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America's Test Kitchen The Next Generation (2022) Season 1 Episode 4 - Entertaining is for Everyone
#2022
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FunTranscript
00:00Previously on America's Test Kitchen, The Next Generation.
00:06Your challenge is to re-envision these bussy dishes that even the busiest cook can make.
00:12I have never made anything like this before, so I feel super nervous.
00:19I'm disappointed that I haven't gotten to the top because I've been showing really solid technique.
00:24Oh my god. The heat is on!
00:27I'm listening.
00:28Three, two, one, and done! Good job, everybody!
00:36I think it's fantastic.
00:38These are brilliant.
00:41There's a lot of fat sitting in the bottom.
00:43Whoa, I just got a big hit of salt.
00:47Just got like a big bite of pepper.
00:49The winner of today's test challenge is Mark.
00:52The least successful dish is Karina.
00:56I made it out by the skin of my teeth. I'm like, yeah, I just got to bring it.
01:03Hi, everyone, and welcome to America's Test Kitchen, The Next Generation.
01:17It is so good to see everybody's faces. You look poppin', guys.
01:22I'm really happy and really grateful that I survived to see another week, but I've got to bring it.
01:30Like, the competition is fierce. Things are heating up. There's no room for mistakes.
01:34This experience has been tough, hasn't it?
01:38Yes.
01:38I never said it would be easy, but I do think it definitely should be fun.
01:43Are you ready to party?
01:44Let's do it!
01:46Great, because today is all about my favorite, entertaining.
01:51Yes!
01:52When I was 23, I moved to Las Vegas, and I opened up my dream store, a luxury pet boutique and portrait studio.
01:59And as clients came in, I would cater all of their spreads.
02:03I had a tea cart, a champagne cart. Entertaining is in my blood.
02:06Please give a great welcome to America's Test Kitchen favorite, Elle Simone Scott, and TV personality, pastry chef, and cookbook author, Gazina Bullock-Prado.
02:18Oh, wow.
02:19Hi, ladies!
02:21Hi, everyone!
02:23I am so excited to see Elle and Gazina. I love Gazina. Her use of flavors is wonderful, and she's just quirky and fun and relatable.
02:32And Elle's been in America's Test Kitchen for forever and is an icon.
02:35These are people you want to impress.
02:37Hey, everyone! I'm so glad to be back, and I've been hearing such good things from Dan and Julia. I'm a little jealous.
02:47It is such an honor to be in America's Test Kitchen, and I'm so excited to be part of this experience.
02:53For this task challenge, it's all about one thing. Innovative, creative, delicious food boards.
03:01These days, food boards are colorful, Instagrammable, cookbook-worthy, entertaining go-tos that perfectly pair food and art, while giving everybody something to snack on.
03:13And that is why we are so grateful to have entertaining expert and author of the best-selling boards cookbook, Elle, with us today.
03:22The keys to entertaining with boards is knowing who your audience is.
03:26You have to make sure that everyone at your party is eating well and having a good time.
03:33For today's task challenge, you will have 60 minutes to create a luscious, show-stopping, delicious board.
03:42So we really need you to step outside the box here and get creative.
03:48The winner of the task challenge will earn an advantage later on in the test.
03:52Are you ready to hear what prize you'll be playing for today?
03:55The winner will receive an all-expenses-paid weekend trip to Hartford, Vermont, where they'll take an intimate class with none other than Gazina at her baking school, Sugar Glider Kitchen.
04:06This is an incredible prize to get because I am not the best baker, but I would like to get better.
04:16So this is definitely one that I would like to win.
04:19And as you know, every party needs invitations and a theme.
04:23And that's why I've come with party invites for each of you.
04:30Oh, thanks.
04:31Inside your invitation is your party theme that you must design and create your board around.
04:37Robbie, what do you got in there?
04:38It's a tailgate party.
04:40Oh, very nice.
04:42She does not tailgate a lot.
04:45I was going to say.
04:46Beer boys brats.
04:48You did it.
04:48That's your theme right there.
04:51Brooke-o.
04:52Brooke.
04:53Lights, camera, action.
04:54Movie night.
04:55Mark.
04:56Join us for a gender reveal party.
04:59Fossil.
05:00Game night.
05:01Game night makes me think of the family.
05:04I'm very competitive, especially at home, especially with my wife and kids.
05:07We're a very competitive family, and it's fun.
05:10Garrett.
05:10There's no place like home for the holidays.
05:14Antoinette.
05:15Ooh, black tie events.
05:17Fancy, fancy.
05:18Jessica.
05:19Kids birthday party.
05:22Christina.
05:23Join us for a bachelor and bachelorette party.
05:27Rashmi.
05:28Date night.
05:29Ooh, sexy and romantic.
05:31There we are.
05:32You can go sweet.
05:34You can go savory.
05:35But more than anything, you need to have at least two cooked items on your board.
05:39All right, everyone.
05:40Are we ready to get this party started?
05:44Let's do it.
05:45Ooh, my juicy lemon for these juicy boards.
05:49The fun starts now.
05:54Okay.
05:55For this challenge, we have to build a board in 60 minutes that represents our party theme.
06:00And it has to include two cooked items.
06:05I've made boards before, and I'm really excited about doing this one.
06:08It's going to be really fun.
06:09The challenge with a board is you want to get the big stuff done first so that you can get
06:14that on the board and then fill it in with all the little decorations and tchotchkes and
06:18things that they're going on.
06:19Oh, my God.
06:19So many ingredients.
06:21So I think the purpose of food for a gender reveal party is going to make sure that the
06:26lovely mom-to-be can actually eat what's on the board.
06:30And I have a couple ideas of what I want to make for my cooked portions of the board.
06:34But first, it's just about gathering things.
06:38I look insane.
06:41Oh, my goodness.
06:43How you feeling, Mark?
06:44I'm doing amazing, sweetie.
06:46Oh, boy.
06:52Look at this.
06:53Automatically, I think movie nights when I was a kid in my house, chickpea cookie dough and
06:58fun candy and ice cream and popcorn, chicken, and just snacks on snacks.
07:06But it's healthy.
07:06I have chickpeas in there.
07:08Uh, pretzels.
07:08Can I use just, like, go for it?
07:10That much?
07:11Mm-hmm.
07:12Ooh, this is so my challenge, Basil.
07:15What are we doing?
07:16It's game night.
07:16Yes.
07:17So what I want to do is do some things for the kids and do some things for mom and dad.
07:20I'm going to do sliders for the kids, jalapeno and red onion pickles for mom and dad.
