- 6 weeks ago
- #2022
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America's Test Kitchen The Next Generation (2022) Season 1 Episode 7 - No Kidding Around
#2022
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FunTranscript
00:00Previously on America's Test Kitchen, The Next Generation.
00:06Why don't you come up and pick your food textures?
00:09Ooh, moist and sticky.
00:11The family show, keep it clean.
00:13Oh, oh, oh, I'm going to burn myself.
00:14I should get one thing on my plate.
00:16Would be a good idea about now.
00:18Oh, my god.
00:20I can feel the heat in this kitchen.
00:22Three, two, one.
00:26You did that.
00:27I have made for you a pavlova.
00:29I pavlova it.
00:31I mean, the crunchy part of your dish isn't really there.
00:34OK.
00:34This is cooking on all cylinders.
00:36Thank you, guys.
00:37I think it's a little bit muddied for me.
00:40The winner is Mark.
00:44You killed it.
00:45The least successful dish is Jessica.
00:52A sigh of relief, because I get to keep competing,
00:55and I get to stay in the competition.
00:59Here we go.
01:08So last week, things were really heating up.
01:10Now we are in the later half of the competition.
01:13It is the final six.
01:14So at the end of today, I could be in the top five,
01:18and I need to bring it to make sure that that happens.
01:20Hello.
01:21Hi, guys.
01:23Hi, hi, hi, hi.
01:25It's really hard to sit into any sort of comfortability
01:27at this point in the competition.
01:29They are definitely not taking it easy on us.
01:31So I am a little bit nervous walking into today.
01:35Hey, friends.
01:36Welcome back to America's Test Kitchen, the next generation.
01:40The ultimate job interview continues, and I am so stoked for this next challenge.
01:45Today, you'll be doing a little traveling, and pack two lunches,
01:49because two judges will be joining us on this trip.
01:52Oh.
01:53Let me introduce America's Test Kitchen's resident heartthrob,
01:57Mr. Dan Sousa.
01:59And book author, podcast host, and editor-in-chief of America's Test Kitchen Kids,
02:05Molly Birnbaum.
02:07How are you?
02:08Hello.
02:09When Molly comes out, the editor-in-chief of America's Test Kitchen Kids,
02:13I'm like, hmm, what is this challenge going to be?
02:16Is it going to be kid-related?
02:17And if so, then I think my mom's skills are going to come out.
02:20So I'm excited.
02:21Hi, everyone.
02:22You didn't think you could get rid of me that easily, did you?
02:24I am so invested in all of you that I basically secured myself a front-row seat
02:29for the rest of the competition.
02:30Hi, everyone.
02:31I've heard so many great things about all of you from my colleagues,
02:35so I had to come and see for myself.
02:37For this task challenge, you'll each be creating a kid-friendly lunchbox meal.
02:43So each of you guys will select a station where you will find a super-rad retro lunchbox.
02:48And inside is a note from a loving parent.
02:51Each note will include a global cuisine that you will use as inspiration for your kid-friendly lunchbox meal.
02:58I think this challenge is going to be so hard.
03:01My daughter is three and a half, and kids are so spoiled these days.
03:07When I was a kid, you got what you got, and you eat lunch or you don't.
03:11You will have 45 minutes to complete this challenge.
03:14Today, we want to see if you can really make meals that will excite kids and get them to want to eat.
03:19The winner of the task challenge will earn an advantage later on in the test.
03:23Today's winner will be getting a trip to the culinary capital of the U.S., New York City.
03:29Yes.
03:30Ooh.
03:31Winning this would be phenomenal.
03:32I want to go there.
03:33Eating out at, like, all of the new places that are constantly opening up.
03:37New York, in total, is such a, like, diverse culinary experience.
03:42You can just have good food whenever you want to have good food.
03:45Okay, fam, head to your stations and open up your lunchbox.
03:52Hiya, champ.
03:56Enjoy a Greek-inspired lunch made with tons of love.
03:59Olaf, enjoy a yummy Mexican-inspired lunch.
04:02Hi, sweetie.
04:03How about a Thai-inspired lunch today?
04:05Let's try a yummy Japanese-inspired lunch today.
04:08You're a star.
04:09I love that.
04:10Hey, kiddo.
04:11How about an Italian-inspired lunch today?
04:13Ciao.
04:14Hey, honey.
04:15I thought you might like an Indian-inspired lunch today.
04:18Big hugs.
04:19I've got my piping hot bowl of ramen here and, ooh, mommy, I'm ready for the challenge.
04:24Go!
04:29What the hell am I making?
04:32This challenge is incredibly important because growing up, my dad would never make me, like,
04:38the, like, peanut butter and jelly sandwich.
04:41I used to be so embarrassed.
04:43My dad would, like, make me frozen dumplings.
04:46I would open it and, like, there would just be the smell of, like, fish sauce and soy sauce
04:51and it would just, like, look different than everyone else.
04:53If I was making lunch for, like, my younger self, you know, I would love to be able to teach me to be proud of the food that is from my ethnicity and just to own it.
05:04Thank you so much.
05:05Yep.
05:06I'm a little bit nervous.
05:07I know, like, the key flavor points that are in Greek cooking, so I know what I need to grab from the pantry, but I very rarely cook this style of food.
05:17So I'm going to really be channeling my daughter and thinking about her lunchbox requests.
05:22She always likes little things, bite-sized things, and she likes stuff cut into shapes.
05:29What are you going to do, Brooke?
05:30Italian.
05:31Oh.
05:32I'm doing make your own little pizzas.
05:34I immediately get inspired by those make your own, uh, pizza kits that you see in grocery stores.
05:39And those, to me, I was like, oh, that's Italian, that's kid-friendly, and I can amp it up by making it a little bit healthier.
05:46My lunches as a kid growing up were full of veggies.
05:50Oh, awesome.
05:51My mom was always into very healthy eating, so I'm going to sneak in a ton of veggies, but we have to have dessert.
05:58That was what I always wanted as a kid.
06:01Garrett, what you got going on?
06:02Um, so I am making a Japanese kind of deconstructed, like, sushi bake.
06:09Oh, fun.
06:10In a little bento box a moment.
06:12Growing up, I cooked so much with my dad.
06:15We did, like, big pots of, like, red sauce on Sundays and, like, lots of pasta, which I think is, like, why I cook now and why I know how to feed myself.
06:24And so I think kids being interested in food is important because then they'll become adults who are interested in food.
