americas test kitchen the next generation s02e07
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MOVIES. HISTORY. NOSTALGIA.
Welcome to Movielib, your cinematic sanctuary.
We explore the golden age of cinema, dust off classic films, and delve into the artistry that shaped movie history. A true library for timeless stories. Subscribe and let the reel roll!
#ClassicFilm #OldHollywood #MovieHistory #CinemaNostalgia #FilmLibrary
Category
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Short filmTranscript
00:00This is Lauren.
00:03Oh my god.
00:04Unfortunately, there were two of you that missed the mark today.
00:07Ashley, the sweet potato fries were a really big mess.
00:11So sad.
00:12David, the beef was overcooked.
00:14I'm so sorry.
00:16You're going to have to say another week.
00:18Because nobody is getting eliminated from this challenge.
00:22Wow.
00:23Goop, gag, the whole thing.
00:27I can't believe I just got saved.
00:28I'm just stunned.
00:30Please don't waste this present.
00:31Yes.
00:39Thank you so much.
00:40You're welcome, y'all.
00:42I cannot believe I almost went home for sweet potato fries.
00:45Lauren, what's this?
00:46I'm focused on just better time management.
00:48Just can't make simple mistakes.
00:50And just to remember techniques.
00:52Last week, I just underutilized myself completely.
00:55I do know that I can do better than this.
00:57This is so cute.
00:58I'm not going to hear you.
00:59I almost went home last week.
01:01I was on the bottom.
01:02And I'm looking for redemption.
01:03I need to make sure that my food is not overcooked.
01:06I need to taste, taste, taste my food.
01:08My flavors are going to be on point.
01:10I love it.
01:11I love an art and craft.
01:11I love an art and craft.
01:11Yeah.
01:12It's not my strong suit.
01:15Hi, guys.
01:16Hi.
01:17Hi, everybody.
01:18Hello.
01:19Welcome back.
01:20And congratulations on making it this far.
01:24I'm sure you're all guessing.
01:26What's cracking behind me?
01:27Yeah.
01:27Looks fun.
01:28Well, before I tell you, we need our judges.
01:32Yay.
01:35Hi, guys.
01:36Hello.
01:36Hi.
01:37Hi.
01:37Welcome back.
01:38Best-selling cookbook author, food stylist, and host of Entertaining with Elle, Elle Simone
01:44Scott.
01:45Hey, guys.
01:46All right.
01:47And you know, the gift that keeps on giving up in here.
01:51Dan Souza.
01:54I've been hearing a lot about your progress since I was last here.
01:58And that's important because we're looking for someone who is always evolving.
02:02Are you ready for your time?
02:03Yes.
02:04Okay.
02:04Let's do this.
02:05I'm talking about jams, bread, pretty wrapped snacks, and sweets.
02:10This lady right here wrote the book.
02:12You'll have 60 minutes to come up with a unique and well-styled food gift basket.
02:19Inside each of these Dutch ovens, you'll find a flavor profile that must be incorporated
02:25in your food basket.
02:26Working at ATK, you not only need to be able to cook and host, but you also need to be able
02:31to style.
02:32And right now, we want to see if you can style.
02:35Before your time is up, you have to take a professional caliber photo of your food gift.
02:41Oh, my gosh.
02:42We want something that can seamlessly fit into this gorgeous book.
02:46Oh, my hands are sweating.
02:47We want you all to showcase your artistic side.
02:49As always, we'll be judging you on the taste of your gift, but we'll also be looking at
02:53the creativity of the gift and that photo.
02:56Okay, Cook, please head to your station.
02:58Ready, everyone?
03:02Open your Dutch oven.
03:06Ooh, Annabelle, I feel like you're very comfortable with basil.
03:12I already know.
03:13Coconut.
03:15It's going to be a good time.
03:16Go ahead, there.
03:17Oh, and ginger.
03:19That's a good one.
03:20Ash, how do you feel about the stash, Ash?
03:22I mean, that was cute.
03:23I mean, we can make some stuff happen.
03:25All right, all right.
03:26The winner of today's task will not get immunity, but you will get an advantage in the test challenge.
03:3460 minutes on the clock.
03:36Stay in the present, because your time starts now.
03:39Oh, what do I need?
03:46My brain always goes blank when I get in here.
03:49I'm feeling very confident making a gift basket, because I've had clients make me make them
03:53for hundreds of people for Christmas, but usually gift baskets are a labor of love,
03:58and they don't just take 60 minutes.
04:05Dennis.
04:06Yes.
04:06Have you ever made a gift basket?
04:08Like, ever?
04:09Once upon a time, but it's been some time.
04:13It's been some time.
04:14Heck yeah.
04:15I can't wait for that joke to...
04:16No one intended.
04:17Right?
04:18How is your hand doing today, Lauren?
04:21It is not so hot, but if I go home, it's my food, not my stupid fingernail that's not
04:27even there anymore.
04:29Warrior mentality.
04:30I love that.
04:33Never done this before.
04:34Nope.
04:37Not gonna work.
04:38I've never cut open the whole coconut, and I don't want to waste my time trying to do
04:41that.
04:42So, I'm gonna use just shaved coconut for my actual cooking of things.
04:48What did you get?
04:48I got pistachios, so I'm toasting them up now, because I know I want to start with some
04:52kind of, like, simple syrup.
04:54Sounds good.
04:54I am making pistachio simple syrup, and then a kind of a chocolate bar situation that I
05:00haven't figured out yet, in addition to toasted pistachio scones.
05:04I'm making this basket for my mom.
05:07Growing up in Houston, my mother was a single mom, and she made an effort, after being at
05:12work all day, to come home and make sure I had something to eat.
05:15And it's just her and I, and I really do value that.
05:1845 minutes left.
05:20This is a fun challenge.
05:21I love giving gifts just in general.
05:23Me too.
05:24It's so cute.
05:25I'm making grandma's tea cakes, spiced nuts, and candy bacon.
05:29I want cinnamon to be the star of these tea cakes.
05:32My grandmother usually does these with vanilla and a little bit of lemon.
05:35I cannot let my grandma down.
05:37Hi, David.
05:38Hi.
05:39You need this win.
05:40Are you good as a food stylist?
05:42I'm gonna tap into my inner queen, and then bring it out for you.
05:46And you're fighting for that advantage that's going to give you a leg up in the tap.
05:50Okay.
05:50I can eat a leg, a arm, a foot, anything.
05:52Whatever you got.
05:53I'll take it.
05:54Bye, David.
