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
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Hyacinth Vase, Sal's Herb Garden, Hot to Use Knives, Making Natural Cleansers, Quick Cook: Risotto
Edo Exhibit at the National Gallery of Art (Field Trip), Tea, Buckwheat Pillow, Cleaning Antique Japanese Lacquer
Pets: Bathing Cats and Dogs, Bathing Birds and Ferrets, Chinchillas, Lost Pet Good Thing, Pet Hair, Butcher Block
Vincent Van Gogh Exhibit at the National Gallery of Art (Field Trip), Framing Antique Paintings, Musty Books, Book Plates, Egg Wash
Wine Show: Best Cellars (Field Trip), How to Order Wine and Tasting and Pairing Wine and Food at Balthazar (Field Trip), Tool of the Week: Wine-Opening Corkscrew
Drop Biscuits, Hyman Hendler (Field Trip), Trimming Pillowcases, Tapenade Good Thing
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
Starting with a perfect pot of fluffy white rice, Martha demonstrates her techniques for a flavorful pilaf and a delicious Thai-style fried rice
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.
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.
Gnocchi, Cotton Wreath, Disney Topiaries (Field Trip)
Wedding Season: Anatomy of Wedding Cakes, Wedding Good Thing, Calla Lily Bouquet
Disney Institute Good Things Winner, Preserved Lemons Good Thing, Piques Vinegar Good Thing, Curry Powder Good Thing, Yogurt Cheese, Opening a Coconut Good Thing
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