06:30What are you making?
06:32I'm going to do some mini lamb meatballs.
06:34I'm going to give the kids some variety.
06:36Do two dipping sauces.
06:38Do a Greek salad on a stick.
06:40Just make it real kid-friendly.
06:42Make something I think my daughter would like.
06:43Yeah.
06:48Robbie, so what are you making?
06:50I'm going to do a chicken quesadilla and then try to slide in some broccoli.
06:55I'm going to do a Mexican corn-inspired popcorn.
06:58A churro-esque French toast stick.
07:00Okay.
07:01And then a tomato, like, cherry tomato salad.
07:04What are you making your kid?
07:06I'm going to do, like, a yellow sweet potato curry situation.
07:11Yeah.
07:12And I'm going to do a pea and paneer.
07:16It's called mutha paneer, which is really good.
07:18Nice.
07:19Indian food, I don't make it a lot at home, but it's probably the one thing that I order out the most.
07:25A lot of it is vegetarian.
07:27So, for me, it's a perfect fit.
07:31Hi, Tina.
07:32Hi.
07:33Spinach, coconut milk, mango, and some gummy bears?
07:38Yes.
07:39Oh, this lunch is about to be lit.
07:40It's a balanced meal.
07:42Okay.
07:43I'm thinking of my daughter today.
07:44I miss her so much.
07:45You really have a daughter?
07:46I do.
07:47She's three and a half.
07:48Hi, Mom.
07:49Hi, Mom.
07:50Okay, so what, is this something you'd really make for her?
07:52I think this is making me want to be more adventurous for her, definitely.
07:56Yeah.
07:57What's her name?
07:58Opal.
07:59Opal?
08:00Yeah.
08:01I'm just thinking of my baby girl at home, because I've been away from her for so long,
08:04and it's getting really hard at this point.
08:06I'm going to spice it up a little bit and do sort of like a pasta paw thai.
08:10Okay.
08:11And then I was thinking she'd probably want something sweet outside of the gummy bear,
08:14so I'm going to do like a rice pudding based off of mango and sticky rice.
08:19So good.
08:20The staple ingredients in Thai food.
08:23Yes.
08:24You're taking her to Thailand, but she's still going to stay on the playground.
08:26Yes.
08:27I love it.
08:31Ooh.
08:32Hi, Mark.
08:33Hi, Jeannie.
08:34We're going Indian.
08:35Oh, yes.
08:36So I'm making a little Indian feast today.
08:41Indian's tricky because you have to use a lot of spices to get that Indian cuisine,
08:46but kids don't like spices.
08:47Yes.
08:48This is Indian inspired.
08:49Okay.
08:50I like my food really, really, really spicy.
08:54So I'm doing things a little different today.
08:57Are you adding spice for the kids?
08:59Not a ton.
09:00Just a little bit extra.
09:01Uh-huh.
09:02But it's not crazy.
09:04Mmm.
09:05Mmm.
09:06That's good, right?
09:07Mm-hmm.
09:08For me, I definitely was not eating Indian inspired cuisine.
09:13My lunch boxes were really simple.
09:15Potato chips, a sandwich, some fruit, lots of cookies, and my nan always did put in a little note.
09:23So when I saw that there was a note inside the lunch box, I definitely had all of those
09:28warm, cozy feelings from being a kid and getting notes from my nan in my lunch box.
09:33Okay, Mark.
09:34Good luck.
09:35Thanks, Jeannie.
09:36Moms don't have a lot of time in the morning to cook for their kids.
09:38No, we don't.
09:39They wake up and need to put a lunch in a lunch box very quickly.
09:42Yeah.
09:43I had vanilla.
09:44I was going to tell myself to be very organized, and then here we are.
09:48I make a cannoli dip using a base of Greek yogurt for protein, a little bit of honey for
09:54unrefined sugar sweetness, some ricotta and mascarpone.
09:58And as dippers, I chop up some apples really thin.
10:01These apples are sitting in a lunch box all day.
10:04They cannot get brown.
10:06So we're doing a little bath of lemon water.
10:09Oh, cool.
10:11Hi, Brooke.
10:12Hi, Jeannie.
10:13Where am I traveling with you today?
10:15We are going to Italy.
10:16So that is all the Italian veg getting snuck into my lunch today.
10:22Oh, that's a lot of vegetable.
10:24Ooh, an onion.
10:25Onion for some tomato sauce.
10:27I'm sneaking in and making a healthy cauli crust version of a make your own pizza.
10:31And it's going to be make your own?
10:32About 10 snuck and veggies into this lunch.
10:35So let's see if I can do it.
10:37All I see on this table is veggies.
10:39So I really want to see how you're going to make this yummy and look really pretty.
10:44So good luck, Brooke.
10:46I love cooking for kids.
10:51Are you making little people?
10:52Yes, I'm making little Greek salad people.
10:54So just putting them together.
10:56Horrible.
10:57Ten minutes left, cooks.
10:59These kids are hungry.
11:00That school bus is pulling up any second now.
11:02Let's go.
11:03It looks like it's smoking, but they're not actually burned.
11:08By day, Antoinette, you're a cook.
11:10By night, are you a mommy?
11:11I am a mommy.
11:12Are how many?
11:13Just one, girl.
11:14Just one.
11:15My daughter's name is Royce, and she's six years old.
11:17And she has a huge personality.
11:19She loves cooking.
11:20She's always wanting to help me cook.
11:21She has her own little restaurant in her room.
11:24And she's always bringing me her little dishes of fake food.
11:27She tells me.
11:28She's like, mommy, when?
11:29So we can get a TV show.
11:30I'm like, yes, girl.
11:31We will.
11:32Right, we.
11:33I'm like, yes, girl.
11:34We will win.
11:35So would Royce actually eat this meal?
11:36You know what?
11:37I think she would try it.
11:38She tries all my dishes.
11:39Yeah.
11:40She's pretty adventurous.
11:41Lamb could be a risk.
11:42But I did want to introduce this imaginary kid to Greek cuisine.
11:47And I think meatballs are something that kids are used to.
11:50So giving them something that's familiar with them,
11:52but a little bit different will be a great way to introduce them
11:55to something new.
11:56How are you doing on time?
11:58Oh, there's five minutes left.
11:59And I want to make some fun mango pieces for her.
12:02So shoot, hopefully I can get it done.
12:05Okay.
12:06I need to start plating.
