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America's Test Kitchen The Next Generation (2022) Season 1 Episode 9 - The Last Supper
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FunTranscript
00:00Previously on America's Test Kitchen, The Next Generation.
00:05For today's test challenge, make these classics feel fresh again with your own spin.
00:10God gives his toughest battles to his silliest soldiers, and I'm feeling silly.
00:16Three, two, one. You are done.
00:21Woo!
00:22I wish Christina showed up in this dish.
00:25There are some technique stuff that I think could have been stronger.
00:27I unfortunately got the drumstick, so the rubbery skin just came off.
00:34The winner of today's test challenge is Robbie.
00:40The least successful dish is Christina.
00:46I'm relieved I'm staying.
00:49Next week, I can't make any more mistakes because I came to win.
00:57Oh, come on.
01:06Hi.
01:07Hello.
01:08Good morning, everyone.
01:09Good morning.
01:10Hi.
01:12Welcome back to America's Test Kitchen, The Next Generation.
01:16Last challenge, I was in the bottom yet again.
01:19We're getting closer to the finish line, so it's a lot of pressure and a lot of stress to perform,
01:24and I want to make it to the very end.
01:26You are all so close to the prize of a lifetime.
01:31Is it cray-cray that you're here?
01:33Yes.
01:33Yes.
01:34I cannot believe it is the final four.
01:36I'm feeling the most nervous I've ever felt because we're so close to the end now.
01:40It is like tripping at the finish line, and I don't run a lot of races, as you can probably tell,
01:46so I don't want that to happen this time.
01:48Without further ado, your judges give it up for Jack Bishop, El-Simon Scott, Dan Sousa,
01:56and returning guest judge Karen Akunawix.
02:00Hi, guys.
02:01Hi.
02:01Hi.
02:03Hi.
02:04The goats are in the building.
02:07Yay.
02:07It has been a tremendous journey, and I think I speak for all of us to say that we are so happy
02:14that the four of you are here with us today.
02:17We made it down to the very last of you, and I'm expecting big things when it comes to these plates.
02:24So we all know that at the end of this, only one of you will be working with us,
02:28but I have to say we'd be happy to have any one of you join the team.
02:31You all came in as good home cooks, but you're all leaving with a refined skill set that each
02:37and every one of you should be really proud of.
02:39Today is going to be a little different.
02:42This week, we will not be doing a task challenge to determine who makes it into the finale,
02:48but we are pushing you to the limit with one mega-sized test.
02:54It is the last challenge before the finale.
02:57This is it.
02:58So I need to put my game face on.
03:01We're going for blood today.
03:03Each of you will have three hours to curate a three-course meal to serve to the judges
03:09in the iconic America's Test Kitchen studio.
03:13It absorbs and holds onto sauce beautifully.
03:16If you like it spicy, you can keep the ribs and the seeds.
03:20Well, that is resting.
03:21We can come over here and talk about our cheese.
03:24Wow.
03:25That is everything.
03:26I've watched this show for 20-plus years, and for me, it's really about joining a legacy
03:33and heritage brand.
03:34Your meals will consist of an appetizer, a main dish, and a dessert that you will serve
03:40to the judges one by one.
03:42They'll be staying in the iconic ATK studio, so I'll be staying here to help cheer you along
03:48as you complete your courses.
03:49We have randomly selected the order in which you'll serve the judges, and your three courses
03:55must be cohesive.
03:58They've got to tell us a story of who you are and what you bring to the table.
04:03The winner will receive a prize that will take you to new and exciting places.
04:08For your prize, I'm going to be personally taking you on an exclusive food tour of Boston.
04:14Yes!
04:14We're going to hit some hole-in-the-wall restaurants, some outdoor markets, and tons of hidden gems.
04:19You'll get a one-on-one inside peek into all of my favorite bites.
04:23The prize is incredible.
04:24Wicked awesome.
04:26And I really want to win.
04:27All right, cooks.
04:29I'm going to need you to step up your game, because you don't want to be gone.
04:32Tomato.
04:34Go!
04:35Good luck, guys.
04:36For today's ultimate challenge, we have three hours to make three different dishes, an appetizer,
04:47an entree, and a dessert that describes who we are as cooks and what we've learned so far.
04:53This is a stamina game.
04:54This is a physical game.
04:55This is a mental game.
04:56This is everything that we've ever done to the millionth degree, and this is the last challenge
05:02before the finale.
05:03Robby, you're very quiet.
05:07Just an easy day, you know what I mean?
05:09Just an easy day in the kitchen?
05:11So I'm going to get started on making my frico.
05:16I'm feeling good about this challenge.
05:19I love hosting dinner parties.
05:20I know about balancing flavors and textures and how to make sure everything arrives to
05:25the table at the right temperature.
05:27So I've got this.
05:33Marky Mark and my Funky Bunch.
05:35How are you?
05:36Mark, you're so calm and you're not sweating.
05:38This is, like, good.
05:39The day is young, my dear.
05:41Yes.
05:41I feel like you're in a different mode right now.
05:43I am.
05:44So what are you making for the judges?
05:45Shaved celery, fennel, and radish salad with Parmesan frico.
05:50These herbed cannellini bean, kind of meatless meatballs.
05:54And then for dessert, I'm making a flourless chocolate and cognac tort.
05:59So you're sticking to your vegetarian roots in your dishes.
06:01I'm going to give them my version of an earthy and elegant vegetarian dinner.
06:05Yes.
06:06It's definitely going to stand out from the rest.
06:09Yeah.
06:09Well, make sure these judges taste how bad you want this.
06:13I will.
06:13You deserve it.
06:14I think I swear to you.
06:14Okay.
06:15I think I swear.
06:17All right.
06:18Good luck, Mark.
06:18There's a lot in the line here.
06:21Everybody at ATK, they're all hand-chosen and hand-selected because they are the best.
06:27I would love to have those people as my colleagues and show them what I'm made of.
06:3945 minutes left to finish your appetizer.
06:46Honey.
06:47Hello.
06:48Look at you.
06:49You are choking it up.
06:50We are choking it up, but not choking.
06:52What are we having today?
06:54So we are going to get started with roasted artichokes with the roasted garlic aioli.
06:58Okay.
06:59And then a cioppino, which is a San Francisco seafood stew.
07:03Delight.
07:03One of my favorites.
07:04Yummy.
07:05For dessert, we are having a Szechuan poached pear with a cardamom custard, which is just
07:11like one of my favorite things.
07:13So this is like, if the judges were coming over to my house for a supper club, this is
07:18what would be on the menu.
