- 3 months ago
- #2022
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America's Test Kitchen The Next Generation (2022) Season 1 Episode 5 - Leftover Makeover
#2022
#RealityInsightHub
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#2022
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🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: https://www.dailymotion.com/TrailerBolt
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FunTranscript
00:00Previously on America's Test Kitchen,
00:03The Next Generation.
00:05Wait, Mark, I had my hands on those.
00:08For today's test challenge,
00:09you will have 45 minutes to present two appetizer dishes.
00:14Go, let's go, baby.
00:15Time's money.
00:16She's whipping it good.
00:17She is getting a workout in today.
00:19It's gonna be super sexy.
00:21We don't have an hour, y'all.
00:23Oh my God.
00:24Three, two, one.
00:26All right, cooks, good job.
00:29Two lovely dishes.
00:31Thank you so much.
00:32Mark, I would have given you the whole hour back
00:35to just make me something different.
00:37Oh, fossil?
00:38I would have liked more adventurous cooking methods.
00:42The winner is Brooke.
00:45The least successful dish is fossil.
00:55Mark, I hope you see this as your warning.
00:57I do.
00:58There is no more scraping by.
01:00It's getting super competitive,
01:02and there's no room for mistakes.
01:14Hi, everyone, and welcome back to America's Test Kitchen,
01:17The Next Generation.
01:19And now there are eight of you.
01:22How are you guys feeling?
01:23Much better.
01:24Why is that?
01:25I didn't want my story to end.
01:28I got that kick in the butt that I needed.
01:31And that is why you are here now.
01:33Yep.
01:33Last week, I was in the butt in two.
01:35Yay.
01:36I almost lost the opportunity all over guacamole and white beans.
01:41So I need to step this up and really show that I've got what it takes to move forward and also win.
01:49Now seems like a good time to remind you all that at the end of this, the last cook standing will receive their ultimate dream job.
01:57A chance to become the newest cast member of America's Test Kitchen, author your own cookbook,
02:05and $100,000 to put towards your culinary dreams.
02:10Some money, honey.
02:12Yes.
02:14I can see your guys' eye lined.
02:16You're all wondering what these photos are for.
02:17Well, I'll tell you.
02:19But first, let's bring in your judges for today.
02:22America's Test Kitchen CCO, the one, the only, Jack Bishop,
02:28and James Beard, award-winning chef and cookbook author,
02:32you may know him by his restaurants, Copa, Toro, and Little Donkey, Jamie Bissonex.
02:38Oh.
02:39Definitely a little bit nerve-wracking.
02:42Jamie, like, I've admired for a very long time.
02:45I love his restaurant, Toro.
02:47I go to it all the time.
02:48I'm actually really excited to cook for him and to show him what I can do.
02:52Hey, cooks, I'm wicked stoked to be here today.
02:54I cannot wait to taste and see what all the fuss is about.
02:58I've heard wonderful things from Dan and Julia and Elle,
03:01and I've been so excited to come back.
03:04These classic dishes are America's Test Kitchen recipes.
03:07I would like you all to select a dish you'd like to make from the photos in front of you.
03:12We've randomized the order.
03:14Jessica, why don't you hit it first?
03:16Which dish for you?
03:17Um, I'll take pizza.
03:19Brooke, what dish would you like?
03:21Shakshuka.
03:22Garrett.
03:23The spaghetti bolognese.
03:24Enchiladas, please.
03:25Crab cakes, please.
03:26I'm gonna pot you.
03:27I'll go with lasagna.
03:29Robbie, that means you've got chicken fried rice.
03:31I have no choice.
03:32Now, this is where it gets interesting.
03:37I knew it.
03:38Of course.
03:39For your task challenge, you will have 45 minutes to create your version of the dish you selected.
03:47But who you're making it for is the real challenge.
03:51Today, we want to see if you have the chops to create inclusive dishes for every ATK viewer.
03:57We're constantly looking for answers as we attempt to solve culinary challenges around healthy diets,
04:04healthy lifestyle, and particular needs.
04:07Jessica, you will be making pizza without the dough.
04:12Brooke, you will be making shakshuka without the tomatoes.
04:18Huh, okay.
04:19Garrett, you've got the spaghetti bolognese.
04:23We want no pasta.
04:24Go on.
04:25Christina, you got enchiladas.
04:27No tortillas, please.
04:29Okay.
04:29Mark, you got the crab cakes, my favorite.
04:32Yes?
04:32No crab this time, please.
04:35I can do that.
04:36Rashmi.
04:36No beef.
04:38You will be making a vegetarian carpaccio.
04:41Antoinette, can you spin us a lasagna without meat and cheese?
04:46Okay, I can figure something out.
04:48Robbie, I know you got in there a chicken fried rice without the rice.
04:53Jack, Jamie, what are you guys looking for in this challenge?
04:55We're going to be looking to see how creative you are substituting ingredients without sacrificing flavor.
05:02The competition is getting harder.
05:04The challenges are getting more challenging.
05:06With all the different diets, dietary restrictions, allergies, you have to be able to substitute items,
05:12but still give good flavor.
05:14When I went vegan for two years, I guess I was a selective eater.
05:17So I had to learn how to adapt to not eating meat or dairy.
05:21And I realized when you kind of think outside the box, it can be easy.
05:25The winner of the test challenge will earn an advantage later on in the test.
05:29Oh, and of course, you want to know what prize you're playing for today?
05:33The winner of today's test challenge will get an all-day ATK social media takeover.
05:40And within that takeover, you will create a cooking demo that will debut across their massive
05:47social media platform.
05:50Oh my god.
05:51That's millions of people looking at you and your food.
05:55That is a lot of eyes on you.
05:57Whoever wins this wins a social media takeover in front of millions of people,
06:03probably get a lot of followers from it.
06:05It's a life-changing opportunity.
06:07Let me grab my cute little burger timer because we're ready to see you work them buns.
06:13Go!
06:16I have to make chicken fried rice without the actual rice.
06:19I don't really deal with special requests.
06:21It's not really in my wheelhouse.
06:23That being said, I realized in order to get the job at ATK,
06:27I do have to think about developing recipes for people with certain dietary restrictions.
06:32So this is going to be a learning experience.
