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[Hari] It began
with 12 snack-loving chefs.
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[Lauryn] Let's do this.
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[Hari] But only five
advanced as finalists.
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00:00:15,265 --> 00:00:16,266
This is hard.
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[Hari] Now they must face off in
the most difficult set of challenges yet.
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Come on, fluff!
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[Hari] To determine who will claim
the $50,000 grand prize
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00:00:26,317 --> 00:00:28,737
and title of Snack Champion.
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This is Snack VS. Chef.
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The Finals.
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[upbeat music playing]
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{\an8}Congrats again to you, the final five.
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{\an8}That's right. The five of you
will be competing all at once.
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That means, of course,
someone is going home today.
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{\an8}Heading into the finals,
I think we're all nervous.
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{\an8}It's anybody's game because
everyone is super talented, super driven.
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{\an8}Everybody really wants that win.
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As a reminder,
this is not your typical cooking show.
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[Ali] Like before, you'll compete
in a Recreation then Snack-Off Round.
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{\an8}Round one is all about execution.
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But round two is where you need
to bring us your best million-dollar idea.
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And as a reminder, you'll still be judged
by your performances in both rounds.
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[Hari] If you kill it in round one
with the recreation,
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you need to bring it
in round two for Snack-Off.
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Let's check in with the vending machine
to find out what you'll be whipping up.
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[drumroll]
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-Ugh.
-[contestants chuckle]
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You're making Gushers!
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Yeah.
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[Lauryn] Gushers are challenging.
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{\an8}It's like a cross
between a gummy licorice.
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There's this outer shell.
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It's a very specific
hexagonal globe shape.
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Then there's this perfect syrupy liquid.
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I have to get that in the center
and make sure it doesn't seep out.
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It's gonna be a battle.
It's been a battle and we're going to war.
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Ali, Helen, what makes a Gusher
particularly difficult to execute?
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First, you're gonna need to make a gel,
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which is basically tricking a liquid
into acting like a solid.
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Not all gels are the same.
For gels for a Gusher,
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they're gonna need to be firm,
elastic, and smooth.
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Nothing brittle, crumbly, gritty.
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Nothing goopy and soft.
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{\an8}You also have to inject
the right amount of liquid inside,
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{\an8}so there's a surprising bursting sensation
every time you bite it.
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How do you get it to gush?
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Honey, I've been asking myself that
for a long time.
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[chuckling]
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[laughing]
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Snackers, get ready to find your stations.
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You have 90 minutes to make your Gushers.
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The Recreation Challenge begins...
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right now.
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{\an8}[driving music playing]
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[Hari] To create the Gusher,
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first the chefs will need to create
a gel for the Gusher's outer shell
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by combining sugar,
strawberry fruit flavor,
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and a gelling agent like agar-agar
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to create the firm but smooth
gummy texture of a Gusher.
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This is different from a gummy bear.
This is a soft, almost taffy chew.
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They taste both very strawberry naturally,
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but there's that artificial strawberry
kind of boost over the top as well.
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[Hari] Second, they'll need
to create liquid filling
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by combining similar components
of sugar and a fruit flavor
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to create that iconic splash.
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It really gushes in your mouth.
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But it's definitely not like,
a pure liquid,
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but it's more syrupy.
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[Hari] Finally, the chefs need
to inject the liquid filling carefully,
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so it doesn't ooze out
of the gummy's structure.
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Ooh.
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[Lauryn] Let's do this.
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[Hari] Okay.
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Heading into the finals,
I'm feeling a bit overwhelmed.
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Hari's inclusion changed
the competition a lot
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because we have Clara
who's a phenomenal cook,
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and Lauren J
who's this crazy food scientist.
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Hari's kind of a mix of both,
which is terrifying.
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[Hari] What is the biggest obstacle
they face recreating a Gusher?
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With this kind of snack,
the texture is so important.
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And if it doesn't feel right,
it doesn't matter how pretty it looks.
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So, I think it's gonna start with the gel.
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There are so many ways you can have a gel.
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You can have Welch's Fruit Snack gel,
gummy bear gel, all different.
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The Gusher's gel is very specific
in that it is chewy.
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It does hold its shape.
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But it's also slightly on the starchy side
like heading towards licorice.
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So, right now, I'm gonna build
the gel for the Gusher because
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I need to establish the shell
before I can make the filling.
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There's obviously a ton of sugar
and a lot of corn syrup.
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It's a strawberry gummy,
so something strawberry.
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And I need gelling, uh, mechanisms.
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{\an8}I'm gonna use agar-agar because it will
gel up harder and faster than gelatin.
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{\an8}I'm here to prove
that I still got it and I can do it.
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I can still bang it out and cook
with people 20 years younger than me.
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I'm like old Batman.
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I'm smarter, wiser, and more methodical
at how I go through things.
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I think that is my edge.
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I am happy with the texture
of this gelling liquid.
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I need to manipulate temperature of this.
I'll put it in blast chiller to cool.
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[Lauren] It feels great
to be in the finals.
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So I'm just trying to get into the zone
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and utilize the skills I have
and bring all that together right now.
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Please let these be
the right measurements.
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As a food scientist,
it's even harder for me because
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{\an8}I can do analysis
and investigate a nutrition label
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versus just trying to wing it.
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We don't know the formula,
so it's kind of a guessing game.
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Using pear concentrate as my base.
It's very neutral in flavor.
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One.
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This is my agar-agar.
It's one of my first gelling agents.
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{\an8}I'm also gonna add iota carrageenan.
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{\an8}It yields a softer texture
in the final product.
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{\an8}I'm hoping that by combining
those two gums together,
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I will get the perfect consistency.
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All right. Now we're cooking
with some fire.
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Does anyone have dried corn syrup?
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Yeah.
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-Oh, God.
-You got it.
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I'm gonna start the "gummy"
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that's like a cross between
a gummy bear and a licorice.
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I have sugar, I have corn syrup,
with some strawberry purée
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because it's that deep,
rich strawberry taste.
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You want some of that natural
strawberry undertones, but it's a lot of,
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"This was made in a factory.
This is unnatural things I'm eating."
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But you love it.
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Gonna get this on the heat
because we have no time.
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Making it to the end is the ultimate goal
and obviously then winning.
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But everyone is so good.
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So, the fact that I am here
and we're doing this is really exciting.
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We are rocking and rolling.
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Since my last recreation
was kind of a disaster...
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-Oh!
-Oh!
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[screaming]
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...I feel on top of this one.
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I've made gummies
in very strange situations,
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tasting menus, things like that.
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This is a gummy, but the set is so soft,
it's not like a traditional gummy.
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So, that's why we're using agar-agar
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to get that jammy
kind of viscosity that you want.
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I know going forward,
I have to be able to pivot very quickly
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if I know it's not going right,
and not give up.
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I can easily get down on myself
and talk myself into a big deep spiral.
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I kinda almost want it to look like jam.
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Because when it sits, you'll have
that jamminess of the texture,
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which is kind of what a Gusher is.
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I'm here today with intense focus.
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I've turned from Clark Kent to Superman.
That's why I'm not wearing my glasses.
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I feel a lot of pressure.
I'm the wild card.
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I don't think that makes me any worse.
It makes me hungrier.
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{\an8}I don't want to lose my shot.
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{\an8}I know I need to get these Gushers
on the plate as fast as possible.
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Oh, man. That strawberry smell.
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-Hi, guys.
-I smelled something.
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-I wanted to come smell it.
-Yeah.
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-[Ali] What's your gel made of?
-[Hari] Agar-agar.
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Also, the pectin,
which is in the pear purée.
158
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Okay.
159
00:08:20,041 --> 00:08:23,085
I've also used some
modified tapioca starch.
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00:08:23,169 --> 00:08:27,465
Are you concerned about the gelling agents
prohibiting each other from gelling right?
161
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No, everything should harmonize nicely.
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We'll let you get those in the chiller.
Time is of the essence.
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We'll check back in a bit.
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-[Hari] Thank you so much.
-[Ali] Thank you.
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Forty-five minutes, chefs.
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You have 45 minutes remaining.
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Oh, boy. This is thick.
168
00:08:46,817 --> 00:08:48,736
I have some lumps.
169
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And I know I should have...
170
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I should've hydrated the cornstarch
in water first before dumping it in here.
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I'm hoping once it gets up
to the temperature,
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the starch will break down.
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And if not, I'm praying
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00:09:00,831 --> 00:09:05,002
that I can just strain it
and it will be okay.
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00:09:05,586 --> 00:09:06,420
[Clara yelps]
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00:09:06,504 --> 00:09:08,172
Oh, no.