07:18This is fun, Garrett.
07:19And that's what I'm going to show them.
07:20San Francisco is such a like diverse culinary experience.
07:24There's like incredible food happening.
07:27This challenge is going to be representative of my favorite bites that I've had in San Francisco.
07:33Are you nervous at all?
07:34Because you seem like you're enjoying it really well.
07:36I am like definitely nervous.
07:37There's like not a lot of room for error.
07:41Any room.
07:42I really want this.
07:44You already know that the number one request is fun, fun, fun, Garrett.
07:49Show us that through these dishes.
07:50This is the do or die here.
07:51It's going to be the do.
07:52Okay.
07:53Good luck, Garrett.
07:54Thanks, Jeannie.
07:55I am just like really kind of blindly, delusionally hoping I win.
07:59And please hire me.
08:00I'm freelance.
08:01I have no job.
08:04So I've never done a three-course meal.
08:06I just kind of cook everything and let's eat y'all.
08:09So this is going to be a little bit harder.
08:11My style of cooking is pretty simple.
08:13So I'm a little bit nervous there, but I figured I'll fake it till I make it.
08:17I'll figure it out somehow because I got some ideas.
08:21Antoinette.
08:21Hey, Jeannie.
08:22How are you?
08:22I'm thrilled to hear what you're making today.
08:25Yes.
08:25So my three-course meal is inspired by my last trip to North Carolina.
08:29It was really nostalgic for me to go back.
08:31Yeah.
08:31Eat a lot of the food that I ate growing up.
08:33So we're going to start with a salt and pepper fried oyster.
08:36Then from there, we're going to do a Carolina-style filet.
08:39Wow.
08:39I've never had that before, so I can't wait to see what it looks like.
08:41And then for dessert, we're going to do a sweet potato pie ice cream.
08:44Oh, damn, girl.
08:45This is, I mean, you bringing, bringing it.
08:47You got to.
08:47It's the final four.
08:48So which dish is going to take you the longest?
08:50Just the ice cream.
08:51That's what I'm working on now, and I get it chilled.
08:53Yeah.
08:53I think I'm just going to focus on what I did well on and, of course, take the feedback from the judges.
08:57Yeah.
08:58Good luck.
08:58Thank you so much.
08:59I'm excited for this.
09:01Are any of your dishes super tedious?
09:03I just got to make sure I get this ice cream base in with enough time.
09:07Oh, yeah.
09:0730 minutes left to serve up your first course, everyone.
09:12Robbie, are you feeling confident about today?
09:15Hmm.
09:16I mean, I have no emotion, so I just feel fine.
09:18No emotion.
09:19But I feel nervous, yes.
09:23Robbie, my friend.
09:24Welcome to my yoga studio.
09:25I feel good.
09:26Calm vibes.
09:27You look and seem and sound really calm.
09:30Yeah.
09:31Is everything going your way so far?
09:32Yeah.
09:33Tell me your full meal.
09:34For my appetizer, we're going to do a head-on prawn with, like, a lemon and auto butter.
09:38Main dish is an adobo-inspired short rib.
09:41Okay.
09:41That I'm going to do in the pressure cooker to get that, like, same soft texture.
09:45Yes.
09:46In a short amount of time.
09:47Yep.
09:47For the dessert, we're going to do a coconut crepe cake.
09:49It's going to be super light, layers of super thin crepes, and then, like, the cloudiness
09:54of the coconut cream.
09:55Yes.
09:55Extra cream on top and some toasted coconut for flavor.
09:57Okay.
09:58All of those flavors are, like, the oldest flavors that I know.
10:01Is it going to be Filipino?
10:03Filipino curious.
10:05Okay.
10:05But, like, with a Robbie elevated spin.
10:08Remember, presentation and personality.
10:11100%.
10:11Transport yourself into your New York apartment, because I feel like that's been your safe haven.
10:15And we missed that apartment, but I'm not coming home to that apartment unless I have
10:19the big W.
10:20Exactly.
10:21Yeah.
10:21Okay, I feel really good about this, and I'm really cheering for you, Robbie.
10:24Thank you so much.
10:24Good luck, my friend.
10:25Thanks, Jeannie.
10:3415 minutes left before you drop your first course.
10:39You're doing a salad for your episode, too?
10:41I don't love raw fennel normally.
10:44Uh-huh.
10:44So I took Dan's advice.
10:46Remember that reverse-engineering tasting challenge, McGret, and then put all of the vegetables
10:51in there so that they're nice and soft?
10:54Yeah.
10:54But I'm doing lots of things that have crunch, like hazelnuts and frico and then some fresh
10:59herbs.
11:00For my appetizer, I am making a fennel salad with frico.
11:03Parmesan frico is grated Parmesan cheese, and you put it into the oven, and it creates this
11:09delicious Parmesan disc that adds great texture to all kinds of dishes.
11:14Why can't I get these off of the thing?
11:17What is happening here?
11:18For some reason, the frico were sticking to the parchment paper.
11:22I've been making them for literally 15 years, the exact same way.
11:28So we're going to make those again, because that was unkind.
11:33Ugh.
11:34How are you doing, Antoinette?
11:36I'm doing pretty good, waiting for my oil to heat up, and then I'm going to drop my oysters
11:40at the last minute so that they stay as crispy as possible.
11:45For my appetizer, I'm making cornmeal fried oysters.
11:48My dad loves fried oysters, and when he eats them, he douses them with hot sauce and then
11:52douses it with tartar sauce.
11:53So I wanted to mimic that experience.
11:55I hope the judges like this as much as I do.
11:59Five minutes left in your first course cook.
12:03Let's go!
12:04Garrett, how are you doing over there?
12:05Are you feeling any pressure, or are you good?
12:07Is there ever not pressure?
12:09True story.
12:11Okay, come on, Parmesan.
12:12Let's do this.
12:15Thank you, finally.
12:18From the previous feedback from the judges regarding the final presentation, I know I
12:26needed to nail that.
12:27I hope they get the Filipino flavors.
12:29I hope they appreciate the simplicity of it.
12:31So I have my game face on, and I'm ready to go.
12:36Excellent.
12:37It's really important to me for the judges to see that I have a clear cooking style and
12:41point of view.
12:42I'm psyched about my very bold, flavorful appetizer.
12:47It looks like a nice San Francisco summer with a big glass of wine, sitting somewhere, watching
12:52the sunset, hanging out with your friends, eating really good artichokes.
12:55One minute left, cooks.
12:58Get those apps ready.
12:59Let's go!
