1 00:00:13,930 --> 00:00:15,181 [upbeat music playing] 2 00:00:15,265 --> 00:00:17,350 {\an8}Okay, only three of you are going to get a chance 3 00:00:17,434 --> 00:00:19,602 {\an8}to impress us with your Pringle-making skills. 4 00:00:24,649 --> 00:00:25,817 Christian! 5 00:00:25,900 --> 00:00:27,610 [all cheering] 6 00:00:27,694 --> 00:00:29,362 Oh-ho-ho, boy. 7 00:00:29,446 --> 00:00:33,116 {\an8}[Christian] Pringles seem really simple, but it's super complex. 8 00:00:33,199 --> 00:00:36,036 But I'm confident that I can nail this for the judges. 9 00:00:36,119 --> 00:00:37,620 Let's do this. 10 00:00:42,375 --> 00:00:43,918 Clara! 11 00:00:44,002 --> 00:00:45,420 [cheering] 12 00:00:45,503 --> 00:00:49,340 {\an8}Of course, the Clara box drops, and I'm mortified. 13 00:00:49,424 --> 00:00:52,552 Because the Pringle is this unnatural shape 14 00:00:52,635 --> 00:00:54,804 that fits perfectly in your mouth. 15 00:00:54,888 --> 00:00:57,849 And you're expecting us to do it with our two hands 16 00:00:57,932 --> 00:00:59,934 and some pretty nice kitchen equipment in an hour. 17 00:01:00,018 --> 00:01:02,437 [tense music playing] 18 00:01:04,981 --> 00:01:06,357 Hari! 19 00:01:06,441 --> 00:01:08,068 [Lauryn] Hari, you got it. 20 00:01:08,651 --> 00:01:10,862 [Hari] Pringles are a specific type of chip. 21 00:01:10,945 --> 00:01:13,490 {\an8}The shape makes it really difficult to make. 22 00:01:13,573 --> 00:01:15,700 {\an8}It's not something I've done before, 23 00:01:15,784 --> 00:01:17,535 but it's something I'm excited to try. 24 00:01:18,495 --> 00:01:22,957 {\an8}Every bag of potato chips you've ever had has had at least one or two duds in it. 25 00:01:23,041 --> 00:01:26,377 Until Pringles came along and literally changed the game 26 00:01:26,461 --> 00:01:30,632 with a meticulously-crafted, perfectly-intentioned shape, 27 00:01:30,715 --> 00:01:35,053 and it sits on your tongue like a little ergonomic starch saddle. 28 00:01:35,136 --> 00:01:36,054 [chuckles] 29 00:01:36,137 --> 00:01:38,223 Hey, Pringles. I'm ready to ride. 30 00:01:38,306 --> 00:01:39,474 [laughing] 31 00:01:40,058 --> 00:01:42,018 {\an8}The complication is, unlike regular chips, 32 00:01:42,102 --> 00:01:44,896 {\an8}they're not just whole potatoes cut into slices. 33 00:01:44,979 --> 00:01:46,898 They're fabricated from the ground up. 34 00:01:46,981 --> 00:01:50,276 Trying to make a dough out of dried potato is a crumbly challenge. 35 00:01:50,360 --> 00:01:53,530 Once you've created basically a ship in a bottle out of potatoes, 36 00:01:53,613 --> 00:01:57,450 you've got to chuck it into a maelstrom of boiling hot fryer oil 37 00:01:57,534 --> 00:01:58,785 and hope it survives. 38 00:01:58,868 --> 00:02:01,913 You're gonna need to be a master fry navigator. 39 00:02:01,996 --> 00:02:04,707 Because if you aren't, you won't get that perfect shape, 40 00:02:04,791 --> 00:02:06,960 and it ain't gonna stack. 41 00:02:07,043 --> 00:02:09,212 {\an8}Are y'all ready to mingle with the Pringle? 42 00:02:09,295 --> 00:02:10,296 -Oh, yeah! -Yes! 43 00:02:10,380 --> 00:02:13,258 You'll have 90 minutes for this recreation. 44 00:02:14,092 --> 00:02:15,426 Which starts... 45 00:02:15,510 --> 00:02:16,719 right now. 46 00:02:21,766 --> 00:02:23,309 [Hari] {\an8}Unlike most potato chips, 47 00:02:23,393 --> 00:02:25,311 Pringles are not made from sliced potatoes. 48 00:02:25,395 --> 00:02:27,313 So the chefs will have to create the dough 49 00:02:27,397 --> 00:02:30,650 using a combination of starches like corn and rice flour 50 00:02:30,733 --> 00:02:33,236 with dried potato to nail that unique taste 51 00:02:33,319 --> 00:02:35,155 and delicate texture of a Pringle. 52 00:02:35,238 --> 00:02:37,866 There's salt. It's airy. It's grainy. 53 00:02:38,575 --> 00:02:40,285 There's definitely a lot of potato. 54 00:02:40,368 --> 00:02:43,454 There's umami. It's inside the Pringle as well. 55 00:02:43,538 --> 00:02:45,331 It tastes, uh, really salty. 56 00:02:45,415 --> 00:02:46,958 [Hari] The second part of the challenge, 57 00:02:47,041 --> 00:02:50,378 the chefs will need to mold their dough into that iconic Pringles shape, 58 00:02:50,461 --> 00:02:52,547 known as the hyperbolic paraboloid, 59 00:02:52,630 --> 00:02:55,216 which gives Pringles their stacking superpower. 60 00:02:55,300 --> 00:02:58,178 Finally, the bakers will need to fry their chips correctly 61 00:02:58,261 --> 00:03:02,015 to achieve that delicate yet crumbly Pringles perfection. 62 00:03:03,266 --> 00:03:06,436 [Christian] I know that Pringles are gonna take a long time to finesse 63 00:03:06,519 --> 00:03:08,980 and get exactly the way they need to be. 64 00:03:09,063 --> 00:03:10,857 I mean, hyperbolic paraboloid. 65 00:03:10,940 --> 00:03:13,776 Say that five times fast, then make them five times fast. 66 00:03:13,860 --> 00:03:14,944 That's what I gotta do. 67 00:03:15,778 --> 00:03:16,946 [Francis] Come on! 68 00:03:17,030 --> 00:03:20,325 [contestant] Come on! You're good! All right! 69 00:03:20,408 --> 00:03:23,119 What are the biggest challenges to get the perfect Pringle? 70 00:03:23,203 --> 00:03:24,662 [Ali] You'll need a lot of starch. 71 00:03:24,746 --> 00:03:27,081 Crazy thing about starch is it's not all the same. 72 00:03:27,165 --> 00:03:30,168 So, starch from corn behaves different than starch from potatoes, 73 00:03:30,251 --> 00:03:32,337 which behaves different than starch from rice. 74 00:03:32,420 --> 00:03:35,465 Pulling together the right mix,  it's like making a boy band. 75 00:03:35,548 --> 00:03:36,382 [chuckles] 76 00:03:36,466 --> 00:03:39,260 [Ali] You get to make your own starch sugar mixtape 77 00:03:39,344 --> 00:03:40,887 with all the perfect flow, 78 00:03:40,970 --> 00:03:43,890 so you get something that will brown at the rate you choose. 79 00:03:43,973 --> 00:03:45,934 You have to cook it at correct temperature. 80 00:03:46,017 --> 00:03:48,519 You cook it too high regardless of how you formulate it, 81 00:03:48,603 --> 00:03:50,063 it will burn before it can cook. 82 00:03:50,146 --> 00:03:51,231 If you cook it too low, 83 00:03:51,314 --> 00:03:53,900 it will become hard and greasy before it gets any color. 84 00:03:55,235 --> 00:03:58,488 I'm gonna go for potato flour, rice flour, and cornstarch. 85 00:03:58,571 --> 00:04:00,531 Because the Pringle is a very fine grain. 86 00:04:00,615 --> 00:04:01,741 It's, like, translucent. 87 00:04:01,824 --> 00:04:03,243 If you look at it in the light, 88 00:04:03,326 --> 00:04:05,495 those ridges are kind of consistent. 89 00:04:07,538 --> 00:04:10,083 {\an8}Where I come from, I'm definitely the dough boy. 90 00:04:10,166 --> 00:04:11,709 {\an8}I mean not just the thick boy. 91 00:04:11,793 --> 00:04:13,002 But the "dough boy." 92 00:04:13,086 --> 00:04:13,962 Biscuits! 93 00:04:14,045 --> 00:04:17,340 I am chef and owner of Boomtown Biscuits and Whiskey. 94 00:04:17,423 --> 00:04:19,926 I made top six chefs "Best of Cincinnati." 95 00:04:20,009 --> 00:04:22,595 I learned to cook in the kitchen.  I didn't go to school. 96 00:04:22,679 --> 00:04:25,723 I learned from every single place I've ever cooked. 