- 6 weeks ago
- #cineva
EP06 Americas test kitchen the next generation S02
#Cineva USA
https://www.dailymotion.com/Cineva
#Cineva USA
https://www.dailymotion.com/Cineva
Category
đŸ˜¹
FunTranscript
00:00The wide range of things.
00:01The winner of today's test is Alex.
00:05Incredible.
00:06There were two of you, however, whose dishes just didn't deliver.
00:09Dennis, you took a risk making the mousse.
00:12It was too sweet.
00:13And Justine, the texture was just off.
00:16The cook who is leaving the test kitchen today is Justine.
00:20I've had so much fun here.
00:21Every day we're more and more nervous.
00:31It's like, less smiles.
00:33Still alive.
00:34And I'm relieved.
00:35I was in the bottom two again last week.
00:38Time management, it's something that I've historically struggled with,
00:42even just in a home cooking setting.
00:44And it's so much more real here.
00:47But in order to stay alive in this competition,
00:49I have to make the clock, my friend.
00:51Are these things we've made?
00:55These are not things we've made.
00:56I have no idea what it is.
00:57I do.
00:58What is it?
00:58It's fish stew from Brazil.
01:00What's fish stew?
01:01I don't know.
01:02My stomach hurts.
01:06Hi, fam.
01:07Hi.
01:07Hi.
01:09We have reached the halfway point in our search
01:12to find the next space of America's test kitchen.
01:15You're all halfway to the job of a lifetime.
01:19That incredible cookbook option and $100,000.
01:24Hey.
01:25And I hope you guys are warmed up because it's time to bring the people who are going to bring
01:29the heat today.
01:30Your judges.
01:32Hey.
01:33Hello, Geron.
01:34We have celebrated recipe developer and host of Julia at Home, Julia Collin-Davison.
01:43Hello.
01:46And, of course, host of What's Eating Dan and our head judge, Dan Sousa.
01:51Hello again.
01:51Welcome back, Julia.
01:55All right, cooks.
01:56It's time for today's task challenge.
01:59Behind me are six of the top-rated recipes from the ATK app.
02:03We've got it all.
02:04It's up to you to take one of these dishes from the app and make it party appetizer.
02:09Get it?
02:10Oh, no.
02:11An app to an app.
02:13Get it?
02:14Get it?
02:15Is that the only reason we're doing this challenge?
02:17Yes.
02:18For these puns?
02:18Yes, and to show off my new hair today.
02:21It looks awesome.
02:22Our app is a great resource for home cooks.
02:25It's all of our recipes in one place.
02:28There are over 14,000 recipes.
02:31These dishes are tried and true, but we are looking for you to take these classics and put
02:36your own spin on them.
02:37It's kind of like when someone took a pizza and then put it on a bagel, and then boom,
02:42you got pizza bagel bites.
02:43Oh, my gosh.
02:43Yes.
02:44We'll be judging you on taste, creativity, presentation, and, of course,
02:48how you reinvent the dish.
02:50You'll have 45 minutes, and don't be fooled into thinking that you won't need every single
02:55second.
02:56All right, cooks.
02:57To decide the order in which you select your dish, we're drawing spoons.
03:01When I draw a spoon with your name on it, come up and select your dish.
03:05Okay, first up, we have...
03:10Lauren!
03:11Oh.
03:12Of course it feels good being able to pick first.
03:16I have the option to pick any dish up there, but the judges have asked me to step outside
03:21my comfort zone.
03:22I'm going to challenge myself with the Thai-style noodles.
03:25Ooh.
03:26Asian cuisine is not my forte, and I want to show them that I can make something delicious
03:30regardless.
03:30Nice choice.
03:32All right.
03:35Annabelle!
03:36I'm going with the enchiladas.
03:37Whoa!
03:38That was an easy choice.
03:39Yeah.
03:39She knew what she was doing.
03:41Dennis!
03:42Probably going to regret it, but I think I'm going to do the moqueca.
03:45Alex!
03:47Going with the porky-penal ragu.
03:50We got two dishes left.
03:51Who's going to be?
03:52Oh, actually, girl, it's okay.
03:54I hope that I'm next.
03:56I want the butter chicken, just because I immediately thought arancini.
04:00It is David.
04:02Maybe something good, David.
04:04What are we having, David?
04:05Oh, well, either butter chicken or eggplant parm.
04:08I'm going to go butter chicken.
04:09Yummy.
04:10And then, of course, Ashley, you've got eggplant parm.
04:13Give me the eggplant parm.
04:14I think y'all said me.
04:16I'm not a fan of eggplant.
04:18Just the emojis.
04:22And one more thing.
04:23There is no more immunity for task challenges.
04:26I knew it.
04:27Yeah.
04:27All that.
04:29I knew it.
04:30But there will be a prize for the winner of this task.
04:32The winner will have their recipe featured on the ATK app.
04:37Nice.
04:38That's exciting.
04:39Yeah.
04:39There's no more immunity.
04:40The competition is really on.
04:42But the prize is amazing.
04:44That is one of the biggest things that we do as cooks.
04:47We want to share our recipes.
04:48And so the reach, just having something that you've created become now a part of ATK history.
04:54That's the biggest thing.
04:55Okay, we ready to come to your par-tay?
04:58I'm RJ.
04:59I'm going to have to figure out what I'm going to wear.
05:01I can't wait.
05:02You got 45 minutes on the clock.
05:06Let's cook.
05:11All right, Annabelle, let's do it.
05:13How you guys feeling?
05:14Nervous.
05:15Good.
05:16My usual.
05:17Yep.
05:17I love moqueca.
05:19It's a seafood stew with bell peppers and fish with coconut milk.
05:23I'm obsessed with it.
05:24And I'm going to make fried moqueca wontons.
05:27I think I'm mixing every Asian country.
05:30And you know what, sis?
05:31That's fine.
05:31We got to do what we got to do.
05:33Brr.
05:34Ch-ch-ch-ch-ch-ch-ch.
05:35I already have 37 minutes left.
05:37Oh, my God.
05:38What are you making?
05:39Enchilada tostadas.
05:41Amazing.
05:41So I'm going to fry up the corn tortillas into little rounds.
05:44And then kind of just stack them all up on top of each other.
05:47I went for the enchiladas because I immediately thought steak, tostada.
05:51I think it's a flavorful dish.
05:52And perfect for a gathering, especially if you're a home cook.
05:55See how it goes.
05:57You got the dreaded eggplant parm.
05:59What is your plan of attack?