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00:09:08,756 --> 00:09:10,883
My gel, I forgot about it
in the blast chiller.
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00:09:10,967 --> 00:09:14,053
It was in there too long. It's too hard.
I can't put it in the mold.
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00:09:14,679 --> 00:09:16,931
-Clara, how are you feeling?
-Not good.
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00:09:17,014 --> 00:09:19,934
- know. I'm the same... [laughs]
-Not good, food scientist.
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I have to start all over again,
which really sucks.
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00:09:23,437 --> 00:09:24,689
Sorry, excuse me.
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00:09:25,773 --> 00:09:27,608
So, Clara's fixing something.
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-[Megan] What went wrong?
-[Helen] It was too much agar.
185
00:09:29,902 --> 00:09:33,739
So, hers came out as a block
shaped like the bowl that she had it in.
186
00:09:33,823 --> 00:09:37,451
Is it the hardest challenge they've done?
It feels like the hardest.
187
00:09:37,535 --> 00:09:40,162
This is the completely
different plane of existence.
188
00:09:40,246 --> 00:09:42,415
Not all gels can hold a clean shape.
189
00:09:42,498 --> 00:09:45,668
Just because you throw stuff together
and add a gelling agent
190
00:09:45,751 --> 00:09:48,879
doesn't mean it's gonna gel,
and it doesn't mean it's gonna be firm.
191
00:09:49,630 --> 00:09:52,383
[driving music playing]
192
00:09:53,801 --> 00:09:59,015
We're looking better. It's less lumpy.
We start to get a nice, soft rolling boil.
193
00:09:59,765 --> 00:10:01,517
I'm trying to stay composed.
194
00:10:02,351 --> 00:10:03,269
Oh, sh...!
195
00:10:03,352 --> 00:10:05,438
Oh, my God!
196
00:10:06,772 --> 00:10:07,940
Uh... Uh...
197
00:10:08,858 --> 00:10:12,320
I thought it was a dropper
on the strawberry oil.
198
00:10:12,403 --> 00:10:14,822
It's not. I poured the whole bottle in.
199
00:10:16,949 --> 00:10:20,411
They want strawberry, they're getting
all the strawberries in America.
200
00:10:23,497 --> 00:10:25,249
I'll go grab my mold and spray it.
201
00:10:25,333 --> 00:10:27,710
Key. You don't want them to stick in it.
202
00:10:29,337 --> 00:10:31,297
Oh, yeah. I feel good about that.
203
00:10:31,797 --> 00:10:35,259
Although, I did feel good about myself
on the Kit Kat at one point.
204
00:10:35,343 --> 00:10:37,720
And we know how that went, so...
205
00:10:38,638 --> 00:10:41,932
I learned from the Kit Kat challenge
I need to use molds.
206
00:10:42,016 --> 00:10:43,976
They give us molds for a reason.
207
00:10:44,060 --> 00:10:46,145
I feel the syringe would've taken forever.
208
00:10:46,228 --> 00:10:47,146
Come on, baby.
209
00:10:47,980 --> 00:10:50,816
I don't know if I wanna do this
because it's not working.
210
00:10:50,900 --> 00:10:52,860
Whatever. I'm gonna go for it.
211
00:10:57,198 --> 00:10:58,366
I'm not doing this.
212
00:11:01,744 --> 00:11:03,120
I'm just gonna do this.
213
00:11:04,747 --> 00:11:06,999
Once it comes out, it'll be fine, but...
214
00:11:07,083 --> 00:11:09,752
it won't look as pretty initially,
you know what I mean?
215
00:11:11,921 --> 00:11:12,963
Please work.
216
00:11:13,047 --> 00:11:16,967
I'm hoping I can get both
of those molds to come together.
217
00:11:17,051 --> 00:11:19,887
And then I'll fill it once it has set.
218
00:11:19,970 --> 00:11:21,972
Just focus on the filling, Lauren.
219
00:11:22,723 --> 00:11:23,849
In they go.
220
00:11:27,186 --> 00:11:30,606
[upbeat music playing]
221
00:11:30,690 --> 00:11:33,359
It's not how hard you fall.
It's how quick you get back up.
222
00:11:33,442 --> 00:11:36,320
I don't know I'd say
I'm back on track quite yet,
223
00:11:36,404 --> 00:11:39,323
but blessing in disguise
that my gelling didn't work out.
224
00:11:39,407 --> 00:11:41,242
Because look at that red color!
225
00:11:41,325 --> 00:11:43,953
Oh my goodness.
It looks like human blood.
226
00:11:44,036 --> 00:11:44,912
[laughs]
227
00:11:45,830 --> 00:11:47,623
I'm not gonna put it in the blast chiller
228
00:11:47,707 --> 00:11:49,667
because I'm not gonna make
the same mistake twice.
229
00:11:49,750 --> 00:11:52,461
I'm gonna just let it come to room temp.
230
00:11:52,545 --> 00:11:53,921
Anybody's game.
231
00:11:56,173 --> 00:11:58,968
So, right now I... My gels are setting.
232
00:11:59,051 --> 00:12:02,012
And I'm creating my Gusher filling.
233
00:12:02,096 --> 00:12:06,475
Glycerin helps add texture.
It also adds sheen.
234
00:12:06,559 --> 00:12:10,104
Since it's so sweet, I have
to work hard to balance that acid
235
00:12:10,187 --> 00:12:12,606
to make it feel like a fresh fruit burst.
236
00:12:12,690 --> 00:12:14,692
Hey! All right, all right, all right.
237
00:12:14,775 --> 00:12:16,819
I'm doing good, I'm doing good.
238
00:12:16,902 --> 00:12:20,239
The trick with the liquid
is to make it as thick as possible
239
00:12:20,322 --> 00:12:23,117
without it being confused
in your mouth as the gel.
240
00:12:23,200 --> 00:12:25,411
And if you taste the gushing fruit,
241
00:12:25,494 --> 00:12:29,498
it is slightly tangier and fruitier
than the outside fruit.
242
00:12:30,624 --> 00:12:32,460
The filling is a guessing game.
243
00:12:32,543 --> 00:12:35,045
You wanna melt the sugar,
make sure it dissolves.
244
00:12:35,129 --> 00:12:36,338
Like a syrup.
245
00:12:36,422 --> 00:12:39,467
In my Gusher filling, I have fructose.
246
00:12:39,550 --> 00:12:42,511
I have strawberry purée.
I have corn syrup.
247
00:12:42,595 --> 00:12:43,512
Oh, yeah.
248
00:12:43,596 --> 00:12:47,641
It can't be too thick because
it'll be too hard to pipe into my Gusher
249
00:12:47,725 --> 00:12:49,560
and it won't be as pleasant of a burst.
250
00:12:49,643 --> 00:12:53,272
Too thin and it'll ooze out
and it'll just be a liquid center.
251
00:12:53,355 --> 00:12:55,775
It has to be that even balance
between the two.
252
00:12:55,858 --> 00:12:56,692
Smells good.
253
00:12:57,276 --> 00:12:58,277
It looks right.
254
00:13:01,572 --> 00:13:02,865
Thirty minutes left!
255
00:13:04,158 --> 00:13:05,618
I'm making the inside.
256
00:13:06,452 --> 00:13:13,250
I have to make the syrupy, viscous liquid
that tastes of a fake strawberry.
257
00:13:15,586 --> 00:13:16,712
Shake, shake, shake.
258
00:13:17,922 --> 00:13:19,715
I'm trying to get it to boil.
259
00:13:19,799 --> 00:13:20,800
Boil!
260
00:13:22,468 --> 00:13:23,344
Sorry, Lauren.
261
00:13:24,595 --> 00:13:25,888
Oh, what a nice color.
262
00:13:25,971 --> 00:13:27,097
[chucking] Yeah.
263
00:13:28,808 --> 00:13:30,893
[Lauren] I'm working on the filling.
264
00:13:30,976 --> 00:13:34,396
The Gusher's filling has
a maple syrup consistency.
265
00:13:34,480 --> 00:13:36,482
So, I'm trying to mimic that here.
266
00:13:37,650 --> 00:13:39,235
Oh, boy. This is stressful.
267
00:13:39,318 --> 00:13:41,070
Please don't be too viscous.
268
00:13:42,613 --> 00:13:44,114
My filling's actually really good.
269
00:13:44,698 --> 00:13:45,533
All right.
270
00:13:47,868 --> 00:13:49,245
Yeah. They're ready.
271
00:13:52,873 --> 00:13:54,166
{\an8}Twenty minutes left.
272
00:13:57,378 --> 00:13:58,879
Okay, we got some.
273
00:13:58,963 --> 00:14:00,047
Shape is good.
