Martha Cooks - Episode Guide

Martha is throwing a very special BBQ called Asado; plus Martha prepares a chimichurri sauce, her daughter Alexis's chopped salad and for dessert, fruit flavored popsicles; a perfect celebration.

One of Martha's favorite things to do is to make jam with the perfectly ripened fruit and berries grown on her Bedford farm; Martha shares her favorite recipes, as well as jam and jarring techniques.

Meet Martha in one of her favorite places on the farm - the chicken coop to talk about one of her favorite things to eat - eggs; Martha will share her top methods for making an egg-cellent breakfast.

Tonight is pasta night in Bedford; Martha and friends make three pasta dishes, including a recipe from her new restaurant, The Bedford, a no-knife spaghetti, and a lemon angel hair pasta.

Martha takes shellfish to the next level with sustainable oysters, baked stuffed clams and more.

From a pan seared steak with bordelaise sauce to a classic sizzling steak fired up on the grill, Martha makes steak dinners cooked to perfection with the help of her Head of Culinary at the farm.

Martha prepares pot-au-feu, a hearty french dish of root vegetables and various cuts of meat, all braised in a savory broth; It's served with sliced meat, vegetables and delicious accompaniments!

Martha creates the perfect menu for a paella party that will have your guests coming back for seconds; her paella is served with gazpacho and her incredible sangria.

Martha creates an incredible Vietnamese feast with her friend Monica Tran, including lettuce-wrapped golden fried spring rolls, traditional pho soup, and savory sizzling pancakes.

Martha makes homemade apple cider, a tender pork roast with apples and braised red cabbage; and of course, we can't have an apple show without dessert.

Martha serves up a delicious chicken dinner with fresh ingredients from her greenhouse; joined by her good friend Kevin Sharkey, they celebrate the perfect meal for a taste of home-cooked goodness.
 

The man behind Beal's Lobster Pier, where Martha's loves to dine in Maine, shows viewers everything they need to know about boiling lobster; then, Martha turns up the flavor with her spicy lobster linguine.

Martha serves up delicious homemade pizzas alongside friends and pizza chefs Christian Petroni and Dean Medico; featuring classic pizzas, signature sauces, and more.

Martha visits the Japanese restaurant Joji in the heart of New York, where Chef George Ruan shares his secrets for the ultimate omakase experience; culinary giant Daniel Boulud stops by.

Martha starts off brunch with a citrus cocktail Mary's knees; Chef Ignacio Mattos joins and makes an omelette with caviar and creme fraiche; Martha makes an endive salad; Martha makes waffles.

Martha journeys through her local area in search of the ultimate fresh-baked croissants and sourdough bread; learning about homemade bread and pastries.

Martha is in the test kitchen with English chef, restaurateur, and author Jamie Oliver, and they're cooking up a mouth-watering menu of dishes that are easy to make.

Martha and her niece Sophie visit their favorite tea shop, Arogya, in Westport, Conn., to discover the do's and don'ts of making tea; they return to Martha's kitchen to create dishes with tea.

Martha visits Mast Market in Mt. Kisco, N.Y., and learns the art behind making their renowned chocolate; from roasting cacao, to stone grinding, to forming delicious bars and chips.

Martha shares techniques for making the perfect burgers; Pat LaFrieda joins Martha to grind his beef mix; Thomas Joseph joins to make a hake fish burger and Martha shares her turkey burger.

Hannah Heimbuch and Martha demonstrate how to prepare fish for cooking; Chef Marcus Samuelsson makes cured king salmon and halibut en papillote; Martha breaks down a Dungeness crab.

Martha's friend and restaurateur, Shiva Natarajan, shares the key to making any Indian dish - spices; back in Martha's kitchen, they make butter chicken, lemon rice, and a tangy yogurt sauce.

Martha learns about the magic of mushrooms; mushroom expert Andrew Carter explains each mushroom variety; Martha and mushroom cookbook author Andrea Gentl make delicious mushroom recipes.

Lasagna with a twist! Restaurant owners Angie Rito and Scott Tacinelli join Martha in making their rolled lasagna with San Marzano tomato sauce, Italian bolognese, and chrysanthemum Caesar salad.

Martha, Monica Tran Carden, and Andrew Yu make homemade dumplings; Martha and Monica hand-make wontons and pork dumplings; Andrew and Martha prepare jade dumplings and pork and shrimp dumplings.

Martha samples bagel toppings and is joined by Gary Greengrass, owner of Barney Greengrass, an NYC staple; at PopUp Bagels, Martha makes bagels and constructs breakfast sandwiches with Adam Goldberg.

Martha makes the classic meringue cake from Casa Cipriani with pastry chef Alessia Tomassetti; Martha and bakery owner Lucie Franc De Ferriere bake a pear raspberry cake with jam and maple buttercream.

Martha and Chef Daniel Humm make redefined vegan dishes; Martha and Chef Daniel make a refreshing cocktail and gazpacho, followed by mushroom and seaweed baked rice and a rhubarb cobbler for dessert.

Martha and Chef Costas Spiliadis of Estiatorio Milos make Taramosalata and salad; they build an eggplant and zucchini tower with tzatziki; then, they salt-bake a fish served with yogurt.

Martha tours NYC's Tin Building, guided by chef and owner Jean-Georges; Martha is then joined by three Tin Building chefs and makes a lemon pizza, french onion soup, and chili mala chicken.

Kevin Sharkey makes mint juleps and deviled eggs; a Churchill Downs Racetrack centerpiece; chef Pierre Schaedelin walks Martha through food preparation for the party; Martha gets fitted by hat milliner Jackie Ciconga for the perfect Derby ensemble.

Martha and Omar Abou-Ismail make miso soup and a bean-free hummus with flatbread made with raw ingredients; Martha and Omar whip up a tabouli salad followed by sweet potato fries.

Martha tours Breads Bakery with owner Gadi Paleg and learns about their award-winning baked goods; Martha and bakers make Breads Bakery's baguette, challah, and egg sandwich.

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.

Homa Dashtaki, owner of the White Moustache yogurt company, shares her technique for making yogurt; Persian rice with a yogurt dip and whey pancakes.

Martha and Salad Freak author Jess Dameck reveal the art of constructing the perfect salad; Martha and Sarah Carey share a new twist on the classic Caesar salad and create a roasted beet salad.

Martha heads to her local seafood market, Mt. Kisco Seafood, to pick-up the perfect ingredients for a clam bake; broiled salmon and delicious creamed spinach.

Martha visits Il Buco Alimentari with chef Justin Smillie and fries artichokes to crispy perfection; they construct a salad with anchovy crumbs followed by spaghetti bottarga and charred duck.

Martha dines at the Korean restaurant NARO and begins her culinary journey with two Korean cocktails; Martha and executive chef Nate Kuester make reimagined versions of traditional Korean cuisine.

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.