- 6/21/2025
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00:01Previously on MasterChef Dynamic Duos.
00:03Welcome, guys.
00:04This is a season of surprises.
00:07Let's go!
00:08We're back.
00:10The eliminated duos return for a second chance
00:13for a pair of white aprons.
00:15A vegan fish and chips.
00:16Yeah, you heard me.
00:17It's hard to believe that it's not fish in there.
00:19These aprons go to Darcy and Courtney.
00:22The dish that we made is called chiles and nogaba.
00:25It's good. Congratulations.
00:26Asu and Javier.
00:28I feel like my heart is going to explode.
00:31We made shrimp and grits.
00:32The dish is very, very successful.
00:33Adam and Joel.
00:37We made a Berber spiced lamb lollipop.
00:39Lamb's good beautifully.
00:40The final white aprons goes to Jessica and Jessica.
00:47We got an apron. We got an apron.
00:50Tonight, the competition officially kicks off.
00:53We got to prove that we're not a one-trick pony, okay?
00:56Yay.
00:57As the top 12 duos compete together for the first time.
01:00It's going to get spicy over here.
01:03And try to impress with their best dinner party dish.
01:06Woo!
01:07There ain't no party like a pasta party.
01:09Oh, .
01:10Medic!
01:11Someone just screamed medic.
01:12Oh my god, I'm so stupid.
01:13That's a dinner party disaster.
01:15It's authentic.
01:16It's charming.
01:17It's delicious.
01:18I'm feeling that restaurant quality dish.
01:21This dish is an epic fail.
01:24There's no teamwork here.
01:25If you're going to play it safe, you've got one foot out the door.
01:27This is an exciting one tonight.
01:28Yes.
01:29This is it.
01:30Our first night as the top 12 duos compete.
01:3224 cooks in the kitchen tonight.
01:33That's a lot.
01:34It is a lot.
01:35It is a lot.
01:36It is a lot.
01:3712 dynamic pairs.
01:38Woo!
01:39This is such a bratty bunch.
01:40I love it.
01:41Woo!
01:42Let's go!
01:43Go!
01:44Go!
01:45Got it.
01:46Yeah, brother.
01:47Woo!
01:48Woo!
01:49Woo!
01:50Woo!
01:51Woo!
01:52Woo!
01:53Woo!
01:54Woo!
01:55Woo!
01:56Woo!
01:58Woo!
01:59Woo!
02:00Woo!
02:01Woo!
02:02Woo!
02:03Woo!
02:04We feel amazing to be in the top 12.
02:06We're thinking intensity.
02:07We're thinking drive.
02:09He's definitely thinking, I will not mess this up for my wife.
02:13We have two stations.
02:14Woo.
02:15Woo!
02:16Woo!
02:17We are so proud that we are top 12.
02:20This is the first time we're all kind of measuring ourselves against each other, and I
02:24can't wait to see how we stack up.
02:26Woo!
02:27Welcome back to the amazing MasterChef kitchen, everybody.
02:30Woo!
02:31Woo!
02:32Amazing.
02:33Congratulations to all of you,
02:34because you are the top 12 dynamic duos.
02:41That's right.
02:42This competition has officially begun.
02:45Oh, yeah.
02:45Awesome.
02:47You duos have already shown us
02:49that this year's competition is going to be fierce.
02:52But now that you've earned your apron for this kitchen,
02:54your job is to prove that we should keep you here.
02:57Absolutely.
02:58We're going to make you proud.
02:59Good.
03:01Remember, this season, we are not
03:03judging you guys as individuals.
03:05We're going to be judging you as a dynamic duo.
03:08Understood?
03:09Yes, Chef.
03:10Good.
03:11That means both of you should be cooking
03:14at the ultimate, highest standard every single week.
03:19We got it, Chef.
03:21Listen up, for tonight's challenge,
03:23we are celebrating your early success with a dinner party.
03:28Ooh.
03:30That's right.
03:31This should have been.
03:32Yeah.
03:33We want to see dishes inspired by a dinner party
03:36that you would throw at home.
03:37Oh.
03:38I love it.
03:40And because you're here in the MasterChef kitchen,
03:43your dishes need to be restaurant quality standards.
03:47Yes.
03:48Yeah.
03:49You will have one hour to make your fantastic dinner party dishes.
03:54After that, we will be tasting the top three dishes and the bottom three dishes.
04:01And the duo who makes the best dish will earn a big advantage in the next challenge.
04:07Ooh.
04:09And one duo will be going home.
04:11Right.
04:12Everybody ready?
04:13Yes.
04:14Yes.
04:14Your 60 minutes start now.
04:17Let's go.
04:18Let's go.
04:19Let's go.
04:19Let's go.
04:20Let's go.
04:20Here we go.
04:21Oh, my God.
04:22Here we go.
04:22Ah!
04:23Yeah, let's do corn pasta.
04:24Corn sauce.
04:24I'm going to grab the corn.
04:25Corn sauce.
04:26Garlic.
04:26Garlic.
04:27Chicken.
04:27Chicken thighs.
04:28Just dry vinegar, OK?
04:29I got vinegar already.
04:30OK, I need chili.
04:31Let's go.
04:32I got chili.
04:33We put on dinner parties like every weekend at our family.
04:36We find every excuse to give us the party.
04:39So growing up, we all kind of lived under the same roof, and whether we liked it or not,
04:44it was a dinner party every night.
04:46You got lemon?
04:47Yes.
04:48This is our first challenge in the MasterChef kitchen, so we really want to make an impression
04:53and not a bad one.
04:55Auntie Anise here to win.
04:58Coming out.
04:59Help.
05:00You got it.
05:01Behind, behind, behind, behind, behind.
05:03Did you get baking soda?
05:04What's that?
05:05Yeah.
05:06Let's go.
05:07OK.
05:08All right.
05:09All right.
05:10Can you get that off for me?
05:12Yep.
05:13Just like the ER, OK?
