Original subtitles

-Everything is on fire! -[narrator] Previously on Worst Cooks in America...

What is it?

[narrator] ...you all have reputations as heroes or villains.

Tiffany, how's the waffle?

Oh! I forgot about it! Oh, [bleep].

[screaming] Oh!

[narrator] ...a nd you are disastrous in the kitchen.

Whoa!

Saging out all my bad cooking skills.

I don't think I was ready for it.

The lack of knowledge

these home cooks do not possess.

[laughing] No, no! Sebastian!

I am definitely going to burn this place on fire.

You have all survived your first week of boot camp.

We will avenge some of your past kitchen crimes.

[narrator] ...for these celebrity heroes.

Look, Mom, I'm washing something.

[narrator] ...and superstar villains.

[yelling] Oh, oh, oh!

[narrator] Fame is their superpower.

[yelling indistinctly]

-[narrator] But the kitchen... - [screaming] Argh!

[narrator] ...is their kryptonite.

[screaming]

This is so hard.

Why? Disaster, disaster!

[narrator] And it's up to "guardian of the gastronomical," Jeff Mauro,

What is that, cat food?

[narrator] and boot camp's newest nemesis,

Antonia Lofaso...

I don't want to eat any of this.

[narrator] ...to take them from stumbling stars...

[man] This is no gross!

[narrator] ...to culinary crusaders.

-[screaming] -This is the bomb, y'all!

Cooking and rocking is what I do!

[narrator] And someone will fly away with $25,000

for a good or evil charity of their choice.

Help! Help!

[narrator] ...on Worst Cooks in America,

Oh, [bleep].

[multiple speakers] Oh!

[narrator] Heroes vs. Villains!

[all cheering]

Hello, recruits!

Chef Jeff is looking even more swole than usual.

I mean, [clicking tongue] looking mighty good.

Super Jeff.

Welcome to Flavor City.

It is clear that your superhero skills in the kitchen

are... barely existent.

Antonia and I are here to transform those bland culinary instincts

into supercharged gastronomic senses!

For this skill drill game,

we are playing "Culinary Avengers."

The teams are gonna go head-to-head

in a super food showdown.

To start, two recruits from each team

will work together to replicate avocado toast.

But here's the catch.

Your ingredients are sealed away

in a villainous vault!

-[all gasping] -Whoa!

Gasp!

The combination,

a set of culinary riddles that you must solve.

-[all groaning] -Oh!

Next up at Station two,

recruits must recreate a green smoothie bowl.

-Easy enough, right? -[Adam] Right.

[in guttural voice] Wrong!

Take it down a notch.

All the blenders have been taken captive by evil forces.

What?

So you will need to use sheer pedal power.

[all gasping]

On our blender bike!

Oh, my gosh!

Next, recruits must replicate a spinach salad.

But unfortunately,

some web-swinging antagonist dude

has put all of your ingredients inside of a web.

-[all] Oh, no! -[all] Oh, wow!

You're gonna have to rescue your ingredients down before you can begin.

And for your last station,

you must replicate

a whole grain waffle with berries.

But the recipe has been frozen in a block of ice.

What?

I've spent a lot of time around ice.

But I can't skate on this.

You will have to rely on super strength

to bust it open.

You have 30 min to assemble your superfood dishes.

But wait, before you dash off to your stations...

You have to work together to power up the city

by juicing oranges.

Remember, recruits,

don't just fly through this challenge.

There is a very big advantage on the line.

I want that.

Your time starts... right now!

[all clamoring]

[all] Go, go, go!

[upbeat music playing]

[Wes] Let's do it. We're doing this guy, come on.

[Adam] Let's go, let's go!

Okay, here we go.

[Trinity] Before we can even start this relay race,

we have to come together as a team,

and juice as many oranges, to get to the blue line.

I'm not good at this!

Twist and squeeze, twist and squeeze.

Twist and squeeze!

[Tiffany] Whoa!

Work as a team. Work as a team!

We've got Bartise with... [bones cracking]

[grunts] I like that.

We've got Wes with like... [bones cracking]

Start putting some pulp in.

[burbling]

-[Tiffany] Y'all, I got some to contribute! -[Wes] Throw it in there!

Guys, we are almost there. Almost there.

Guys, it's neck-and-neck.

Let's go, dump it in there.

-[Bartise] We're there? Go, go! -[Wes] Got it.

-[women screaming] Go! -[Antonia] Go, go, go!

To the avocado toast.

What are we going, Wes?

-[Frankie] Are we done? -[Sebastian] Almost.

Almost.

Those villainous villains

have completed the juicing challenge,

and that is not acceptable.

[in sing-song voice] Good will always Overcome over evil!

Go, go, go, go!

Take the line! Take the line!

Go, go, go, go!

Finally, we reach the line,

and me and Sebastian go to our first station.

We need to solve the riddles

in order to break the sealed lock box.

I have tried to use my X-ray vision,

to melt the rock.

But my eyes really suck.

[bleep] Damn it!

"Tiny orbs of night bursting with a helpful light.

They fly in paths,

delivering antioxidant attacks."

I am, in fact, a ginger genius.

But riddles quite often evade me actually.

"Tiny orbs of night."

"Tiny orbs of night"

make no sense in a culinary context.

They fly in packs Delivering antioxidant--

-Firefly! Firefly? -[alarm buzzing]

No, it's food.

You got to eat it.

Trinity and Sebastian are like a classic comedy duo.

[Sebastian] Where is everything?

[Trinity] I have no idea.

[Frankie] Absolutely hysterical.

But nothing is getting accomplished.

Think about antioxidants.

-Blackberry! -[teammates shushing]

Look in the fridge.

-[Tiffany] Okay. -[Wes] Okay.

We're off to a great start.

We have the first number to open the box.

What has antioxidants in it?

Berries.

Where do you keep berries?

In the fridge!

Oh, my God!

Come on, guys.

"This popular ingredient lives in a group

and wears on its cloves."

The only thing we all know that's dressed in cloves...

-...has to be garlic. -[bell dings]

-[Tiffany] Garlic. -[Wes] Yeah, yeah.

All right, last one. Read it, come on.

"Favored by the Masked Leaf Crusaders,

is a green powder invader.

With iron and might it's ready for any fight."

I'm thinking gamma rays.

[alarm buzzing]

My superpower is patience at this point,

which is wearing very thin.

Green powder?

Matcha! Where is that?

-[Adam] Spinach? -[bell dings]

[Tiffany] Spinach!

Romaine.

Spinach! Yes!

Of course. And there's the code.

-[Sebastian] What number? -Five.

Hey, Red team, you suck!

Ha, ha, ha, ha!

-Okay. -[Sebastian] Hey!

[Jeff] So we got Sebastian and Trinity making avocado toast.

Who doesn't love a nice little fresh avocado toast?

I think the ingredients are avocado and toast.

Read the recipe.

Some ingredients are not in the recipe.

They're red herrings,

Oh?

Olive oil on the bread, to make it brown quicker.

Brush that oil crust to crust.

[Sebastian] I'm painting the toast.

Faster, faster, like you mean it!

Save the city!

Lime, salt and pepper.

[yelling] There is no lime in the box!

[Wes] Check your bread, Tif. Check your bread.

[Tiffany] I've never had avocado toast before.

I just can't get into the green smothered all over my bread.

Give me mayonnaise.

You're going to do a crush to the avocado.

You're gonna quarter the tomatoes.

Quite frankly, I'm not even fully reading the recipe.

I am putting the avocado and smearing it on some bread,

and I'm getting [pops] on to the next.

-[Tiffany] You're doing so good, Wes. -It looks good.

Come on, Trinity! Smash that [bleep]. Come on!

I have no time.

So these power gloves have got to activate.

Can I get a rest?

Trinity is mixing the avocado with gloved hands.

Could've brought, like, a spoon.

-Taste it. -[Trinity] I've never tasted avocado.

You've never tasted avocado?

Avocado just creeps me out a little bit.

Oh, my God.

Oh, it's not bad.

Damn, that's what we like to hear.

No, I tasted it. Give it to me.

Guys, make it perfect.

[Antonia] Hot sauce, hot sauce!

[squeaking]

[Jeff] Hot sauce. All right, be careful.

-[Jeff] All right. -[Tiffany] Go, go, go!

[Jeff] Let's go! Let's go!

Adam and I have to create a super smoothie bowl.

Greek Yogurt.

Where's the yogurt?

[screaming] Argh!

I know we need to chop the kale.