07:24I'm nervous because I know I'm going to struggle with this challenge.
07:26I don't think 60 minutes is enough time.
07:29For me, personally, I'm not really good at taking a theme and translating it into food.
07:34I just don't have that mindset.
07:35I'm a pharmacist.
07:36We're very literal.
07:37So it's hard with that scientific brain to translate.
07:41That's usually my wife's department.
07:42I'm the cook.
07:43She'll say, cook me this, this, and this, and she'll put it on a board for me.
07:47Mark, ooh, you grabbed the bellinis.
07:50Caviar is my friend.
07:51Are we having caviar?
07:52We're not because moms-to-be can't have caviar.
07:55How thoughtful.
07:56Right?
07:57The gender reveal part, I'm going to put marshmallows piped inside with either a blue buttercream
08:04or a pink buttercream.
08:05Stop.
08:0645 minutes left, you guys.
08:08I'm excited about my theme, but now that I think about it, when I'm thinking bachelorette,
08:12bachelor party, I'm thinking like eight bags of chips and like a bunch of alcohol.
08:17And I decide, let's make something for the girls.
08:19It's a bachelorette party.
08:21I'm going to be wearing really tight dresses.
08:23I need some snacks, something light, maybe some fruit, because our dresses are going to
08:27be so tight.
08:28But then we also need something carby to soak up the alcohol, because come on.
08:32Christina, what is your cooked element?
08:34I'm going to play with the puff pastry today.
08:37Okay.
08:37Mortadella with pistachio pesto.
08:40Yes.
08:41And then maybe a caprice.
08:42Garrett, what are you doing?
08:44My theme is home for the holidays.
08:45Yeah.
08:46I'm doing Feast of the Seven Fishes.
08:48We're going to do our best to get seven fishes on a plate.
08:51Feast of the Seven Fishes, it's something that my family does every Christmas.
08:54We have like a giant sushi boat and like fried calamari.
08:58My uncle like does a paella that has like nine fishes in it alone.
09:02I also like love Christmas.
09:04So that was like immediately where my mind went.
09:07All right, Garrett.
09:08So, so far I see shrimp.
09:09I see crab, trout, salmon.
09:12Boneless sardines.
09:13I love a sardine toast.
09:15If I can get there, I would love.
09:16I do too.
09:17Mm-hmm.
09:18So I've got crab dip, shrimp cocktail, anchovy ricotta dip, bellinis and salmon, eggs on eggs,
09:23and crab salad deviled eggs.
09:25I only got six fishes out of seven.
09:27No one told Jesus.
09:29I assume he is the one who's keeping track.
09:31I'm excited.
09:32All right, good luck, sweetie.
09:34It's extremely difficult to make that many elements and to make it look nice and not rushed.
09:39But this is like really a chance to like take a risk and do something different.
09:44Okay.
09:48What are we doing here, Robbie?
09:50Hi.
09:50So I have tailgate.
09:52What do you imagine?
09:52It's outside.
09:54Uh-huh.
09:54There's a Jeep.
09:56There's some hats.
09:58What are they eating, though?
09:59What I would eat at a tailgate is this.
10:01My two cooked items, I'm going to do smash burgers because that feels very quintessential tailgate.
10:06And then I'm going to give everyone a wing.
10:08Okay.
10:09Yes.
10:13Antoinette, what are you doing?
10:15Fancy over there with the olives.
10:16Just stuffing them with some goat cheese.
10:19And then I got an idea for what I want to do.
10:22So black tie to me means super sophisticated, a classy event.
10:26I don't do black tie events.
10:27My events are more casual.
10:29But I like to cook kind of like high-end fancy food, even if my friends are just going to be over in pajamas.
10:35So I'm making Oyster's Rockefeller dip, some smoked salmon, the crab puffs, and champagne candy prosciutto.
10:44Rashmi, I want to be invited to your party.
10:46I love strawberries.
10:47It's going to be super sexy.
10:50Right?
10:50It's my date night.
10:52It's everything which I would want from a date.
10:54That's what I'm cooking.
10:56I'm excited for a date night themed challenge because cooking and love goes hand in hand.
11:02And I think I'm going to steal this date night short idea because being married for so long, we need to create something fun in our date nights.
11:09So let's go, baby.
11:10Time's money.
11:12My strategy is first for presentation.
11:14I need to make sure my presentation is on point.
11:16You know, date night is about stimulating your senses.
11:21So I'm going to have some seafood, which is after D.S. sick.
11:24So it's going to get your sexy juices flowing.
11:31All right.
11:32I think the popcorn has gotten out of control.
11:35I am thrilled to get kids' birthday party.
11:38I am the best aunt in the world.
11:40I've been to so many kids' birthday parties.
11:42I've done the food for them.
11:44This is my jam.
11:45Brown butter, vanilla bean cereal treats, birthday cake popcorn, and chicken fries.
11:52There's been a few challenges where I've scraped by.
11:55And you want to win the task challenge because it means that you're going to get an advantage.
12:00And those advantages are super important to advance to the next round.
12:04I definitely need any advantage that I can get.
12:08Ten minutes left, everybody.
12:10Get this party on.
12:11Let's go.
12:12I'm really going for a super streamlined look.
12:22I want the judges to really see that I'm great at presentation.
12:26And I just hope it tastes beautiful.
12:28I just need one more potato chip, please.
12:31That looks gorgeous.
12:33I'm making an ice cream, which is a huge risk because there is no ice cream machine.
12:46But when I was little, we had the ice cream version of an Easy Bake Oven.
12:50You put ice on the outside in this frozen bowl, and then you stir it.
12:53So I have ice surrounding this center bag of half and half cream, vanilla.
12:58But I'm shaking and shaking and shaking, and I don't have time.
13:02I really want to get it on my board.
13:04The pressure is on.
13:04I really want to impress Kazina and Elle.
13:07I'm just shaking this ice cream, praying that it freezes.
13:11Waiting until the last second.
13:13One minute left, everybody.
13:15Oh, no.
13:15Without this ice cream, my board won't be the showstopper that I really want.
13:21Cross your fingers.
13:2330 seconds left.
13:36Oh, no.
13:38My ice cream actually set.
13:41We have frozen ice cream in the Ziploc bag of miracles.
13:45Let's do it.
13:46Y'all are killing it.
13:48We're making cheese boards, and we're sweating.
13:51I'm, like, dripping.
13:52Oh, this ain't pretty.
13:54I feel like my kids would have done a better job on this plating.