12:13I always use every spoon times a million.
12:16How are you doing on time, Garrett?
12:17Need to get everything in here.
12:20Okay.
12:21Okay.
12:22Okay.
12:23I am making a chicken and broccoli quesadilla.
12:24Time is running out, and I am trying to get my quesadillas pretty crisp.
12:28And I keep flipping them over.
12:30And I'm not exactly sure that I'm going to get the quesadillas in the lunchbox on time.
12:34I can't serve a floppy quesadilla to the judges.
12:3730 seconds, cooks.
12:40We're going to keep this until last second.
12:43I'm so excited to see your lunchboxes.
12:47Five, four, three, two, one.
12:55Saved by the bell.
12:56Let's go.
13:00I don't know about you guys, but I'm so ready to dive into these lunchboxes.
13:13Let's do it.
13:14Christina, come on down.
13:16Hello, boys and girls.
13:18So today, I have a fusilli pa thai with almond butter, and then a mango and sticky rice, and raspberries, and a few gummy bears.
13:28I can't wait to dig in.
13:30I love the one gummy bear on here.
13:32One little gummy.
13:34So I won't say that I feel like a kid again, because I've never had anything like this as a kid, but it is really fun.
13:41Yeah, I agree.
13:42There's so many components.
13:43So if a kid isn't into one element, there's always something else.
13:46And I really like the flavors.
13:47I've never had pot-tied flavors on fusilli before, but it works.
13:51Opal is very lucky to have a fun mom like you.
13:53I know.
13:54It's so fun.
13:55I miss her so much, but thank you.
13:56Yes.
13:58Are you guys ready for Brooke's lunchbox meal?
14:02Hello.
14:03How are you?
14:04So when I thought Italian and kids, I thought of those make-your-own-little pizza crusts that you would get in the grocery store that my mom never let me have because they were not healthy.
14:14So I made a healthy, snuck-in-veg version of those make-your-own-pizza kits with a cauliflower broccoli crust, and then a seven-veggie hidden sauce, some mozzarella and parmesan, and then as a dessert, a Greek yogurt cannoli dip.
14:34So I love the make-your-own aspect of this, and I think that the pizza crust is well-seasoned.
14:42I definitely find the sauce intense and a little bit pasty on top of the pizza itself.
14:49And I do have to admit, one of my pet peeves about cooking with kids is hidden vegetables.
14:55I love cooking for kids in a way that they know what they're eating and they can learn about and taste and see if they like.
15:02I think that's such an interesting point. Like, I agree with Molly on some of the tomato sauce being pasty, and I could tell this was like kind of kitchen sink sort of sauce.
15:10I don't know how kids would pick up on it.
15:12And then I think I like the cannoli dip, tart apple going with that. So some good components for sure.
15:17Thank you, Brooke. Thank you so much. Thank you.
15:20I really need to embrace my audience, which is Molly. So her entire mantra is letting kids explore food and not catering to that picky eater, but that adventurous eater.
15:30So definitely a lot of learnings I'm taking away from this. And now we are ready for Mark.
15:35Okay, everybody gather on the rug and ready for story time. Yay!
15:40So I'm a gunkle today. And I have an Indian inspired lunchbox. Yellow sweet potato curry with some like lentil porridge.
15:50They paneer and chickpea rose petal and lime salad. Some mango slices for a little sweetness. And then this is like super basic quick knot made out of pita bread.
16:02It does look really appealing. I like that everything is a different shape and size and color.
16:08What do you have for heat and spice on that? I have yellow curry and ginger.
16:13It's a little spicy. Is it? I feel my face getting hot.
16:16On a one day it would be like a three or a four, right? On spice?
16:19Four? Yep. Because I definitely get actual heat, like whether it's from a chili pepper or black pepper.
16:24Nope. Really. This curry powder. I definitely went back in and tasted it and went, oh, a little bit more. Boop, boop, boop.
16:31Boop, boop, boop. So maybe I should have done the boop, boop, boop part.
16:34I mean, I like it.
16:35Yeah.
16:36I love that you are trying new flavors here and thinking about an adventurous kid.
16:41I mean, obviously this wouldn't work for every kid.
16:43No.
16:44But for some, this could be very, very successful.
16:46To that point, that is a very specific kid, right?
16:48Yes.
16:49And I think today's challenge needs to be a little bit more zoomed out.
16:52Okay.
16:53Right? I wouldn't have served it at that heat, knowing that it's for kids kind of writ large.
16:56Okay.
16:57Thank you so much.
16:59All right.
17:00We are ready for Antoinette's lunch.
17:03Hey, y'all.
17:04Hi, Antoinette.
17:05Yummy, yummy for our tummy.
17:07What are we having?
17:08So we have some mini lamb meatballs with tzatziki and hummus and then some shaped pita and then some Greek salad peoples.
17:17So each one is a little person?
17:18Yes.
17:19Each one is a little person.
17:20So cute.
17:21Oh, we lost the leg.
17:22We lost the shoe.
17:23Oh, yeah.
17:24That's okay.
17:25That's part of the fun.
17:26Right.
17:27So cute.
17:28What's yours named, Dan?
17:29Mine is named...
17:30Oliver.
17:31Oliver.
17:32Yes.
17:33Oh, Oliver.
17:34That's really good.
17:35Yeah, I got you.
17:36I got Oliver.
17:37I will name mine what my daughter, who's five, names everything right now, which is Rosie Beloved Feather.
17:41Ooh.
17:42Oh, that's so fancy.
17:43For some unknown reason.
17:44She's so classy.
17:45I like it.
17:46So, yeah.
17:47So, enjoy, guys.
17:48So, when I saw meatballs, I had a little bit of a uh-oh moment.
17:52Mm-hmm.
17:53Just because I know when they're hot, they're fabulous.
17:55And as they cool down, a lot of the fat is saturated fat in there.
17:58True.
17:59And so when it cools down, it's not liquid anymore.
18:00It can kind of feel not so great on your tongue.
18:02That being said, with all your dips and stuff, you don't even notice it at all.
18:06Like, you get that nice lamb flavor, and it eats really nicely.
18:10So I thought that was really successful.
18:12Worry a little bit about safety and kids with, like, the short, small toothpicks.
18:16100%.
18:17It's a really nice package.
18:21Up next is Garrett.
18:25Hi, Garrett.
18:26Hello.
18:27So, today, I have made a sushi bake-inspired bento box.