The kale is green, so I grab the green.

Hey, Adam. Those are mustard greens, buddy.

These are mu... Oh, [bleep]!

Looks like kale.

And honestly, I think we would have been fine.

That'd be very pungent.

A three-quarter cup of coconut milk.

I'm gonna get the blender going here.

I'm gonna handle everything that's going in the blender.

She's gonna handle everything

that's not going in the blender.

Two tablespoons of kale and a half cup of this...

[bleeping]

I tell Bartise he's in charge of the kiwi.

Oh, my God.

This man does not know how to peel a kiwi.

This kiwi's already screwed.

Two bananas.

There, you guys, look at...

Oh, my God, you're like a little... like orangutans.

I've only seen a monkey open up a banana like that.

But maybe they know something that we don't.

Everything else that was supposed to be in there?

Blend it up, bro.

Frankie is the first to get on that blender bike.

[Cheryl] Bike for your life! Let's go!

I have biked 545 miles

from San Francisco to Los Angeles two times.

I'm a professional cyclist.

-[Cheryl] Shake it, shake it! -Come on!

Look at this guy.

He's in a spin class.

He's right, force on, starts getting pumping.

[grunting]

Two, huh! Crazy, huh!

-[Cheryl] Let's go! -[Frankie] Whoo!

[teammates cheering]

Two tablespoons of kale.

[Wes] You want more of this in there?

-Oh, two cups of kale! -[Wes] Yes!

Just rip it and put it in! Go, Go, go, go!

[all] Go, go!

We gotta hurry. We got to step our game up,

and go to the bike. [grunts]

I'm familiar with the bike.

I go to the gym. I'm the guy for this challenge.

[Corinne] Pedal for your life, Bartise!

I'm pedaling this bike,

and nothing's really happening.

[Bartise] It's not blending!

I'm starting to pedal harder, pedal harder.

[Rachel] Go on, Bartise!

[Tiffany] Keep going!

No matter how big Bartise's quads are,

he is not able to blend this smoothie.

Shake it up, Bartise!

The heroes are getting ahead.

I don't know what's happening with this...

shaking it up like crazy!

Come on!

We can't lose to the heroes,

especially not this group of heroes.

[screaming] Come on!

-It's not blending! -Have you put coconut milk in?

Bartise will not be able to blend the smoothie

if there is no liquid in it.

-[Rachel] See if there's coco-- -[bleep]

Bring it back, bring it back!

Oh, no.

Pour it in there.

[Tiffany] Pour it in the top. Pour, pour, pour!

[whispers] Oh, my God.

Then they don't even measure in the liquid.

[Tiffany] Come on, Bartise!

[all yelling indistinctly]

[Tiffany] Yeah, there it is!

Make pretty food.

You guys got it, beautiful.

-[Frankie] This way. That way. -[Trinity] Oh, my God.

[Sebastian] Don't drop the bowl!

-In the middle, in the middle! -[Adam] Oh, my God!

Adam can win Olympic medals

in any Olympics on any ice rink in the world.

But he can't seem to find his way to the podium.

[Adam] What happened?

[Antonia] Wait up on isle three.

Get the bananas and the kiwis.

Lines. Banana, coconut.

I'm trying!

Coconut on top!

-[Corinne screaming] Come on! -[Bartise] Come on.

So at the salad station is the dynamic duo,

of Sebastian and Cheryl.

What I like to call Robin and Robin.

Let's go, Blue. There you go. Get 'em!

Just two sidekicks. No leader.

The other end, Cheryl, the other end!

We have to knock out the ingredients selection

from a spider web.

But who knows if it's a web of lies?

[Cheryl] What do we do with this?

-[Jeff] There you go. [laughs] -[glass shattering]

Oh, my God!

Ingredients are flying,

and balls are shattering,

and the floor is littered with this food!

-Oh, my... -[Cheryl] Now what do we do?

We quite possibly hit these balls a little too hard

We got to eat the [bleeping] off the floor?

We're gonna bring you new ingredients.

Don't use those.

[Antonia] 12 minutes, you guys!

-[Bartise] I got it. -[Tiffany speaking indistinctly]

One person work on the salad,

one person work on the vinaigrette.

-[Bartise] Who's got the dressing? -I've got the dressing.

Dressings are super easy to make.

The ones I like to make at home usually,

consists of a really huge dollop of low fat mayos,

at least 16 shakes of hot sauce,

and I have to have my artificial sweetener in it.

[man vomiting]

Bartise, spinach in the bowl.

Spinach in the bowl.

-We're gonna slice apples -[Bartise] Sliced apples? Sliced apple?

-Like the shallots. -[Bartise] Okay.

-[Antonia] Just one half of apple's plenty. -[Bartise] Okay.

Antonia is very loud and aggressive

from the peanut gallery.

Take some pomegranate.

Cut it in half,

take the back of your spoon, and hit the back of it.

The seeds will come out.

-[Corinne] Come on, you guys. You can do it. -[Antonia] Hit harder!

[Corinne] Get it, hit it harder!

[Antonia] Don't break the seeds.

[Bartise] I don't wanna cut the damn thing!

Hit it with a spoon!

[Bartise] Now, we got the seeds going!

That's what I'm talking about!

You got this! Go!

Two spoonfuls of those seeds.

-What? -Two tablespoons of pomegranate seats.

I've never dealt with a pomegranate before.

As far as I'm concerned, I thought it was an onion.

Slice an apple.

No, no. Put it on a flat base.

Even service, nice and thin.

Tuck those fingers in. There you go, Cheryl Burke!

[Frankie] Open the cheese!

I'm kind of perplexed as to how to retrieve

the goat cheese from the packaging.

Come on, put it in!

-[Adam] Rip it open! -[Trinity screaming] You got this!

We need it! Crumble!

Come on, Sebastian.

I want to go home.

[Tiffany yelling] Bartise!

-[Bartise] I did it! I did it! -[Tiffany] Okay, okay.

Oh, my God.

-Use tongs, Sebastian. -[Sebastian] What?

[Bartise] Let's go.

-[Sebastian] Here we go. -All right, hustle, hustle!

Waffles, go.

The recruits have to retrieve their recipe for waffles

out of this block of ice.

I have broken ice in games before,

and so I hope that the other chefs,

they'll know who to be scared of.

Okay, you're gonna put

all these things in a mixing bowl.

Come on.

Wes hit it one time, and it just cracked.

So how hard could it be?

He's only shaped like

he ate somebody my size for breakfast.

Break, break, break!

He's an Olympian!

[Jeff] That's it. That's it.

[Adam] Whole wheat flour. Okay.

Dry separate from... Adam?

Trinity, dry separate from liquids, okay?

Adam does dry. Trinity do liquids.

A teaspoon of baking soda.

Why won't you do the wets? Trinity!

-[Trinity] Okay. -[Adam] Come on, Trinity.

Someone do wet.

Someone do dries, please.

Dries separate from wets.

You can't dump just liquids

that aren't blended together into the dry.

It's a clump fest.

You guys, do not add oil into the dries.

...and then, to help spread those clumps out,

you're gonna overwork the batter.

Overworked batter makes tough waffles.

[Jeff] No! Separate! Guys.

I didn't invent it.

I'm just telling you to do it,

15 times at the top of my lungs.

Adam!

-[Jeff] Make your batter. -Wes. Dry ingredients, wet ingredients.

Yeah, we're already ahead of them.

-No! Separate, guys! -[Adam] Just two.

-Adam! You got to separate! -Oh, [bleep]!

At this point, there's no time to restart the batter.

I'm just gonna have to do what I have in front of me.

Just go with it. Mix every wet separately from here on out.

Okay, you got it.

[shouting indistinctly]

Start on the berries.

-Cream... -[Tiffany] Clip it, clip it!

-Got the Blue team sweating! -[Bartise] Good.

Don't overmix it, Adam.

That's good. Do not overfill.

This is a thick batter.

Don't open it, guys. Let it cook.

[Adam] Got it.

Three minutes, guys! Come on. Hustle up.

[Antonia] Take a paring knife, and cut the side.

[all cheering indistinctly]

[Corinne] Yes! Rachel, you're killing it.

Trinity, get on the berries and stuff.

-Get on the garnish. -[Trinity] Okay.

The instructions say

we have to macerate our berries.

I think I've done that once or twice.

Come on, Trinity!

Toss your berries with the juice of the lemon,

and the sugar.

[Adam] Perfect.

[Frankie & Sebastian] 20 seconds!