13:56Here we go, cooks.
13:57Five, four, three, two, one.
14:02Yeah, made it.
14:03For your task challenge, you had 60 minutes to create a gorgeous board.
14:15Elle, Kazina, are you ready to taste these boards?
14:18I'm so ready.
14:19Yes.
14:19All right, Antoinette, we're ready for you.
14:22I'm going to come slowly.
14:23I'm glad that we're doing this challenge because now people are starting to entertain more, starting to have friends and family over to their houses.
14:30So it's good to show them how they can entertain, but in an easy way, and come out with something really amazing.
14:36My theme was black tie, so I have a simply sophisticated charcuterie board.
14:40I wanted to choose simple ingredients that wouldn't take too long to prepare.
14:43I have an Oyster's Rockefeller dip, some crab puffs, some candied champagne prosciutto, and then a whipped cream cheese champagne whipped cream.
14:53All I can think of is jazz hands.
14:55Fossy, fossy.
14:56That's why I like it.
14:57It's very sparse as well, which is elegant.
15:00Oyster Rockefeller, which I've never had one that I like, so I'm hoping that this is one today.
15:03This might be the one.
15:04So we're going to see.
15:05All right.
15:06Oh, gosh, I'm nervous.
15:11Oh.
15:12Okay.
15:12You can cook.
15:14Oh.
15:14You can cook.
15:16Everything was tasty in a totally different way and had a totally different texture.
15:19That makes me want to continue exploring the board.
15:22So hence more.
15:23More.
15:23I'm a dancer.
15:24Thank you so much, Antoinette.
15:26Yay.
15:26Garrett, please bring us your board.
15:29I've been waiting for a chance to go to Garrett's house.
15:33Come on over.
15:34Wow.
15:36My theme was home for the holidays, and I have created a board called There's Something Fishy About Judeo-Christian
15:42Pathology.
15:43My family, every Christmas, we celebrate by celebrating Feast of the Seven Fishes.
15:49This is my take on that.
15:51So this is a sambal crab dip, a shrimp cocktail, an anchovy, Meyer lemon, and caper ricotta.
15:56One thing that I would say is that the way that it's arranged, it feels a little scattered rather than composed.
16:03Okay.
16:06I'm not a huge shrimp person.
16:08They're usually cooked wrong.
16:09This has that lovely crackle to it.
16:12It's like everything is fresh about it.
16:14I really was intrigued with this ricotta dip, and it's innovative.
16:18It's a little salty, but I love the idea of a ricotta dip with fish in it.
16:23Like, there's something very right about that.
16:26Like, when you make this board again for your friends, keep that.
16:29Yes.
16:30And we have Jessica.
16:32Hi, Jessica.
16:33Hi.
16:34So I had a kid's birthday party, and I went with a birthday surprise snack board.
16:44So what we have here is a brown butter, vanilla bean, cereal treat with pretzels, a peanut butter cookie dough dip.
16:52Then we have some birthday cake popcorn and chicken fries.
16:56Well, this is very cute.
16:58Theme-wise, it is on the mark, and I love the way it looks.
17:04I think the ratio of your breading to chicken is perfect.
17:09This adult bar bite thing thing?
17:12Yeah.
17:13Yeah, I like this.
17:14Okay, good.
17:14A lot.
17:15You nailed the assignment.
17:17You brought your thoughtfulness and playfulness to the party.
17:21This is just absolutely delicious.
17:22Kids would love it, too.
17:25Yeah.
17:26Good job.
17:26Good job.
17:27Yes!
17:28Finally!
17:30Maybe we'll win something here.
17:31Christina, we're coming to your party.
17:35Hey, now!
17:36Hey, now!
17:36What?
17:38My theme was last night's single, bachelorette, bachelor party.
17:42Hey!
17:43Hey!
17:43Hey!
17:44So I have a mortadella and pistachio pesto pinwheel, and then a sort of play on a caprese puff pastry.
17:51I wanted to be a little cheeky, so that's why the licorice is tied in knots, like you're tying the knot.
17:56I did some things that I felt were kind of sexy, like exotic fruits, and then a crab salad and a little corn chip.
18:02I feel like you have several themes going on here.
18:06Any one of these would have been great, you know?
18:09That would have been amazing.
18:10I love puff pastry.
18:12This right here is a winner.
18:14That's yummy.
18:15If you don't stay in this lane right here, please and thank you.
18:18One thing that you have to be careful with when you are working with puff, in the future, you've got to bake that longer.
18:24You've got to allow that browning process to go all the way through.
18:28But, you're on the right track.
18:31Thank you so much.
18:32Okay, thank you.
18:34Now we have Mark.
18:36My theme was a gender reveal party, and the theme is Bebe's First Board.
18:45The two elements that I cooked are some beach shack sliders and artichoke tahini and bocaccini dip.
18:54Everything is basically safe for the mom-to-be to eat.
18:58So, these are the little gender reveals.
19:01Marshmallows stuffed with blue or pink buttercream.
19:04That is fire.
19:06Oh, we're having fraternal twins.
19:08Yes.
19:09That is so fun.
19:10That was very cute.
19:11A great ad.
19:12This is like a riff on lobster roll made with, like, hearts of palm.
19:17Yeah.
19:18That heart of palm is rarely used as a meat substitute, and it works.
19:22That was really well done.
19:23Now, your dip.
19:24It looks broken, and it tastes broken.
19:26All you're getting is the particulate.
19:29Look how much water is accumulating in the bottom there.
19:33Yeah.
19:33So, a binder would have done a world of difference.
19:36I'm not feeling super confident right now.
19:39I'm mentally taking notes on everything, because during critiques is when you learn.
19:45So, I need to regroup, re-strategize, rethink, and come out swinging.
19:50Thank you very much.
19:51My pleasure.
19:52All right.
19:52Basel, we are ready for your party.
19:55Okay.
19:56All right.
19:56So, I had game night, and I instantly thought of game night with my kids and my wife.
20:02The kids get the junk food.
20:03I made them some sliders, and sour gummies happen to be their favorite candy.
20:06For mom, it was more fruit, cheese, and she likes condiments.
20:09So, I made a hot honey.
20:11I personally am a huge apple and cheese fan, and on a board, it looks fantastic as long as
20:18it hasn't oxidized.
20:20What did you do to keep these from rounding?
20:22You know, that's a great thing that you pointed out that I did not do.
20:25I think I just got lucky.
20:26You got really lucky.
20:27But in the future...
20:28What would you do in the future?
20:29You have a big bowl of iced lemon water.
