Season 3

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.