Fried foods should be golden brown and never greasy. Martha deep-fries and pan-fries to perfection: French fries, pan-fried chicken, and Japanese tempura vegetables
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Martha shares her favorite tomato recipes from a tomato tart to Martha's favorite BLT to a simple marinara sauce.
Sauteing is one of the quickest and most versatile cooking methods. Martha prepares wiener schnitzel, chicken piccata, and sole à la meuniere. Plus, pan sauces to serve with each
Renowned seafood chef Dave Pasternack joins Martha for a lesson on buying, cleaning, filleting, and storing fish. Plus, an easy-to-prepare recipe for crudo
Martha creates four pasta sauces: traditional bolognese, quick-and-easy puttanesca, rich carbonara, and a light sauce made with bottarga (a specialty of Southern Italy)
Learn the art of making fresh pasta from scratch with Martha and Michael White, chef and pasta specialist: make pasta dough and form it into stands or shapes
Nothing comforts like a bowl of homemade soup. Once you master a few basics, you can make many variations. Watch Martha make chicken soup, minestrone, and spinach cream soup
Hearty stews are made with inexpensive cuts of meat and require little hands-on prep time. Martha demonstrates three classic recipes: beef stew, coq au vin, and veal stew
Pan-searing means browning food over high heat to develop a crust and lock in juiciness. Martha prepares scallops, salmon fillets, steak with mustard cream sauce, duck breasts
Fried foods should be golden brown and never greasy. Martha deep-fries and pan-fries to perfection: French fries, pan-fried chicken, and Japanese tempura vegetables
Martha demonstrates healthful and versatile poached chicken breasts. She also shares recipes and techniques for poaching salmon and poaching eggs
With little hands-on time and no special equipment, braising produces hearty, flavorful dishes. Martha shares recipes for pot roast, braised cabbage, and pulled pork shoulder
Martha visits the annual Orchid Show at the New York Botanical Garden, with a mesmerizing array of orchids designed by acclaimed artist Lily Kwong.
Martha shows us her favorite recipes from the Great Lakes: Belgian rice pie, an unforgettable blitz torte, Indiana sugar cream pie (known as Hoosier pie), and savory cheddar bread
Coffee, Removing Lacquer Good Thing, Decorating Buttercream Cakes
Forcing Bulbs, Book Covers, Fried Chicken
Swiss Meringue, Transforming a Lamp, Hydrangea Wreaths
Sharpening Knives, Chicken Paillard and Spinach Orzo, Grill Pan Good Thing, Potpourri Bags
Silver Pouches, Caviar, Rolled Linens, Blowing Out Candles Good Thing
Winter Entertaining: Chile Verde, Jicama Salad, Ike's Chili House (Field Trip), How to Bake a Potato Good Thing, Making Rolled Candles, Candle Wax Homekeeping, Martha's Mother's Cream Cheese Cookies
Winter Endive: Cleaning Light Bulbs, Hot Milk Cake, Begonias for Window Boxes, Warming Up Before Working Out, Endive World (Field Trip), Braised Endive, Cleaning Small Animal Cages
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