97 00:04:25,807 --> 00:04:26,891 Experience. 98 00:04:26,975 --> 00:04:29,185 We'll just go ahead and stir this up. 99 00:04:29,686 --> 00:04:33,481 I feel I'm ahead of the game  because I work with dough so often. 100 00:04:33,564 --> 00:04:36,359 But Pringle dough is no joke. 101 00:04:36,442 --> 00:04:37,986 -[quacking] -[laughs] 102 00:04:38,778 --> 00:04:41,489 That is the best thing to do with the Pringles. 103 00:04:41,572 --> 00:04:42,657 [laughing] 104 00:04:44,158 --> 00:04:45,243 Look at Clara. 105 00:04:45,326 --> 00:04:46,744 Breaking it down, yeah. 106 00:04:48,288 --> 00:04:51,332 So, I'm looking at the Pringle and I know there's corn flour in it. 107 00:04:51,416 --> 00:04:54,502 Then I'm gonna add cornstarch for some crunchiness. 108 00:04:54,585 --> 00:04:55,920 But I think I got it. 109 00:04:56,004 --> 00:04:58,381 {\an8}I think what sets me apart in this competition is 110 00:04:58,464 --> 00:04:59,549 I was a line cook 111 00:04:59,632 --> 00:05:03,845 in some of the nation's best restaurants in New York, San Francisco, Philadelphia. 112 00:05:03,928 --> 00:05:07,265 I was able to do recipes for Questlove, 113 00:05:07,348 --> 00:05:08,891 Campbell's consumer test kitchen, 114 00:05:08,975 --> 00:05:10,143 Tabasco. 115 00:05:10,226 --> 00:05:13,646 I did Korean menu translation for Anthony Bourdain and Eric Ripert. 116 00:05:13,730 --> 00:05:15,857 Probably the best career moment of my life. 117 00:05:18,067 --> 00:05:21,321 The dough smells really potato-y.  So, I am really happy 118 00:05:21,404 --> 00:05:22,905 because it's sort of lumpy. 119 00:05:22,989 --> 00:05:24,991 I think someone called me a "silent assassin" 120 00:05:25,074 --> 00:05:26,909 because I'm really quiet and focused. 121 00:05:26,993 --> 00:05:28,453 You don't know what will happen, 122 00:05:28,536 --> 00:05:29,996 but you'll probably end up dead. 123 00:05:30,788 --> 00:05:33,207 [playful music] 124 00:05:35,668 --> 00:05:38,546 I'm smelling this dough and it's smelling like Pringles to me, 125 00:05:38,629 --> 00:05:40,340 so that's a really good sign. 126 00:05:40,423 --> 00:05:44,344 The majority of this dough is made from pre-cooked potatoes 127 00:05:44,427 --> 00:05:46,804 that are already dried into flakes. 128 00:05:46,888 --> 00:05:49,724 I'll break it up with other starches, it'll get really crispy. 129 00:05:51,768 --> 00:05:53,853 {\an8}Food has always played a big role in my life. 130 00:05:53,936 --> 00:05:56,981 In high school, I started working in restaurants. 131 00:05:57,065 --> 00:06:00,276 It was something that I instantly fell in love with 132 00:06:00,360 --> 00:06:02,612 and became my life's work and passion. 133 00:06:02,695 --> 00:06:04,697 When I was 20 years old, 134 00:06:04,781 --> 00:06:07,658 I set a goal to own a restaurant by the time I was 30, 135 00:06:07,742 --> 00:06:10,078 and I made it happen when I was 29. 136 00:06:10,161 --> 00:06:12,622 I'm not pulling any punches and I'm giving it my all. 137 00:06:12,705 --> 00:06:14,999 Usually that hard work has paid off for me. 138 00:06:15,083 --> 00:06:17,960 This is, like, perfect. It's what I'm looking for. 139 00:06:18,044 --> 00:06:20,171 Hari? How you doing over there, bub? 140 00:06:20,254 --> 00:06:22,215 Man, you know, this is what I'm born to do. 141 00:06:22,298 --> 00:06:25,051 They say that dough is in the dough, so, you know. 142 00:06:25,134 --> 00:06:28,679 The only way we get any dough is if we get this dough right. 143 00:06:28,763 --> 00:06:30,973 Make fat stacks to make fat stacks. 144 00:06:31,057 --> 00:06:32,308 [clucks] 145 00:06:32,392 --> 00:06:33,226 Clara! 146 00:06:33,309 --> 00:06:35,853 ♪ How are you? ♪ 147 00:06:35,937 --> 00:06:37,563 Christian, I'm living my best life. 148 00:06:38,231 --> 00:06:41,818 [Hari] So, just from meeting Christian and Clara, I'm not scared. 149 00:06:41,901 --> 00:06:43,194 I can handle any challenge, 150 00:06:43,277 --> 00:06:45,988 but I know they are gonna be really tough competitors. 151 00:06:46,072 --> 00:06:48,449 Now, I just need precise focus. 152 00:06:50,410 --> 00:06:53,287 [laughing] 153 00:06:56,499 --> 00:06:57,458 All right. 154 00:07:00,837 --> 00:07:03,256 [Hari] Seventy-five minutes left, chefs. 155 00:07:03,339 --> 00:07:06,384 -Seventy-five minutes. -Thank you. 156 00:07:08,845 --> 00:07:12,723 I'm really curious about how a chip like this was even created. 157 00:07:12,807 --> 00:07:15,435 Did they start with the tennis ball container 158 00:07:15,518 --> 00:07:17,895 and say, "This is what will make us distinctive 159 00:07:17,979 --> 00:07:20,731 if we could find a way to fit a chip or a product in here"? 160 00:07:20,815 --> 00:07:23,359 -The fairy tale theory I tell myself... -Yeah. 161 00:07:23,443 --> 00:07:26,362 ...is that somebody wanted to come in and, like, 162 00:07:26,446 --> 00:07:30,450 "The market needs another potato chip. What hasn't been done before?" 163 00:07:30,533 --> 00:07:32,577 "Perfection? All right. Let's do it." 164 00:07:35,079 --> 00:07:35,955 [Christian] Okay. 165 00:07:39,000 --> 00:07:43,296 So, this dough is super mealy. It hasn't really come together yet. 166 00:07:43,379 --> 00:07:45,715 It's kind of like a pie dough of sorts. 167 00:07:45,798 --> 00:07:48,759 So, I'm gonna layer it with just a bit of water, 168 00:07:48,843 --> 00:07:50,219 some cornstarch as a binder. 169 00:07:50,303 --> 00:07:52,096 I'm using water because 170 00:07:52,180 --> 00:07:54,932 it's more or less getting it to come together. 171 00:07:55,016 --> 00:07:58,186 And me being able to get thin as I want. 172 00:08:00,104 --> 00:08:01,564 Let's give this a whirl. 173 00:08:02,356 --> 00:08:07,236 So, I'm using a pasta extruder to get my dough as thin as tissue paper. 174 00:08:08,196 --> 00:08:12,325 This dough is extremely delicate, but I also think that's what I need 175 00:08:12,408 --> 00:08:16,996 {\an8}in order to get it to the precise level of, like, 176 00:08:17,079 --> 00:08:18,915 melt-in-your-mouth crispiness. 177 00:08:18,998 --> 00:08:23,044 Now I just need to do it... 64 more times. 178 00:08:23,127 --> 00:08:24,295 Thinner is the winner. 179 00:08:28,966 --> 00:08:30,551 {\an8}One hour, chefs. 180 00:08:31,135 --> 00:08:33,471 {\an8}[Hari] Make your Pringles like you know how. 181 00:08:33,554 --> 00:08:34,430 [grunts] 182 00:08:34,514 --> 00:08:36,307 Get the tortilla press, y'all. 183 00:08:36,390 --> 00:08:39,435 [Lauryn] I think the tortilla press is too thick still. 184 00:08:39,519 --> 00:08:42,563 [contestant] It is, but it gets you to that level to where you can roll it out. 185 00:08:42,647 --> 00:08:43,481 [Lauryn] Okay. 186 00:08:43,564 --> 00:08:45,399 [Hari] That worked. That felt good. 187 00:08:45,483 --> 00:08:48,569 I thought if I could use the tortilla press, 188 00:08:48,653 --> 00:08:50,446 I'd get some nice formation from it. 189 00:08:50,530 --> 00:08:53,574 So it'd be easier for me to use the pasta machine to get it through. 190 00:08:55,326 --> 00:08:57,286 That's what I'm talking about right there. 