Tasty Mystery Baskets of Clips

I mean, I grew up watching these movies

To sweeten the pot, the winning team will get

The judges will be joined at the dinner table

and I just don't think you achieved it today.

to stuff it with kind of everything.

I think that my dish is a little spicy

Let's start with Buddha's dish.

And I think Jackson's dish was an adventure today.

It's some African vibes going on.

I like that you went in with the leaves.

Who here remembers when the first

I had spent this gap year in East Africa.

-Thank you. -You're welcome.

As soon as I read that it throws it's jaw back

He's a little out there.

We're thrilled you'll be using our new movie,

LUKE: How're you doing, Demarr? You need a hand?

It seems like a lot.

but the lamb felt soft and soggy.

Luke, is this new to you?

And then we break a piece off

You could tell he struggled with the pressure cookers.

You know, I thought the pork loin

I'm going to use a whole alligator.

going to try my hardest and take risks.

For what I was trying to go for,

It just kept feeling like I wasn't able

which is used to spice suya, which is like this roasted meat.

So, I'm making a fudgy cacao cake

about Jo's dish, I didn't like a lot about it either.

and it's giving, like, a texture of mashed potato.

Grab your swallows.

but even if you didn't have immunity

-[indistinct chatter] -[bleep]

just so I can balance that out.

LUKE: Yeah, it could use some finishing salt.

I'm here. [laughing]

Okay, let's get them out here.

of pepper puree on the inside of the fondant potato,

-15 seconds. -Heard.

or wherever you stream Top Chef.

and then the broth has been cooked down with seaweed.

I'm just topping it off with some salmon roe,

so I'll have the short rib and then on the side

Everyone who drew eba, please come up.

I am at the first course,

but he is unrecognizable to me in his getup.

and then puree that into almost like a chowder.

and then look into opening up my own restaurant.

There's something about that last taste of smoke

What did you think about Jae's lamb duo?

an appearance in the Food and Wine Classic in Aspen,

DeWanda, thank you so much for coming

This time flies the [bleep] out of here.

Her stuffed quail left us with a dry taste in our mouths.

and it's actually one of the largest

to get a concept or any ideas.

I couldn't let you guys come to my city

The first course is on its way.

PADMA: Nice amount of heat in here, too.

-Thank you. -Here you go. Here you go.

Chuku, you understood the assignment, Buddha.

and top chef all-star, Kwame Onwuachi.

This was the prayer that you asked for.

Can you just give me a wipe please?

I couldn't kick it into another gear.

I liked the oyster.