Martha Cooks

So many apples and so many delicious recipes to make with them. Martha is making homemade apple cider, a cider-bourbon cocktail, tender pork roast with apples, and an apple brioche bread pudding.

Martha's friend Monica Tran joins to make traditional Vietnamese cuisine. Golden fried spring rolls, chicken pho soup, and sizzling pancakes complete the incredible Vietnamese feast.

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 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!

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

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.

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.

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.

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.

Martha shares techniques for making the perfect burgers. Pat LaFrieda joins Martha to grind his beef mix. Then chef Brian Lewis makes his bacon jam burger and Martha shares her turkey burger.

Martha visits Mast Market in Mt. Kisco, NY, to learn how they make their famous chocolate, from roasting cacao to stone grinding to tempering and forming delicious bars and chips.

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

Martha meets English chef, restaurateur, and cookbook author Jamie Oliver in her test kitchen for one-pot dishes including lamb and chickpea koftas, salmon in a bag, and mushroom carbonara.

Martha visits David Chiappinelli at Bella's Bake Shop to learn how to make his round croissants. Martha visits Anne Mayhew of LMNOP Bakery to learn Anne's perfect sourdough starter and technique.

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. Then Martha makes waffles.

Martha visits Chef George Ruan at NYC restaurant Joji to learn the secrets to creating the perfect Omakase experience. From making sashimi to grilling a type of rockfish, Martha learns it all.

Martha, Christian Petroni, and Dean Medico show you two methods for making pizza. Martha bakes pizza dough. Christian makes a sauce with garlic butter. In Dean's pizza truck, Martha makes pizza.

Martha and Stuart Snyder of Beal's Lobster Pier, break down everything you need to know about boiling lobster. Martha makes her spicy lobster linguine with steamed artichokes topped with breadcrumbs.

Martha creates a chicken dinner with a green salad and a vinaigrette dressing. Martha prepares gravy and mashed potatoes. Martha and Kevin Sharkey make butterscotch and hot fudge sundaes for dessert.

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.

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

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, 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.

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

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

Martha and Alaska fisherman Hannah Heimbuch demonstrate how to prepare fish for cooking. Then, Chef Marcus Samuelsson makes cured king salmon. Later, Martha breaks down a Dungeness crab.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Culinary legend Jacques Pepin brings French flair to Martha's kitchen crafting a flavorful menu. Between Martha and Jacques's culinary knowledge, this surely is an episode you don't want to miss.

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.

It doesn't matter how you say it, there are tons of ways to cook with tomatoes. 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, République, 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.

Martha takes a deep dive into how to choose and maintain the best knives for your kitchen. Then Chef Masa Takayama shares his superior knife skills and world renowned dishes.

From easy homemade ice cream sandwiches to savory tomato dishes to handcrafted tortillas and salsa, Martha takes you step-by-step through delicious bites you can make at home.