06:01Okay, what are we making?
06:02So, I'm doing like a homemade basil pesto, which we've already done.
06:05I'm doing a bruschetta mix, which I'm gonna put in here with some crispy bread on the side.
06:10Spaghetti.
06:10So, if anyone wanted a dinner party, I'd give them a basket, and it's already made.
06:13They just boil a pasta.
06:14You gave them a trip to Italy.
06:16Yeah.
06:16Food gifts are like my favorite thing to give people.
06:18They are.
06:18I just found out we got a food basket expert over here.
06:21But I don't know.
06:21I usually take like hours.
06:22You only have 39 minutes.
06:25Yeah, that's crazy.
06:26But I'm really excited to see the rest of your basket.
06:28Okay.
06:28Bye.
06:36Hi, Ashley.
06:37Oh, these look pretty.
06:38How are you?
06:38Ashley, you got pistachio, and you are stacking it up already.
06:42Wait, you got toasted ones.
06:43They're inside the stone?
06:44Correct.
06:45I also want to make sure you're keeping track of tying it.
06:47Yeah, I know, bro.
06:48Bye, Jeannie.
06:49Okay, okay, bye.
06:50Bye.
06:50I'm gonna get out your way.
06:51All right.
06:51All right.
06:51Bye, Ash.
06:53Alex?
06:54Hello.
06:55I'm coming up with some pretty cool stuff here.
06:57This must have been.
06:58What is this?
06:58So this is a cilantro coconut chutney, which will be his bread.
07:02And then I'm gonna make a coconut cashew dukkah, which is like a nut mixture to go on
07:08top of things.
07:09You know, I'm trying to get all this done in the next 10 minutes.
07:12Okay.
07:12So I can have a solid 25 minutes to style and take pictures.
07:16Please don't be that Insta boyfriend who takes pictures and like barely gets what matters
07:20in the frame.
07:23That's not me.
07:24Okay, good.
07:24I don't have social media, I never take pictures of my food, and I don't have any experience
07:29with styling.
07:30I'm really trying to push myself and show my creativity, but I feel way out of my depth
07:35today.
07:36Definitely feeling the pressure without judging.
07:39What's cooking over here, Dennis?
07:41Ooh, I smell ginger.
07:42I've got some ginger and lime cookies in the oven that are hopefully gonna come out shortly.
07:46I'm also doing a strawberry ginger and lime jam.
07:49I'm thinking of my wife's jam right now.
07:52On the rare, lazy afternoon that we have, my wife and I will sometimes sit with warm
07:57beverages and a set of tea snacks, and we get to just enjoy the quiet.
08:01And I'm going in that direction with my basket here.
08:05How is your food styling, Dennis?
08:06I am learning that I have a lot to learn.
08:10Everybody's coming with their A game, so I want to make sure that I've got something
08:13going here.
08:14Dennis, is there anything that you're worried about in this challenge?
08:16Time as always.
08:17Yup, 25 minutes.
08:19Work gingerly!
08:22Lauren.
08:23Hi.
08:24Everybody's so worried about time.
08:26Are you worried about time?
08:27No, I'm keeping things simple here.
08:29Really?
08:30I lived in Napa for quite a while.
08:32Oh my god, that's the mecca of food baskets.
08:35Napa Valley is a very special place to me.
08:37It's where I studied food and wine.
08:40So the theme of my gift basket is welcome to Napa Valley.
08:43Oftentimes, when people visit Napa Valley, they're welcomed into their bed and breakfast
08:47with a gift basket from different wineries or the local grocery store.
08:52So that's what I want to emulate with my basket.
08:55This one thing that my mom has taught me, it is to give your gifts height, make them look
09:00bright, and the person who gets it, they want to take it.
09:03And so it looks inviting.
09:04So I grab all the tissue paper.
09:06I think I'm just going for like springy.
09:08So it's like happy.
09:1015 minutes, coach!
09:12What are you feeling like the aesthetic's going to be for your basket, Dennis?
09:14I guess like a rustic, like country kind of thing.
09:17I'm going to try to make some time to take the pictures, and just hope for the best kind
09:21of at this point.
09:24Make sure you're getting everything into a basket.
09:27Make sure your pictures are popping.
09:30I feel so out of my element up on this ladder.
09:33I've never done anything like this.
09:35This is harder than I ever thought it was going to be.
09:37Alex, I thought I'd never see the day.
09:41Me either.
09:42I still have a lot to learn and a lot to prove.
09:45So bad.
09:46Annabelle, I love that your basket is making you laugh.
09:49This is the hard part.
09:50Yeah.
09:51I'm so bad at taking pictures.
09:53I feel good about the cooking and the gift basket, but I do not have the photographer's
09:57eye, so I have no idea how my picture's going to turn out.
09:59Don't disappoint.
10:01You've got to impress Elle, the queen of food gifts.
10:04Noticing the empty space in the basket, I'm trying to see if there's any way that I can
10:08fill some of this space up.
10:10So I throw together like a little trail mix and something to put in there.
10:13Maybe this will make it seem like there's a little bit more in the basket.
10:19Wow.
10:20Guys, this might be my favorite challenge.
10:21Really?
10:22Yeah.
10:22This, yes.
10:23It smells good.
10:24Because there's something about seeing all the food gifted that it makes you like excited
10:27to receive.
10:28I love it.
10:30First time I've ever seen Alex sweat.
10:32He's like, cooking is one thing.
10:34Photos.
10:35One minute and 45 seconds.
10:36Don't give up.
10:38So my bacon is resting, but I need to let it cool down to make it nice and crispy.
10:46I realize I need to get these pictures taken.
10:51Talk about a photo finish.
10:52This is going to be make it or break it.
10:5525 seconds to get the perfect photo.
10:58Elle Simone Scott's got to approve this.
11:01I know there's millennials in the house in here.
11:03Don't jack this up.
11:05I have no time to quickly snap five photos like bam, bam, bam, bam, and I hope I got a
11:10good one.
11:11Five, four, three, two, one.
11:17Time's up.
11:18Phone's down.
11:20You got me sweating in here.
11:22This is not platter weather.
11:24My basket is complete, and I realize there's a whole saute pan of toasted pistachios on
11:32the stove that I did not put into my pistachio simple syrup.
11:36There's no more time.
11:38No pitties.
11:39Shit.
11:44I'm Dan Souza, and this is a Dan's Skill Drill.
11:47This is where I give you a practical takeaway that you can use in your own home kitchen.
11:51Let's talk about quickling.
