Hannah Heimbuch and Martha demonstrate how to prepare fish for cooking Chef Marcus Samuelsson makes cured king salmon and halibut en papillote Martha breaks down a Dungeness crab.
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All about eggs! Martha shares her methods for preparing eggs, any style: soft- and hard-boiled eggs, fried eggs, scrambled eggs, omelet, and frittata
Let your taste buds travel to Arabia with these inspired small bites. Martha prepares crab croquettes, date pancakes, lamb dumplings, and an addictive fava bean dip
Martha celebrates bold flavors with four traditional festive Arabian dishes: chicken machbous, al mansaf, beef biryani, and lamb ghouzi
Martha prepares Arabian-inspired crowd favorites: chicken kabsa, stuffed cabbage with spiced lamb chops, orzo risotto with wild mushrooms, and orange-ginger yogurt cakes
Attention cheese lovers: This how is for you! Martha makes homemade ricotta, classic fondue, fettuccine alfredo, and raclette. Plus, a grown-up grilled cheese sandwich
Martha introduces her modern American take on four Italian favorites: eight-layer lasagna, chicken Parmesan, raviolo with egg yolk, and linguine with red or white clam sauce
Martha sheds light on the world of mushrooms with four recipes: buckwheat crepes with mushroom filling, vegetarian mushroom ragu, French mushroom soup, and mushroom risotto
Martha makes three easy, classic sauces: hollandaise, bechamel, beurre blanc, and marinara
Martha makes better-for-you bake sale classics: lemon-yogurt cupcakes with raspberry frosting, whole-wheat sticky buns, orange-barley pound cake, and fluffy whey biscuits
Martha demonstrates how sponge cake can be adapted to create spectacular desserts: raspberry swirl jelly roll, caramel buttercream layer cake, and tiramisu ice cream cake
Martha shares her recipes for a variety of homemade doughnuts: jelly-filled doughnuts, apple fritters, and beignets (yeasted, sugar-coated New Orleans doughnuts)
Get your coffee fix! Martha makes coffee-flavored desserts: coffee Napoleon, mocha meringues with espresso ice cream, coffee cream pie, and cappuccino-chocolate bites
Martha visits Il Buco Alimentari with chef Justin Smillie and fries artichokes to crispy perfection they construct a salad with anchovy crumbs followed by spaghetti bottarga and charred duck.
Salads are a terrific way to make vegetables your main course. Martha makes frisee aux lardons, chopped salad, Caesar salad, and stacked butter lettuce with citrus vinaigrette
Martha offers a potato primer: scalloped potatoes, all-American potato salad, silky potato puree. Plus, crispy-on-the-outside, creamy-on-the-inside smashed potatoes
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 presents the techniques you'll need to prepare spectacular Danish pastry at home: apricot bow ties, cheese Danish, brown sugar cinnamon Danish, Danish snails
Martha shows how alcohol adds flavor to four longtime favorite desserts: Mrs. Maus' fruitcake, plum-and-port crostata, rum raisin pie, and tiramisu
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