20:32Yes.
20:32And as you are slicing the apples, you put them straight in there.
20:36That lemon juice stops the oxidation in the browning, and it also gives a lovely tartness.
20:40So, you get the sweetness, tartness, and with the cheese, it is phenomenal.
20:43All right.
20:44Let's taste some things.
20:45Try one of these.
20:48It's a little sweet, a little salty.
20:49Those are yummy.
20:50A little herbal note.
20:51Mmm.
20:51I wish you had taken a little bit more of a risk on this board.
20:56One of the things about working here at America's Test Kitchen is that the recipes that we test,
21:01the recipes that we develop, we take it a step above, right?
21:05Absolutely.
21:05I mean, there's nothing here that I could say, you know, like I didn't like, but I really
21:09wanted to be wowed.
21:11Thank you, guys.
21:12All right.
21:13I want to take the judge's comments and criticism and just keep it in my brain and remember
21:18those things for the next cook so I can keep working towards the end goal.
21:22Ladies, next we have Brooke.
21:24So we have movie night and my board is called Lights, Camera, Snacktion.
21:29Oh, yes.
21:31So we have popcorn, chicken.
21:34The breading is potato chip and pretzel.
21:37This popcorn, Chex, marshmallows, candy-coated chocolates, and then an ice cream.
21:42So I attempted to do it with Ziploc bags.
21:47So I was shaking it for 10 minutes and got vanilla ice cream.
21:51I love that you took a huge risk here in making some ice cream from scratch, especially using
21:57a very innovative method, right?
22:00We really do like to be very forward with experimenting and testing and, you know, seeing what home cooks
22:07would actually want to make.
22:09It's colorful.
22:09It's fun.
22:10I'm very curious about this.
22:11Chicken breading.
22:14I like it.
22:18The ice cream is really good.
22:20It's really good.
22:21It even has, like, a little bit of salt to it.
22:23A little bit of salt, some vanilla.
22:25So good.
22:26Just have some vanilla ice cream.
22:26Clever and cute.
22:27It's wonderful that you have that perspective.
22:30All right.
22:30Thank you, Brooke.
22:31Thank you so much.
22:33Rashmi, we are ready for you.
22:35So my theme is date night and it's a more day on a plate.
22:38So we have crab cakes with the chipotle aioli.
22:42We have roasted strawberries with thyme and star anise over ricotta.
22:46Sauted mushrooms with balsamic vinegar bruschetta.
22:50And, of course, a girl always has to have her sparkling.
22:52So we have some sparkling wine with raspberries.
22:54I kind of was off kilter, if it's date night, that there are only three of them.
22:58I just know if it was my date night, why isn't there two for me, there are two for you.
23:05Let's taste this.
23:06All right, let's taste this.
23:06I'm going to try this strawberry ricotta.
23:10Roasted strawberries with star anise, thyme, and some spices.
23:14Because I like that.
23:17That was fantastic.
23:19It's the facials for me.
23:21How can you look hot going?
23:22Yes, I understand.
23:24Versus?
23:26It depends on your guy.
23:28Yeah.
23:28So true.
23:30This was a lot of fun.
23:32Yeah.
23:32Thank you, chefs.
23:33Thank you, Rashmi.
23:34Okay, you ready to root on the teams with Robbie?
23:38Robbie, go.
23:39My theme is tailgate, and today we're calling this play balls.
23:44Today I made for you things that I would assume you'd find in a tailgate, but with like a twist
23:49that was inspired by the things that I like.
23:51Right over here, you have a hot honey butter chicken wing and a sizzled scallion ranch dip.
23:57For the burger, I did a smash burger with comte cheese on the top.
24:00And then for the chip, I roasted like a bag of potato chips with some rosemary garlic and a little bit of salt.
24:06It reads tailgate, or just put in my belly.
24:10Right.
24:10One thing, it looks like it took a little bit of a header.
24:13Soccer.
24:14Thanks.
24:15The way you arranged the smash burgers, it looks like it did, like somebody headbutted a little.
24:22Something went amiss.
24:27The sauce really makes that burger.
24:29You need that sauce on it.
24:30Mine's a little undercooked.
24:32That dip is bananas, yo.
24:37One thing that I would say, it is missing a little seasoning.
24:39Got it.
24:40Unless you're eating a potato chip.
24:42Got it.
24:42But I love your first tailgate, and I know your second and third.
24:47You'll knock it out the park.
24:48Yeah.
24:49You like what I did there?
24:50Yes.
24:50Yes.
24:51Yeah.
24:51Thank you so much, Robbie.
24:53Good job.
24:57Everyone, please join us.
24:58Today, you were each asked to create a show-stopping board working with your assigned party theme.
25:06I can tell that this group of home cooks have obviously thrown a party or five.
25:12We strive to provide our viewers with skills that can be seen through their food, and we really think that one person showed us just that today.
25:20Not only did this home cook create a stylish design, but their food was impeccable.
25:26They stayed true to their theme and their personal perspective.
25:31The winner of today's task challenge is...
25:41The winner of today's task challenge is...
25:47Jessica.
25:50I am so excited to win this challenge.
25:55I was in the bottom two for the last two weeks.
25:58My confidence was not where it should be, so I'm feeling really, really good.
26:03But I'm like, all right, get your head back in the game because we still got another cook today.
26:07We've got a test challenge coming up, and I get an advantage.
26:12All right, so who is ready to keep this party going?
26:15Let's do it.
26:16There is so much more fun to be had today, and nothing says we love a party like festive and creative appetizer dishes.
26:26Jessica, as the winner of the task challenge, it is your party, girl.
26:30At any point in this 45-minute challenge, you may request five minutes of uninterrupted help from the queen, Elle.
26:40Whoa.
26:41Whoa.
26:42Wow.
26:43That's amazing.
26:44I agree.
26:45Okay.
26:46Let's do this call for help, and your fairy food mother will appear.
26:49Oh, what a gift.
26:51Jessica has a great advantage.
26:53You know, Elle is going to taste her food and give her pointers on exactly how to proceed before serving her dish to the judges.
27:00It's a great advantage to have, and Elle is such a pleasure.
27:03For today's test challenge, you will have 45 minutes to present two appetizer dishes.
27:10Those two appetizers should represent the culinary tapestry of the part of the country you call home.
27:18We celebrate cultures all across the country in food, and we want to know all about yours.
27:23In this challenge, we want you to bring your corner of America to life.
27:28Take us there one bite at a time.
27:31But as always, how you present your food counts as well.