191 00:09:00,122 --> 00:09:03,125 {\an8}You know, any time you're against a ticking clock, 192 00:09:03,209 --> 00:09:04,961 {\an8}it's always sort of nerve-wracking. 193 00:09:07,922 --> 00:09:09,340 [Clara] Ugh. 194 00:09:11,217 --> 00:09:14,428 It's too fat. It's not coming through. It's not sticking together. 195 00:09:15,721 --> 00:09:18,432 It's breaking apart. It's not a cohesive dough. 196 00:09:19,016 --> 00:09:23,062 I need something to bind the dough, which the easiest is flour and water. 197 00:09:23,729 --> 00:09:26,816 I need the dough to stick together or else I'm dead in the water. 198 00:09:31,404 --> 00:09:33,364 Oh, yeah. That feels much better. 199 00:09:34,323 --> 00:09:38,119 [playful music] 200 00:09:38,202 --> 00:09:41,664 Christian, you look like you're having too much fun over here. 201 00:09:41,747 --> 00:09:44,333 [Christian] Too much fun? Oh, boy. 202 00:09:44,417 --> 00:09:47,628 [Megan] You are getting that pretty thin. Are you worried about the thickness? 203 00:09:47,712 --> 00:09:51,841 I got the sickness for the thickness, but I need thin to win. 204 00:09:51,924 --> 00:09:52,967 Yeah. 205 00:09:53,050 --> 00:09:56,971 [Hari] I noticed, on the other cutting boards, they seemed pretty clean. 206 00:09:57,054 --> 00:09:59,056 It looks like you're really working. 207 00:09:59,140 --> 00:10:01,100 It seems everyone else is slacking a bit. 208 00:10:01,183 --> 00:10:03,144 It's like that chaotic neutral. 209 00:10:03,227 --> 00:10:05,563 -Wow. -You've come to make a little mischief. 210 00:10:05,646 --> 00:10:08,024 -Just a bit. -Are you nervous about time at all? 211 00:10:08,107 --> 00:10:10,401 I'm not nervous about time until there's no time. 212 00:10:10,484 --> 00:10:12,028 Oh, there we go. 213 00:10:17,992 --> 00:10:19,910 [Ali] So, another thing that's gonna be tough 214 00:10:19,994 --> 00:10:21,537 is obviously the shape. 215 00:10:21,621 --> 00:10:24,040 We're looking at a hyperbolic paraboloid. 216 00:10:24,123 --> 00:10:25,333 -[needle scratch sound] -What? 217 00:10:25,416 --> 00:10:27,835 What does that mean? What are we really looking for? 218 00:10:27,918 --> 00:10:29,795 A paraboloid means this. 219 00:10:30,504 --> 00:10:34,467 Hyperbolic means it exaggerates a lot and it lies to you at parties. 220 00:10:34,550 --> 00:10:35,801 [laughing] 221 00:10:35,885 --> 00:10:36,844 That's a good one. 222 00:10:36,927 --> 00:10:40,514 Because it has exact shape, you have to make the thing that makes the shape. 223 00:10:40,598 --> 00:10:41,432 [Hari] Wow. 224 00:10:43,684 --> 00:10:46,187 Right now, I'm getting them into the fryer. 225 00:10:46,270 --> 00:10:50,358 I'm using mesh screens that I formed into the shape to create 226 00:10:50,441 --> 00:10:51,609 that perfect paraboloid. 227 00:10:51,692 --> 00:10:53,527 So, I'm gonna do a tester. 228 00:10:59,909 --> 00:11:01,327 Uh-oh! 229 00:11:01,994 --> 00:11:04,413 These chips are not staying in the molds. 230 00:11:04,497 --> 00:11:06,332 Some of them are falling apart, 231 00:11:06,415 --> 00:11:10,127 and they're not forming that perfect shape I was looking for. 232 00:11:10,211 --> 00:11:11,337 Hmm. 233 00:11:11,420 --> 00:11:13,339 So, all bets are off. 234 00:11:16,258 --> 00:11:17,635 How's Christian doing? 235 00:11:18,636 --> 00:11:20,179 Still mandoling his dough. 236 00:11:20,262 --> 00:11:23,307 At least cook a piece, so you know where your dough's at. 237 00:11:23,391 --> 00:11:24,225 Yeah. 238 00:11:25,351 --> 00:11:28,521 {\an8}Thirty minutes! You have 30 minutes left, chefs. 239 00:11:28,604 --> 00:11:30,523 I think I got them thin enough, 240 00:11:30,606 --> 00:11:34,193 but I also... I'm worried that I did not get them thin enough. 241 00:11:34,944 --> 00:11:36,112 What are you doing? 242 00:11:36,821 --> 00:11:38,280 Just make some Pringles. 243 00:11:38,989 --> 00:11:41,575 Turn off the pasta extruder. 244 00:11:41,659 --> 00:11:44,203 Stop struggling here and get to bubbling. 245 00:11:46,580 --> 00:11:49,583 -Clara's dough looked a little wet, no? -It's definitely wet. 246 00:11:49,667 --> 00:11:52,378 [Ali] That's gonna have to fry for, like, three days. 247 00:11:54,547 --> 00:11:56,257 [Clara] This is not what I want. 248 00:11:56,340 --> 00:11:57,466 Oh! 249 00:11:57,550 --> 00:12:00,219 So, it's not cooking. It's, like, super dense. 250 00:12:00,302 --> 00:12:02,263 The color's all wrong. It's not puffing up. 251 00:12:02,346 --> 00:12:04,223 Uh, a lot of stuff is going wrong. 252 00:12:04,306 --> 00:12:07,059 You have 20 minutes left. 253 00:12:07,143 --> 00:12:08,227 Oh my God. 254 00:12:10,521 --> 00:12:12,690 [frantic music plays] 255 00:12:12,773 --> 00:12:16,736 The way to get the hyperbolic paraboloid, parabolic, parabola. 256 00:12:16,819 --> 00:12:18,028 Tool, favorite song. 257 00:12:18,112 --> 00:12:22,616 I think the way to do that is gonna be to use these mesh strainers, 258 00:12:22,700 --> 00:12:25,619 gently mold them into the shape I really want. 259 00:12:27,288 --> 00:12:28,205 Come on, shape. 260 00:12:29,373 --> 00:12:30,624 -Clara! -[Clara] Yes? 261 00:12:30,708 --> 00:12:32,376 -You good, boo-boo? -[Clara] I'm really bad. 262 00:12:32,460 --> 00:12:33,961 Okay, what do you need? 263 00:12:34,044 --> 00:12:35,588 [Clara] A dough that works. 264 00:12:36,088 --> 00:12:38,174 I don't feel good, but I gotta keep moving. 265 00:12:38,257 --> 00:12:41,510 I have to try to MacGyver a solution from this. 266 00:12:41,594 --> 00:12:46,557 How can I make this lighter and crisper before I put it in the fryer? 267 00:12:46,640 --> 00:12:47,516 And I go, "Ah!" 268 00:12:48,476 --> 00:12:50,311 I could stick it in the convection oven. 269 00:12:50,394 --> 00:12:52,229 But it's basically a Hail Mary. 270 00:12:59,028 --> 00:13:00,446 Okay, new plan. 271 00:13:00,529 --> 00:13:03,783 I'm frying one time to help dehydrate and crisp them 272 00:13:03,866 --> 00:13:06,410 and the second to set the shape. 273 00:13:06,494 --> 00:13:11,874 I have 15 minutes left, so I have to do them expeditiously. 274 00:13:11,957 --> 00:13:13,167 This is interesting. 275 00:13:13,250 --> 00:13:16,629 Hari is par-frying without any shape support. 276 00:13:16,712 --> 00:13:18,297 I like that there's efficiency. 277 00:13:18,380 --> 00:13:20,633 He's getting that initial release of moisture, 278 00:13:20,716 --> 00:13:23,052 then taking time to carefully shape. 279 00:13:23,886 --> 00:13:26,388 Look at that! That's a paraboloid right there. 280 00:13:26,472 --> 00:13:28,390 -[contestants cheering] -[Francis] Hey! 281 00:13:28,474 --> 00:13:30,267 Come on! 282 00:13:31,435 --> 00:13:34,313 [Sandy] She's baking those for an awful long time, isn't she? 283 00:13:36,148 --> 00:13:38,484 [Clara] When I go to pull them out of the oven, 284 00:13:38,567 --> 00:13:41,195 thank the Lord, they are a lot drier. 285 00:13:41,278 --> 00:13:42,780 They are crispier. 286 00:13:43,989 --> 00:13:49,787 I gotta figure out how I'm gonna make hyperbolic paraboloid shape for the chips. 287 00:13:54,917 --> 00:13:58,212 They have these taco shell presses. 288 00:13:59,547 --> 00:14:01,549 Hallelujah! It's got the right shape. 