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.
Sharpening Knives, Chicken Paillard and Spinach Orzo, Grill Pan Good Thing, Potpourri Bags
Nutley Hall of Fame: Chilean Chicken Stew, Saint Bernard 101, Martha Stewart's Induction in the Nutley Hall of Fame Event (Field Trip), Rice and Black Beans, Corn Light Bread, Winter Flowers
Asian Influence: Toro Toban Yaki, Japanese Garden in Portland (Field Trip), Spiced Tea, Shoji Screens (Field Trip), Shibori Scarf, Shanti Bithi Bonsai Nursery (Field Trip), Bonsai Gardening
Martha and chef Cesare Casella shed light on legumes, exploring the varieties and how to cook them using three different methods: stovetop, oven, and pressure cooker
Whole grains are an integral part of a healthy lifestyle. Martha provides an overview of grains and the different cooking methods for polenta, bulgur, quinoa, and farro
Dumplings are a mainstay in nearly every cuisine around the world. Watch Martha make Italian dumplings gnocchi and gnudi plus, her family recipe for Polish pierogi
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
Martha highlights some of New England's baked goods: cheddar-crusted apple pie, steamed Boston brown bread, deep-dish lemon-blueberry tart, and molasses-based hermit bars
Learn to make three of Martha's favorite Southern classics: hummingbird cake made with pineapples and pecans, sweet potato pie, and old-fashioned hot milk cake
Martha creates iconic Northwestern dishes, including blackberry cobbler, chewy fig bars, Idaho potato cakes, and unforgettable hazelnut cookies
Martha bakes regional classics from the Midwest: sour cherry pie, gooey butter cake, and a Norwegian celebratory cake, kransekake. Plus, a sweet and simple navy bean pie
Martha shares four of her favorite home-style cakes, perfect for entertaining or every day: lemon Bundt cake, devil's Bundt cake, whipped cream cake, and applesauce spice cake
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.
Martha takes a deep dive into how to choose and maintain the best knives Chef Masa Takayama shares his superior knife skills and world renowned dishes.
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.