Follow Martha as she creates delicious breakfast pastries with an easy-to-prepare yeast dough: pear and frangipane pastries, brown butter swirl, and jam-filled croustades
Martha shares meringue desserts: meringue wreath with jewel-like sugared berries, chocolate angel food cake with milk chocolate frosting, and almond dacquoise bombers
Martha demonstrates how to make special occasion cookies: vanilla and chocolate shortbread swirls, embellished wreaths with sugared flowers, and cherry blossom cookies
Martha takes your baking skills to the next level with boulangerie bread recipes: golden-brown artisan boule, onion and leek focaccia, and multi-layered brioche feuilletee
Martha shows how five-ingredient pate a choux is the foundation for many recipes: pate a choux swans swimming in a chocolate pond, coconut eclairs, and pink croquembouche
Martha shares three renowned French cookies: papillons (elephant ears), French meringues in a rainbow of colors and flavors, and buttery Bretons
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.
Martha visits Mast Market in Mt. Kisco, N.Y., and learns the art behind making their renowned chocolate from roasting cacao, to stone grinding, to forming delicious bars and chips.
Martha journeys through her local area in search of the ultimate fresh-baked croissants and sourdough bread learning about homemade bread and pastries.
Martha shares her love of houseplants. Learn all about the most popular and sought after houseplants, topiaries and begonias and how to take care of them.
Martha spotlights conifers, the cone-bearing evergreen trees. Take a tour of Martha's Christmas tree farm learn how to properly move an established tree.
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.
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
Martha blanches, steams, and roasts vegetables to enhance flavor and retain nutritional properties: crudite, steamed artichokes, vegetable tian, and roasted pepper salad
A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares techniques for prime rib roast, crown roast of pork, and stuffed turkey breast
Roasting is an adaptable technique that works well for meat, fish, chicken, and vegetables. Martha prepares roast chicken, beef tenderloin, and autumn vegetable salad
Homemade dressings don't compare to store-bought. Martha shows you how easy it is to make your own: vinaigrette, creamy blue cheese dressing, homemade mayonnaise, and aioli
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 and her closest friends create the perfect homemade food gifts for the holidays from caramel popcorn and fancy nut mix to Martha's favorite homemade holiday cocktails.
Martha and Pierluigi Mazzella share their Christmas bread traditions by baking panettone bread and Kris Kringle bread pudding. Later, Kevin Sharkey constructs an easy yet elegant Christmas wreath.