Tasty Mystery Baskets of Clips

Chefs, you have five minutes.

And now for the hard part.

there was a lot done for the community.

I've never made a dish like this on Top Chef before.

round, full flavor to the black beans.

we pile it on for you.

She served it with a salad, too.

-NYESHA: Yeah. Exactly. -It was well worth it.

We're just grateful,

that I really liked the flavors in Luke's dish today.

[suspenseful music]

My dad, he's from Edisto Island, South Carolina,

-I soak that I'm still here. -Oh, my God, right?

NICK: This is going to be a lot of fun.

It's something that my mom always makes

I think you're right.

are black on the outside,

If you're wondering why there's no roof on the church,

JAE: Twenty minutes.

that warms their soul and makes them feel at home

You should be proud

-Born and raised? -Born and raised here.

just for the sheer simplicity and the audacity to do something

so I think the texture of the salmon was a little lost,

Is it even fair that you got sweet potatoes?

I'm good. How are you?

And Luke, keep doing what you're doing.

on Jonathan Gold's

That's actually my only feedback

She's also a Top Chef alum.

This is a beautiful representation

That's soul food,

Buddha's dish needed a little more heat.

Your time starts now. Good luck.

I'm just happy to have swam in the same pool as everybody.

-What are the crunchy bits? -Freeze-dried yellow peach.

Hoppin' John relish was brilliant.

When you used the word "juicy" just now, it really hit home

but I can feel their support and love.

She did something entirely unique today.

KWAME: These are the Top Chefs.

The food of this neighborhood was and is soul food.

which is like corn masa cake.

I'm cooking with feel today.

The last time I went to go see her,

This is my hometown.

I'm already thinking this is going to be a really good day.

-a little more fat. -Yeah, it was a little tight.

Ashleigh, how you feeling about this challenge?

with vadouvan and salted grapes.

and so she's-- she's got it.

and I can only cook six at a time.

I made 20-minute strawberry gochujang glazed beets

It was beautiful.

DAMARR: Nice job, everyone.

If you have enjoyed the delicious food

there's so many different variations of yourself

without using any kind of powder or squid ink.

I was expecting some crispy bits of crab

How did you treat the roasted cauliflower?

I am making collard greens with hoecakes.

and each of you put your food out there.

I mean, it was a joyful, celebratory day

I think you can do way better.

It's so beautiful.

You know who else liked it? My man, Tony.

I used pumpkin, sweet potato

But, yeah, it's going to be a super tough one, you know?

This is my happy face.

were telling their own story.

I scrapped my whole entire idea

Please pack your knives and go.

This is my nana, which her name is Queen.