06:01I'm just not the biggest fan of eggplant, so we got to work with what we got.
06:05Great.
06:05For my appetizer, I am making fried eggplant parmesan bites.
06:10Balls.
06:11I don't want to say balls.
06:12I have never taught my kids anything to do with eggplant.
06:16Partially biased.
06:17But now I might have to talk about it.
06:20I use the America's Test Kitchen app all the time in class.
06:23So if I win this challenge, to be able to have my name on the app and be like,
06:28hey, y'all, are we making this today?
06:30That would be really cool.
06:31Get out of there.
06:32Food allows me to connect to my high school students.
06:34Some of my students from eight years ago still text me and say,
06:38Miss, I'm still using that recipe for macaroni and cheese.
06:40And I'm like, you're 25.
06:42But it's great.
06:43I mean, what's a better reward than that?
06:46Don't forget, guys.
06:47You want to get your app on this app.
06:50Alex.
06:51Hello, Jeannie.
06:52I so knew you were going to pick this.
06:54I know.
06:54It was speaking to me.
06:55Okay.
06:56What are you doing for the pork fennel lemon ragu poppers out?
06:58I'm making a pork fennel lemon dip with some mascarpone.
07:03And I'm going to make some fried jumbo shell chips to dip into that.
07:06No!
07:07Mm-hmm.
07:08Dude, that's so smart.
07:08It's going to be awesome.
07:09It's going to be awesome.
07:10Last week, it felt so good to get my first win.
07:13I would describe myself as a dark horse competitor.
07:16I'm someone who you can't tell I'm very competitive, but I'm coming for the win.
07:19If you got this recipe featured on the ATK app, it would go viral.
07:23Mm-hmm.
07:23That's kind of what I'm going for.
07:25What kind of party do you picture a dip like this at?
07:27Just like a nice gathering with friends, really.
07:30My girlfriend and I host people all the time at our place.
07:34This is sick.
07:35I'm excited about it.
07:36Good luck, Alex.
07:39Ooh, this is looking good.
07:40Can you grab the Thai noodles?
07:42Yep.
07:43What's happening?
07:43What are we making?
07:44We are making Thai chicken satay.
07:47It's sort of mind-bending to change a noodle dish into an appetizer dish,
07:52but I try to look at things like that as just the components.
07:56I've got my protein.
07:57I've got a green component.
07:58I've got a carbohydrate component, and I've got a sauce.
08:01How is the noodle component going to be there, or is it?
08:04I might end up frying up some wonton.
08:06It's all happening.
08:07Yeah, it's all happening so quickly, so I'm going to give you time to get these skewers done.
08:10Okay.
08:11Thanks, Janie.
08:13Hi, David.
08:14Hey.
08:14You have one of my favorite dishes.
08:16Oh, okay.
08:16I've been doing butter chicken as my jam.
08:18All right, honey.
08:19Well, let's be the jam and the biscuits today.
08:21Today, I'm feeling very inspired by French cuisine in Paris.
08:26Actually, my partner and I got engaged underneath the Eiffel Tower,
08:29so I'm going to be making a butter chicken boulevard.
08:32Boulevard.
08:34Oui, oui.
08:36Mon cherie.
08:36I don't know.
08:37I don't speak French.
08:39A boulevard is a puff pastry that's stacked on top of each other,
08:42that comes up nice and puffy on the side.
08:44Yes.
08:44Hollow in the center.
08:45This is very good for black type.
08:47I'm wearing, like, a gown.
08:48Exactly.
08:48Who's coming to this party?
08:49Beyonce's number one.
08:51Always, you are more than welcome to come.
08:52Definitely, my partner will be there.
08:54Okay.
08:54Michelle Obama.
08:56Yes.
08:56Barack can come, too.
08:57Because Michelle Obama, we know she's got to get a playlist.
08:59Yes.
09:00Queen B made blesses with the song, but we're not paying her for that,
09:02so I don't know if she's going to do that.
09:0617 minutes, cooks!
09:07Annabelle, are you going to party like it's 1999 up in here?
09:11Yes, I will.
09:11That was the year I was born, so...
09:13Girl, that must be nice.
09:15Because if you don't know who NSYNC is, I don't know what else we could talk about.
09:18I would say Rap.
09:20Okay.
09:20Drake, Travis Scott.
09:21So, like, what about LL Cool J?
09:23And maybe, like, I don't know, Master P?
09:25It's a little early for me.
09:27I was, like, two when those songs came out.
09:28I can't even.
09:34That's not a bad sign.
09:35Oh, my God.
09:39Come in, come in.
09:42Three, six, nine, twelve.
09:44Dennis, how we feel about these sentiments left?
09:46What do we got?
09:46We don't feel it at all.
09:48We don't feel good?
09:49No, we do not.
09:50So we're sharing the sentiment.
09:52Time is running out, and while I do have some experience rapping wontons,
09:57it's not significant experience,
10:00and I've underestimated the amount of time it's taking to put these things together.
10:04Again, I'm very concerned that I'm not going to have anything to play.
10:12Two minutes and 55 seconds.
10:14I know every second counts right now.
10:17Ooh.
10:19Dennis, do we have enough time to taste these?
10:21What are we thinking?
10:23I absolutely don't.
10:24I'm going to eat every single one I've got.
10:26I wish I would have started frying these five minutes ago.
10:28Yeah.
10:31And this is a Dan's skill drill.
10:35This is where I give you a practical takeaway that you can use in your kitchen at home.
10:39The centerpiece for so many holiday party meals is a beautiful protein,
10:43but how can you ensure it's cooked perfectly every time?
10:46Ooh.
10:46The days of overcooked roast, steaks, and poultry can be a thing of the past with one simple tool.
10:52A digital instant-read thermometer.
10:54It might seem intimidating, but it's actually very easy.
10:56You always want to take the temperature in the thickest portion of the meat or protein.
11:01Basically, where it's going to finish cooking last.
11:04Let me show you.
11:04So I have a beautiful strip steak here that I've seared really well.
11:07I want the thermometer to hit the dead center of this piece of meat.
11:10So I'll put it on top, and I'll mark that with my finger.
11:13And then when I insert, when I hit my finger, I know that I've found that center.
11:17And we have got...
11:18Beautiful.
11:19So that's 125 degrees.
11:21That is great for medium rare.
11:23You want to get it out of the skillet right away, and then let it rest.
11:26Now there's nothing standing between you and a perfectly cooked piece of meat.
11:30While you go and buy a thermometer, I'm going to go eat all this meat.
