All language subtitles for MasterChef US S07E05 Top 17 Compete HDTV x264-W4F

Previously on MasterChef.

Nick Nappi
is getting married.

Make this day
a day to remember.

Yes, chef!

When the top 18
catered the big day...

Let's go!
Let's go! Let's go!

...it was Barbara's
costly mistake...

You can't cook them now.

We're about to
screw the wedding!

...that led to
a red team victory...

...and her MasterChef exit.

Tonight...

Please welcome back Claudia.

...a champion's
mystery box...

Oh.

- Oh my God.
- Whoa.

What is that?

...delivers winning results...

You could go all the way.

It's one of the best dishes I've ever
seen in this competition, ever.

...and a baking challenge...

What a mess.

Wow. Looks like
an oil slick.

...that becomes a nightmare.

That scares the crap
out of me.

Whoa!

- Whoo.
- Let's do this.

Hey.

I'm super excited to be

one of the top 17
home cooks in America.

When I decided to give up
my job at the credit union,

I knew I was going
to be all or nothing.

Welcome, guys.

Hello.

But you know,
other than my battle,

I haven't like really had
an opportunity to shine.

I need to prove to the judges
that I'm the one to invest in.

You've already worked with
the legendary Wolfgang Puck,

and tonight, we have
another phenomenal chef

and guest judge
from the culinary world.

Actually, tonight, we'll be welcoming
not one but two great chefs.

Wow.

First up is one of America's leading
contemporary Latin chefs.

Ooh.

He's a critically acclaimed James Beard
award winning chef.

Please welcome...

Chef Aar�n S�nchez, everybody.

How you guys doing?

Welcome, welcome,
welcome, welcome.

You've got a fan club.

I'm literally jumping
out of my skin right now.

Aar�n S�nchez is like
the top of top Latino chefs.

I'm like, what?

Being first generation Cuban
American,

I can't wait to cook for him.

Very good to see you.
It's an absolute pleasure.

How's it feel
to be here judging

in the MasterChef kitchen?

This for me
is an opportunity

to really share with you guys
my culinary path.

It really starts at home.

My whole goal in life is to cook
50 percent as good as my grandma

and 50 percent as good as my Mom,
and I'll be in good shape.

So I hope you guys know what a special
opportunity is before you.

So go and get it.

Wow.

Our next guest
shares many similarities

with Aar�n in terms
of heritage and cuisine,

but unlike Aar�n,

the next chef has been
in our kitchen before.

Please welcome back to
the MasterChef kitchen...

Oh, my gosh!

...America's reigning
MasterChef champion...

Yes.

...Claudia.

- Whoo!
- Yay!

So good to see you.

Claudia, welcome home.

It's good to be home.

What have you been up to
across the last 12 months?

The last 12 months have
been absolutely incredible.

I've gotten to be a guest chef in Chicago at
a Michelin Star restaurant,

been doing a bazillion
different popup dinners.

Wow!

And of course,
working on this beauty,

which I'm really,
really proud of.

Amazing.

Tonight, Claudia
has handpicked

all of the ingredients
under your mystery boxes.

All right, guys.
On the count of three,

lift those mystery boxes.

One, two, three, lift.

Whoa.

- Awesome.
- Oh, my God.

I'm sure
it's no surprise

that Claudia has filled
your mystery boxes

with her favorite
Latin inspired ingredients.

Being from Venezuela,

I'm very excited about
this challenge,

but then I realized
the pressure's on me.

I'm the one who has to cook
the best meal, of course.

The Latin guy.

To show you
just what Latin chefs

can do with
those ingredients

in front of you,
Claudia and Aar�n S�nchez

will be cooking alongside
all of you tonight.

Wow.

That's so cool.

Chefs, would you
take to your stations?

Thank you.

Your 60 minutes starts...

now.

Latin inspired
mystery box.

Big, bold, bright,
exciting flavors.

Remember, the seeds
have all the heat, honey.

- Okay.
- All right.

Who do you think
should nail it?

I think the obvious
choice is Alejandro.

Being Venezuelan, Latin cuisine
is somewhat in his wheelhouse.

I saw his face light up
when Aar�n walked in.

Yes.

Two phenomenal
professional chefs

cooking in front of
our 17 amateurs.

It doesn't get any better than
that in terms of inspiration.

I want to stop and watch him cook,
but I know I can't.