274
00:14:01,507 --> 00:14:02,716
Let's start balling.
275
00:14:04,093 --> 00:14:07,012
These are all halves.
I'm taking out a bit of each
276
00:14:07,096 --> 00:14:09,306
because I'll have
to put them back together.
277
00:14:09,390 --> 00:14:13,519
That little pocket is where
the filling that I made will go.
278
00:14:13,602 --> 00:14:16,188
I would've liked them to set a bit more,
279
00:14:16,272 --> 00:14:19,567
but it's a race against time,
so we're doing what we can.
280
00:14:21,735 --> 00:14:24,655
[Clara] I love how the gel's looking.
I love the texture of the gel.
281
00:14:24,738 --> 00:14:26,240
I love the vibrancy of the red.
282
00:14:26,323 --> 00:14:28,492
And I think it's just enough room
283
00:14:28,576 --> 00:14:33,831
for the really sweet
artificial strawberry filling.
284
00:14:37,877 --> 00:14:40,838
[Sandy] Now, I will scoop holes
for ten minutes.
285
00:14:40,921 --> 00:14:42,798
Scooping the hole.
286
00:14:42,882 --> 00:14:44,425
"What are you doing?" "Scooping a hole."
287
00:14:44,508 --> 00:14:46,135
"What're you doing now?"
"Scooping a hole."
288
00:14:46,218 --> 00:14:48,012
-"What about now?"
-Scooping a hole.
289
00:14:49,263 --> 00:14:52,433
Now I have to glue,
with my fat old hands,
290
00:14:52,516 --> 00:14:54,059
these two halves together.
291
00:14:55,436 --> 00:14:57,396
These aren't really sealing well.
292
00:14:57,479 --> 00:14:58,898
Come on, baby.
293
00:14:59,648 --> 00:15:01,483
[Hari] Oh, this is frustrating.
294
00:15:01,567 --> 00:15:07,615
I didn't cook the gel long enough
to let the agar activate strong enough.
295
00:15:07,698 --> 00:15:09,867
My gel's strength isn't there.
It's unfortunate.
296
00:15:11,368 --> 00:15:13,078
Ugh. If I don't get it finished,
297
00:15:13,162 --> 00:15:15,372
I will have no option
of winning the next round.
298
00:15:15,456 --> 00:15:16,874
I got to just finish.
299
00:15:18,792 --> 00:15:20,461
Oh, my gosh.
300
00:15:21,962 --> 00:15:23,756
I got some that are decent.
301
00:15:23,839 --> 00:15:28,302
The top and the bottom adhered for me
just by sitting at room temperature.
302
00:15:28,969 --> 00:15:33,349
I'm gonna see if I can get it filled now.
303
00:15:34,266 --> 00:15:36,185
I don't know what Botox is like,
304
00:15:36,268 --> 00:15:38,979
but I think we're going
in the right direction.
305
00:15:39,063 --> 00:15:42,441
I feel like they're not chefs right now.
They're more little doctors.
306
00:15:43,734 --> 00:15:44,735
Ooh. There we go.
307
00:15:44,818 --> 00:15:47,655
Honestly, we're looking
pretty Gush-tastic here.
308
00:15:48,155 --> 00:15:51,033
{\an8}Chefs, you have four minutes left.
309
00:15:51,116 --> 00:15:52,326
{\an8}Ugh.
310
00:15:52,409 --> 00:15:53,661
You want enough gush,
311
00:15:53,744 --> 00:15:56,288
but you don't want it
bursting at the seams.
312
00:15:59,541 --> 00:16:02,336
[Hari] I didn't get the gel strength
I was looking for.
313
00:16:02,419 --> 00:16:03,587
Not getting gel strength,
314
00:16:03,671 --> 00:16:06,674
I want to make them look
as Gushery as possible.
315
00:16:07,633 --> 00:16:10,678
Hopefully my flavor
will pull me forward, so...
316
00:16:11,971 --> 00:16:13,973
{\an8}One minute, chefs!
317
00:16:14,056 --> 00:16:16,684
{\an8}-Babe, you gotta plate.
-Oh, gosh.
318
00:16:16,767 --> 00:16:19,770
[suspenseful music playing]
319
00:16:21,105 --> 00:16:24,650
If this were a Gusher-making class,
I'd give these a C-plus.
320
00:16:25,818 --> 00:16:27,069
[Lauryn] You got it.
321
00:16:27,653 --> 00:16:29,196
{\an8}[Sandy] Come on, Gusher baby.
322
00:16:31,198 --> 00:16:32,616
{\an8}[Hari] Okay, here goes nothing.
323
00:16:32,700 --> 00:16:34,034
{\an8}Time is up!
324
00:16:34,118 --> 00:16:35,869
[horn honking]
325
00:16:35,953 --> 00:16:39,665
It's time to vend for yourselves.
Let's serve some Gushers.
326
00:16:42,167 --> 00:16:44,378
-Hi, guys.
-Hello.
327
00:16:44,461 --> 00:16:47,589
{\an8}So, I have the classic strawberry Gusher.
328
00:16:49,633 --> 00:16:52,386
{\an8}[Helen] I like that you got great shape
and used the correct mold.
329
00:16:52,469 --> 00:16:54,304
Gushers are very bright red.
330
00:16:54,388 --> 00:16:57,307
Yours is, like, pleasantly natural
and gem-like.
331
00:16:57,391 --> 00:16:58,892
They're organic. [laughs]
332
00:16:58,976 --> 00:17:00,436
They sure are.
333
00:17:01,729 --> 00:17:04,857
The exterior is decently firm.
334
00:17:04,940 --> 00:17:06,942
-I'm just gonna eat it.
-[Lauryn] Mm-hmm.
335
00:17:09,987 --> 00:17:13,157
Real-deal Gusher
is super smooth and elastic.
336
00:17:13,240 --> 00:17:14,491
This has a bit of grit.
337
00:17:14,575 --> 00:17:15,534
Mm-hmm.
338
00:17:15,617 --> 00:17:18,620
They have a lot of flavor,
but they're just not Gusher flavor.
339
00:17:18,704 --> 00:17:20,664
-It tastes a lot like pear.
-Yes.
340
00:17:20,748 --> 00:17:22,082
-Is there a pear purée?
-Yes.
341
00:17:22,166 --> 00:17:25,252
I don't know if it's that
the agar wasn't fully dispersed
342
00:17:25,335 --> 00:17:27,254
so you're getting grit from the agar,
343
00:17:27,337 --> 00:17:31,550
or if it's that those starchy granules
in the pear are coming through.
344
00:17:31,633 --> 00:17:34,970
It's also that your center liquid
is kind of getting lost
345
00:17:35,054 --> 00:17:38,015
because the outside
is such a strong jammy flavor.
346
00:17:38,098 --> 00:17:42,269
It's so close, but it's like a cousin
and not a relative from the same family.
347
00:17:42,352 --> 00:17:43,812
-Thank you so much.
-Thank you.
348
00:17:44,855 --> 00:17:46,065
Hi, welcome.
349
00:17:46,148 --> 00:17:48,484
Lauren J, tell us about your Gusher.
350
00:17:48,567 --> 00:17:51,528
{\an8}I wanted to focus
on getting the outer shell right.
351
00:17:53,739 --> 00:17:57,242
{\an8}[Ali] The character of the gel
is nicely elastic. It feels smooth.
352
00:17:57,326 --> 00:17:58,911
There's no grit left over,
353
00:17:58,994 --> 00:18:02,790
which is something that drives me crazy
about most agar-based gels.
354
00:18:06,376 --> 00:18:10,672
In terms of the intensity of the gel,
it's 10% as firm as it needs to be.
355
00:18:10,756 --> 00:18:13,425
The most distracting thing for me
is that it's really soft.
356
00:18:14,009 --> 00:18:15,427
It's the right shape.
357
00:18:15,511 --> 00:18:17,429
It's got a nice look to it.
358
00:18:17,513 --> 00:18:21,391
But I think the outside needs
to be, like, 10-X firmer.
359
00:18:21,475 --> 00:18:25,062
I would say that it is
also very soft and it's also wet.
360
00:18:25,145 --> 00:18:26,480
It's almost not set.
361
00:18:27,022 --> 00:18:30,359
I do like that they seal flat
on top of each other.
362
00:18:34,196 --> 00:18:36,156
The other big difference I notice is
363
00:18:36,240 --> 00:18:37,991
the inside of a Gusher,
364
00:18:38,075 --> 00:18:40,953
while it feels liquidy, it feels juicy,
365
00:18:41,036 --> 00:18:43,622
it's actually super thick,
it's thicker than honey.
