Martha's vegetable greenhouse allows her to harvest a year-round bounty. Then, how to collect, store, and sow seeds. Plus, Martha makes her green drink.
Succulents are known for their interesting textures. Martha explores how best to care for succulents including watering, fertilizing, and repotting.
Watch Martha demonstrate three delightfully rich pound cake recipes, from traditional to one inspired by her travels through Asia, using butter, cream cheese, and semolina
Almonds are in everything from milk to butter. Martha presents three almond recipes: almond-crunch ice cream cake, a gorgeous blancmange, and almond sandwich cookies
Martha presents three recipes using cocoa: an unusual and savory black bread, a decadent chocolate charlotte, and chocolate chess pie
Martha shares how to incorporate fresh cheeses into three delectable desserts: tart au fromage, cannoli cake, and cheesecake babka
Ginger can add a peppery, sweet taste to your dishes. Martha demonstrates how to incorporate it: molasses-ginger crisps, ginger-pear hand pies, and lemon-ginger scones
Martha shares for her techniques for preserving and incorporating dried fruit into three recipes: Eccles cakes, steamed currant pudding (spotted dick), and Moroccan Fruitcake
Pipe Cleaner Ornaments, Goldfish, Gumdrop Wreath, Making an Omelet, Gumdrop Ornaments, Making Pom-Pom Animals, Kids Knitting
Turkey is not only for Thanksgiving! Martha presents roast turkey 101, roasted turkey in parchment paper, braised turkey legs, and roasted and rolled turkey breast with herbs
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 offers a potato primer: scalloped potatoes, all-American potato salad, silky potato puree. Plus, crispy-on-the-outside, creamy-on-the-inside smashed potatoes
There is no end to what you can make with pork. Martha makes porchetta, a holiday table-worthy glazed ham, and pork tenderloin and plums
A great sauce can take a dish from good to fantastic. Martha shares recipes for bearnaise sauce, Kansas City barbecue sauce, tartar sauce, cocktail sauce, and salsa verde
Martha prepares grains: her mother's mushroom barley soup, couscous royale, and grits with broiled tomatoes, featuring bubbly cheddar cheese and crispy bacon
Martha shows how to make four vegetable dishes: steamed artichokes with tarragon butter, braised leeks, fried okra, and whole roasted garlic
Martha demonstrates braising, the technique behind three iconic dishes: Italian specialty osso buco, traditional Irish corned beef, and lamb shanks with aromatic spices
Roasting is a technique used for both formal dinners and casual gatherings. Martha makes roast rack of lamb, salt-roasted sea bass, and saffron-roasted chicken wings
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
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.