13:04I can feel myself starting to sweat.
13:06Five, four, three, two, one.
13:16Your first course prep is over.
13:18Let's get this party started, everyone.
13:20Time to serve those apps.
13:22Robbie?
13:23Yes.
13:24You're up first.
13:26It's time to present to the judges.
13:27Good luck, Robbie.
13:28I am a little nervous.
13:30I am batting up first.
13:32I hope that this is a good start to my incredible three-course meal, and here it goes.
13:46It's time to present to the judges.
13:49Great.
13:50Good luck, Robbie.
13:50Okay.
13:53I'm a little nervous walking over to the judges.
13:56It's definitely a different setting than we're all used to, so it's a bit more intense because
14:01I don't get to see them tasted.
14:03I don't get to get immediate feedback.
14:05Robbie, please tell us.
14:06What did you make for us today?
14:07I did a head-on, shell-on prawn and a lemon annatto butter.
14:10I made an annatto butter out of a little bit of pork fat, annatto seed, some tomato paste
14:16just for a little bit of sweetness.
14:20This feels very Robbie to me, which is great.
14:24It's something that I can kind of understand in his cooking over time.
14:26The bread looks large to me, but, you know, maybe I'm going to need it to counterbalance
14:32the flavors of the dish, so we'll have to see.
14:34All right.
14:34Should we dig in?
14:40So I have to say that I'm really enjoying this dish.
14:44Annatto has tons of color, not always the most flavorful ingredient, and so I didn't
14:48know what else was in there.
14:49There sounded like some pork fat, but I love that.
14:52I would put that on anything.
14:53I think this bread soaks it up beautifully.
14:55I'm really enjoying it.
14:57I think I would have to agree.
14:58This is one of my favorite dishes from Robbie so far.
15:01The annatto butter in this bread, Jack, I'm going to have to say, this was the perfect
15:06slice of bread, actually, for this dish.
15:08I agree that the bread was the perfect size.
15:09I would have loved to see a toast or a grill on it.
15:12Just the next step of care with the dish.
15:15All in all, I think you did a really nice job.
15:17Yeah, I love the bread.
15:17I was wrong.
15:20I love the sauce.
15:21I wish I were sitting outside wearing a bib so that I could really kind of just get in
15:25there because it's so delicious, but it's a really great start.
15:30Let's do it.
15:31It's beautiful.
15:32Good luck, Mark.
15:33Thanks, Jeannie.
15:34The most stressful thing about this first round was getting those frico together.
15:38Hi, everybody.
15:39Hi, Mark.
15:40I'm grateful they came together, but boy, did that take some effort.
15:45I think the judges are going to appreciate kind of the more tender vegetables with the
15:49crunch coming from hazelnuts, fresh herbs, and this Parmesan frico.
15:53And I really hope I get to show the judges my POV on a plate.
15:57So today I'm going to take you on a very Mark Seaver's earthy and elegant dinner.
16:03Your first course is a thinly shaved radish, celery, and fennel salad dressed in a warm
16:10vinaigrette with toasted hazelnuts, micro herbs, and a frico so that maybe you can take
16:15your fork and crack it and then use that as more texture.
16:19Thank you, Mark.
16:20Enjoy.
16:21I love a frico.
16:23You're a frico freak?
16:23I'm a freak for frico.
16:25What can I say?
16:26I do love it.
16:27I'm really interested to see how it plays with the flavors of this vinaigrette.
16:30Okay, so I have to admit, for me, it was bitter, right?
16:41The frico didn't really take away from the bitterness.
16:44In fact, I think it added to the bitterness for me.
16:47I don't know.
16:47I don't love it.
16:48Crisp cheese of any kind is pretty awesome.
16:50And I think this is a really nice frico here.
16:53I like that it's lacy.
16:54And I did like that it kind of capped the whole thing.
16:57And it was a surprise where you crack into it and you reveal underneath.
17:00This dish, for me, has no idea who it is.
17:02It's maybe two dishes, maybe three dishes kind of thrown together.
17:07I was really put off by how overdressed it was.
17:11For me, the frico was a left turn.
17:14And I feel like salad is actually a pretty simple thing.
17:16And it has to be perfect, right?
17:18Yeah.
17:19Not surprised, based on what we know about Mark, that it's got French DNA here.
17:23And I hope we see lots of freshness and vegetables in the next course.
17:28All right, this is the moment.
17:31Yes.
17:31Antoinette, serve your dishes to the judges, please.
17:33I will.
17:34All right, good luck.
17:35They look beautiful.
17:36Thank you so much.
17:38Let's go here.
17:40Okay.
17:40I really want to show my point of view with this dish.
17:43I feel like you really get to see my culinary perspective.
17:46And I'm just excited to share with the judges flavors that I love.
17:50Hey.
17:50Hi.
17:51Hi.
17:51How are y'all?
17:52Good.
17:52Antoinette, tell us what you made today.
17:56So I have a cornmeal fried oyster with a spicy tartar underneath.
18:01Awesome.
18:03Enjoy.
18:05Antoinette's presentation is spectacular.
18:09My lemon wedge is actually joining the two oyster shells.
18:13They're kind of like a love match.
18:14And it just, it looks divine.
18:17Yeah, I want to dig in.
18:18Yeah.
18:18I am so excited by this dish.
18:26The sauce is lovely.
18:27The fry's perfect.
18:29There's a lot of salt on the dish.
18:30I might have gone a little lighter on the salt, but oh my heavens, it's just delightful.
18:34This gives me, you know, her hometown vibes.
18:37You know, she's from Kentucky.
18:39So I loved it.
18:40I could have gone without the finishing salt as well.
18:43I thought this was just fantastic.
18:44There was so much effort put into this perfect little delicious dish.
18:50I really love the tartar sauce with the dill in there.
18:52I think it works great.
18:53I think if this is our starter, Antoinette, I'm really excited for the rest of the meal.
19:00All right, Garrett, good luck.
19:02Good luck.
19:02Woo!
19:03I'm psyched about my very bold, flavorful appetizer.
19:09Hello.
19:10Hi, Garrett.
19:12You're very welcome.
19:13The sauce is a lot, but I like a lot, so I really hope the judges do too.
19:19My treat.
19:20Enjoy.
19:21So, Garrett, what have you made for us today?
19:22So I have made for you today a roasted artichoke with a roasted garlic and chili rustic aioli.
19:29I love artichokes.
19:30Sometimes it's like not a lot of bang for your buck.
19:32So you've got extra artichoke heart roasted in there.
