Shepherd's Pie: Kitty Face Wash and Brush Good Thing, Applique Scarves, Removing Sweater Pills, Kindling Hostess Gift, Putansu Textiles (Field Trip), Collecting Vintage Ticking, Bread Pudding 101
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Martha shows how alcohol adds flavor to four longtime favorite desserts: Mrs. Maus' fruitcake, plum-and-port crostata, rum raisin pie, and tiramisu
Martha shares regional favorites from the Northeast: cranberry tart, mini chocolate whoopie pies, New York crumb cake, and walnut babka (guest Uri Scheft, Breads Bakery)
One of the joys of gardening is having beautiful color all year. Bulbs and tubers are at the center of the show because of their beautiful blooms from spring to winter.
With over 200 chickens and 20 different breeds, Martha shares her tips for raising and caring for her flock of chickens. Then, learn the how-to of building a chicken coop.
Martha visits the annual Orchid Show at the New York Botanical Garden, with a mesmerizing array of orchids designed by acclaimed artist Lily Kwong.
Succulents are known for their interesting textures. Martha explores how best to care for succulents including watering, fertilizing, and repotting.
Nutley Hall of Fame: Chilean Chicken Stew, Saint Bernard 101, Martha Stewart's Induction in the Nutley Hall of Fame Event (Field Trip), Rice and Black Beans, Corn Light Bread, Winter Flowers
Asian Influence: Toro Toban Yaki, Japanese Garden in Portland (Field Trip), Spiced Tea, Shoji Screens (Field Trip), Shibori Scarf, Shanti Bithi Bonsai Nursery (Field Trip), Bonsai Gardening
Shepherd's Pie: Kitty Face Wash and Brush Good Thing, Applique Scarves, Removing Sweater Pills, Kindling Hostess Gift, Putansu Textiles (Field Trip), Collecting Vintage Ticking, Bread Pudding 101
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.
Chef Margarita Lorenzana-Manzke visits Martha's Maple Avenue kitchen and shares recipes of her famous staples from her restaurant, Republique, like banana caramel cream pie and brioche loaves.
Martha road trips to Arethusa Farm in Bantam, CT, and learns how they make their award-winning Europa cheese, visits their cheese caves, and makes their delicious cheesy risotto recipe.
Chef Lazaro Perez joins Martha in her kitchen to cook a fiesta-inspired feast of carnitas and homemade tortillas, shrimp in a spicy chili sauce, and the iconic Martha-rita.
Martha takes a deep dive into how to choose and maintain the best knives Chef Masa Takayama shares his superior knife skills and world renowned dishes.
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.
Martha shares four of her favorite home-style cakes, perfect for entertaining or every day: lemon Bundt cake, devil's Bundt cake, whipped cream cake, and applesauce spice cake
Martha shares four favorite breakfast-for-a-crowd recipes: a puffy Dutch baby pancake, oven-baked French toast, pea and ham quiche, and fontina, speck, and onion strata
Martha shares her secrets for making four simple and delicious tarts: apple tart tatin, chewy chess tart, lemon meringue tartlets, and mini rhubarb and raspberry galettes
Martha shares her secrets for how to make three special bread recipes: Irish soda bread, olive cheese loaf, Sally Lunn bread, and custard-filled cornbread
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