11:52Quick Pickling uses a vinegar solution and is ready in a flash, and not to mention a
11:57beautiful and tasty handmade addition to any gift basket.
12:00Today, I'm going to show you how to turn the humble carrot to a flavor-packed pickle.
12:04It's important to cut them into even-sized pieces.
12:07That way, they all pickle at the same rate.
12:08Let's move on to the brine.
12:10I have three-quarters of a cup of seasoned rice vinegar, a quarter cup of water, an eighth
12:14of a teaspoon of black peppercorns, and an eighth of a teaspoon of yellow mustard
12:18seed.
12:18Finally, one garlic clove.
12:20Starting with the hot brine is going to make our pickles pickle quicker.
12:23While that's coming up to a boil, we can pack our carrots in.
12:26Carrots can maintain a great crunch.
12:28I'm also going to add a sprig of tarragon.
12:30The brine has come to a boil.
12:31I really like to add a funnel.
12:33Now we just pour it on.
12:34Woo!
12:35That is easy, and it smells so good already.
12:37In just a couple of hours, these are going to be absolutely delicious.
12:40Anyone want some quick pickles?
12:41Jack Bishop, crickles!
12:49Cooks, we cannot wait to see your food gift.
12:51We will be evaluating the taste, the styling, and your creativity.
12:56Let's see those style choices.
12:59Alex, you're a first.
13:01This has been one of the most stressful parts of the competition for me.
13:04I have no idea what the judges are going to say.
13:06I have never gotten a food basket from a dude, and let me tell you, I would not be standing here single if I did.
13:13My ingredient was coconut.
13:15The jar is a tahini yogurt.
13:17In that other jar has coconut cilantro chutney.
13:20In the little tin is a coconut cashew dukkah.
13:23Everything can go on the sesame fly bread.
13:26I would spread some yogurt on first and then sprinkle the dukkah on the yogurt so it has a place to stick on.
13:31Don't tell me what's a dukkah!
13:33This tastes amazing.
13:37It is so good.
13:39All of these flavor components go together.
13:41I love it.
13:42It's delicious.
13:43That dukkah dude!
13:45That dukkah be dukkah-ing!
13:48Conceptually, I think this works super, super well.
13:50You have a lot of different textures.
13:52You have the crispy bread, you get the creamy yogurt tahini sauce, and then the crispy dukkah on top.
13:56Overall, I'm really digging it.
13:59Let's see the photo.
13:59From a food stylist perspective, this is very artistic, and that's a great shot.
14:05Do you know what would have been great?
14:07That are labeled.
14:08You want them to be able to identify what it is.
14:11I really appreciate it.
14:12Thanks.
14:12Making this really put me out of my comfort zone, but I'm actually really proud of what I was able to do.
14:17And I really appreciate Elle's advice, and I'll definitely use that moving forward.
14:21Lauren, you're up.
14:22Hello.
14:22Hello.
14:24My flavor profile was thyme.
14:25There's a thyme and lemon garlic marinated feta, a jar of thyme and herbs roasted nuts, and some honey and thyme figs.
14:35We have all the thyme in the world right here.
14:37And I'm really excited about it.
14:40I lived in Napa Valley for five years, and I just feel like if you're going on, like, a nice weekend with your partner, and you book it a little bed and breakfast, this would be sort of like the gift basket sitting in your room when you arrive.
14:52This is super successful for me.
14:54I love when things work on their own and then work together, and I think there's something sexy about it, right, where you have lots of fat and sweet and all these contrasting textures.
15:01I thought it was great.
15:02It's time to see the actual photo.
15:07Wow.
15:07That is gorgeous.
15:10And very much like the book cover, which I'm impressed that you took a note of that.
15:16This definitely reads Napa Baycation.
15:19Did you say Baycation?
15:20I did.
15:21Ooh.
15:22Yeah.
15:23Good job.
15:24Thank you so much.
15:25There's a lot of pretty baskets in here, and the stakes are high, so we'll see who gets that advantage.
15:30I hope it's me.
15:32David.
15:33You're up.
15:34All righty.
15:35Hi.
15:36There you go, man.
15:37My flavor profile today was cinnamon.
15:40Today I made my Grandma Lerlane's tea cakes, millionaire's bacon, a cinnamon toast crunch candy nut, and my savory spice rub as well.
15:50I'm really liking the tea cake in this mix, but the bacon should be, like, really crispy.
15:56I think the candy bacon was a nice add to it.
15:58I mean, you can give me a cookie and bacon any time.
16:00Yeah.
16:00I want to see what you guys think about this photo next.
16:02I love that all of your items are lifted to the top of this basket, right?
16:08But this paper, it just takes away from everything else.
16:13Okay.
16:13To me, this feels just a little bit messy, like something actually kind of spilled there.
16:17Yeah.
16:17Thank you, David.
16:20Next up, we have Dennis.
16:22Good morning, judges.
16:23Hi, Dennis.
16:23Hello.
16:24My flavor profile was ginger, and I've got a ginger and lime glazed cookie, a little bit of a trail mix snack, and a strawberry ginger and lime preserve.
16:39Whoa.
16:39Just at first glance, gifting, you want to be, like, super generous and having it right to the top.
16:45This makes me feel like, let me just wrap this up and give it to someone that you already have that's open in your fridge.
16:50I'm teasing you.
16:50But I am a sucker for strawberries and preserves, and I would love it, you know, with oatmeal, on bread, you name it.
16:56I think that's really lovely.
16:58I think the cookie is really good.
16:59I really do like the flavor there.
17:00You had an abadanza of things, Dennis, and I don't see any of them here.
17:09What is that?
17:10It's just a word when we want something to look abundant, you know.
17:13Oh, an abadanza.
17:14It's abadanza, right?
17:16Right.
17:16We're ready to check out your photo, are you?
17:19For what it's worth.
17:20Okay.
17:21Believe in yourself.
17:22Let's see it.
17:23Okay.
17:23Would have liked a perspective of where I could see what's in the jar, but the thing that really works for me here is the color palette.
17:30Good job, Dennis.
17:31Thanks, folks.
17:32And we're ready for Ashley.
17:34Okay.
17:35Hello.
17:36Hello.
17:37Okay.
17:39My flavor profile was pistachios.
17:42I decided to create a pistachio simple syrup, a pistachio bark using the simple syrup and a little bit of matcha powder because green, and then pistachio scones with a pistachio glaze on top.
17:54Mmm.
17:56Ooh, wee, girl.
17:57Mmm, mmm, mmm, mmm, mmm, mmm.