Yes, it's beautiful!

It's perfect. Perfect!

[Corinne] Berries, berries, berries!

Make it look beautiful, come on.

[Jeff] No more honey. That's good.

Stop with the honey.

Five seconds!

[all wooing and clamoring]

[Wes] There is a chance that I'm trying to get in Trinity's way,

or there's a chance that I needed to tie my shoes.

No one is ever gonna know.

-[Jeff] Time's up. -[all cheering]

I'm exhausted.

God!

[Antonia] Let's see how y'all did.

First up, avocado toast. Red Team.

Really well done.

Seasoned nicely with even slices of toast.

But the egg is rough.

I just kind of like, ripped it open.

All right, let's try Blue team's here.

This is the red herring whole wheat bread.

Whoa!

Wow.

[Rachel] They didn't follow the recipe!

That egg. It's a little torn here.

The avocado toast goes to the Villains.

[bell dings]

Oh, we're on the board!

The Super Green Smoothie Bowl...

Blue team, your presentation, it's pretty spot on.

We got the segments, correct.

I can't see the kiwi in yours.

That kinda just fell apart in my hand.

[Jeff burbling]

Green smoothie bowl goes to the Heroes!

Yes!

[Antonia] Spinach salad is next up.

Cheryl and Sebastian...

-[Jeff] Wait, why would... -I'm sorry, it's not.

-[Jeff] Oh, no! -What's that?

The top of the apple.

It's the stem!

Oops. Sorry.

[Antonia] Red team, it is beautifully composed.

Spinach salad goes to the Villains.

-[Bartise] All right. -Damn!

The villains are in the lead, 2-1.

It's coming down to the waffle.

[Jeff] My blue heroes!

The yogurt was perfectly sweetened with that honey.

But ours is a little drier,

because he mixed the wets with the dries.

But look at that crispy edge right there.

[Antonia] Red Team. The waffle batter is textbook.

But we missed that large, kind of honey drizzle.

I'm gonna concede to the blue team.

We're missing an ingredient.

All that time I've spent on the ice

has finally meant something.

We have a tie,

which means we need to do a tiebreaker.

We are gonna have you answer a trivia question.

-Blue team, who is it going to be? -Me.

-Red Team? -[all] Wes.

Sweat was the first recruit to bring back the correct answer,

will win.

"Brain shaped With a hero's aim

Omega-3s are their claim to fame."

What am I?

As a man with a really big brain,

I should fully have the answer to this.

The very first thing that I think of,

is my childhood shelling walnuts.

[Jeff] Wes, you brought back a tater.

-Frankie, you brought back walnuts. -[Frankie] Mm-hmm.

The correct answer is...

walnuts!

...which means the Heroes win this game.

Come on!

All right, recruits, it's time to flex those gastronomic muscles.

[Antonia] ...because today, we are gonna teach you

how to make mussels.

Blue team, because you won the skill drill game,

you have earned yourself the super speed advantage.

You'll get a two-minute head start

to gather all your ingredients.

-Yes! -Blue Team,

come join me in my kitchen.

All right, Red team, to the kitchen.

Today, I'm gonna show you how to make mussels

with chorizo, tomato and grilled crostini.

[Frankie] That's fancy.

Today, I'm gonna teach you how to make mussels

with Nduja, roasted fennel and a garlic ciabatta.

Wow!

Let's start with our flavorful broth.

Dried Spanish chorizo dices in the Dutch oven.

We're gonna slowly render all that fat out.

If we use something like that, we have to cook it first?

Yes, 100%.

Not only is it gonna part the fat that we're looking for,

but it's also gonna have

a paprika, spicy Spanish chorizo flavor.

Next, add your garlic.

Once it's fragrant, we're gonna deglaze all this with white wine.

A couple glugs of that.

We are cooking the alcohol out.

What remains is the sweet, fruity,

tannic nature of the wine.

I'm gonna add in canned tomatoes,

salt, pepper that's going.

So, we're going to start with the mussels raw.

Butter in my pan,

and do your sausage garlic, chili flakes, as it warms,

to kind of break it up just like this.

Once, that's all cooking, we're gonna slice the fennel.

Put on the sheet tray with salt, pepper, olive oil--

Does sugar go good with fennel?

Fennel will naturally become sweet

as soon as I roast it in the oven for ten minutes.

Now let's check your mussels.

We want to make sure they're all closed tightly like this.

Sometimes you will get an open mussel.

You tap on the shell, it will close.

If the mussel does not close,

throw it right in the trash.

We want to make sure that it is alive.

[both] What?

They're alive right now?

These are 100% alive.

And we're gonna eat them?

I didn't know I was gonna kill something on this show,

but honestly, I'd do anything for charity,

including murdering a mollusk.

Dump all our mussels in the pot,

knob of butter in there.

And we're just gonna stir it

and get like a real gentle simmer.

And this is going to enrich that sauce,

glossing it up.

Mussels right into there, then add my wine,

butter and sugar, giving it a little toss.

As this wine cooks out,

the flavor's becoming more concentrated,

these mussels are gonna start to open

and release their liquid.

It just creates the most like harmonious broth.

I'm gonna add a little bit more butter in there now,

And once he's open about 5-7 minutes, we're good to go.

That smells great.

[Antonia] I just keep adding butter to my broth.

So by adding an increment, I keep emulsifying it.

So it's nice and thick and rich, right?

I'm clogging my arteries tasting all this.

-A third of my notes are "add butter." -[laughing]

[Antonia] Now I'm going to toast my bread.

[Jeff] Get your grill pan going,

butter, my bread sliced,

crust to crust is a must.

Crust... a must.

[Jeff] Toast it with that hot pan.

If it's smoking like that, it's rolling.

-[Frankie] Gorgeous! -[Sebastian] Word!

[Adam] You're hash-tagging it.

Now you're speaking my language.

[Jeff] My bread's ready to go.

[Antonia] Put the mussels in there,

Pour broth over the top,

finishing with that bread.

[Jeff] Broth right in the middle,

making sure I see all those mussels.

We got our bread in place.

And cada bing, bada boom. Done.

It just looks so easy until I try it.

Then it's just one big panic attack.

-Let's eat. -Come on up.

Mmm.

Oh my God, it's so good.

Wow, that tastes so good.

Mmm.

[Trinity] What is this?

It looks like a cooked loogie.

Oh, no!

I have never put a mussel in my mouth ever.

Oh!

I am grossed out!

I didn't even taste it. I was just swallowing it.

All right, my villains. You have 45 minutes

to put your own spin...

On a mussel pot I just showed you.

And don't forget, you won the super speed advantage,

so you get a 2-minute head start on the villains.

Use it wisely.

Your 45 minutes starts now!

Oh, my God!

-[Antonia] Right now! -No, what?

Ladies first.

I better use the head start.

Wes, will you carry this for me?

It's very heavy.

Use your time wisely. It's that 2 minute advantage

that the red team is dreaming of right now.

But, there... [ululating]

Oh, my God, Sebastian, "Gene Simmons" is here.

Use a lot of raisins and apples.

You forgot your garlic bread.

I mean, that's one of the things.

Tim, that's not talking [bleep].

[laughing]

Three, two, one, go!

[Bartise] Come on!

[Corinne] Where's the garlic?

Where's the garlic?

Rachel, you got a lot of mushrooms in there.

It needed mushrooms.

Okay, clearly.

Sebastian, what are you doing with that water?

I'm gonna put clams in it.

He's been through it, man.

He has done some stuff.

It's shocking that he's even here right now with us.

But still, we're not making clams.

That's the point.

I thought it was close to boiling the clams in here.

I don't know if you know this about me, but I'm Italian.

To really channel my Italian roots,

I decided to introduce the world

to Frankie "Big Muscles".

That's what they call me in high school,

and I'm gonna make my big mussels.

Anything that has the word Italian in front of it,

I'm using. Putting Italian sausage,

fennel, Italian olives, hoping my ancestors are continuing

to speak to me throughout this challenge.

And you're gonna love to eat them.

Ladies, give me a call.

Oh no, it's burning. That is burnt.

[Corinne] Where are the mussels?

I have never even seen a mussel

not inside of a dish in a nice restaurant.

But we're gonna try and make it.

Oof. [gasps]

The cut on my finger.

Oh, my God, oh, my God...

I don't even want to use garlic in my dish anymore.

Too bad I have to make garlic bread!

Great.

[screams]

Oh, it's really deep.