06:38I'm just going crazy grabbing all of the pizza ingredients.
06:41Now I'm like, okay, how am I going to navigate this crust situation?
06:46The first thought in my mind was to like go for the tortilla and make a pizza quesadilla thing,
06:52but I'm going to try to stay away from like the bread.
06:56So I'm going with the stuffed pepper.
07:04Private picky eaters and people with every dietary need and restriction is what I do.
07:10Brooke, what you doing?
07:11I'm doing a pepper-based sauce instead of a tomato-based sauce.
07:14Nice.
07:14To get that nice, chewy vibe.
07:17But outside of the kitchen, to recipe develop, I usually have weeks to prepare,
07:21to test it, try things out, get feedback.
07:24Right now, it is full speed ahead.
07:26I have 45 minutes to get this on a plate.
07:28No turning back.
07:29Mark, what you got going on?
07:33What the hell did I get?
07:34Crab cake?
07:35Crab cakes.
07:36I'm like, I knew it was something.
07:38I got crab cakes.
07:40Yum.
07:40So I'm going to make a lobster and saffron cake.
07:43Yum.
07:44I got lobster tails.
07:45What are you making?
07:47I'm going to make spaghetti bolognese with paletta and spaghetti slosh.
07:51Okay.
07:52What about you?
07:54Uh, so I'm doing enchiladas with no tortillas.
07:57Ooh.
07:58Rashmi, what are you making?
08:00So I got carpaccio, vegetarian version of it.
08:03Amazing.
08:04And of course, when you substitute beef with vegetarian, you think of mushrooms,
08:10the most beefy thing, most plant food-based.
08:12And I'm going to use beets to show that color.
08:15I grew up in India, and my mom's entire side of the family's vegetarian.
08:19They don't even eat eggs.
08:21So to satisfy their palates, I had to teach myself to cook different cuisines using only vegetarian
08:28ingredients.
08:29So I'm going to rely on my experience of cooking vegetarian food for this challenge.
08:34Hi, Christina.
08:35How are you?
08:36Hi.
08:37How do you feel about this challenge?
08:38I mean, I have two types of cheese on my board, so I'm feeling pretty good.
08:41Yeah, you are.
08:42Okay, remind me your dish again.
08:44Enchiladas with no tortillas.
08:47What's going to be the tortillas?
08:48Just a really thin, almost like omelet-like egg.
08:52So I'm going to roll it, and the cheese is going to be encapsulated like an enchilada.
08:56You're going to cut through it, get some avocado, cilantro.
08:58I think that's genius.
09:01Girl, I'm excited.
09:02Yes.
09:02Oh, yours is on fire.
09:03This is good.
09:0930 minutes on the clock, cooks.
09:1130 minutes.
09:14Robby, remind me your dish.
09:17Uh, chicken fried rice.
09:18Sans the rice.
09:19We're going to do some cauliflower rice.
09:20Cauliflower.
09:21So I used to actually be in a relationship with someone who didn't like white rice,
09:25and maybe that's why it's a former relationship, not a current one.
09:29I used to have to make cauliflower fried rice a lot.
09:31So I'm going to take my, um, experience doing that and see if I can execute it today.
09:37How do you soak enough water out of this to make sure that it does not get wet when you put it in that?
09:41I just try to get it out with a, um, with a kitchen rag.
09:43Just out here, just squeezing, squeezing.
09:44And just really just squeezing a lot of it out.
09:46Yeah.
09:46But also, I think spending a lot of time to toast it and the moisture comes out and the moisture can cook out.
09:51Yes.
09:51And giving enough time for that, I think, is the key.
10:00Cooks, 15 minutes left.
10:02We're so ready to take your alternative dishes.
10:05Damn, the time beast lion.
10:07This is my best omelet ever, and it's an enchilada.
10:14What you got going on here?
10:15So I have lasagna, but I can't use meat and I can't use cheese.
10:18So I'm going to try to imitate the meat texture by adding walnuts to my sauce.
10:22Yeah.
10:22And then for my ricotta, I'm going to do avocado, parsley, a little bit of lemon zest.
10:28So I have that kind of ricotta texture and tanginess.
10:31I mean, it looks ricotta textured already.
10:33That's what I was thinking.
10:33That's really good.
10:34I know the flavor is there, so it really is just about building the lasagna and then making sure
10:40in the oven it's not too watery or doesn't dry out.
10:43Hi, Mark.
10:44Remind me your dish again.
10:45I got crab cakes.
10:47So I'm making lobster and saffron cakes.
10:51Because the judges are looking for innovation, do you think that they'll find enough innovation
10:55when you stayed in the same shellfish lane?
10:59Well, I typically don't cook shellfish.
11:00Okay.
11:01And I'm not relying on flavors that I would normally put in here.
11:05I would go kind of more of like a Thai influence.
11:09Right.
11:09And instead...
11:10I mean, it technically is not crab, so you're good, but it's similar.
11:12Yeah.
11:13I feel good about this.
11:15It still has to look like a crab cake.
11:17Yep.
11:17And the flavors are going to be out of my comfort zone.
11:21Okay.
11:21All right.
11:22Yep.
11:22When Jeanie came over, she raised a concern that maybe, you know, the flavors will be a little
11:28bit similar.
11:29And I thought, well, but isn't the challenge to have something similar just with a particular
11:34eater in mind?
11:35So I definitely got in my head and hopefully I've met the brief of this challenge.
11:46Five minutes left, cooks.
11:48I hope you're plating by now.
11:51Deeply not.
11:51Deeply not.
11:52Deeply not.
11:53That's a no.
11:55Honey, the dress is not even on.
11:56We're at the five minute mark and it's a good time for me to add the other liquid
12:01ingredients that I need to flavor the rice.
12:07You got it, Robbie.
12:08You got it, Robbie.
12:09You got time.
12:09I end up pouring half of the container of soy sauce into the pan and I see the whole thing
12:16bubble up.
12:16I see failure.
12:18I see a lot of loss.
12:20I have about five minutes left.
12:21I don't know how I'm going to save this.
12:26Five minutes left, cooks.
12:35I hope you're plating by now.