366
00:18:43,705 --> 00:18:47,042
Whereas the interior filling
texture of yours
367
00:18:47,126 --> 00:18:49,670
is almost like the texture of fruit punch.
368
00:18:49,753 --> 00:18:51,088
I agree. [giggles]
369
00:18:51,171 --> 00:18:52,714
Thanks, Lauren J.
370
00:18:53,757 --> 00:18:56,176
-Hari!
-Hey, how are you?
371
00:18:56,260 --> 00:18:57,761
Tell us about your Gusher.
372
00:18:57,845 --> 00:18:59,555
It's not my perfect Gusher,
373
00:18:59,638 --> 00:19:02,432
{\an8}but I'm still happy
to share them with you, so...
374
00:19:03,016 --> 00:19:05,602
{\an8}-[Ali] It feels like wreckage.
-[Hari] Yeah.
375
00:19:05,686 --> 00:19:06,895
{\an8}[Ali] But I tell you what.
376
00:19:06,979 --> 00:19:09,439
{\an8}There are some things
you were doing really right
377
00:19:09,523 --> 00:19:10,691
until it went wrong.
378
00:19:10,774 --> 00:19:13,819
Starch agar and pectin is a lovely combo.
379
00:19:13,902 --> 00:19:17,406
It feels like you under-hydrated
all your gelling agents.
380
00:19:18,115 --> 00:19:20,409
So you didn't get a gel
and we didn't get a Gusher.
381
00:19:20,492 --> 00:19:21,368
Yeah.
382
00:19:24,746 --> 00:19:27,499
But what I really like
is the interior of a Gusher.
383
00:19:27,583 --> 00:19:30,127
It's pretty aggressively sour
in a nice way.
384
00:19:30,210 --> 00:19:33,755
And there is a sharp sour note
that comes through in yours.
385
00:19:33,839 --> 00:19:37,259
We love that you have
the combination of gel plus pectin,
386
00:19:37,342 --> 00:19:39,761
but we lost a little bit of strawberry.
387
00:19:39,845 --> 00:19:42,055
-It doesn't taste fruity enough.
-Okay.
388
00:19:42,139 --> 00:19:43,307
Thank you.
389
00:19:43,390 --> 00:19:44,224
Thank you.
390
00:19:45,350 --> 00:19:47,644
Sandy, please tell us about your Gusher.
391
00:19:47,728 --> 00:19:52,524
{\an8}So, yeah. I did the outside as agar-agar
and the pectin from the pear juice.
392
00:19:55,652 --> 00:19:58,488
{\an8}Your gel is really nice and firm.
393
00:19:58,572 --> 00:20:01,658
I think the thing that's missing
is what kind of firm.
394
00:20:01,742 --> 00:20:04,077
The Gusher has more chewy elasticity.
395
00:20:04,161 --> 00:20:05,662
-Yours is more brittle.
-Yeah.
396
00:20:08,040 --> 00:20:11,710
The filling, both of them
are pretty close in thickness.
397
00:20:11,793 --> 00:20:13,629
My syrup is very close.
398
00:20:13,712 --> 00:20:16,965
I thought the textures
were really great. It's shiny.
399
00:20:17,674 --> 00:20:20,052
-But the flavor is very muted.
-Got it.
400
00:20:20,135 --> 00:20:24,514
Both the OG Gusher and your Gusher
have, like, a fruity red flavor.
401
00:20:24,598 --> 00:20:27,726
The Gusher flavor is fruity red flavor
with a strawberry top note.
402
00:20:27,809 --> 00:20:30,646
-Yes.
-Yours is all bass and no melody.
403
00:20:30,729 --> 00:20:31,563
Got it.
404
00:20:31,647 --> 00:20:34,483
It's not far off.
It's in the right zip code.
405
00:20:34,566 --> 00:20:37,486
I just think the package
is getting delivered to the wrong house.
406
00:20:37,569 --> 00:20:39,071
I appreciate it, guys. Thank you.
407
00:20:39,571 --> 00:20:40,489
-Hello.
-Oh, hi.
408
00:20:40,572 --> 00:20:41,782
Tell us about your Gusher.
409
00:20:41,865 --> 00:20:45,035
{\an8}Sure. This is my attempt at, again,
410
00:20:45,118 --> 00:20:47,537
{\an8}one of the hardest things
I've had to do in my life.
411
00:20:47,621 --> 00:20:50,040
{\an8}[Ali] I don't think the character
of the gel is right.
412
00:20:50,123 --> 00:20:52,167
-Okay.
-But the firmness is.
413
00:20:52,251 --> 00:20:55,504
I'll put it this way. If I sat on them,
they'd squish at the same time.
414
00:20:55,587 --> 00:20:56,755
-[Clara] High praise.
-[laughs]
415
00:20:56,838 --> 00:20:59,841
What would then happen
is yours would kind of crumble.
416
00:20:59,925 --> 00:21:02,552
-Okay.
-And the Gusher would kind of mush.
417
00:21:02,636 --> 00:21:05,180
But I think the hue of yours
is very close to a Gusher.
418
00:21:05,264 --> 00:21:06,098
Thank you.
419
00:21:06,181 --> 00:21:08,976
And you have
a pretty close Gusher opacity.
420
00:21:09,059 --> 00:21:10,352
-Nice!
-[Helen] Yes.
421
00:21:14,189 --> 00:21:16,566
-Tastes like pear.
-[Clara] I'm sorry about that.
422
00:21:17,109 --> 00:21:20,195
I don't think you have too much pear.
It's not enough strawberry.
423
00:21:20,279 --> 00:21:21,154
Okay. That's fair.
424
00:21:21,238 --> 00:21:23,615
But I do like the texture of the inside.
425
00:21:23,699 --> 00:21:26,618
The difference in flavors
is very correct from what a Gusher is.
426
00:21:26,702 --> 00:21:29,871
The outside is kind of sweet,
then the inside is very intense.
427
00:21:29,955 --> 00:21:33,250
You have the gap of those things
correct in a relative manner.
428
00:21:33,333 --> 00:21:34,293
Okay, thank you.
429
00:21:34,376 --> 00:21:35,627
Thank you so much, Clara.
430
00:21:35,711 --> 00:21:37,045
-Thank you.
-Thank you.
431
00:21:37,796 --> 00:21:39,089
All right, my judgy friends.
432
00:21:39,172 --> 00:21:41,758
What did you think of these Gushers?
433
00:21:41,842 --> 00:21:45,304
[suspenseful music playing]
434
00:21:48,724 --> 00:21:50,559
Congratulations...
435
00:21:51,852 --> 00:21:54,521
-Clara.
-Stop it. Oh my God.
436
00:21:54,604 --> 00:21:56,690
[applause]
437
00:21:59,443 --> 00:22:00,360
I don't believe you.
438
00:22:00,444 --> 00:22:03,864
You had a fantastic texture
and the visual attributes.
439
00:22:03,947 --> 00:22:05,907
You nailed the color of the Gusher.
440
00:22:05,991 --> 00:22:07,534
I know how good these guys are.
441
00:22:07,617 --> 00:22:11,204
So, I really am totally shocked
and surprised and...
442
00:22:11,288 --> 00:22:12,456
Thank you.
443
00:22:12,539 --> 00:22:15,250
Don't be so hard on yourself, girl.
You just won.
444
00:22:15,334 --> 00:22:19,087
But you're still gonna need
to prove yourself in the next round.
445
00:22:19,171 --> 00:22:21,798
Today in the Snack-Off Challenge,
you'll be required
446
00:22:21,882 --> 00:22:26,636
to make your own original snack that,
like a Gusher, has a surprise inside.
447
00:22:26,720 --> 00:22:30,807
Center of the snack must also
be a different flavor, texture, shape,
448
00:22:30,891 --> 00:22:32,684
or color than the exterior.
449
00:22:32,768 --> 00:22:36,188
We shouldn't know what's gonna hit us
until we take a bite.
450
00:22:36,271 --> 00:22:39,649
You'll have two hours
to craft your new original snacks.
451
00:22:40,150 --> 00:22:42,361
The timer begins now.
452
00:22:46,156 --> 00:22:49,659
[Helen] I'm super excited.
There are so many possibilities.
453
00:22:49,743 --> 00:22:53,038
What's difficult about it is
basically you're making two products
454
00:22:53,121 --> 00:22:56,166
that have to come together
and make them seem as one thing.
455
00:22:56,249 --> 00:22:58,043
Its concept. Its construction.
456
00:22:58,126 --> 00:23:02,005
Flavor needs to be there.
The element of surprise has to be there.
457
00:23:02,089 --> 00:23:03,632
It's uniquely complicated.