289 00:14:02,132 --> 00:14:05,386 Come hell or high water, I will get something on all these plates. 290 00:14:05,469 --> 00:14:07,972 -Yeah! Let's go! -Yeah! 291 00:14:08,055 --> 00:14:09,849 [contestants cheering] 292 00:14:09,932 --> 00:14:11,892 {\an8}Five minutes left. 293 00:14:11,976 --> 00:14:14,436 [Christian] All right. I've got aeration. I've got bubbles. 294 00:14:14,520 --> 00:14:16,480 I have... The bubbles are too big. 295 00:14:17,898 --> 00:14:21,026 The added moisture I put in to get it through the extruder 296 00:14:21,110 --> 00:14:24,113 is causing more bubbles to form on the Pringle. 297 00:14:25,322 --> 00:14:27,449 That's too much aeration, so... 298 00:14:27,533 --> 00:14:30,870 I almost need to roll it thinner, but I don't feel like I have the time. 299 00:14:32,204 --> 00:14:33,622 I gotta get these fried. 300 00:14:34,206 --> 00:14:37,126 {\an8}Two minutes, everyone. Two more minutes. 301 00:14:37,918 --> 00:14:40,838 -[Lauryn] They look a little brown. -[Sandy] They look mad brown. 302 00:14:41,422 --> 00:14:44,884 [Hari] I got popcorn salt on, so a very fine salt. 303 00:14:50,055 --> 00:14:52,641 Some of them are acting up. 304 00:14:52,725 --> 00:14:54,143 Christian, you're money, baby! 305 00:14:54,226 --> 00:14:55,561 You got this, Christian! 306 00:14:55,644 --> 00:14:56,729 [screams] 307 00:14:57,438 --> 00:15:00,399 -[Clara] You're gonna get this done. -[Christian] I'm gonna get this done! 308 00:15:00,482 --> 00:15:02,151 They still might fall apart. 309 00:15:02,234 --> 00:15:04,028 Yeah, it's gonna disintegrate. 310 00:15:04,111 --> 00:15:07,072 Or he's gonna win and we're all completely wrong. 311 00:15:07,156 --> 00:15:08,574 [suspenseful music playing] 312 00:15:08,657 --> 00:15:10,284 [Clara] Anyone off the street will be like, 313 00:15:10,367 --> 00:15:12,161 "Hey, those look like janky Pringles." 314 00:15:13,287 --> 00:15:14,830 Thirty seconds, chefs. 315 00:15:15,664 --> 00:15:18,000 {\an8}Oh, it's broken down at the end. 316 00:15:21,670 --> 00:15:23,088 {\an8}[Francis] It's five seconds. 317 00:15:26,383 --> 00:15:27,843 {\an8}-[Megan] Time's up. -Best I can do it. 318 00:15:27,927 --> 00:15:30,137 {\an8}[horn honking] 319 00:15:30,220 --> 00:15:32,181 Let's serve some Pringles. 320 00:15:32,264 --> 00:15:33,182 [Sandy] Good job, guys. 321 00:15:37,269 --> 00:15:39,813 Christian, please tell us about your Pringle. 322 00:15:39,897 --> 00:15:44,234 {\an8}I feel like that I got my overall formula close. 323 00:15:44,902 --> 00:15:48,030 {\an8}But my mold wasn't holding up the way I wanted it to. 324 00:15:49,281 --> 00:15:53,160 So, my production time was greatly decreased by 325 00:15:53,243 --> 00:15:55,621 how much I had to just mess with them. 326 00:15:57,790 --> 00:16:00,167 So, obviously Pringles aren't hollow. 327 00:16:01,251 --> 00:16:02,378 No. 328 00:16:02,461 --> 00:16:04,004 -[Ali] You got some puffing. -I did. 329 00:16:04,088 --> 00:16:05,798 This might be an imbalance of water. 330 00:16:07,007 --> 00:16:09,301 These two are sort of like fried flour tortillas. 331 00:16:09,385 --> 00:16:10,636 -[Christian] Yes. -For me, 332 00:16:10,719 --> 00:16:13,555 they're soggy with bubbles which I do love a fried flour tortilla. 333 00:16:13,639 --> 00:16:16,141 -That's not a Pringle. -That's not a Pringle. Right. [chuckles] 334 00:16:16,225 --> 00:16:18,060 -The point of the challenge is shape. -Yes. 335 00:16:18,143 --> 00:16:19,061 The accuracy. 336 00:16:19,144 --> 00:16:20,479 [Ali] But I will say that 337 00:16:20,562 --> 00:16:24,441 it is uncannily reminiscent of the aroma of a Pringle. 338 00:16:24,525 --> 00:16:26,652 It gives you waves of potato. 339 00:16:26,735 --> 00:16:28,904 Sometimes a potato itself can't even do that. 340 00:16:29,780 --> 00:16:33,158 A potato itself can't even do what you did. 341 00:16:33,242 --> 00:16:34,159 Thank you. 342 00:16:35,536 --> 00:16:39,790 My dearest namesake, tell us about your Pringle. 343 00:16:39,873 --> 00:16:44,420 {\an8}[Hari] I really was trying to nail the hydration of the dough. 344 00:16:45,170 --> 00:16:49,008 {\an8}But working with a dough this dry was more difficult 345 00:16:49,091 --> 00:16:53,721 than I thought it would be, but I gave it the old college try. 346 00:16:53,804 --> 00:16:58,142 I like the potato flavor. I think it definitely tastes like potato. 347 00:16:58,225 --> 00:17:00,310 I think they're crazy thick. 348 00:17:00,394 --> 00:17:03,272 They got greasy before they could start cooking. 349 00:17:03,355 --> 00:17:04,189 [Hari] Agreed. 350 00:17:04,273 --> 00:17:07,735 But it didn't look like the moisture was so wrong. 351 00:17:07,818 --> 00:17:10,612 If you had gotten it thinner, I wonder how it would've cooked. 352 00:17:10,696 --> 00:17:15,367 But some of this looks kind of going in the right direction for a first fry. 353 00:17:15,451 --> 00:17:18,120 Seasoning-wise, this is what I'm looking for. 354 00:17:18,203 --> 00:17:19,913 -In terms of the level of salt. -Yeah. 355 00:17:19,997 --> 00:17:23,333 But it feels like we got a bit of the bag of chips thing going on. 356 00:17:23,417 --> 00:17:26,545 Where it's like, here's one that looks like it's in the sweet spot. 357 00:17:26,628 --> 00:17:28,130 Here's one that's a little thick. 358 00:17:28,213 --> 00:17:32,176 I wish the consistency was there to capture the magic of Pringles, 359 00:17:32,259 --> 00:17:36,346 which you don't have to compromise. Every chip is equally as good as the last. 360 00:17:36,430 --> 00:17:38,557 Duly noted and thank you. 361 00:17:39,516 --> 00:17:40,684 -Hello. -[Hari] Hello. 362 00:17:40,768 --> 00:17:42,686 Can you tell us about your Pringles? 363 00:17:42,770 --> 00:17:45,689 So, this is my best attempt at a Pringle. 364 00:17:47,149 --> 00:17:52,613 {\an8}So, I apologize for the marks from the taco wire press maker. 365 00:17:52,696 --> 00:17:54,907 It's got a better name, but this is literally 366 00:17:54,990 --> 00:17:58,077 one of the most difficult things I've had to cook in my entire life. 367 00:17:58,160 --> 00:17:59,369 I did my best. [chuckles] 368 00:18:00,579 --> 00:18:02,956 Right out of the gate, I think you got some stacking. 369 00:18:03,040 --> 00:18:03,874 [Clara] Whoo! 370 00:18:03,957 --> 00:18:05,793 -[Ali] Which I approve. -[Megan] Oh, yeah. 371 00:18:05,876 --> 00:18:08,504 [Ali] It's not a perfect stack, but a stack is had. 372 00:18:08,587 --> 00:18:11,090 There is nothing perfect about this chip. I apologize. 373 00:18:11,173 --> 00:18:12,883 [Ali] The potato flavor is really good. 374 00:18:13,592 --> 00:18:16,095 There is a bit of yellow corn flavor that comes through. 375 00:18:16,178 --> 00:18:17,304 Okay. 376 00:18:17,387 --> 00:18:19,973 You may have just been okay with cornstarch by itself 377 00:18:20,057 --> 00:18:21,892 -with a bit more neutral flavor. -[Clara] Okay. 378 00:18:21,975 --> 00:18:24,103 But the flavor is overall very pleasing. 379 00:18:24,186 --> 00:18:25,771 Thank you. 380 00:18:25,854 --> 00:18:28,649 I also liked the seasoning that it's even and salty enough. 381 00:18:28,732 --> 00:18:29,566 [Clara] Thank you. 382 00:18:29,650 --> 00:18:32,111 [Helen] I'd say each of my Pringles did stack. 