Learn about buying, storing, shelling, and deveining shrimp. Martha makes shrimp cocktail, shrimp scampi, a traditional shrimp boil, and simple grilled shrimp
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Drop Biscuits, Hyman Hendler (Field Trip), Trimming Pillowcases, Tapenade Good Thing
Gnocchi, Cotton Wreath, Disney Topiaries (Field Trip)
Disney Institute Good Things Winner, Preserved Lemons Good Thing, Piques Vinegar Good Thing, Curry Powder Good Thing, Yogurt Cheese, Opening a Coconut Good Thing
Puerto Rico Part 2 (Field Trip): Plantains, Pineapple Rum Good Thing, Bananas, Tropical Glace
Fisher and Page Florists (Field Trip), Chocolate Turnovers, Milk Paint
Pruning Fruit Trees, Kindling Log Bundles Good Thing, Special Kitchen Tools, Anatomy of a Sofa
Martha prepares onion dishes with different cooking techniques: French onion soup, balsamic-glazed pearl onions, and fried onion rings. Plus, pickled Vidalia and red onions
Chicken, a mainstay of the dinner table, can be prepared in many ways. Martha prepares chicken paillard, chicken pot pie, and spatchcocked chicken
Learn about buying, storing, shelling, and deveining shrimp. Martha makes shrimp cocktail, shrimp scampi, a traditional shrimp boil, and simple grilled shrimp
Martha and chef Cesare Casella shed light on legumes, exploring the varieties and how to cook them using three different methods: stovetop, oven, and pressure cooker
Whole grains are an integral part of a healthy lifestyle. Martha provides an overview of grains and the different cooking methods for polenta, bulgur, quinoa, and farro
Dumplings are a mainstay in nearly every cuisine around the world. Watch Martha make Italian dumplings gnocchi and gnudi plus, her family recipe for Polish pierogi
Martha makes homemade ice cream with Van Leeuwen Ice Cream co-founder, Ben Van Leeuwen Martha assembles ice cream sandwiches with homemade cookies and makes hot fudge.
Culinary legend Jacques Pepin brings his authentic French flavors to Martha's kitchen, crafting a delicious, flavorful menu.
Martha invites Oscar de la Renta co-creative director Laura Kim to her kitchen to create her Instagrammable and aesthetically-pleasing recipes.
Martha and Chef Kenji Lopez-Alt make extra-crunchy fried chicken sandwiches, tempura shrimp with vegetables, and finally a perfectly stir-fried beef with broccoli.
Martha gets a first-hand look behind the delicious French dishes at Cenadou Bistrot including mussels in a tomato sauce with housemade croutons and a flatbread topped with olives and anchovies.
Martha shares her favorite tomato recipes from a tomato tart to Martha's favorite BLT to a simple marinara sauce.
Puff Pastry, Palmier, Cheese Straws, Choosing Ginger, Candied Ginger
Chilies, Quesadillas, Lily of the Valley, Coffee Can Toolkit Good Thing, Arranging Flowers
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