11:33Can I get a fork?
11:43I'm making a orangini-style fried eggplant parmesan.
11:46But I don't have enough time to finish this.
11:48And going up here empty-handed is not an option.
11:51It doesn't look very pretty.
11:53Yeah.
11:54I look over at Dennis, and we're just fumbling together.
11:57I don't know about this one right here.
11:59We just got to get it together.
12:00Both of us.
12:01Seriously.
12:02Two minutes, coach.
12:03Two minutes left.
12:07The steak turned out great, but I'm nervous that this is going to make the chip a little soft.
12:11It's going to ruin the whole tostada thing I was going for.
12:14Four, six, eight, two, four, six, eight.
12:16Ninety seconds, coach.
12:19Every single dish in here sounds amazing.
12:21I can't wait for you judges to try it.
12:22They smell good, too.
12:23Yeah, they do.
12:24Get your apps looking gorgeous.
12:26Your guests have arrived.
12:27Your app is ready to be featured.
12:29You deserve this.
12:30I believe in you guys.
12:32Ten seconds left.
12:33Nine, eight, seven, six, five, four, three, two, one.
12:42Time's up.
12:43The party has started, guys.
12:46Wow.
12:48There aren't that many wontons on the plate, but I'm just glad that they're there.
12:52Listen, I'm proud of us.
12:53Hey, we got something.
12:55We tried.
12:56We are so excited to see how your appetizers came together.
12:59I know making them inspired from our top-rated dishes was a pretty tall order.
13:03We're looking for taste, creativity, and presentation.
13:06And how well you incorporated your chosen dish into an appetizer.
13:11Annabelle, you're first.
13:13Hello.
13:15You guys can't be a touch of your food?
13:16No.
13:18Okay, Annabelle, tell us about your dish you selected and what you made.
13:22So I selected beef enchiladas, and I made for you today an enchilada tostada.
13:26I fried the corn tortillas, made some guac, and then made a strip steak with Mexican seasonings,
13:32pickled onions, and sprinkled cotija cheese on top.
13:34Hearing that crunch is like music to my ears.
13:37My tostadas did not get soggy.
13:39And it's really fun to see you back on the pickle train, to have good acidity to it.
13:42And you need it here, right?
13:43Like, you've got fried, you've got rich guacamole, so I think it cuts it really well.
13:47I like things that are like me, pretty and bite-sized.
13:51I'm going for another.
13:52I would totally come to your party.
13:54The one critique I'd make is I'd get more of a taco or a nacho.
13:58I don't necessarily get enchilada.
13:59I think what's missing for me is the enchilada sauce of some sort,
14:02but I still would eat all the rest of those.
14:05Dennis, you're next.
14:07So I selected moqueca, and I decided to try my hand at a fried moqueca wonton.
14:13Ooh.
14:14I made a dumpling filling out of quick moqueca stew, so I hope the flavors land.
14:21The idea that you could get moqueca in a dumpling is really clever.
14:25The flavors of the moqueca, I think, are right on.
14:27Unfortunately, mine was just a little soggy on the bottom.
14:30I think I made a poor choice here.
14:31I actually took some of the cooked filling and spooned it over.
14:34Oh!
14:35Yeah.
14:36Oh!
14:36Oh!
14:37One thing to consider when you're serving anything fried like that is a potential to do a sauce
14:41on the side, and then that way you preserve the nice crisp texture of the dumpling.
14:44Right.
14:44I came up with this on the fly, and it still was the skeleton, at least, of what I think
14:51is a pretty great idea.
14:52I really can't wait to try it when I get home.
14:54Hi, Lauren.
14:55Hello.
14:56Ooh!
14:57Gorgeous.
14:57I made a twist on the Thai noodle dish, and so I made chicken satay topped with a little
15:03bit of charred broccolini and cilantro gremolata, and then the noodles, I crisped some of those
15:09up and crumbled that all over the top.
15:11This plate is like a party.
15:13Yes.
15:13Just in and of itself.
15:14Like, I want to be involved.
15:15I want to dig into it, so I think it's super successful in that regard.
15:19For me, it's really just about kind of the construction of this.
15:22I think you have all the components.
15:24I just wish I could, like, get them all in my mouth at the same time.
15:26For sure.
15:27Great effort with this dish.
15:28Especially because there was a moment where all the skewers were burning, and I was like,
15:31I'm going to get out of your way.
15:33The one trick about burning skewers, when they soak, they always burn.
15:37What I like to do is wrap them in foil.
15:39Great tip.
15:40Thanks, chef.
15:41David, you're up.
15:42I hope the judges are seen.
15:44I am stepping my game up.
15:46You guys ready to party?
15:47I'm trying to work my way out of the middle of this competition.
15:49I haven't been in the bottom two, but I've never won a test challenge yet.
15:53The dish I selected was butter chicken, and you are looking at a butter chicken boulevard.
15:58I use chicken thighs, crushed tomatoes, a little bit of serrano pepper in there.
16:03All the spices, garam masala, cardamom, cumin, all the fun, warm spices.
16:07The flavor of your butter chicken is spot on.
16:10I just wish there was just a little more sauce.
16:12Going with that pot pastry is really great.
16:13It's still crispy and shattery in a really nice way.
16:16One of the things you could have tweaked a little bit is, like, if you had the chicken
16:20cut a little bit smaller, I think it would just be more cohesive and work a lot better
16:23that way.
16:24Ashley, we're ready for you.
16:26I had eggplant parmesan, and I decided to turn it into a deep-fried eggplant parmesan
16:33with tomatoes, onion, and basil.
16:37I love the idea of this, that you took eggplant parmesan and put them into, like, a fried ball.
16:42I wish the filling was a bit more cohesive, which instead of the mozzarella in the middle,
16:46and mine didn't melt, that it was more shredded and really held things together.
16:49I also think the sauce, for me, I think you could have ratcheted some of those flavors
16:52up as well.
16:53Great job, Ashley.
16:54Overall, I feel like I'm doing pretty well in this competition, but I'm unhappy with the
16:59plate.
16:59The execution of this was just all wrong.
17:02Next, we have Alex.
17:04Judges.
17:05Wow.
17:06I had the pork fennel and lemon ragu, so I made a pork fennel mascarpone dip with fried
17:14jumbo shell scoops.
17:15Well, I think the wowes that happen when you put it down kind of speaks to how it looks.
17:19I think it looks really, really cool.
17:22I love it.
17:22I'm, like, getting fried ravioli vibes.
