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.
Starting with a perfect pot of fluffy white rice, Martha demonstrates her techniques for a flavorful pilaf and a delicious Thai-style fried rice
Butcher Evan Lobel joins Martha for a master class on meat. Learn how to choose and prepare the best cuts of meat to save you money
Martha shares techniques for three homemade stocks: chicken (including a pressure-cooker version), beef, and vegetable. Plus, cooking and storage tips
Eat your vegetables! Martha prepares: spring peas with mint, brown-sugared carrots, sauteed broccoli rabe, roasted acorn squash, corn on the cob, and lemony kale salad
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 creates naturally gluten-free desserts: lemon-cornmeal cake, spiced pumpkin pie with crisp rice crust, and decadent flourless chocolate-walnut torte
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 shares tasty breakfast favorites made with yeast: hazelnut hot-cross buns, honey whole-wheat bread, and pull-apart whole-wheat monkey bread
Martha shows how to make three coffee shop favorites at home: scrumptious apple cider doughnut cake, pumpkin spelt scones with maple glaze, and seeded graham biscotti
Martha teaches us grain substitutions for three classics: rhubarb and raspberry rye crisp, buttermilk barley biscuits, and spelt layer cake with whipped cream and berries
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
Martha shares three how-stopping Southern desserts: tangy buttermilk pie, decadent bourbon bread pudding, and carrot cake with candied carrot roses and ribbons
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
Chilies, Quesadillas, Lily of the Valley, Coffee Can Toolkit Good Thing, Arranging Flowers
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.
Martha road trips to Arethusa Farm in Bantam, CT, and learns how they make their award-winning Europa cheese, visits their cheese caves, and makes their delicious cheesy risotto recipe.
Chef Lazaro Perez joins Martha in her kitchen to cook a fiesta-inspired feast of carnitas and homemade tortillas, shrimp in a spicy chili sauce, and the iconic Martha-rita.