[Corinne] I'm scared of my knife now, as one should be

when they cut their finger down to the bone.

We're not friends anymore, honey.

-Do I need a stitch? -No.

I'm like, holding back tears.

I feel choked up.

I'm scared. I can't look at it.

Meltdown coming.

Wait. Are we sure I'm okay?

Oh, my God. You guys, I'm scared.

-It's really deep. -The cut on my finger makes me nervous.

-It's bad. -Looks a lot worse.

-[Corinne] I feel like my finger fell off. -You're okay.

The cut's like this big.

Your finger didn't fall off.

I lost some valuable time because of this cut.

Now, this is terrible.

You've got 39 minutes.

I'm not going to let myself lose any more time.

Game face on.

Oh, my God.

I'm going for an avgolemono soup vibe.

I'm Greek. It's my favorite Greek thing

that my Yaya makes.

Everything hurts.

It's like a creamy lemon soup with rice.

I'm doing butter, garlic, shallot, and I feel like

this is a really good vibe for the mussels.

[Antonia] Lemon juice will actually make cream curdle

when it is mixed together in improper measurements.

So it is a big risk.

But Corinne's like, "I'm Greek,"

and I'm like, "Okay, I'm gonna trust you on this one girl."

[Jeff] What do you got there, Cheryl?

Fresh chorizo with 2 F's.

[Cheryl] So to put my spin on the mussel dish,

I'm using cream to make it a little bit more thick,

and fresh chorizo.

You can't dice it like the dried chorizo.

It's gotta take the casing out, and remove the meat.

Peel the skin back.

I mean, awful. It's so disgusting.

I know. Gross.

Okay, that's...

[whines]

[laughs]

[Rachel] As soon as I saw the mushrooms,

I got really excited

and I was like, "I'm just gonna do a mushroom thing."

I'm making my Fiendish Fare Southern Comfort Mussels

using peas and guanciale and mushrooms.

Are you cooking with truffle oil?

-Yes. -I would probably not do that.

Apparently, it's a bad idea.

Wipe that out of your pan.

It's gonna be a little too aggressive.

That's a finishing oil.

[Rachel] Oh, okay, okay.

Rachel is the queen of insanely weird combinations.

Whew!

Spank.

Spank.

I am trying to make this a little bit more country.

We're doing some bell pepper, some beer.

Southern cooking, they have certain kinds of ingredients.

And I know those go together.

And nothing's more Southern than Cajun seasoning.

It's looking good!

It's smelling good, too!

I'm gonna use the bacon.

And then I'm adding some onion, tomato,

and then I'm gonna add the beer.

In my mind, wine and beer are sort of the same.

I want my mussels blitzed.

I think the stout beer is going to feel kind of woodsy.

kind of beer-ish.

-That's stout, right? -[Adam] Yeah.

It's very strong and bitter. Remember that.

Two bottles of stout with mussels?

I don't know, man. This is not spring break '98.

[people cheering]

Just take a sip of that before...

[glugging]

-It tastes good. -Right?

Wes, what's the idea that you have?

This is gonna be a very Irish dish.

So as the sexiest ginger in the world,

I need to showcase the fact

that I hail from Ireland.

Throwing stout beer. We're going onions.

He's playing the whole, like,

Irish, onions and potatoes, like I just picture

like, a little leprechaun, you know,

like he got a little, like, leprechaun thing

going on with his beard and maybe... I don't know.

I'm gonna go way different onto the potato side.

Sebastian, what meat are you putting in there?

-Chorizo. -You're putting

-your own spin on it too. -Yep!

Remember you can't do what I--

Red peppers! [bleep]

I'd like to have a little kick in my foot,

A little heat, a little "Ooh," A little "Oof!"

I'm adding Fresno chili because I like it spicy.

And I'm adding white wine because I love wine.

20 minutes, recruits!

You're getting chips with my mussels?

-Tortilla chips. -I love it.

Yeah, we're gonna try and put them in this oil right here

and get them crispy.

And I think of the flavors that I love, that's Tex-Mex.

So I'm going with corn tortillas, jalapenos,

and I'm gonna go with some cilantro.

Pull your potatoes out because you're oiling garlic springs.

Garlic, always at the very, very end,

because the garlic is going to cook

before any of the potatoes.

[chanting]

Your guanciale needs to render a little bit more, okay?

Okay.

Wait, what's render mean?

Render means, like, the fat needs to soften

-before it can crisp, okay? -Okay.

Very sweet. I gotta add some more heat for this.

I want to go to Jamaica with my flavors.

And a lot of Caribbean cooking,

they'll take an entire Scotch bonnet.

Cut down the center

-and let that boil in there. -I got you.

9 minutes 30 seconds left, recruits.

Anyone who's got the base of the sauce ready

is ready to start mussels. You can start.

Tap it. Does it close?

It is alive.

Hey! Are you still alive in there?

Because if you are, I'd really appreciate it

if you'd close up so that I can kill you.

[whines]

Put up all of them in there, right?

-Put them all in. -I'll put them all in.

[Antonia] Oh, my God, you have so much liquid.

We were supposed to use a certain amount of liquid.

Did you not look at the ingredients?

How are we doing with our liquid there?

I don't have any.

Instead of more beer, add some stock.

[Adam] Okay.

If there's no broth,

he's just gonna get some dusty clams and a piece of bread.

We're not making clams.

Part of the dish is having sauce.

So not good, right?

Why am I a Miss? I don't know.

I blame my mother.

She didn't teach me how to cook.

Thanks, Mom.

♪♪ My finger is gonna fall off ♪

Let's get that right on there.

She's done, honey.

Oh, [bleep].

No, [bleeping]!

It's burned. Aye!

I'm gonna take a bite on this. Hold on.

[Frankie] No, don't you dare!

Oh, no, Chef Jeff. I'm so sorry.

-Come on, dude. -[whimpering]

One minute, 30 seconds left.

[Frankie] We are trying to make this pretty.

That is looking lovely! [laughs]

I need you to start plating.

-[Tiffany] Me? -Yes, please.

Okay. Bartise.

-Bartise! -Yeah?

Pull her bread out of the oven.

30 seconds left.

Not that. Not that one. Not that one.

Okay. This one?

Yeah. Put that one on there.

Five, four...

[all] Three, two, one.

[Jeff] Time is up!

-We did it! -Wow!

James Beard is calling!

[mumbling and squealing]

Bartise, you're up first.

[Bartise] Yo, in front of you,

you have a Tex-Mex inspired bowl of mussels,

and on the side you have corn tortilla chips.

[Antonia] It's plated really beautifully.

There's a lot of really great flavor here.

But for the chorizo, I wish that you would have really

chopped it up in there, alright?

The mussels kind of taking a backseat to the whole dish.

And I do think that you struggled, obviously,

-with the tortilla chips. -[Bartise] Mm-hmm.

But I like the idea. Thank you, Bartise.

Thank you.

[Antonia] Corinne, come on up.

So I made you a lemon white wine

with a little bit of cream mussel dish.

[Antonia] The lemon is phenomenal.

It's like, beautifully refreshing.

But some of the mussels

needed that you cooked a little bit more.

But then you have one like here is like perfect.

This is like, exactly, my bread,

like exactly my garlic bread,

and you did it justice. Nice job.

And there's no blood in here, so that's great.

No. Yes, We made sure.

I'm gonna have a nice little battle scar

from Worst Cooks in America.

[giggles]

[Antonia] All right, Rachel.

[Rachel] So my Fiendish Fare

is a twist on, like, a Southern comfort dish.

[Antonia] The mussels look like they're all cooked

really nicely.

The broth is really nice.

Truffle oil, could have been very disastrous.

-[Rachel] Okay. -I'm getting just

-small hints of it. -Oh, good.

-[squeals] -[Antonia] Really nice.

You definitely are the queen of interesting combinations.

[both laughing]

Yeah.

[Antonia] Tiffany, let's do it.

Chef Antonia, what you have is

Island Breeze Sweet Cream Mussels.

[Antonia] The broth is really nice,

but this is half of a very spicy pepper.

Okay, Ouch.

[Antonia] That being said, the coconut and the pineapple

really helps the balance here.

Like I feel like I'm in the island.

-Thank you, love. -Thank you so much.

[Antonia] Alright.

Wes, Come on up.

[Wes] This is the Luck of the Irish mussels,

straight from Dublin.

And I kind of thought that the idea was...

[uneasy music playing]

As soon as Antonia tastes one of my mussels,

she starts to spit it out.