12:36There is no safety on the soy sauce and about half of the bottle goes into the pan and I grab a
12:44new cast iron skillet and scoop out the inside of the fried rice and I'm just praying that the
12:49moisture comes out because I have to be able to serve them something that's edible and not overly
12:54salted.
12:55One minute left, everybody.
12:57One minute left.
12:58All right, all right, all right, all right.
12:59Come on, babies.
13:00Come on, pizza babies.
13:05Five, four, three, two, one.
13:10You are done, guys.
13:11Congratulations.
13:12It's not exactly the prettiest plate and it's just going to have to be what I'm serving.
13:22You did it.
13:22She's on the plate.
13:25Are you guys excited to eat?
13:27Pumped.
13:27I'm really excited to eat.
13:30And I'm starving, so let's do this.
13:32Yes.
13:33Brooke, we're ready for your dish.
13:35This challenge is very much up my alley.
13:37I'm feeling really good, and if I win this task, then I get an advantage in the test round.
13:43And we are getting really late into this competition.
13:45You know everyone can cook, but you really need to bring your A-game to stand out.
13:49Every advantage counts.
13:51I had shakshuka without tomatoes, but I took the flavors from the other veg that you would
13:56typically find in shakshuka.
13:58So various bell peppers, eggplant, caramelized onion, garlic, and then it's usually served with something
14:04crispy, so I did a crispy eggplant on this side.
14:07I think the plating is really spectacular.
14:09I want to dig in.
14:11So let's dig in.
14:15At first bite, blindfolded, and you told me this was shakshuka.
14:19Without tomatoes, I wouldn't even know.
14:21I'm all about the croutons, and I hadn't really thought about eggplant as a crouton,
14:25but it's a really great idea.
14:27This is mini-ready for a restaurant.
14:29Are you serious?
14:30That's a really big compliment.
14:31I'm surprised.
14:32I'm not usually this nice.
14:34This competition is crazy.
14:36Like, one day you're on top, and then the next you're, like, on the bottom.
14:40Like Brooke, in the beginning, I just wasn't sure about what she was doing, and now she's
14:44actually winning, so it's literally anyone's game.
14:48We are ready for Mark.
14:50Bring your dish on.
14:52Hi, everyone.
14:53So my dish was crab cakes without crab.
14:57So I made a lobster tail and saffron cake and sauteed everything together with a little bit
15:03of butter with a zingy fresh herb salad underneath.
15:08Feedback from last week was that I am playing it a little too safe, and I wanted to go out of my
15:16comfort zone a little bit.
15:18I have not cooked lobster in probably 20 years, and I think I might be converting back to eating seafood.
15:25I have to say, when I saw that you got the crab cake and you had to do it without crab with your
15:28background, I was really looking forward to seeing a vegetarian version of it.
15:33So this is surprising.
15:34Yeah, the shape wasn't what I was expecting.
15:37It reminds me more of a hush puppy.
15:39For me, when you get a crab cake, you get it with something creamy, something bright,
15:42something acidic, and I feel like it's missing some of those notes.
15:46Okay.
15:46But what you made is still really tasty.
15:49Thank you, Mark.
15:49Thank you so much.
15:50Christina.
15:52Hello.
15:53Hi.
15:54So I got enchiladas, Sam's tortillas.
15:57Uh-huh.
15:57So you have an egg-cellent enchilada.
16:00Ooh.
16:01See what you did there.
16:02So tell us how you created this.
16:04For my tortilla, I did a thin layer of egg and rolled it with Oaxaca cheese,
16:09and then dressed it like a normal enchilada and boiled it a little bit.
16:13As you put it down, it telegraphed from across the room.
16:16You nailed the spirit of an enchilada here.
16:18Like stupid nails.
16:19I can't even.
16:20Yeah, it has a lot of those same, like that same flavor, that same texture.
16:24I love the egg.
16:26I mean, it's brilliant.
16:28I'm stealing it.
16:29For all my gluten-free friends, it's a great rendition of an enchilada.
16:33Thank you so much.
16:34Are you gentlemen ready for Jessica?
16:37I've been watching Jack on TV for nearly half of my life.
16:41So bringing my food up to him on a plate is definitely an intimidating experience.
16:46My heart's kind of thumping out of my chest right now.
16:49So I had pizza.
16:51It's not obvious what to replace the dough with.
16:53No crust to peppers.
16:55Yeah, so I made pizza stuffed peppers.
16:59Inside the pepper, there's sausage, there's mushrooms, there's spinach,
17:03there's cheese, and then, of course, extra sauce on the side.
17:08I think the pepper is super distracting.
17:10It's like pepper with flavors of pizza.
17:13Okay.
17:13I love the filling.
17:15It's really meaty.
17:16And it is deep dish.
17:17There is a lot.
17:18It is a thick layer.
17:19I'm from Chicago, so, you know, we do deep dish.
17:22So that's what I was going for.
17:23Yeah.
17:24For me, when you get deep dish, it's all about cheese on the bottom and the sauce on top.
17:28Good point.
17:30Awesome.
17:31Rashmi, we are ready for you.
17:34Hello, chefs.
17:34Hello.
17:35Hi, Rashmi.
17:36I picked carpaccio, and my challenge was to make it without beef.
17:41For me, the most meaty substitute in the world is mushrooms.
17:44And for color, because, you know, when you talk about Italian red meat, it's a little red.
17:49So I thought of beets.
17:50How does this faux paccio read to your eyes?
17:52Faux paccio.
17:53I wanted to see the carpaccio portion just a little bit more.
18:00They're too many mushrooms for me.
18:01I mean, it feels like it's a mushroom dish, and in part because they're so large.
18:04I felt like this was challenging.
18:05Yeah, the beef is so much the star here.
18:07To me, this eats like a salad, and it doesn't remind me of a carpaccio in that same way.
18:13I'm a little bummed, but what I learned from this round is that I have to really put
18:17on my thinking cap and create things which are a little bit out of the ordinary.
18:23There's an elimination round coming up, so I need to win my A-plus game now.
18:28Antoinette, please bring us your dish.
18:30I feel really confident going into judging.
18:32All of my elements that I tasted separately came out really well.
18:36I'm just hoping that in the bake, all the flavors melt together and everything works out.
18:40I had lasagna.