27:36At the end of the 45 minutes, Elle and Gazina will once again taste and judge your dishes.
27:41Not only will it guarantee your spot in this competition, but the winner gets an all-expense-paid trip to Hartford, Vermont,
27:49and a one-on-one baking class with Gazina at her school sugar glider kitchen.
27:55Are you ready to fight till the bitter end?
27:59Let's go, Cokes.
28:02I think this challenge is going to be difficult because we have to make two separate dishes in 45 minutes.
28:08Wait, Mark, I had my hands on those.
28:10We're going to do a little bit of this.
28:12I got every spice known to man.
28:14For my two appetizers, I am making a South Asian-inspired duo of shrimp.
28:18The spices I'm using remind me of my mom's cooking.
28:21She made all kinds of food from Pakistan, and I grew up eating all kinds of exotic spices that you just don't see.
28:26And so as I've gotten older, I've learned to appreciate that food a lot more.
28:30So I figured that's the direction I'm going to go.
28:32I could use like a whole second kitchen to do this.
28:34What are you making, Christina?
28:35I am doing shrimp two ways.
28:38Christina, it turns out she's also doing a duo of shrimp.
28:41I feel I have a great concept, but going head-to-head with shrimp could go either way.
28:45I mean, when the judges have more of the same components to compare, they will inherently compare them.
28:51I am also doing a duo of shrimp.
28:53Okay.
28:54So we're dueling with dueling shrimp?
28:56Yeah.
28:57Oh, God.
28:58In the task challenge, they definitely told me to pick a lane and make sure it's cohesive.
29:02So I'm thinking with my appetizers, they're both shrimp.
29:05They also are Asian-inspired and complimentary.
29:08So I'm feeling pretty good that I was able to implement their feedback.
29:14All right.
29:15Remember, we don't have an hour, y'all.
29:1639 minutes left.
29:17Rick, what are you making?
29:18I am working on my lamb meatballs.
29:21My family lives on a Moshav, which is a farming community outside of Tel Aviv.
29:25Growing up, I would spend summers there, and they would grow fresh Mediterranean food.
29:29So I am making a beet hummus and lamb meatballs with a parsley mint and golden raisin pesto.
29:36Anyone have butter they're not using?
29:37Butter?
29:38I don't have any butter.
29:39Sorry, babe.
29:40I'm going 100 miles a minute.
29:42My chickpeas are being rinsed.
29:44My beets are boiling.
29:45My fryer's going for my pita chips and eggplant.
29:47And then I'm like, oh, I have an entire lamb mixture to make.
29:50Oh, my God.
29:53She is getting a workout in today.
29:56She's whipping it good.
29:57For my two appetizers, I am making a jumbo lump crab salad with the perfect aioli that sits on top of a buttery rich cracker,
30:05and a crispy smashed potato with creme fraiche and caviar.
30:08I'm, like, so tired.
30:09This represents my home region because it's elevated, and it also has a juxtaposition of highbrow and lowbrow,
30:15which I think New York City is all about.
30:17Antoinette, what are you doing?
30:18Yeah, I'm getting my onions in here.
30:20I want to caramelize these up before I add my bacon and then my other ingredients.
30:26Ooh, bourbon.
30:27Tell me what you're making.
30:28Yeah, so I live in Kentucky, so I have to do something with bourbon.
30:31So I'm going to do a bourbon bacon jam.
30:33I love bourbon, yes.
30:34Yes, over toast.
30:35And then it's a lot of great produce in Kentucky, and I'm so fortunate to be able to buy from black farmers.
30:40Yeah.
30:41So I really want to highlight just something basic, good produce.
30:44So I'm going to do a Caesar salad.
30:48Oh, my hand is cramped.
30:54Hi.
30:55Hi.
30:56How are you doing, Jessica?
30:57I'm good.
30:58We're twinning.
30:59I love it.
31:00And you have Elle's help, which is everything.
31:01It is everything.
31:02So what are your appetizer dishes?
31:03So I'm doing a carrot ginger soup with, like, a little bit of Caribbean flair to it.
31:08Yes.
31:09And then an appetizer.
31:10It's a cold, like, smoked salmon dip.
31:13Okay.
31:14So Elle's probably going to come in for you at the 20-minute mark?
31:17Um, first I'm just trying to get stuff in a pot and make sure that I can actually, like, cook some food during this time.
31:22Yeah.
31:23So, yeah, this is, like, the most important part, so I'm going to get that in there.
31:25And then I'm going to have to start working on the plating of my spread dip pretty early, because it's going to take me a minute.
31:31So I think I'm going to, like, call her in around there.
31:34Anything you want Elle to do, she's there for you, okay?
31:36Amazing.
31:37Amazing.
31:39You and the spices, I'm always crazy about, Rashi.
31:41I know.
31:42So tell me what you're making.
31:43So I'm making papi chaat, which is, like, the ultimate street food.
31:46Of course.
31:47It's like party in your mouth.
31:48This is totally a challenge up your alley.
31:49Yes.
31:50Tell me how to say it one more time.
31:51Papi.
31:52Papi.
31:53Papi is the bread I'm making, which is, like, the most difficult part.
31:56Okay.
31:57And then chaat.
31:58Chaat.
31:59Papi chaat.
32:00Yeah.
32:01Papi.
32:02Oh, I know this bread.
32:03It's the staple of a lot of Indian dining I've seen.
32:05You know what?
32:06The thing is, it's balance in life.
32:07Yeah.
32:08It's sweet and spicy.
32:09It's salty.
32:10It's tangy.
32:11Yes.
32:12You won that.
32:13Yes.
32:16Hi, Garrett.
32:17Hello, Jeannie.
32:18Garrett, I don't think I've ever actually heard yet where you're from.
32:21I live in San Francisco, California, and that has been my home for the last three years.
32:25The Ye area is where I'm from.
32:27I mean, hella great.
32:28Hella great food.
32:29Hella awesome.
32:30I'm from Hollywood, Florida, and I currently live in San Francisco, California.
32:33I think I've definitely, like, come into my own a lot in San Francisco.
32:37I didn't think that I would ever find a place like that.
32:40I think this is, like, the most me I've ever been.
32:43So what are we melting in your pot today?
32:44In San Francisco, there's a pretty strong Mexican influence.
32:47There is a place called Lolo and the Mission that does, like, the best avocado fried tacos I've ever had.
32:53The first one I've ever had.
32:54Avocado tacos is literally a dish that I've eaten in San Francisco that I think captures the spirit of the mission and the bright flavors there.