18:32I remember when I was, like, in middle school, and my mom took me to eat sushi for the first
18:36time, and then I went to school the next day, and I was like, girls, let me tell you
18:40about sushi.
18:41I am very fancy now, and I am different, and I am changed.
18:44And so this is, like, my middle school.
18:47Like, this is, like, what I would want to bring, and we have some little seaweed snacks.
18:51So this is, like, also a bilderone sushi taco, some sticky rice with tempura crunchy on top
18:56for a little bit of texture, and we have a spicy mayo, cucumbers, carrots, some avocado,
19:01and a soy-glazed roasted salmon.
19:04Cheers.
19:05Cheers.
19:06Cheers.
19:10This is really, really good.
19:12Dude, it's so good.
19:13It's so good.
19:14I loved this.
19:15I loved the crunchy part to the rice.
19:17The salmon is super tender and well-cooked, and it's just so fun to make a little taco.
19:24I think something like this would be perfect for ATK Kids.
19:27Thank you so much, Jared.
19:30Arigato.
19:31It was really exciting to be in the top in our last challenge, and I just want to, like,
19:36capitalize on that momentum and keep it going.
19:39I really want to win the advantage.
19:41It would be just, like, a great little bit of breathing room going into the test challenge
19:45to have that kind of win under my belt.
19:47Now we are ready for Ravi.
19:50Hi, everyone.
19:52I prepared a chicken and broccoli quesadilla, and then a lime and cilantro tomato salad,
19:59churro horchata-inspired French toast bites, and an elote-inspired popcorn.
20:04I think it looks good.
20:05I want to dig in.
20:06Me too.
20:10One thing I really, really love about this is the elote with popcorn and turning French toast
20:15into churros is, like, really cool.
20:18I thought those two were great.
20:19I think the quesadillas were probably really awesome as soon as you took them out of the
20:23skillet.
20:24For me, it's not something that, like, travels incredibly well.
20:26Okay.
20:27And then these guys were just, for me, a little bit, I guess, of a miss.
20:30They're tomatoes, a little bit of lime.
20:32There's nothing else going on there.
20:33So if a kid didn't like tomatoes, I mean, obviously they're going to be out at that point.
20:36I agree with Dan.
20:37The quesadillas are good quesadillas.
20:40Like, I like that it has chicken and broccoli in it.
20:43I think, for me, a quesadilla is almost like a pizza.
20:46Like, even a bad pizza or a bad quesadilla is still relatively pretty good.
20:50It's all about the presentation for me.
20:53This coming out looked so gourmet but fun at the same time.
20:56So I think food is like fashion.
20:57You know, it's got to look good enough to eat.
20:59Yeah.
21:00Exhibit A.
21:02And B.
21:05Thank you so much, Robby.
21:06That was fun.
21:08I think these lunch boxes deserve gold stars.
21:10They were way better than my soggy sandwiches.
21:12I didn't eat this good as a kid at all.
21:14Yeah, me neither.
21:19Okay, my kiddos, huddle in.
21:21For this task challenge, you were each asked to create a lunch box meal inspired by a global cuisine.
21:27Everyone was certainly inspired and we really saw the kid come out in all of you.
21:32The winner of today's task challenge is...
21:48The winner of today's task challenge is...
21:56Garrett!
21:57The biggest mother of them all.
22:02Congratulations, Garrett.
22:03Thank you so much.
22:04I feel like a very proud mom in a very nice way.
22:08Garrett, I feel like you're being humble.
22:10Uh-huh.
22:11Your dish really was an absolute star.
22:13Super, super successful.
22:14I've already got parents, but if I didn't, I'd be looking at an adoption situation maybe.
22:19Damn!
22:20Really nice job.
22:22You know, I don't know if I'll ever be a parent, but this is good vibes for that one day.
22:26At the bare minimum, I know how to make them a lunch.
22:28However, when you are up this high, there's only one direction to go, which is down.
22:33So, I am nervous about how well I've done at this point.
22:37So, Garrett, as you know, you will be winning an advantage for the test challenge.
22:41You guys have now made lunch for kids, but dinner is a whole nother story.
22:46For today's test challenge, you must make two very different composed meals that appeal to kids who want very different things for dinner.
22:57When you got kids, you have to meal plan.
23:00Thankfully, in your case, you will have help each other.
23:05Oh.
23:06You will use one common ingredient to make two dishes so different that the kids won't realize they already had it this week.
23:15You'll each be responsible for one meal.
23:18But to make sure that you're working together, you must have a hand in at least one component of your partner's meal.
23:24Although you'll be working in pairs, only one will go home today.
23:29You will have 45 minutes to get that dinner served.
23:32Let's see what we have in the fridge, shall we?
23:34Do it.
23:41All right, so here we've got bacon, eggs, ground beef, chicken, black beans, and some sausage.
23:49Dan, Molly, what are you guys expecting from this challenge?
23:52Here at the Test Kitchen, we are really big on collaboration.
23:55We do everything together from recipes to writing stories and producing the TV show.
23:59I've seen a lot of you work individually really well, but I'm super curious to see how well you play together.
24:04That tells me so much about how you would function at ATK if you win the competition.
24:10I am so excited to see what you make and how you use your ingredients across both dishes.
24:15Garrett, because you're the winner, for your advantage, you get to pick your own partner and your own protein.
24:22But that's not all.
24:24You get to also assign partners for everybody and protein.
24:29Getting the advantage, the power is in their hands.
24:33And if they want to give you something bad or if they want to put you with somebody or do whatever they want to do, that's where it's hard.
24:39So Garrett has a lot of control in this moment.
24:42First up, who would you like as your partner and what protein would you like to cook with?
24:46Oh my God.
24:48Um.
24:53Um, I think that I will pick Robbie.
24:56I knew that it was going to be Robbie from the very beginning.
24:59Robbie's been stellar in the kitchen and he's also become a really good friend of mine.
25:03Mm-hmm.
25:04I'm a little jealous that I'm not part of Fire Island, but they have a great rapport together.
25:09And I'm sure that everything is going to be a moment.
25:13Okay, I'm going to do ground beef.
25:15Oh, ground beef it is.
25:17Garrett, who are you going to partner up next?
25:20Um, Mark and Christina.
25:22Oh, hey.
25:24That was an easy walk.
25:25Okay.
25:26And I will give Mark and Christina chicken.
25:30Okay.
