Tasty Mystery Baskets of Clips

Did you feel good about your dish?

starch water, fish sauce.

"Oh, if I put my twist on it,

Thank you so much.

I'm happy you guys understood it as it worked in my head.

I'm hungry. [laughs]

-Thank you. -Good luck, chefs.

So yeah, liver mousse, pickles, charred heart

Luke, how are you doing over there.

Literally just looking around learning through seeing.

it was really, really chewy.

I always teach the kids, keep it simple, so I'm like, okay,

Chef Hung with his very cool hair.

If we decide to fry it, is it still okay?

Hey Sam, what are you doing tonight?

Sam, in Last Chance Kitchen, you'll get a chance.

He just needed bold, strong flavors and better techniques.

DAMARR: Nick, what are you thinking of doing today?

I'm going to coat it in sweet potato starch

SARAH: I'm allergic to shellfish.

Alright, I'm going to spices.

as a child running around.

We have one hour on the clock before guests start arriving,

-That was damn tasty. -That was really good.

Yesterday, I left the potatoes

Did you steam the potatoes or did you boil them?

He's going back for more grilled potatoes.

It's a difficult challenge.

-of this stuff here? -It's a little crazy.

This crazy technique of reducing Pho way down.

All right, Tom's having some trouble there.

-when I die. -Thank you.

Naw, they won't tell you nothing.

It's a lot to do in one little tiny package.

Dude, I [bleeped] up.

Right? It's huge.

It was ridiculous.

Sam, please pack your knives and go.

It had everything I wanted, the sweet, the savory, the crunchy.

-mousse in the oven. -Mousse?

the spices go inside the potato.

We will call you back in a bit.

Hi Jae. What are you inspired by today?

I started cooking rice too soon.

The Sichuan style kind of remind me of my food ways.

it's so exciting that you get to go on a journey

I know there's a couple of things you left out over here.

When I eat Indian food

This challenge couldn't possibly

Or wherever you stream Top Chef.

but I understand how they develop their flavors.

-Let's go back to Judges' Table. -Sounds good.

Any kind of potato I'm in love with.

and hopefully get a nice crisp on the outside, very light.

So I knew I wanted to do a banh mi.

-Glorious. -Can I have another please?

-TOM: Thanks. -Thank you so much.

They give you the poker face.

I'm sorry, very much, you know?

I loved the acidity.

Congratulations, Jae.

-The actual chicken. -Agreed.

You can't tell, right?

so I just grilled it.

about Vietnamese cuisine.