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E1 Baking Baguettes and Breads
Martha tours Breads Bakery with owner Gadi Peleg and learns about their award-winning baked goods. Martha and bakers make Breads Bakery's baguette, challah, and egg sandwich.
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E2 The Art of Raw Food
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E3 Martha Hosts a Derby Party
Martha shares the behind-the-scenes prep for throwing a derby party. From making mint juleps to deviled eggs to a derby racetrack centerpiece to finding the perfect hat - Martha shares it all.
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E4 Chef David Burke's Modern Classics
Chef David Burke brings his modern classic dishes to Martha's kitchen. A bacon clothesline, calamari noodles, miso chicken with ginger and vegetables, and key lime pie are on the menu.
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E5 All Things Yogurt
Homa Dashtaki, owner of the White Moustache yogurt company, shares her technique for making yogurt. Then they make Persian rice with a yogurt dip and whey pancakes.
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E6 Sensational Summer Salads
Martha and Salad Freak author Jess Damuck reveal the art of constructing the perfect salad. Then, Martha and Sarah Carey share a new twist on the classic Caesar salad and create a roasted beet salad.
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E7 Martha Throws a Clam Bake
Martha's throwing a clambake. Martha heads to her local seafood market, Mt. Kisco Seafood, to pick-up the perfect ingredients. Plus, broiled salmon and delicious creamed spinach.
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E8 Rustic Italian Cuisine
Martha visits Il Buco Alimentari with chef Justin Smillie and fries artichokes to crispy perfection. Then they construct a salad with anchovy crumbs. Followed by spaghetti bottarga and charred duck.
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E9 Exploring Korean Cuisine
Martha dines at the Korean restaurant NARO and begins her culinary journey with two Korean cocktails. Martha and executive chef Nate Kuester make re-imagined versions of traditional Korean cuisine.
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E10 Martha's Favorite Brunch
Martha prepares a brunch menu with whitefish salad from Acme Smoked Fish Corp and crafts a cocktail featuring two brunch staples. Martha makes her favorite frittata dish and bakes a rhubarb crisp.