I don't know if anyone's ever told her, but that's rude.

That's bad. That's a bad sign.

Um...

Yes, Sorry.

What I'm really concerned about

is the burned garlic situation.

Yes, sorry.

I could actually taste the acrid flavoring

of garlic burning.

But the broth is phenomenal.

Thank you.

[Jeff] Adam.

[Adam] I've prepared my specialty,

Porky Mussels and Adam's Hero Juice,

just like Mom used to make.

[Jeff] Your mussels are perfectly cooked.

Your broth is bitter

-from the stout beer. -Mm-hmm.

It's just fighting, kind of, with the mussels.

But the porky dish really saves the day.

And I also got to commend you for wearing

-the messiest apron. -Thank you so much!

I want to take a moment

to just thank myself and sauces.

-[Jeff] Trinity. -Here we go.

It is

Dirty, Dirty South Mussels.

It is very salty, right?

It's a seafood.

And it tastes like I just wiped out on a boogie board.

But this is the right amount of beer in here.

Your mussels are cooked very nicely.

-Good. -Thank you, Trinity.

Thank you, Daddy Jeff.

[Jeff] Cheryl.

We've got Mama's Magic Mussels.

[Jeff] This is a really good broth.

Your mussels are perfectly cooked.

You get little fatty bites of fresh chorizo in there.

Congratulations. Great improvement over last week.

Thank you so much.

[Jeff] Sebastian!

[Sebastian] The the name of the dish is

Pulling Mussels from a Shell

with spicy tomato broth.

And I took a chance, and I added a tiny bit of mint.

I don't think this is mint.

The first bite I took made me wanna go back in.

-Oh. -[Jeff] But then,

I'm tasting lime leaf,

like the leaf of a lime, like a tree.

Okay. I only put one leaf!

All right. Yeah, man. But it is bringing in--

But I was trying to bring the the spice down.

-[Jeff] With the leaf? -Yeah.

[laughs] I love the logic behind it, man.

Come on, Jeff.

Don't you like it hot?

Don't you want to get it hotter than hell?

Don't you want to go on the highway to hell

with this dish?

[coughs]

Fine, Jeff, you're kind of being a bit of a wimp.

-[Jeff] Frankie. -I made you

Frankie Grande Mussels.

I used hot Italian sausage,

which was my other nickname in high school.

[drum beats]

You know what I'm talking about?

[Jeff] This is really good.

It's like really balanced seasoning.

I would have liked the olives in there...

-Yeah. -smaller.

-Thank you. -Thank you.

My villains.

Some of your mussels were stronger than others,

but one recruit did come out on top.

Rachel.

[shouting] Oh...

It's me. I am so excited.

Can I hug you? Thank you!

Oh, this is so exciting.

[shouting] Yay, I did it!

[laughs] I tried something and it worked.

There was one recruit who 'mussel-ed' their way

-to the top. -Thank you.

-[Cheryl scoffs] -[buzzer sounds]

-Cheryl. -Stop it.

[all cheering]

Ah! It feels great. I'm the winner.

-[Jeff] Well done. -Thank you.

I'm happy that I won one thing. [chuckles]

The main dish challenge can go two ways,

either sweet or sour.

It's gonna be a sweet and sour battle.

[all] Oh!

Are we having sweet and sour chicken balls?

Oh, my God.

[Jeff] All right, recruits.

Today I'm gonna show you how to make my sweet and sour pork

with the sauteed red bell peppers,

scallions and jasmine rice.

[Adam] Wow!

Today I'm going to demo my sweet and sour pork

that has a saute of lychee, onion, bok choy

and then a black sesame cilantro rice.

-Ooh. -Fancy.

The first thing that we're gonna get started with,

our super simple marinade for the pork,

tablespoon of soy sauce,

half a teaspoon of garlic salt.

This is it. That's the marinade.

-That's it. -Oh, I love that.

[Antonia] For the marinade,

green onion, ginger, chili flakes, garlic.

[indistinct] And it's just gonna make a paste.

[Jeff] This is a Tenderloin.

I'm gonna cut it as even pieces as possible,

because when we coat it,

you want everything to kind of cook evenly,

[Antonia] And we're gonna tenderize our pork,

tapping it with the mallet.

Pounder.

The more tender it gets,

the more you marinate, it penetrates

and gets some real flavor in the center.

[Jeff] You don't want a ton of liquid in here,

so we're gonna batter this.

Because you can't put something wet into oil.

-Yep. -Unless it's oil.

-[Jeff] Exactly. -Oh!

I paid attention! I learned.

Pork is marinating.

Let's do our batter.

One cup all-purpose flour,

cup of corn starch.

Corn starch is like direct blistery crunch.

Half a teaspoon of baking soda and baking powder.

Add my water, oil.

So now we've got this going.

So it is like a yogurt-y consistency?

Yeah. It sticks to the spoon.

Toss the pork in it.

[Antonia] Marinated pork, right into this flour.

Now I've got my fryer.

Make sure that your first batch

go in at the same time so that it cooks evenly.

Let the excess drip off, give it a little time to set,

and it just comes right off the fork naturally.

You're frying until it's golden brown.

-What do you think of that? -[Sebastian] That looks yummy.

[Jeff] Boom! This is done.

Next, we're gonna make rice. First, rinse this rice.

All that excess starch makes it clump together.

The ratio is 2 to 1.

2 cups of rice, 4 cups of water,

so the rice does take about 20 minutes.

I want it to simmer.

What's the difference between boil and simmer?

So a simmer is just like a little tiny movement.

A boil is like another degree.

Okay.

[Antonia] I have a little trick

that my mother used to do.

Take a piece of aluminum foil, put that there,

creating this barrier between the direct heat to the pot

so it doesn't burn.

Doesn't it light on fire?

So this will not light on fire.

Oh, it only lights on fire in the microwave.

You put this in the microwave?

I did. I was trying to reheat leftovers.

It caught on fire.

You could blow up your microwave.

So let's make our quick little sweet and sour sauce

A quarter cup of ketchup.

[echoing] Ketchup, ketchup, ketchup, ketchup, ketchup.

Eww, ketchup.

Another condiment!

I hate condiments.

I absolutely hate them.

I was eating ketchup this whole time.

I had no idea.

Rice, wine, vinegar, brown sugar,

half a cup of pineapple juice,

cornstarch, boom!

Sweet and sour sauce.

For the sauce, ketchup, apple cider, vinegar,

Worcestershire, sugar, and lychee juice.

You're getting sweetness from the white lychee and ketchup.

-Sour is coming from... -The vinegar.

Exactly. So we have this ready to go.

Now we're cutting some vegetables.

Slice a bell pepper,

and then three scallions, angled cuts.

Now we are going to saute our vegetables.

This is a wok.

-[all] Wow! -That looks fun.

Woks are an incredible conductor of heat.

We're gonna start with canola oil.

Out with your onions, bok choy leaves.

We're just gonna let those dwell a little bit.

And then I'm gonna add a little bit of sauce,

pork, and then the veggies.

Lychee, herbs.

As the rice cooks nearing the very end,

I'm gonna add a little bit of chopped cilantro

and sesame seeds.

Just fluffing gently through the rice.

It's time to plate.

[Jeff] To marry the vegetables,

thicken the sweet and sour sauce,

and then we'll toss the pork in it

so it coats it.

Our rice first, and then the pork, the vegetables.

Stacking it so it's visually appealing.

I see everything.

[Antonia] Plating rice. Ladle it over.

Pork and the sauce.

Cilantro over the top. Done.

[Jeff] Sesame seeds, scallion tops.

You're making my mouth water.

[Jeff] That's the goal.

Are you guys ready to taste?

[all] Yes.

[Rachel] Oh, my God.

-[Antonia] Is it good? -Mm-hmm.

Oh, my Lord!

-[indistinct] so far. -Let's open a restaurant.

It's crunchy, and tender.

I cannot believe there is ketchup in this.

You have 60 minutes

to replicate my sweet and sour pork dish...

With your own veggies of choice.

-[groans] I don't know, man. -I don't know.

-Your 60 minutes starts... -Now!

[clamoring]

Wow!

Whoops!

[Frankie] Pick a side. Pick a side, bro.

[Jeff] You can't even define what a villain is

without a superhero.

Or you can't define sweet without what knowing sour is.

Sweet and sour are like heroes and villains.

They balance each other out.

One bite of this dish

and you will realize the duality of Man.

This is not like just a culinary cooking lesson.

This is a life lesson.