25:31What protein would you like to give Brooke and Antoinette?
25:34Bacon.
25:35Bacon.
25:36Thank you, Garrett.
25:37And we get bacon.
25:39For me, the healthy kosher chef, I don't eat bacon.
25:42I don't cook with bacon.
25:44This was the protein he knew would stump me up.
25:47He knew what he was doing.
25:48I didn't know that.
25:50I really didn't.
25:51I didn't know that she was kosher.
25:52I literally did not.
25:53After today, there will only be five of you left.
25:57And don't forget, today's winner is going on an all expenses paid culinary tour in New York City.
26:05All right, everyone.
26:07The timer is set.
26:09And the fun starts now.
26:12Okay, we got chicken.
26:14What do you think?
26:15I'm thinking spring rolls with shredded chicken with like two sauces maybe.
26:18Okay.
26:19I'm thinking like an elevated like chicken, broccoli, and ziti.
26:23Do you know what component you want me to do for you?
26:25I feel like crispy panko bread crumb topping.
26:28So I'm going to do like a bacon, mac and cheese, add peas, like baked mac and cheese.
26:32Yum.
26:33Okay.
26:34So I was going to do a savory pancake.
26:35On top of it, I was going to do some maple bacon.
26:37Ooh, good.
26:38So maybe you want to help me caramelize some maple bacon, but what can I do for you?
26:42If you cook my pasta, just watch it.
26:45Yeah.
26:46Okay.
26:47What are you thinking?
26:48I was going to make like a shepherd's pie.
26:49Okay.
26:50So I have two options.
26:51I could do like a nacho with ground beef.
26:52Oh, that's cute.
26:53Like a gorgeous plate of nachos or a gorgeous like bolognese.
26:55I mean a quick one.
26:56Do gorgeous, do gorgeous nachos.
26:57Gorgeous nachos.
26:58Yeah.
26:59Garrett will be a good energy to cook around because he has this, you know, incredibly bubbly,
27:04whimsical energy about him.
27:06Love you.
27:07Love you.
27:08That I don't have enough of.
27:09Do you want to just cook me avocado?
27:11Oh, yeah.
27:12Yes, I certainly do.
27:13Let me know what you want me to do for yours.
27:15Graves and Parmesan cheese.
27:17Any amount of help that you can have in the kitchen in any form is really good and is
27:23really like a step up.
27:24I think I'm going to boil the chicken like you said.
27:26Yeah.
27:27So you're doing ziti?
27:28I'm going to do a little penne.
27:3045 minutes is quick, but I guess that's realistic because that's what I do when I'm
27:35at home.
27:36Right.
27:37How are you going to make yours kid friendly, you think?
27:39Well, I'm going to try to make it a little bit extra cheesy.
27:42Oh, yes.
27:43Kid friendly, but still flavorful.
27:45This is something that a mom or a dad could make in advance and then just bake it off.
27:50For mine, it would probably already be cooked and then you could just shred it and have
27:54it done even faster when you get home from work, right?
27:56Right.
27:57Because I feel like when I get home, I just want to hang out with my family.
28:00Okay, so I was just going to do my two little pancakes and then I was going to do maple
28:06glazed bacon.
28:07Yeah, I'll do it in the oven.
28:08Maple bacon in the oven?
28:09Maple serve on it.
28:11400 degrees.
28:12Watch it.
28:13I'll watch it and take it out.
28:14I trust Antoinette with bacon because she makes bacon all the time.
28:19She makes it for her daughter.
28:20She makes it for herself.
28:21She's made it in several recipes already.
28:25You're welcome.
28:26So I'm going to have you teach me how to boil chicken.
28:30Okay.
28:31Because I've always roasted it.
28:32So we decided to debone and boil our chicken because we have a limited amount of time.
28:37But seriously, I cannot believe that I'm going to show Mark how to do this.
28:43I would set it for, let's try seven minutes and then check.
28:46Seven minutes?
28:47Yeah, check 10.
28:48That quickly?
28:49Yeah, because we don't have the bone in there.
28:51I've never boiled chicken breast because I always thought that was a little old fashioned.
28:56But 45 minutes is really quick.
28:59So I don't think that roasting it would actually cook in enough time to then make it into a dish.
29:05That's so fast.
29:07My water is literally not boiling.
29:10Now can I transfer my potatoes to your water?
29:13Yeah.
29:14So the advantages that come from the task challenge are really important.
29:17And they also, I think, are both a blessing and a curse.
29:21The people who've won the task challenge and gotten their advantage have ended up in the bottom in the test challenge.
29:26And so I think with great power comes great responsibility and also potentially a curse.
29:31So I'm afraid.
29:32Can you put the top back on it?
29:34Yeah.
29:39Hello.
29:40How are we doing?
29:41You guys look in deep thought.
29:42You're intense over here.
29:43What are your dishes?
29:44I am making a shepherd's pie.
29:47Okay.
29:48Which is something my dad used to make for me a lot.
29:51Yes.
29:52It's like a nice, warm, comforting when you come home.
29:55It's like a feel-good dad dish.
29:57My initial thought with, like, dinner is, like, if I'm a kid and I've had, like, a long day, I just want, like, warm, comfort food.
30:04And Robby, what are you making?
30:06So I'm doing, like, a nacho.
30:08Okay.
30:09I think for me as a kid, I didn't necessarily have it.
30:12Yeah.
30:13No, I'm feeling it.
30:14One thing you led so strong with out the gate in the last challenge was your presentation.
30:19Yeah.
30:20So how are you going to make it kid-friendly and, like, appealing to the eye?
30:23So I think, like, the nice thing about a shepherd's pie is there's, like, a reveal built in.
30:27So Garrett wants to make a shepherd's pie.
30:29I definitely think it may be a little bit of a departure for a kid.
30:33It doesn't scream kid, but as someone who is not a parent, what would I know, though?
30:38Okay.
30:39Now I know how Robby got his guns.
30:41Shredding that cheese, boy.
30:42Shredding the cheese.
30:43Do you want more?
30:44A little less.
30:45That's perfect.
30:46So I have sliced and lined some delicious avocado for Robby to accompany his nachos as a topper.
30:54And I so graciously grated Parm.
30:57Got it.
30:58Good luck, guys.
31:00I am making little crunchy Parmesan crisps.
31:03And I've never made them before, but they do seem fun.
31:06So I figured, why not make a cute little crunchy beret for my shepherd's pie?
