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NARRATOR: Previously on "Worst Cooks in America"...
Aaaah!
Oh, my God! Oh, my God!
[ All chanting "Anne" ]
[ All chanting "Bobby" ]
Today, we're gonna put your knife skills to the test.
[ Groans ]
"Hi, Carrie Lee. How are you?"
Bobby Flay.
Dr. Bob, you do not make the cut.
Sorry, Big Mike.
NARRATOR: This year, 14 of the worst cooks in America
are facing their ultimate fear --
the kitchen.
Yaah! Ho-ho!
NARRATOR: Without microwaves or takeout,
these terrible cooks will have to learn to cook from scratch.
Yeah! That's what I'm talking about!
I'm not trying to make it bubble, but it's bubbling.
Seriously?
It's a whole new world, everybody.
...and Anne Burrell...
You're *** me off!
NARRATOR: ...turn these kitchen disasters...
What are they doing?
...into kitchen masters?
We gonna learn how to cook today.
NARRATOR: The final two will cook
for three of the nation's top culinary experts
for a chance to win $25,000 and a complete set
of Food Network kitchen products from Kohl's.
It's Anne vs. Bobby...
as they take on the worst cooks in America.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
MICHAEL: So, Aadip and I come up the stairs in the morning,
and we see a cart.
Can we look? Can we look?
I'm thinking, "Oh, no,
"we have to go sell hot dogs in Times Square
or something like that."
Hey, guys, come down.
Uh-oh! This is fun.
SUE: I have no idea what's in it.
Knowing Chef Anne and Chef Bobby, it could be a body.
ALL: Whoa!
"Put on your mad-scientist caps,
"because today we'll be in the lab.
"Grab something quick for breakfast,
but make sure you save room for dessert."
Ice cream! Ice cream!
Who likes ice cream more than 99 Alex Stein? Nobody.
Let's go make some desserts.
Let's go.
MICHAEL: I'm guessing we're gonna be making ice cream today,
which is kind of a bummer
because I'm very lactose intolerant.
If I eat it, I get sick.
I am not feeling good about today.
BURRELL: Hello, recruits.
This week is all about flavor combinations.
This factory actually makes gelato,
which is Italian ice cream.
FLAY: Chefs come here to experiment
with different flavor combinations.
They have over 200 flavors of gelato here.
CARLA: The only ice cream I'm familiar with
is vanilla, chocolate, and strawberry.
They call that nip-opolitan.
So, who's ready to taste some gelato?
Me!
Blue Team, right away. I like that.
I want them to think about flavor combinations in general.
Just letting them try this gelato
will just open up their thoughts
as to, you know, what's possible.
Michael, no ice cream for you?
MICHAEL: I get sick if I eat ice cream.
Sorry.
I'll taste it.
I am willing to push myself beyond my fears
in order to win this competition.
What flavor do you think that is?
We've all had this flavor.
How about cheddar cheese?
MAN: Really?
I would never think to put that in gelato.
What flavor do you think that is?
[ Laughs ]
It's green.
It's the green mocha.
Cucumber?
No.
I don't know what's in my mouth.
Dew melon?
You're making up a lot of new flavors.
How about green-tea gelato?
CARLA: I would've never thought
of putting no tea in no gela-tay -- lo -- gelato.
So, for today's Skill Drill,
you guys are gonna be making
your own unique-flavored gelato.
We have stocked the pantry with all kinds of things.
BURRELL: I mean,
there's lots of different flavor combinations
to think about,
such as something that's salty and sweet
or something that's sweet and sour.
Don't forget spicy.
[ Light laughter ]
I like my stuff spicy, like I like my men.
[ Hisses ]
You guys are not only
going to be making a unique gelato,
but a unique waffle cone, as well.
Today, I'm going to show you how to make
clementine, ginger, and star anise gelato.
And I'm gonna show you how to make
a fresh mint and black pepper gelato.
Okay. So, the base is a given.
Everybody is gonna have the same base ingredients.
So, I have milk and half-and-half in mine,
and I'm gonna take some mint
and I'm gonna take some pepper cracked gently.
Very distinctive flavor.
So, I have two star anise seeds.
They have a really interesting flavor.
I'm gonna do the zest of two clementines.
I've got ginger -- cut that into coins --
and I'm tossing them in there.
I'm gonna let the black pepper and the mint
steep in this for about 35 minutes.
Like we're making tea, okay?
We are going to get the other half going here,
which is the egg part.
I have 1/4 cup of sugar,
and we're gonna do six egg yolks.
And basically what we're making here
is a crème anglaise.
Has anybody heard of that before?
It's, um...
It's just crickets.
Crème. Crème deglaze.