17:59Nice.
18:00I love dances.
18:01Those are great.
18:01Ashley, what did you call this?
18:03I called it a pistachio bark.
18:05Okay.
18:05I think we got to rename it.
18:06Okay.
18:06To a pistachio truffle.
18:08Oh.
18:08Because you have that truffle texture there.
18:11Oh, that's so smart.
18:12The syrup tastes like pistachio extract to me.
18:14Okay.
18:14I would have loved to have seen if you had toasted some pistachios, ground them up, mix it all in there.
18:19Forgot to put them in there.
18:20Oh.
18:21Yeah.
18:21So you did do it.
18:22I did.
18:23This biscuit scone is what I want.
18:25Thank you, cousin.
18:26Let's see the photo.
18:27The biggest thing for me is, like, I feel like you're gifting me a big bottle of water.
18:32Like, that is the thing that comes true for me.
18:34I would have loved a label on the simple syrup.
18:36I think it's really colorful and fun, and it makes me want to dig in.
18:38Shout out to my mom.
18:39She loves tissue paper.
18:41Yeah.
18:41Aww.
18:41My cats love tissue paper, too.
18:43Wow.
18:44Dan, that's a lot of cleanup.
18:45Thank you, Ashley.
18:46Thanks, guys.
18:47Okay.
18:48Annabelle, you're up next.
18:50I know.
18:50Ooh, Annabelle likes us.
18:52Whoa.
18:53Oh, my gosh.
18:53This ribbon.
18:54My flavor profile was basil, and I made for you an Italian dinner for two in a pinch.
19:00Basically, it has everything you would need to cook a dinner in, like, 15 minutes.
19:03A starter, which would be the bruschetta, the homemade basil walnut pesto to make a pasta,
19:08and then some Parmesan cheese, and then a bottle of wine to split.
19:11This basket is top tier.
19:14This is something that definitely stepped right out of the food gifts book.
19:18Oh, thank you.
19:19Why?
19:19Everything that you need for the dish is right here in the basket.
19:23So, I think both things are delicious.
19:25That pasta I like a lot.
19:26I feel like you got the balance really nice there.
19:28Yeah.
19:29Okay.
19:29That said, let's check out this photo.
19:33There's so many things happening in that photo.
19:35It's very hard to focus on how beautiful this basket actually was.
19:39Yeah.
19:39I would have just wiped out, like, all of this stuff here.
19:42Thank you so much.
19:43Great job.
19:44That job.
19:46The judges have a tough decision to make.
19:48True.
19:48Yeah.
19:49I'm just glad it's not mine.
19:53Styling is not easy.
19:56No.
19:56But you had fun, right?
19:58Yeah.
19:58A lot of fun.
19:59Your task today was to create a food gift using a specific flavor profile.
20:03And to take a cookbook-worthy photo of it.
20:07The two of you really stood out.
20:10Annabelle and Lauren.
20:11You both delivered creative and flavorful food gifts.
20:14The winner of today's task is Lauren.
20:35Wow.
20:38Maybe that busted finger is good luck.
20:40Yeah.
20:40Oh, man.
20:43I won two challenges now back-to-back.
20:46That's crazy.
20:48Lauren, your gift basket really was the total package.
20:52Well done.
20:53I really love that the judges are starting to see my versatility and my style and that
20:59they know I have more to offer than just cooking.
21:02Congratulations, Lauren.
21:04You've received an advantage for today's test challenge.
21:07Oh, my gosh.
21:08We'll tell you about your advantage in a little bit.
21:10Okay.
21:10All right, cooks.
21:11Are you ready to meet your guest judge for today?
21:13Yes.
21:14She's a stand-up comedian, former SNL cast member, foodie, and dressing room Instagram
21:19chef.
21:20It's Punky Johnson.
21:21Punky Johnson is so funny.
21:29I absolutely love her.
21:31Punky is no stranger to a good challenge.
21:33Could she be throwing down lobster meals and lasagnas in her air fryer in her dressing room?
21:40Me killing it.
21:41Throwing it down.
21:42All right, cooks.
21:42Maybe you noticed the towers towering behind us.
21:45Well, today, we're pushing your cooking and your styling to go just a bit further.
21:51Each of you will be responsible for creating a show-stopping food tower.
21:56Under each of these towers is a card to a specific cuisine, and each cook has to use that in their tower.
22:01Lauren, since you won the task, you get to select your tower and assign the tower to everyone.
22:09Oh, that's cool, Jeannie.
22:12I know, I know.
22:13Lauren, style and presentation is key in this challenge, so pick the tower that speaks to you.
22:20I kind of like this one.
22:22Oh.
22:24Okay, Lauren, flip it over and tell us what cuisine you got.
22:27Mexican.
22:28Okay.
22:29You ready for that?
22:30Yes.
22:31Which tower are you picking next, and who are you giving it to?
22:33The one on the far left for Annabelle.
22:35Okay.
22:36That's the one I was thinking of.
22:38Yeah, girl.
22:39Tell us what you got.
22:43French.
22:44French food.
22:45What are you reading?
22:45Lauren, who's your next victim?
22:47Ashley.
22:48How's that girl?
22:49The tallest one in the middle.
22:50Sorry, I gotta go with my girls.
22:52Love you guys, but...
22:53Just not as much.
22:54Yeah.
22:56Indian.
22:58Santa.
22:59The one on the far right.
23:00Oh, I can't wait to see what cuisine that is.
23:02Chinese.
23:03Nice.
23:03Very nice.
23:05Alex.
23:05The last one.
23:06Alex's tower.
23:07I'm like, so ugly.
23:10He's my biggest competition.
23:12I'm a lot more competitive than I thought I was.
23:16Caribbean.
23:17Caribbean food.
23:18That's all right.
23:19That's very new for me.
23:20Okay, David.
23:21Come and grab your tower.
23:23What is it?
23:24Greek food.
23:25I was expecting that.
23:27I was expecting, like, cupcakes.
23:29Right.
23:29Yeah.
23:30Cooked.
23:31You'll have 75 minutes to create your towers.
23:35You must have three separate cooked items.
23:39One for each level.
23:40We want these to be cohesive and take us on a journey.
23:44And you must incorporate the cuisine you've been assigned in some way.
23:48And you better impress me, man.
23:49I ain't walk all the way from a big apple out here for some small tops.
23:52The winner of this test challenge is going to win a plethora of amazing kitchen tech gadgets from ANOVA.
24:02Ooh.
24:03Yes.