17:24And then the chips, I boiled for about eight minutes, so just a little bit underdone.
17:29Never in a million years would I have come up with this.
17:31The filling is delicious.
17:33It's very rich.
17:34The pasta shells, they're a little crunchier than I expected, but they're delicious,
17:37especially with a little bit of fennel on them.
17:39When you want to fry pasta, it's a little bit counterintuitive, but you have to overcook it.
17:43It absorbs a ton of water, which seems a really bad thing when you're going to fry it,
17:48but it actually means you get a lot more puffing.
17:49So instead of being crunchy, you can get it crispy.
17:52But again, I love the shells, and I think it's a really good direction there.
17:55To wow and impress the judges feels great.
17:57The key is locking in and staying focused, and I'm glad it paid off.
18:01Your task today was to create an appetizer based on a dish from the app.
18:07Two of you really stocked it up.
18:09Annabelle and Alex.
18:11Those dishes were really, dare I say, appetizing.
18:15You don't have to say it.
18:19The winner of today's task is...
18:23Alex.
18:27Alex, this is exactly what we were hoping to find.
18:29There is nothing like this on our app, and we are honored to feature your inspired appetizer.
18:35Congratulations, Alex.
18:36Over half a million people will have access to your fantastic dish.
18:41How do you feel?
18:42Awesome.
18:42It will be my first featured recipe ever, so...
18:45Come on.
18:45Very exciting.
18:46Very exciting.
18:48That's so cool.
18:49Thanks.
18:49Immunity would have been great, but having my recipe featured is honestly better.
18:53And this win is boosting my confidence even more going forward.
18:56This is just the beginning.
18:58Are you all ready to keep the good times rolling?
19:00Let's do it.
19:01I'm ready to party.
19:04To kick off the festivities, it's time to welcome our guest judge.
19:07He's no stranger to a good party.
19:10He has over a million followers across his socials, and he's a chef who's been known to
19:14go viral for his patata and pasta.
19:18Please welcome Joe Sasto.
19:21Hi, Joe.
19:22Hello, Joe.
19:23Are you freaking kidding me?
19:26Oh, my God.
19:27Oh, my God.
19:28I follow Joe on Instagram.
19:30He's awesome.
19:30I am so excited.
19:32Hello!
19:33I knew you!
19:34I asked him about, like, pasta in his DMs, like, two weeks ago.
19:38Oh, my God.
19:39I'm so glad you're here, Joe.
19:40We started with party appetizers, and now for this next test, we're moving on to a full
19:45holiday feast.
19:46You know, I love the holidays.
19:48They're straight-up magic, kind of like this mustache.
19:51Oh, my God.
19:52The holidays can be about fun, remembrance, honoring tradition.
19:56They can even be saying, I love you.
19:58But whatever the reason, the most important thing is that those vibes are represented on
20:04the plate.
20:05I bet you're all probably wondering, what holiday are you going to be working with today?
20:09Well, to deliver this challenge, I thought I might need a little help from some friends.
20:15Oh, my God.
20:17OMG.
20:18And there is the twist.
20:21I'm so proud.
20:23I'm going to throw up.
20:24I'm out.
20:25To deliver this challenge about the holidays, I thought I might need a little help from
20:36some friends.
20:38Hi, Alex.
20:39Hi, Alex.
20:40We love you.
20:41We miss you.
20:42We hope you're having the best time.
20:44I can't believe my mom and my grandpa are on this screen.
20:47Definitely makes me a little bit emotional, because they've been along for my whole cooking
20:51journey.
20:51So it's awesome they get to be a part of this journey as well.
20:54We were just thinking about some of our family traditions, and something we've added to our
20:59Passover Seders are these foam masks of the plagues, and we basically laugh the whole
21:06time.
21:06And your holiday is Passover.
21:11Oh, my God.
21:14Oh, my God.
21:14I'm going to throw it.
21:15That was so sweet.
21:16Hi, Grandpa.
21:17Alex, he's so cute.
21:19He feels like the best hype man.
21:20He's just in the background.
21:21He's like, ow.
21:22He is.
21:23You ready to see what's next?
21:25Uh-uh.
21:25Nope.
21:26We're already tearing up.
21:28Surprise, Lauren.
21:29Mom and Dad here, and we thought it would be fun to share a memory about one of your favorite
21:34holiday traditions.
21:35You and Sister Lindsay and myself were in the kitchen whipping up meringue cookies.
21:40Your holiday is Easter.
21:43We're excited, Lauren, to see what's on your Easter menu.
21:47Mom.
21:48Oh, my gosh.
21:49Oh, my gosh.
21:52Sweet.
21:53We grew up making Easter story cookies, and the cookies are empty, symbolizing the tomb
21:58was empty.
21:58That was very sweet to meet your family there.
22:01They're such boomers, like you.
22:04My favorite.
22:05Let's see who's next.
22:07Hey, Belle.
22:08Back here in Santa Barbara.
22:10Missing you so much, and rooting you on for ATK.
22:13And we were just reflecting on our time living in Singapore, and some of the most amazing meals
22:17you made for us, and one in particular was the 4th of July, with a huge spread.
22:22So our holiday is the 4th of July.
22:25Go, Annabelle.
22:27I just miss them a lot, so seeing that, just, yeah, it's a lot.
22:32Yeah.
22:32And we would bring all these ingredients every summer.
22:34We'd go home and bring them back to Asia so we could cook with them, because you don't
22:37have, like, the typical supermarket ingredients in Asia.
22:40That is so cool.
22:42A lot of my friends never tried ranch before, so.
22:44Wow.
22:44And they were like, this is so weird, and I was like, I need this on everything.
22:48Thank you, Annabelle.
22:51Hi, Ashley.
22:52It's your biggest fan and your number one supporter, aka your girlfriend, and she misses
22:57you.
22:57I've had a couple of minutes to reflect on some of our favorite moments together, and the
23:03Halloween costumes that you DIYed, thing one and thing two, have to be top three.
23:07Your holiday for this challenge is Halloween.
23:10Hey.
23:11I love you.
23:12Hey.
23:12Oh, I'm like, first thing, I was like, oh, she looks so pretty.
23:17She put on a little lash, like, she was looking real cute.
23:21And then I was like, girl, what were you thinking?
23:23That I don't want to cook for Halloween?
23:25Halloween.
23:25I'm going to get her for that.
23:28Okay.
23:28Let's see who's up next.
23:31Hey, babe.
23:32Hey, David.