31:12Oh, well, one of them worked and one of them really didn't.
31:16I'll put your pasta in.
31:18Is it salted?
31:19Yep.
31:20Oh, yeah, be careful.
31:21I think it might be time to pull your chicken out, baby.
31:25Yes, it's time to take our chicken out.
31:27I'm gonna shred my chicken so it's easy to bite.
31:30And then I gotta get my sauces going.
31:33Where my ladies at?
31:34Where my ladies at?
31:35Hey, Jeannie.
31:36Hi, Jeannie.
31:37Hi, you guys.
31:38What did you guys decide that we're having for dinner?
31:41So on my end, I'm gonna do a bacon mac and cheese with peas.
31:45I'm doing breakfast for dinner, but a play on it.
31:48So I'm doing savory pancakes.
31:50So kids are really familiar with pancakes, but savory is maybe a way to get in some unique ingredients.
31:55So not hiding them like I did last time.
31:57Ah, so you're showing them for the judge, right?
31:59So I'm showing them.
32:00Molly wants to see the colorful vegetables.
32:01So, and everyone loves breakfast for dinner.
32:04Okay, good luck.
32:05Thank you, Jeannie.
32:06How are you feeling?
32:07I'm a little behind on my components.
32:10I definitely feel very overwhelmed right now, and I'm trying to keep my head pretty clear.
32:15But it's hard to do that when the time is crunching down.
32:18I'm gonna finish.
32:20I'll check on a bacon.
32:22Okay, cool.
32:23Yeah.
32:24A little longer.
32:25Mark and Christina!
32:26My chicken is definitely not done.
32:28Is it submerged?
32:29It is.
32:30Okay.
32:31How else are you making the chicken, Mark?
32:32I'm gonna make a little elevated chicken, broccoli, and penne bake.
32:37Like in a casserole?
32:38Yeah, like little pastas.
32:41So what did you learn from the last challenge?
32:43So I'm not gonna make it as spicy.
32:45I'm not gonna cut down on seasoning.
32:47I'm gonna get some flavor from fresh herbs and other things.
32:50Okay.
32:51So you're going with the fresh spring roll.
32:53Yes.
32:54But with breaded vegetables.
32:56I'm wrapping wonton wrappers at home, because I always have them in my refrigerator.
33:00And then I love like the essence and aroma of fried scallions.
33:04So I snuck it on the inside, and I'm hoping it'll kind of give me like the texture of like
33:08an egg roll skin, but on the inside.
33:10That's cool.
33:11All right, I'm gonna want you to help me with my peanut sauce, okay?
33:17Okay.
33:1810 minutes left, cooks!
33:20Okay, tell me what to do for your sauce.
33:22Okay, so let's start with a tablespoon of peanut butter.
33:25I'm making shredded chicken spring rolls with a duo of sauces.
33:29I'm having Mark help with my peanut sauce because I think it's something that I can easily
33:33communicate to him.
33:34Some hoisin sauce.
33:35Tablespoon?
33:36Yeah, go with a tablespoon.
33:37And I think he'll be able to execute it without taking too much time from what he has to do for his dish.
33:42How's this bacon looking?
33:43Here, I got you.
33:47What do you think about my pasta's cooking?
33:50Um, it's pretty all done today.
33:55Okay, cool.
33:56Yeah, a little longer.
33:57Okay, what are we making?
33:58We're making buttery panko breadcrumbs.
34:00Okay, does it need seasoning in it?
34:01What do you think?
34:02Um, you know what?
34:03Well, yeah, can you put a little salt in for me?
34:05Okay.
34:06Just a little bit.
34:07I'm gonna put these in for just a few minutes.
34:10Stop shaking.
34:15I think my dish had something that was really crispy and fried and something that was cheesy and melty.
34:22And I think I captured the spirit of what a kid would enjoy in these nachos.
34:26Two minutes left!
34:27How's your mac?
34:28Good.
34:29I'm gonna put it in the oven.
34:30Um, let it layer up a little bit and we should be good to go.
34:34Down to the wire.
34:35It is down to the wire.
34:37I literally have a minute and 40 seconds.
34:39Okay.
34:40Dissolve.
34:41I have to work on my second sauce, which is a fish sauce base.
34:46And I'm running out of time and I'm stirring and I'm stirring and I'm just trying to get this sugar to dissolve.
34:5230 seconds left, cooks.
34:54Ooh, the judges are hungry.
34:57Okay.
34:58Oh, my God.
35:00Hurry up, hurry up, hurry up.
35:02Five, four, three, two, one!
35:06Heads up!
35:07You're done!
35:08And we are ready for dinner!
35:09Woo!
35:10Like, just made it.
35:12It's for children!
35:13For this test challenge, you all worked in pairs incorporating one protein into two dishes.
35:27Made for kids!
35:28We cannot wait to see how you did.
35:31Yes.
35:32Garrett and Robbie, please bring us your dishes.
35:35So, our protein was ground beef and I made a shepherd's pie.
35:41And I made nachos.
35:42How did you guys do working together?
35:44Ladies for women!
35:45I applaud!
35:46That pitching went up again!
35:49I think Garrett and I work very similarly.
35:52And it's silent.
35:55When we're working and doing the thing, like, we're very focused.
35:58I basically gave Robbie what my dad would've given to me if I was helping him cook in the kitchen,
36:02which was to grate all of my cheese.
36:04And similarly, I had Garrett cut my avocado.
36:07What do you judges think?
36:08We're two kids sitting down.
36:09It feels like they're very, very different dishes, which is fabulous.
36:12That's what I was really hoping to see kind of throughout this challenge.
36:15I like your strategy.
36:16The way you shared was kind of like a prep cook.
36:19Not a lot of communication time will be needed and flavor profiles you'd be happy with, too.
36:24So, I think that's smart.
36:25Let's try Robbie's dish first.
36:26Okay.
36:27So, for me, nachos I never really had as a kid.
36:29But when I eat it, I do feel like a kid.
36:31My dad taught me a lot about describing food.
36:34I can visually pick out every item and explain it to my kid.
36:39I can hear you thinking, Dan.
36:41These are just damn good nachos.
36:43I actually think you, in some ways, solved like a common nacho problem of like,
36:47all the stuff's on top and then there's like chips that are bare at the bottom.
36:50It's very well spread out, so you get really nice bites all the time.
36:53The chips are crispy.
