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 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, 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 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 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 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 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 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 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 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 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'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 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.

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 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.

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.

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.

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. Then they make Persian rice with a yogurt dip and whey pancakes.

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.

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 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 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 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.