18:41I couldn't use meat, and I couldn't use cheese.
18:43To substitute in my sauce, I did walnuts, bell peppers, mushrooms, and then to do kind of like
18:49a faux ricotta, avocado, lemon juice, and parsley.
18:52Cool.
18:53Wow.
18:53Oh, and no noodles.
18:54I did zucchini instead.
18:56I'm really, really curious to see what it looks like when it gets scooped out.
19:00Me too.
19:00It's a surprise for all of us.
19:04I know all the flavors are there, but I never tasted it in its finished state because it'll
19:12mess up the plating, so I am a little bit nervous.
19:17If you had not told me there was avocado, I would have been trying to figure out what that, like,
19:22that flavor going through it was.
19:23This is so surprisingly delicious.
19:26I'm blown away by this state.
19:27Oh, awesome.
19:28Thank you so much.
19:29Because the sauce is there.
19:32The tomato sauce is spot on.
19:34The zucchini noodles, they work.
19:37They work really well.
19:38Bravo.
19:39Wow.
19:40Great job, everyone.
19:41Really nice.
19:42I killed it.
19:43I really want this win, but I am trying to still remain humble because you never know.
19:48All right.
19:48What we got?
19:49Today, I made chicken fried rice, no rice.
19:52And in lieu of the rice, I used cauliflower to get that same kind of
19:56rice feel.
19:57It doesn't look like cauliflower to me.
19:59It doesn't really look like rice either, but it broadly reads as rice.
20:06It's on the edge too salty for me.
20:08I disagree.
20:09That's why I like it.
20:12To your point, Jack, as I was kind of finishing the dish, I didn't realize there
20:17wasn't a safety on the soy sauce.
20:20And when I kind of was seasoning it, a quite heavy pour of soy sauce came out.
20:23At least Jamie loves salt.
20:25Yeah.
20:26And I love that you told us that now and that you didn't tell us that at the beginning.
20:31My thing in the kitchen is I don't admit any mistakes until I have to.
20:35Is everybody hearing this?
20:37Fake it till we ate it.
20:40Thank you, Robbie.
20:41Thanks, Robbie.
20:42And we are ready for Garrett.
20:46What we got here?
20:47Today, my dish was beef bolognese without pasta.
20:51No offense to the people of Zoodletopia.
20:55I hate a zoodle if I want pasta.
20:58I don't want a vegetable.
20:59And so my first thought was to make polenta because I think that's like a lovely, creamy,
21:03rich base.
21:04But then I was like, maybe I would miss a little bit of like that al dente bite of the pasta.
21:08So I also roasted some squash really thinly.
21:11And in my mind, it is, I think, just crazy enough to work.
21:15I love that we're your lab rats.
21:17You absolutely are.
21:18Sauce is not as functious and luscious as bolognese.
21:28It reads a little hamburger-like.
21:30I got a couple really big pieces of tomato.
21:33Tomatoes like that, especially when they don't get to cook for hours and hours,
21:36they're a flavor suck.
21:37And I ended up liking the noodles better than I thought I would.
21:41I think the sauce is the biggest miss for me.
21:43Totally.
21:44I was like so sad to hear the comments about the bolognese sauce.
21:49I totally get them.
21:50I think the judges were appropriately tough on me.
21:53I want that kind of feedback.
21:54I like it because I think it makes you better.
21:57And now I really want to show them what I can do in the test challenge.
22:01Everyone, come join us here.
22:05For this task challenge, you were each asked to substitute key ingredients in a popular dish
22:11without sacrificing any flavor.
22:15Jack, Jamie, how do you guys think they did today?
22:17There were two dishes in particular that really stood out to us today.
22:21Christina, your enchilada really hit the mark.
22:24We were really impressed with how much flavor and how true to the dish it really felt when we got it.
22:31Antoinette, your lasagna was inventive.
22:35It was delicious.
22:36It was flawless.
22:37My Italian grandmother would have loved it.
22:41The winner of today's task challenge is...
22:49Antoinette!
22:50Yay!
22:51Congratulations!
22:53Thanks, y'all.
22:54You're welcome.
22:55Thanks.
22:56How do you feel?
22:57It feels really good.
22:59That was fun.
23:00Not only did you hit all the marks of an actually great lasagna,
23:04you didn't need to take out the noodles and you did it anyways.
23:07And it was still extremely successful.
23:09It was a home run.
23:10Thank you so much.
23:11Great job.
23:11Antoinette, as the winner, you will receive an advantage in the test challenge and you'll find
23:17out what that is in just a little bit.
23:19Well, I can't wait to see what it is.
23:21At some point in your lives, you've all come home starving and searched your kitchen for something
23:26to eat, right?
23:27And the only thing that was available were leftovers.
23:30And I don't know, but y'all, but my leftovers chill like a villain in the fridge until I gotta throw them out.
23:37Yeah.
23:38Thank you so much.
23:39For this test challenge, you guys will have 45 minutes to take these leftovers we have and turn
23:46them into smash-tastic delicious chef's kiss dishes.
23:53In these refrigerators, you must each select three leftovers and you gotta incorporate them into one
24:01stunning dish. What will you be looking for in this challenge?
24:04Through your presentations and flavors, we want to see truly transformative leftovers.
24:11At America's Test Kitchen, our test cooks are so versatile, they can adapt at anything thrown
24:17their way. We are testing your ability to do the same.
24:20And remember, the winner of today's test challenge will win in ATK's social media takeover across
24:28multiple platforms.
24:29Cooking takes a little bit of time, so I haven't done cooking demos, but if I win, I would educate
24:35people about the wonders of spices and herbs and just to be able to cook with different flavors.
24:41I really want to win this test challenge.
24:43You've got 45 minutes. The timer is set. And the fun starts now.
24:51Go, go, go, go.
24:56Here we go, here we go.
24:57Mashed potatoes, sliders, pulled pork.
25:02I really understand why this challenge speaks to the work that ATK does.
25:06We have to teach individuals what to do with the things that they have from an economic resource
25:10standpoint, from a food waste standpoint, and promoting how to reinvigorate the things that you
25:15have is a really great skill that every home cook should master. I need herbs.
25:19Wait. Stop the clock. Everyone, gather around, please.
