Martha's Good Thing O' The Week is: Why Does Teamwork Matter? And again, it doesn't really have too much to do with why the teams win or lose this week. You know, I'm beginning to suspect all these little rubrics are being taken from Martha's new book, The Martha Rules: 10 Essentials for Achieving Success as You Start, Grow, or Manage a Business.

Next morning, Bethenny confesses to being very excited about the new teams because she's sick of her and Hateful Jim being the only ones who do anything on their team. The phone rings and, after a brief scuffle with Carrie, Ryan answers it. "Hi, it's Julia from Martha's office, Martha has business to attend to in Bedford this morning. She's going to contact you by video conference in the loft at nine AM." She's not in Bedford. She's in House Arrestford.

The teams assemble, and Martha On Tape greets them as she tears lettuce in her kitchen. Okay, I adore, lust for, and could die in that kitchen of hers, but it's so...cold. I mean, if it's her test kitchen for the mag, fine, but it's supposed to be her home kitchen. Home! With the warmth and the family and laughing and the...warmth! She tells the (im)Clones that she simply looooves salads and that she was with her mother when her Ma Stewart bought her first jar of salad dressing from Wishbone. See, it was so long ago that it was when salad dressing came in jars. I guess some still do, actually, but I wouldn't want to eat them. The teams are assigned to make a limited edition salad dressing for Wishbone. In addition to coming up with the recipe, they will also design the packaging and sell their dressing at one of two different Stew Leonard locations. "And by the way," Martha feels the need to add, "the lettuce that's in front of me is right from my garden here in Bedford. [Show-off.] And I would love a new salad dressing to dress it with." Whatever, even I don't buy bottled salad dressing any more, so I highly, HIGHLY doubt that Martha does. I'm sure she just makes it at the table. I mean, it's so easy, so fast, and really? So much better than anything found in stores. I mean, those dressings are way too sweet and fake-tasting and while I'm no Bethenny Bakes Bitchily, all those preservatives? Yuck. They just get in the way of the true, clean flavors. I'm telling you, it was a culinarily transcendent moment for me when I realized the vinaigrettes I loved on salads in my favorite Chez Panisse-y restaurants could not ever be found in bottles and were, in fact, made up of a mere handful of ingredients. Just recently I perfected the vinaigrette they use at Suppenküche on their green salad. It took me a few weeks, but I nailed it. It's garlicky, creamy, and tangy, and it's really unbelievably easy -- I can't stress that enough. Here, let me show you.