33:01And the other dish really pulls from all of the delicious dim sum places in Chinatown.
33:07It's a seared scallion and mushroom pancake.
33:10And also, hot tip, whenever you're breading and frying, season the egg, season the breading, because all of it's another chance to season.
33:17Cooks, I am ready to travel.
33:1920 minutes left on these dishes.
33:21Take me out of here.
33:22I'm plating my first dish in case anybody cares.
33:25Thanks for rubbing it in, buddy.
33:27Oh, my gosh, you're already plating.
33:28Mark.
33:29But I haven't really started my second dish yet.
33:30But this is gorgeous.
33:31So I made green apple guacamole.
33:34So I love guacamole, and New England is known for apples.
33:38I have tested this recipe on thousands of people.
33:41Do you have enough time for your second dish?
33:42I do.
33:43I am impressed with your timing right now.
33:45Well, let's see.
33:46Let's see if it comes through.
33:48I need to make sure that I really step it up because I missed the mark a little bit on the last one.
33:54So I think I need to play it safe, and then I feel like I can nail this one.
33:59All right, I'm going to leave you alone.
34:00Sounds good.
34:02This kitchen smells sensational.
34:04Chefs, you have 15 minutes left.
34:06I'm so excited.
34:09Oh, just lost an earring.
34:12Don't worry about that later.
34:14Ooh, Basel.
34:16This is beautiful.
34:18Look at the color of those shrimps.
34:20When I heard entertaining, I immediately thought shrimp cocktail.
34:23But shrimp cocktail is something everybody does, and it's boring.
34:27In California, we have a lot of seafood.
34:29So I wanted to put a South Asian twist on shrimp cocktail.
34:32As one should.
34:33And I'm doing two preparations.
34:35I'm doing one hot and one cold.
34:37Okay.
34:38Going for like a yin and yang.
34:39Yes.
34:40You know, a traditional poached shrimp, they just put it in water with salt.
34:43I kind of went for South Asian flavors.
34:45Garlic, ginger, lemon, lime, onion, bay leaves, you know?
34:49The judges told me in the last round I played it safe.
34:52So I want to try something new that I haven't done before.
34:54I'm taking a risk because Pakistani flavors can sometimes be a little overbearing.
34:59I don't know how much spice they can tolerate.
35:01But at this point, I just have to go for it.
35:04Thank you, Jeannie.
35:05I'm looking at the clock, and I'm like, oh, my God.
35:08I still have not used my advantage.
35:10All right.
35:11I think I'm going to call in for Elle right now.
35:13Elle, where you at, girl?
35:17You rang?
35:18I rang.
35:19Hi.
35:20Okay.
35:21Hi.
35:22Okay.
35:23I have some soup.
35:24I just want you to taste the flavor, and then I'm going to grab something out of the fridge
35:28that I also want you to taste.
35:29Okay.
35:30All right.
35:31This advantage, I decided to hold off a little bit to use it because I am definitely,
35:35you know, intimidated by Elle.
35:37I'm an America's Test Kitchen super fan.
35:39What am I supposed to do?
35:41Tell her my idea, and then she's going to be like, that's trash, and then you have to come
35:44up with something else?
35:45At least I can, like, give her something to taste and be like, I know it's going to be
35:50delicious.
35:51Then I can focus on how I'm feeling about it and my presentation because I'm confident
35:55about what I'm putting on the plate.
35:57What is it for?
35:58What is it going to go with?
35:59It's going to go have a little bit of coconut milk in it, and then some toasted almonds
36:02and a little bit of chive on top.
36:04It tastes amazing.
36:05I got one other thing that I want you to taste.
36:08My family, like, we love breakfast and brunch.
36:10I also used to go to Jewish day camp when I was little, so I love lox and bagels.
36:14Me too.
36:15Me too.
36:16So this is going to go in the little cucumber cups.
36:18The salmon spread is something that just, like, reminds me of a party at home.
36:23This is something that I've made before.
36:25I've never quite presented it like this.
36:27And then I have some bagel chips and, like, you know, capers and stuff like that.
36:31Very fresh.
36:32That tastes delicious.
36:33Okay.
36:34Does it need anything?
36:35I like it.
36:36No.
36:37All right.
36:38Is that all you need?
36:39That's it.
36:40It was my pleasure.
36:41Let me know if you need anything.
36:42You're awesome.
36:43I love you.
36:44All right.
36:45That advantage really was not working for me.
36:46Honestly, it was stressing me out, and I'm not really sure if that could be classified
36:50as an advantage at all in this kind of challenge.
36:53Okay.
36:54I could do this.
36:55I could do this.
36:56I could do this.
36:57I could do this.
36:58How's everybody feeling with their plating skills?
37:00Sitting next to you?
37:01I feel inadequate.
37:02No.
37:03Stop it.
37:04That cannot be.
37:07One minute left.
37:12Let's go.
37:13One minute left, y'all.
37:14I feel it.
37:15Let's go.
37:16Holy.
37:1745 minutes is a really quick challenge.
37:19Oh, my God.
37:21I'm rushing to get everything on the plate.
37:24If I don't get these built the way I want them to, the judges aren't going to understand
37:28why I made white bean and herb crostinis to represent Massachusetts.
37:33Oh, no.
37:34Five.
37:35Yeah.
37:36Four.
37:37Three.
37:38Two.
37:39One.
37:40All right.
37:41Good.
37:42Good job.
37:43No more touching.
37:44Mark, no more touching.
37:46Oh.
37:47Whoo.
37:51Woo.
37:57El Gezinna.
37:58As you know, the cooks were asked to create two appetizers that remind us of their hometown.
38:04And tell us a story about who they are.
38:07And I cannot wait to see what you guys made.
38:10Rashmi, please bring us your dishes.
38:13So I made papri chaat and a savory fruit salad
38:16from Delhi, India, where I grew up.
38:18It reminds you of the texture of India.
38:20It reminds you of the colors of India.
38:22So it's sweet and spicy.
38:23It's savory and tangy.
38:25I'm not a huge fan of the savory fruit salad.
38:27I feel like it's heavy on the spice.
38:29I would have liked some maceration of the fruit
38:31and have that spice added into the macerated juices
38:35and then on the salad instead of straight onto the fruit.
38:37So that was not a favorite for me,
38:39but this chaat, it was delicious.
38:42I love the layers of textures, the bread, the chickpea,
38:45the yogurt.
38:47I would buy this in a restaurant for sure
38:48if it were on the menu.