I know it's made with egg whites, but, um...
Um, no.
FLAY: Okay. It's not.
Crème anglaise is, like, a vanilla sauce
that you'll see on desserts a lot.
And so, basically ice cream
is crème anglaise that's frozen.
But why we are beating our eggs and sugar
and stuff on the side
is that if I just put my eggs and sugar in my boiling milk,
what would I have?
Scrambled eggs, right?
So, what we're doing is it's called tempering.
So, I like to go like this.
Half in.
We beat it up,
and then we add it all right back into there.
So, it's like trying to really super gently cook the eggs
so they start to thicken a little bit.
Don't walk away from it.
In one second, it will become scrambled eggs.
So, then strain it.
We're gonna get all those big black peppercorns
out of there, all those mint leaves.
All right. So, guys, we're putting it into the machine.
And then we turn it to the little snowflake.
That means it's freezing and turning.
We're gonna let the ice creams churn for 35 minutes.
Now we can move on to the waffle cones.
I hope it's like making a waffle.
Oh, wait, I've never really made waffles before,
actually, either.
You want to make sure that your waffle iron is nice and hot.
[ Spraying ]
Just a very light coating.
All right.
[ Light laughter ]
Is that what you've been wearing?
[ Laughter ]
[ Laughs sarcastically ] Funny.
You guys can mold these into lots of different shapes,
like a little cup.
The issue is you need to do it when they're hot.
You see how pliable it is?
That will change in about 60 seconds.
And I just wrap it around my cone.
WOMAN: Wow.
Look at this, you guys.
Looks like ice cream, doesn't it?
Whoa.
Here, Michael, why don't you come get this?
Have everyone try.
All right, Carla, come on up.
Thank you, Bobby.
All right, Blue Team, how'd I do?
Very nice.
Carla?
You did good, all right.
Not better than Bobby, though.
I taste Bobby's ice cream.
It is delish-alish.
I fall in love all over again.
FLAY: All right, Red Team, how did I do over there?
It's delicious.
Gonna be a problem, people.
You're lactose intolerant.
MAN: Yeah, exactly.
Michael, walk away from the gelato.
For today's Skill Drill, you will be making gelato
with your own flavor combinations.
Think about the things that you eat,
combinations that make sense to you,
and then experiment with them.
Go bold or go home.
As always, there is one more little wrinkle.
Oh, no.
Bobby and I are going to be leaving the gelato lab.
WOMAN: Oh, no.
It's a blind taste test.
So when we taste them,
we will have no idea whose gelato is whose.
Oh!
Very interesting.
You have 90 minutes, and your time starts right now!
Come on, Carla, go get it.
CARLA: After being in the bottom last week,
I'm-a get on Bobby's sweet side.
I'm gonna just get down with the get-down.
Ooh, Bobby!
Got bananas, little peppercorns,
'cause my man likes spice -- Bobby Flay.
Slow down!
Oh, Alex, not that much.
Well, I'm just getting a handful. Relax.
ALEX: I'm making
bacon-and-maple-flavored ice cream.
Everything's better with bacon. That's a fact.
I mean, I think I got this thing in the biz-ag.
Do you guys know what saffron is?
I'm a mad scientist.
So, I got, like, Earl Grey tea with some lemon zest,
and I think I'll add some saffron and raspberries.
And maybe some basil.
I just start adding flavors like crazy.
Ginger powder.
Oh, my God, that's a weird concoction.
I feel like my hair should be like this, like Anne's.
CARRIE LEE: I have a vision.
Some bacon, pine nuts, green apple.
I'm making kind of a salad and a gelato.
[ Laughs ]
I'm just going back to what I know.
Oh, no. Fantastic.
[ Gasps ] Uh-oh.
Let's see if I can save it.
I'm making a lemon-lime-orange gelato.
Doesn't taste good. Brace yourself.
I told you.
It tastes how it looks -- like crap.
One hour, you guys! 30 minutes down!
I'm gonna run out of time probably.
AADIP: One of my favorite salads --
It's a pear-gorgonzola-walnut salad.
So, I thought maybe I'll make a gelato out of it.
I got maple syrup and lemon in there,
and then I've got cayenne pepper.
It's good, right?
My gelato is rockin'.
I grabbed bacon, apricots, and honey.
I think it's gonna be great.
[ Burps ]
I do not feel good at all right now.
All of a sudden, I'm sweating a lot.
My hands are really clammy.
Just a whole bunch of not-good things.
I shouldn't have had that ice cream.
I'm doing my best to stay focused, but pretty sure
that this challenge is going to be a really big problem for me.
Just focus.