Got two of the best chefs
in the world in front of us,

and just being able to cook
in front of him is quite an honor.

So, I'm going to do
a little surf and turf taco.

I'm making masa tortillas
for the first time,

but the only way to become
the next MasterChef

is to push myself
to the limit.

So this fireman's going to take these
fire ingredients to the next level.

I'm making a green poblano
rice with a dried chili shrimp

and pickled mango.

There's not a lot of places
to eat where we live,

but we have a great Mexican restaurant
that my kids love to eat at.

We have it probably two
or three nights a week.

So this dish is
for my kids today.

Focus, focus, focus.

I'm making
marinated flank steak

with lemon cilantro rice
and pineapple puree.

I'm from San Diego,

so I live in the area with
a really high Latino population

so this is the type
of food that I love to eat

so I don't feel
any pressure.

Right behind you.

Just coming up
to 15 minutes gone.

Chef, how are you feeling?

I'm doing fantastic,
Gordon.

Tell us about the dish.
What are you doing?

I'm going to do actually a play on
a wonderful classic dish from Veracruz

called mojo de ajo which is
basically a roasted garlic puree

that's going to have a base
of chilies for the shrimp

and then I'm going
to do a little pickled vegetable salad

with some cactus
or nopales.

Excellent. Just under 45 minutes.

Absolutely.
Good luck, Aar�n.

Claudia, what are you making, love?

I'm making my version
of a pescado zarandeado.

Pescado zarandeado
is like a grilled fish.

I'm using garlic and onion
and some ancho chilies,

almost like a barbecue
sauce if you will,

but a Mexican spicy one.

That sounds amazing.

- You good, Claudia?
- I'm doing great. Thank you.

Tanorria, tell me about the dish,
what you're doing.

I'm going to do
a cilantro lime shrimp

over a roasted
poblano cream corn.

Now, you're from Tennessee.

- Chatanooga.
- Yes, sir.

How familiar are you
with these ingredients?

I am very familiar.

Rice and corn,
that is Tennessee.

This dish actually...

my grandmother and my mom both
make a very southern version.

So I'm just going to be
adding some Mexican flare.

Good luck.

Aw, son of a bitch.

Less than 30 minutes
to go, guys. Speed up!

- All right, Andrea.
- Hi, Christina. How's it going?

I'm good.

I'm very curious as to how you
feel about this mystery box.

I'm from Miami.

So these are all ingredients
I have in my backyard.

So I'm like...
I'm feeling really good.

What's going on here?

So yeah. I'm doing a very
light egg white coating.

I roasted the poblano,
stuffed it with queso fresco.

Oh, it's stuffed with
queso fresco.

Exactly.

And I want to pair it with Spanish rice
and spot prawn al ajillo.

Interesting. All right.
Good luck, mama.

Thank you.

Beautiful!

Alejandro,
how are you doing?

Yes, sir. So-so.
I've been better.

Come on. I mean,
Aar�n S�nchez, Claudia back.

- I understand. - This is in your
wheelhouse, Venezuelan.

I'm working on arepas
which is a classic Venezuelan...

Stuffed sort of feta bread.

- Exactly.
- What do you put in there?

I'm filling it three ways.

One is what we call
in Venezuela domino,

which is a black bean
and white cheese.

Yes.

The other one I'm
going to make steak,

and I'm going to try
to see if I have

enough time to make
my last one a seafood.

- Right. Good luck.
- Thank you.

Smells amazing.

Wow.
The smell, the flame.

Aar�n looks incredible,
multitasking.

Claudia, cool as a cucumber.

Every single one of these dishes
is going to pack a punch.

60 seconds to go!

Last minute!
Come on, guys!

Chef Aar�n is
also tasting your dishes.

Ten, nine, eight,

seven, six, five,

four, three, two, one!

And stop!
Hands in the air!

Nice job!

MasterChef winner,
Claudia's new cookbook,

"Claudia's Cocina,
A Taste of Mexico,"

features a modern twist on
family inspired Mexican dishes

straight from her kitchen
to yours.

Order now at fox.com/masterchef
or wherever books are sold.

- Here we go.
- Let's go, guys.

Five, four, three, two, one!

And stop!
Hands in the air!

Hands in the air!

Whoo!

- Oh, crap.
- Well done!