383 00:18:32,194 --> 00:18:34,571 -But they're different from each other. -[Clara] Yes. 384 00:18:34,655 --> 00:18:37,658 The first one I picked up broke, but it is really good. 385 00:18:37,741 --> 00:18:39,493 Well, thank you. [laughs] 386 00:18:41,578 --> 00:18:43,580 Fantastic effort, everyone. 387 00:18:43,664 --> 00:18:46,542 But as you know, we have to pick a winner for this round. 388 00:18:47,668 --> 00:18:48,502 [Hari] Judges. 389 00:18:48,585 --> 00:18:51,922 [tense music builds] 390 00:18:53,006 --> 00:18:54,633 Congratulations, Clara. 391 00:18:55,551 --> 00:18:57,553 You made our favorite Pringle. 392 00:18:57,636 --> 00:18:58,470 Yes! 393 00:18:59,012 --> 00:19:00,806 -[applause] -Thank you. 394 00:19:02,891 --> 00:19:04,560 [Christian] I didn't win this challenge. 395 00:19:04,643 --> 00:19:07,396 So, for round two, I'm pushing myself to the limit. 396 00:19:07,479 --> 00:19:09,064 I got my work cut out for me. 397 00:19:10,315 --> 00:19:12,860 Thank you. No one is more surprised than I am right now. 398 00:19:12,943 --> 00:19:13,986 [chuckles] 399 00:19:14,820 --> 00:19:18,073 Great work in Pringland, everybody. But don't get too comfortable. 400 00:19:18,157 --> 00:19:20,242 [Megan] You'll still need  to impress our judges 401 00:19:20,325 --> 00:19:22,703 in a second round in order to move on to the finals. 402 00:19:22,786 --> 00:19:26,874 Because you'll be judged by your combined performance for your dishes. 403 00:19:26,957 --> 00:19:28,917 [Hari] In this round, we want your snack 404 00:19:29,001 --> 00:19:32,045 to embody the edible functionality of the Pringle. 405 00:19:32,713 --> 00:19:35,716 [Hari] Just as the Pringles functionality is its ability to stack, 406 00:19:35,799 --> 00:19:38,594 you'll need to create a snack with a function of its own. 407 00:19:40,220 --> 00:19:43,182 Helen, Ali, what will be so challenging about this? 408 00:19:43,265 --> 00:19:45,517 Shape of the snack must contribute to its purpose 409 00:19:45,601 --> 00:19:48,437 or a functional element of its edibility. 410 00:19:48,520 --> 00:19:51,481 We wanna see something cool that also tastes great. 411 00:19:52,900 --> 00:19:55,569 You'll have 90 minutes for this challenge. 412 00:19:55,652 --> 00:19:58,906 {\an8}And your time starts now. 413 00:19:58,989 --> 00:20:01,825 {\an8}[contestants screaming] 414 00:20:05,537 --> 00:20:07,247 [Hari] I'm sad because I didn't win. 415 00:20:07,331 --> 00:20:09,333 But I know I have to keep on fighting because 416 00:20:09,416 --> 00:20:13,837 I really wanna move on to the finals and I wanna cook as many dishes 417 00:20:13,921 --> 00:20:17,257 in this competition as possible and come out victorious. 418 00:20:17,341 --> 00:20:19,885 -[sizzling] -[Hari] I'm channeling my inner child 419 00:20:19,968 --> 00:20:23,180 and making something I know my son would love to play with and enjoy. 420 00:20:23,263 --> 00:20:26,516 When I think about snacks, I think about my childhood, 421 00:20:26,600 --> 00:20:28,602 all the food that makes me really happy. 422 00:20:28,685 --> 00:20:31,939 {\an8}Then I think about what kind of things would I serve to my boys 423 00:20:32,022 --> 00:20:33,982 {\an8}and what would they be stoked on. 424 00:20:34,066 --> 00:20:37,736 So, the name of my snack is Maxwell's Silver Hammer 425 00:20:37,819 --> 00:20:39,780 after my son whose name is Maxwell. 426 00:20:39,863 --> 00:20:41,740 A solid sugar hammer 427 00:20:41,823 --> 00:20:47,496 that you're able to take a little army man and smash him into pieces. 428 00:20:48,121 --> 00:20:49,915 The function is to smash sugar 429 00:20:49,998 --> 00:20:52,918 so you can eat it and share it in smaller pieces and enjoy it. 430 00:20:53,794 --> 00:20:57,297 So, the first thing I need to do is cook my sugar to a stage 431 00:20:57,381 --> 00:20:59,716 where the moisture is cooked out of it. 432 00:20:59,800 --> 00:21:02,261 Reason I chose sugar is because you can really make it 433 00:21:02,344 --> 00:21:05,639 and form it any way that you want to form it. 434 00:21:05,722 --> 00:21:09,476 The flavor that I chose is a green strawberry and raspberry. 435 00:21:09,559 --> 00:21:13,313 I really wanted to go for that olive drab military type color. 436 00:21:13,397 --> 00:21:15,774 That's a beautiful hue of army man green. 437 00:21:18,443 --> 00:21:21,363 I'm making Cracklin' Roses. 438 00:21:21,446 --> 00:21:24,324 Not to be confused with the Neil Diamond song "Cracklin' Rosie." 439 00:21:24,408 --> 00:21:28,203 I love roses. Rose Garden in Philadelphia is one of my favorite places in the world. 440 00:21:28,287 --> 00:21:30,914 When you get there and walk through at the right time, 441 00:21:30,998 --> 00:21:34,042 it's this fragrant aroma of all these roses 442 00:21:34,126 --> 00:21:36,628 as you walk for a couple of hundred yards. 443 00:21:36,712 --> 00:21:41,758 {\an8}So, I'm making rice cracker roses with sesame seeds. 444 00:21:41,842 --> 00:21:45,762 {\an8}The petals are adding extra surface area for more crunch, 445 00:21:45,846 --> 00:21:48,432 {\an8}but also more surface area for more dipping ability. 446 00:21:48,515 --> 00:21:51,852 Edible functionality is how much dip and stuff you can get on it. 447 00:21:51,935 --> 00:21:55,397 If you have all these intricate things, the surface area goes up 1,000%. 448 00:21:55,480 --> 00:21:59,985 It's white rice flour, toasted sesame oil, a bit of sugar, a bit of salt. 449 00:22:00,068 --> 00:22:02,571 This will be the base of the uh, the rice cracker. 450 00:22:02,654 --> 00:22:04,823 I love that it's creamy and light. 451 00:22:04,906 --> 00:22:08,285 The nice white batter is gonna lend itself nicely 452 00:22:08,368 --> 00:22:10,245 to lots of bursts of color. 453 00:22:10,329 --> 00:22:13,081 To make them, like, legit colorful roses. 454 00:22:13,165 --> 00:22:14,249 Go big or go home. 455 00:22:14,333 --> 00:22:16,418 Something different, something new. 456 00:22:16,501 --> 00:22:19,129 Innovation and so, uh, I'm here for it. 457 00:22:20,922 --> 00:22:24,801 [Christian] Quite frankly, I'm bummed that I botched the first challenge. 458 00:22:24,885 --> 00:22:27,846 At least right now, I'm not running out of "thyme." 459 00:22:27,929 --> 00:22:29,306 But there's still hope. 460 00:22:29,389 --> 00:22:31,266 I'm ready to win here today. 461 00:22:31,350 --> 00:22:32,809 So, I'm making an edible... 462 00:22:32,893 --> 00:22:33,727 Ha! 463 00:22:33,810 --> 00:22:35,812 I'm making an edible spoon for soup. 464 00:22:35,896 --> 00:22:38,190 So, I'm gonna make Spoon Me. 465 00:22:38,273 --> 00:22:41,860 The tasty soup spoon cracker for your soup. 466 00:22:41,943 --> 00:22:44,863 You can use it as the spoon it is to eat your soup 467 00:22:44,946 --> 00:22:48,700 or break it up in there like a cracker and enjoy. 468 00:22:48,784 --> 00:22:54,081 So, the edible functionality is clearly spoon! 469 00:22:54,164 --> 00:22:58,085 So, in my spoon dough, I have dried carrots, sage, thyme, 470 00:22:58,168 --> 00:23:01,171 paprika, and then tomato powder, 471 00:23:01,254 --> 00:23:04,174 so that it's vaguely tasting of tomato soup. 472 00:23:04,257 --> 00:23:07,886 I really love soup, stews and chilis. I love all those things. 