Season 4

2024-05-20

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.

2024-05-20

No episode synopsis available yet.

2024-05-20

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.

2024-05-20

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.

2024-05-20

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.

2024-05-20

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.

2024-05-20

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.

2024-05-20

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.

2024-05-20

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.

2024-05-20

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.