19:35You also have some crispy shallot and garlic on top for a little bit of crunch and a little extra spice.
19:40You're very welcome.
19:40I think this is absolutely beautiful.
19:45I love it.
19:46It looks like a photo from Cook's Illustrated.
19:55There's a lot to love on this plate.
19:57It reminds me of this is Spinal Tap in the sense that everything is 11 on this plate, and the flavors are just like a lot.
20:06The sauce, the filling, the artichoke, it might be too much in some cases.
20:11I wish there was something to balance out all the intensity, but there's a lot of flavor on this plate.
20:17For me, there's something of a miss in there.
20:19I'd love to taste the artichoke a little bit more.
20:21Yeah, these flavors are on 100,000.
20:24I do like the application on the artichoke.
20:26It felt like I was getting two different types of artichoke, right?
20:29Like this inside filling with these charred bits gave me like an outdoorsy meal feel, but pulling off the leaves gave me like that fine dining kind of like tender leaf experience.
20:40I liked having the two textures.
20:43It was quite acidic.
20:45So for me, the lemon then became superfluous on the plate, and for me, this aioli was just a miss.
20:49It is not emulsified.
20:51You can see the oil leaking out of it, and what this would have benefited from with all of those big flavors was something like mellow and creamy to dip it in.
21:01And then we would have been able to go back to those big flavors because we had a little bit of respite from like a beautiful, creamy aioli.
21:07So there was a miss in technique for me here.
21:10I think the one thing we can all agree on is that Garrett has a style.
21:1660 minutes left for your main courses.
21:20Come on, cooks.
21:22Going into the next round of the competition, I need to focus on my adobo-inspired short rib.
21:28The way I'm weaving my culinary story is that I am taking a lot of flavors that you would find in traditional Filipino foods.
21:35So in Filipino culture and dishes, they use a lot of adobo.
21:40So I'm bringing it into the modern era by doing it with the short rib and adding a gremolata that feels, you know, a little bit Italian.
21:46So my dad is definitely on the top of my mind for this challenge.
21:50Him and my mom definitely taught me a lot about cooking an adobo dish.
21:53So I think they would be really proud.
21:57Hot.
22:01How are you doing, Mark?
22:03I'm good.
22:04What's the main dish?
22:04The main dish is going to be curbed cannellini bean, kind of meatless meatballs, homemade vodka sauce, and there's going to be some truffle carpaccio and some funtina valdosta cheese.
22:14Your sauce is okay?
22:15Yeah, it's perfect.
22:17Okay.
22:17It's exactly the texture that we like.
22:21This is great.
22:22I'm making a sauce that Ryan taught me how to make.
22:24I'm married now for 10 years to my husband, Ryan, and this is actually a recipe that Ryan makes all the time.
22:31I've watched him very closely.
22:33Every time he serves this vodka sauce, people go crazy.
22:37It's full of flavor.
22:39It's chunky.
22:40It's earthy.
22:41It's everything I love about a big bowl of pasta.
22:44And I hope the judges really love it as much as I do.
22:47Spittering and puttering, and you need every second you can get, so I'm going to leave you alone.
22:50I do.
22:50Thanks, Jeannie.
22:51I am getting ready to add vodka to my vodka sauce.
22:55Anybody want a shot?
22:57Yes.
22:57I got some extra vodka over here.
23:03Woo!
23:03Ooh, stirring it up, baby.
23:08Oh, those shallots look amazing.
23:10How are you with your timing?
23:12Oh, I'm good.
23:13Yeah.
23:13Things are coming together.
23:15Okay.
23:16The adobo short rib is in there.
23:17The adobo short rib.
23:18I have a caramelized shallot here to go on this side as an additional item.
23:22Yes.
23:22And then I'm going to do just an herby gremolata to go on top of it with similar flavors, but
23:29drier to bring freshness and crispiness to the dish.
23:33I love that you seem like you're just in your zen.
23:36The mode is still there.
23:37The mode is still there.
23:38The yoga session is still in play.
23:39And we have enough crepes ready.
23:41Yes.
23:42Yeah.
23:42You look like you've got this underway.
23:45All right.
23:46Everything's really good.
23:47Keep it going, Robbie.
23:48You're on a roll.
23:48Of course.
23:49One down, two to go.
23:50Thank you so much, Jeannie.
23:5430 minutes left for your main courses.
23:56All right, cooks, let's go.
23:58Let's go.
23:58Let's go.
23:58Let's go.
23:59Let's go.
24:00Let's go.
24:01Let's go.
24:02Let's go.
24:03How are you doing?
24:04I'm doing good.
24:04Taking my steaks off.
24:06What are you doing next for your main dish?
24:08So next, I'm getting the sauce that's going to go with my filet together.
24:13So I'm going to use the pan drippings from when I sear them because it has a lot of great
24:17flavor.
24:18Yes.
24:18You're on a roll and you've got plenty of time.
24:20I'm feeling good.
24:22I was born in North Carolina and food was a big part of my life.
24:25We love eating and coming together.
24:27And we would go to lots of cookout style restaurants and my daughter would get the Carolina style
24:32hot dog or hamburger.
24:32And getting something Carolina style, you have chili sauce, the tanginess of the mustard,
24:38the brightness of the onions, and then the vinegary crunchiness of the coleslaw.
24:43And I really want to show that you can have something that's usually put on hot dogs and
24:46hamburger, but then put it on a filet and it still tastes great.
24:49So I'm hoping that they like the twist that I put on this recipe and that I'm really showing
24:53them my culinary point of view.
24:54You're in the zone.
24:55I am.
24:56Hopefully I can stay there.
24:57You will stay there.
24:58You're right.
24:59I will.
24:59Positive thinking.
25:0215 minutes left on the clock.
25:04Get your main dishes ready.
25:06It's okay, Mark Sievers.
25:07You've got this.
25:09Woo.
25:10It's entree time.
25:11Ooh, it's the magic that's going in the soup.
25:14It is.
25:15Usually what you do in a cioppino is that it all just like stews in the bra.
25:18I think that's nice.
25:20I want to like turn it up a layer.
25:22Yes.
25:22And so what I'm actually going to do is sear off the scallops that are going to go in and
25:27this cod to get some nice color down on it.
25:30I think it's awesome that you went unexpected with your appetizer dish.
25:35This is also something nobody has served.
25:37Yeah, we don't want to see too much of the same thing.
25:39You know what I mean?
25:39I want to keep it fun.
25:41I know I say it every time, but like, God, I love to cook and God, I love to eat.