24:04And if y'all don't want it, I'll take it.
24:06I need all my sous vide stuff.
24:09That's amazing.
24:10All right, Cook.
24:1175 minutes.
24:12Start.
24:15Now.
24:17Oh, my God.
24:21Dan hates edible flowers, but if we're going to Mexico, then, like, that's going to happen.
24:29So, my French friend, where are you going?
24:30I was in Paris for six weeks this summer.
24:33My best friend lives there.
24:34Nice.
24:34One of my favorite snacks is, like, a toasted baguette with whipped French butter and radishes.
24:38With, like, a little flaky salt.
24:40Yeah, yeah, yeah.
24:41Wait, you're Greek, right?
24:41Greek, yep.
24:42So, I love Greek food because growing up, downtown Detroit has an amazing Greek town scene.
24:47I don't want to be confident and cocky, but I know the food is going to taste good.
24:52It's a great one to get.
24:53Yeah.
24:53What would be another one you would choose?
24:54I'm Mexican.
24:55Oh, yeah.
24:56Okay, me too.
24:57Hi, Lauren.
24:58Hi, too.
24:58How are you?
24:59You're grilling some bell peppers over there.
25:00What's going on here?
25:01I am figuring that out one step at a time.
25:04Oh, so you're still making the menu.
25:06Oh, yeah, yeah, yeah.
25:07Oh, wow.
25:08Oh, yeah.
25:09I'm not necessarily aiming to make traditional Mexican food because what I would make likely
25:13pales in comparison to what they make in Mexico.
25:16While they might not eat peas in Mexico, that's going to keep my guacamole really green.
25:20Are you worried at all?
25:21Yeah.
25:22Oh, oh, okay.
25:23Pressure's on.
25:24I'm amongst a lot of talented people, but here's the thing.
25:27I'm not going home today, Jamie.
25:30You're not going home today.
25:31Watch your fingers on the mandolin, please, because we only have one hand left.
25:34I know, right?
25:35Oh, my God.
25:36And we're going to need every finger you've got.
25:38Yeah, that's all we are.
25:39Did you just cut yourself again?
25:41Saniya's good.
25:42I'm going to leave you alone.
25:44Bye, Lori.
25:44Hi, Dennis.
25:48Hello.
25:49What are you cooking over here?
25:50Let's do the Chinese play range.
25:52The one definitive thing I know I've got going on is a pork and chive dumpling.
25:56I've gone back and tried to attack my wonton problem from a previous challenge, but I'm
26:02not confident in my folding technique.
26:05So, I tried to do a shepherd's purse, which is a kind of fried dumpling.
26:09Oh, wow.
26:09Okay.
26:10I want to show the judges that I've been taking their feet back to heart.
26:12I am going to try a crispy duck lettuce cup.
26:16Wow.
26:16Good luck with your Chinese cooking.
26:18Thank you so much.
26:18You got it.
26:2345 minutes, everybody, and I don't want to see no leading towers here.
26:27Beautiful, vertical, presentable towers.
26:30Alex, what part of the Caribbean are you taking us to today?
26:35I've been to the Bahamas.
26:36Oh, nice.
26:37To Nassau.
26:38I know.
26:38At ATK, you do have to be super familiar with all the different cuisines.
26:41I'm eager to learn about everything, and that's the fun thing about food is that you can never
26:47know everything.
26:48Don't skip on those flavors, okay?
26:49I won't.
26:49I will not.
26:51Hi, Ash.
26:52Hey, Dennis.
26:53How are you?
26:53How's the Indian cooking going on?
26:55It's going.
26:55Yeah?
26:56Have you made Indian food before?
26:57I made briyani one time, which is like basmati rice, chicken, all these spices, and because
27:04I got rave reviews on my chicken, I'm running it back.
27:06So it's going to be like a curry chicken wing situation.
27:08Time hasn't always been your friend.
27:10It hasn't.
27:10Why you got to come up here and bring it all stuff?
27:12This competition, it's nerve-wracking.
27:15I'm a little tired, and I'm having these constant issues with time management.
27:18So, for this challenge, I'm thinking just don't go crazy trying to do too much, and
27:24have plenty of time to make sure that everything goes exactly the way I want it to.
27:28You got to trust yourself.
27:30Don't jinx me, bro.
27:30I want you to not talk yourself out of anything that's looking for us.
27:35It's not jinxing.
27:36I'm encouraging you.
27:37All right.
27:3739 minutes, okay?
27:39I'm encouraging you.
27:39I'm rooting for you, Ash.
27:40Copy that.
27:44Bonjour, Annabelle.
27:45Bonjour.
27:46How are you feeling?
27:47Good.
27:47You're the only one that has the tower started.
27:49Yeah, because this is going to take me the longest.
27:51What's that?
27:52French onion grilled cheese.
27:53Like, French onion soup grilled cheese.
27:55French onion soup is my favorite.
27:57I have not had it in grilled cheese form.
27:59And I'm going to use this bread.
28:00I'm doing a Fiends Herbs dip, which is like the four most classic French herbs.
28:04They usually do like a dressing or vinaigrette, but I made it into a dip.
28:06Are the judges going to be impressed?
28:08I hope so.
28:09You know, at this level of the game, they're expecting everything you got.
28:13Yeah.
28:13Every second to be used.
28:14And you have 32 minutes left.
28:16Yeah.
28:16Okay.
28:16Maybe I'll add something.
28:18Okay.
28:19You're making me nervous.
28:20You've got the Nova prize on the line.
28:21And don't forget there's $100,000.
28:23Oh, and then there's that cookbook option.
28:24Oh, yeah.
28:24Yeah.
28:25So, yeah.
28:25Just the cookbook.
28:26Making it this far in this competition is already a win in my book, but I want to make
28:29it to the end.
28:30My cookbook would be about healthy, approachable meals for the younger generation who have no
28:35idea where to start in their cooking journey.
28:37It feels so close to reality, and I would be so excited to win.
28:41Good luck, Annabelle.
28:43David.
28:46Hey, bro.
28:46My friend.
28:47Hi.
28:48How are you?
28:48Where are we traveling to?
28:49We're going to Greece.
28:50Okay.
28:50I'm doing a little bit of kofta for you, and the phyllo doughs that are in the oven that
28:55I just put in there, I used a little bit of the lamb fat to brush on top of that.
28:58You're going to brush out your phyllo dough, don't you?
28:59Yep.
28:59And then I made a peccaccia bread that's over there, and it's really pretty.
29:02Oh.
29:03Wow.
