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Martha Stewart's Cooking School

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef's knife, select the very best ingredients, truss a chicken and much more. In "Martha's Stewart's Cooking School, " you get just that.

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Episode Description
Monday, Sep 2, 2013 - 7:30 PM    "Preserving" Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits - starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer. D
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More Martha Stewart's Cooking School on LEARN/CREATE (MT)
Monday, Sep 2, 2013 - 7:30 PM "Preserving" (LEARN/CREATE)
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Tuesday, Sep 3, 2013 - 7:30 PM "Legumes" (LEARN/CREATE)
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Wednesday, Sep 4, 2013 - 7:30 PM "Shrimp" (LEARN/CREATE)
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Saturday, Sep 7, 2013 - 10:00 AM "Preserving" (LEARN/CREATE)
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Thursday, Oct 17, 2013 - 7:00 PM "Eggs" (LEARN/CREATE)
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Sunday, Oct 20, 2013 - 7:00 PM "Sauces" (LEARN/CREATE)
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Tuesday, Oct 22, 2013 - 7:00 PM "Vegetables" (LEARN/CREATE)
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Thursday, Oct 24, 2013 - 7:00 PM "Stocks" (LEARN/CREATE)
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Sunday, Oct 27, 2013 - 7:00 PM "Butchering" (LEARN/CREATE)
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Tuesday, Oct 29, 2013 - 7:00 PM "Rice" (LEARN/CREATE)
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