I'm working with salmon, bacon bits and some lemon zest,
and I'm potentially gonna add some sesame to it.
AADIP: I see Bow-tie Mike, and he's not looking good.
I'm a little afraid about what's gonna be coming out of his body.
[ Burps ]
SUE: You okay?
SUE: I'm a mom.
My first instinct is to help someone.
Take off your glasses for a second
and just put it there.
Okay?
Ugh.
That is ugly.
Being a team player, it really backfired on me.
My original plan is raspberry and coconut gelato,
but at this point, it is basically all egg.
AADIP: That looks like good eggs, though.
Who has eggs and who has ice cream?
Uh...
Uh-oh. Oh, my God.
Now what do I do, Crystal?
CARRIE LEE: It's so terrible.
I have a sieve filled with eggs.
What a loser.
Oh, no, no, no, no, no!
Of course.
This is not looking so hot. It's like a brain.
Yeah.
Uhh.
CHET: Bobby says
that it's all about making sure
that you continue to work it and whip it.
Otherwise you could make scrambled eggs.
Fabulous.
I did not scramble any eggs in there.
45 minutes!
Go, ice cream. Go, ice cream.
Dude, it's in there. It's ready.
I'm on my cone.
Hey, Red Team, I don't hear any of y'all churners.
I mean, what's the deal with your ice cream?
SUE: Hey, why don't you just focus
on your ice cream there, buddy?
All right, Sue.
I'm dizzy, I'm confused, and time is ticking away.
Ooh, it takes 35 minutes and I have 37.
I don't know how I'm gonna finish all of this.
I'm gonna be in trouble.
BLUE TEAM: Red Team, you're going down!
FLAY: Let's get tasting.
Oh!
So, the worst gelato that we tasted was...
Yeah?
I am feeling awful, but I have to do my best to finish.
It's still too warm, but it's got to go in.
The chefs tell us
that they are not gonna be here for this challenge,
that it's gonna be a blind taste test,
so that kind of puts the pressure on,
because you don't want to let Chef Anne down.
I've got to sit.
[ Burps ]
This is definitely not the best version of Bow-tie Mike.
[ Burps ]
I'm a waffle-cone-making machine.
♪ I'm making waffles ♪
♪ I'm making waffles ♪
Aah!
Sha-a-a!
Who knew it was dangerous making waffle cones?
Oh! Doh! Ha ha!
SUE: What is that? Oh.
So, my ice cream is finally churning,
and I turn my attention to the waffle cone.
Take it off quick and just start over.
Which I think is gonna be not too bad,
but I enter a waffle-cone loop.
Man!
What a disaster.
Oh, you have no more batter.
Like, worse than anything I've done so far here...
Oh, train wreck.
...which is sad.
I'll have one to present, but it's not gonna be great.
CARLA: You got exactly three minutes.
RASHEEDA: Feel like this is the worst that I've done.
I'm just hoping I'm not in the bottom.
♪ Ah ha ha ha ♪
I wish the ice cream tasted as pretty as I think this looks.
Nailed it.
WOMAN: 30 seconds, guys.
Come on, Carla.
My pants is going down!
MICHAEL: I'm very happy that this challenge is finished
and that I just got it done.
ALL: 5, 4, 3, 2, 1...
All right!
[ All cheering ]
BLUE TEAM: I scream, you scream, Red Team, you're going down!
Wha!
Shut up!
SUE: I really don't think my gelato tastes too bad,
but I don't know what's gonna happen.
All right.
A-B-C-D-E-F-G is for "gelato." Let's get tasting.
BURRELL: Bobby and I are gonna do a blind tasting
and see who we think made the best gelato out of both teams.
Gelato "I."
"I" for "eyesore."
Wow.
Gorgonzola.
That's an interesting idea.
Letter "D."
Something tells me this one has apple flavor.
Right?
Salty.
Yeah.
FLAY: That's got "red team" written all over it...
I hope.
Gelato "B."
Oh!
It's bizarre.
It's some kind of berry or fruit or seed.
How about gelato "F"?
Black sesame seeds.
The texture is awful.
This one looks very nice.
Mmm!
This is definitely the best gelato I've tasted.
Mm-hmm.
I do.
All right. Let's bring them in and give them the news.
Let's go.
Welcome back, recruits.
Some of you have a little explaining to do.
AADIP: I'm nervous because I'm pretty sure
they're just gonna rip me to shreds.
So, the worst gelato that we tasted today
was gelato..."B."
The texture of the gelato was really overcooked.
So, who made gelato "B"?
Sue. What are you doing?
I kind of got wrapped up in a teammate being extremely sick.
Told you don't eat too much damn gelato!
I have to say, team player. All right.
But still -- Argh!