25:46You know when I hear that voice go Mariah on us, it's a good guarantee.
25:50When I hit my whistle note.
25:50Yes.
25:52Five minutes to go in your second course cook, everyone.
25:56Oh, goodness gracious.
25:59Now I feel stressed.
26:00So at the five minute mark, I am able to open my pressure cooker and I have about five minutes
26:08to plate these short ribs.
26:09And this is an incredibly important dish because this is the last savory dish.
26:14It's the middle of the meal.
26:15So I originally wanted to get the short ribs in the broiler to crisp that up.
26:19So I grabbed the torch and I begin to torch the short ribs.
26:23So it gives that same effect, but super quick.
26:27And it is actually really gorgeous.
26:32I put the sauce down first.
26:33I put the filet to the side.
26:35I put the coleslaw and I'll be honest, I don't really like it.
26:39I think it might be too much coleslaw.
26:40I think the two items might be disjointed.
26:43And with this being Carolina style, you're supposed to eat everything together.
26:46I don't have a lot of time to really think about this any further, so I just have to plate
26:49it and get it to the judges.
26:52As time is going down, I get my plating ready.
26:56How could the judges not instantly feel like a big hug is waiting in their bowl?
27:01Okay.
27:02When I pull the cotta out of the broth, it is tender and like just cooked, which is exactly
27:09how I want it.
27:10Here we go.
27:11Five, four, three, two, one.
27:16Let's see those main dishes.
27:18Woo.
27:27Good luck, Robbie.
27:29Hey, Robbie.
27:30Hey, Robbie.
27:30You guys hungry still?
27:31Oh, yeah.
27:32Yes.
27:32So today for my entree, I have an adobo-inspired short rib with a soy glazed caramelized shallot
27:39and a black peppercorn grummelada on top.
27:43Of course.
27:43Enjoy.
27:43This smells amazing.
27:52I think it's a little bit cheating to do braised short ribs because they are so good and such
27:57a great cut, but he absolutely nailed the cook on it.
28:00Mine is perfectly cooked.
28:02It's holding together, but just barely, super unctuous.
28:05I like that he went with adobo.
28:06I was very happy to have this, to smell this, and then to try it.
28:10This tastes like something my grandmother would cook.
28:14You know, it's very warm and comforting.
28:17I loved it.
28:18I love that we're seeing his Filipino roots come through with the adobo in this dish, with
28:23the annatto in the first dish, right?
28:25I like that thread.
28:26And I'm going to pay homage to these humble little roasted shallots on the side because
28:31those were delicious.
28:33So really, kudos, Robbie.
28:35The cook is perfect, but I probably would have minced the parsley rather than those leaves,
28:40but it's just a beautiful dish that eats so well I actually want to finish it.
28:44Oh, absolutely.
28:45All right, Mark, give it to him.
28:49Oh, let's do it.
28:51Hello, everybody.
28:52Hi, Mark.
28:53Today, I've made a very slow simmer vodka sauce and then an herbed cannellini bean meatless
29:02meatball, chopped with a little truffle carpaccio, and I made homemade red onion and rosemary
29:08focaccia for all of the goodness in dipping.
29:11Enjoy.
29:11My pleasure.
29:13It's a pretty plate.
29:14It's rustic, but I like the sort of garnishes with the shaved parmesan.
29:19I love that he made bread.
29:20Homemade bread in the time that we're given isn't the easiest thing, and the focaccia looks
29:25really inviting, and it's going to be hopefully functional and delicious.
29:33Well, I definitely get homey vibes from this dish.
29:37I like the spice in the sauce, and I actually think the crust on the focaccia is excellent.
29:42I think as a former vegetarian, if these types of recipes were around back in the day when
29:49vegetarianism wasn't as popular, I probably would still be a vegetarian.
29:53I really did enjoy this slow braised vodka sauce.
29:56I thought it was really delicious, and this is his strongest dish so far for me.
30:01You're going to have meatballs puree that vodka sauce, make it really, really thin and just
30:06kind of elegant.
30:07I think that would have lined up with truffles for me, and then be like, okay, that's what
30:10I'm getting here.
30:11But this is just like kind of chunk on chunk.
30:13It just doesn't feel refined enough.
30:14It feels like a step back for me.
30:15I don't understand the truffles at all.
30:18I mean, I like the idea of it, but it didn't do anything for me.
30:21And I love truffles.
30:23Sometimes Mark is a bit of an oxymoron to me.
30:26I don't know if anybody else feels this way, but he gives this very clean, kind of preppy
30:30appearance, but he serves us rustic food every time.
30:33It's a little difficult for me to really nail his identity when he's cooking.
30:39I always feel like he's cooking someone else's food.
30:43For me, he does have a point of view and perspective that I've kind of seen throughout.
30:47I'm going to hold out one more go around for Mark and see what he can do.
30:54And she's off.
30:55Good luck, Antoinette.
30:57You got this.
31:00Hello.
31:00Hi.
31:01Hi.
31:06Antoinette, tell us what you made for us today.
31:08Sure.
31:08So I have a Carolina-style filet.
31:10It's a mustard-crested filet over a red wine chili sauce, crispy onions, and a coleslaw.
31:17Enjoy.
31:18Well, should we dig in and try it?
31:20Yeah.
31:22There are a lot of tasty elements on the plate.
31:25It's comforting, and I like the sauce and the steak, and then the coleslaw works for me.
31:31You say with some reservation.
31:33It's not the most obvious choice here, and it's a little unusual,
31:37but the brightness and the acidity of the coleslaw does kind of cut the richness of the sauce and steak.
31:43I did a final combo of everything on the plate, right, with the onion and the coleslaw, and as I was chewing it, it was delicious.
31:50It almost gave me, like, really good beef sandwich vibes.
31:53It's a great bite altogether, but if you're not eating it that way and combining them, the coleslaw seems a little bit maybe out of place.
32:03It's not my favorite dish from Antoinette, but for me it was, like, running to the edge of the cliff and then getting to the edge.
32:09And, you know, it's like it's almost there, but it just doesn't quite hit it for me.
32:16Beautiful.
32:16Gorgeous.
32:17Gorgeous.
32:20Good luck, Garrett.
32:23Hello.
32:25Hi.
32:25Hi.
32:27So today I have made for you a San Francisco cioppino.
32:32You have some cod, sea scallops, mussels, and shrimp that have been poached in the cioppino broth.
32:38Enjoy.
32:39Thank you so much.
32:41Of course Garrett made cioppino.
32:42He's from the Bay Area, so so representative of who he is.