36:54It looks amazing and it tasted as good as it looked.
36:56The main ingredient here was beef.
36:59It was nice.
37:00It was well seasoned.
37:01Maybe we wanted a tiny bit more so you could get it in every bite.
37:04Okay.
37:05Let's talk about Garrett's dish.
37:06What do you think?
37:07It looks like a tiny cloud.
37:10Yeah.
37:11It really does.
37:12It is the best way to describe it.
37:13Shepherd's pie was like something my dad cooked for me all the time growing up.
37:17And for all of my dad's many gifts in the kitchen, making things fancy is not one of them.
37:23So this is my chance of something that would be like fancy for a kid.
37:27Molly, when it comes to judging what a kid will eat and what a kid won't eat, how can you tell?
37:32The thing that it often comes down to is, is it flavorful? Is it well seasoned? Is it simple?
37:40So this is flavorful and seasoned.
37:43The textures are all kind of running together for me.
37:46It's very soft.
37:48Shepherd's pie is a soft kind of food in general.
37:51And I think that's appealing to kids.
37:52I don't know.
37:53For me, this dish was a miss.
37:55You know, this is unrecognizable from what I know you to be as a cook.
37:58You kind of tease this with this part.
37:59It's missing the Garrett fun touch.
38:02Now we expect it.
38:03That's what happens.
38:04I know.
38:05I am a big, fun, bright person.
38:07And I'm also like a deeply sensitive person who like sometimes just wants to eat something warm and nice.
38:13And so I did think that it still had the Garrett touch.
38:18And so that was a little hard, but I get it.
38:21I get it.
38:22Brooke and Antoinette, please bring us your dishes.
38:26Hello.
38:27Hello.
38:28I made breakfast for dinner.
38:30Southwest style savory pancakes with maple bacon.
38:33I cooked her bacon.
38:35And I made her pasta.
38:36Antoinette's made some bacon and other challenges.
38:39I've never eaten bacon or made bacon.
38:42And Antoinette was able to give me some pointers there, which was awesome.
38:45I wanted to take a really approachable format, which is a pancake.
38:49The familiarity of sweet and salty, that's breakfast.
38:52And it's a little Southwest inspired.
38:54So you have onions and peppers in it cooked in different ways and textures.
38:58Nothing hidden out in the open to kind of experiment with what you like on the plate with what you don't.
39:02I think it's super playful.
39:03I know kids love breakfast for dinner kind of situations.
39:06Yes.
39:07And so I know as a kid I would want to dig in on that.
39:09For someone who's never cooked bacon before, you sure did burn this perfectly.
39:13Collaboration.
39:14It's the best bacon I have ever made.
39:17But to be clear, you didn't make it.
39:18Antoinette helped me with cooking at 400 and kind of keep an eye on it.
39:22I'm struggling with that a little bit because there was supposed to be kind of helping hands on a component of the dish, but actually passing off the main protein.
39:28I would have maybe loved to have seen that or like, you know, I've never cooked bacon before, but I'm going to actually like, you know, take it head on and see it over the finish line.
39:35For me, the pancakes are a little bit too toned back because I'm not getting much onion, pepper, avocado or bacon.
39:42It's more the savory cornmeal that I'm getting that I really like.
39:45I do love the cornmeal.
39:46Yeah.
39:47That crunch is really, really nice.
39:48Yeah.
39:50I'm starting to get a little nervous because a little bit less peppers and onions in a pancake and the fact that Antoinette completely did the maple bacon could mean $100,000.
39:59All right, let's try Antoinette's dish.
40:01All right.
40:02I made a bacon mac and peas.
40:05I don't know any kids who turned down mac and cheese.
40:08What do you guys think of the mac and peas?
40:11I love the flavor of this.
40:13I think the pasta is well cooked.
40:15The bacon was a little too chewy for me.
40:18I did want it to feel more of like a ham, not so much of like a crispy bacon.
40:22Gotcha.
40:23So I love it.
40:24I think it's kind of what mac and cheese should be in my mind.
40:26If I was a kid, I'd be like, get those peas out of there, but that's just me.
40:29But flavor's great.
40:30Sauce is great.
40:31I would eat this.
40:32Thanks.
40:33Mark and Christina, please bring us your dishes.
40:38Hello.
40:40So Christina and I had chicken breasts and I made for you a three cheese penne broccoli and chicken with garden herbs and some sun-dried tomatoes.
40:51And I made you Opal's spring rolls with shredded chicken and a duo of sauces.
40:55So these are a namesake dish?
40:58Yes.
40:59My daughter.
41:00Did you make them a lot for her?
41:01No.
41:02This is an invention for her.
41:04Mark made my peanut sauce.
41:06And Christina made my crispy buttery panko topping.
41:11Let's go for it.
41:12So my dish is actually inspired by growing up as a kid.
41:17My family made big vats of broccoli, lemon, and ziti with chicken.
41:23And it was always very bland.
41:25So I used fresh mozzarella, fresh provolone, fresh briere in there, garden herbs, and some finely diced sun-dried tomatoes to make sure it had good seasoning, but it was still very approachable for kids.
41:39The sun-dried tomatoes and the broccoli, this really does take me back as well.
41:43And I feel like you did do a nice job of pumping up the flavor, but I actually feel like it's maybe a little bit under salted.
41:48Sure.
41:49When thinking about kids, often simpler is better.
41:51Yep.
41:52And so possibly three cheeses, including Gruyere's, a little bit over the top.
41:55I think along those lines of the cheese, though, you know, as a chef, always thinking about what is everything doing in my dish?
42:01Like, I wouldn't know that there are three distinct cheeses in there.
42:04So it's kind of the amount of work that each one is doing, and can you really appreciate them all?
42:08They couldn't necessarily pick out the fresh mozzarella, the provolone, or the Gruyere.
42:12They would have loved to actually taste those cheeses.
42:15So mental note, make sure that menu line comes through in all of the flavors.
42:21Let's try Christina's dish next.
42:23So I wanted to keep texture in mind, so, like, there's a crunchy component.
42:27Also, I did two sauces because I have a three-and-a-half-year-old, and, like, autonomy is, like, number one for her.
42:33So I wanted her to be able to pick her sauces, too.
42:36I think this is super tasty.
42:38I love the different textures that you have in there.
42:41The sauces are delicious. It's really nice.
42:43I think your noc chom there is fabulous.
42:46It's really nice flavor to it.