05:14Nice.
05:15Oh, the corn.
05:16Home.
05:17We're cooking for our friends, for our family.
05:18What is our party?
05:19Yeah, it's a party.
05:20OK.
05:21Just think about it.
05:22And my glass of wine.
05:23So 15 years, we have been divorced.
05:26We have a beautiful 19-year-old son, and we remain very good friends.
05:31Javier is remarried, and we're kind of like a modern family.
05:35So for us, dinner parties are very common.
05:38OK.
05:39This is the arrozabanda.
05:40It's very similar to a paella.
05:41But the rice has to be perfect, and Javier is an expert on that.
05:46Guys, five minutes gone.
05:4755 minutes remaining.
05:48OK.
05:49Five minutes gone.
05:50It is so fast in here.
05:51It's crazy.
05:52Isn't it?
05:53It just flies.
05:54It's a time flies.
05:55It's a time flies.
05:56This is it.
05:57Our amazing viewers are taking up their first big challenge of this competition.
05:59And honestly, they need to bring their A game.
06:01All right.
06:02I took the seeds out of one.
06:03We're going to leave the seeds in the other one.
06:04Time to bring the heat, baby.
06:06You know, for most of these contestants, they've been on the side of, oh, the party is great.
06:12Great food.
06:13You know, everyone's telling them it's all amazing.
06:16Here, we are going to be judging on many different aspects, and I doubt they've been to any party where they've been judged like that.
06:23Well, your family may forgive, but the master chef judges the different story.
06:28Where's my spicy little habanero?
06:30I need your help on the size of these chicken thighs, OK?
06:33OK.
06:34We're cooking a spicy white bean ragu with natuja, Italian sausage, and chicken thighs.
06:39Our first two dishes were, like, very refined and elegant.
06:42This is going to be a rustic, homey addition.
06:44We do not want to let these aprons go.
06:45We do not want to let go of these aprons.
06:46We just got them.
06:47We're going to put a killer dish.
06:48We're breaking in these aprons to stay it on.
06:49Yes.
06:50This is probably the most stressful cook I've ever done.
06:52We're making a cheeseburger with a bacon and date jam and a spicy habanero sauce.
06:58Burgers are one of those just rustic, classic South Dakota dishes,
07:02but we have to really elevate because it's what would be a simple dish,
07:06so we really have to bring it.
07:08We just need to focus on that chicken.
07:10Yes, ma'am.
07:11Ooh, I get yes, ma'am.
07:12Yes, ma'am.
07:13Mmm.
07:14Ooh, can't see.
07:15Glasses are clogging.
07:16You good?
07:17Oh, boy.
07:18Dude, I can't wait to smell that Trinity going.
07:20Gonna feel just like New Orleans all over again.
07:22Yep.
07:23Okay.
07:24Gonna get the squash cut.
07:25We're making a brown butter and butternut squash pasta with crispy skin chicken breast.
07:31Kayla and I both started cooking at a very young age on Master of Junior Season 3.
07:37And a couple years ago, we hosted a pasta-making party, so we have experience.
07:42There ain't no party like a pasta party.
07:44Ain't no party like a pasta party.
07:46We love our carbs over here.
07:47We are carved up and we're ready to give it to Gordon.
07:50You getting the dough working?
07:51Yep, I'm getting the dough working.
07:52Oh, .
07:53Medic!
07:54Medic!
07:55Medic!
07:56Someone just screamed medic.
07:58Was that Kayla?
07:59It's two fingers.
08:00Just a knife.
08:01Yeah?
08:02I cut the whole tip of my thumb off.
08:04Holy .
08:05God, that's a lot.
08:06.
08:07I'm just seeing blood drip down and the timing of everything to make this dish is so important
08:12and I just hope I don't set us behind.
08:13God, .
08:14I said I wasn't going to cut my finger on this season.
08:16I was on Juniors and I cut my finger.
08:18It's gone.
08:19Ow.
08:20Medic.
08:21Kelly, how you feeling, Dolly?
08:22What happened?
08:23Um, I cut myself.
08:25Is it deep, medic?
08:26It's pretty deep.
08:27Oh, God.
08:29Oh, my God.
08:30I'm so stupid.
08:31I can't.
08:32Here you go, Ryan.
08:33Keep doing the dough.
08:34Bro, I'm sorry.
08:35It's okay.
08:36Don't apologize.
08:37I feel really bad that I have Ryan Kate out there stranded.
08:40She's left to kind of do everything while I'm trying to get bandaged up.
08:43I feel really stressed and I hope I don't set us behind.
08:46That's a setback early on.
08:48I told myself I wasn't going to cry.
08:49Oh, my God.
08:50I'm so stupid.
08:51I can't.
08:52You're good, Ryan.
08:53Keep doing the dough.
08:54Bro, I'm sorry.
08:55It's okay.
08:56It's okay.
08:57Don't apologize.
08:58We're gonna get back in the game and we're gonna kill it.
08:59Yep.
09:00Yep.
09:01Oh, my God.
09:02I'm so sorry.
09:03I feel so stupid.
09:04Girl, don't worry about it.
09:05I'll help make up.
09:06Why won't this oil come out of the dang bottle?
09:07All right, this is good.
09:08I'm sweating my ass off already.
09:09Oh, my goodness.
09:10These gloves keep getting stuck in the ground beef.
09:12Look, these are all breaking down.
09:13All right, so take them out.
09:14Take them out.
09:15Take them out.
09:16Take them out.
09:17Why don't you take a bite?
09:18They're good.
09:19They're good.
09:20I think they're good.
09:21They're good.
09:22I think they're good.
09:23They're good.
09:24I think they're good.
09:25Exciting night.
09:26Come on.
09:27Dinner parties.
09:28And we don't think a dinner party would come for food.
09:30Elevated food.
09:31Oh, my goodness.
09:32Smells good.
09:33You could be making pasta.
09:34You could be braising.
09:35You can be grilling.
09:36Yes.