473 00:23:07,969 --> 00:23:12,182 It's refreshing to be able to step back into something that I know. 474 00:23:12,265 --> 00:23:15,727 Something comforting and hopefully will bring comfort to other people. 475 00:23:15,811 --> 00:23:18,188 [upbeat music playing] 476 00:23:18,271 --> 00:23:20,190 In the center of this challenge, 477 00:23:20,273 --> 00:23:23,443 you're talking about the functionality of the product. 478 00:23:23,527 --> 00:23:24,820 What are we looking for? 479 00:23:24,903 --> 00:23:26,363 We're looking forward to 480 00:23:26,446 --> 00:23:29,157 not just something that's a cool and delicious snack. 481 00:23:29,241 --> 00:23:30,575 Like, what does it do? 482 00:23:30,659 --> 00:23:33,703 Yeah, it has to do something. It can't just be an aesthetic choice. 483 00:23:33,787 --> 00:23:35,705 With Pringles, it's pretty straightforward. 484 00:23:35,789 --> 00:23:37,666 They stack. That is what they do, right? 485 00:23:37,749 --> 00:23:39,876 They stack and they straddle your tongue. 486 00:23:39,960 --> 00:23:42,546 -Huh. -Did they straddle or saddle? 487 00:23:42,629 --> 00:23:45,632 -I said straddle. I meant straddle. -Straddle's naughty. 488 00:23:45,715 --> 00:23:47,426 They straddle your tongue. 489 00:23:47,509 --> 00:23:48,552 Huh. 490 00:23:53,056 --> 00:23:55,225 [Hari] I'll start my mold-making process. 491 00:23:55,308 --> 00:23:56,893 This is a food-safe silicone. 492 00:23:56,977 --> 00:23:59,062 And it actually... You can heat it in the oven. 493 00:23:59,146 --> 00:24:01,022 It's a really fun thing to do. 494 00:24:01,106 --> 00:24:03,400 I brought along some of Maxwell's toys with me 495 00:24:03,483 --> 00:24:06,111 to actually make molds of those toys. 496 00:24:06,194 --> 00:24:08,029 To make it feel authentic. 497 00:24:08,697 --> 00:24:10,282 Stop! Hammer mold! 498 00:24:11,116 --> 00:24:13,118 They need to cool to a certain point of time 499 00:24:13,201 --> 00:24:15,829 where I'm able to unmold them without them bending. 500 00:24:15,912 --> 00:24:17,998 Working with sugar is really difficult, 501 00:24:18,081 --> 00:24:21,585 but I know I'm gonna need to be able to get the sugar 502 00:24:21,668 --> 00:24:24,796 to set to the right texture in my molds. 503 00:24:24,880 --> 00:24:27,090 With the little men, I'm gonna need to make sure 504 00:24:27,174 --> 00:24:29,050 that each one stands up nicely, 505 00:24:29,134 --> 00:24:32,262 so you're able to crash that hammer down on the little man's head. 506 00:24:33,680 --> 00:24:35,056 Ooh! 507 00:24:35,140 --> 00:24:37,601 I got asbestos fingers. It's all good. 508 00:24:42,481 --> 00:24:44,941 {\an8}Chefs, you have one hour left! 509 00:24:45,025 --> 00:24:47,277 {\an8}[Christian] Hey, blue! It's my favorite color. 510 00:24:47,360 --> 00:24:49,029 {\an8}For my next step, 511 00:24:49,112 --> 00:24:52,949 I'm gonna put the rice flour batter 512 00:24:53,033 --> 00:24:56,745 onto hot Silpat-lined half-sheet trays. 513 00:24:56,828 --> 00:24:59,581 That's gonna help me get a really thin layer, 514 00:24:59,664 --> 00:25:02,792 which is gonna be crucial when I do the rose curls. 515 00:25:02,876 --> 00:25:06,129 What I have here is black sesame seeds and white sesame seeds. 516 00:25:06,838 --> 00:25:09,549 I just toasted them to release some of the oils 517 00:25:09,633 --> 00:25:12,427 and make them more aromatic, a bit crunchier, 518 00:25:12,511 --> 00:25:14,846 to make it a sesame rice cracker. 519 00:25:16,473 --> 00:25:18,141 Fingers crossed it works that way. 520 00:25:18,225 --> 00:25:19,976 -Clara! -[Clara] Yes, chef? 521 00:25:20,685 --> 00:25:23,438 -I brought you a slushy. -A slushy that matches your hair? 522 00:25:23,522 --> 00:25:25,565 That the idea? I think of you when I eat it? 523 00:25:25,649 --> 00:25:26,483 I mean, you can. 524 00:25:26,566 --> 00:25:27,817 -Thank you. -You're welcome. 525 00:25:27,901 --> 00:25:30,111 [Clara] Hari and Christian are hardcore. 526 00:25:30,195 --> 00:25:31,863 Christian has got bright blue hair. 527 00:25:31,947 --> 00:25:34,658 You don't strut a hairdo like that unless you're confident. 528 00:25:34,741 --> 00:25:37,577 -A blue slushy to match your blue hair. -It is. 529 00:25:37,661 --> 00:25:40,330 Hari's got the thick glasses. He's got all the tats. 530 00:25:40,413 --> 00:25:43,375 I have no tattoos. I have my natural hair color. 531 00:25:43,458 --> 00:25:47,587 That gives me an edge because they have no idea who they're up against. 532 00:25:48,463 --> 00:25:49,589 [Hari] Oh, that's so good. 533 00:25:52,259 --> 00:25:55,136 I really wanna know what Christian's doing. 534 00:25:57,264 --> 00:26:02,435 {\an8}I'm basically using silicone chocolate slash candy molds to make a cracker. 535 00:26:02,519 --> 00:26:04,938 And the reason is because 536 00:26:05,021 --> 00:26:08,483 cracker molds don't really exist. 537 00:26:08,567 --> 00:26:11,361 So, it's a bit of a punt, a bit of a stretch. 538 00:26:11,444 --> 00:26:13,154 My concern is that 539 00:26:13,238 --> 00:26:18,702 it's gonna rise out and create too much of a non-cracker blob of... 540 00:26:19,578 --> 00:26:20,662 cracker-stick. 541 00:26:22,205 --> 00:26:25,458 Hopefully, the right amount of dough gets me the right amount of dough. 542 00:26:26,126 --> 00:26:29,045 I like competing and pushing myself to the limit. 543 00:26:29,129 --> 00:26:31,006 [humming circus music] 544 00:26:31,673 --> 00:26:33,633 $50,000, I'm thinking... 545 00:26:34,426 --> 00:26:37,804 that's a pretty piece of change. It's a lot of snacks I could buy. 546 00:26:37,887 --> 00:26:41,141 It should all come out nice and crackery in the end. 547 00:26:41,224 --> 00:26:42,309 Maybe. 548 00:26:46,146 --> 00:26:48,148 Ha-ha-ha, we got army men. 549 00:26:52,360 --> 00:26:53,278 Uh-oh. 550 00:26:53,361 --> 00:26:55,447 [Hari] A little bit of breakage. 551 00:26:57,866 --> 00:26:59,868 Man, my candy's breaking. 552 00:26:59,951 --> 00:27:01,244 Oh. 553 00:27:02,037 --> 00:27:03,580 This guy's arms broke off. 554 00:27:03,663 --> 00:27:06,333 If the pieces aren't a lot more durable, 555 00:27:06,416 --> 00:27:08,752 there's no shot that I can win. 556 00:27:08,835 --> 00:27:10,378 So, I need to think quick. 557 00:27:10,462 --> 00:27:12,047 Oh, man. That's sketchy. 558 00:27:13,715 --> 00:27:15,634 {\an8}Thirty minutes left! 559 00:27:17,636 --> 00:27:20,388 It looks okay to me now. It's coming out of the oven. 560 00:27:20,472 --> 00:27:22,474 I like that the color got darker 561 00:27:22,557 --> 00:27:24,601 once the water evaporated through the cook. 562 00:27:26,811 --> 00:27:30,607 I'm rolling them to have all these, like, you know, petals. 563 00:27:30,690 --> 00:27:32,567 It's a bit doughier than I want it to be. 564 00:27:32,651 --> 00:27:35,862 As I'm rolling, everything starts to kinda fall apart. 565 00:27:35,945 --> 00:27:37,656 [Clara chuckles] 566 00:27:38,865 --> 00:27:40,450 A little bit concerned. 567 00:27:40,533 --> 00:27:41,993 It's not working. 