Recipes
To view the recipes from today's show, please visit the show details page.

Matt Titus
Today, relationship expert Matt Titus, author of "Why Hasn't He Called?," chats with Martha about the basics of online dating.

Chef Gregory Brainin
Martha and chef Gregory Brainin, director of creative development for Jean Georges Restaurants, prepare a Valentine's Day dinner for two of Sea Urchin with Jalapeno and Yuzu and Steamed Red Snapper with Ginger-Scallion Relish.

Collector Charles Phoenix
Collector Charles Phoenix is here with a look at Valentine's Day slides from years past. For more information about Charles Phoenix and to sign up for his Slide of the Week, visit godblessamericana.com. Charles gave Martha a ribbon candy heart from Logan's Candies.

Jeremy Meltzer
More than a decade ago, Howard Meltzer decided it was time to stop working as a lawyer and begin growing olives to produce premium extra-virgin olive oil. Setting up in southeast Australia's Yellingbo, Howard and his son Jeremy established the Three Bridges Olive Grove. And in just three years, they have become the best-selling Australian gourmet extra-virgin olive oil in the United States -- with a charitable bent: 5 percent of all olive oil profits are donated to the Jasmine Foundation for orphaned children. Jeremy is here to talk about different ways to use olive oil and to prepare Grilled Halloumi Cheese. Special thanks to Yellongbo Gold for giving a bottle of their extra-virgin olive oil to our studio audience.

Grooming Paw Paw
Paw Paw was groomed at the Pariero NY dog spa. For more information on having Victoria Pettigrew turn your pet's fur into fabulous yarn, visit vipfibers.com. If you have any suggestions for what Martha should make with Paw Paw's fur, let her know on the Martha Blog.

Candy
Special thanks to Jelly Belly and Necco for providing the Valentine's Day candy on our set.

Evian
Thanks to Evian for supplying water to our studio audience and guests.