23:32I was reminiscing the other day, because I was missing you so much, about all the great
23:37times that we've had over the last 12 years that we've been together, especially all the
23:41great times we've had at New Year's Eve celebrations.
23:43I remember we had to struggle through a blizzard to get to, you know, a nightclub celebration.
23:48So if you couldn't tell, your challenge is New Year's Eve themed.
23:52Good luck.
23:52Love you.
23:53Bye-bye.
23:54I'm really glad he chose New Year's Eve, because that's one thing that we do to the max.
23:59Sequin tuxedos and all.
24:01Our anniversary was yesterday.
24:02Oh.
24:04He seems like a great person to have in your corner.
24:06Yeah.
24:07Oh, we are a yin-a-yang.
24:09Okay.
24:09You know where we're headed next.
24:11Buckle up.
24:11Let's do this.
24:14Hi, Dennis.
24:15I am so proud of you.
24:17This is the longest I've ever been away from my wife.
24:20It's taking everything in me not to just fall into, like, a puddle of emotions.
24:25Before we started dating, Valentine's Day was a meh for me.
24:30And then you took me on a picnic and made me the best pasta and scallop dish I've ever had.
24:38So now, Valentine's Day has become a day that I look forward to every single year.
24:44So, your holiday is Valentine's Day.
24:47Love you.
24:48Okay.
24:49Hold on, romantic.
24:50Hold on.
24:51Hold on, Romeo.
24:52I feel like you're the kind of guy that treats every day like Valentine's Day.
24:56Yeah.
24:56I try my best.
24:58Well, I bet that was a little unexpected.
25:01Got me choked up, too.
25:02All right, cooks.
25:04We are giving you 75 minutes to make your holiday dish and a side.
25:08The winner of today's test will get $2,500 to spend on the ATK online store.
25:16This is awesome.
25:16We'll be judging your dishes based on how well you incorporate your holiday into a dish
25:21and a side, as well as your overall creativity, the taste of the dish, and the presentation.
25:27Cooks, your 75 minutes starts now.
25:34Where are we headed on here?
25:41We are heading to Easter brunch.
25:44Easter brunch.
25:45I'm going Easter.
25:45Yeah.
25:45I'm a huge fan of holidays.
25:47It's good food, good drinks, good company, good music.
25:51I think at this point we're all feeling inspired and motivated and just want to make those loved
25:56ones proud.
25:56I would like to make a costume instead of food.
26:00If you bust out a costume on top of this, I would be very impressed.
26:07Passover.
26:08It's one of my favorite holidays.
26:09The food is comforting for me.
26:11What you making?
26:12Matzo crusted chicken schnitzel.
26:15Okay.
26:15With a bitter herb and green apple salad.
26:17Fried chicken is my grandpa's favorite food, so I'm incorporating all the elements of Passover
26:22into a fried chicken dish.
26:24We always eat matzo because it's our unleavened bread.
26:26I've never seen matzo used as a breading on fried chicken, but I think it would be really
26:30cool.
26:31You are speaking my language.
26:33Oh my god.
26:34The last time I cut myself really bad was on a carrot with a dull knife.
26:38Lauren, what are you doing?
26:40Za-tar lamb chops.
26:41Okay.
26:42The thing is, my mom always cooks ham for Easter, not lamb.
26:46Ham, not lamb.
26:47I'm inspired from some of the dishes that my mom cooked for us growing up for Easter, but
26:5175 minutes is not enough time to make a honey-baked ham.
26:55I have never cooked lamb.
26:57Oh my goodness.
26:58I'm cooking lamb for my Easter dish because I want the judges to see that I can take risks
27:03with the ingredients I'm choosing.
27:04I think I'm a little bit ambitious here, but you know what?
27:07In the spirit of Easter, Jesus help me.
27:11Dennis, I know you was geeked to see your wife.
27:13How'd it feel?
27:14I had no idea that she thought about that dish as much as she does.
27:18I'm going to work on an elevator recreation of that for her today.
27:21It's not a bad dinner, bro.
27:23For Valentine's Day, I'm cooking saffron tomato cream spaghetti and seared scallops with vanilla
27:31salt.
27:33A little bit of the aroma will help to make the sweetness of the scallop pop.
27:43Hi, love.
27:44Hi.
27:45Okay.
27:45I don't think in my whole life I've ever celebrated a yummy meal over July 4th.
27:49It's all about the prayer work.
27:50It usually is for me, too.
27:52So what are we having today?
27:53So I'm making a homemade ranch for a buffalo chicken slider with like a spring coleslaw.
27:59You already, I mean, melted hearts with your burger?
28:01No.
28:01Traditionally, that would be my choice for the July, but I was like, I usually eat some
28:05sort of like buffalo and ranch.
28:06With the ranch and the buffalo go so good together.
28:08It's so American.
28:09Yeah.
28:10I would love to win.
28:11Like 4th of July brings back so many memories.
28:13And you want to win that $2,500 to shop on a ticket.
28:16Oh, I would die.
28:17I just moved to my New York City apartment and I have literally nothing.
28:20So I would love to like kickstart my new kitchen.
28:23Bring a spoon for me to just eat that by itself.
28:24I will.
28:25Okay.
28:26Dennis, I know you have a daughter.
28:28Y'all celebrate Halloween?
28:29Usually we're at the Renaissance Fair that time of year.
28:33My wife and I very much enjoy all things fantasy, like all things Dungeons and Dragons.
28:38I know there's like a lot of food too, right?
28:39The giant turkey leg is ubiquitous.
28:41If the America's Test Kitchen Next Generation was a Dungeons and Dragons campaign, Annabelle
28:47would be a sorcerer.
28:49Cooking just comes from within her.
28:53Lauren has an absolute iron will.
28:56So she's a drow bloodhunter, order of the lycan.
29:00Ashley, dragonborn paladin.
29:03This is going to give me like the best arms after this.
29:06David, half-elf bard.
29:08And Alex would probably be a half-elf assassin.
29:12He's so quiet.
29:13And then bam, massive flavors, incredible technique on that plate.
29:18Well, good gentles, it looks like we have an hour.
29:20Thank you for taking me to my first Renaissance Fair.
29:24Hi, friend.
29:25Hey, girl.
29:25Ooh, you got a different smile on you right now.
29:28Yeah, she's amazing.
29:29Yeah.
29:29Paisley.
29:30I could not do life without her.
29:31And I'm trying to have a theme with orange.
29:33I got some spicy wings to fries.
29:35Yes!
29:36Are there any challenges with this?
29:37I haven't made sweet potato fries in a minute.