Aar�n, Claudia,
those dishes look incredible.

Please, both of you,
bring your dishes up.

- Thank you.
- Whoo!

- Amazing.
- Stunning!

Claudia, that looks beautiful.
Describe the dish please.

Of course.
This is pescado zarandeado

served over a tomatillo
and cilantro rice and grilled cactus.

Stunning dish.

Thank you.

Chef Aar�n,
what'd you make tonight?

So I just actually
did two preparations. I did one...

- Two eparations?
- Yeah. Two preparations.

Hey, man, you gave
me a lot of time.

Not to--

So we have spot prawns
of mojo de ajo

which is just a puree
of roasted garlic

and then I made my own
shrimp stock with those heads.

And then over here, put a nice
aggressive seasoning on that skirt steak,

cooked it to medium rare,

served it with a cactus salad
and then a little chimichurri

or fresh salsa of
tomatillo and roasted corn.

Claudia and Aar�n's
dishes look amazing.

I absolutely want to get to the Claudia
and Aar�n S�nchez level someday.

Watching them work in the
kitchen is like a work of art.

Chef Aar�n,
it's unbelievable.

Thank you.

- That, Claudia, delicious.
- Thank you.

All of you join us

in giving this amazing
lady a great send off.

- Thank you, my darling.
- Thank you so much.

I feel like it
just wasn't that long ago

that she was standing
here in my shoes.

Bye.

And I kind of see
myself in Claudia

because she's
a mother as well.

She cooks for her family.

So it really makes me think
that I can go the next step too.

Now, as you guys know over those 60
minutes as you cook

we taste, we ask questions
to really understand

what's going on at
each of your stations.

Now,
there are three dishes

that we want
to take a closer look at.

The first dish
we'd like to bring forward...

this home cook was able
to use more than one protein.

They stayed really
true to themselves,

to their heritage by putting
themselves on the plate.

Please step forward...

Alejandro.

Ale--

Arepas are a staple
of our culture.

Venezuelans are arepas.

So this is my time
to shine right now.

All right, Alejandro.

Please describe
your dish.

So these are pumpkin seed
arepas three ways.

One of them is a seafood mix
with red snapper and shrimp

and the other is black beans
and white cheese

and the last one is mango salsa
and skirt steak.

So you use some of the
fish and the shrimp?

Yes.

In one?

Um. Great heat there.
What kind of seasoning?

I used cilantro, parsley, butter,
olive oil, a little bit of garlic.

The arepa shell itself
has such a great balance

of salt and pumpkin seed.

I love that you took like
the standard every day fare

of Venezuela and you
made it your own.

- Nice job.
- Yes, ma'am. Thank you, Chef.

I think the corn
flavor itself...

the fact that you were
able to toast it

gives that beautiful
sweetness and that nuttiness

that this kind of masa
needs desperately.

So I appreciate
that aspect of it.

I think the flavor profile for me
is very straight forward.

The sofrito, the peppers,
the onions,

the lime juice,
the butter.

That adds much needed
moisture to this arepa.

I think that was
a smart move on your part.

You got a home run.

- Thank you, chef.
- Thank you.

- Good job, Alejandro.
- Thank you.

Our second dish that we want to have
a much closer look at

is a very colorful plate,

stunning presentation.

The heat across that dish,

just gives a little insight into how smart
the individual is.

Please step forward...

Tanorria.

- Yeah, T!
- Yay!

I made a southern American
comfort dish

that I've been cooking for
as long as I can remember.

I put myself
on that plate,

and that's the plate
that's going to win today.

Visually, beautiful.
Describe the dish please.

I made for you a cilantro
lime roasted shrimp

with a roasted
poblano cream corn,

black beans and rice
and an avocado crema.

Why keep the shells on?

It's absolutely beautiful,

and I think you're really
going to enjoy

the cook of the shrimp
with the shells on as well.

How did you cook them?

I tossed them with cilantro,
lime zest and juice,

chili lime seasoning
and smoked paprika.

The presentation's
got that wow factor.

However, when you serve
them whole like that,

they're awkward to eat
because you've polished the dish up.

And yet you served it as
if the shell should be off.

Right.

But flavor...
this is the exciting thing about you.

The dish is delicious.

Love the heat
in there as well.

Pretty good indeed. If this is
a sign of things to come... yeah.

It's bloody delicious.
Well done. Thank you.