The second runner-up for worst gelato is letter "F."
It had some black sesame seeds, but that was it.
It really had no flavor.
I told you don't eat too much gelato.
Was it yours?
Yeah. Sorry.
In 8th place is gelato "D."
I was expecting it to be apple gelato,
and it was some sort of something with pine nuts.
Oh, my God, please don't be another Red person.
I can barely even look. Who's gelato "D"?
Right here.
Moving up the ladder was gelato "C."
Just had sort of a strange, salty-like flavor.
So, who was "C"?
All right. Rasheeda. Wow.
Red Team, man, you guys are crapping out.
So, in 6th position is gelato "G."
We guessed it was bacon and maple.
Slightly overcooked, so it made it
a little bit grainy in texture.
Who's letter "G"?
I'm letter "G," and you nailed it.
I was just trying to make breakfast.
So, you know, we got eggs, we got bacon,
and I put potato chips in the waffle-cone mix.
Potato chips are breakfast for you?
Well, it's potatoes, you know? I had to have meat and potatoes,
so that was my option of potatoes, Chef Anne.
And so, I did some potatoes. I did some bacon.
I just tried to make breakfast in a bowl because --
All right. Enough already. We got it.
Moving on to the 5th position is gelato "I."
The pear came out kind of slimy,
and the gorgonzola was, you know, sort of nonexistent.
It was hard to tell what it was.
So, whose was that?
That was me.
What happened to the cone?
I tried several, and then I ran out of batter.
All right. 4th place -- gelato "A."
Interesting flavor.
It was hard to tell what it was.
Who was letter "A"?
Surprise.
Actually, I had basil in it,
so it was mainly the raspberries, saffron,
and I think something else.
We thought it was walnut.
But no matter what you did,
it actually tasted pretty good.
Letter "H" is number 3. Nice presentation.
Good texture ice cream.
I'm "H."
Nice job. I think anybody in the top three is good.
Right. Who's left?
Crystal and Carla.
It's all riding on the final gelato.
Come on, Red Team.
The winner, we thought,
had the very best consistency gelato,
and the whole flavor combination
was really creative and delicious.
This was gelato "J."
Ha ha ha!
Yes, daddy!
"Daddy."
Wha!
I won. I did it. Ha!
[ Laughter ]
Get a good night's sleep, 'cause tomorrow
we're gonna be pushing your taste buds to the max.
Blue Team, stay strong.
Red Team, rock it out. Good job, you guys.
[ Sighs ]
CHET: Congratulations. You deserved that.
CARLA: Thank you.
So, the recruits think this is a blind tasting,
but what they don't know --
we're watching every single move.
Why is he cutting it like that? Why? Why?
AADIP: Walking up today,
I feel like I have post-gelato stress disorder.
CRYSTAL: The red team is definitely in trouble.
I'm pretty sure I'm the only one
with a little bit of confidence still left.
All right. Good morning, recruits.
Welcome back to boot camp.
So, this week is all about the importance
of learning how to combine flavors properly.
FLAY: Yesterday, we scratched the surface
with our own unique gelato flavor,
and today you'll have a chance to put your own personal spin
on a very iconic dish.
For your Main Dish Challenge,
you guys will be creating your very own
signature...burger.
Yes!
Yes!
Your taste buds and imagination
will definitely be put to the test today.
Red Team, follow me.
Come on, Blue Team, let's go.
Today, I'm gonna show you how to make a Louisiana-style burger.
Yes!
I'm gonna sort of steal some of the Louisiana flavors
and actually put them on something as simple as a burger.
It's my home. How could I not win this challenge?
First thing we're gonna start with is the meat.
I'm gonna show you how I actually grind my own beef.
You have beef chuck, and I also have some extra fat, as well,
'cause I know that's gonna give me some flavor.
Let's cut this into cubes
so we can actually put it through the grinder,
and then we'll have our burger meat.
[ Grinder whirring ]
CARLA: The grinder? For real?
Why can't we just go get some browned beef?
BURRELL: I am going to demonstrate a lamb burger
with a tzatziki-and-feta-cheese spread on a pita.
Wow.
I'm using lamb shoulder,
and a shoulder of any animal is a very tough cut of meat.
But the tougher the meat is, the more flavorful it is.
And who cares if it's tough, because we're gonna grind it.
So, we drop these guys in.
AADIP: The meat grinder looks like a medieval torture device,
so I'm feeling a little queasy.
AADIP: What if you want to do a tofu burger
or something like that?
If you want to make a veggie burger, knock yourself out.
Or maybe grill portobellos and throw an egg on there.
Make sure that it's delicious and moist,
'cause if you present a dry burger today,
I promise you, it's gonna send you right home.
