Tasty Mystery Baskets of Clips

That was awesome.

I don't want to serve mushy rice.

It's amazing food and culture and of course, NASA.

The beef was very mushy.

added some toasted pumpkin seeds to the rice

which are once in a lifetime chances.

The reason why they call me the Mississippi Baker

I got a lot to do.

She served these strips of meat with her homemade

-We're going to NASA! -Oh, wow.

-use a pair of scissors. -MELISSA: What's in there?

And you know who else liked it? My man Tony.

that softness that we want didn't happen.

Or cooking on the moon. Speaking of moon,

So, this is the cherry-blueberry cobbler.

of the challenge is just navigating the market.

of the beef was just mush. And the parsnip puree,

ASHLEIGH: I like that idea. I like where you're going with it.

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

This dish warms my heart.

My rice was overcooked. It was really very mushy.

Like, I don't know...

They immediately embrace you,

What a pair of beautiful dishes.

with some hot pickled peppers on top.

Thanks, I'm super excited to be here.

I love it! You're that guy. Every kitchen has that guy.

and what my mother would call chicken gravy

So, the diners can cut open a package

I'm excited to have some experience at NASA.

Evelyn's dish had so much depth of flavor.

It didn't make the plate.

because otherwise there wasn't a lot of flavor.

I want to give a, you know, nice texture to it.

You break into it, it was interactive and fun and playful.

that really pushed our chefs to think about food in a new way.

-of any crumbs. -Crumbs, it's going to go

information and inspiration,

Bulgogi is supposed to cook in a beefy broth.

I just think at this stage, we all know you could do better.

to heat things up a bit.

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

Chef Marcus Samuelsson.

And I said, "astronaut!"

and I'll hide some stuff from you.

It was well-seasoned. It was well put together.

You know, time.

Hi, Nick. Hi, Ashleigh.

NICK: Ten minutes, chef.

Dinero? Dinero? How much?

of Jae's dish work for me.

I'm working on a corn salsa.

about Mississippi kind of having their own identity.

And the winning dish in this challenge will inspire

and you really want it cooked all the way through.

Oh, we're done.