[shouting]

♪♪ There's a bust-up on the cutting board ♪

Shut up, shut up, shut up, shut up!

♪♪ I'm gonna get real sick today ♪

♪♪ From feeding lots of floor ♪

I didn't know we had a song.

[Jeff] If you bust up another thing, you get a song.

That's a Jeff Mauro guarantee.

In the next 15 minutes.

Aromatics done?

Yep. You got it.

Me and Mini-Corinne are just

so "excited" to peel this garlic today.

This garlic's gonna be the death of me.

All right, here's your five cloves.

Wes has agreed to help me with my cooking.

[crying] I'm so happy.

So, I agreed to peel his ginger for him.

-Here's your ginger. -Thank you.

[indistinct conversation]

Okay.

That doesn't go in there. That's your aromatic.

Tiffany's not really reading the recipe properly.

But it said corn starch.

This is for your... This is your marinade.

What's in there? Corn starch?

-Uh, yes. -And the...

-Baking soda. -Okay.

So, the cornstarch wasn't supposed to go in there?

No, no, no.

It was a separate marinade that you were gonna do.

I put the corn starch in with the aromatics.

And I wasn't supposed to do that.

[bleep] Why did I do that?

There's no time to start over again.

Yeah...

-Baking soda and corn starch is here? -[Tiffany] Yes.

I don't want you to redo it because I don't want you to lose any time.

So, we're just gonna do it like this,

-okay? -Okay.

But we might have to adjust the marinade a little bit,

-but that's okay. -[Tiffany] Okay.

-[Antonia] You're okay. -[Tiffany] Okay.

[Antonia] Just stick it all in there.

I'm just gonna go with it.

What can I do now?

[exclaims]

My marinade.

Forty five minutes.

Let's do the pork.

[Jeff] Right in half.

Turn them and then cut them into strips.

One, two, three, four, five.

Whoo!

-Okay, on a gel board. -[Adam] Here we go.

On a gel board. Thank you, Chef Jeff.

I love having you over me, Chef Jeff.

-I love when I am over you as well. -[Frankie] So nice.

Frankie, I've been dubbed Daddy Chef.

I think this is becoming

almost like a Stockholm syndrome.

Ready?

-[Jeff] Yeah. -For surgery.

[Adam] It feels so nice.

I feel comforted that you're here.

[Jeff] Yes, it's very nice.

But I do see everything when...

[Adam] I know that is nerve wracking.

[Frankie] Why is it so thick?

So, I'm not as strong as you,

-Chef Jeff. -[Jeff] Yes.

-[Wes] The aromatics in now? -Yes.

-Mix it all together. -[Antonia] You mix it up

and then you just let it sit.

For the meat, just a little oil in here, right?

We're not cooking the meat, we're marinating the meat.

Oh, gosh.

Oh, Sebastian.

English is not his strongest language.

I think he speaks the true language,

which is rock and roll.

Time to roll up the sleeves and cook some rock and roll.

Get your vegetables.

[Tiffany] Okay, you got it.

Here I come.

We get to put our own spin on our vegetables.

And the broccoli and the peppers,

I feel like it'll fit with the fork.

Cut the litchis in half?

No, you just need to... Don't use your mouth.

Don't put it in your mouth.

Don't put things in your mouth unless you're eating them.

It's not a safe cooking technique.

It's not a sanitized cooking technique.

It's not sanitation.

Safety and sanitation.

-That's how I've been opening up beers. -[Antonia] I know.

My teeth are very strong.

I'm a villain. Of course I know how to bite.

[Trinity] I am good.

I'm just really focused because I want to win this.

I have for my twist carrots,

red bell pepper and snow peas.

Look at these. Look how beautiful these are.

And we're going to do them face down together like that.

-[Jeff] No, shiny side down. -That's what it was.

-Shiny side down. -That's shiny side up.

-[Trinity] What do you mean? -You were so close to greatness.

-And it just slipped away from the both of us. -Oh, no, I get it.

-I get what you're saying. -[Jeff] So close to it.

I think the vegetables that I'm going to be using as peppers,

I'm going to again,

"follow my motif"

of adding a little kick,

a little heat,

a little oomph!

And you're doing what vegetables?

-Baby corn... -[Antonia] Baby corn.

-...onions... -[Antonia] Okay.

...and then I think I'm gonna do ham.

And the reasoning behind it you have?

I just think it's gonna be

-a good texture in there. -[Antonia] Okay. I know.

-I've seen a lot of corn... -Is that a bad idea?

Not at all.

Be careful with the pear.

Guys, whoever's using pear over here,

the pear does break down quickly.

[Jeff] She's very carefully cutting her veggies today.

[Corinne] It's okay, everyone.

I got this.

So, I'm gonna make it kind of like a rainbow

and do a green, red and yellow peppers,

and I'm gonna add an orange to it as well.

[Bartise] So, I'm gonna use red bell peppers,

I don't like green. Nothing green.

Uh, I'm gonna throw jalapenos in there.

Just shout out San Antonio, Texas.

Keep it a little Tex-Mex.

I'm gonna throw pears in there, too.

I've never fried anything. I'm gonna use the fryer.

I've never processed anything.

We have to use a food processor.

I've never used one of these before.

[Antonia] Watch your fingers.

I've heard of some kitchen nightmare stories before,

but I've never envisioned myself being a situation

where I'm gonna be in danger in the kitchen.

[Antonia] And you're nowhere near the blade.

And you're pressing, but you're going slow.

-[Bartise] Okay. -[Antonia] Okay?

-Is that how you want it? -[Bartise] Exactly what I want right there.

-[Antonia] Oh, well, I'll be your teacher. -[Bartise] Perfect. [laughs]

So, I'm doing mango,

edaname and snow peas.

Edaname... Wait.

Edamame.

Okay. Edana...

Can we do an outtake on that one? [bleep]

[Antonia] Peel the top.

So, you see that little piece?

Peel it so that... and then pull it, and...

See that? That doesn't... We don't want that.

-And do the same thing from the other side. -[Rachel] Okay.

You need to do that to all of them.

-For all of them? -[Antonia] Just the ones you're gonna use.

Just the ones you're gonna use.

I think that I have laryngitis.

[Sebastian] Rocking back and forth,

rocking and rolling.

[Jeff] Reverse of what you're doing.

-Like, forward motion. -[Sebastian] Oh, forward.

-Oh! -[Jeff] Watch that thumb.

[Jeff] Ahhhh!

[Sebastian and Jeff] Ahhhhh!

Oh, yeah, Chef Jeff!

[Jeff] Come on.

Can I adopt you?

Come home with me.

I'll put you in an oversized baby Bjorn.

A little papoose.

-We'll walk around the neighborhood. -[baby crying]

People will be like, "Who's this cute little guy?"

Oh, this is rock legend, Skid Row's...

Sebastian Bach. He's my new baby.

Ah! [laughs]

[Cheryl] Are those look nice to you?

Those look great, yes.

But choke up on your knife more.

Let's just put every color of the rainbow of peppers that I can see here

in this kitchen. And so I did.

Think it needs to be sharpened, the knife?

[Jeff] It's not the knife.

Red team and blue team!

-You have 25 minutes left... -Whoo!

...in the challenge!

-Get it nice... -Pork, flour,

-fryer... -Yup.

-...landing pad. -Let's go.

I'm a little scared of the fryer.

I've seen good guys get out of bad situations in movies using fryers.

-Like, they'll throw it on the bad guys. -[man screams]

They're escaping a bad, like, kitchen scene.

[Tiffany] The more I spend time in the kitchen,

the more confident I feel.

I want one of these deep fryers.

I love that the oil does all the work for you.

Tiffany is actually having a conversation with Bartise,

and is, like...

Even though you can't feel your nails,

I just want to make sure your nails don't go in there.

[gasps] Oh, my gosh.

I'm pretty sure I just saw a nail.

I just don't want them to melt

-or whatever it is that they might do in there. -Okay.

Nail tempura, why not?

You're saving me from a meltdown, Chef.

-Yeah, they're floating. -They're at 300,

-they're good. They're... -Okay.

Okay, I promise.

-Just hang out or suggestions? -Just leave 'em alone.

Okay. I know I wanna touch them, though.

Ah. Ooh. Eep.

My batter is too thick. It's just clumping.

Everything is sticking and it looks gross.

Breathe, in through the nose, out through the...

-Whoo. -...arse.

How are we looking, Adam?

-That's not done, right? -[Jeff] Yeah.