29:39Oh.
29:40Paisley loves chicken wings.
29:42When you go to a Halloween party, it's usually a bunch of finger foods.
29:45This is Halloween food.
29:46Bring us Halloween.
29:47Heard you.
29:48Oh, no, ma'am.
29:5342 minutes.
29:54How's it going?
29:55I'm shingling these potatoes with some onions, butter, and it's going to be one big potato
30:02pancake.
30:03I want to try your latkes.
30:04Annabelle, what's more stressful, cooking in the holidays or cooking here?
30:07Yes, 100%.
30:09Are you kidding?
30:09Happy New Year.
30:10Happy New Year.
30:12What are we having?
30:12So, we have a chateaubriand that's in the oven.
30:15It's peppercorn crusted.
30:16And then, I did a super decadent mac and cheese.
30:19We're going for decadence.
30:20That's what New Year's is for, honey.
30:22Hold on a second.
30:22I've got to take my steaks from the oven.
30:25Chateaubriand.
30:26Oh, my God.
30:27Just cut down.
30:28There you go.
30:29It's really important with cooking this beef filet.
30:31The temperature is consistent throughout.
30:33It's got to be nice and tender on the inside and charred and crusty on the outside.
30:38Dude, are you kidding me?
30:39I would marry you, too.
30:41Look.
30:41I don't like girls, but I love my girls.
30:43I mean, we could throw up this really quickly.
30:45Let me tell you.
30:47What would you use that $2,500 shopping spree for?
30:50Oh, so I have that studio where I teach recreational cooking classes.
30:53So, it's fit on equipment.
30:55It's fit on.
30:56Exactly.
30:56I didn't know what I wanted to do in the culinary world, and I really love teaching people how to
31:02cook.
31:02So, I decided to join a recreational cooking school as a culinary assistant, and that's
31:08when my whole world changed, and I've been able to open up my own studio.
31:11Anything that ATK has said, this is the best thing to cook with, that's what I'm going to
31:15go for.
31:16You've got to forward your own path in this industry, and you've really got to trust your
31:19instincts and your gut.
31:20I'm so excited.
31:22Okay, New Year's countdown.
31:23Here we go.
31:23Countdown.
31:24We're counting down for you.
31:2525 minutes, everybody.
31:29Chop, chop.
31:29Let's go.
31:30Are you feeling, Lauren?
31:32I will be able to put everything I want to on the plates, but that doesn't mean I'm feeling
31:37great.
31:37Traditionally, mint jelly is served with lamb on Easter, but that's gross.
31:44I grabbed the mint because I still want that, like, fresh mint component.
31:47Oh, my God.
31:52Medic.
31:53Medic.
31:54I just go straight through my finger.
31:56No, I can't do this.
31:58I can't lose my finger.
31:58I have to keep on...
31:59I can't let this...
32:00I can't lose my finger.
32:01I can't...
32:01I can't go on.
32:08I can't lose my finger.
32:09I have to keep on...
32:10I can't let this...
32:11Yeah.
32:12Fast.
32:14I'm not crying because it hurts.
32:16I don't even feel this right now.
32:18I'm crying because I have to still make aioli.
32:23Lauren, how's your finger?
32:24It's...
32:25I'm...
32:25There's a solid chance I might need stitches.
32:27You have 12 minutes.
32:28So, you're good.
32:29I just need to make my lemon aioli.
32:31I am not leaving this challenge over an injury.
32:35You okay?
32:35You okay?
32:36Hi.
32:36Just lost a little bit of time.
32:38Maybe a tip of a finger.
32:40It'll be okay.
32:41I'm a little bit.
32:42Ideally, I would let the filet rest for another 10 minutes, but I'm out of time.
32:46Oh, shit.
32:47My biggest fear is coming true with this filet.
32:49The juices are running everywhere.
32:51This is going to be a super dry piece of meat.
32:55And I am nervous that this could send me home.
32:59Five minutes, everyone!
33:01I've never been this excited for the holidays.
33:04Shit.
33:05If you're going to present these people something as simple as chicken wings and french fries,
33:08these have to be the most banging chicken wings and fries ever.
33:11And I'm worried.
33:13I can't get the fries to them crisp up quicker.
33:16Oh, this is a mess.
33:19This is going to be very, very close.
33:21Amazing.
33:22Very happy with them.
33:23One minute left, everybody!
33:29Assel, you think you got it all?
33:31Nah, bro.
33:31I need another plate of fries.
33:33In 50 seconds.
33:35You can feel the tension in here.
33:37Oh, the vibes are next level in 10.
33:41The snubs.
33:42I cut it too early.
33:45It's like a dramatic family dinner.
33:51Five, four, three, two, one!
33:56Time's up!
33:57I'm starting to feel the pain.
34:01I'm really bummed.
34:05I know I could have done better.
34:06The emotions and the stakes are really high today because it's a holiday challenge.
34:10The fries are soggy, bro.
34:15Ah!
34:16It absolutely sucks.
34:17That was stressful, cooks.
34:20Remember, we're looking for taste, creativity, and how well your dishes fit into the chosen holiday.
34:25David, you're up first.
34:27Happy New Year!
34:28Happy New Year!
34:30My partner and I, typically for New Year's, we try to go to a steakhouse.
34:33So today I have for you all a filet of beef with a fig and mushroom cream sauce and then a creamy mac and cheese with a anchovy and fresh herb panko topping.
34:48I think it was a really smart maneuver grinding that pepper extra fine because then you get a little bit of pepper in every bite.
34:55So I feel like there's a missing component in each of these.
34:57I feel like this has a creaminess and the cook on the pasta is perfect, but the flavor isn't there.
35:01So I'm missing salt, whereas over here, you kind of nailed the flavor.
35:05I really like that sauce, but it's overcooked, so it's dry and the texture isn't quite there.
35:10What temperature was your oven?
35:11400.
35:12You want a lower oven temperature.
35:13If you were to bring that down to 300 even, I think you'd have super juicy meat, but with that beautiful crust.
35:19Thank you, David.
35:20Thank you, guys.
35:21I think this is my worst performance and the filling is horrible, but I don't want to go home.
35:27I'm not ready to be out of the competition.
35:28Alex, we're ready for you.
35:30You are?
35:32My holiday was Passover.
35:34My grandpa, seeing him in that video really inspired me.
35:37His favorite food is fried chicken.
35:39So I've made a matzah-encrusted chicken schnitzel, and the salad incorporates a lot of the elements of the seder, apples, parsley, dill.