29:04A little peccaccia bread with a little tomato, olive oil, zittar on top.
29:08And you were in the bottom last week.
29:09Uh-huh.
29:09But you're still standing here.
29:10I'm here.
29:11I'm very nervous because my basket challenge was not as strong as I wanted it to be,
29:15so I need to bring it with this food tower if I want to stay in this competition.
29:1922 minutes, cooks.
29:20And Lauren, it's not Mexico.
29:23It's Mexican.
29:26What?
29:27Thank you, Jeannie.
29:31Dennis, what you got in the oven, friend?
29:33Duck breast.
29:34Ooh.
29:35Smart.
29:36Hoping it'll finish medium.
29:37Concerned about the crisp on the top, but que sera, sera.
29:41Winning this competition is important to me because I've always wanted to show my daughter
29:46it's never too late to chase a dream.
29:50Up until this point, culinary school has been unattainable for me because my day job is a
29:55data analyst.
29:56I want to make sure that my family is well taken care of.
30:00It wouldn't be feasible for me to just drop out of my life as I'm currently living it.
30:04I'm very hot.
30:05But winning $100,000 would allow me an opportunity to put myself into culinary school and go chase
30:14my dream of being a chef.
30:15How's your timing going, David?
30:17Um, it's going.
30:21The bottom layer, the middle layer, they look great.
30:24I'm cool with them.
30:25But this top layer, it's a whole different story.
30:28I do not have time to make naan, but I'm not about to end up with an empty tower.
30:32So, I see the pre-made naan and I feel like the judges are going to get on me, but I can
30:38just toast that up really quickly and just whip some butter, spice it up, and put it on
30:43the top layer.
30:44Does anybody have parsley?
30:46I'm looking at the top six in this room right now, and you only have six minutes left!
30:51Do you have hot oil going over there?
30:52I would not use mine.
30:54I've got all kinds of stuff in it.
30:55That's all good.
30:56My time's really running out at this point.
30:58I need to make some tortilla chips, and my oil's not hot enough.
31:01Oh my god, where are these dots?
31:10Do you have hot oil going over there?
31:12Uh, I would not use mine.
31:14I've got all kinds of stuff in it.
31:15That's all good.
31:16I mean, Lauren, I fried chicken in it, but I have hot oil.
31:18Yeah?
31:19Yeah.
31:19I'm okay with that.
31:21Thankfully, I actually have my back, and saves the day.
31:24I'm coming over to use your hot oil, because mine's at 240 degrees.
31:30It's like at 350.
31:31Hell yeah.
31:32I can work with that.
31:33I won't let them burn for you.
31:34You're amazing.
31:35You're my girl.
31:36I know this is a competition.
31:38I get that.
31:38But this is also America's Test Kitchen.
31:40Teamwork makes the dream work.
31:42It's an admission statement.
31:43Help your girl out.
31:45Fill all the tears in your towers, Coach.
31:47You've got five minutes left.
31:51I see you tasting, Dennis.
31:52I love that.
31:54I didn't want to take the risk of overcooking the pork, so I pulled it earlier than I probably
31:58should have.
31:59It's got the sweet, but it's not balanced.
32:00If the texture of the protein is off, this might then be home.
32:04I want to see tears, not tears.
32:10Oh my God.
32:11I killed myself.
32:15I'm really not thrilled with the tower.
32:17I have to use.
32:18I would have picked almost any of the other towers, but this could be a gift in disguise
32:23because it's going to force me to push myself.
32:25Oh.
32:27Smells good in here.
32:29It's tense in here, guys.
32:30I can hear you tasting.
32:32Oh my God.
32:32Lauren, what am I making?
32:33Chips?
32:33You're making tortilla chips.
32:35You're making tortilla chips for Lauren?
32:37Wow.
32:37Yeah, she's got nine fingers, so why not?
32:39Help a sister out.
32:40Okay.
32:41Ashley, is your tower done?
32:43Yeah, she's done.
32:44Lauren, do you want to look at your chips?
32:45Girl, they're not crispy enough for me.
32:49They're not crispy enough.
32:50Yeah, I got you.
32:51I'm babysitting until the last minute.
32:52You outsourced those chips across the kitchen?
32:55She did.
32:56What?
32:56She did.
32:56That's love.
32:57I mean, that is real love.
32:59That's love.
32:59This chip.
33:00This chip.
33:01I have a lot of tarts, and to put them on the top, they really wouldn't stand out.
33:06So I put them on that middle shelf, and then I want to add something that's going to wow
33:10them, so the pita pockets will go on top, to be the crown on my tower.
33:14One minute left, cooks!
33:16Does anybody else need help up in here?
33:18Can I help you make something for you?
33:19Lauren, I'm breaking it.
33:20They're hot as hell.
33:22They're hot as hell?
33:23They're hot as hell.
33:24Good.
33:26Ten, nine, eight, seven, six, five, four, three, two, one!
33:36Time's up!
33:36These towers are done!
33:41Nice job, everyone.
33:42That was intense!
33:44These towers are towering, baby!
33:48For today's test, we asked you to create a food tower for a specific cuisine.
33:53And it was tensed up in here.
33:56Hit you like a brick wall.
33:58I guess we wouldn't want it to be me.
34:01Annabelle, you're up first.
34:05My country was France, and today I brought you a little Parisian lunch.
34:09On the bottom, I have a Fiennes Herb creme fraiche dip with crudités.
34:13The middle, I have a French onion soup grilled cheese with crispy gruyere.
34:18And then on top, a classic French snack, which is baguette with whipped European butter, fresh
34:24radishes, and flaky salt and chives.
34:26Oh, what you putting in that sauce?
34:28Thyme, tarragon, parsley, and chives.
34:30I like that sauce.
34:32I really like how you are doing something super traditional on top with the radish and
34:36the butter.
34:37And then like the next step down, French, but like not really.
34:40Like it's a fun conceptual level.
34:42So I like that a lot.
34:42The bottom, it's not necessarily like a wow layer for me, but it also works really well
34:48together.
34:49I think it's a very successful three layers of a party there.
34:52The baguette was a little salty for me, but I love that traditional French flair.
34:58Flavor-wise, it's bold.
35:00Taste-wise, it was delicious.
35:02But I want that sauce recipe, and I want every single step.
35:05When I first saw that you were taking us to Paris, I started practicing my French magnifique
35:09and then I saw the vegetable platter, and I was like, what?
35:15It's crack-a-lackin' good.
35:17Thank you so much.
35:18Thank you, guys.