25:31Before you get started, we have some important business to take care of.
25:35Because you guys, I have to give Antoinette her advantage.
25:40Antoinette, as the winner,
25:58you get to take the steering wheel.
26:11Take the steering wheel.
26:12Okay.
26:12Or should I say shopping basket.
26:15Oh, no.
26:16You will not be working with the items you selected.
26:21Because part of being an ATK host means sometimes your go-to ingredients aren't always in the test
26:27kitchen. Antoinette, instead, you will be choosing a basket from anyone in the room.
26:34Okay.
26:35You will then assign everyone else a new basket.
26:40Okay.
26:41Yikes.
26:43I think, no, thank you. I appreciate that thought, and that sounds very creative and interesting.
26:49I would rather we didn't do that, and we should go back to the way that things were.
26:52No one will work with the items they chose.
26:56Oh, wow.
26:56Antoinette, whose basket would you like to choose?
27:01Can I do a little shopping?
27:02Look real quick.
27:03Please do.
27:03Okay, let me see.
27:04What are you thinking?
27:06I'm so sorry to forgot one.
27:07If I'm not going to cook with it, it's a great basket.
27:09It does look good.
27:10Okay, let's see what you got over here.
27:11Mush potatoes.
27:12Chicken and mashed potatoes.
27:18Antoinette, whose basket would you like to choose?
27:21I think I'm going to go with Christina's.
27:23Christina's.
27:24Do you like her basket better than yours?
27:27Well, I saw she had apples, so she had sweet.
27:30She had ham, so she had salty.
27:31She had vinegar, so she had like some acidic elements.
27:34So I feel like she has all the kind of flavor profiles.
27:38I can do a lot with that.
27:38All right.
27:39You know.
27:40Now, Antoinette, you get to select baskets for everyone else.
27:44Who do you want to start with?
27:45Can everybody just shift one basket to the left?
27:50Oh.
27:50You don't want to be strategic about it?
27:52I am.
27:53I've seen where all the baskets are kind of placed.
27:55Okay.
27:55And I know what everybody kind of does.
27:57Okay.
27:58There are a few people who I want to shake up a little bit.
28:00I want to give Rashmi a basket that has hardly any ingredients since she's always
28:03cooking with a lot of spices.
28:05I want to get Brooke out of the whole Mediterranean thing.
28:07Let's see something new.
28:09I saw that Jessica had like some Mexican flavors and we've seen that before.
28:14So I really want to give people things that are outside of their comfort zone.
28:17Antoinette, I see this smug little smirk on your face.
28:21So you sure about your choice?
28:22100%.
28:23Okay.
28:25All right, everyone.
28:25The clock is reset.
28:27And for real now, you've got 45 minutes to make whatever dishes you want using someone else's leftovers.
28:35Okay.
28:36I hope you can muster the strength to get through this cook.
28:41Go.
28:42I'm sorry.
28:48We have 45 minutes to turn three leftovers and someone else's pantry items into a delicious,
28:55reinvented leftover meal.
28:57I mean, this is relatable because life is unpredictable and sometimes you just have to like go on the fly.
29:03Maybe you're on vacation with friends and they order dinner and then you wake up and you're like,
29:08people are really bad at ordering dinner and I want to make a better breakfast out of what we've got.
29:13So, you know, things happen and it's important to roll with the punches.
29:17And so that's what we're doing today.
29:20Garrett.
29:21Yes, ma'am.
29:22You got my basket.
29:23I did get your basket.
29:25Are we still friends?
29:27As of now, we are still friends.
29:29I'm making a charred vegetable Southwestern style black bean soup.
29:35So giddy up buttercup.
29:37Hi, Jessica.
29:39Hi.
29:40What did you get stuck with?
29:42Um, so I am spiraling right now because I don't know what the hell Brooke was thinking.
29:47I just don't understand like where the vision was in here.
29:50Because Brooke, though, she does think about innovative ingredients and recipes.
29:54She puts them together in ways that nobody else can think so.
29:57Yeah, I was like, the advantage would be to spend an hour in Brooke's brain.
30:00So how challenging is this for you, Jessica?
30:02This is by heart, this is like a 12.
30:04Like I'm, I'm like, when I say I'm spiraling, like I'm spiraling.
30:07Okay.
30:07I'm not really sure what's happening.
30:09You know what though?
30:10You deserve to be here.
30:11All right.
30:12Well, you know what?
30:12Trust in yourself.
30:13Yeah.
30:14Okay.
30:14That's what we're doing.
30:15Hi, Robbie.
30:16Hi, Jeanne.
30:17How are you?
30:18What is that high?
30:19I've not heard that tone before.
30:21Whose basket did you get stuck with?
30:23I got Rashmi's basket.
30:24So I know there's a lot of spices probably, right?
30:26There's a lot of spices.
30:27It's a, it's a exercise in putting myself in someone else's shoes.
30:33Okay.
30:33Which I don't really do.
30:35Okay.
30:36I am going to do like a crispy rice with a cast iron to kind of, and then flip it,
30:40and then plate it with this, uh, with this saucy butter chicken.
30:43Okay.
30:44This sounds amazing.
30:45Cooks, you've got 30 minutes left.
30:49Hi, sis.
30:50How you doing?
30:51Not good.
30:52Oh, oh God.
30:53What happened?
30:54No, you don't like what you have.
30:55Yeah.
30:56You're not happy with the basket.
30:57No.
30:57Tell me why.
30:58Because I, I don't have a flavor profile, and I don't have any garnishes.
31:03Got it.
31:04Well, what are your ingredients?
31:06I see soy sauce.
31:06The freezer ingredients are salmon fillet, brown rice, and tomato soup.
31:11I think I'm going to make salmon cakes and use the rice to crisp up the salmon cakes, and use the tomato soup to make some kind of chutney sauce.
31:20I'm going to have to rethink everything, because when I picked my basket, I was so excited that I am going to show them how to take bland rotisserie chicken and make this into this beautiful Indian dish.
31:33And here, I'm stumbling.
31:34Whose basket was this?
31:35Mine.
31:35It was Antoinette's.
31:38Antoinette and this Cheshire Cat grin.
31:41I cannot wipe this off your face.
