All language subtitles for MasterChef - 05x04 - Top 18 Compete

Last week on MasterChef...

It was all-out culinary war.

Turn it up, you guys!

Come on!

The red team won the battle,

and Stephani became the latest
casualty of the competition.

Tonight...

Keep your fingers back.

It's a mystery box
that bites back

and puts the home cooks
in a pinch.

Then, the elimination test...

It looks like a bomb
has gone off in here.

... has an early front-runner
in a tailspin.

Do you have any extra yeast?

- No.
- Nope.

No, no more yeast.

Good-bye, Courtney.

Who will be leaving
the kitchen next?

What have you done?

Find out right now
on MasterChef.

Let's go.

I'm at the top
of the competition.

If I'm not at the top,
I'm, like, the top two.

I'm not afraid of anything
that could come at me.

Congratulations
for making it this far.

Give yourselves
a round of applause.

Come on.

Unfortunately, Gordon...
little Gordon...

has fallen sick.

The good news is,
he's gonna be fine, okay?

But sadly, he's gonna
be no longer

a part of
this competition.

Damn.

That means
we are now down

to 18 talented
home cooks.

If you're looking
to dominate the field,

now is a good time
to start

with this upcoming
mystery box challenge.

It's time to find out what's
under those mystery boxes.

Please be careful,
because it's live.

Aw, [bleep].

On the count of three,

carefully keep
your fingers back.

One...

I'm guessing,
"Is it a snake?

Is it a snapping turtle?"

I don't want
to get my hand cut off.

Two...

Three.

- Whoa.
- Oh, wow.

That's right, a net
full of live seafood

plucked straight
from the ocean.

In those nets,
you have crab, lobster, clams,

phenomenal scallops,
oysters, spot prawns,

mussels, and a bit
of seaweed.

Now, all of you,
peel back your nets.

Francis.

What's the matter
with you?

Sorry, chef.

Oh, my god.

Everything's real fresh,

Maybe a little too fresh
for my liking.

Sorry.

Excited now?

No.

- Yes, chef.
- Yes.

You'll also have the use
of a limited pantry

of amazing ingredients
to complement

that stunning seafood.

There's nothing
more important for a chef

than to know how to work
with live seafood.

The margin of error
on cooking these ingredients

is very, very small.

Now, you'll each have 60 minutes
to turn those stunning,

incredible fresh ingredients
into an amazing seafood dish.

Win this challenge

and you can come
into the pantry,

where you'll get
a huge advantage.

Is everybody ready?

Yes, chef.

Your 60 minutes starts...

Now.

Whoa, buddy.
They're kicking, man.

The most intimidating
mystery box ever.

Oh, whoa.

When has somebody had
live scallops in their fridge?

When have they had
spot prawns kicking around?

This is something that I think
is so foreign to them.

As chefs, what would
you do with this mystery box?

Um, do you know what?

I'd use all the heads...

The spot prawns,
the shells of the crab,

the shell
of the lobster,

and make a stunning
seafood stew.

For me, I would stick
to one ingredient,

three scallops,
but three different ways:

Bacon-wrapped,
poached,

and I would do seared
and basted in butter.

We're gonna see who can
really rise up a level today.

Francis B.
How you doin', chefs?

You're a server,

so what kind of restaurant
do you work in?

A Southern,
low-country style

with European influences.

So just a little bit
of inspiration there,

but I want to put
a little bit of myself

in there too.

What are you making?

I got some
Middle Eastern spices going,

So smoked paprika...

What's in here?

Crab broth, a stock
that I cooked

with the clams
and mussels in.

You know, this is what we want
to see, in my opinion.

Hopefully it'll
come together.

Good luck.

Christian,
how are you feeling?

I'm feeling
great, chef.

So just think
of all of New Orleans

watching you
absolutely nail this dish.

What are you doing?

I am doing
shrimp and grits.

What's the secret behind
Christian's shrimp and grits?

The sauce... you can't eat shrimp
and grits without a great sauce.

How are you gonna
elevate those grits?

I mean, you got to throw
a little cream in there,

throw a little
cheddar cheese in there,

top it off
with a little bell pepper.

- Right. Good luck.
- Thank you.

Just over 30 minutes left.

I'm making
scallops and shrimp.

I'm gonna put 'em on top
of a mushroom ragu.

I have never worked
with live seafood before,

so hopefully
it turns out all right.

- Hi, Ahran. How are we doing?
- Hi. Good.

Yeah?
What are you going with?

I'm making a spicy
Asian-style seafood stew.

What shellfish did you use?
I see some fish heads.