32:45It's fun.
32:46It's exciting.
32:47I think this really embodies that.
32:52For me, the broth is really nice.
32:53I would totally go for a little more concentration and a little bit more seafood-y quality to it, but it's nice.
33:00The scallops were the only thing that was cooked really perfectly in my bowl.
33:03The shrimp were overcooked.
33:04I thought the cod was overcooked.
33:06So there's some kind of seafood misses.
33:08But overall, I'm really happy with this dish.
33:10I think the cod was really the furthest over in my bowl.
33:14It really kind of fell apart.
33:15For me, the broth was light.
33:17It was fennel-y.
33:17It was spicy, which I really liked.
33:19All in all, I think he did a really nice job.
33:21No matter what, small hits, small misses, Garrett brings Garrett consistently.
33:29And not, you know, not in a bad way.
33:31Like, I would finish this.
33:3460 minutes left.
33:36Get your third course ready, everyone.
33:40Hi, Mark.
33:42Hi, Jeannie.
33:43This smells like Charlie just left the chocolate factory here.
33:46Remind me what your dessert is.
33:48So I'm going to make a flourless chocolate cognac torte.
33:53What makes it hold when you're not using flour?
33:55So I'm going to put eggs in it.
33:56Okay.
33:56So it will kind of set that way.
33:59And then I'm going to drizzle it with some olive oil and some creme fraiche.
34:03Smell that.
34:04That's delicious.
34:06Yeah.
34:06So good.
34:07As my husband would say, honey, that does not suck.
34:11I really want to make sure I impress the judges with my flourless chocolate and cognac cloud cake.
34:20Huge things are at stake here.
34:22This is a job interview.
34:23You win a job.
34:25And for me, it's the next stepping stone for my career.
34:28This is not the next stepping stone to then go do something else.
34:34This is the stepping stone to call America's Test Kitchen my home and be really excited to come to work every day.
34:43And I just don't want it to end.
34:45My husband has sacrificed a lot.
34:47He has been the breadwinner for a decade.
34:51He knows that I can do this.
34:52I know I can do this.
34:54And I can do this with longevity.
34:57I can do this for another 20, 30 years.
35:00That's what I love about America's Test Kitchen is this is not a flash in the pan.
35:05And I just really hope I get to show the judges that there's so much more to me than wearing the same shirt that looks the same every day.
35:20So the idea to the crepe cake is for a guy that is incredibly special to me.
35:26I got this guy his favorite cake, which is a coconut vanilla cake, just before I left for the competition.
35:33It's an homage to him.
35:34I've been technically working on this crepe cake since the first hour.
35:38This is such a labor-intensive dessert.
35:40I have about 22 crepes.
35:42That means I have 22 layers of cream.
35:44And I've actually never made this before.
35:47And, like, what was I thinking?
35:49I feel like I've bit off a little bit more than I can chew.
35:53I have barely even iced a cake in my life.
35:5630 minutes left.
35:57Let's see those desserts, baby.
35:59This will be better.
36:03Hello.
36:04Hello, Jeannie.
36:05How are we doing here?
36:06We're great.
36:07We've moved on to dessert.
36:08Right now, I'm working on the cardamom custard that's going to go with the Szechuan peppercorn poached pears.
36:15So those are some cardamom seeds, vanilla bean, and a cinnamon stick.
36:19Oh, my God.
36:19This smells so good.
36:21It smells like the holidays.
36:22Right?
36:22It's just, like, a nice, fragrant.
36:24I think there are, like, some interesting flavors.
36:26Yes.
36:27This dessert is something that was inspired by this poached pear that I had at a restaurant called High Felicia in Oakland.
36:33We had, like, dreams about this poached pear.
36:35So I was like, what if I made a poached pear in my way?
36:38So I'm going for, like, really big, bold flavors that you can, like, really taste that just says cardamom with its full chest.
36:44It's like, cardamom.
36:46Cardamom.
36:47How are you doing on time?
36:48I think I'm doing pretty good on time.
36:50You know I love to, like, push things right to the edge.
36:52We love.
36:53We got it.
36:53Okay.
36:54Thanks, Jeannie.
36:56Okay.
36:57For my dessert, I'm making a sweet potato pie ice cream.
37:00I grew up eating sweet potato pie all the time.
37:02And we would go to this amazing ice cream place, and they would make a custard-style ice cream.
37:07Now, one thing that I do want to do is I want to incorporate pie crust pieces.
37:10So as you're eating it, you get the sweet potato creaminess, and you get the nice flaky pie crust pieces, too.
37:17I definitely think I'm taking a risk because, depending on my ratio of sugar to the rest of the batter, it could be too icy, or it could not be solid enough.
37:28So I'm just waiting for that to come out to see how it is.
37:31I then get started on my whipped cream.
37:34Ooh, ooh, shit, shit.
37:35I have to get this component on my dish.
37:38I really want to give the judges my best work.
37:40Sweet potato ice cream with whipped cream is quintessential, and I have to serve it that way.
37:45Five minutes to go with your last course!
37:49Well, that allegedly means that my pears are done.
37:53So let's see.
37:54As truly ridiculous and stressful as today has been, I've just had fun getting to cook my food for the judges.
38:02Everything is better with butter.
38:03Minutes before I serve my dessert, and it's, like, really hitting me that this could be the last thing that I serve in the test kitchen.
38:10And I hope that it's not.
38:12And, yeah, like, a little nervous that this could be the end.
38:15So now it's time to play.
38:20I grab my dishes out of the freezer.
38:23I grab my ice cream.
38:24Thank God it is set, and it doesn't just melt when I take it out.
38:27I'm just final drizzling a little bit of fresh, a little bit of olive oil.
38:36I'm feeling great.
38:37I've tasted the cake.
38:38It's delicious.
38:39I know that the dishes that I've presented to the judges prior have all been me.
38:45All the things that I would want to put in front of these four judges that are essentially deciding my fate at America's Test Kitchen.
38:53Five, four, three, two, one, and done!
38:59Finito!
39:00Congratulations!
39:00Congratulations!
39:09Okay, Robby, it is time to serve your dessert to the judges.
39:15Good luck, Robby!
39:22Hi, everyone.
39:31So for my final course, I did a coconut cream crepe cake.
39:35It's a coconut crepe with coconut cream in between.
39:38The birthday is a story from someone who means a lot to me.
39:43I spent a lot of time securing his favorite cake from a state that we don't live in, got it over to him, and I got it for him for his birthday.
39:52This is my homage to him, and please make a wish before you blow out your candle.