38:49The chaat is just such a lovely and such a comforting dish.
38:54Thank you, chef.
38:55I've never tasted anything like this.
38:56And the zing of that fruit salad, like when I hear fruit salad,
39:00I'm thinking the cup, the beige peaches.
39:03This is so good.
39:05Thank you for this experience.
39:06It was very delicious.
39:08Robbie, please bring us your appetizers.
39:12What do we have here?
39:13You have a jumbo lump crab salad with a fresh aioli
39:16and then the lunch holly fried smashed potato
39:19with creme fraiche and caviar.
39:21When I think about myself as a chef,
39:23I think a lot about my college years growing up in New York.
39:25I worked in luxury retail on Madison Avenue
39:28making $0, I would take myself out to an appetizer
39:32because that's all really, like, on my salary I could afford.
39:36I love the components of this.
39:37It's simple, but it's New York high-low.
39:40It says your story.
39:41Robbie is folding luxury sweaters by day
39:44and then nibbling on those crackers and feeding with a friend.
39:47I see it.
39:48Thank you, Robbie.
39:49Of course. Thank you.
39:50I feel really good about it, and I think I really represented
39:53where I'm from and who I am in a very delicious way.
39:56Jessica, we're ready for your appetizers.
40:00I have for you today my version of, like,
40:02a Caribbean carrot ginger soup and then my smoked salmon spread.
40:07I am from Chicago, but I split most of my adult life
40:12between Chicago and the Dominican Republic,
40:14so I've lived there for a long time.
40:16You actually had five minutes to tap onto Elle's expertise.
40:21How did you use it?
40:22I actually had her taste my soup
40:24and taste the filling that's in there.
40:26That's all?
40:27Did she do anything else besides taste?
40:29I mean, we chatted a little bit, but honestly,
40:31I just wanted you to stand next to me the whole time.
40:33I'll take all the advice I can get.
40:35How much time do you think you took with Elle
40:37out of the five minutes?
40:38The whole 45 minutes is a blur.
40:40I'm trying to recall one.
40:41You actually used only two.
40:43I only used two minutes.
40:44Yes.
40:45When you're working here, it is vital when you are going
40:49into something that's new, maybe uncharted.
40:52You really need to start from the beginning of asking
40:54about the direction in which it should go.
40:57Yeah, absolutely.
41:00Soup's still good.
41:01The cucumber bite was lovely.
41:04And it really, your story read.
41:06I didn't have a ton of feedback for the food.
41:08I thought the food was on point.
41:09Food has been on point all day.
41:11Thank you, Jessica.
41:13The judges really liked my dishes,
41:15but they pointed out that I only used Elle
41:18for what, like two minutes, but I'm feeling pretty confident
41:22that I'm not going to go home today.
41:24Antoinette.
41:25So today for you, I have maple, bourbon, bacon, jam,
41:29and grilled romaine Caesar salad.
41:31I live in Kentucky, so I had to include bourbon somewhere
41:34in my dish.
41:35Think Kentucky Derby, and you're ready to watch the games,
41:39have a little mint julep, and really eat
41:41but be cute at the same time.
41:43You know what, Antoinette?
41:44Yes?
41:45You always give us really good flavors.
41:47This salad is really, really good.
41:49All the flavors went very well together.
41:51Thank you for that feedback.
41:52I loved your visual to set us up,
41:53like where we would be having something like this,
41:55but look what happens when I...
41:59A little too toasty?
42:01Yeah, it's giving crumbs on your Derby dress, I guess.
42:04Exactly.
42:04If it's dainty, make it small, make it round,
42:07make it one-biteable.
42:08Gotcha.
42:09But your flavors are just so excellent.
42:12Thank you so much.
42:13Yeah.
42:14Thank you, ladies.
42:15OK, Kristina.
42:16Hi.
42:17Hi.
42:18Oh.
42:19I am from sunny Southern California,
42:22and I grew up in a really big Asian community.
42:24So I made for you a citrus shrimp salad bite
42:29and mom's party shrimp with some goju john mayo.
42:34The fried shrimp is unbelievably tasty.
42:37It's bang on.
42:38This is the appetizer winner.
42:40I love the goy.
42:42I would have liked to see more technique as it relates to the poached shrimp, grilling it with the nutmeg sauce to really make those flavors pop.
42:51And I wish you had explored that.
42:52So thank you very much.
42:53Thank you very much.
42:55Thank you so much.
42:55Yeah.
42:57Mark, we're ready for your appetizers.
42:59Hi.
43:00Today, I made for you a green apple guacamole and a whipped, herbed feta crostini with charred tomatoes and white bean.
43:09I'm from Massachusetts.
43:10Green apples were always in pies.
43:13They were just always in Nan's kitchen.
43:15The crostini is a combination of my two aunts.
43:18My godmother makes the most amazing stuffed shells.
43:21My whipped ricotta filling is inspired by her.
43:25And my other aunt had a small garden.
43:27She had a huge hand in raising me as well.
43:30First, let me say, I have to be honest, nothing here for me reads Massachusetts.
43:36I would have given you the whole hour back to just make me something different altogether.
43:41Oh, wow.
43:42Okay.
43:42I would really like to see you go within, bring out more creative ideas, and really let us know who you are.
43:50Okay.
43:50I get what you're saying about the guacamole.
43:52I really love the apple in it.
43:54The crostini, I felt it needed more seasoning.
43:58The judges are looking for something different than what I've presented.
44:02They're not buying the story that I'm selling them.
44:05Yeah, I'm pretty nervous that this could send me home.
44:08Brooke, we're ready for your appetizers.
44:10Hey.
44:11So I made a beet hummus with homemade pita and eggplant chips and lamb meatballs over labneh with a mint, parsley, golden raisin pesto.
44:22This presentation is absolutely photo-worthy.
44:26So my entire extended family lives in Israel, on a moshav, which is a farming community.
44:32And the main things they grow are eggplants, beets, alliums, fresh herbs.
44:37I really feel that you allowed us to eat your story.
44:41Beautiful combination that really brought us to your home.
44:44This is so nostalgic to me.
44:45It was really special to make these.
44:46So thank you.
44:48Basel, we're ready for your dishes.
44:50Today I made a South Asian-inspired duo of shrimp by way of Southern California and Pakistan.
44:56I wanted to apply Pakistani flavors to shrimp cocktail.
44:59So I made a really bright mint chutney to go with the shrimp that I poached in garlic, ginger, onion, and citrus water.
45:06And the other shrimp.