35:19Dennis, you're up.
35:21Ooh.
35:22My cuisine was Chinese.
35:24I tried to take a dim sum inspired approach to it.
35:28Hoisin duck lettuce wraps at the bottom tier.
35:30The middle tier is pork and chive shepherd's purses with dipping sauce.
35:35And then the top is inspired by red braised pork.
35:38It's the sweet and spicy pork belly.
35:40I want some of that pork.
35:42This smells amazing.
35:43I particularly did love the duck, and I would have just left it at the duck.
35:48It's just hard to get to the good part.
35:50What I would probably do is remove the skin.
35:52It's great when you can, like, crisp it up, or if you can cook it long enough that it's
35:55actually really tender.
35:56It's close.
35:57Pork belly is so awesome when it's right that it's a little bit disappointing.
36:01The shepherd's purse was lacking.
36:02You did have a little problem technique-wise, and you do have to have a bit more finesse
36:08in your cooking ability.
36:10I'm so proud of you for getting out of your comfort zone with this tower.
36:13Lauren, you're up next.
36:16So let me preface this by saying the flowers are because it's a fiesta.
36:21They're not for you to eat, Dan.
36:24I have Mexican cuisine.
36:25The bottom layer there, those are radicchio cups with a Mexican street corn.
36:31In the little tiny shot glasses are charred peppers.
36:34The second layer, corn tortillas that I fried up with strip steak.
36:38And then the top layer is sort of a fresher take on a guacamole with spring peas and some
36:44tortilla chips.
36:45Sweet Ashley helped me out because my fryer oil was hot enough.
36:48This looked delicious.
36:49Just from the rooty to the tootie.
36:51If I was at a party and I was in the middle of a conversation, I would be like, I'm out of
36:54there.
36:55I want to eat the flowers.
36:56You can.
36:59I have to be honest.
36:59The food stylist in me feels like this is a little busy.
37:03Okay.
37:03But I do get party vibes.
37:05I ain't never heard of peas and avocado mixed together.
37:08But it's delicious.
37:10Y'all feel like this?
37:11Mm-hmm.
37:12How's that?
37:12Mm-hmm.
37:13Mm-hmm.
37:14I feel it.
37:14I feel it.
37:15Top of the peas is so cool.
37:17The chips on top for me.
37:18Mine were like not totally cooked all the way through.
37:20But I love this layer.
37:22I'm super, super into.
37:24This is the second time in a row where you've served this expertly cooked protein.
37:28Your lamb before that was like mid-rare all the way through and this steak is like perfectly
37:31cooked.
37:33For me, the street corn kind of lacked.
37:34It was very bitter.
37:36But when I put your pepper sauce on, that became a party in my mouth.
37:40With the bell pepper sauce?
37:42Slap.
37:42I mean, it's slapping.
37:43It's punching.
37:44It's kicking.
37:45Thank you, Lauren.
37:46Next is Ashley.
37:49That's a good title.
37:49Wow.
37:50Are you struggling to carry your own tower?
37:53Look, the other day we had a food processor fiasco.
37:56So, I got Indian cuisine and I made chicken briyani, so that's what you have at the bottom.
38:02Above that is just Indian spice chicken wings with a cucumber raita.
38:06At the very top, I wanted something sweet.
38:08It's toasted on bread with an Indian spice butter.
38:11There's some Indian fried chicken right here.
38:12Okay.
38:13Y'all taste that fried chicken yet?
38:14Ashley, you still make really good fried chicken.
38:16Thank you, Dan.
38:17From last challenge, it really does have a nice spice paste to it.
38:21So, this level for me is actually really successful.
38:24The biryani, it's not an easy thing to make.
38:26I know where you were trying to go.
38:28It is not displeasing to taste.
38:30I'll take that.
38:31I'm going A for effort, but the top, it wasn't necessary.
38:34I wouldn't even be mad if you would have been like, man, F that tower, bro.
38:37Okay.
38:38That's all I had.
38:39Like, I ain't doing the top tower.
38:40I was like, girl, just get it done.
38:42You have to step your game up.
38:43I love you.
38:44Thank you so much, Ashley.
38:45No problem.
38:46There's a few misses on my dishes, and I don't know where this is going to put me on the totem pole.
38:52But here we are.
38:54Alex, you're up.
38:54All right.
38:55I had Caribbean cuisine, which is something I'm unfamiliar with.
39:00One of the dishes, I took caramelized carrot ginger, arancini.
39:03That's just some spicy mayo.
39:05I have twice-fried plantains with the mango salsa, and then jerk chicken skewers.
39:12I actually really like your tostones.
39:13I love that you double-fried them, and you got the nice smash on there.
39:16The top level, it's not a bad dish.
39:18It's mixing from, like, lots of different cuisines, and I feel like maybe the Chicago side of you at the end was like,
39:23we just got to do a mayo-dipping sauce with some spice in it.
39:25I thought you did excellent with the jerk chicken.
39:27I was surprised.
39:28I even really liked the sauce.
39:30I don't know how you pulled that off, but chicken is the star to me.
39:32Congratulations.
39:36David, we're ready for you.
39:38Let's do it.
39:39I know it is bread, bread, bread, but you know what?
39:43I'm from the Midwest.
39:44That's going to be on your food tower, so I hope the judges like bread.
39:48So we have Greek cuisine today.
39:50Being from the metro Detroit area, we have a really big Greek town.
39:55So on top, we have a lamb kasta.
39:59It's also got a little bit of that halloumi that you usually get with the saganaki.
40:03In the middle part, I used some phyllo dough, and I used that lamb fat to brush it on top to give it a little bit of fatty unctuousness.
40:10And then on the bottom, I did pizza focaccia.
40:13This is so pretty.
40:14It don't even look edible.
40:16Mmm.
40:17Mmm.
40:18David, I enjoyed this.
40:19You plucked up my heartstrings with this.
40:21Aww.
40:22Took me back to Greek town, my childhood, eating all those wonderful foods.
40:25Good flavors.
40:27I really love this top shelf here.
40:29There's so much flavor going on.
40:30You really packed it in.
40:32Lamb can take a lot of seasonings, and you have it in there.
40:35One layer down, I think these are perfect little bites.
40:38And the phyllo is crispy all the way through.
40:39It's well-baked.
40:40And then this bottom level, it doesn't really do much for me.
40:43And I wonder if, you know, there could have been more of a Greek salad sort of vibe to kind of round that out.
40:49I'm probably about to say something real bold, but this is probably, flavor-wise, the best tower of the day for me.
