Tasty Mystery Baskets of Clips

so we can cut it after it cooks and cools.

and weird in a good way.

Bit intimidating making the biscuit.

Thanks for having me back.

because you add nitrates. I know that if I don't do that,

Yeah, leave that out and start plating.

Like a shrimp toast and then a strawberry panna cotta.

Yes. So it's going to be like a-- It looks kind of chocolatey.

And you have just 45 minutes on the clock.

-GAIL: Tell me. -Whelming.

-[laughing] -We can't just make a biscuit.

am I going to be asked to do right now?

I wanted some sort of textural element.

And a broth of mushroom with parsley and seaweed oil.

He's my best friend, my number one fan.

Remember it. Keep it up.

-SARAH: Yeah. -I think it'll make it

very playful, lots of fun.

-We are going to figure it out. -I know.

We need noodles.

the water of the fruit.

We have to do something more impressive than that.

Onions. Anyone seen onions?

What's so hard about this whole situation.

JO: Girl, I'm just-- I just, I know I don't want to go home.

cornbread with a dukkah spice with tomato chili jam.

your butter needs to be very cold.

of the dish well.

-Let's do it. Okay. -I'm right here.

I think they look very similar, taste completely different.

I'm going to go for a sweet shortcake style biscuit.

Now, take a bite of the dish in front of you.

So [bleep] you, biscuit.

If I can get this right,

-Thank you. -[contestants clapping]

Jackson, do you remember when I said,

-It is very crumbly. -Yeah.

in the sous vide machine.

We're packed up, Jae.

We have a hard task.

Can you grab me this instant coffee?

I need so much more time.

Do you guys see flour?

Yeah, Jackson's making everything but the bagel.

But we're going for the same textures.

SARAH: 36 minutes.

I thought you did a beautiful job.

Just thinking of something that she could do that was round.

a strawberry mango sauce and fresh basil.

-Hi. -30 seconds.

Damarr and I are sharing an oven, top left.

This challenge is about both taste and presentation,

Please, welcome back your guest judge for this challenge,

-TOM: Nice. -MELISAS: Both dishes

I've got a king oyster mushrooms over there.

Robert and Sarah, let's start with you.

maybe it would be the same tuile.

Evelyn's dessert is pretty sweet.

Yeah, I'm not relying on ----ing powders here.

Why did you choose to fry your biscuit?

Oh, yeah, yeah. I make it all the time.

And the dish on the left, I like to call "knot foie."

It's just inspired by an everything bagel.