That's not done, yeah.

[Adam] So, I have these that are a bit darker.

[Jeff] It's pretty underdone, yes.

If I serve raw pork,

somebody might die.

I don't want to have to

be responsible for the death of somebody on this show.

Maybe another show, but not this one.

-Yeah, you might wanna throw these... -Okay.

-...back in for a minute. -Great. I'll go do that.

-Okay? -Yep.

-[Jeff] Nine minutes left, guys. -[Bartise screams]

Ah.

-[Tiffany screaming] -[Bartise] It's so hot.

[Tiffany] Chef Antonia, I took it off. [sighs]

It's gonna burn if I don't hold it.

In the sauce. In the sauce.

No, no, no! What are you doing?

The sauce goes in there.

-Oh. -Did you simmer the sauce?

-[Trinity] No. -Take the pork out.

I've got to toss them in the sauce.

I'm not used to tossing them in sauce.

I'm used to tossing salads.

About to simmer. I got this!

[Antonia] Throw all your pork in there, Tiffany.

Go for it! All of it.

Five minutes left.

Did you just season in the frying oil?

No.

I've got to get my porky balls in the flyer.

And the time is now.

I'm doing this right.

What the heck!

There's batter on every utensil.

There's batter on the batter itself.

What is this?

There is batter on everything except the porky ball.

This is the issue.

If I don't get my porky balls cooked correctly,

I'm heading on the next train

-out of town. -[train horn blaring]

I don't know what I'm doing wrong.

-It's coming out big and weird. -Let's do a fork.

The fork is the best.

-Put those down. -[Sebastian] Oh.

Those are to get them out.

-Boom. -Okay.

Tongs are not the best utensil for porky balls.

Who knew? Who...knew?

I didn't.

Two minutes.

[Jeff] Put the pork in the sweet and sour.

-[Sebastian] Oh... -Remember?

-Roll it around. -This in here?

-[Antonia] You're good. -Two minutes?

What are you mixing?

-It's good. -I don't know.

-[Antonia] Tiffany. -[Tiffany] Yes.

[Antonia] I need you to play it, love.

Okay.

-[thuds] -[screams]

[Cheryl] This [bleep] is delightful.

It's colorful.

It's crunchy.

[Jeff] Thirty seconds.

Just be careful.

-[Jeff] Come on. -[Antonia] 30 seconds.

[Jeff] Top, the top, the top.

-The top. -Ten seconds.

Ten seconds...

-To what? -[Antonia] Go.

Rock and rolling, rock and rolling, rock and rolling.

-Four, three, two... -[Jeff] Five, four...

-...one! -...three, two...

-Scallions! -...one.

All right!

Whoo!

Holy...

Whoo!

All right, it's either gonna be sweet or sour.

-Let's go taste some pork dishes. -[Jeff] Let's do it.

[Antonia] Let's see how you did.

Wes, you're up first.

I did Red bell peppers.

[Antonia] I love the sliced bell peppers in there.

The flavor on the sauce is great.

The pork is cooked really, really nice.

The texture on the pork is perfect,

but it's not fully covered.

Corinne, you're up next.

[Corinne] My nickname is Corn.

So I chose to go with baby corn

and some pears. I hope you like it.

[Antonia] All of your pork really, really well cooked.

I like the corn in it.

Gold star, gold star.

I'm just killing it.

[Antonia] But the pears,

we needed more pears.

If you think about a pear, it's not so, so, so sweet.

So, you can take on a little bit more of it.

Rachel, you're up next.

No peas, no chocolate.

There are certain things that are banned for Rachel.

Oh, there's peas.

Chef Antonia's superpower is definitely X-ray vision.

It's like she has lasers coming out of her eyes.

All the information is like...

[makes noise] ...right into her brain.

I added some evil edamame,

and I added some sweet, uh, snappy peas,

and then a malicious mango.

The snow peas in here are delicious,

but way too much sesame seed in here.

Oh, no!

It's almost like more sesame seed than it is rice.

The pork is fried beautifully,

but it was in that sauce for too long.

All right, Tiffany.

I went with red peppers,

your green peppers, broccoli.

Good news is pork is cooked really, really nice, though.

Hooray!

You better let 'em know.

Put some respect on my name.

I'm chef Tiffany.

The bad news is,

I have one piece of broccoli like this,

and then I have one piece of broccoli like this.

This is also all the broccoli I have.

-Oh, yeah. -[Tiffany] Whoa!

[laughs] That's the problem.

[Antonia] Bartise.

I added red bell peppers, some onion,

some heat with jalapeno,

and then some sweet with a pear.

-Best seasoned rice of the day. -Cool.

[Antonia] It needs more cilantro.

There's like one lonely piece of cilantro in the rice.

-I left a lot in the pot... -[Antonia] In the pot?

...because I was like, "I just don't trust it."

It was a lot of green.

I am having trust issues

in more places than I can even count right now.

Real life, dating world,

the herb life.

I know you hate green things,

but part of a well-rounded dish

is something fresh.

Frankie Grande's...

A real bounce in your step.

Yes.

I added orange to the recipe.

And for my vegetables,

I gave you rainbow peppers

as well as snap peas.

Chef Jeff is impossible to read.

He's cutting into the pork.

He's taking his time eating it, and I'm like,

"Well, did I poison this man?

"Is this perfect?

"Is it completely dry?"

I'm trying to get a read from his facial expressions,

but there are none to be found.

The meat's great, perfectly marinated.

Thank goodness!

Love the use of the, you know,

-tri color medley. -Mm-hm.

I wish I had more of the snap peas on there.

I think there was four.

You'll get so many peas next time, I promise.

You don't wanna be swimming in pea.

Adam.

Hurdle, step, step, round off and present.

[Jeff] Thank you.

I used broccoli and one of those, like,

smaller, spicier red peppers.

Extra credit for who can tell me the name of that chili.

-[Sebastian] Fresno. -[bell dings]

Whoa!

Boom!

[Jeff] Rice is a little overcooked.

That being said, your broccoli is perfectly cooked.

And I love your spin on the vegetables.

A perfect amount of spice.

Wow. Thank you.

Cheryl, come on down.

[Cheryl] So I did a lot of different colored peppers.

Obviously, the rest is history.

Your sauce is great. Your rice is very undercooked,

Oh, no!

More undercooked than your microwave rice.

[gasps] Oh, that's hair.

That's hair.

Does it taste good, though?

Has to count for something, right?

And they have split ends.

Trinity.

I have put snow peas cut diagonally,

-so they're pretty. -What's another word for that?

-Biased. -Bad pork.

It's not very cooked.

Okay.

And I'm not being biased.

-It is red, just to the point of... -Why don't we think pink?

-It's slightly pink. -Though like this,

small guy that I tried, perfect.

And you get a big honking piece like this,

and you try to take them out all at the same time.

You know, you got to leave this one in much longer.

Well, you're a large, strapping man

with large muscles.

I just was thinking that you would like

a larger piece to go in your mouth.

Sebastian.

It's time to rock!

Green pepper in there,

a red pepper in there and pineapple.

What surprises me about this dish,

it's... It's you.

[laughs]

It's wild.

It's hard to like, you know, pin down,

but once you do,

when you give it a shot, it's delicious.

I love the pineapple,

your pork, it's overcooked,

but your vegetables are nicely cooked.

Your sweet sour sauce is great.

Are you kidding me?

Yes!

All right, recruits. Congratulations.

You have almost made it through a second week of boot camp.

You all showed up to the sweet and sour flavor battle,

but not everyone came out on top,

and unfortunately,

-one of you will be leaving boot camp tonight. -[sighs]

Let's start with some good news first.

The recruit on the Red Team

whose sweet and sour pork dish reigns supreme is...

[music playing]

...Wes.

-[applause] -Well, well, well.

I need to not let this get to my head too much,

but I'm going to.

The pork, it was beautifully seasoned,

beautifully moist and succulent,

and the rice was perfectly cooked.

It's well done.

Thank you very much.

I will need both double doors to open

for my culinary head to get through.

And on the Blue team,

the recruit whose dish came out on top is...

-Adam. -[all cheering]

-Whoo! -[all cheering]

I can't believe that I have the best dish on my team.

Yeah, great pork.

They were so perfectly coated,

and you had the best spin on the vegetables.

-Very well rounded. Congratulations. -[cheering]

-Thank you. -Well deserved.

I'm gonna be double frying my foods from here on out.

Also safe on the Blue Team this week is...