568 00:27:42,952 --> 00:27:46,206 I'm putting the rice cracker roses into the dehydrator 569 00:27:46,289 --> 00:27:49,334 so I can suck out moisture to get them as crunchy as possible. 570 00:27:49,417 --> 00:27:52,962 I will reassess to see how dried out the crackers are. 571 00:27:57,926 --> 00:27:59,302 [Christian] This ain't gonna work. 572 00:27:59,386 --> 00:28:02,347 I'm trying to create Spoon Mes, not Log Mes. 573 00:28:02,931 --> 00:28:05,058 Ah! No one wants a Log Me. 574 00:28:06,017 --> 00:28:07,394 They wanna be spooned. 575 00:28:07,477 --> 00:28:10,647 This is one of those ones they pick out. It's a bad batch one. 576 00:28:10,730 --> 00:28:13,983 We don't wanna serve this to the judges, so I'll try to trim them up 577 00:28:14,067 --> 00:28:17,487 to give them a more dedicated spoon shape. 578 00:28:19,572 --> 00:28:21,157 [Hari] Let's try to fix this one. 579 00:28:21,241 --> 00:28:24,244 I really want them to be as perfect as possible for the judges. 580 00:28:24,327 --> 00:28:27,080 So, I will be taking the torch. 581 00:28:27,872 --> 00:28:32,669 Use the torch like that and fuse it back together. 582 00:28:36,798 --> 00:28:39,384 He just needed a little surgery, but he's back together. 583 00:28:40,176 --> 00:28:43,430 I think my snack is so different from my competitors, 584 00:28:43,513 --> 00:28:46,433 and I really hope that the playful vision of it 585 00:28:46,516 --> 00:28:48,059 will lead me to a victory. 586 00:28:48,143 --> 00:28:49,060 Great. 587 00:28:49,144 --> 00:28:51,062 You have 15 minutes. 588 00:28:52,147 --> 00:28:54,441 [upbeat music playing] 589 00:28:58,945 --> 00:29:03,491 These hammers, I'm gonna put one nice layer of edible silver on them. 590 00:29:03,575 --> 00:29:07,871 Then I'll go back and touch up the pieces that need more love and attention. 591 00:29:07,954 --> 00:29:08,872 Oh, here we go. 592 00:29:09,789 --> 00:29:12,584 -Bam, bam, bam! -See? It was a hammer. 593 00:29:12,667 --> 00:29:15,670 -I knew there was something else. -Silver hammer! All right. 594 00:29:15,754 --> 00:29:17,922 [Sandy] You use the hammer to smash the army dudes. 595 00:29:18,006 --> 00:29:20,508 [Francis] Why would you do that to the guy? He served his country. 596 00:29:24,679 --> 00:29:28,183 I just really want it to make sure that it resembles a spoon 597 00:29:28,725 --> 00:29:33,938 and not a cracker that was in a mold that's not a spoon. 598 00:29:34,022 --> 00:29:35,523 It needs to retain a spoon shape. 599 00:29:35,607 --> 00:29:37,984 It's the functional part of edibleness of my snack. 600 00:29:38,067 --> 00:29:39,235 [Francis] Come on, Christian. 601 00:29:39,319 --> 00:29:42,447 It's like a mani-pedi for a cracker. 602 00:29:43,740 --> 00:29:46,159 [suspenseful music playing] 603 00:29:47,535 --> 00:29:50,413 [Hari] I really want the soldiers to stand up, 604 00:29:50,497 --> 00:29:53,333 and that's a difficult thing to do with sugar. 605 00:29:54,125 --> 00:29:55,251 Oh-oh. 606 00:29:55,335 --> 00:29:58,421 When they stand, that's gonna be the part that matters in this. 607 00:29:58,505 --> 00:30:00,340 So they can get smashed down. 608 00:30:00,423 --> 00:30:02,926 You stay, you little man. This one's kinda leaning. 609 00:30:04,385 --> 00:30:06,638 The plan of attack is to use the torch 610 00:30:06,721 --> 00:30:11,309 to lightly melt the bottom of the feet and set them on the marble. 611 00:30:12,143 --> 00:30:13,937 [imitates blowtorch sound] 612 00:30:17,732 --> 00:30:21,027 I just tried one. It's a bit softer than I want it. 613 00:30:21,694 --> 00:30:25,365 I would rather err on the side of caution. 614 00:30:25,448 --> 00:30:29,202 I'll do plan B and fry to get that really light airy texture. 615 00:30:29,285 --> 00:30:31,287 I am hopeful. 616 00:30:31,371 --> 00:30:36,584 Frying is a quick route to get water out, whereas a dehydrator is a slow burn. 617 00:30:36,668 --> 00:30:38,962 It takes hours. It takes overnight. 618 00:30:39,045 --> 00:30:42,298 [Clara] I am concerned if it's dried all the way through. 619 00:30:42,382 --> 00:30:46,094 Without just biting into all of them, I can't figure that out. 620 00:30:47,762 --> 00:30:48,930 [Hari] Let's get it done. 621 00:30:52,225 --> 00:30:53,309 Please stand up. 622 00:30:53,393 --> 00:30:54,477 Hari. Pressure. 623 00:30:55,770 --> 00:30:57,188 Mm-hmm. [blows] 624 00:30:58,982 --> 00:31:00,483 Oh, look it, man. 625 00:31:00,567 --> 00:31:01,985 [Hari] The men are standing. 626 00:31:02,068 --> 00:31:05,947 {\an8}Your time in this particular world ends in a minute. 627 00:31:06,030 --> 00:31:06,865 {\an8}One minute. 628 00:31:06,948 --> 00:31:09,617 [suspenseful music playing] 629 00:31:17,709 --> 00:31:18,793 {\an8}Time is up! 630 00:31:20,128 --> 00:31:22,463 {\an8}[applauding] 631 00:31:25,049 --> 00:31:26,050 Well done. 632 00:31:26,134 --> 00:31:29,429 Meet us out by the checkout line because it's judgement time. 633 00:31:30,346 --> 00:31:31,514 That sounded harsh. 634 00:31:33,683 --> 00:31:35,268 -Hi, guys. -[Ali] Hello. 635 00:31:35,351 --> 00:31:37,854 -Thank you. -Tell us about your snack. 636 00:31:37,937 --> 00:31:40,857 I was really thinking about my son, Maxwell. 637 00:31:40,940 --> 00:31:42,942 One of his favorite things to do 638 00:31:43,026 --> 00:31:46,613 is set things up and then smash them back down. 639 00:31:46,696 --> 00:31:48,531 So this snack's called Maxwell's Hammer. 640 00:31:50,742 --> 00:31:53,995 What I've created is lightly-caramelized sugar candy. 641 00:31:54,078 --> 00:31:57,999 The sugar itself is nice and moist and should be pretty stable. 642 00:31:58,082 --> 00:32:02,837 But then, I've sprayed a scant amount of edible glaze on the top. 643 00:32:03,379 --> 00:32:07,216 I really wanted to make him that iconic army man color as well. 644 00:32:07,300 --> 00:32:08,301 [Megan] He's cute. 645 00:32:08,384 --> 00:32:09,344 Are they single? 646 00:32:09,427 --> 00:32:11,012 [laughing] 647 00:32:11,721 --> 00:32:14,015 [Hari] The edible function of this snack 648 00:32:14,098 --> 00:32:17,435 is using the hammer and breaking it into pieces to share. 649 00:32:17,518 --> 00:32:19,437 You can get some of your aggression out. 650 00:32:19,520 --> 00:32:22,440 You stand him up and smash a head or an arm. 651 00:32:22,523 --> 00:32:23,608 [Helen] Oh, my. 652 00:32:24,901 --> 00:32:26,194 [all] Ooh! 653 00:32:26,277 --> 00:32:27,236 We got smash. 654 00:32:27,320 --> 00:32:29,989 -[Megan] Ooh, wow. -That's deeply satisfying. 655 00:32:30,073 --> 00:32:34,077 I really think this is fun. Though isn't this murder candy? 656 00:32:34,160 --> 00:32:35,370 [laughing] 657 00:32:36,329 --> 00:32:37,830 [Helen] I super love the concept. 658 00:32:37,914 --> 00:32:41,250 I really love the way the hammer came out. 659 00:32:41,334 --> 00:32:43,586 I like that the name makes sense. 660 00:32:43,670 --> 00:32:45,338 [Hari K.] What was the intended flavor? 661 00:32:45,421 --> 00:32:47,799 [Hari] I wanted it to be, like, fruit-flavored. 662 00:32:47,882 --> 00:32:49,550 It tastes a little bitter. 663 00:32:50,301 --> 00:32:51,344 Which is a shame. 