458
00:23:06,968 --> 00:23:09,930
I'm excited for this challenge
'cause I love a good surprise.
459
00:23:10,013 --> 00:23:12,099
Surprise party, surprise trips.
460
00:23:12,182 --> 00:23:16,895
To me, a surprise inside means
you have no idea what's gonna be inside.
461
00:23:16,978 --> 00:23:19,856
I think of things I really enjoy eating.
462
00:23:19,940 --> 00:23:24,152
I love tahini, I love sesame seed,
and I also love pomegranate molasses,
463
00:23:24,236 --> 00:23:26,363
a popular Middle Eastern ingredient.
464
00:23:27,781 --> 00:23:29,783
My snack is called "Open Sesames."
465
00:23:29,866 --> 00:23:31,827
Three different layers inside is gonna be
466
00:23:31,910 --> 00:23:34,704
this wonderful sesame,
tahini honey, pomegranate filling.
467
00:23:34,788 --> 00:23:38,542
The cookie and cracker
is gonna encase the surprise inside.
468
00:23:38,625 --> 00:23:41,962
I'll dip each one in a different color
of melted chocolate.
469
00:23:42,629 --> 00:23:45,173
Coming off the win
in the Recreation Challenge,
470
00:23:45,257 --> 00:23:49,344
I really was genuinely surprised,
but I think that shows how hard it was.
471
00:23:49,428 --> 00:23:54,141
It wasn't that I did great.
It's that it's so hard to make the Gusher.
472
00:23:54,224 --> 00:23:58,353
First thing I'm making is the dough
because the dough needs to rise.
473
00:23:58,437 --> 00:24:00,814
While it's rising,
I can move on to the filling.
474
00:24:01,731 --> 00:24:03,525
This is the surprise inside.
475
00:24:03,608 --> 00:24:07,112
It's a layer of
tahini honey sesame filling.
476
00:24:07,195 --> 00:24:10,574
And there's a thin layer
of pomegranate molasses on top.
477
00:24:10,657 --> 00:24:13,535
It's going to be savory
with a touch of sweetness
478
00:24:13,618 --> 00:24:16,246
and a little tartness
from the pomegranate molasses.
479
00:24:16,329 --> 00:24:18,039
If all goes well, they will pop out.
480
00:24:18,123 --> 00:24:21,626
Then I can pop one of these
in the dough, cover it up.
481
00:24:21,710 --> 00:24:22,961
Everything will be perfect.
482
00:24:23,044 --> 00:24:23,962
[giggles]
483
00:24:24,838 --> 00:24:27,340
[driving music playing]
484
00:24:27,424 --> 00:24:31,178
I'm making a cake
that resembles the flavor of elote,
485
00:24:31,261 --> 00:24:33,180
which is Mexican street corn.
486
00:24:33,263 --> 00:24:36,433
I'm using my grandmother's
antique corn molds.
487
00:24:36,516 --> 00:24:39,102
They're something
that's been passed down to me.
488
00:24:39,811 --> 00:24:43,982
I'm calling these cakes "Feliz Cakes,"
a delicious, corn-shaped cake.
489
00:24:44,065 --> 00:24:46,776
The surprise is gonna be
the flavors of elote.
490
00:24:46,860 --> 00:24:51,531
It's gonna have cheese, mayonnaise,
lime, cilantro, and chili.
491
00:24:51,615 --> 00:24:54,367
In the last challenge, my gel didn't set,
my flavor was good.
492
00:24:54,451 --> 00:24:56,661
This time, I want my cakes
to set and be perfect.
493
00:24:57,954 --> 00:25:00,415
I was... Started strong.
I gotta keep up the intensity.
494
00:25:00,499 --> 00:25:03,376
I'm making my dry batter to the dough.
495
00:25:03,460 --> 00:25:07,088
So, I'm adding yellow corn flour,
instant corn flour.
496
00:25:07,172 --> 00:25:11,551
I'm grinding my freeze-dried corn
for that nice corn flavor.
497
00:25:11,635 --> 00:25:14,429
I want the corn to be fine,
so it makes a really supple cake.
498
00:25:15,055 --> 00:25:16,097
Oh, man.
499
00:25:16,181 --> 00:25:18,016
-Can you smell this corn?
-Yes.
500
00:25:19,184 --> 00:25:20,477
[chuckles]
501
00:25:20,560 --> 00:25:21,978
[Hari] I'm always against the clock.
502
00:25:22,062 --> 00:25:25,565
For these, if they don't cool enough,
the filling can melt out of them.
503
00:25:26,691 --> 00:25:28,068
I'm going to the oven!
504
00:25:33,823 --> 00:25:36,743
I'm paying homage this time to Georgia.
505
00:25:36,826 --> 00:25:39,871
Specifically, we'll be focusing
on the Georgia peach.
506
00:25:40,830 --> 00:25:43,416
I'm making a Mini Peach Cobbler Hand Pie
507
00:25:43,500 --> 00:25:46,294
with a spiced peach filling.
508
00:25:46,378 --> 00:25:50,715
And my surprise inside is that
it's gonna have an edible peach pit.
509
00:25:51,675 --> 00:25:53,635
The plan right now
for the edible peach pit
510
00:25:53,718 --> 00:25:58,431
is for it to be a sugar cookie
with almond paste filling.
511
00:25:58,515 --> 00:26:01,643
I'm here. I've got the knowledge.
I've got the heart.
512
00:26:01,726 --> 00:26:03,436
I'm ready to take this home.
513
00:26:07,315 --> 00:26:08,608
I'm making a Matcha Bomb.
514
00:26:08,692 --> 00:26:10,944
Caffeine is a prevalent part
of everyone's day.
515
00:26:11,027 --> 00:26:14,197
So, I'm doing a different kind
of substitute for that.
516
00:26:14,281 --> 00:26:15,657
My Matcha Bomb's vision is
517
00:26:15,740 --> 00:26:20,036
getting, like, a pastry and getting
your caffeine at the same time.
518
00:26:20,120 --> 00:26:22,497
It's gonna consist
of a white chocolate sphere.
519
00:26:22,581 --> 00:26:25,375
It's going to house a surprise inside,
520
00:26:25,458 --> 00:26:28,003
matcha concentrate in a liquid form,
521
00:26:28,086 --> 00:26:31,631
oat cream, and this cool feuilletine ball.
522
00:26:31,715 --> 00:26:34,676
It's like a wafer
which will be really crunchy.
523
00:26:34,759 --> 00:26:37,554
First thing I go to
is making my matcha filling.
524
00:26:37,637 --> 00:26:40,765
I'm going to whip it
'cause I want it to be custardy.
525
00:26:40,849 --> 00:26:44,269
Matcha is extremely hard to cook with.
It can't be heated up too far.
526
00:26:44,352 --> 00:26:45,478
It gets bitter.
527
00:26:45,562 --> 00:26:46,605
I was self-taught.
528
00:26:46,688 --> 00:26:49,316
Everything I do
is on the fly for the first time.
529
00:26:49,399 --> 00:26:50,942
It's an experiment in itself.
530
00:26:51,026 --> 00:26:51,943
Whoo!
531
00:26:52,027 --> 00:26:54,029
[Sandy] Sometimes it works out.
Sometimes it doesn't.
532
00:26:54,112 --> 00:26:56,323
But I'm willing to take those chances
533
00:26:56,406 --> 00:27:00,452
and throw myself into it
and think that I have to make it succeed.
534
00:27:00,535 --> 00:27:01,369
Wow.
535
00:27:04,581 --> 00:27:06,124
I've just been inspired by
536
00:27:06,207 --> 00:27:11,338
America's iconic handheld foods
that revolutionized the food industry.
537
00:27:11,421 --> 00:27:13,798
So, I wanna make a candy bar.
538
00:27:13,882 --> 00:27:17,636
The fun part of it is, it is shaped
like a chicken drumstick,
539
00:27:17,719 --> 00:27:21,431
but make it another iconic
handheld food, the candy bar,
540
00:27:21,514 --> 00:27:23,141
and make them one thing.
541
00:27:24,059 --> 00:27:29,064
For my snack, I'm making a candy bar
disguised as a chicken drumstick.
542
00:27:29,731 --> 00:27:33,735
It will have a nougat, a chewy caramel,
a honeycomb halvah,
543
00:27:33,818 --> 00:27:35,862
and then it'll be coated
in a white chocolate
544
00:27:35,945 --> 00:27:38,323
made from parts of the honeycomb halvah.
545
00:27:38,406 --> 00:27:41,076
There's a number of surprises
of texture and flavor.
546
00:27:41,159 --> 00:27:42,994
It will be a party in your mouth.