40:57Your introduction set my expectations exactly where I needed to be, right here in your hood.
41:03Thank you for taking us on the journey.
41:06Thank you, Sam.
41:06I need this ANOVA prize because I can put a lot of them to my studio that I run for culinary classes, and I really, really want to win it.
41:16Are you guys a little jet-lagged from your trip around the world?
41:18I feel like a leaning tower.
41:20Okay, but you guys also do have to deliberate.
41:22If you guys could just give the judges a second and please take yourselves over to the pantry.
41:27Thank you, Dennis.
41:27Thank you very much.
41:29Woo!
41:29All righty.
41:31She's a doozy.
41:32Judges, who were your favorites?
41:34So I want to talk about Lauren right off the bat.
41:36Yes.
41:36You know, a tower is like celebratory.
41:38It was just popping with color.
41:40It definitely felt like a Mexican party.
41:42Yeah, it was really wonderful.
41:44I mean, she didn't miss avocado and pecan, boys.
41:46She slapped.
41:47Her tostadas was one of my favorites.
41:49It was a little busy for me.
41:51But she did a lot of things right, and she's a good cook, so she often does a lot of things right.
41:56I've spent one week in Mexico in my life.
41:59You even getting vibes with the sparks.
42:01Yeah, you are.
42:01You're giving me Cinco de Mayo, honey.
42:04I can't get over David's Greek tower.
42:06Wow.
42:07It's one of those things where you're like, I don't really mess with that, and then you taste it, and you're like, okay, I can get down with that.
42:12You put a lot of work and time and effort into nailing those flavor profiles.
42:17I really love that pita at the top.
42:19I think his flavors were excellent.
42:20I'd almost be willing to overlook a little skinny focaccia.
42:24I also really enjoy Annabelle's little trip to a cafe in Paris.
42:29Ooh, man, the dip.
42:31From a food stylist's perspective, she took some time to make it look elevated.
42:36This is something that you would see in a magazine.
42:38Annabelle has proven to us time and again that she knows how to make a really good sandwich.
42:42I think we're also, like, our toughest critic.
42:45Like, I'm still thinking, like, about things that could have changed.
42:47Who are your least favorite?
42:48To me, it's Dennis.
42:50Okay.
42:50Something about every level.
42:52Just didn't tie together quite well.
42:53Yeah.
42:54It looked really good.
42:55The chewy skin on the pork, there was some nice flavor on the duck itself, but it wasn't crispy.
42:59It was just such a bummer.
43:00I took some risks.
43:01I just don't know how confident I am that that really paid off.
43:05And the other person I want to bring up is Ashley.
43:07Her fried chicken is great.
43:08We know she makes great fried chicken because she made it last time.
43:11Thanks, thanks.
43:12Her top-level sweet butter, store-bought naan.
43:15It's like, that's not really competition-level food.
43:17We know that she knows technique, but I don't know.
43:20I was like, I want to talk to you, though.
43:21It was just a lie.
43:22So, I'm glad that's over.
43:24All right, judges.
43:25Have you made a decision on who's going home today?
43:29Yeah.
43:29We have.
43:30Anybody worried?
43:31I know I am.
43:32I'm worried for sure.
43:33Definitely.
43:34Cooks, this week's test required you to dedicate more time to presentation without losing taste.
43:41Three of you rose to the top.
43:44Annabelle, Lauren, and David, you showed us that you're the kind of cooks that can take us to the higher level.
43:52And the winner of today's test is...
43:58David.
44:00Wow.
44:01Detroit.
44:02For Detroit.
44:03For Detroit.
44:04David, you brought so much to your tower.
44:06I thought your flavors were so good in there, you didn't hold back at all.
44:09And overall, you brought a real sense of place and self to it.
44:12You're taking home that thick Anova prize full of all the high-tech gadgets that your heart desires.
44:19I'm on cloud nine.
44:20Everyone else in the competition has to know I am a force to be reckoned with, and I'm coming for the win.
44:25Biscuits, let's do it.
44:27Unfortunately, the two that came up short today were Ashley and Dennis.
44:31Ashley, your presentation was impressive, and that chicken was out of this world.
44:37But we felt like your tower fell short and like you just gave up.
44:41Dennis, you showed real skills by presenting so many different techniques and flavors.
44:46But it just didn't tie together quite well.
44:48The cook who's leaving the test kitchen today is...
44:51Dennis, I have daydreamed about doing this for over a decade.
45:03It has been my true honor to be in America's Test Kitchen and cook in front of the judges.
45:08It has been lovely cooking with all of you, and I wish you the best of success.
45:12But we love you, man.
45:16Thank you all.
45:18I don't know, you seem more confident coming out of this, and I'm excited to see what you do with that confidence.
45:22You can't pay for this kind of knowledge, so I've really, really enjoyed myself, y'all.
45:27Now you got me tearing up.
45:29Good luck, y'all.
45:30Bye, Ziggy.
45:30I couldn't feel any better.
45:34I held my own, I'm gonna go home, with no timer, and no judging, and follow the ATK way of things, and try it until I get it just right.
45:46There's so much of what defines a person as a cook that's in the heart.
45:50I will always carry that with me.
45:53The final five.
45:56Congratulations, cooks.
46:00Next week, you're all in for a wild ride up the coastline.
46:06Ooh.
46:07You're gonna meet Jeannie and I at one of my favorite places in New England.
46:12What is our good name?
46:14Peotron.
46:16That's all you get to know for now.
46:19We're so excited.
46:21So, bye, cooks.
46:23We'll see you later on.
46:26No one wants to be in the bottom two of this competition, and I don't want to go back.
46:30And I think I need to set my game up, watch my time management.
46:34But I do have to remember that I'm here for a reason, and we're going up.
46:44Next time on America's Test Kitchen, the next generation.
46:48I want to move!
46:49We want you to utilize high-end ingredients to make a bomb dish.
46:56There is a lot of money on this table.
46:59Go.
46:59Oh, my God.
47:00It's carbonated.
47:02This is not what I signed up for.
47:03Oh, my God.
47:04How do I cut this?
47:06Oh, my God.
47:06Oh, my God.
47:07Oh, my God.
47:07There's going to be a grease fire.
47:09What was your protein, and what did you make for her and him?
47:12Where's mine?
47:13Unfortunately, there were two of you today whose dishes just didn't stack up.
47:16The cook who is leaving the Test Kitchen today is...
47:19The cook who is leaving the Test Kitchen.
47:49We'll see you next time.
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