09:37I mean, there's a world of techniques you can bring to a dinner party dish.
09:39But I think a dinner party in different areas mean different things, right?
09:42I don't know.
09:43Don't worry.
09:44I'm going to be eating a dinner party.
09:45You could be making pasta.
09:46Yes.
09:47You could be braising.
09:48You could be grilling.
09:49Yes.
09:50I mean, there's a world of techniques you can bring to a dinner party dish.
09:52I think a dinner party in different areas
09:54mean different things, right?
09:55I mean, it depends on how you grew up, what you enjoy.
09:58And that elevation is coming through with flavor
10:01and the care that you do for that dish.
10:03Sure.
10:04Gotta get the steak in.
10:0510 minutes gone, 50 minutes remaining.
10:08Ooh, shakin', shakin'.
10:10Don't cut yourself.
10:11I know.
10:13Zach and Michelle, a married duo.
10:14Tell me about this dish.
10:15What is it?
10:16It's a green curry mussel with nori-dusted
10:18mos frites, or fries.
10:20Oh, that's lovely.
10:21So it's a Thai flavored curry.
10:22Yes, yes.
10:23Love that.
10:24How are we going to elevate this?
10:25We made a shrimp stock from scratch.
10:26We made a green curry paste from scratch.
10:28At home, we make this for dinner parties.
10:29Describe some of those early dinner parties.
10:31We would, you know, everybody was in the kitchen.
10:33Michelle and I both would be there.
10:3510, 12, we had a lot of friends.
10:36Then we had a baby, and life calmed down a little bit.
10:39And now it's about four people at the dinner party.
10:40I love that.
10:41Gaining that advantage tonight would mean what for both of you?
10:44Everything.
10:45We need to go in feeling confident.
10:47It would show everybody else here that we're somebody to watch.
10:50They would see us how we see us.
10:52Got you.
10:53Yeah, but in terms of sizing of the competition, who's the hot spots for the moment?
10:56I think I've got to say Jess and Jessie.
10:58I mean, we eliminated them in audition rounds, and they're back.
11:00They came back with vengeance.
11:01I think they're out for blood now.
11:02I think they're watching you equally as much as you're watching them.
11:05Elevate this thing, yes?
11:06Absolutely.
11:07Yes, give it a roll.
11:08Good luck.
11:09Thank you so much.
11:10Let's go.
11:11It's going to start getting spicy in here in a second.
11:13I know.
11:14I'm going to make this fish stock so good that you're going to be so happy and proud
11:18of me.
11:19You're going to stop calling me names and bothering me.
11:22Salt.
11:23I'm coming.
11:24I'm coming.
11:25Anyone have peeled garlic?
11:26We got a little bit.
11:27You got a little bit?
11:28Thanks, man.
11:29Hey, guys.
11:30Hey, what's going on?
11:31Welcome to Taco Tuesday.
11:32Taco Tuesday.
11:33So is that real?
11:34Like a dinner party at your house is just Taco Tuesdays and a couple of beers?
11:37It is recently out in the backyard with a bunch of kids running around.
11:40What are you making?
11:41We're going to make some homemade tortillas.
11:43We got a nice marinated skirt steak.
11:45Yep, so there's going to be a habanero hot sauce.
11:47We're going to do some rustic charro beans.
11:49You're going to make your own tortillas?
11:50We are.
11:51Have you done that before?
11:52Couple times.
11:53That can be very difficult at MasterChef.
11:54We've seen over the years because they don't cook through.
11:57Nothing worse than getting raw dough and a tortilla.
11:59Absolutely, sir.
12:00Taking a big risk there.
12:01Did you guys have a lot of dinner parties growing up in your family?
12:03We had tons of barbecues, grill outs.
12:05Daddy taught us how to grill.
12:06Mama taught us how to host.
12:08Do you guys take different roles when you host people in your home?
12:10We do most of it at Joel's house, so I kind of let him take the lead on that.
12:15Okay.
12:16The two of us kind of tag team a large protein and let people bring sides.
12:19This is not about pot luck tonight.
12:21No.
12:22This is not about dumb luck either.
12:23You better make everything and you better make it right.
12:25Good luck, guys.
12:27We got to prove that we're not a one-trick pony.
12:29Oh, come on.
12:30Darcy and Courtney.
12:31Hey, sir.
12:32How's it going?
12:33Oh, my goodness.
12:34I'm excited for this dinner party.
12:35Yes.
12:36I know.
12:37We're so excited.
12:38What is the dish?
12:39As the vegan team, we're going to be putting plants first always.
12:42We are doing corn four ways.
12:44We're doing a pasta that's going to be infused with the corn stock that I'm making right now.
12:49Second way is going to be a corn sauce.
12:51Corn sauce.
12:52Where I blend it all up with that corn stock.
12:53Nice.
12:54Are we smoking the corn?
12:55Are we caramel?
12:56No.
12:57We do a corn rib.
12:58And then a bread crumb with corn in it.
12:59Actually, this is one of our first dinner parties together.
13:01Yeah, we did together.
13:02Yeah.
13:03It looks very white, that pasta.
13:04Any eggs in there?
13:05Absolutely no.
13:06No, no, no.
13:07We're doing it.
13:08I used some semolina, some all-purpose flour, tepid water, a little bit of olive oil, and salt.
13:15I love this vegan style, by the way.
13:16Yeah?
13:18Competition's fierce.
13:19Yep.
13:20We said we were going to take some risks in the MasterChef kitchen.
13:23Let's go.
13:24Let's go.
13:25Love that.
13:26Ladies, the very best of luck.
13:2730 minutes gone.
13:2830 minutes remaining.
13:29We are halfway.
13:30Dynamic duos.
13:31Hey.
13:32Let's go.
13:3330 minutes, everybody.
13:34Let's do this.
13:3530 frickin' minutes.
13:36Let's go.
13:37We are doing a ribeye with chimichurri, duck bat potatoes, roccolini, and a garlic aioli
13:44for our potatoes.
