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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
Thursday, Dec 13, 2012 - 9:30 AM    "Poaching" Because poached meats are moist and tender yet still mild in flavor, they work well as the basis for numerous salads, soups and light suppers. They're also famously low in fat. Martha begins this lesson by showing how one of the most healthful and versatile preparations - simply poached chicken breast - can be incorporated into all-American chicken salad sandwiches as well as a Cobb salad. D
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More Martha Stewart's Cooking School on PLUS (PT)
Thursday, Dec 13, 2012 - 9:30 AM "Poaching" (PLUS)
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Thursday, Dec 20, 2012 - 9:30 AM "Frying" (PLUS)
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Thursday, Dec 27, 2012 - 9:30 AM "Pan Searing" (PLUS)
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Thursday, Jan 3, 2013 - 9:30 AM "Eggs" (PLUS)
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Thursday, Jan 10, 2013 - 9:30 AM "Sauces" (PLUS)
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Thursday, Jan 17, 2013 - 9:30 AM "Vegetables" (PLUS)
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Thursday, Jan 24, 2013 - 9:30 AM "Stocks" (PLUS)
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Thursday, Jan 31, 2013 - 9:30 AM "Butchering" (PLUS)
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Thursday, Feb 7, 2013 - 9:30 AM "Rice" (PLUS)
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Thursday, Feb 14, 2013 - 9:30 AM "Dressing and Emulsions" (PLUS)
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