Oh, I... for this,
I'm gonna use

scallops, crab,
and shrimp.

Now, you're the youngest
competitor that we've ever had.

You're also somebody that
we haven't seen show themselves.

Yes, I definitely am reaching
for the top on this one.

Who is the strongest cook
in the kitchen right now?

The person who's really
proved themselves

to be an amazing cook
is Willie.

Like, from our side,
we see Courtney

as being kind
of the front-runner.

You don't agree with that?

Honestly, it's just a little bit
of favoritism with her.

You're saying
that we're favoring her?

- No, I think...
- That's exactly what you said.

- She hasn't really shown...
- Oh, no, no, no, don't step back.

You said we're favoring her.

- Yes.
- Why would we favor her?

I don't know.

She's a great cook.

45 minutes gone.
15 minutes to go.

It's a mystery box.

We're looking for
the best three dishes.

At this point,
who's really standing out?

For me, I like the sound
of Christian's shrimp and grits.

Beautiful.

And Courtney's stock
and the broth taste delicious.

Again, really?

Courtney's ahead
of the pack again, huh?

With Christian.

You know, for me,
it's Ahran.

I think the complexity
of the flavors

and the use of all the different
shellfish is pretty cool.

Francis B, he has a very,
very profound fish stock.

The technique was perfect.
Flavor was perfect.

Really, really good.

Last two minutes remaining.

Come on.
Finishing touches.

Everything on that plate
needs to have a reason.

Clean those plates.

Ten, nine, eight,

seven, six, five,

four, three,

two, one,

and stop.

Hands in the air.
Well done.

Great job.

After observing and tasting
throughout the challenge,

the judges now take
one final look

to identify
three standout dishes.

The winner of this challenge
will then be in control

of the elimination test.

Right, the first dish
that we'd like

to take
a much closer look at

was done with integrity.

The base was
a phenomenal broth.

I deserve to be
up there in the top three.

My dish is perfect.

And I'm looking around,

and nothing else
looks restaurant-quality.

They took full use
of that bounty

of seafood magic
in that net.

I think that my food
is better than Courtney's.

I want to show that,
you know, I'm a good cook too.

Like, my dish is amazing.
It's beautiful.

It looks elegant,
and I deserve to be here.

Please step forward...

The top 18 home cooks in America

have been tested
with a mystery box

full of live seafood,

and now, after 60 minutes
of cook time...

And stop.

... the judges will name
the top three dishes.

We give you each
a net tonight

of the freshest
seafood available.

It was almost like
a chef's dream.

The first dish
we'd like to take

a much closer look at...

Please step forward...

Francis B, well done.

Let's go.

Having my name called again

as one of the top dishes
is awesome.

I'm feeling really proud,

and I am really proud
of my dish.

So I'm showing
the other competitors they...

they got to watch out.

Thanks, chefs.

Talk me through
the dish.

So I have a spicy
seafood broth

that I cooked down
with the blue crab,

mussels, and clams.

I used chorizo oil
to sear the scallops.

Visually, it looks like
it's come out

of one of the top bistros
in the country.

Talk to me about
the base of the broth.

I tossed a blue crab
in a tandoori spice, turmeric,

and I cooked
the shellfish down in sake.

Okay, here's the thing.

You've nailed the temperature
on the scallops.

The clam's
beautifully done.

And then you've got the sake,
which is Japanese,

with a tandoori spice influence
at the beginning.

Middle East creeping in.

Normally, I'd call this
fusion confusion,

but this is fusion
at its best.

Wow, there's a punch of flavor.
Pretty good job.

- Thank you, chef.
- Thanks.

So this is the most...

Certainly the most restaurant-y
dish that we saw today.

And this ability to season
so aggressively...

Where'd you learn
how to do that?

My dad loves
to use a lot of spices.

He used to live
in Morocco.

My mom lived in Italy, Rome,
for eight years,

so I feel like I grew up
with a lot of good foods.

You hit the nail
on the head.

This is like Morocco
meets Rome in a plate.

You used the crabs smart.

I think that
you're really firing

on all cylinders with this.

Francis is one to watch, guys.
Good job.

Good job, Francis.

Whoo!

Delicious.
Good job, young man.

The next dish that
we would like to examine further...

Really highlighted
the flavors

and the personality
of this person

as a home cook.

Please step forward Ahran.

I'm surprised.

She's the youngest
competitor here,

and I'm interested to see
what she puts on a plate.

I want to know
what I'm up against.

So, Ahran, tell me.
What's the dish?

