Tasty Mystery Baskets of Clips

They're currently researching how to feed

This was a wonderful challenge

flying and thought, "I could fly one day."

TOM: I didn't care for Jae's mushy bites.

Coming home to a bowl of this stew

-at the Space Center-- -Whoa.

PADMA: Who will make it back? Find out now on Demand,

Are you ready? Because your time starts now! Good luck.

You always know where your own spoon is.

Pavlova will be able to travel well because meringue is

Claudette and I just wanted

your re-thermostabilizing packet of sweet potato slaw,

I have no idea how I'm gonna

EVELYN: Oh, hey!

Don't act like you're surprised.

And then I did a purslane salad over the top and grated

not just going to float out of the pouch.

It's looking pretty good.

And I thought it was a nice dessert. It was fun.

-even get a spot on the couches. -Yeah.

Today I got a chance to feature what I do a lot of, and that's

you didn't give me the full dish.

-Thank you. -Hey, keep your heads up.

The stew was, like, super flavorful.

For today's Quickfire, you'll be shopping and cooking

DAMARR: I'm going to do a seared steak with a salad

NICK: Very cool.

Okay. Let's get them out here.

tortillas and some peppers and onions all on a hot skillet.

cut created the counterpoint to the rest of the dish.

as fast as I want to.

to kind of bring some of that flavor back.

We have a lot to discuss. We'll Call you back in a bit.

Geico We'll How Much You Could Save...

-Makes it a lot more richer. -I thought it was delicious.

I appreciate the peppers,

Back in Korea, it used to be a special occasion dish.

into a can't-miss Houston destination.

The idea that I have here is this hot sauce ceviche dish.

They don't want to be bored off of the food.

-Nick! -Ten grand.

but there were a lot of missed opportunities.

-[chefs laughing] -ALL: Whoa! Wow!

That's the cherry-blueberry cobbler.

DAMARR: Jae, what are you cooking?

Ah... Salsas, tortillas.

right into your next challenge.

subtle things that you did in there.

Buddha. We're going to send you to the stars.

NASA. It's NASA!

will be joining us to taste what you've all created.

so you do have a shot of getting back in.

The okra and the way the collard greens coated

and Top Chef Mexico.

I am thinking about making Korean-style

But you can't just take raw fish to space.

BUDDHA: Never been so close to a rocket before.

you know, get closer to the finale.

is very embarrassing and I have no other backup plan.

But we work with a lot of spices.

I'm really just thinking about going the comforting route,

I liked the surprise inside the golf ball.

Geico We How Much You'd Could Save...

I just get really proud when I think about where I come from.