Tasty Mystery Baskets of Clips

and salted crème fraîche on top.

I love the fact that you put the cucumber in the aguachile

so I'm going to do a ginger snap Bundt cake.

The soup is broken.

You want to do your cornbread in this?

I try not to be emotional for today, so I'm sorry.

of shrimp and grits is a wonderful, to me, take on that.

with chicken and offal ragu.

will serve as your inspiration.

and it was everything I thought it would be.

So, I'm just going to make these tortillas.

ASHLEIGH: Come on, girl.

Kelsey Barnard Clark. Welcome back, ladies.

and not, so cheers to everybody.

because she wrote me a letter for the visa

Nick and Ashleigh.

thank you so much for coming.

And that's where I messed up, yeah.

Finding the sense of belonging in a kitchen

It didn't have any definition of flavor.

I've going to make you do weird stuff more often.

everything has to be balanced.

Yeah, it's a lot going on but I would love

I'm kind of, in a sense, going to focus in on

Why did I choose such intricate work?

-NICK: Ann Richards. -Here.

it would be amazing.

-[laughing] Okay. All right. -We're going to do this.

for this challenge.

Ashleigh and Jae, you pulled

and she opened up her law office there and these are

Monique, tell us about your inspiration

-God! Oh, my gosh! -We meet again.

Ashleigh, when those plates went out, you were like,

Buddha's chicken dish was quite clever.

"Your baby is ugly."

-Jackson. -I made tagliolini hand cuts

In honor of the late Barbara Jordan's,

-Buddha. -It's just a great

We've had a lot of fun with classic Texas dishes

It had a crescendo. You know, it really built up.

It's hard to truly cure salmon in two and a half hours.

So, I made green pozole with white corn tortillas,

where I have been the only woman

I love pork rinds so this is actually kind of cool.

We got this! Yeah. Push, push.

DAMARR: All right, I'll let you describe it, then.

-Hey, how are ya? -TOM: Hey, Luke.

without burning them, because there's molasses,

You know, sitting next to this chicken dish,

Barbara Jordan actually ran to be

I'm thinking of, like, a gingerbread cake

ASHLEIGH: Ooh, what you up to over there?

one of the greatest athletes of all time.

the ingredients that were most accessible in that area.

-Thank you very much. -Thank y'all.

to me, but when I take a bite of something,

-Looks great. -Selena.

The texture components in the dish are really nice

to go on top of a honey ice cream.

an alligator, but I haven't broken one down.

I could because she did and I really feel that way.

Growing up as a first generation

-Cool! -Ooh, I love her.

I got the ice cream. Tastes great.

So, she ends up saving up her money and moving to Paris.

I don't-- I can't even believe it.

You had a situation but it didn't feel

please pack your knives and go.

because of her native roots to America.

a lot of bitter notes throughout.

I'm not clear on what Monique was trying to do tonight.

I'll do whatever. You want to? All right.

from the new range of flavors, Talenti Pairings.

Most of the flavor was in that broth with the pancetta.

I got a lot of knife work to do.

-PADMA: Thank you, both. -TOM: Thank you.

The team with the best dessert really highlighted

JO: I bought one of everything. Don't worry.