Thank you, chef.

I'm just going to go
in there with my hand.

Sure.

These prawns
are super sweet,

and you're able to put the
right amount of seasoning,

lime, all the things
that really bring out

the inherent flavor
of the actual shellfish.

Thank you, Chef.

The corn has
great seasoning.

Everything is thoughtful,
right amount of cumin,

a little bit of heat
with the cayenne.

Nothing is competing
against one another,

and I think that
for me is remarkable.

Thank you.

Good job, Tanorria.

Good job.

The third and final dish

that we want
to take a look at

impressed us immediately
with technique.

It has beautifully,
beautifully cooked shrimp.

This dish belongs to...

...Andrea.

Whoo!

Oh my God!

I not only proved
myself last challenge,

but now Aar�n S�nchez
is calling my name

as one of
the top three dishes.

Ah!

So apparently you've already won
one of these mystery box challenges.

So this is like
no big deal for you.

Just another day
at the office, right?

No, my heart's racing.

So talk to me
a little bit about your dish.

This is a spot prawn
al ajillo

over some Spanish rice
with some grilled cactus.

And on the side
a roasted poblano

stuffed with
queso fresco.

And I know it's kind of weird,
but breaded in egg white.

That's actually
not weird at all.

- Really?
- No.

That's the traditional way in Mexico
that you make chile rellenos.

- Cool. Thank you.
- So your instincts were spot on.

I'm just going to get
in there with my hands.

You have a beautiful
seasoning on the shrimp itself.

- Okay.
- You have a lot of spice,

a lot of richness
in this cheese chile relleno.

- I think this is awesome.
- Thank you.

I think you could have put one more
ingredient in these nopales.

Dress it with some
red onion, some radish.

- Mmm-hmm. - Kind of make this
more of a focal point

and a fresh element, something to break
up all the richness and the spice.

But that chile relleno
in the rice, man,

memorable bites.

Thank you, Chef.
It's an honor.

No, The honor's mine.

The rice is intense.

It's a lot of heat there.

I like the nopales.

It brings an acidity
to the dish that helps balance.

The chile relleno
is by far my favorite part.

- Thank you. - The execution
of it is really well done.

I think the spot prawns
are delicious.

I just wish they
were more garlic

because I think that would
have really sealed the deal.

But overall,
you wowed me.

- Thank you.
- Good job, Dre.

Good job, Dre.

Ow!

Wow.

All three of you made some
really brilliant dishes.

Unfortunately,
there can only be one winner.

The home cook with
the best dish of the night

and a huge advantage
in the next challenge...

I'm talking huge...

The winner is...

The home cook with
the best dish of the night.

Congratulations,
I'm super impressed.

Tanorria.

Whoo!

Oh my gosh.
Is this really happening?

An American southern
comfort food cook

won a mystery box
for Latin flavors?

What is that?

Let's go into
the MasterChef pantry.

The competition
better watch out

because I know a little
bit more than the south.

Tanorria, this is where
you get the opportunity

to take control
of the competition.

You get to choose what everyone else
is going to have to cook.

We'd thought we'd
make your victory as sweet as possible

with a dessert challenge.

- Okay.
- My favorite dessert

represents
one of life's

most simple,
yet comforting pleasures.

Pies.

Now, I love pies
of any description,

all shapes and sizes,
flavors and varieties.

Now, if you pick this one,

not a single person
will get any imperfections past me.

Now, even if you don't have
a sweet tooth as big as Christina's,

everyone on the planet can appreciate
one of my favorite desserts...

puddings,
the ultimate indulgence.

The opportunities to elevate
a pudding dish are endless,

but it takes a lot
of technique and skill.

And they're very
easy to get wrong.

Absolutely.

Next up, we have
my favorite classic dessert.

Trust me.
I can't get enough of these.

- I just love puffs.
- Oh wow.

Exquisite puff pastries all
based on that French patachou.

They are decadent
and utterly delicious.

But not everyone
can pull off a puff.

All right, Tanorria.
It's time to make your decision.

Which one of these classic, stunning
desserts are you going to choose

for everyone else
out there to cook tonight?

Pies, puddings or puffs?

This is not going to be
an easy decision,

but I know one of
those desserts,

there's so many technical
errors that can go wrong.

It's going to show who's really strong
and who's really weak.

I choose...