664 00:32:51,427 --> 00:32:55,181 It's cool to be able to shatter it, but it almost tastes a bit adult. 665 00:32:55,264 --> 00:32:57,141 -[Helen] Yeah. -Almost like negroni... 666 00:32:57,225 --> 00:32:59,560 -Negroni army men. -[Ali laughs] 667 00:32:59,644 --> 00:33:03,564 Hari, I like smashing stuff, and you've allowed me to smash things. 668 00:33:03,648 --> 00:33:05,066 Thank you very much. 669 00:33:05,942 --> 00:33:08,319 So, Christian, what do you have for us? 670 00:33:08,403 --> 00:33:10,530 In front of you today is Spoon Me. 671 00:33:12,532 --> 00:33:16,786 {\an8}A cracker that is very dense on the inside and crispy on the outside. 672 00:33:16,869 --> 00:33:20,665 And it's meant to be used either in soup or by itself. 673 00:33:20,748 --> 00:33:23,084 That way, it stands alone as a cracker, 674 00:33:23,167 --> 00:33:26,671 but also can be utilized as the spoon to go in your soup. 675 00:33:28,256 --> 00:33:29,173 [Helen] Mm. 676 00:33:29,882 --> 00:33:32,260 Very tasty. Super savory, which I like. 677 00:33:32,343 --> 00:33:33,803 I'm a savory boy. 678 00:33:33,886 --> 00:33:34,929 I like that. 679 00:33:35,013 --> 00:33:38,057 Things this thick can easily be like a cinder block. 680 00:33:38,141 --> 00:33:42,186 And I was very pleasantly surprised that it was yielding enough 681 00:33:42,270 --> 00:33:45,273 to be eaten without having to be soaked in the soup. 682 00:33:45,898 --> 00:33:48,943 This is super fun, but mine's undercooked. 683 00:33:49,027 --> 00:33:50,653 -Okay. -[Helen] Right. 684 00:33:50,737 --> 00:33:55,241 And considering the amount of time it spent somewhere in a device with heat, 685 00:33:55,324 --> 00:33:57,785 that's a lot of undercookness, right? 686 00:33:57,869 --> 00:34:02,040 So, how could you have pivoted in all the time you were allotted 687 00:34:02,123 --> 00:34:03,833 to still achieve the concept? 688 00:34:03,916 --> 00:34:05,209 Yeah, true. 689 00:34:05,293 --> 00:34:07,587 {\an8}Thank you so much for your beautiful snack. 690 00:34:07,670 --> 00:34:08,546 Thank you. 691 00:34:09,297 --> 00:34:12,550 Clara, we are so excited to hear about your snack. 692 00:34:12,633 --> 00:34:13,593 [Clara] Well, thank you. 693 00:34:13,676 --> 00:34:15,344 I made you guys Cracklin' Roses. 694 00:34:15,428 --> 00:34:17,680 It's a crisp rice cracker with sesame seeds. 695 00:34:17,764 --> 00:34:19,932 The functionality is increased surface area 696 00:34:20,016 --> 00:34:22,101 for more crunch and you can dip more with it. 697 00:34:22,185 --> 00:34:25,313 Each fold is helping you get a little bit more sauce. 698 00:34:26,439 --> 00:34:27,273 [loud crunch] 699 00:34:27,356 --> 00:34:28,858 Sounds crunchy. 700 00:34:28,941 --> 00:34:30,693 -It is crunchy. -[laughs] 701 00:34:30,777 --> 00:34:32,612 -[Clara] That's what I was going for. -What? 702 00:34:32,695 --> 00:34:35,156 So, I'm gonna try your hypothesis 703 00:34:35,239 --> 00:34:38,367 that this grabs on to more sauce than an average chip. 704 00:34:41,829 --> 00:34:43,498 -Look at that cling. -[Clara] Yes! 705 00:34:43,581 --> 00:34:46,584 -[Ali] Look at all the ridges. -[Clara] There you go. [laughs] 706 00:34:46,667 --> 00:34:47,502 I'm hearing it. 707 00:34:47,585 --> 00:34:49,587 -Covered in sauce, still crunchy. -[Clara] Awesome. 708 00:34:49,670 --> 00:34:52,465 Mine are kind of medium-rare, medium, and medium-well. 709 00:34:52,548 --> 00:34:54,050 -None are well-done. -Okay. 710 00:34:54,133 --> 00:34:55,384 I'm glad you fried them. 711 00:34:55,468 --> 00:34:59,055 The pieces that are crunchy are super crunchy and delicious. 712 00:34:59,138 --> 00:35:00,932 -[Clara] Good. -Like, so nutty. 713 00:35:01,015 --> 00:35:02,225 -Really good. -Thank you. 714 00:35:02,308 --> 00:35:04,393 -I also wish it was slightly saltier. -Okay. 715 00:35:04,477 --> 00:35:07,522 Yeah, a bit of seasoning and more well-done pieces. 716 00:35:07,605 --> 00:35:08,606 -[Clara] Okay. -Yeah. 717 00:35:08,689 --> 00:35:09,982 Thank you. 718 00:35:12,235 --> 00:35:15,321 [Hari] All right, chefs. The judges have made a decision 719 00:35:15,404 --> 00:35:18,366 based on your performances in both rounds. 720 00:35:18,449 --> 00:35:23,371 You are one step closer to the next round and winning that $50,000. 721 00:35:23,454 --> 00:35:25,706 Are y'all ready to find out who won? 722 00:35:25,790 --> 00:35:26,916 [all] Yeah. 723 00:35:26,999 --> 00:35:31,462 As always, the decision will be revealed inside our magical vending machine. 724 00:35:31,546 --> 00:35:33,673 Let's find out who the judges chose. 725 00:35:34,173 --> 00:35:36,050 [Hari] My heart is just racing. 726 00:35:36,134 --> 00:35:38,970 The judges really liked the function of my snack. 727 00:35:39,053 --> 00:35:42,181 I feel pretty confident that I have a great shot at winning. 728 00:35:42,265 --> 00:35:45,143 [Christian] I'm wishing that vending machine was a time machine, 729 00:35:45,226 --> 00:35:48,271 so I could go back in time and do this all over again. 730 00:35:49,730 --> 00:35:50,898 [Clara] I'm nervous. 731 00:35:50,982 --> 00:35:56,279 I know what I've made is delicious and nails the challenge parameters, 732 00:35:56,362 --> 00:36:00,032 but I don't know if it's exciting enough for what the judges are looking for. 733 00:36:00,116 --> 00:36:03,870 [suspenseful music builds] 734 00:36:08,833 --> 00:36:11,127 -Ooh! -Clara! 735 00:36:11,210 --> 00:36:13,212 [all cheering] 736 00:36:16,507 --> 00:36:20,011 You achieved successfully the edible functionality 737 00:36:20,094 --> 00:36:23,472 and definitely gave us a crunchy, delicious sesame snack. 738 00:36:23,556 --> 00:36:25,558 Awesome. Thank you so much. 739 00:36:25,641 --> 00:36:27,727 [Clara] I'm completely flabbergasted. 740 00:36:27,810 --> 00:36:29,604 Yeah, I can't believe it. 741 00:36:29,687 --> 00:36:31,564 I'm going to the finals! 742 00:36:32,190 --> 00:36:33,774 We now have two winners 743 00:36:33,858 --> 00:36:36,152 that have landed guaranteed spots in the finals. 744 00:36:36,235 --> 00:36:39,947 You're one step closer to becoming a snack food god. 745 00:36:42,450 --> 00:36:45,369 All right, chefs. Incredible snacks today. 746 00:36:45,453 --> 00:36:48,915 But if you thought stacking those Pringles was a snack Jenga nightmare, 747 00:36:48,998 --> 00:36:50,791 you're in for it in our next challenge. 748 00:36:52,001 --> 00:36:56,505 Let's see what our magical vending machine has in store for our chefs. 749 00:36:56,589 --> 00:36:59,175 [suspenseful drumroll] 750 00:37:00,468 --> 00:37:01,469 Ooh! 751 00:37:02,053 --> 00:37:03,846 It's Kit Kat! 752 00:37:03,930 --> 00:37:06,390 [cheering] 753 00:37:07,683 --> 00:37:11,938 I see the Kit Kat drop and automatically my stomach drops. 754 00:37:12,647 --> 00:37:15,399 Please, don't make me make the Kit Kat. 755 00:37:15,483 --> 00:37:17,860 I can tell some of you are excited for this one. 756 00:37:17,944 --> 00:37:19,445 -Yeah! -Whoo! 757 00:37:19,528 --> 00:37:21,530 So who's gonna be competing? 758 00:37:21,614 --> 00:37:22,531 [Danny] Oh, boy. 759 00:37:22,615 --> 00:37:25,451 Vending machine, do your thing. 760 00:37:31,082 --> 00:37:33,292 [closing theme music playing]