So, I'm gonna build my flavors, okay?
That's what this is about.
Garlic and onion powder, dried thyme, some paprika,
and a little bit of cayenne.
I'm gonna put a little salt and pepper in here.
Now my spice rub is done.
I'm just gonna put it on one side.
I'm gonna put it on the spice-rub side down.
Be careful you don't use too much oil on the griddle.
It's gonna make the burger greasy,
and you could also start a fire.
The recruits better pay very close attention,
because I don't want anyone to burn down boot camp.
I have some oregano that I'm going to chop up
and add into my burger meat.
And I'm gonna put a little couple of mint sprigs
in there, too.
SUE: I'm a little nervous about coming up with some ideas.
My head is spinning. I can't even think right now.
So, I'm gonna kind of roll it around,
put it into a burger shape.
CARRIE LEE: You don't mess with the burger, right?
FLAY: As you can see, I've turned it once.
I'll never turn it again.
You never want to see a spatula on top of the burger.
In my burger places, if a cook does that
and they're just squeezing out all the juices,
[ Laughs ]
BURRELL: I'm gonna cook my burgers to about medium rare.
While that's happening, I'm gonna work on my tzatziki.
Cucumber, yogurt, dill.
Chopped up fini, fini, fini, fini, fini.
Okay?
I'm gonna make something known as a rémoulade sauce.
A rema-who?
It's basically a very flavorful mayonnaise.
So, we're gonna start with some mayonnaise, parsley, cornichon.
A cornichon. Little, small pickles.
Some whole-grain mustard.
That's gonna be sort of a crunchy mustard almost.
Louisiana hot sauce. We want a lot of flavor in here.
I'm gonna take a couple pieces of cheese.
It's really important to melt the cheese completely.
What I like to do is actually steam this.
So, I'm gonna take a little bit of water. Ready?
CARLA: Right.
Oh, that's awesome.
Yeah.
WOMAN: Wow!
I'm gonna cut my pita in half.
I'm gonna put my burger downtown.
So, notice -- I'm taking care
that all the bites are gonna be the same.
So, are you guys ready to start trying?
Absolutely.
What'd you think?
Amazing.
FLAY: So, let's plate this burger.
Rémoulade sauce...tasso ham.
This is something that I do with my burgers.
Take thin, crisp potato chips and I crunchify my burger.
Ha!
FLAY: That's a Louisiana burger right there.
Mm-hmm.
Yes.
I've shown you my burger.
Now it's time for you to show me yours.
BURRELL: Invent a really creative, delicious burger.
You may not copy us.
You got all kinds of huge pantry over there.
Use it. Show me what you got.
And, as always, there's a wrinkle.
You need to make a side dish to complement your burger.
You've got to be kidding me.
Chef Anne and I will not be in the kitchen for this challenge.
It's another blind taste test.
You'll have 45 minutes.
Make me beautiful, delicious burgers and a side dish.
Now.
So, the recruits think this is a blind tasting,
but what they don't know is that we brought in
Willie Degel from "Restaurant Stakeout."
Ho ho! Big Willie. How are you?
How you been?
What's up, Bobby?
Thanks for -- for bringing Willie Vision
No problem.
We're watching every single move from another room.
So, what do we have?
Today, we have a burger challenge.
So, they have 45 minutes?
Conceivably, it is plenty of time, but these guys?
Careful cuts. Careful, careful, careful cuts.
Oh, my God, my eyes are burning from the onions.
Oh, my God.
Vegetarian brown eggs? Is that a real egg?
[ Laughs ]
Whatever.
I've grabbed some assorted cheeses.
I'm not gonna do a meat.
Hopefully it'll be yum-yum.
I'm a vegetarian,
but I've never actually made grilled portobello,
so I'm gonna go with, like, a flavorful grilled cheese.
[Bleep]
What's Aadip got? Is he making an egg?
Was that an egg or just cheese?
That melted really, really fast. [Bleep]
BURRELL: He's just trying to grill cheese.
He's grilling cheese! Oh, my God!
[ Laughter ]
This is not gonna work. [ Sighs ]
"Has anybody started a fire in the kitchen?" Check.
Your whole crew is going up in flames.
Recruits, time is up.
We have been watching everything.
That melted really, really fast. [Bleep]
What does Aadip got going on?
AADIP: That's not gonna do what I want it to do.
The recruits think this challenge
is another blind tasting.
[ Aadip sighs ]
He's just trying to grill cheese.
But we're watching you, and you don't know.
BURRELL: He's grilling cheese! Oh, my God!
[ Laughter ]
I was trying to grill it to get a nice sear on it.
Ha!