13:45Just got to make sure it's elevated enough to present to the judges.
13:48We're ready for the task.
13:49Yes.
13:50Is that good?
13:51Yes.
13:52Is that a good sign?
13:53Yes.
13:54Yes.
13:55Hey, Doris, that's the olive oil?
13:56No, darker.
13:57There isn't me.
13:58Oh.
13:59This looks a little Cajun right here.
14:02Yes, it is.
14:03What we got going on?
14:04We got a Cajun seafood pasta.
14:06Okay.
14:07Something we picked up when we were in New Orleans for a bowl game.
14:09We added scallops and we added mussels as well.
14:11How do you keep the different seafood from overcooking?
14:14I par-cooked it just to get a sear on it.
14:16You want to be careful of not overcooking.
14:18Yep.
14:19Yeah, be careful.
14:20How's your pasta looking, Trey?
14:21It's coming out really well.
14:22I'm really pleased with it.
14:23Is that the thickness you want?
14:25It might go one level lighter.
14:27Uh-huh.
14:28Don't go too thin.
14:29You make pasta often?
14:30Usually at home, I'll use boxed pasta.
14:32Oh.
14:33But we're at MasterChef Kitchen, so I figured I'd roll some pasta for you all.
14:36Is any already done?
14:37No, no, but I've got more dough.
14:38I've got more dough.
14:39Whoa!
14:40Yes, Chef.
14:41If you need help, Kevin's here.
14:42I got it.
14:43Careful.
14:44All right.
14:45Yeah, it's too thin now.
14:46All right.
14:47It was perfect before, yeah.
14:48It's too thin now.
14:49Oh, no.
14:50It's okay.
14:51What do you think I should do, Chef?
14:52Make sure you get that sear.
14:53I know.
14:55Whoo!
14:56She just slumbed.
14:58Yeah, wow.
14:59The energy's incredible.
15:00There's a lot of passion and activity going on out there.
15:03Oh, yeah.
15:04The atmosphere is electrifying.
15:05The energy.
15:06And the communication is off the charts with the dynamic duo.
15:08But the speed they're all working at, it's so good to see.
15:11Yeah.
15:12I think the food could be twice as good.
15:13Why don't you have the right partner?
15:15Must have the right partner.
15:16Okay.
15:17Ready?
15:18I told you I was gonna do basil.
15:19Darcy and Courtney, they go down the vegan roots.
15:21Corn four ways, okay?
15:23A corn flavored stock, a corn puree, a corn rib, and a corn pasta.
15:28Wait, is there any spice or any other flavor to the corn?
15:31Like, there's a lot of corn.
15:32Sounds sweet.
15:33Sounds like it's gonna be sweet.
15:34Yeah, it feels sweet.
15:35I'm not too sure.
15:36Why isn't it boiling?
15:37Pasta?
15:38Yeah.
15:39It's on.
15:40It's all the way on.
15:41Come on, baby.
15:42Come together.
15:43Kevin and Trey are making a Cajun seafood pasta.
15:46Pasta is not working out right.
15:47It's dry.
15:48It's so dry.
15:49Oh, my goodness.
15:50Joe, what would you do if it's not right?
15:52I would take it by hand, cut it into small strips, roll it with my hands, and put it in.
15:56He's got to adapt.
15:57Come on, baby.
15:58Come on, pasta.
16:00This is not looking great.
16:01Without the pasta, there is no dish.
16:03Yeah.
16:04Oh, my goodness.
16:05Yep, yep.
16:06He's got one foot out the door.
16:07Come on, Trey.
16:09I don't have time to restart the pasta.
16:12So if I'm gonna pull this off in time, I really gotta get my hands around this dough.
16:15It's gonna be close for us.
16:17I'm sorry.
16:18That's a dinner party disaster.
16:20Oh, my gosh.
16:32Just under 20 minutes to go.
16:34Let's go!
16:35Where did my hands go?
16:36Okay.
16:37Hey.
16:38Where'd you go?
16:39Where'd you go?
16:40Oh, no.
16:41Wrong person.
16:42Kevin, first batch of pasta's good.
16:44I'm gonna rework this second batch.
16:46I think you're good to turn, because you've got, well, I don't know.
16:49Already?
16:50Yeah, I think you can flip those.
16:52You see that brown coming up the side.
16:55Our dinner parties are hectic.
16:57You know, we come from a Latino family.
16:59So we invite five people.
17:00This five people invite 20 more people.
17:02Next thing you know, the house is full, and we don't have food for everybody.
17:05We're making ropa vieja with mushroom risotto and fried green plantain.
17:11We wanna win that advantage right now, because that's gonna, it's gonna be key for whatever's coming next.
17:16We wanna be ahead of everybody.
17:20One more olive oil.
17:21Lemon.
17:22That's spicy.
17:23It's not too spicy.
17:24Yeah, that was a spicy chili bag.
17:25I think we're fine.
17:26Right, uh, Yvonne.
17:27Tina, how we doing?
17:28We doing good, sir.
17:29Tell me about this dinner party dish.
17:30This is .
17:31It's a grilled pork with noodle and a herb lettuce.
17:34Like a beautiful pork salad.
17:35Yes.
17:36Almost every Vietnamese family had this in their pie.
17:40I love that.
17:41What's the sauce?
17:42A jellyfish sauce.
17:43It's got garlic, lemon, sugar.
17:45That's delicious.
17:46Thank you, sir.
17:47Make sure you've got sufficient dressing with that, so it doesn't become too dry.
17:50Yes, yes.
17:51Pork needs a sauce, yes?
17:52It's got garlic, lemon, sugar.
17:54That's delicious.
17:55Thank you, sir.
17:56Make sure you've got sufficient dressing with that, so it doesn't become too dry.
17:57Yes, yes.
17:58Pork needs a sauce, yes?
17:59Yes, sir.
18:00Good luck.
18:02Yes, sir, yes, sir.