What'd you do to us?

This is fantastic!

Back in the pantry,
Tanorria got some major advantages.

First and foremost,
Tanorria does not have to cook

in tonight's challenge.

And for Tanorria's
second advantage of the night,

she got to choose between
pies, puddings or puffs.

Tanorria chose...

...pie.

I feel like
I'm definitely

in my element
right now

because back in Kentucky
I bake apple pie,

sweet potato pie,
pumpkin pie.

I'm used to making pies.

Now, you'll have 75 minutes

to make us your
stunning masterpiece.

- Tanorria?
- Yes, chef.

What's the view like
from way up there?

The view is pretty
fantastic.

I can stay up here all day.

Good, because
there is a third advantage.

What?

At the end of 75 minutes,
Tanorria will get to select

three home cooks to
spare from elimination.

I love you.

Are you ready to cook us
the pies of your life?

Yes, chef.

Your time starts now!

Please don't knock
me down.

We have heels on!

Whoops, sorry.

I love to bake.
I baked before I could cook.

Baking is a way for me
to relieve stress

and also to be able to bond
with my daughter.

Anyone see cinnamon
over here?

Stay true to your roots,
and you'll find everything you need.

Behind.

Growing up
in North Carolina,

I was never baking
things as a child.

I've never baked
a pie in my life.

Let's go!

Watch your step!

So I'm going
to have to channel

my Aunt Bobbie Kay's
old recipe,

a country style berry pie
with a cream cheese pie crust.

Come on, pie!

So I'm making
a blackberry, blueberry pie

with a brown
sugar oatmeal crumble.

I've never made this before,
but I'm ready to prove to everybody

that this firefighter
can do more than cook savory.

I'm here to bake too.

Tanorria,
I miss you over here.

Sorry, boo.

Christina, give us the
A to Z of a perfect pie.

Great pie always
starts with a great crust.

You take flour,
some sugar, a little salt,

some sort of fat...

I like to use butter.

From there,
it's all about the filling.

Right on target.

I'm going to make a blueberry pie
today with a nice lattice top.

When I was a kid
in New York,

I used to eat them
like there was no tomorrow

to the point that I
got sick of them after a while.

But I'm back.
I love blueberry pie.

Excited to make one today.

You sure you're
not missing this, Tanorria?

I'm totally okay
with being up here.

50 minutes remaining, guys.

Dough done.

This isn't going.

Pie is looking pretty sexy.

David, how are
you feeling?

- I'm feeling good, chef.
- What are you doing? What's this?

I am making a cherry pie with
every kind of cherry you can imagine.

You are one of the best
poker players anywhere in the world.

So you are a strategist.

What is your
MasterChef strategy?

To fly under the radar,
make sure I'm never targeted,

make sure no one finds me
a threat until it's too late.

Good luck.

The best looking pie
in the world.

It's lattice time.

- Brittany, how's it going?
- It's going good.

What are you doing
with pie tonight?

I'm going to make a
strawberry rhubarb pie.

Rhubarb? That's a challenging
ingredient.

I grew up on a farm
in upstate New York,

so rhubarb and strawberries
and all these berries...

I'm very familiar with them,
seen this made a million times.

Strawberries have
a lot of water.

And when they cook down,
they get a little wet and mushy

so make sure that pie crust is not too
thick and not too thin,

just right for the balance.

Thank you very much.

Less than 40 minutes
to go, guys.

If your pie is not yet in the oven,
it needs to be there.

Where the hell
does the time go?

I'm like a mess
over here.

How do I keep it
from being so mushy?

Lisa-Ann, tell me about the pie.
What are you doing?

I'm making a blueberry
mint raspberry pie.

- Nice.
- With some mascarpone cheese,

which is something
completely different

and something I've never
really done before.

- Is that it there?
- Yeah.

It looks terrible.

Okay.

It looks like
an oil slick.

Oh, that's bad.

All right, Lisa-Ann. Tell me about
the pie. What are you doing?

So I'm making
a blueberry mint raspberry pie.

- Nice.
- With some mascarpone cheese.

- Is that it there?
- Yeah.

It looks terrible.

It's a high concentrated fat,
mascarpone.

- Okay,
- So it could separate.

Oh, that's bad.

I don't know what to do.

The best thing to do,
tip out carefully,

and maybe think about
the mascarpone on top at the end.