31:43If I don't get your grin on a t-shirt, girl, I cannot.
31:47Can you guess at all what she was trying to make here?
31:50I mean, Antoinette's one, two challenges, you know?
31:52No, she's a super talented chef.
31:54So she had to have a plan here.
31:55I'm sure she does.
31:56I can't guess what it is.
31:57Right.
31:58So Rashmi has my basket.
32:00I was going to do a crispy rice cake, avocado, mayo, and salmon and chili paste mixed together,
32:07and then a pickled carrot.
32:09I don't know what Rashmi's going to make, but she looks really worried.
32:12Um, yeah.
32:16Hi, Antoinette.
32:17Hey, Jeannie.
32:17How are you?
32:18I mean, winner, winner, chicken dinner.
32:19How's it feeling over here?
32:21My vision for this meal is pretty good.
32:23I had ham and mac and cheese, so I mixed it together with the shallot, and I made patties
32:27so they're in the freezer chilling.
32:29I'm going to coat them with the panko and then fry them.
32:31Okay.
32:31How do you feel about the chaos you created in the kitchen?
32:33Very good.
32:34It might not have seemed strategic, but I kind of peeped everybody's basket.
32:38I know how everyone cooks, so.
32:41I mean, do you know that Jessica's living on the struggle bus right now?
32:44I figured.
32:44I saw she would go to Brooks' Basket.
32:46And also think some crazy.
32:47What were you going to make with the stuff in her basket?
32:49I was going to do a deep-fried stuffed eggplant with meat and vegetables.
32:54Yeah, she didn't get that memo.
32:55Yeah, no.
32:56Nope, that's not happening.
32:57I'm putting mayonnaise on Wonder Bread right now, so I promise you I'd rather have that basket.
33:02Brooke, what is going on here?
33:04Deep-frying bread.
33:05Yeah.
33:05It's really the healthy way that I love to cook.
33:08Yeah.
33:09You deep-fry bread and fill it with ham and mayonnaise.
33:13I never saw a croquette being made out of white bread.
33:16You would never sit on like this.
33:18Never.
33:18This is...
33:19My kosher Bubby right now is going to be watching this and dying.
33:23Well, we're going to learn something.
33:25Something.
33:26We're going to learn something.
33:27Okay.
33:27Good luck, Brooke.
33:29So, Brooke gets my basket and I was going to do an open-faced pork sandwich.
33:32And I look over and I don't know what she's going to do.
33:35She doesn't eat pork, she doesn't eat soy.
33:36She doesn't eat anything that's in that basket aside from maybe the cornichons.
33:41So, good luck.
33:44Hi, Mark.
33:45Hey, hey, hey.
33:45What's happening?
33:46I'm so excited.
33:48You're welcome, Mark.
33:49I had a good basket.
33:50You had Jessica's basket.
33:51But now I have Jessica's basket.
33:52Okay.
33:53So, I'm making tassadas.
33:55Hold on.
33:56Jessica, were you going to make a tassada?
33:58Um, I had something different in mind.
34:00What was it?
34:01I was going to make like a taqui.
34:02I'm not going to give him any ideas.
34:04He's already gone along.
34:05I'm well underway.
34:06He's over.
34:07I was going to make like a taquito situation with like a roasted poblano kind of creamy.
34:11So, I had like a whole thing going on, all right?
34:14Like, it was going to be fire.
34:19Whoever wins, I get to do a social media takeover.
34:21And that is like just really fun.
34:24All of us are just home cooks.
34:26And it seems like all of the prizes are an opportunity to like get your food out into the world
34:30and to have the ability to like have your work showcased on America's Test Kitchen.
34:35Which already has such an incredible audience.
34:36It's like so, so exciting.
34:38Ten minutes left, cooks.
34:41Ten minutes left.
34:43I know it seems daunting, but you've got this.
34:46Hi, Christina.
34:47Hi, Jeannie.
34:48How are you?
34:49Oh, I see some very familiar dishes.
34:50Yes.
34:51We got grilled chicken, brown rice, and beef broccoli.
34:55So, you made the fried rice?
34:56Yes.
34:56So, I did some scallion oil to just warm it up.
35:00And then I wanted to separate the flavor so the rice and the chicken had different tones.
35:05Just so it feels like it tastes like something new.
35:07Yep.
35:07The thing that I'm most concerned about with this dish is the dryness.
35:10I mean, it's already leftover chicken breasts.
35:12And I had to cook the rice so long when trying to infuse flavor.
35:15So, I'm just going to put as much flavor as I can into this rice.
35:20And there's no plan B.
35:21I just, I'm committing.
35:22It is what it is.
35:26Five minutes.
35:31Time is running out.
35:33And a salmon cake is not behaving.
35:34And I don't have a plan B.
35:36I don't have any time left.
35:37So, I do not know what else I can do except plate it the way it is.
35:45One minute left, cook.
35:46One minute.
35:48Ooh, you can feel the tension in the air, can't you?
35:51You can cut it with a proverbial knife.
35:57Five, four, three, two, one.
36:05That's it, yes.
36:09I can't imagine this was easy.
36:11No, I could feel it.
36:12This was difficult.
36:13For this test challenge, you were asked to turn basic blah leftovers into show-stopping dishes.
36:32And I can't wait to see what y'all did.
36:36Jessica, please bring us your dish.
36:39I am so proud of myself for getting something on the plate.
36:43And for making something that actually looks edible.
36:46I got Brooke's basket.
36:48And I made, like, a crispy vegetable fritter with a fried egg.
36:53And then a creamy roasted vegetable sauce on top.
36:57And then dropped some scallions on there.
37:00The crispy patty has, like, a vegetarian sausage-like texture to it.
37:04That's what I was going for.
37:06It's really quite nice.
37:07I really liked the crispiness of that patty around the edges.
37:11I just wish the sauce was bringing more to the dish and was making me, like, excited.
37:17Garrett, we're ready for your dish.
37:20I had Mark's basket.
37:22Uh-huh.
37:23And I had a seven-layer dip.
37:25Doesn't look like leftovers.
37:27Right.
37:27There's a lot of freshness.
37:28I mean, you know, I think brown and tired when someone says leftovers, and this doesn't look tired.