This is a spicy
seafood stew

with bok choy, shrimp,
clams, scallops, and rice.

I mean,
it looks gorgeous.

- Thank you.
- Like, really beautiful.

The rice in the middle,
the way it's all strewn about,

it just...
it makes sense.

Wow.
It's so aromatic.

The spices that are in there...
just layered and complexity.

- Beautiful.
- Thank you.

You know, it's like
all these different harmonies

going together.

You made, like,
a seafood boy band.

Great.
Good job.

Thank you so much.

So, Ahran, you didn't seem
that intimidated

handling all that seafood.

Watching you...
it was almost like

you were sort of
in your comfort zone.

It's, like, a flavor profile

that I remember
my mom making,

so I tried
to go off of that.

Wow, wow, wow.

You know...
it's delicious.

Thank you.

Underneath that
little sweetie pie look,

you can cook, young lady.

Thank you.

That has the base
of possibly

one of the best dishes
we've ever had.

Great job.
Well done.

Amazing.

Absolutely amazing.

The third dish that we want
to take a closer look at...

All ofts components
seemed perct.

The flavors, the technique,
the finished product

taking me straight

to the great city
of New Orleans.

Oh, my god.

You know who you are.
Step forward, Christian.

Wow.

He really freaking
called me.

Now y'all know
I got a little flavor.

Now you know
I'm one person

that don't need to be
reckoned with.

Describe your dish.

Today I prepared
for you guys

a New Orleans creole
barbecue shrimp with grits,

lemon zest.

I put a little cream
in there,

little cheddar cheese
and bell pepper.

This looks like
a very homey dish, you know?

It has a lot of flavor.
It's very punchy.

It succeeds
in being both rich

but light
at the same time.

Being around my mom

and definitely being
in the city of New Orleans

has taught me so much
on creativity

and just cooking
from within.

This is the type of dishes
I definitely cook

for my fiance
and also my family.

It really tells a story
of where you're from,

and I think that
you put a little bit

of New Orleans in the plate.

- Good job.
- Thank you.

- Christian.
- Yes, chef.

There's something quite magical
watching you work.

You seem to work
twice as fast as anybody else.

You put so much energy
into it.

Grits don't look
that good on a plate.

You've managed
to make them look glossy,

smart.

This is good,
let me tell you.

It may sound plain,
but it tastes delicious.

Shrimp... just the way
you cooked them was brilliant,

but the sauce, for me,
lifts it.

That's the bit
that's a bit like you... fiery.

- Good job. Well done.
- Thank you.

Um, interesting.
Very interesting indeed.

Wow, tonight
three stunning seafood dishes.

Well done, Francis B,
Ahran, Christian.

In a league
of your own.

There can only be
one winner.

I want this so badly.

Winning this will show
the other competitors

that I'm not just
the youngest one here.

I'm one of the best ones here
as well.

That individual
will join us shortly

in the pantry
and receive a big, big advantage

in the next stage
of the competition.

Right now,
it's time for me

to show the world
that, "Christian,

you're meant to be here,"

and having an advantage
will give me the opportunity

to knock out
some of the competition

that I have.

The person who cooked
the best seafood dish

and will get
that huge advantage

in the upcoming
elimination challenge...

The name of the game right now
is to stay on top.

Seeing the other two dishes,
I'm confident,

and I know
I'm gonna win this.

That dish was cooked by...

Congratulations...

Wow, tonight
three stunning seafood dishes.

Well done, Francis B,
Ahran, Christian.

Great job.

There can only be
one winner.

The person who cooked
the best seafood dish

and will get
that huge advantage...

Congratulations...

Ahran.

Well done.

I'm literally in shock.

Like, now I know
that people are definitely

watching out for me,

and they realize that,
you know,

I could be
the wild card here.

Maybe I'm the one
who really has

a ton of tricks
up her sleeve.

Young lady,

you may be the youngest
in the competition

But by means
one of the most feared.

Thank you.
Are you ready
to come to the pantry?

Yes, chef.
Let's go.
Great job.

Well done.

Brilliant.
Absolutely incredible.

- Well done.
- Thank you.

Welcome to
the MasterChef pantry.

The winner
of the mystery box

is now in control
of the elimination test,

where at least one person
will leave the competition.

First of all,
congratulations.

You are the youngest
contestant ever

in this entire competition
to be in the pantry.

Well done.

Thank you so much.

So this pantry
is where

the competition
can be won or lost,

and right now,
you, my friend,

are in the driver's seat.

The theme of tonight's
elimination challenge is

- delicious sweet treats.
- Wow.