45:07Instead of putting the spice in the sauce, I made a refreshing sauce out of labneh.
45:11To me, this is my childhood.
45:12I was born in the States, but I grew up with this food.
45:14I would have liked to see more adventurous cooking methods.
45:19I would have enjoyed these shrimp on a skewer, on a grill pan, being brushed with this sauce the whole time we were cooking it.
45:25Again, I went shrimp cocktail.
45:27I get it.
45:27So that's why, yeah.
45:28Yes, but I didn't get the flavors that you announced in your poaching liquid.
45:32Where are those amazing spices you were just talking about?
45:35Speaking to this being finger food, you could have had a slightly bigger piece of cucumber and just built it on there so that it was a bite.
45:41But I needed it to be a little spicier, a little more seasoning.
45:47You're welcome.
45:47Thank you, guys.
45:49I think I executed the requirements of the challenge.
45:51We were asked to make two appetizers that represent who we are.
45:55I took a Western dish and I made it with South Asian flavor.
45:59That's who I am.
46:00Garrett, please bring us your appetizers.
46:02I am taking you right to the Bay Area.
46:05I have lived in San Francisco, California for the past three years.
46:08And so I made you a fried avocado taco and a charred scallion and mushroom pancake.
46:14These are a couple dishes that I love to eat when I go out.
46:17And so really part of the inspiration for this was when you go out to eat, when you're a home cook, you can bring those flavors back with you, make them from your favorite places.
46:25The taco is fresh.
46:27I love the fried avocado.
46:28It's still soft like an avocado.
46:29That's really sweet.
46:30I think this is just a clean, fresh meal.
46:32And I like it.
46:33I love the scallion pancake.
46:35The sauce was really nice.
46:36I think it is a matter of presentation for that dish.
46:40Yes.
46:40Thank you, Garrett.
46:41Thank you so much.
46:43Such good finger foods.
46:45Everyone, will you give the ladies a few minutes to figure this one out?
46:54Gazina, Elle, what did you think?
46:56I think some contestants showed real heart and gave us real stories on a plate.
47:02Others disappointed.
47:04Two in particular.
47:05Who really stood out to you?
47:06Antoinette stood out today.
47:07Antoinette, I mean, that bacon jam.
47:09It was my jam and my jelly.
47:11It was so good.
47:13Brooke, her plates, they were the prettiest plates of the day.
47:17And lucky girl, they were some of the most delicious plates of the day.
47:20And her story was on her plate.
47:23Well, what were some dishes on the bottom for you?
47:26Mark and Basil disappointed both of us in both the food and in their storytelling.
47:33We have one person, Mark, who's not being innovative and creative enough in his recipes.
47:38And whose two appetizers were just boring.
47:41And then we have another person, Basil, whose food story and flavors aren't translating on the plate.
47:47And who isn't taking any risk and is playing it too safe.
47:51And I think that sometimes when people are confronted with showing who they really are, they get a little stumped.
47:57In today's test challenge, we wanted to see how well you guys could stay on theme with your appetizer dishes.
48:13And I am proud of you guys because you really stepped up to this challenge in a very real way.
48:17There was one person, however, whose food really took us on a journey and really showed us who they were.
48:25The winner of today's test challenge is...
48:33Brooke.
48:39That just means a lot.
48:41Bubby is a Holocaust survivor.
48:42She came to America and always had to hide her Judaism and to just share a cuisine that is my family means so much.
48:51And I know they're really proud.
48:54Don't you make me cry, girl.
48:56Don't you ruin this mascara, okay?
48:59Brooke, you have won an all-expenses-paid weekend trip to Hartford, Vermont,
49:04where you will be attending an intimate baking class with me at my baking school sugar glider kitchen.
49:10And I cannot wait.
49:12Oh, my gosh, thank you.
49:13To have you come play in my bakery with me.
49:16Thank you so much.
49:21We really partied hard today, you guys, and you really challenged yourselves.
49:27Unfortunately for one of you, your time at America's Test Kitchen has come to an end.
49:32There were two of you who missed the mark for us in this challenge.
49:39Mark?
49:39I'm disappointed in your lack of ingenuity and imagination.
49:43You didn't leave your comfort zone.
49:45I feel like you played it safe.
49:47Okay.
49:47Basel, the shrimp, you did two of the same protein, and we wanted to see at least one of them cooked with something elevated.
49:56In the future, really dig deep and think about the things that are personal to you and meaningful to you,
50:03and let that show on the plate.
50:05For this test challenge, the least successful dish is...
50:17Basel.
50:24No, you're fine.
50:25Thank you so much.
50:27Bye, guys.
50:29Bye, guys.
50:30Bye.
50:33I'm proud of what I did here.
50:35I got to cook in this kitchen.
50:36I got to make friends.
50:38It was a lot of fun to be in an environment where you have other people who are as passionate about food and cooking as you are.
50:45Do I wish I get to stay and continue cooking?
50:46Absolutely.
50:47It's a once-in-a-lifetime opportunity, but it's okay, because I'm very grateful to have been here.
50:55Mark, I hope you see this as your warning, right?
51:01I do.
51:02Okay.
51:04Thank you so much.
51:06I really appreciate it.
51:08You can do it.
51:09You can.
51:11My confidence is shook today because two recipes that would normally wow a crowd just kind of got like a meh from judges that I not only want to impress, but I really respect them.
51:25Congratulations, everyone.
51:27You are all one step closer to becoming a part of the America's Test Kitchen family.
51:33Can you carry me, please?
51:35I need a scripture.
51:36Yeah, don't worry.
51:37You're welcome.
51:38Thank you so much.
51:38I'll see you soon.
51:41Have fun.
51:42Bye.
51:42Scan the QR code for recipes, cooking tips, and products featured in this episode and more.
51:51Next time on America's Test Kitchen, The Next Generation.
52:00Go, go, go, go.
52:01Take these leftovers and turn them into chef-kiss dishes.
52:05I'm not sure what's happening.
52:06I am spiraling right now.
52:08When I say I'm spiraling, like I'm spiraling.
52:10Give yourselves a round of applause.
52:12This is delicious.
52:13It doesn't matter if something looks nice, if it's not functional, and it doesn't taste good.
52:20The ham takes over everything.
52:22The least successful dish is...
52:25...you're welcome.
52:26We'll see you next time.
52:28We'll see you next time.
52:29Live on the Internet.
52:30Everybody wants to get out.
52:32We're all nice.
52:34Go, you guys.
52:34You're welcome.
52:47Go, you're welcome.
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