547
00:27:43,662 --> 00:27:45,872
With halvah, you're cooking up sugar.
548
00:27:45,955 --> 00:27:48,708
{\an8}You then incorporate it
into a whipped tahini.
549
00:27:48,792 --> 00:27:51,795
{\an8}When you break it, it has air pockets
a lot like honeycomb.
550
00:27:51,878 --> 00:27:54,673
So, this is gonna provide
a nice little crunch.
551
00:27:54,756 --> 00:27:56,883
That's part of the surprise as well.
552
00:27:56,966 --> 00:28:00,053
And this will just harden as it cools.
553
00:28:00,136 --> 00:28:02,263
Perfect. That's exactly what I want.
554
00:28:05,016 --> 00:28:07,102
{\an8}You have one hour left, chefs!
555
00:28:07,686 --> 00:28:10,063
{\an8}You are halfway through your time!
556
00:28:11,022 --> 00:28:13,942
I take the frozen fillings out
from the blast chiller.
557
00:28:14,025 --> 00:28:15,360
I don't feel good.
558
00:28:15,985 --> 00:28:18,363
I thought they'd come out really easily.
559
00:28:18,446 --> 00:28:21,658
They're not coming out,
which I thought might happen.
560
00:28:21,741 --> 00:28:22,992
I can dig them out.
561
00:28:23,076 --> 00:28:26,496
As I'm flipping them out,
I'm not happy with how they look.
562
00:28:26,579 --> 00:28:28,832
There are no distinct striations.
563
00:28:28,915 --> 00:28:31,751
It's more of a meld
of pomegranate molasses
564
00:28:31,835 --> 00:28:32,961
and sesame filling.
565
00:28:33,044 --> 00:28:35,755
It's too late to redo it.
I have to go with it.
566
00:28:35,839 --> 00:28:39,134
I gotta seal these babies.
Hopefully, they don't burst.
567
00:28:39,217 --> 00:28:41,261
There's a lot of hoping right now.
568
00:28:44,347 --> 00:28:46,474
Okay, this will be fun.
569
00:28:46,558 --> 00:28:48,768
Let's work on making my filling.
570
00:28:48,852 --> 00:28:51,312
I have a good handle on the peach cobbler.
571
00:28:51,396 --> 00:28:53,815
So, I hope it works out
the way I have in my head
572
00:28:53,898 --> 00:28:56,401
and it actually is a flavorful dish.
573
00:28:56,484 --> 00:28:58,903
Having this surprise inside,
574
00:28:58,987 --> 00:29:01,823
that duality of texture
is really hard to achieve
575
00:29:01,906 --> 00:29:05,118
when you are baking something
inside of something else.
576
00:29:05,201 --> 00:29:08,621
It's a lot of components put together.
I just need to work.
577
00:29:10,915 --> 00:29:12,751
I'm now tempering my chocolate.
578
00:29:12,834 --> 00:29:14,961
This is just the inside I'm doing.
579
00:29:17,797 --> 00:29:19,424
Feuilletine is like crunch.
580
00:29:20,633 --> 00:29:23,344
I love feuilletine.
It's the craziest stuff.
581
00:29:23,428 --> 00:29:25,805
These balls will be in the middle
suspended between
582
00:29:25,889 --> 00:29:27,766
the matcha and the oat milk.
583
00:29:27,849 --> 00:29:31,060
This is me just being awesome, you know.
584
00:29:31,144 --> 00:29:33,730
I've never done this before. [laughs]
585
00:29:37,859 --> 00:29:40,111
{\an8}Thirty minutes on the clock!
586
00:29:41,905 --> 00:29:44,073
[Lauryn] So, now I'm starting my nougat.
587
00:29:44,157 --> 00:29:50,079
That fluffy, almost marshmallowy,
part of a lot of candy bars.
588
00:29:50,163 --> 00:29:54,667
I'm gonna add some cocoa powder,
a little bit of black tea, and orange zest
589
00:29:54,751 --> 00:29:56,878
to really make those flavors pop.
590
00:29:56,961 --> 00:29:58,505
I think I stand a chance.
591
00:29:58,588 --> 00:30:01,758
I think I stand more than a chance.
I think I am going to win this.
592
00:30:01,841 --> 00:30:03,718
I want new flavors. I want big flavors.
593
00:30:03,802 --> 00:30:06,805
I want people to be talking
about what I'm making.
594
00:30:06,888 --> 00:30:08,264
And I think I can do it.
595
00:30:08,348 --> 00:30:12,185
I think there's a good amount of space
for the caramel to lie on after this.
596
00:30:12,268 --> 00:30:15,021
So, I'm just gonna pop it
into the freezer.
597
00:30:19,609 --> 00:30:21,402
[Lauren] Phew! Oh, man.
598
00:30:21,986 --> 00:30:24,030
I think my piecrust is too stiff.
599
00:30:24,113 --> 00:30:26,366
As I'm rolling, it's kind of cracking.
600
00:30:26,866 --> 00:30:29,244
Can I add water to this right now?
601
00:30:29,327 --> 00:30:31,788
I'm just hearing my ancestors saying,
602
00:30:31,871 --> 00:30:35,458
"Girl, no. Stop.
This is not what you do for piecrust."
603
00:30:35,542 --> 00:30:39,212
But in the moment, I'm just praying
and hoping I can get things back on track.
604
00:30:39,295 --> 00:30:41,339
Yeah, it's definitely... It's not cracking.
605
00:30:41,422 --> 00:30:43,258
So, we'll see how it bakes up.
606
00:30:43,341 --> 00:30:45,009
I've never had to do that before.
607
00:30:45,093 --> 00:30:48,638
Now, I'll start filling and cutting.
I'm hoping these bake in time.
608
00:30:49,931 --> 00:30:52,600
Keep my eye on the prize and the pie.
609
00:30:54,686 --> 00:30:56,020
Okay, hot coming around.
610
00:30:56,104 --> 00:30:57,605
Oh, thank you.
611
00:30:57,689 --> 00:31:00,066
[Hari] All right.
I'm rocking and rolling now.
612
00:31:00,817 --> 00:31:03,278
This is the moment of truth,
the unmolding.
613
00:31:03,361 --> 00:31:05,238
That's how easy they should come out.
614
00:31:05,822 --> 00:31:08,700
Look how nice this corn texture is.
I'm really happy with these.
615
00:31:09,534 --> 00:31:11,411
Now I can work on the filling.
616
00:31:11,494 --> 00:31:14,080
It is a loose marshmallow filling
617
00:31:14,163 --> 00:31:16,875
with the flavor profile
of Mexican street corn.
618
00:31:16,958 --> 00:31:19,377
I have given it a light lime flavor.
619
00:31:19,460 --> 00:31:20,587
A bit of cayenne.
620
00:31:20,670 --> 00:31:23,923
I'm gonna finish it
with a bit of cilantro crystals.
621
00:31:24,007 --> 00:31:26,342
It will be an explosion of flavors
in your mouth.
622
00:31:30,346 --> 00:31:31,556
{\an8}Twenty minutes left!
623
00:31:32,140 --> 00:31:34,934
So, I'm concerned
they poofed over a lot because
624
00:31:35,018 --> 00:31:39,105
I wanted a flat surface,
but I'm committed. I can't start over.
625
00:31:39,188 --> 00:31:40,732
It's not the shape I want,
626
00:31:40,815 --> 00:31:45,445
so I decide I'll make those
poofed open bottoms the white chocolate.
627
00:31:45,528 --> 00:31:48,907
Then I'll make the rounded parts
all the different colors,
628
00:31:48,990 --> 00:31:50,533
so there is a consistency.
629
00:31:50,617 --> 00:31:52,869
I leaned into the way
they came out of the oven.
630
00:31:52,952 --> 00:31:55,288
I think they look
like little rays of sunshine.
631
00:31:58,249 --> 00:32:02,754
[Sandy] I need this ball to be perfectly
sphere because so many surprises inside.
632
00:32:02,837 --> 00:32:04,255
Aaah!
633
00:32:04,339 --> 00:32:07,675
I need to make sure
these two halves will come together
634
00:32:07,759 --> 00:32:09,135
and contain everything,
635
00:32:09,218 --> 00:32:12,347
which is the oat milk and matcha latte.
636
00:32:12,430 --> 00:32:17,226
Then I have a really light, fluffy,
crunchy, free ball inside of a free ball.
637
00:32:17,727 --> 00:32:19,187
Yum, yum, yum!
638
00:32:21,940 --> 00:32:24,150
{\an8}You only have ten minutes left, guys!