35:47I didn't want to just make latkes, so I made scalloped potato cake.
35:51Alex, the chicken using the matzah crust on the outside is really unique, and it gives us something really special that harkens to the Passover holiday.
35:57I love the classic play of schnitzel with the apple sort of remoulade over top of the classic dish, but you geared it towards your holiday.
36:06I love that.
36:07I think with potatoes, they're super creamy and they're really browned.
36:10I definitely don't get that crunch.
36:11When you see that browning, you kind of want a little bit more of that.
36:14But overall, I thought it was great.
36:15Wow, that's like so good.
36:19Lauren, you're up next.
36:22My plates could have looked a little bit prettier had I had two hands to play with, but you got to roll with the punches.
36:28First, tell us what happened.
36:29I was cutting the mints and just went straight through the tip of my finger.
36:34Ouch.
36:34So my holiday was Easter.
36:37My mom would always do honeyed carrots with a bunch of butter, and we hated them.
36:42And so I made za'atar lamb chops.
36:45Underneath that is a roasted carrot puree.
36:48And for the side, I have an asparagus salad.
36:52I'm surprised you got this done in 75 minutes and cut your finger halfway through.
36:56Like, this is incredible.
36:58Your finger?
36:58Well, thank you for getting that mint on there.
37:00I grew up eating mint jelly on my lamb, so I appreciate that you have that little touch of mint in there.
37:05And your asparagus dish, it's spring forward.
37:08Carrot puree for me is just, like, so good.
37:11The lamb, I'm, like, so blown away.
37:12Mine is, like, absolutely perfectly cooked.
37:14You got incredible char on the outside, and then the inside is medium rare, like, in a perfect way for lamb.
37:21That's the first time I've ever cooked lamb.
37:23No!
37:23Wow.
37:24Yeah.
37:24This would make me come dressed and ready for church.
37:28Remember all the hints.
37:30This is ridiculous.
37:32That's so good.
37:33Wow.
37:35Annabelle, you're up next.
37:38Ooh.
37:39Ooh.
37:40Today we're celebrating the 4th of July, and what I made for you is some buffalo chicken ranch sliders.
37:45Tossed them in, like, a homemade buffalo sauce, homemade pickles, and then a homemade upscale ranch sauce.
37:50With a take on, like, the traditional coleslaw, but I brought it up a notch with some fresh radishes and pickled onions.
37:57You got a bib on over here.
37:58I don't want to miss any of this sandwich.
38:00I love the buffalo flavor.
38:02I'm wanting more vinegar.
38:04In the slaw.
38:04In the slaw.
38:05Yep.
38:05But I love this meal.
38:06Every component is good.
38:07It's super juicy, but I just kept wanting to eat and need it.
38:10It's got that right balance of heat and then creaminess to kind of temper it.
38:14I love that.
38:15You're bringing home the 4th of July flavors.
38:16You're talking two of America's best condiments, buffalo and ranch.
38:20The pickles are a little overpowering.
38:23The pickle princess packed a powerful punch.
38:25Oh, thank you.
38:27Dennis?
38:28The stakes do feel significantly higher for me today.
38:31This is the pasta dish, and the guest judge is Joe Sasto.
38:35You know, the guy that's viral on TikTok for making incredible pasta.
38:39No big deal.
38:41Dennis, tell us what holiday you had and what you made for us.
38:43I got Valentine's Day, and as y'all heard my wife say, she absolutely wasn't a romantic when we met.
38:50And pasta's something that really brings us together.
38:52So I have a spaghetti in a saffron-scented tomato cream sauce with anchovy butter breadcrumbs and scallops that were simply seared with vanilla salt that I made.
39:03And from my side, I've got bruschetta, which is something that we order pretty much every single time we go out to Italian restaurants.
39:10Wow, that crunch, guys.
39:11I think with the pasta, you really walk that line of al dente and it being undercooked.
39:17But overall, I mean, I think this is a really fun play on Valentine's Day.
39:21Your use of the saffron is almost like a kiss on the back of your neck because it's just that little bit that you want without it being too much.
39:28I mean, tell us if you knew the key to my heart.
39:33Ashley, you're up.
39:34Happy Halloween.
39:36I went with spicy fried chicken wings and a hot sauce ranch.
39:40Paisley actually really loves chicken wings as well as when you go to like a Halloween party.
39:45You just want like a lot of finger foods, load up your plate, grab a drink.
39:48And then side item is sweet potato fries.
39:51Sweet potatoes are so hard to get crispy.
39:53Yeah.
39:54They don't have the same starch makeup as a regular potato.
39:56They have more sugar.
39:56What you did over here is actually what you need to do for sweet potato fries too.
40:01You have to coat them in starch.
40:03You cook them so the outside sloughs off a little bit and then you mix them in a cornstarch slurry.
40:07They get this like thick coating on the outside.
40:09And then when you fry them, it's the cornstarch that gets super crispy.
40:11I think you had the hardest holiday.
40:13All of them.
40:14We are fighting when I get home.
40:17This is like such a beautifully fried wing.
40:19You have all that crunch on the outside.
40:21It's still moist and juicy and tender in the center.
40:23But I think we all can agree on nobody really wants a limp fry.
40:28I'm so sad.
40:29Have you rebranded them, you know, as like Halloween, like orange worms?
40:33No, I'm just saying.
40:35Thank you for this, Ashley.
40:37I don't know about y'all, but having six holidays back-to-back was kind of fun.
40:47Now our judges have a lot to talk about.
40:50Cooks, could you please head to the pantry and just give us a moment while the judges make their decision.
40:55Thanks, everyone.
40:56Anybody else need an emotional support cookie?
41:01I would like an emotional support Milano.
41:03That would be great.
41:04All right, so I know we ask a lot from our cooks, but we don't need blood, sweat, and tears, literally.
41:11What the heck?
41:12That was a day.
41:13So, judges, who were your favorites?
41:15Alex and the schnitzel.
41:16I loved that dish.
41:18I could have eaten that whole platter.
41:20I love that he leaned into his grandfather and his love of fried chicken.
41:23That all just worked super well for me.
41:25That combination of the mustard and the apple with that crispy matzo crust, I mean, that's
41:30just one of those bites you want to keep going back for.
41:32We can have the felta fish right there if anyone wants any.
41:36I love that.
41:37I love that.
41:37I love that.
41:38Grined fish cake.
41:40That was definitely for you.
41:41One of them is Lauren.
41:43Hard to believe that was her first time cooking the lamb chop.
41:45My God.
41:46Right?