18:03That tortilla, we should have about 12 to choose from.
18:08Tana, they're underdone.
18:10I don't know what to do because you had me flip them too early.
18:14Tana and Kate.
18:15Wow.
18:16That looks too slow down.
18:17Slow down.
18:18Slow down.
18:19I'm sorry.
18:20You made me nervous.
18:21No.
18:22I'm just here for you.
18:23How's it cook?
18:24Yeah, they feel a little under.
18:25Yeah, they do.
18:26Go in the oven then.
18:27Yep.
18:28So if you're going to serve us a burger, that burger better be right.
18:31What is this?
18:32That is our bacon and date jam.
18:34Bacon and date jam.
18:35It's going to top the burgers with a bit of spicy mayo.
18:39All right.
18:40I want you to think about your plating because right now it feels a little hectic over here.
18:43It does.
18:44Yep.
18:45Good luck, y'all.
18:46I'm going to focus on this.
18:47Yep.
18:48Kayla, Ryan, Kate.
18:49How are we doing?
18:50I'm doing all right.
18:51How are you?
18:52We're okay.
18:53How's that cut?
18:54I just don't have the tip of my thumb and I cut my pointer finger.
18:57Please be careful.
18:58Tell me about the dish.
18:59What are we doing?
19:00So we're doing a brown butter pasta with a seared chicken breast.
19:04Wow.
19:05I'm going to see if I can get this chicken breast done in time.
19:07There's no protein cooked already.
19:08Why don't you sort of think about this a little bit more simpler.
19:11If you're going to do like a little fettuccine, cut this into nice strips.
19:14Chicken was cooked quicker.
19:15Yeah.
19:16Yes.
19:17Nice long strips, beautifully seasoned, and fried.
19:19At least like that you're going to have done.
19:20Yeah, we'll put faster in strips.
19:21Listen, we adapt, we pivot.
19:22This accent has set you back a little bit, but we can pivot.
19:24That's the only way you're going to get this chicken cooked now.
19:26Yeah.
19:27We're going to push through and get something on the plate for you guys.
19:28Let's go.
19:29Let's go.
19:30I'm just sorry.
19:31No, don't be sorry.
19:32Don't.
19:33We're not going to talk about this now.
19:34It'll be okay.
19:35We're going to focus, and we're going to keep going.
19:36She cut herself pretty bad, huh?
19:37Yeah, bad.
19:38Top of the finger's gone.
19:39I need to get those fries in.
19:41One more time.
19:42Yes.
19:43So Tona and Kate are just panicking.
19:46Oh, oh no, oh no, oh no, oh no.
19:49I mean, the burger, they took it out.
19:51I felt it.
19:52It felt very rare.
19:53I said, maybe we need to get this back going in the oven.
19:56There's just a lot of like small elements, but I don't know if it's coming together like
19:59they want it to.
20:00It's a burger.
20:01That seems more like comfort food.
20:03I'm hoping it's an elevated burger.
20:04It has to be a pretty amazing burger.
20:06Is that glove?
20:07Please.
20:09Oh, please, Lord, let those be cooked.
20:12Guys, four minutes to go.
20:14Second batch of pasta's coming now.
20:16Okay.
20:17You might have to cook this first batch of pasta.
20:18Yep, yep, yep.
20:19Put that first batch in.
20:20He's still rolling pasta.
20:21Why'd they do that?
20:22Oh my goodness.
20:23Kevin and Trey are behind.
20:25Got to let the pasta go.
20:26Trey, you got to move on.
20:27That's not working, buddy.
20:28You got to move on.
20:29You won't have time to cook.
20:30It's not working.
20:31Okay.
20:32Let's go.
20:33Good enough?
20:34Is that enough pasta?
20:35Yeah.
20:36It's a little light.
20:37It's a little light.
20:38That's a dinner party nightmare.
20:3990 seconds to go.
20:40Come on.
20:41Do we want to put the jam on the burgers right now?
20:43Oh, .
20:44I forgot about that.
20:45Sorry.
20:46I was too focused on screaming at me.
20:48I'm sorry.
20:49Cilantro, cilantro, cilantro.
20:50Okay.
20:51I'm getting a little bit nervous.
20:52Okay.
20:53Oh my God.
20:54Get him nice in the middle, right?
20:56Baby, nice in the middle.
20:5860 seconds to go.
21:00Let's go.
21:05Be careful, yeah.
21:10All right.
21:11Oh my God.
21:12Last 30 seconds, guys.
21:13Let's go.
21:14Make it count.
21:15Come on.
21:16We got pretty ones.
21:17Okay.
21:18Got 30 seconds.
21:19Make sure everything looks the same.
21:20All the same.
21:21Make them beautiful.
21:22Okay.
21:23Don't serve it if it's not good.
21:25Five, four, three, two, one.
21:29I stopped.
21:30Hands in the air.
21:31Well done.
21:36Yeah.
21:37Great job.
21:39I love you.
21:40It's either going to be good or bad.
21:44Whew.
21:45That possum machine gave me hell, but it looks good.
21:48I would imagine after the stress we just went through.
21:51I think the flavors are there, and so I think we're going to be close to the middle, maybe
21:55even top.
21:56Who knows?
21:57All the components of the dish are on.
21:58Yeah.
21:59Okay.
22:00Oh, it's nerve-wracking.
22:01Yeah, it is.
22:02It's even more nerve-wracking than the audition.
22:04Oh, yeah.
22:05It looks beautiful.
22:06I think it looks a little bit twisted, but...
22:08I'm concerned the burgers are overcooked.
22:10If the burgers are overcooked or undercooked, we're going home.
22:16I would hate for this to be the cause of us going out.
22:23That would just be so gut-wrenching.
22:25Tonight, you all had to make delicious, maschef-worthy dinner party-inspired dishes.
22:42Now, the duo behind the best dish tonight will be safe from elimination and will earn a huge,
22:50game-changing advantage in the next challenge.
