Season 5

In this segment, Amy makes a delicious blueberry buckle. The cake is full of blueberries and the streusel top is sugary and crunchy.

In this segment, Amy makes Cheesy Apple and Onion Pastry Bites with delicious cheddar cheese and sweet caramelized onions.

In this segment, Amy makes a clear broth clam chowder inspired by one of her favorite Rhode Island restaurants.

In this segment, Amy makes her family recipe for Malfatti, a spinach and ricotta dumpling that is filling and comforting.

In this segment, Amy makes chocolate glazed potato donut muffins, perfect for bakers who love donuts but hate the hassle of frying.

In this segment, we’re in Townshend, Vermont, to tour the Big Picture Farm, a goat dairy farm producing award-winning caramels.

In this segment, we’re in Bretton Woods, New Hampshire, to explore the historic grand Omni Mount Washington Resort.

In this segment, we’re in Scarborough, Maine, to meet Michael Terrien and Eric Martin, the men behind Bluet blueberry wine.

In this segment, Amy is in Essex, Massachusetts, to tour the Essex Historical Society and Ship Building Museum.

In this segment, Richard is in North Woodstock, New Hampshire, to tour the magical Ice Castles, an interactive winter art installation.

In this segment, Amy is in Boylston, Massachusetts, at the New England Botanic Garden at Tower Hill to learn more about native plant life.

In this segment, Amy is at Woodman’s of Essex to meet Steve Woodman and learn more about the iconic seafood shack’s history.