-Frankie. -[all cheering]

-Thank you. -Trinity.

-Oh. -[all cheering]

That's the agenda.

We survived.

-Sebastian. -Thank God.

Unfortunately, Cheryl,

that means you're up for elimination.

Please step forward.

Also safe on the Red team this week is...

Corinne.

[all cheering]

-Rachel... -[gasps]

[exclaims]

...Bartise.

I'm sorry, Tiffany.

That means you're up for elimination.

Please step forward.

Tiffany, Cheryl,

you will both compete

in our second blind elimination cook off.

Antonia and I will leave you guys to cook.

-Okay. -And once time is up,

we'll come back and judge

without knowing who made which dish.

[Antonia] You will have ten minutes

to make a sweet and spicy appetizer

of your choice.

Whoever has the best appetizer will stay in boot camp.

All right.

Your ten minutes starts right now.

-Let's go. -[all] Go, go, go...

[woman] Go! Go, go, go.

Cheryl.

[Rachel] I need you to get two pans.

Turn both of them on.

-Be calm. -God job, Tiff.

You got this.

Cheryl, what are you making?

Good question.

My creativity, when it comes to cooking,

doesn't go beyond what I see in front of me.

Chorizo baguette.

-Toast chorizo... -Get the honey.

[Cheryl] Where is the honey?

So, I'm trying to make a sweet and spicy chorizo crostini.

[Frankie] Yeah, great. Great, great, great, great.

Where's my time? What's my time?

I can't do [bleep] with cooking in ten minutes.

I need at least an hour.

[Bartise] What's your plan, Tiff?

What you're trying to make?

-Spicy Thai chicken skewer. -[Rachel] Yeah.

-Oh, yeah. Yum, yum. -Yes, yes, good.

[Tiffany] On a bed of arugula.

I think this is a cute little appetizer.

You're doing good.

It's got to be sweet and sour.

Sweet and spicy.

-[Cheryl] Sweet and spicy. -Right, sweet and spicy.

[Trinity] Do the sauce.

I started to make the sauce with some sriracha,

honey and some ketchup.

-Is that good? -More honey?

[Cheryl] Well, we need measurements.

More, more, more, more.

I need exact measurements.

Measurements would be great.

A quarter a cup.

[Trinity] Ten minutes is not a lot of time.

Just eyeball it.

Just a little bit. Just a little bit.

Keep going, keep going.

-Too much. Too much. Too much. -You don't need to measure.

Here comes some hot with the flakes.

-I like it, Tiff. -[Trinity] Yes.

[Tiffany] My sauce is peanut butter,

chili flakes, agave.

I want to hit it with a little sugar.

I'm just gonna try my best to make sure it's balanced.

Seven minutes left.

If you're cooking chicken, we want to get it on.

All right, chorizo.

Cut it upward.

We got the chorizo that's spicy.

We got us some pepper.

Dice it so you can do a bruschetta.

Yeah, you wanna cut those. You wanna... Yeah.

Now work on your bread.

[Cheryl] While that chorizo is cooking,

I'm going to cut my baguette

into the perfectly angled bias cuts.

-[Frankie] You can put olive oil... -Cook it in olive oil,

then put it in the pan.

-Beautiful -What are you looking for?

Balsamic glaze.

The plan is to serve the skewer on a salad.

[Rachel] Good, good. Balsamic glaze is sweet.

[Tiffany] Tomatoes and pine nuts.

Yeah, we got five minutes left.

Is it up? Is the fire up high enough?

[Bartise] Yeah. The side closest to us is raw, Tiff.

Tiff, that is raw. Like, you can see...

That needs to cook more.

...the pinkness.

I am so nervous

that this chicken is not gonna be finished.

[Corinne] Just breathe, breathe.

Keep it letting it cook.

Chicken is not cooked at all.

If you serve raw meat, you're going home.

It has to be cooked.

-God, it needs to cook more. -This is so much stress.

Can you take it off and then cut it in half?

And let it cook by itself.

[Tiffany] The villains are telling me to

chop the chicken in half

because it's gonna cook quicker.

[Bartise] Just focus on that piece

and let that chicken cook.

So smart.

[Cheryl] I don't know how to do this.

It's too oily, I think.

[Frankie] Get some tomatoes.

[Cheryl] While I'm waiting for this bread to get toasted,

I'm just gonna slice up some tomatoes

and just add that in with the chorizo.

[Frankie] That's good. Dolphin cut, dolphin cut,

-dolphin cut. -[Cheryl] What?

That way... [makes noise]

-The... dolphin cut. -[Trinity] Just cut it.

-[Sebastian] We're not eating dolphins. -[Trinity] Tiny, tiny, tiny.

You have two minutes.

The bread is a little bit... It's a little soggy.

It is what it is at this point.

[Cheryl] This is not the right thing to use.

One minute!

-[Wes] Are you gonna do the skewer? -Yes.

Then skewer it.

Take the chicken off

-and put it on the thing. -[Tiffany] Yes.

[woman] You got like 23 seconds.

[Bartise] Twenty five seconds.

-Honey drizzle, honey, drizzle. -Get the pepper.

More honey!

-[all] Five, four... -I mean, honey.

...three, two, one.

[all cheering]

-[all cheering] -[Bartise] God job, Tiff.

[screams]

-You did so good! -Good.

That's a winning dish.

[Tiffany] I have something on my plate.

I'm not sure if my chicken is all the way cooked through.

I mean, it won't be their first piece of raw chicken if they...

-You did so good. -Whoo!

Yeah, you did amazing.

-That looks brown. -I'll just faint.

I don't feel 100% confident going into this elimination.

I did the best that I could do,

and that's it.

It is not in my hands anymore.

All right, Tiffany and Cheryl,

we asked you to serve up a sweet and spicy appetizer

in just ten minutes.

Why don't we start with dish A?

Ooh. Definitely got the spice down.

The sweetness is surprisingly in the dressing.

I love meat on a stick.

I love the peanut butter flavor on there.

The chicken is very moist and well cooked.

Thank goodness!

It would be nice to get a little more

caramelization and char.

[Tiffany] That's what I'm trying to make,

chicken in ten minutes.

Let's see what he comes up with.

But there's like layers of sweet and spicy in there

that are really smart.

[Jeff] All right. Thank you very much.

-[Antonia] Dish B. -[Jeff] All right.

Or is that just chorizo?

[Antonia] The sausage on there is delicious.

This is like a sausage floret.

Womp-womp.

Maybe smaller cuts on that.

I like the idea of like

-a bruschetta as an appetizer. -[Jeff] Mm-hm.

Good, golden brown griddle.

The bread is really nicely toasted.

-I do think it is a little too oily. -Yeah.

Between my dish and Tiffany's,

we both got positive notes,

so, I don't know.

And so, Antonia and I have discussed.

We both agree that the recruit who will be staying in boot camp

is the recruit who made dish...

A.

[laughs]

No [bleep] way.

What?

I'm just so happy. I can't take it.

-[Antonia] Tiffany, please rejoin your team. -[Bartise] Come on.

[Tiffany] So excited to say that.

It's all in.

[Jeff] I'm sorry, Cheryl.

That means you've been eliminated.

I learned so much.

What I learned from this experience

is that I should never cook again in my life.

It's all good. Thank you, guys.

No, I'm never cooking again.

But you will not be going home empty handed.

You will be taking home $2,500 for the charity...

-Oh, thank you. -...of your choice.

Please tell us what organization you're playing for.

Better You,

and it's a charity that supports mental health,

especially when it comes to the sports world.

[Jeff] Awesome.

So sorry, Cheryl,

but I need to ask you for your apron.

Oh, please.

At least I can walk away knowing that I'm helping out

the mental health community and a better universe,

and if anyone deserves it, it's them.

Thank you, guys.

It's time to go home and dance my ass out of here.

[all] Cheryl! Cheryl! Cheryl! Cheryl! Cheryl!

[all cheering]

[narrator] Next time on Worst Cooks in America.

[woman] Reality roast.

-[man] Use those muscles. -[woman] Oh!

-I'm looking at Corinne's cake. -Oh, my God.

[Sebastian] It's working.

I'm looking at Sebastian's cake.

My cake looks like [bleep].

Oh, this is going downhill real fast.

Sebastian, Your cake sucks.

[woman] We're gonna dive into breakfast.

[woman] This is not good...

Is that not a right thing to do?

[gasps] Smoke goes everywhere.

No, Adam!

I never thought breakfast was gonna be this hard.