22:53Okay.
22:54But, sadly, whoever made the worst dish tonight will be going home.
23:01But, first, we need to take a closer look at all your dishes.
23:05Shall we?
23:10Ryan, Kay, Kayla, is she still with the medic?
23:13She had to go to the ER, unfortunately.
23:15Oh.
23:16She's going to need stitches.
23:17Right.
23:18Damn.
23:19Are you happy with the final dish?
23:20I'm proud of us for pulling it together and putting a good dish on the plate.
23:24Gotcha.
23:26Adam and Joel, did you make those tortillas?
23:29Absolutely, chef.
23:36When the judges are snaking around, it's pretty intense in there.
23:39Did you get the chicken fully cooked?
23:41Yes.
23:42Hmm.
23:43You can't really read their faces at all.
23:48Wow.
23:51Crossing finger in the back.
23:53I get my finger crossed and keep silent.
23:56Tina and Yvonne, this is the pork?
23:59Yes.
24:00And that's the cook you were looking to get for it?
24:01Like that crunchiness?
24:02A little bit of char, yes.
24:03Mm-hmm.
24:04Wow.
24:05Very interesting.
24:07Zach and Michelle, this is the curry?
24:09That's the curry paste, yes.
24:10And you made it yourself?
24:11I did, yes.
24:12I did, yes.
24:21Kevin and Trey.
24:22Yes, chef.
24:23What happened?
24:24Oh, yeah, just rustling the pasta machine, Seth.
24:25Wow.
24:26Right.
24:27The judges walk around with power and they instill that little bit of fear in you of like, did we do it right?
24:37I'm going to throw up.
24:39Seriously.
24:40Darcy, Courtney, did you make the pasta?
24:42We did.
24:43We did.
24:44Did you taste that sauce?
24:45We did.
24:47Okay.
24:49Tana and Kate.
24:51These are beef burgers?
24:52Correct.
24:53And they're medium rare?
24:54Yes.
24:55Yes.
24:56Okay.
25:01Some great dishes out there.
25:02Yeah.
25:03Our dish is beautiful.
25:04Tells our story.
25:05That's for a dinner party dish.
25:07Right.
25:08What do you think?
25:09I don't know.
25:10It agrees?
25:11Yeah.
25:12Yes.
25:13Shall we?
25:14Yeah.
25:15It's okay, baby.
25:16It's all right.
25:17Right.
25:18We're going to be tasting the top three dishes and the bottom three dishes.
25:23The first hot dish we are dying to taste.
25:27This duo has strong family ties and really left it all out there on the plates.
25:33Please step forward.
25:35Yvonne and Tina.
25:36Come on.
25:37Woo!
25:38Woo!
25:39Woo!
25:40Woo!
25:41Woo!
25:42Woo!
25:43Woo!
25:44Woo!
25:45And your dish, please.
25:46Ma'am?
25:47You donut.
25:48Let's go, girl.
25:49Come on.
25:50She forgot the most important part of the dinner party.
25:52Wow.
25:53Oh, my God.
25:54Please describe your dinner party dish.
25:59So, we made a buntiknang, which is a rice-worm-a-chili vigo bowl with grilled well and gross pork.
26:08And we've got pickled daikon and carrot and the garlic vinaigrette.
26:13Visually, it looks stunning.
26:15And it's authentic.
26:16I think you've played to your strengths, which is nice.
26:18Well done.
26:19Yeah.
26:20Shall we?
26:21So, this is meant to dress the salad.
26:24Yes.
26:25I like to drown mine.
26:26And the noodles as well.
26:27Everything.
26:28Everything.
26:29Mix it all up.
26:33It's authentic.
26:34It's charming.
26:35It's delicious.
26:36That lovely sour, sweet note with the heat at the end is a wonderful combination.
26:40It tastes high caliber.
26:41I could have done with a touch more pork because it's flooded with noodles.
26:45But the way you shredded it and then caramelized it, it's delicious.
26:48Well done.
26:49Thank you, Chef.
26:50Thank you, Chef.
26:51The rice noodles have the perfect texture.
26:54There was a lot of work that was done here that is beautiful.
26:58Thank you, Chef.
26:59Thank you, Chef.
27:00You know, the challenge tonight was to come to your house for a dinner party.
27:05And this dish, I can feel like I'm in your home because it's authentic with profound flavor and impact.
27:12Thank you for inviting me.
27:19The next dish is a couple that really pulled off restaurant-quality food.
27:25Please come forward, Michelle and Zach.
27:32We're feeling relief.
27:33That's the first feeling.
27:34Then, let's go.
27:35Like, then excitement.
27:36Then, like, joy.
27:37Like, then what if we get this advantage?
27:39Like, this feeling's just built.
27:41We made mole frites that consists of mussels, green curry coconut broth, and nori lime-zusted fries.
27:47If I walked into your house and this were served to me at a dinner party, I would be impressed.
27:53And hopefully, it will taste just as good as it looks.
27:55Shall we?
27:56Yeah, let's do it.
27:57This is amazing because you don't even need a utensil.
28:00You can kind of just use the...
28:03Yes!
28:04I've never even seen that.
28:05Skill.
28:06Technique.
28:08Wow.
28:09Love the fries.
28:10The crispiness of it.
28:11The salt.
28:12I even love the lime that you have in the coconut.
28:15Mussels just so well-cooked.
28:18And I'm feeling that restaurant-quality dish.
28:22Everything about this dish is kind of perfect.
28:24Ugh.
28:25Thank you so much.
28:26Thank you, chef.
28:28I think, for me, it's the effort you put into these.
28:30The fact that you started with that paste, that's the essence of a great curry.
28:34Exceptional.
28:35Thank you, chef.
28:36Thank you so much.
28:39Really good job.
28:40Good job.
28:41That's work.
28:42I can't do it.
28:43I can't do it.
28:44I can't do it.
28:45I can't do it.
28:46I can't do it.