He's giving that cheese a nice sear.
Mm-hmm. Good thinking.
Okay, Bobby. You are here with me.
Bobby said to make a burger with our own flavors.
A little horse relish. I love horse relish.
Then he said, "Side dish!"
Talk to me, Bobby.
I'm really nervous about the burger.
Hmm!
But I know I can grind.
ALINA: All right, Bobby.
I feel like mushrooms and bacon on the burger will taste good,
but he did say to step out of the box.
Something just pops into my head.
I'm going with my gut feeling. I put a hint of cinnamon.
What is she doing?
I don't think cinnamon was ever put on a burger,
and I am going to be the first.
ALEX: We have 15 minutes left.
I am working on my brisket.
There's a sandwich from New Orleans
that's called an Italian muffuletta.
I'm gonna make a burger that is topped with the same toppings
that you would get on a muffuletta.
Burger is gonna have a little bit of sweet
and a little bit of hot, just like me.
I love that.
I've grabbed goat and brisket.
I'm planning on mixing them together.
I'm gonna use carrots as condiments, actually.
Oh, an Asian kind of thing?
MICHAEL: And mushrooms.
What is Michael doing? Why is he cutting it like that?
He's gonna cut his freaking fingers off.
Oh, my God. Why? Why?
He really is gonna cut his finger.
I think that's how he's cleaning them.
ALEX: We've got 10 minutes left, people.
Oh, my God, she's dressing her salad with just mayonnaise.
Mm! Oh! And lots of it! Mmm!
The oil is so hot. It's, like, smoking like crazy.
DEGEL: Burning.
So, let's put -- let's put more on.
They don't realize you don't even need much oil
if you got a good blended burger.
Okay. I said, "Use a little bit of oil," not the whole bottle.
How do you get your pan to cool down?
Fire!
I can't. I have to --
[ Zing! ]
Uh-oh.
Argh!
Right?
I don't know what to say about Carrie Lee.
[ Laughs ] The ship is down!
I'm praying for her.
AADIP: Dude, if I can't make
a grilled cheese, I'm in big trouble.
I think, "Well, you know what can save me is maybe my side."
Mmm!
Elvis is licking his fingers and touching the food.
Oh, my God. Go wash your hands, Aadip.
Oh!
He's having lunch while cooking.
Gross.
SUE: I'm gonna try to make
a mushroom-and-onion burger with cheese.
I have, like, these big, grand plans
to put mozzarella cheese in the meat.
I'm just hoping that it comes out good.
Okay. Oh, my Lord. Oh, my God.
BURRELL: Whose burger is this?
SUE: Uh-oh.
Sue.
How's your burger?
Raw. It's not cooking.
Oh, yeah, squish those burgers down,
'cause they haven't had enough abuse, those poor things.
This burger is dead.
There's got to be cucumber.
Check on the table, 'cause I need it, too.
There's no cucumbers? Can you find us cucumbers?
Oh, thanks, babe.
RASHEEDA: I'm making a curry-cucumber burger.
Rasheeda, um, that's a zucchini.
I'm putting cucumbers in.
That's almost a copy of my tzatziki sauce,
except using zucchini.
Alex is ripping something open with his mouth.
I can't believe this guy.
I'm not gonna go plain Jane with this burger.
I'm using sriracha because it's, you know, a very unique flavor.
But I'm putting my own Texas twist on it.
I'm keeping it hot.
Oh, grease fire. Yes!
Whoa!
"Has anybody started a fire in the kitchen?" Check.
[ Record scratches ]
He wanted to add more oil to it to put it out. Did you see?
Add salt to it.
Alex is like a maniac in the kitchen today.
It's making me nervous, just watching him.
ALINA: Turn it off.
Why don't he just turn the burner off?
He's not that smart.
CHET: Oh [bleep]
BURRELL: Uh-oh.
Oh, come on, Chet.
He's staring at it, like, "What am I supposed to do?"
Look at him.
I am extremely afraid of fire.
Did you just see how he just threw that?
Chet's afraid.
Chet's gonna jump in the refrigerator right now.
Just jump in!
[ Laughter ]
Oh, look -- more oil. Here we go.
We may not have to make any decisions,
'cause this place might just get burnt down to a crisp.
So, your whole crew is going up in flames, guys.
WOMAN: It smells awful.
Could somebody call the fire department?
BURRELL: Oh, my God. We got to stop this.
Let's go.
Go ahead, guys.
Bye.
RASHEEDA: One minute.
Does anybody have any tomatoes?
I spent so much time
trying to make everything look pretty on the plate
that I forgot to make a side dish.
AADIP: 17 seconds.
So I grabbed some chips and threw it on the plate.
