Tasty Mystery Baskets of Clips

But you're also experiencing all these wonderful moments

CONTESTANTS: Jae!

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Keep that thought. That's the thought

-[Jae making noises] -'Cause I need you.

of flight foods in all of NASA's missions.

He's a little scientist over there.

It really wasn't undercooked for me.

Hm. This rice is still a little overcooked.

The story goes that local legend and chef "Mama Ninfa" Laurenzo

Very beautiful.

My wife is a pastry sous chef at Eleven Madison Park.

"Mississippi Goddam," and that's really what I feel.

I love that you actually thought about

Feel like I'm the only one still shopping.

The winning chef today is...

this very aromatic coconut water.

-[chefs laughing and clapping] -The Baker comes again!

number one. He clearly is engaged.

Feels like you have a cold for a little while.

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He's doing what I would expect Buddha to do.

from our friends at Chipotle. The Baker!

Food scientists have to meet

-really well here. -Thank you, Tom.

-ASHLEIGH: Yes. -For sure.

of fat in there and that's what keeps it moist.

We spend a lot of time here.

So, I'm thickening with parsnips.

So, I'm thinking tinned fish, reimagined.

So, I'm going to incorporate a roux.

Melissa, we have you loud and clear.

that all the astronauts are asking for.

So, it's really a dangerous game you're forced to play.

I loved the pickle, actually. I thought it gave great texture.

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who's a food scientist with NASA Johnson Space Center.

You can tell that Nick has cooked this many, many times.

The astronauts talked about wanting a taste of home,

Whoa! That's so cool.

I wasn't proud of my dish for sure today.

I'm going to bring this into space.

-[all laughing] -PADMA: Hi, Ashleigh.

This will be a finale like we've never done before.

in space, was just, like, no texture.

flavors and something that I find very comforting.

And then you cooked the barley so firm,

[timer beeping]

My name is William Harris. I'm president and CEO

I noticed when I first arrived that congestion,

The tuna was a very big piece and it was very bland.

and Top Chef can see my versatility.

It is super flavorful, not spicy.

you know, overcooked rice.