28:47I can't do it.
28:48Well, I know me too.
28:49The final dish in the top three.
28:51It's obvious that a lot of complex technique and cookery went into the final product.
28:58Please come forward, Adam and Joel.
29:00Oh, holy .
29:01Holy smokes, man.
29:02Very first challenge, we're walking up with a top three dish.
29:08What better way to start this competition?
29:12Last week, we got a second chance, and this dish is going to let everyone know that we're
29:17here to play.
29:18We've made marinated skirt steak tacos, homemade tortillas, green tomato salsa, peach habanero
29:26hot sauce, and charro beans.
29:28The tortillas in the history of MasterChef, rarely, rarely done right.
29:33But these look perfect.
29:34Amazing job.
29:46Delicious.
29:47Seriously, it's authentic.
29:48It's charming.
29:49But it's you guys on a platter, let me tell you.
29:51Tortillas are stunning.
29:52Thin.
29:54And beautifully toasted.
29:55I love the peach, hot sauce, the salsa, freshness.
29:58Everything's there.
29:59And the steak's cooked beautifully.
30:00So, yeah, you should be very proud of yourselves.
30:02Great job.
30:03Thank you, Chef.
30:05When we talk about explosive flavor, this is explosive.
30:09You not only came and did an incredible dish, but you executed on a level that is very different.
30:15And, like, being smart about where you put your time.
30:18You did so much work.
30:21And as a Texan, this feels right at home for me.
30:24I like it.
30:25Yes, ma'am.
30:26That was the point.
30:27Tex-Mex.
30:28Adam and Joel, hardest working boys in Georgia.
30:29That's right.
30:30Yes, sir.
30:31Good job, guys.
30:32I did not see that coming.
30:33Right now, we need a moment.
30:34Please excuse us.
30:35That was pretty awesome.
30:36That was awesome.
30:37Stuff on three incredible dishes.
30:38We did our best.
30:39Now it's up to them.
30:40This is so crazy.
30:41You agree?
30:42Yeah.
30:43Wow.
30:44Three amazing dinner party dishes.
30:45But only one duo can win tonight.
30:47And gain that huge gift.
30:48That's all right.
30:59Thank you, Valenti.
31:07Thank you48 seven, Amanda.
31:08This was a big deal.
31:16Peace out for you.
31:19Three amazing dinner party dishes.
31:26And tonight's winning duo is Michelle and Zach.
31:36Oh, my God.
31:41This is true.
31:42Congratulations.
31:44Thank you, Zach.
31:45And you're going to receive a huge award.
31:48A huge advantage in the next challenge.
31:52Now, all three of you duos are safe from elimination tonight.
31:57Make your way up to the balcony.
31:58Come on.
31:59Great job, y'all.
32:00Great job.
32:01Great job.
32:02This is a dream for us.
32:03We've watched this show for a very long time.
32:07It feels like we definitely belong.
32:08You know, we had auditions.
32:09We had to earn our apron.
32:10But now winning this, the first challenge,
32:12so no, we more than belong.
32:14We're supposed to be here.
32:16Right.
32:17Unfortunately, on the other side of the coin, there
32:20were three duos tonight whose dinner party dishes, uh,
32:24sadly left a lot to be desired.
32:26Now, the first dish we must take a deeper look at.
32:30Please step forward.
32:34Kevin and Trey, let's go.
32:37I struggled kind of quite a bit with the pasta, and Tiffany was right there as I was going
32:43through some of the worst parts.
32:44And so I'm sure she's going to taste it and expect it to taste bad.
32:46My fingers are crossed that it tastes better than she expects it.
32:49Right, Kevin and Trey, describe your dish, please.
32:51Uh, we made for you a cajun seafood pasta with shrimp, scallops, and mussels.
32:58It just feels a little thrown together.
33:01But it's just badly executed.
33:03And more importantly, it should never, ever, ever serve mussels in a bowl that have never opened.
33:08That is a death sentence right there.
33:10It's such a shame.
33:11Shall we?
33:18Oh, it's so disappointing, because this dish could have been a highlight.
33:22The pasta's struggling here.
33:23There's a weird texture to that, but I'm more concerned about the overcookness of the scallops.
33:27They're rubbery, they're hard.
33:29When they reduce down, you know, to that size, it's solid, you know, it's like a bar of soap.
33:35I'm just going to be honest.
33:37This dish is not a dish that I want to eat over again.
33:40I was going to say I'm upset that I didn't get any scallops, because I don't have scallops on my plate.
33:45But now maybe I'm happy I didn't get any, because they're definitely not what it needs to be.
33:50Details matter, especially here in the MasterChef kitchen.
33:54Yes, Chef. Thank you.
33:55This dish is an epic fail.
33:58One half of the team was struggling the entire time trying to create a product that was substandard, so there's no teamwork here.
34:07If I came to your house and you served me this at a dinner party, I'd ask for my coat, and I'd go home.
34:12Yes, Chef.
34:13Thanks, Chef.
34:18It's okay. Chin up, guys.
34:20That was absolutely brutal.
34:23Okay, second duo in the bottom tonight was a dish that seemed ambitious, but it lacked the dinner party flair we were looking for.
34:35Please come forward, Darcy and Courtney.
34:40It's okay.
34:41You got it.
34:42You want to do two?
34:43I got it.
34:44Okay.
34:45We just got our aprons, and I don't want to give it back.
34:49I don't want to go back to the ER right now.
34:51No.
34:52We've worked so hard for this.
34:53It's...
34:54We're not ready.
34:55Today we have a corn four ways pappardelle pasta.
34:59They've got a corn stock that we've infused into the pasta, a corn sauce, a corn rib, and a corn breadcrumb.
35:05It just looks clunky.
35:07How do I navigate around the pappardelle and then pick up a rib, and I just don't get it.
35:12Okay.
35:13Was that a sweet corn puree?
35:15Yep.