39:57I wish this cake is delicious.
40:00Wish granted.
40:02Great.
40:03Thank you, guys.
40:03Thank you, Robby.
40:04Well, this looks fabulous.
40:07It's so fun!
40:08I know.
40:09Should we make a wish first?
40:10Yes.
40:11Yeah, we don't want to blow it out.
40:11Do you want to blow it out together?
40:12Okay, all right.
40:13Okay.
40:13One, two, three.
40:14All right.
40:16I can't not smile at this presentation.
40:18Like, it's just, it's cute, it's adorable, it's too tall, like, it's funny proportions.
40:25This is something you would definitely get in, like, midtown.
40:29It's definitely giving me a New York vibe, and I love when he does that, and it smells really good.
40:33I'm excited to taste it.
40:34My guy, Robby, said he is not going out without a fight.
40:42Mm-hmm.
40:43Oh, my God.
40:44You were able to do it without knocking it over?
40:49That is some skill.
40:50All right, okay.
40:54I'm just thinking, how on earth did Robby have time to make 25 craps?
40:59I mean, this is a labor-intensive dessert that has so much flavor and a joyful presentation.
41:06I think it was really delicious, very ambitious, and I love the flavors of it.
41:11I think it's such a really, truly joyful dessert.
41:16Like, well done, Robby.
41:17Robby, in the last challenge that he won, he felt really vindicated in that, because
41:21he'd always been at that, like, B plus, A minus line, but today, like, he is bringing
41:25his A game.
41:26Yes.
41:28It's time to serve your dessert to the judges.
41:30I'm going to finish your mess.
41:32Have fun, Jeannie.
41:33Mm.
41:34Drink everything.
41:36Good luck, Mark.
41:37Thanks.
41:40Is everybody full?
41:42No, I don't know.
41:43Good.
41:43Thank you so much.
41:44My pleasure.
41:45Today, I have a warm, flourless chocolate and cognac cloud cake, and a little bit of olive
41:53oil, some creme fraiche, and ground pistachios.
41:57My pleasure.
41:58Enjoy.
41:59I love the olive oil.
42:00I mean, it seems kind of a bold choice to drizzle some olive oil on the plate, and I'm
42:04excited to dig in and see what this tastes like.
42:09I love these flavors together.
42:12For me, this tastes underbaked.
42:13I love the flavor combination, and I mean, even if it is kind of an undercooked brownie,
42:19I like it.
42:20I like these flavors together, the salt, the pistachio.
42:23It's a good cake.
42:24It's a good cake.
42:25It's a very grown-up dessert.
42:26Yes.
42:26I predict if you were to send this out to our viewers to survey, it would come back as,
42:32it needs to be sweeter.
42:32It needs to be sweeter.
42:33Certainly.
42:33Certainly.
42:34I think that's definitely true.
42:35Yeah.
42:36I think what's interesting is this is the first challenge where Mark hasn't had an opportunity
42:39to explain his food to us, and I wonder how much of that is key to just understanding
42:44his food as opposed to whatever's on the plate.
42:48That's what it is.
42:49I think that could be a big part of this.
42:51Yes.
42:52I'll take these.
42:53Perfect.
42:55Go, Antoinette!
42:56Go!
42:58Woo!
42:59Hello.
43:00Hi.
43:01Thank you so much.
43:04You're welcome.
43:05So we have a sweet potato pie ice cream with a maple whipped cream and candy walnuts.
43:10Enjoy.
43:13I love that Antoinette made ice cream.
43:16I'm excited to, you know, be a kid again.
43:19Okay.
43:27Is there pie crust in the ice cream?
43:30She is pie crust in the ice cream.
43:32Ice crust in the ice cream.
43:34I'm sorry.
43:34Don't Antoinette.
43:35Don't Antoinette get in here so we can stay in our line.
43:38It's a slapper.
43:40So good.
43:41I'm blown away by the mix-in, but I'm, like, ignoring the fact that the ice cream itself
43:45is a great texture.
43:47It's really rich.
43:47There's no harsh iciness to it.
43:49I've been, you know, ice cream obsessive for so long, and the science behind it is fascinating.
43:54You're controlling water so you don't have, you know, rough iciness.
43:57Yeah.
43:57Getting all of it right is really hard.
43:59This is that flex that Antoinette is notorious for.
44:05Just throw the spoon on the floor.
44:07Drop the mic.
44:07Spoon drop.
44:08Spoon drop.
44:08This is really good.
44:10It's delicious.
44:14Garrett, good luck.
44:16Good luck.
44:17Ooh.
44:19Hello.
44:20Hi.
44:22So in front of you have a Szechuan peppercorn poached pear with a cardamom custard sauce
44:28with burnt sugar almonds.
44:30It's finished with a Szechuan peppercorn simple syrup, and the pears were just lightly finished
44:36off and some brown butter at the end, because why not, you know?
44:41Thank you so much.
44:41Enjoy.
44:43It smells wonderful.
44:45I know.
44:45I'm intrigued.
44:46Like, there's an air of mystery around this dish for me.
44:48Yeah, there is.
44:49I think we should dig in and solve that mystery.
44:51Okay.
44:51Am I the only one who ate the Szechuan peppercorns?
44:57No, I did.
44:58Yeah, because it's still going.
44:59Yeah.
44:59Which I love the idea of them, but that's all I've got now, and, you know, it's later,
45:04and I've got a lot of Szechuan peppercorn going on.
45:08I can taste the peppercorns a lot more in the sauce, and I like it.
45:12It's just the cook on the pear for me.
45:14I need it poached, you know?
45:16I think a lot of times Garrett engages in what I call high-risk, high-reward cooking,
45:20where you go for something, and if you nail it, it's really cool.
45:26The flip side to that is it doesn't always work out.
45:29This one, too much risk.
45:31Yeah.
45:34Hello, judges.
45:36Hi, Jamie.
45:36Hi, Jamie.
45:37I hope you guys thoroughly enjoyed your meals from each of the cooks.
45:40Oh, yeah.
45:40We did.
45:41A lot of enjoyment.
45:42A lot of enjoyment.
45:42Were you impressed?
45:44Very.
45:44Yeah.
45:45Were you disappointed?
45:46Sometimes.
45:46Being back there in the kitchen, I can honestly say they worked their butts off to present
45:52their very best selves for you here today.
45:54They've accomplished a lot here.
45:55Yes.
45:56They brought in so much expertise and passion, and they've really grown during the course
46:01of the competition, and I'm impressed with all four of them.