42:47There's, like, no way a kid wouldn't want to dig into that, right?
42:50Exactly.
42:51It's got all the right components.
42:52Again, I think this combination of plates really does offer a ton for a picky eater to go for.
42:57So I like that. That feels like real teamwork and collaboration, which I love to see.
43:00Overall, I think it's really delicious.
43:03Great job, guys. Thank you so much.
43:07I feel like Christina and I were great at collaboration.
43:11I learned something from her. I think she learned something from me.
43:14And we had a really good time cooking as station mates.
43:18All right, cooks. This was a difficult challenge and a very filling feast.
43:23The judges will need a moment to make their decision.
43:26Come on.
43:27This is an elimination round, so I hope what I've done and what my partner has done is enough.
43:32I'm a little nervous, so we'll see how it goes.
43:37Judges, how do you think they did?
43:39I was really pleasantly surprised by some of the kind of magical dishes that came out of it.
43:44Not all of them, but some of them were really nice.
43:47Who are your top picks?
43:48One of them for me was Robbie's dish.
43:50Yes.
43:51I could just eat a whole plate of these nachos.
43:53They're fried so crispy, composed beautifully, kids aside even.
43:57Really strong entry.
43:58Absolutely. Who was another top pick for you, Molly?
44:00The other top pick was Christina's dish.
44:02I thought it was so thoughtful how she put ingredients into those wraps that brought the textures together.
44:10There was sweetness, there was crunchiness, and then the sauces were delicious.
44:13I think any kid would really gravitate towards that color and that flavor there.
44:18So I really loved that one.
44:20Who were the least successful dishes for you?
44:22Garrett's.
44:23Yeah, that dish did not work for me.
44:26Right.
44:27I thought the textures were soft.
44:29It was kind of baby foodie.
44:31And it didn't have that playful oomph that we saw from him earlier today.
44:36Yeah.
44:37Another dish that I struggled with was Brooke's.
44:39I felt the pancakes were a little lackluster, a little hard to identify where they were going.
44:44And the star ingredient on the plate, her maple bacon, was Antoinette's.
44:48Yeah, I loved that bacon that she didn't cook.
44:51I know that.
44:52It's like getting someone else to do your homework.
44:54Exactly.
44:55I was really disappointed to see that because I think from the outside, it seemed like a really promising dish.
44:59Alright judges, does it seem like you guys know the decision you want to make?
45:03Yeah.
45:04I think we're on the same page on this one.
45:05Yeah, I think we've got our answer.
45:09In today's test challenge, we wanted to see how well you could collaborate.
45:13We asked you to prepare two dishes that would appeal to kids.
45:17Dan, Molly, how would you grade our home cooks?
45:20I first off want to say just thank you all for really bringing it today.
45:23You had super thoughtful creations and you were cooking for someone who wasn't yourself,
45:27who wasn't a mirror of what you would like to see on the plate.
45:30And I think everyone did a really strong job with that.
45:32It's really about supporting the families.
45:34And this challenge was a great example of that.
45:37Now, after much deliberation, the winner of today's test challenge is...
45:43Christina.
45:44Congratulations.
45:45I haven't won since the first challenge and it feels amazing.
45:58I feel like I'm back.
45:59I feel like I'm so excited to compete again.
46:01Congratulations.
46:02Why are you crying?
46:04I mean, I'm really happy, but it's just been really hard to be away from my daughter for this long.
46:09So, I'm really happy, but I've been thinking a lot about her today.
46:12So, here it is.
46:15Opal helped you win.
46:16Yay.
46:17I did.
46:18Yay, Opal.
46:20Now I'm ugly crying.
46:22Christina, as the winner of this test challenge, you will be winning a trip to the culinary capital of the US, New York City.
46:32Can I break my daughter?
46:34Yes.
46:35And there, you will be able to sample every cuisine in the world that you want.
46:40I'm going to start crying.
46:42Yay.
46:43Mommy and me trip.
46:47Now, there were two of you that weren't quite as successful.
46:52Garrett, your dish was fluffy and seasoned, but we felt it lacked something to make it playful and really appealing for kids.
47:05Totally.
47:06And Brooke, your dish looked the part.
47:09It was really, really fun.
47:11It was made for kids and breakfast for dinner.
47:13The biggest thing for us was the star of the dish was the maple glazed bacon, which was really something that Antoinette made.
47:20Unfortunately for one of you, your journey at America's Test Kitchen has come to an end.
47:27For this challenge, the least successful dish is...
47:37Brooke.
47:39This decision was really challenging for us to make.
47:42And so I hope you leave here today with your head held high.
47:44You have such a bright future in front of you.
47:46It just wasn't your day.
47:47Definitely.
47:48This has been such an incredible experience, one I will hold on to forever.
47:53So thank you so much.
47:54It's been a pleasure.
47:56Love you.
47:57It's sad.
47:58I mean, I was hoping it would never be my time.
48:07You work so hard to get here.
48:09But this is just the beginning of my culinary career.
48:12I can picture my own series, a cookbook, but my head is held high.
48:18I've shown what I can do, and I'm really proud of what I've done.
48:22For the rest of you...
48:27Congratulations!
48:38You are the top five.
48:40Wow.
48:41And you are all one step closer to becoming a part of the America's Test Kitchen family!
48:48Yay!
48:51I am relieved that it's not me.
48:54I didn't realize until I was in this position how badly I wanted it and how badly I wanted to be here.
48:59My main takeaway from this challenge is, like, keep having fun and being yourself and cooking good food.
49:05So that's what I'm gonna do.
49:07Scan the QR code for recipes, cooking tips, and products featured in this episode and more.
49:13Next time on America's Test Kitchen, The Next Generation.
49:22Today is Demo Day.
49:24I'm talking about a cooking demo.
49:26I am nervous about the demo.
49:28I shell up a little bit in front of a camera.
49:31Please begin.
49:33After I show you how to bring this dry chicken back to life, I will be your girl, your sister, and your best friend.
49:38Cooking rice is, or excuse me.
49:41Uh-huh.
49:42For today's test challenge, make these classics feel fresh again with your own spin.
49:47God gives his toughest battles to his silliest soldiers, and I'm feeling silly.
49:51I know that you could have given me more.
49:52That's what bummed me out, because I really wanted to love this.
49:55I think some of this other stuff is kind of extraneous.
49:58The least successful dish is...
50:11...
50:22...
50:23...
50:24...
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