37:33I'm dying to know what Mark was going to make.
37:35Like a Southwest Cobb salad.
37:37And Garrett, you decided to make?
37:40A Southwestern-style black bean soup with a hard-boiled egg, roasted poblano, lime aioli.
37:49And then, yeah, there's some lime zest on top.
37:52This is delicious.
37:53Woo!
37:55Thank you so much.
37:57This sauce brings the lime big time.
38:00Yeah.
38:01It really doesn't taste like leftovers.
38:03Bravo, man.
38:05After the earlier challenge, I was like, honestly, all that I can take right now
38:09is unadulterated praise, and it feels incredible.
38:15Antoinette, please bring us your dish.
38:17I swear.
38:19Hello?
38:21We have not been able to wipe this grin off of Antoinette's face.
38:24I love the power.
38:25All right, what do we have here?
38:28I took Christina's basket.
38:29So we have a ham and cheese fritter over a cider aioli and a fresh apple slaw.
38:35My leftover ingredients were mac and cheese, spiral ham, and coleslaw.
38:41The textures are a little one-dimensional, very creamy.
38:45I guess I wish it was bound a little bit more.
38:47You can certainly taste the ham.
38:49Yes.
38:50The ham takes over everything.
38:51It really just made this taste like ham with things.
38:54Gotcha.
38:55It's really interesting getting negative feedback because, like, initially,
39:00you're kind of, like, appalled.
39:01Like, are you sure?
39:03Like me?
39:04But when you actually listen to, like, what the judges say, they're right.
39:07My dad is a football coach, and he always says, like, you don't have to be perfect,
39:09but you have to be coachable.
39:11I'd rather be somebody who's not perfect but can show improvement,
39:14as opposed to somebody who is perfect but can't get any better.
39:18Rashmi, please bring us your dish.
39:20All right.
39:22I got Antoinette's basket, and there was salmon fillet, brown rice, and tomato soup from the freezer.
39:28Antoinette, what were you going to make?
39:31So I was going to do a crispy rice cake and then thinly sliced avocado on top.
39:35So, Rashmi, what did you make us?
39:37I made a salmon cake with chili garlic sauce and a tomato chutney.
39:42Since there were no herbs in my basket, I thought that I'd take avocado and carrots and try to make a garnish out of that.
39:48You found a lot of great balance in the chutney and the avocado.
39:53They work really well together.
39:54It's really delicious.
39:55I wish I could say the same for the cake.
39:58It's lacking flavor and texture.
40:00It's a little bit dry.
40:01I really wish that we could have had more of that chutney on top of that cake.
40:06That would have made everything much more delicious.
40:12Rashmi, why are you crying?
40:20What's going on?
40:21I'm so proud of my food.
40:26And this is, I can do so much better than this.
40:28And I'm really sorry.
40:31This challenge was meant to be just that, a challenge.
40:34But you still presented something gorgeous.
40:35You should be proud of yourself with that.
40:37The chutney is wonderful.
40:40The heat is exactly where I want the heat.
40:42And, you know, there are parts of this dish that are really lovely.
40:44Thank you, Chef.
40:46Thank you, Rashmi.
40:47The fact that I was not able to cook up to my own standards was very hard.
40:53So it was just being disappointed in myself.
41:00Ravi, please bring us your dish.
41:03Right.
41:04I had Rashmi's basket.
41:06So my leftover items were rotisserie chicken, fried rice, and mashed potatoes.
41:12And I saw she was going to do some sort of butter chicken.
41:15I've never made butter chicken before.
41:17But I put the fried rice into the cast iron skillet and just kept pressing it,
41:22keeping the crispiness on the outside.
41:24Pressing the rice and getting it crispy to get that texture and, like, revitalize it
41:29was a great idea.
41:31I think leaving the tomatoes in the bigger chunks was a fail.
41:34I think if you had either pureed them or made them smaller and cooked them a little bit more,
41:38you could have gotten a little bit more cohesion to the dish in a shorter amount of time.
41:42I'm not sure I agree with Jamie.
41:43I kind of like that they're so chunky that they didn't sog out the rice.
41:48Mm-hmm.
41:49That was my interpretation of your thinking process here.
41:51It's not the prettiest dish, but I love that there's heat in this dish
41:56and that there's lots of interesting textures and flavors.
41:59Great.
42:00Thank you, Robbie.
42:02Mark, we're ready for your dish.
42:04So I had Jessica's basket.
42:06The leftovers were rotisserie chicken, guacamole, and rice and beans.
42:12I made kind of my take on a tostada.
42:15I love the presentation because it took me out of Mark.
42:18Yes, everything does not have to be so perfect and so pinkies up.
42:23I would eat this.
42:25With your pinky up still.
42:27I would eat it in sequined Uggs.
42:29There's a lot of stuff on the tostada.
42:34There's too much stuff actually on the tostada.
42:37I like the vegetables, but they're fighting against all the stuff underneath.
42:41I think it would benefit from salt.
42:43From salt?
42:44Yeah, I think salt would really bring everything together.
42:46I really like the crispiness.
42:47Thank you, Mark.
42:48My pleasure.
42:49Christina, we're ready for your dish.
42:52Made this fresh.
42:54It's right out of my pantry.
42:57So I am an eternal optimist, and I would call this the optimistic takeout.
43:03Okay.
43:04Optimistic takeout.
43:06Garrett gave me his basket.
43:08I have a tomato forward fried rice for you.
43:11I used the liquid that was in the broccoli beef.
43:14I also sauteed mushrooms and brought in the chunks of broccoli
43:17and beef mince to give some texture to the brown rice.
43:21My favorite bite out of this dish is the broccoli by far.
43:24The broccoli has a lot of flavor, has great texture.
43:27It still tastes fresh.
43:28The chicken, it's delicious.
43:30It tastes that you put a lot of flavor into it.
43:32Okay.
43:32Yeah, I wanted more broccoli, more chicken, less rice,
43:36but the flavors really did a lot of work to cover up some of the textural defects
43:41that frankly probably came out of the fridge.
43:44That was really fun, Christina. Thank you.
43:46And Brooke, we're ready for you.
43:50I had Robbie's basket with barbecue pork ribs, sliced ham, and tomato soup.