46:03This is not a fun part of the competition now, where we have to say goodbye to people that
46:08have earned, you know, a real spot here.
46:10Absolutely.
46:11All right, judges, are you ready to make your decision?
46:15Yes.
46:15We are.
46:15We are.
46:16Okay.
46:17Let's go tell them.
46:26This is top four, baby.
46:28I need to win this challenge, or at least have done enough to get me to top three.
46:33And I feel excited, I feel nervous, and I feel hopeful.
46:38Love you, love you.
46:44I love you, too.
46:46Hello, everyone.
46:47Hi.
46:48I gotta start off by saying that y'all were not playing today, because today, y'all killed
46:54it.
46:55Yes.
46:55Judges, these cooks have been in this kitchen over a hot stove for over three hours.
47:01I'm sure that they are extremely curious to hear your thoughts.
47:06Why don't we start with Garrett?
47:08Garrett, your meal took us on a journey through Northern California, and your artichoke was
47:14picturesque.
47:15Your cioppino was light and inviting and full of some of our favorite ingredients.
47:21Your scallops were the star of the dish and were cooked perfectly.
47:25The shrimp and the cod were overcooked, but we enjoyed that dish overall.
47:29But the sauce and the pears were a bit of a miss for us.
47:32I wanted to taste something sweet with Szechuan or any of the other notes.
47:37Regardless, we appreciated all of it.
47:41Let's talk about Mark's dishes.
47:43Mark, we all love a good frico, and you put a really beautiful one on top of your salad.
47:49Unfortunately, underneath, you were a little heavy-handed with your warm vinaigrette, so
47:53we had wilted vegetables when we would have loved some more crunch.
47:56Okay.
47:57The meatballs, meatballs, were very you.
48:00It was creative and vegetarian.
48:03The sauce that they were sitting in was a little one-note and was a little bit more chunky
48:08than what we would like.
48:09That said, the focaccia was amazing, and we loved dunking it in the sauce.
48:13Cool.
48:14And then finally, your cake.
48:16It was elegant.
48:17It felt really refined.
48:18Loved the olive oil and creme fraiche.
48:21Felt like a very adult chocolate cake.
48:23The center was a little bit underdone, but overall, it was a really beautiful dessert.
48:28Okay.
48:29Let us move on to Robbie.
48:31Robbie, your prawns were beautiful.
48:34You gave us a messy dish that if we weren't judging a cooking competition, we would have been
48:39really happy to, like, get all up in.
48:42I did, actually.
48:44We loved your short ribs.
48:45They were delicious, but I have to say, the shallots on the dish were a standout.
48:50They had to take my dish out of my hands.
48:52You were heavy-handed with the parsley, no doubt, but we had a hard time finding anything
48:57else wrong with this dish.
49:00Your crepe cake was really fun, and it made us all smile.
49:04It was delicious in execution, and it was beautiful.
49:07Overall, it was a great dessert.
49:09Let's move on to Antoinette.
49:13Antoinette, your sweet potato pie ice cream was my favorite bite of the day.
49:19You gave us an ice cream we have never experienced before.
49:22Thank you so much.
49:23I just had to do that.
49:24I had to start with dessert.
49:25It was that good.
49:26Thank you so much.
49:28Your oysters were beautiful and delicious.
49:30You showed excellent technique with the breading and with the fry.
49:33There was a bit too much finishing salt, but overall, excellent dish.
49:38Your main dish was a bit of a departure for us.
49:41All four of our steaks were perfectly cooked.
49:43Okay.
49:44The coleslaw was not our favorite.
49:45Gotcha.
49:46At this point in the competition, let's keep it real.
49:49You're all winners, but one of you really knocked it out of the park.
49:54That person dazzled these judges with their three-course meal and really hit every note.
50:04The winner of today's challenge is...
50:09Robbie.
50:16Robbie, you did that.
50:22I cannot be more proud of myself, and the fact that I won the last challenge before the
50:30finale is just... I feel very over the moon.
50:33And on top of that, I win a food tour around the city of Boston with Dan Sousa.
50:38So I'm really excited to see what he has to show me, and I hope he is a drinker because
50:44not only we're eating, but we are drinking our way through Boston.
50:47Unfortunately, one of you will not be moving on to the finale with us, and your journey at
50:54America's Test Kitchen has come to an end.
50:57I am so nervous right now.
50:59It's going to come down to, like, truly splitting hairs to send someone home, and that split
51:05hair could be mine.
51:06For this challenge, the least successful meal is...
51:14Mark.
51:18It's okay.
51:24Congratulations.
51:25I hope you're really proud of everything you accomplished here, and wish you all the best
51:35things, which I know will be coming to you in the future.
51:37Thank you so much.
51:39Thanks, everybody.
51:40Bye.
51:41It was very surreal to hear my name called, to have to take off my apron.
51:47I really wanted to take it through all the way to the top.
51:52I realize now that my dream is coming to an end.
51:57It's heartbreaking.
51:59It is not what I thought was going to happen when I woke up this morning.
52:02I don't think this means that I'm a bad cook.
52:06I made it all the way to the top four.
52:08And one of the positive things about going home is I get to go snuggle with my husband,
52:15Ryan, and our little puppies, and I'm just really excited to see what's next.
52:23Everybody, inhale.
52:26Exhale for the rest of you.
52:29Congratulations!
52:32Come on!
52:33You made it!
52:34Your food today, all three of you, really impressed me.
52:40I can't wait to see what you do in the finale, and I can't wait for one of you to join our team.
52:47Whoa.
52:48Congratulations!
52:52Let's go.
52:54I'm in the finale.
52:55I cannot believe that I am here, and I'm psyched.
52:59Not only do I want this or deserve this, but I am the best person to have this.
53:06And so I am going to win America's Test Kitchen, and that's that.
53:09So let's go, girls.
53:11Let's go!
53:13Scan the QR code for recipes, cooking tips, and products featured in this episode and more.
53:18Next time on America's Test Kitchen, The Next Generation, it all comes down to this.
53:30It's the finale.
53:32Woo!
53:33We have one more final test.
53:36You will make two profound dishes that could be featured in your potential cookbook.
53:43That's very nice.
53:44I think that's a shock.
53:45You will then choose one to focus a live demo around.
53:50Hi.
53:51My name is Robbie Guevara.
53:53What's up, everyone?
53:54Antoinette here.
53:55The winner of America's Test Kitchen, The Next Generation, is...
54:00TINьяakoumãe.
54:06TINibile
54:10TINIAAKOUM pas
54:12TINIAAKOUM
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