639
00:32:24,233 --> 00:32:26,235
{\an8}[suspenseful music rising]
640
00:32:28,196 --> 00:32:29,030
All right.
641
00:32:29,697 --> 00:32:30,907
It's a good texture.
642
00:32:31,449 --> 00:32:34,160
I'm gonna mix some
of this white chocolate.
643
00:32:35,078 --> 00:32:37,538
This to make almost like a crunch bar.
644
00:32:38,289 --> 00:32:42,627
So, I'm combining this milk chocolate,
which has a bit of orange in it,
645
00:32:42,710 --> 00:32:47,006
with the crushed-up honeycomb halvah.
646
00:32:47,090 --> 00:32:51,302
It will almost be
the bones of the candy bar.
647
00:32:51,386 --> 00:32:53,262
I'm sculpting drumsticks.
648
00:32:53,346 --> 00:32:55,264
All right. I'm gonna let it sit.
649
00:32:56,849 --> 00:33:00,061
My strategy is to make sure
they're nice and filled.
650
00:33:00,144 --> 00:33:03,398
I want them to be able to not see
the filling from the outside,
651
00:33:03,481 --> 00:33:06,609
but also be surprised by the flavor
and textures on the inside.
652
00:33:06,693 --> 00:33:08,277
Kind of like the Gusher.
653
00:33:08,361 --> 00:33:11,239
Hopefully, the cakes
will be gushing that way as well.
654
00:33:11,322 --> 00:33:13,783
When you eat this,
you'll remember you ate it.
655
00:33:17,036 --> 00:33:19,956
{\an8}Two minutes, chefs! You have two minutes.
656
00:33:20,039 --> 00:33:21,249
{\an8}If you haven't started yet,
657
00:33:21,332 --> 00:33:23,418
-just get something off the shelf!
-[laughs]
658
00:33:24,460 --> 00:33:27,005
Throw some flour
on your face. Just fake it.
659
00:33:27,505 --> 00:33:28,423
[laughter]
660
00:33:32,760 --> 00:33:34,429
[Sandy] I'm gonna cover this guy.
661
00:33:34,512 --> 00:33:36,889
I'm a little miffed
because it looks like a mix
662
00:33:36,973 --> 00:33:40,810
between a velociraptor egg
and an everlasting gobstopper.
663
00:33:41,728 --> 00:33:43,521
I know someone has to go home.
664
00:33:43,604 --> 00:33:46,315
I really need to make sure
that it's not me.
665
00:33:47,025 --> 00:33:47,859
Okay.
666
00:33:52,447 --> 00:33:55,283
It's so much better
than I imagined it would be.
667
00:33:55,366 --> 00:33:57,994
This is how you bread
fried chicken, right?
668
00:33:59,495 --> 00:34:00,413
It feels right.
669
00:34:02,415 --> 00:34:04,000
{\an8}Thirty seconds, chefs!
670
00:34:04,083 --> 00:34:05,877
{\an8}Thirty seconds!
671
00:34:08,880 --> 00:34:10,965
[Sandy] I'm doing Pollock style.
672
00:34:11,049 --> 00:34:15,762
I'm challenged when the whole,
"Is it innovative enough?" comes up,
673
00:34:15,845 --> 00:34:17,638
but I'm very happy with how it looks.
674
00:34:17,722 --> 00:34:18,848
{\an8}Hope you're almost done.
675
00:34:18,931 --> 00:34:21,184
{\an8}[Hari] These look good. I'm super stoked.
676
00:34:23,019 --> 00:34:25,146
{\an8}Time is up, chefs!
677
00:34:25,229 --> 00:34:26,898
{\an8}-[horn honking]
-Yeah!
678
00:34:26,981 --> 00:34:27,857
{\an8}Whoo!
679
00:34:27,940 --> 00:34:29,484
{\an8}Time is up.
680
00:34:31,527 --> 00:34:33,196
-Hello, Clara.
-Hello.
681
00:34:33,279 --> 00:34:34,906
Will you tell us about your snack?
682
00:34:34,989 --> 00:34:36,949
So, this is Open Sesames.
683
00:34:37,033 --> 00:34:41,913
It's a sesame and honey-filled
cookie cracker encased in white chocolate.
684
00:34:44,999 --> 00:34:46,918
It's wildly delicious.
685
00:34:47,001 --> 00:34:49,420
-Oh, fantastic.
-I will eat all of these.
686
00:34:49,504 --> 00:34:50,338
Okay.
687
00:34:50,421 --> 00:34:53,674
I don't think it has the shock
and awe you need to have
688
00:34:53,758 --> 00:34:56,135
to go toe-to-toe
with something like Gushers.
689
00:34:56,219 --> 00:34:58,221
This is a lovely balanced flavor,
690
00:34:58,304 --> 00:35:01,474
but there's nothing
that's like a cartoon boxing glove
691
00:35:01,557 --> 00:35:03,309
that comes and punches me in the head.
692
00:35:03,392 --> 00:35:06,104
-Okay.
-The execution is clunky for me.
693
00:35:06,187 --> 00:35:08,231
They're different
on the inside and outside.
694
00:35:08,314 --> 00:35:11,776
The way it looks and tastes
actually don't look related.
695
00:35:11,859 --> 00:35:14,612
-It's not quite legible yet.
-Okay.
696
00:35:15,113 --> 00:35:16,823
-Clara, thank you so much.
-Thank you.
697
00:35:17,907 --> 00:35:19,742
Lauren J, tell us about your snack.
698
00:35:19,826 --> 00:35:23,788
Yeah, so in front of you,
you have a Peach Cobbler Hand Pie.
699
00:35:25,206 --> 00:35:28,668
So, on the outside,
you have butter and shortening crust.
700
00:35:28,751 --> 00:35:32,880
In the middle, there is
a sugar cookie peach pit.
701
00:35:32,964 --> 00:35:35,007
Center of it is almond paste.
702
00:35:35,800 --> 00:35:38,553
I love the concept because
normally peach pits are poisonous.
703
00:35:38,636 --> 00:35:40,555
-Yes.
-You can use 'em to kill enemies.
704
00:35:40,638 --> 00:35:43,349
It was delicious,
but it felt super familiar to me.
705
00:35:43,432 --> 00:35:44,267
Got it.
706
00:35:44,350 --> 00:35:46,310
I definitely appreciate the intention.
707
00:35:46,394 --> 00:35:48,813
I really like the pop of almond inside,
708
00:35:48,896 --> 00:35:52,316
but we strongly stressed
the culinary innovation piece.
709
00:35:52,400 --> 00:35:56,070
The item is very naturally delicious.
It's a baked item,
710
00:35:56,154 --> 00:35:58,865
but not shocking between
what's inside and what's outside.
711
00:35:58,948 --> 00:36:00,533
-I understand.
-Thank you for this.
712
00:36:00,616 --> 00:36:01,450
Thank you.
713
00:36:02,076 --> 00:36:03,870
Hari, tell us about these snacks.
714
00:36:03,953 --> 00:36:05,454
I call these Feliz Cakes,
715
00:36:05,538 --> 00:36:08,166
because when I taste them,
they make me really happy.
716
00:36:08,249 --> 00:36:12,086
I really like the sourness
of snacks from Mexico.
717
00:36:12,170 --> 00:36:14,547
I started with the corn,
the lime, and the chili.
718
00:36:14,630 --> 00:36:18,676
The surprise on the inside
is Mexican elote street filling.
719
00:36:18,759 --> 00:36:22,680
I think the main issue for me is
I can see the inside from the outside.
720
00:36:22,763 --> 00:36:24,182
-Okay.
-[Ali] Something like Gushers.
721
00:36:24,265 --> 00:36:28,561
I know the trick.
And still every time it's kind of jarring.
722
00:36:28,644 --> 00:36:32,148
It'd be great if the cream
differentiated in flavor from the cake.
723
00:36:32,231 --> 00:36:33,065
Certainly.
724
00:36:33,149 --> 00:36:35,359
The texture is light and super enjoyable.
725
00:36:35,443 --> 00:36:38,905
For a corn cake, it takes a lot of things
that I like about cornbread.
726
00:36:38,988 --> 00:36:41,240
You put a lot of work into the details.
727
00:36:41,324 --> 00:36:45,620
The lime and cilantro moments inside,
I mean, definitely unexpected.
728
00:36:45,703 --> 00:36:49,415
From a concept perspective,
you expect elote to be savory.
729
00:36:49,498 --> 00:36:50,333
Oh, okay.
730
00:36:50,416 --> 00:36:54,545
So, think about what the end user
is expecting, and work backwards.
731
00:36:54,629 --> 00:36:55,588
Thank you, guys.
