Kevin Sharkey makes mint juleps and deviled eggs; a Churchill Downs Racetrack centerpiece; chef Pierre Schaedelin walks Martha through food preparation for the party; Martha gets fitted by hat milliner Jackie Ciconga for the perfect Derby ensemble.

Martha and Omar Abou-Ismail make miso soup and a bean-free hummus with flatbread made with raw ingredients; Martha and Omar whip up a tabouli salad followed by sweet potato fries.

Martha tours Breads Bakery with owner Gadi Paleg and learns about their award-winning baked goods; Martha and bakers make Breads Bakery's baguette, challah, and egg sandwich.

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; Persian rice with a yogurt dip and whey pancakes.

Martha and Salad Freak author Jess Dameck reveal the art of constructing the perfect salad; Martha and Sarah Carey share a new twist on the classic Caesar salad and create a roasted beet salad.

Martha heads to her local seafood market, Mt. Kisco Seafood, to pick-up the perfect ingredients for a clam bake; broiled salmon and delicious creamed spinach.

Martha visits Il Buco Alimentari with chef Justin Smillie and fries artichokes to crispy perfection; 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 reimagined 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.