35:16We sauteed the corn with a little bit of shallot and garlic, some salt and pepper, put some of that corn broth in, let it reduce a little bit, and then blended it.
35:25One of the things I like on the plate is the corn ribs.
35:28They have spice.
35:29They are exciting.
35:30But, I mean, if you're going to give me corn, and you're going to tell me I'm going to have a corn sauce, have a corn stock, I should taste corn.
35:38The one thing lacking on the pasta is the flavor of corn.
35:42I cross-treference what you've done so far, and it's like I've got a different duo tonight.
35:46Above all else, I think you missed the mark on what we asked for in this challenge.
35:49They're dinner party dishes.
35:51You can't just get me over to eat just corn, okay?
35:54You can't do that.
35:55Okay.
35:56This tastes like pasta that was kind of sauteed in leftover popcorn and butter in a movie theater.
36:09We're good.
36:10Okay.
36:11The final duo, unfortunately, missed the mark for what we're looking for in this challenge.
36:17Please come forward.
36:20Tana and Kate.
36:25We're really concerned about the temperature on our meat.
36:29We had to put it in the oven, and it was just a mess.
36:31And we've never done burgers in the oven before.
36:34If we have overcooked burgers, we're done for, because we told the judges that they were medium rare.
36:39Cheeseburger with a bacon and date jam and a spicy mayo with fries on the side, as well as an arugula salad.
36:46It's pedestrian.
36:47It's middle of the road, and it's barely a barbecue.
36:50And I'm asking for a dinner party delight.
36:53Yes.
36:54Yes.
36:55So what was the temperature supposed to be?
36:57Medium rare.
36:59Tana and Kate, what was the temperature supposed to be in the burger?
37:18Medium rare.
37:20Okay, so this is more like a medium.
37:27I hoped it would be better than it looked.
37:41I really did.
37:43It reads very, very sweet.
37:45The dates are overpowering the whole patty.
37:49It's almost like I don't have beef here, and I just have date and bacon.
37:53Fries, I mean, they are fries.
37:55They're seasoned.
37:57They're crispy.
37:58I mean, if I have to eat something else on the plate, I'm gonna go back to the fry.
38:02But it's a bit of a letdown on the burger, for sure.
38:05Ladies, it's such a shame, because it just doesn't work.
38:08If you're gonna play it safe, you've got one foot out the door.
38:11When you go down the burger route, unless it's Wagyu for a dinner party special,
38:14then come on, I can get better through a drive-thru.
38:16Yes.
38:17I love the pickle in the salad.
38:18I actually quite like the mayo there, but the burger is wrong.
38:22Thank you, ladies.
38:23Thank you, sir.
38:27It's like a meatloaf.
38:28Yeah.
38:29It's dense.
38:30Yeah.
38:36Right now, we need a very serious moment.
38:38Excuse us, please.
38:41Okay.
38:44Uh...
38:45You got this.
38:48Some of these dinner parties were epic fails.
38:50Yeah.
38:51Yeah.
38:52Just gotta step it up, take you some other chance.
38:54Yeah.
38:55Join Kevin.
38:56Pasta.
38:57Overcooked seafood.
38:58I warned him.
38:59I said, if you don't stop cooking it, it's gonna come out.
39:02Like, it's not gonna work out for you.
39:04It's okay.
39:05Courtney and Darcy's a vegan take on corn four ways.
39:09Too smart for their own good.
39:10Yeah.
39:11I missed the mark completely.
39:12Dear Lord, we just pray that we did enough.
39:15And Tanya and Kate, I missed the mark with a burger.
39:18It's just a bad idea from the beginning.
39:21It was out of balance.
39:22Too sweet.
39:23My God.
39:24Uh, we in agreeance?
39:25Yes.
39:26Yeah.
39:27Absolutely.
39:28Oh, boy.
39:34Now, after discussing everyone's dishes at length,
39:37we're all in agreement.
39:39The duo leaving MasterChef tonight is...
39:48Kevin and Trey.
39:53Darcy and Courtney, Tanya and Kate, head back to your stations, please.
39:58Oh.
40:03Kevin, Trey, I think back to the passion at the beginning of this competition.
40:07Tonight, we couldn't taste that, okay?
40:09You worked with some steak for two-thirds of that challenge,
40:11and then the end result, you missed the mark.
40:14You know, the great thing about relationships and friendships
40:16is that you get over whatever hurdles that you had in this moment,
40:20and hopefully, you'll be cooking again together.
40:23And the next time you make this dish, it'll be incredible.
40:25And you'll be like, I wish they were here to taste this.
40:28The very best to both of you.
40:30Safe journey home.
40:31Thank you, and God bless.
40:33Good night.
40:35Good night.
40:40I'm very proud of myself for pushing myself to get out there,
40:43and I'm proud of him sticking by me and me trying to stick by him,
40:46and if we go down, we go down together, you know?
40:49We made some fundamental mistakes that shouldn't have happened,
40:52and it's a lot more difficult in that kitchen than what people think it is.
40:56Howdy, with your hats high, yeah?
40:58From this experience, I think we get to take home some confidence.
41:00You know, even though the whole thing didn't go the way that we wanted it to,
41:03we still made the top 12, and that's no small feat.
41:06Bye, guys.
41:07Bye, guys.
41:08We love you, guys.
41:09We love you.
41:10We love you, guys.
41:11Next time.
41:12Woo!
41:13The first mystery box of the season.
41:16One box is sweet, one's spicy.
41:18Michelle and Zach, since you won the challenge last time around,
41:20you get to select protein for each duo.
41:22Woo!
41:23As a vegan, this is my worst nightmare.
41:24Oh, let's go!
41:25Woo!
41:26I cannot believe I'm freaking cooking a chicken.
41:27You got a grip.
41:28I'm sweating today.
41:29It's really clear who they're gunning for.
41:30That means they're afraid of us.
41:31Yeah.
41:32Game on.
41:33Oh, that's good.
41:34I think it's your worst-performing dish.
Recommended
41:57
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