43:56So this is a ham and apple deep fried croquette with pickled onion, fennel, and then fresh apple slaw,
44:05and barbecue tomato thousand island aioli.
44:10Or is there a reason why you put just a little bit of the sauce on the plate?
44:15I didn't just want to put a massive pile so at least a swoosh looks nice.
44:18Yeah, but there's barely enough for us to even get onto one.
44:22I could always do more sauce.
44:25The pastry feels like it's really greasy and isn't really supporting the filling in the way that you would ideally want it to.
44:33I like the salad. The slaw is nice. It's fresh. It's crunchy.
44:37It has good balance, yeah.
44:42Oh my gosh. I know this was a challenge for everybody, but I'm hoping I pulled it off better than
44:48other people and that all of my flavors keeps me going to the next round.
44:53So Jack, how do you think the cooks did today?
44:56So this test challenge was a way to see how adaptable you all were.
45:00And I think your planning went out the window along with your basket.
45:04This is exactly what people go to ATK for.
45:08They want to learn what to do with these kinds of ingredients in these kinds of situations.
45:12And you guys need to make a decision.
45:15Everyone, please give us a moment.
45:18Today's challenge reminded me why I try not to have leftovers.
45:25They're challenging to make delicious.
45:27Right. So who were some of your favorites?
45:29Christina's food wasn't necessarily the strongest, but man, she sold it.
45:34And she got me part way there because of the way she talked about her food.
45:38Yeah, I totally concur.
45:39Yeah.
45:39I think Gary came in with a dish that I think anyone would struggle with.
45:43Yeah, I don't like seven layered it the first time around.
45:45And so trying to figure out how to recycle it into something good.
45:48But it was really tasty.
45:50Absolutely.
45:51Okay, what were some of the least memorable dishes?
45:54I had a hard time with Brooke's hand-ham pocket thingies.
45:59I think that that could have been so much more palatable if there was something delicious and tangy to dip it into.
46:05Yeah.
46:05It was way too greasy.
46:07There wasn't enough sauce.
46:09It was not a successful dish.
46:11Rashmi's dish was really dry.
46:12Yes.
46:13The chutney was nice, but it wasn't appealing to look at.
46:17And it really ate like tired leftovers.
46:20I also wasn't a fan of Antoinette's mac and cheese croquette.
46:23It was really loose and unappealingly creamy.
46:28And she had the choice of whichever basket she wanted.
46:30Everybody else kind of got stuck with whatever they got assigned.
46:33Yeah.
46:33And she just didn't own the challenge.
46:36Yeah, yeah.
46:36All right, gentlemen, have you made your decisions?
46:39We have.
46:40We have.
46:46Welcome back, everyone.
46:47Jack, Jamie, what are your thoughts on this challenge?
46:49There were a few dishes today that were quite successful for us.
46:54Garrett, your dish was fresh, lively.
46:57The sauce was by far the best thing that we ate.
47:00And I really liked that you made the leftovers seem fresh and exciting.
47:04Thank you so much.
47:05Christina, your best ingredient today was gregarity.
47:09You sold it to us.
47:10Your positivity and the way you spoke about your food made it that much more delicious.
47:19The winner of today's test challenge is...
47:27Garrett.
47:27You did it back, Garrett.
47:30I'm so excited.
47:31You will get an ATK social media takeover.
47:36And as part of this, you will create a cooking demo that will debut across their massive social media platform.
47:46That's millions of people looking at you and your food.
47:50Thank you so much.
47:52Thank you, babe.
47:53Wow.
47:53I am an idiot on social media most of the time.
47:58And so I don't know if they know what they have gotten themselves into.
48:01But I am excited to bring whatever this is to the fans of America's Test Kitchen the world over.
48:10When you really want something and you don't get it, it sucks.
48:14And I really want this today.
48:16And I really, really appreciate that a lot.
48:19Cooks are oftentimes judged not on what they do with their perfect ingredient,
48:23but what they do with something that they don't know what to do with.
48:26That's the sign of a true chef to me.
48:29Now, unfortunately, there were a few of you who weren't quite as successful.
48:37Brooke, I liked the fennel slaw, but we needed way more sauce.
48:41And the ham, hand pies, they were greasy and just not successful.
48:47Rashmi, the chutney on your dish was great, but it wasn't enough to save it from the dryness of the salmon.
48:53Antoinette, your mac and cheese ham croquette, you had some great ideas going into it.
49:01But overall, that just, it didn't work out well.
49:03For this test challenge, the least successful dish is...
49:14Rashmi.
49:17Rashmi, there were a lot of things that I liked today, and I know you can do better.
49:22I wish you all the best in your future endeavors.
49:25Thank you, chefs.
49:26I understand exactly what they're saying. I'm very proud of my food, and
49:31I was putting out something which is subpar. But I came here to show every woman or mother
49:42that if they only follow their dreams and they work hard, they can do anything in life.
49:47And I think I accomplished that.
49:52For the rest of you, take a deep breath.
49:57You are all one step closer to becoming a part of the America's Test Kitchen family.
50:09Bye, guys.
50:09Thank you, guys.
50:09Rest up.
50:10Bye.
50:10Oh, my God.
50:12Yes! Yes!
50:14I'm really just trying to take the feedback from the judges and then just make sure I stay consistent
50:19and execute.
50:19They were so relieved.
50:21Now the competition is really getting stiff. You can really see people's skills coming out,
50:25so I got to bring it.
50:26Tomorrow's a new day.
50:29Scan the QR code for recipes, cooking tips, and products featured in this episode and more.
50:33Next time on America's Test Kitchen, The Next Generation. Today is all about baking.
50:46This is a very special twist that I hoped we could have avoided.
50:50It's just the baking part that's throwing me off.
50:52Isn't this the time in a princess movie when, like, the little bunnies show up?
50:56They're, like, fanning and they're holding my veil.
50:59I don't know what to do.
51:00We're gonna have to plate it. Whatever ends up on that plate, it is what it is.
51:04This is cooking on all cylinders.
51:06It's a little bit muddied for me.
51:08The least successful dish is...
51:38...
51:42...
51:46...
51:48...
51:52...
51:56...
51:58...
52:02...
52:06You
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