732
00:36:57,298 --> 00:36:59,550
Lauryn B, what did you make?
733
00:36:59,634 --> 00:37:02,386
I was really inspired by fried chicken.
734
00:37:02,470 --> 00:37:06,224
So, I wanted to combine that
with another iconic handheld food,
735
00:37:06,307 --> 00:37:07,308
the candy bar.
736
00:37:07,391 --> 00:37:09,810
Inside is a nougat.
737
00:37:09,894 --> 00:37:12,855
And there's also
some halvah bits in the middle.
738
00:37:12,939 --> 00:37:16,108
That's another big surprise
when you get towards that center.
739
00:37:17,151 --> 00:37:18,444
[Megan chuckles]
740
00:37:19,153 --> 00:37:21,530
So, I set it in the blast chiller.
741
00:37:21,614 --> 00:37:23,616
-Go on.
-[Lauryn] Uh, I think I had... Yeah.
742
00:37:23,699 --> 00:37:24,742
[Lauryn laughs]
743
00:37:24,825 --> 00:37:29,455
And the caramel seems
to not have tempered to room temp yet.
744
00:37:29,538 --> 00:37:30,748
Surprise!
745
00:37:30,831 --> 00:37:34,961
[Ali] I really love the idea of breading
a candy bar like fried chicken.
746
00:37:35,044 --> 00:37:35,962
It's brilliant.
747
00:37:36,045 --> 00:37:39,340
Whatever this praline breading
is on top, it's delicious.
748
00:37:39,423 --> 00:37:41,592
-Okay.
-But I didn't get a surprise.
749
00:37:41,676 --> 00:37:42,510
Okay.
750
00:37:42,593 --> 00:37:46,764
The outside is delicious
and the inside is amazing, delicious.
751
00:37:46,847 --> 00:37:50,017
But they're very different.
It's confusing as you eat the whole thing.
752
00:37:50,101 --> 00:37:53,437
We're more surprised,
like, of how it came out,
753
00:37:53,521 --> 00:37:55,356
than that there was something inside.
754
00:37:55,439 --> 00:37:57,608
-Okay.
-Thank you for sharing this with us.
755
00:37:57,692 --> 00:37:58,651
Thank you, guys.
756
00:37:59,402 --> 00:38:01,320
Sandy, what did you make for us?
757
00:38:01,404 --> 00:38:02,863
I made a Matcha Bomb.
758
00:38:03,906 --> 00:38:05,574
It's a white chocolate ball.
759
00:38:05,658 --> 00:38:07,743
I have this thing for matcha.
760
00:38:07,827 --> 00:38:10,371
And I wanted to do it
with some white chocolate.
761
00:38:10,454 --> 00:38:12,456
I did a double surprise as well,
762
00:38:12,540 --> 00:38:14,125
the matcha and the oat cream.
763
00:38:14,208 --> 00:38:17,920
You can grab the ball inside.
It's a different texture as well.
764
00:38:22,133 --> 00:38:24,218
-I gotta say I was surprised.
-[Sandy laughs]
765
00:38:24,302 --> 00:38:25,803
[all] Yeah!
766
00:38:26,387 --> 00:38:27,430
[Helen] It was surprising.
767
00:38:27,513 --> 00:38:28,848
It was a hell of a surprise.
768
00:38:28,931 --> 00:38:31,642
Honestly, I like the pairing.
I like the aroma combination.
769
00:38:31,726 --> 00:38:33,102
Oat milk and matcha?
770
00:38:33,185 --> 00:38:34,895
-Awesome flavor pairing.
-[Sandy] Yeah.
771
00:38:34,979 --> 00:38:36,230
It was delicious,
772
00:38:36,314 --> 00:38:39,734
but the texture inside and out
kind of throws me off.
773
00:38:40,359 --> 00:38:41,193
Bring it on, Hel.
774
00:38:41,277 --> 00:38:43,029
-You waiting for me?
-[Sandy] Yeah.
775
00:38:43,112 --> 00:38:44,947
[Helen] I mean, as a plated dessert,
776
00:38:45,031 --> 00:38:47,825
we can kind of understand
how this came about.
777
00:38:47,908 --> 00:38:50,369
As always, we appreciate
your details and planning.
778
00:38:50,453 --> 00:38:52,705
It's got a surprise,
looks good, tastes great.
779
00:38:52,788 --> 00:38:56,542
There is definitely a lot going on,
the inside, the outside.
780
00:38:56,625 --> 00:38:59,170
Huge check mark for the surprise.
781
00:38:59,253 --> 00:39:01,672
You got all the shapes,
the colors, and the textures.
782
00:39:01,756 --> 00:39:04,008
Can I just leave on that note? [laughs]
783
00:39:04,091 --> 00:39:06,844
But some of the execution
is really difficult.
784
00:39:06,927 --> 00:39:09,972
Feuilletine ball is solid rock
of feuilletine and white chocolate.
785
00:39:10,056 --> 00:39:11,724
-It's fine. Yeah.
-It's super hard.
786
00:39:12,725 --> 00:39:14,477
-Thank you so much, Sandy.
-Thank you.
787
00:39:15,519 --> 00:39:17,480
Thanks for sharing your snacks with us.
788
00:39:17,563 --> 00:39:20,149
Ali, Helen, tell us who your favorite was.
789
00:39:20,232 --> 00:39:22,651
As far as our favorite snack today...
790
00:39:24,612 --> 00:39:25,780
the winner is...
791
00:39:27,239 --> 00:39:29,909
-Sandy for your Matcha Bomb.
-[laughs]
792
00:39:31,827 --> 00:39:33,496
Sandy, of all of the snack makers,
793
00:39:33,579 --> 00:39:36,332
you were the only one
that truly caught us off guard
794
00:39:36,415 --> 00:39:37,792
and delivered on the surprise.
795
00:39:38,834 --> 00:39:40,002
Great job, Sandy.
796
00:39:40,628 --> 00:39:42,421
[Megan] You made it to the next round.
797
00:39:42,505 --> 00:39:45,341
I was so far behind
after that first challenge.
798
00:39:45,424 --> 00:39:47,718
I'm proud of myself. This was hard.
799
00:39:47,802 --> 00:39:49,095
I feel safe.
800
00:39:49,178 --> 00:39:51,013
That's also a pleasant surprise.
801
00:39:51,097 --> 00:39:52,223
Okay, everybody.
802
00:39:52,306 --> 00:39:55,142
We have reached a decision
on who is going home.
803
00:39:55,226 --> 00:39:56,310
Well, the judges have.
804
00:39:56,394 --> 00:39:58,687
Let's turn to our friend,
the vending machine,
805
00:39:58,771 --> 00:40:00,564
and find out who it's gonna be.
806
00:40:01,273 --> 00:40:03,067
[Hari] I'm definitely really nervous.
807
00:40:03,150 --> 00:40:04,443
I don't want to go home.
808
00:40:04,527 --> 00:40:08,322
I have more snacks to show
and more things to cook.
809
00:40:08,406 --> 00:40:10,658
[suspenseful music playing]
810
00:40:18,332 --> 00:40:19,500
[Megan sighs]
811
00:40:19,583 --> 00:40:20,418
Lauren J.
812
00:40:21,460 --> 00:40:24,004
Lauren J, there were some
texture issues with your Gusher.
813
00:40:24,088 --> 00:40:27,883
We couldn't get the impact we wanted
from the surprise in your Snack-Off.
814
00:40:27,967 --> 00:40:29,301
[Helen] You put up a great fight.
815
00:40:29,385 --> 00:40:32,346
We appreciate the intention
and hard work you've put in here.
816
00:40:32,430 --> 00:40:34,682
-Thank you so much for being here.
-Thank you.
817
00:40:35,724 --> 00:40:37,059
-Good luck!
-Thank you.
818
00:40:37,143 --> 00:40:39,520
[Lauren] I'm really proud of myself
for getting to this point.
819
00:40:39,603 --> 00:40:41,814
My daughter's gonna be ecstatic to see me.
820
00:40:41,897 --> 00:40:44,692
And I know she would
really love the peach pies.
821
00:40:44,775 --> 00:40:46,360
I can't wait to make them for her.
822
00:40:46,444 --> 00:40:48,070
I can't wait to give her a big hug.
823
00:40:48,154 --> 00:40:49,113
Thank you, guys.
824
00:40:50,114 --> 00:40:51,490
Chefs, I must warn you.
825
00:40:51,574 --> 00:40:54,785
If you thought the Gusher
was difficult, then holy crap,
826
00:40:54,869 --> 00:40:57,705
get ready for our next snack gauntlet.
827
00:41:02,209 --> 00:41:05,337
[closing theme music playing]