Okay.

Let's go!
35 minutes remaining.

I got to get this
pie in the oven.

It needs to be in there
ten minutes ago.

Don't touch it.
Don't touch it. Don't touch it.

Miss Brandi Mud.

- Hello.
- What do you got working?

I been smelling
all kinds of flavors.

This is bacon maple pecan.

So I'm taking a very southern
apple pie, and I'm elevating it.

It's got cheddar cheese,
maple in it.

My kids...
the one topping

that we can all
agree on is cheese.

And this cheddar cheese
apple pie is your standout moment?

Yes. I don't really
want to be safe

because I want
you to taste my pie,

and I want you to love it.

Just under
ten minutes to go.

Some fantastic
looking pies out there.

Terry is in the game.

That guy bakes
with the eyes closed.

He's covered that lattice top
with aluminum foil

so that it doesn't
burn while the rest of the pie bakes.

Smart.
Brittany over there,

she has a beautiful lattice
threading on the top.

I mean, visually
I think it looks great.

Perfect.

Two and a half
minutes to go.

Dan's pie is out of the oven.

He's taken
scissors to it.

Never seen
that one before.

David's got his pie
out of the oven.

Doesn't seem to have
a great crust on it.

I don't think it's cooked
all the way through.

60 seconds to go!

And for at least one of you,

your last time cooking inside
the MasterChef kitchen!

Get as much bacon
on this as you can.

Ten, nine, eight,
seven, six, five,

four, three, two, one.

Stop! Hands in the air!

Great job, everybody. Well
done.

- Tanorria?
- Yes, chef.

We promised you
that third advantage.

Each one of these spoons
represents safety

to whomever you
choose to hand it to.

Tanorria,
please make your way down

and pass on
your wooden spoons.

I need this wooden spoon
from Tanorria

because this, hands down,
has to be the worst pie

I've probably ever made
in my entire life.

Who wants a spoon?

Brittany.

Isn't it cute?

Is it sweet enough
to get a spoon?

- Yes. I'm sweet enough.
- No.

- You're not getting a spoon.
- Oh!

I'm in complete control.

Their fate is up to me.

- Do you want a spoon?
- Yeah, sure.

Okay, good, because
you're not getting one.

- Brandi.
- I don't want a spoon.

- You're not getting one.
- Thank you.

I have no id when I'm going
to get an opportunity

to have this much control again.

Diana.

Miss Tanorria.

I'm going to use
this opportunity wisely.

That pie would send you home today,
and I want to beat you later.

Thank you very much, love.

Diana, make your way
up to the balcony.

My strategy is to save
the people that cooked a poor pie.

I can guarantee you'll
be here another week

because I'm giving
you a spoon.

Yes!

They're just going to
send themselves home later.

One more spoon.

Lisa-Ann.

I know it doesn't
look exactly right.

So you're hoping that
the taste wins you victory?

Along with a spoon.

You should keep
hoping for taste.

She's brutal.

- Hi, David.
- How you doing?

Is your pie super juicy?

Yeah. I couldn't get
my juice to thicken.

A spoon would help to make sure
I don't have to worry about that.

Such a charmer.
Asking for my spoon.

- I love you.
- Wow.

All right.

Let's start off
with Brandi.

I'm feeling
so excited right now.

I used a lot of unique flavors
to elevate my pie.

I don't feel like I've shown my southern
flavor so far in this competition.

I really want the judges to see what the
food tastes like where I've come from.

Describe the pie, please.

I made a Granny Smith apple
and cheddar cheese pie

with maple bacon
and pecan on top.

My kids love
to take their bacon

and dip it in maple syrup
when they're eating breakfast.

Oh.

Jeez.

I just hope that those kids
are in bed right now.

They're not.
They're watching this.

You let them
watch horror movies?

Because that scares
the crap out of me.

Jeez.

Oh.

I just hope that those kids
are in bed right now.

They're not.
They're watching this.

You let them
watch horror movies?

Because that scares
the crap out of me.

Why Granny Smith?

Because they're tart.

It's an apple
that's unforgiving.

It doesn't cook down
that well.

Let's have a look underneath.
Look at that.

- I know.
- A big damp patch.

Mmm-hmm.

Everybody constantly
talks about your passion,

and I know you've got it.

But I think this has been
one of the biggest disasters

you've cooked in this
competition so far.