Oh, I burned that. Ohh!
CARRIE LEE: The burger I want to make is Greek inspired.
It's supposed to taste like lemon juice, salt, pepper,
and a little bit of onion powder.
Game over.
But this is really gonna taste like a piece of charcoal.
Done, done, done, done, done.
I just want to give up and go home.
CARLA: 5, 4, 3, 2, 1...
Recruits, time is up. Hands up.
CRYSTAL: Chef Anne, you're wearing the right outfit.
This was clearly needed.
[ Laughs ]
And just a little heads-up.
We have been watching everything.
Great.
Willie Degel brought his special cameras in,
so we've been observing you guys.
Oh, God!
Just for the surprise, I added some cinnamon.
Yay.
There's nothing there that I'm gonna taste.
We have been watching everything.
Great.
Oh, God!
So, I just peed my pants.
Chef Anne is gonna be all over me.
All right, recruits, it's time for the tasting.
Carla, come on up.
CARLA: I'm hoping that my burger tastes good.
I'm praying.
I made a dreamer burger.
Now, what are you dreaming about in this burger?
Bobby, Bobby. Dreamer burger.
[ Laughs ]
I put a little honey, mustard, and salt and pepper,
'cause you know you a pepper man.
I like that smoky, horseradishy taste.
I think that the burger tastes good.
Whoa.
Your burger, it's very satisfying.
Yeah, I'm an old chick, but I can still -- Ha ha ha!
[ Light laughter ]
Okay, Alina.
I call it Cousin Itt.
Cousin Itt?
'Cause it's covered with stuff.
Just for the surprise, I added some cinnamon.
You know, there's a reason
why you've never tasted a burger with cinnamon on it.
But now I'm gonna get to.
Yay.
I hope for the best.
You know what's really frustrating?
You do a lot of things wrong...
and it tastes good.
I don't know how you do it.
All right, Carrie Lee, come on up.
CARRIE LEE: The meat is chicken.
I put onion powder in it, chives, parsley.
The chicken burger itself is actually well seasoned,
but you burned it.
Oh, yeah. Burned beyond recognition.
I want you to stay focused.
Okay, Mr. Chet.
Tell me about your burger here.
CHET: I'm kind of missing home,
so I thought I'd make a muffuletta hamburger.
Black olive, green olives, pickles, and salt and pepper.
Mmm! Very smart idea.
Oh, thanks!
Yes!
CHET: I was so proud. I felt like
I did New Orleans really well today.
I call this Prime Time 99
Alex Stein's Texican Burg-Dog.
It's a burg-dog
'cause it bites you back a little bit when you take a bite.
I got it covered with cheddar and Swiss,
and then what I did is
I deep-fried some piquillo peppers.
And then on top of that,
I made avocado mash with bacon and some grilled onions in it.
And then that is sriracha Dijonnaise.
So, it's, you know, that sriracha sauce that I love,
that spicy sauce, mixed with mayo.
I kind of knew what I was doing a little bit.
It's too much.
The flavors are starting to get muddled.
I like my flavors big.
Speaking of big, you had the biggest fire.
I'm not scared of fire.
I like a little pizzazz and flame, you know?
Well, it's really dangerous.
I'm trying to teach you
the fundamentals of good cooking.
When I give you a point,
you can't just debate me every time.
FLAY: So many things that can go wrong in the kitchen.
I'm not sure how teachable he is.
Crystal.
I used a turkey burger with provolone cheese
and a side salad.
All right. Bacon, zucchini.
It's cucumber.
Um, it's actually zucchini.
Oh, well, whoops.
That is all Rasheeda's fault, too.
Okay. Yeah. That's a mayonnaise salad.
Um...
It's not the best turkey burger I've ever had,
but it's also not the worst.
Rasheeda.
I made a curry-cucumber burger.
Uh-huh. Like I made.
N-No.
I didn't copy.
This challenge was not a test
to re-create my dish.
It's to get out there and do your own thing.
What's different about it?
And it's actually zucchini.
[ Imitates gunshot ]
Your burger is not horrible,
but I think you could've done better.
Aadip.
What did you make?
A triple grilled cheese sandwich with alfalfa sprouts.
Um...
Let me ask you -- What was this challenge?
Okay.
I talked a lot about vegetarian options, didn't I?
I was, like, tossing you lobs.
I was throwing them to you, being like, "Aadip."
And you contaminated it.
I saw you lick your fingers and then touch the food.
There's nothing there that I'm gonna taste.
Sue. Okay.
I actually put the cheese into the burger,
and it didn't cook the way it was supposed to because --
Well, because you kept turning it over and over
and it kept falling apart,
and then you kept squishing it
with the back of your spatula.