41:46Under duress, I want to add.
41:47And a bone-in cut, like a tricky bone-in cut.
41:50Wow.
41:50That beautiful carrot puree with all the butter and the cream and the honey.
41:54I mean, come on.
41:55More butter is more better.
41:57Yeah.
41:57Her dish, I mean, it's so perfect for Easter.
41:59The asparagus is springy.
42:00I don't know.
42:00It just felt like right for that time of year.
42:03So, I was impressed with that.
42:04So, do you have a fingertip?
42:05It's still there.
42:06Okay.
42:07But, yeah.
42:07I'll be getting stitches.
42:08I want to put in a strong vote for Annabelle.
42:11Okay.
42:12Annabelle does how to make a sandwich.
42:13She really does.
42:14All the components are right.
42:16She took two American condiments but made them her own.
42:19Yeah.
42:19After she's using something out of the bottle.
42:21I mean, think about it.
42:22It's a pretty homey idea.
42:23You have a fried chicken sandwich and you have a slaw.
42:25But she elevated the whole idea of what you serve at a Fourth of July barbecue.
42:29The Pico Frances.
42:30What about your least favorite?
42:32This is a tough one.
42:34There are bright spots and weak spots in this same presentation.
42:37I think right off the bat, we can look at David and the way that he cooked that filet.
42:40The story was sweet.
42:41Him and his husband.
42:43His hard husband.
42:43Yeah.
42:43The finishes were wrong.
42:45I'm a little nervous at this point in the competition.
42:47It's just going to come down to the smallest details.
42:50Yeah.
42:50I need to season one.
42:52Who else struggled?
42:53Ashley.
42:54Oh, yeah.
42:55She knew those sweet potato fries weren't good.
42:57Yeah.
42:57And so rather than finding another way to think on the fly, like an ATK kitchen member needs
43:03to do, she just served us something she knew wasn't good.
43:07Her fried chicken was good, though.
43:09Really good fried chicken.
43:09Really good fried chicken.
43:10For saving grace, it was that fried chicken, right?
43:11Yeah, it was.
43:12I was so mad at Halloween.
43:14I just need to avoid sweet potato fries.
43:17All right, judges.
43:18Do you know who's going to win?
43:20Yeah, me too.
43:21Do you know who's going home?
43:23I don't know.
43:25It's not crystal clear for me.
43:26Cooks, you really gifted us with incredibly festive dishes.
43:38There are three of you that really stood out.
43:41Alex, Lauren, and Annabelle.
43:44So, the winner of today's test is Lauren.
43:56Lauren, your dish had a great attention to detail, and for that being the first time you
44:08cooked the lamb chop, it was cooked perfectly.
44:11It feels amazing to have won for the third time.
44:15To me, my dish represents my family and so many good memories on Easter morning.
44:20Look what it took you.
44:21I hope this win shows people that I'm a lot tougher than I may seem.
44:27That $2,500 is yours to spend on anything you want and find all of your holiday needs in the ATK online shop.
44:37And I heard that there's everything in that store.
44:41Pizza oven?
44:42Pizza oven.
44:42Great skillets.
44:43Now you get a pasta sheeter.
44:44Oh, yeah.
44:45Girl, once again, I come out on top, but I do not win.
44:49I'm so annoyed.
44:50Unfortunately, there were two of you that missed the mark today.
44:53Ashley, while we really enjoyed your wings, the sweet potato fries were a really big mess.
45:00And David, although lots of your flavors were on point, it just couldn't make up for the fact that the beef was overcooked.
45:07This was a really hard decision today.
45:17Dan, we talked about this.
45:21Ashley, David, I'm so sorry.
45:24You're going to have to stay another week.
45:27Because nobody is getting eliminated from this challenge.
45:31Wow.
45:32Oh, my God.
45:32It just doesn't feel right sending someone home on a holiday challenge.
45:36So you're safe.
45:38I am extremely shocked, surprised, gooped, gagged, the whole thing.
45:42Thank you, God.
45:43Oh, my God.
45:44Yes.
45:45Thank you, Scott.
45:46You pull this through for me.
45:47There's no doubt there was so much incredible effort put into every one of those meals.
45:52Your heart beating fast.
45:53Yep.
45:53That's what I can tell you.
45:55The amount of relief that I feel at this moment, I can't believe I just got saved off of going home from sweet potato fries.
46:02Like, I'm just stunned.
46:04And so, no one is going home, but please don't waste this present.
46:08Yes.
46:09I'm obviously, like, super happy that everyone's staying.
46:12That's great.
46:13But if it's a test challenge, you're also kind of hoping it was, like, someone's going home.
46:20It sounds so horrible.
46:21This was a one-time thing, so count your blessings.
46:24Yes.
46:24Happy holidays, cooks.
46:26We'll see you next time right here in the kitchen.
46:28Thank you, guys.
46:33Well, like we just said, a year's worth of holidays.
46:35Yeah.
46:35I know.
46:36With all of the emotional drama and everything.
46:38Yeah.
46:39Yeah.
46:39Yeah.
46:39Next time on American Test Kitchen, the next generation.
46:50Each of you will be creating a show-stopping food tower.
46:54Bill Blunkett, can you give these cooks some tips?
46:56When in doubt, throw that shit in the fryer.
46:59Well, I'm winging a prayer here.
47:01The pressure is there, and it's crushing.
47:03I've eaten Caribbean food.
47:05I've just never cooked it.
47:06So we're in the same boat.
47:07Here we go.
47:08This is fun.
47:09It was a little busy for me, but it did give party vibes.
47:13It's not necessarily hitting for me on a lot of the things.
47:16That dip.
47:17Oh, man.
47:19I hope they put some of that in my dressing room.
47:20The cook who's leaving the Test Kitchen today is...
47:38I hope they put some of that in my dressing room.
47:39I hope they put some of that in my dressing room.
47:39I hope they put some of that in my dressing room.
47:40I hope they put some of that in my dressing room.
47:40I hope they put some of that in my dressing room.
47:41I hope they put some of that in my dressing room.
47:42I hope they put some of that in my dressing room.
47:43I hope they put some of that in my dressing room.
47:43I hope they put some of that in my dressing room.
47:44I hope they put some of that in my dressing room.
47:45I hope they put some of that in my dressing room.
47:46I hope they put some of that in my dressing room.
47:47I hope they put some of that in my dressing room.
47:48I hope they put some of that in my dressing room.
47:49I hope they put some of that in my dressing room.
48:20We're right back.
Be the first to comment