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
Learn about buying, storing, shelling, and deveining shrimp. Martha makes shrimp cocktail, shrimp scampi, a traditional shrimp boil, and simple grilled shrimp
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.
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