It's just I didn't want it not to be cooked.
So you cooked the crap out of it?
Basically.
[ Coughs ]
Because it's cooked to death, it's pretty dry.
Jesus Christo, man. [ Clears throat ]
Michael.
It's a combination Asian-style burger.
It's got goat and brisket in it,
a little bit of onion, and soy sauce and ginger in it.
Your burger actually tastes really good.
You are on a good thought process
with your Asian stuff,
but your carrots and mushrooms?
Cut them up really small with, say, like, some cabbage
to make kind of like an Asian slaw.
Okay.
The carrot cutting?
Yeah, that was me panicking.
I don't understand,
like, really, how you didn't cut your hands off.
Come on. I got all my fingers.
It's not really that bad.
You guys, I saw some okay burgers
and I saw some not-okay burgers.
There were some very interesting flavors here,
and after watching you guys on hidden camera,
you've given me a lot to think about.
Sadly, someone has to go home today.
Recruits, this week was all about flavor combinations.
If you want to get noticed
and represent us in the final challenge,
you really have to depend on your palate.
As you know, there's 25,000 bucks at stake,
and, also, our reputations as teachers and chefs
are on the line.
So, the recruit whose burger was the most successful
on the red team is...
Michael.
I liked the idea of the Asian burger,
but raw carrots and raw mushrooms, for the record,
are not a good garnish for a burger.
That was the best burger?
[ Laughter ]
Winner!
[ Laughter ]
Best of the worst. I'll take it.
I'd consider that a tremendous success.
Okay. On the blue team,
several of you surprised me in a very good way, actually.
But if I had to choose one of the recruits
who I thought did the best, it would be...
...Chet.
Yes!
Thank you.
Who dat? Who dat?
When you say, "Who dat?" you know who we talking about.
Also moving forward on the blue team this week...
Alina, congratulations.
Also safe -- Carla.
Alex and Carrie Lee, I'm sorry to say
you guys are in the bottom two.
Please step forward.
Safe on the red team this week is...
Crystal.
Also, Rasheeda.
So, Sue and Aadip, that leaves you in jeopardy.
Please step forward.
Alex, Carrie Lee, one of you will be going home tonight.
Carrie Lee, you were very scattered
and floundering in the kitchen.
You actually fell down today, which I'm concerned
that you're not under control when you're at the stove.
I had everything planned out, and it became a mess.
It was just a really unlucky situation.
Alex, watching you on the hidden cameras
was terrifying -- starting fires.
I mean, I didn't know what you were gonna do next.
You know, my main concern is whether you're teachable.
You're just doing your own thing.
Like, I listen to you.
I listen to you, too.
I mean, I follow your instructions.
There weren't that many steps in your burger
that I couldn't remember off the top of my head.
I mean, I have a photographic memory.
It doesn't take a pair of binoculars to realize
that I probably have a closer relationship with food
than she does.
I mean, I eat a lot more food.
I mean, I'm just being honest with you.
I mean, at this point of the competition,
I'm just looking for improvement.
I'm looking for progress.
Well, the recruit that will not be continuing on in boot camp
and will be going home is...
...Alex.
I have to ask you to turn in your apron.
Good luck, man.
ALEX: I'm gonna defend myself.
I mean, that's the way I live my life.
I'm Prime Time 99 Alex Stein.
But I guess if you dance with fire,
you're bound to get burned.
I'll take that.
Peace out.
Aadip, Sue, only one of you
can continue on here at boot camp.
So, Sue, when you let yourself relax,
you're very successful.
But today, you worked yourself up
into a nervous frenzy.
I don't know what happened,
and I was afraid in this kitchen today.
Aadip, so, today was a burger challenge.
[ Laughs ]
You decided to completely make a left turn
and make a grilled cheese.
I understand that you're a vegetarian,
and there were plenty of options.
I know this is hard for both of you,
and I really adore my whole team,
and I don't want to send anybody home.
So, the recruit not continuing on in boot camp is...
...Aadip.
Go home and cut a million onions the correct way.
AADIP: I'm gonna cut so many onions.
There will be a trail of onions from New York to Los Angeles.
I'm sorry. I have to ask you for your apron.
Okay.
AADIP: I think my wife will be proud of me.
This is really just the beginning for me
in terms of learning how to cook.
CHET: Bye, Aadip.
NARRATOR: On the next "Worst Cooks in America"...
Recruits!
[ Pot clanging ]
You will be racing the local delivery guy.
Are you [bleep] kidding me?
Let's hustle!
This is just gonna be a nightmare.
Aah! The cake is dead!
Aah!
You guys are in some serious trouble.