Candy expert Beth Kimmerle creates homemade marshmallows flavored with Jeju mandarin oranges.
Lucinda Scala Quinn makes a simple dressing for her corn salad with olive oil, lime juice, salt, and black pepper then she sets out all of her completed summer dishes.
Martha Stewart makes a quick kid friendly apple, tuna salad, and cheese wrap for school lunches and uses lavash flatbread.
Martha Stewart and Chef Sue Torres cook a Mexican fondue of chorizo, chilies, roasted red peppers and chihuahua cheese served with corn tortillas for Cinco de Mayo.
Martha Stewart with the help of two diehard fans makes a stack of pigs in a blanket as an ideal snack during a Superbowl party.
Martha Stewart and Amy Berman of the Vanilla Bake Shop make Meyer lemon cupcakes with yellow cake and raspberries.
Martha shares the simple steps to making one of her all-time favorite desserts, an Italian classic made with espresso.
Martha teaches Julie Bowen how to assemble this layered sorbet cake, a fruity twist on the classic baked Alaska with a stunning presentation.
Chef Rick Bayless joins Martha Stewart and makes a classic Mexican dessert of churros.
John Barricelli’s delicious mint ice cream is perfect when sandwiched between two of Martha’s double-chocolate brownie cookies.
Martha Stewart and Nora Singley share an orginal ponzu chicken and Mexican corn cakes recipe.
Martha Stewart and Sue Torres mix up the perfect Cinco de Mayo margarita made from fresh lime juice, guava and Don Julio Anejo in a glass with a decorated rim.
Lucinda Scala Quinn prepares basil pesto with fresh herbs and pine nuts.
Chef Todd English teaches Martha Stewart how to use pizza dough to make a delicious panini sandwich with fennel, olive oil, lemon juice, basil, capers and mozzarella.
Martha Stewart and Sarah Carey explain how to make a beautifully perfect salad.
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