You've got one
foot out the door,

and I'd be mortified
to lose you in this competition.

- Thank you.
- Dang.

Look, I don't mind
the amount of cheese

that's going on
with the apples.

I think what's
unfortunate about this

is that the undercooking
of the pie dough

also emphasizes the undercookedness
of the apple.

So now I'm looking
at two elements that are underdone.

Thank you very much,
Brandi.

Thank you.

I'm feeling like junk.

I've done so well in
this competition so far.

I feel like I stepped into my comfort
zone and completely screwed up.

Our next home cook,

a handyman who
also likes to bake.

Terry, come on up.

- All right.
- Terry!

- Let's go, Terry!
- Yeah, Terry!

Terry, what kind of pie
did you make?

This is a good old
American blueberry pie,

Chef,
that I grew up with.

It has
a nice buttery crust.

Here I also added a little
bit of raw sugar on the top.

The moment of truth,
Terry.

Is the pie slice
beautiful as the pie?

I mean, Terry.
It's beautiful!

Way to go, Terry!

It's shiny.
It's glistening.

The blueberries
are inviting you in.

The sugar in there
has been cooked down.

It's just stunning.

If you ask me, with that slice of pie,
you could go all the way.

Oh, boy.
Thank you, Chef.

Beautiful!

Put your hand out.

Your hands are bigger
than the pie!

Look at it.
I mean, seriously.

It is a piece of art.

What did you combine
the blueberries with?

Put a little bit of lemon
in there for some acidity.

I added some cornstarch
and some sugar.

Taste it.

I shouldn't really do that,
should I?

Here you go. Look.

You tell me what
that tastes of?

It tastes
pretty good, Chef.

Victory.

It's one of the best pies
I've ever seen

in this competition
ever, ever.

Terry!

Great job.
Enjoy it.

- Thank you.
- Well done.

Yeah, Terry!

Oh my gosh.

Next up, Lisa-Ann.

I'm scared.

Baking my pie
was a disaster.

It looks terrible,

but I'm really hoping and praying
to my Sicilian angels

up there that it
tastes really good.

Talk to me
about the filling.

So the filling is made
with blueberries,

raspberries, and mint
and a little bit of chocolate,

and I put a little bit
of orange zest in there.

What I wanted to do
was bring

my Sicilian
Italian side into it

and kind of throw some
mascarpone cheese in it.

It's a lot of flavors,
Lisa-Ann.

- Ooh.
- Um, so, crust is raw.

Okay.

Nice slice
coming out of it.

Yeah. I'm surprised.

Your fruit needs
a lot more sugar.

I don't think you need
the mascarpone at all.

The mint can be gone.

The blood orange
can be gone.

There are some things that work,
but I can't tell if they're like

a surprise for you or if they're showing
of some sort of promise.

- Thank you, Chef.
- Yeah.

- Mmm-mmm.
- Next up, Dan, please.

Let's go.

Here we go.

What's inside the pie?

This is a country berry pie
with raspberries,

blackberries, along with
a cream cheese pie crust.

It's actually quite nice.

Pastry's cooked beautifully.

It tastes really good,
the pie is actually clean.

Tonight, somebody's
going home.

And with that, you're definitely not
going home.

- I'm seriously impressed.
- Thank you, chef.

Eric.

Talk to me a little bit
what you have inside.

We have a blackberry
blueberry combo.

On top of that,
we have a graham cracker brown

sugar oatmeal crumble,

some raspberries for a little
taste on the outside as well.

I saw that come out.

That oat crust
that you have on top,

it doesn't look
like it's cooked enough.

Okay.

I think you have
too many berries.

All those berries
cook at different times

and have different
water contents.

You can see the amount
of liquid in there, Eric.

It's making me not want
to go back for another bite.

Yes, Chef.

Mmm-mmm.

Last up, Brittany.

All right.

I think her pie
looks awesome.

It's my favorite flavors.
Strawberry rhubarb.

Describe the pie,
please.

I did a strawberry
and blueberry rhubarb pie

with a cinnamon crust.

Why strawberries and rhubarb?

My grandma used to
make us pie out of them.

So this is definitely like
an homage to my grandmother.

That's not good.

Not good at all.

There's nothing more disappointing
to see something

that looks lovely
and tastes bland.

You built me up, and you just
kicked me in the nuts.

There's nothing more disappointing
to see something

that looks lovely
and tastes bland.

You built me up, and you just
kicked me in the nuts.

Underneath, damp.
I mean, really damp.

- You can see that, right?
- Yeah, yeah.

So you've got
watery strawberries,

undercooked rhubarb
and undercooked base.

It needs way more flavor.

Okay.

It looks semi decent,
but tastes terrible.

That was crazy.

I'm so happy
I'm not down there.

Tell me about it.

I got to say some of those
pies were pretty impressive,

and some,
unfortunately not so good.

And we would
be lying to say

that some of you
are not flirting with elimination.

We have to have
a little pow wow about this.

Give us a moment.

Some great ones out there.

Terry, how good was that?

- I mean... - Seriously,
he made the best.

Are you kidding me?

- Picture perfect.
- Incredible.

Couldn't be more textbook.

I get to enjoy
it for tonight

and then tomorrow
we all go back into the trenches, right?

Goes back to zero.

Dan is good.
Is it a fluke, though?

I don't think he knows
his own potential,

but I don't think that pie
was a fluke at all.

- Yeah.
- So the disasters,

Brandi's pie dough
on the bottom was raw.

I killed it.

Like, killed it.

Eric's had a soupy
mess at the end.

He chose
too many berries,

and that streusel
did not cook out.

I just pulled it
way too early.

Had I left it in there
another ten minutes,

it would have been fine.

Brittany's
was inedible, though.

It wouldn't hold its shape.

The filling
was disastrous.

The pastry
was undercooked.

Ones that fell
tonight really fell.

- Happy? Yeah?
- Yeah.

- Yeah.
- Let's go.

The best pie that completely
wowed all three of us,

this person really
cooks from the heart.

Brilliant job.
Congratulations, Terry.

- Amazing.
- Thank you, Chef.

- Good job, T!
- Good job, Terry!

Big T!

Now, sadly
for the bad news.

The three worst pies
of the night.

The first home cook
that we would like to bring down.

Pastry was soggy,
and frankly showed their inexperience.

Please come down,
Brittany.

The second worst dish,
a bit of a shock for us

but please make
your way forward, Eric.

The third and final
home cook

who completely failed
in execution tonight.

Please come down,
Brandi.

All from different
walks of life,

united by one dream,

to become America's
next MasterChef.

Unfortunately,
you can't all stay

here in the MasterChef
competition.

- Eric.
- Yes, Chef.

Please take
one step forward.

Tonight, your pie
had some big mistakes.

Concept and execution
both let you down.

Eric, I'm sorry to say...

you need to say goodbye...

Yes, Chef.

Oh, no.

...to Brittany and Brandi.

- Go back to your station.
- Oh, my God.

- Whew. -Becoming a firefighter
was like winning

the lottery for me,

and it's
the same thing here.

You got to get through
lots of obstacles

to become the next
MasterChef.

Eric, you got lucky.

Yes, Chef.

I'm ecstatic because I have another
fighting chance to keep going,

and I won't give up
until I win this competition.

You learn
from your mistakes,

and you bounce back
and do it better the next time.

Okay, ladies.

This is not pleasant
for any of us.

One's staying
and one's going home.

Brandi...

you're not going to see the kids in the
classroom for a while

because we
still believe in you.

But you have to
bring you're A-game.

- Yes, Chef.
- That is it.

Go back
to your station, please.

Brittany, this is never easy.
Let me tell you.

The pastry
was incredibly raw.

The flavor was
just not apparent.

Strong effort.
Keep that head up high.

Thanks.

This was such
an amazing experience.

It gave me so much purpose
and so much worth.

I'm young.
I'm 22 years old.

I'm a server from upstate
New York, and being here,

I learned that food
means so much more to me

than just bringing
it to people.

Although it's sad and although
I don't want to leave,

I'm excited to go home
to a future in food.

Next week on MasterChef.

Cooking lobster is something
that you go to culinary school for.

I'll show you
how it's done.

Front row seats for
a Gordon Ramsey master class.

Watching Gordon is like
watching Mozart play the piano.

As the home cooks claw
their way toward victory...

It looks like your lobster
has been in a car crash.

...who will break out
of their shell

and whose MasterChef
dream will go...

Oh, my God!

...up in flames?

Sync & corrections: Ajvngou
www.addic7ed.com