First up
is something delicious

that millions of people
start their day with,

perfectly baked
golden brown muffins.

Wow.

You can have so many
different flavors.

You need to get
the crunch on the top

with the soft, baked
deliciousness underneath.

Next up, one of the most
popular sweets eaten in America.

Everyone loves them,

and they go great
with a glass of milk.

Ooh.

Delicious cookies.

Oh, my gosh.

In this jar,
there are a dozen

perfect,
delicious cookies.

Everyone knows
how to make a cookie,

but few know
how to nail them perfectly.

I love cookies.

Finally, I'm about
to show you

one of the country's
most favorite treats.

There are thousands
of stores across America

that sell these.

Perfectly fried
and delicious,

all-American,
beautiful donuts.

Look at them.

They can be glazed,
filled, have different flavors.

The sky's the limit,
as long as they're delicious

and perfectly cooked.

Yes, chef.

So, Ahran, because you won
the mystery box challenge,

you are safe
from elimination

and will not
have to cook tonight.

Thank you so much.

But you will be choosing

which of these three
sweet treats

everyone else
will have to bake.

So, Ahran, who do you
want to take out

of the competition first?

Honestly, I want to take
Courtney out of the competition.

Why?

Maybe because I go
to high school

and I deal with a lot
of fake bitches all the time.

I just... I can sense
something from her,

and I don't like it
very much.

Do you think
you can take her out?

I definitely think
I can take Courtney out.

Interesting.

So, Ahran,
which of these items

are you gonna choose
for everyone out there

to cook?

I'll choose...

Back in the pantry,
Ahran got some huge advantages.

The first advantage is
that Ahran does not have to cook

in this elimination challenge.

and for her second advantage,
Ahran got to choose

what everyone out here
has to cook tonight

to save yourselves
from elimination.

You're gonna love
this one.

Ahran chose...

Donuts!

A dozen beautiful,
delicious donuts.

All right.

Donuts... I'm like,
"Damn it, donuts are tasty.

They're good,"
but it's so technical.

I mean, if you kill that yeast,
you're screwed, you know?

That's the end of the game
right there.

Tonight, we want to see
12 stunning donuts

served in a box,
right, Ahran?

Yes, chef.

Donuts are not easy.

You have to get those toppings
and fillings just right.

They have to be beautiful,
but also perfectly flavored.

Okay, you have 90 minutes
to make us one box

of 12 incredible donuts.

For at least one of you,

this will be
your final challenge

in the MasterChef kitchen.

Is everyone ready?

Yes, sir!

Your 90 minutes start...

Now.

- Where's shortening?
- Over here.

Coconut.

The last time I made donuts?
Never.

Sugar, anybody
seen the sugar?

I start filling my basket
like crazy,

every ingredient
under the sun,

and immediately think,
"12 flavors."

It's go big
or go bigger.

Donuts... never
underestimate that dough.

I mean, it's absolutely
difficult to nail.

You've got to scald
the milk.

There's an enzyme in there

that'll actually destroy
the yeast,

and you need that dough
to almost double in volume.

Once you've combined
those ingredients,

you cannot adjust
after that.

Once the dough is done,
it's done.

So who's gonna be eliminated
is being decided now

as they mix
these ingredients.

First ten minutes.

I'm kind of feeling a little bit
of pressure right now.

I've been in the bottom two
before, and it sucks.

I do not want
to be there again.

Oh, that's good.

Looking good.

[bleep].

Does anybody...
I'm screwed.

Just start over.

I'm remaking my dough

because I forgot
to add eggs to it.

I have to start over,
all over, right now,

and I don't have
any yeast.

Elise, did you grab
any extra yeast?

No, I'm sorry.
I only got the two.

Francis Biondi,
did you grab any extra yeast?

No.

Do you have
any extra yeast?

One packet,
two packets?

I don't see any.

I'm basically shouting
down the line

to anybody
that might have yeast,

and no one
will give me anything.

Did you grab
any extra yeast?

Nope.

Even if I had yeast,

it's highly unlikely
that I'd give it to Courtney.

Do you have
any extra yeast?

No,
no more yeast.

I see Courtney running around
like a fool,

and all I can really think is,
"My plan's working.

good-bye, Courtney."

Do you have
any extra yeast?

Sorry, honey.

I'm [bleep].

Does anybody...
I'm screwed.

Francis Biondi,
did you grab any extra yeast?

No.

Do you have
any extra yeast?

You cannot make donuts
without yeast.

Right now,
I'm screwed.

Did you grab
any extra yeast?

Nope.

I might as well
just turn around

and walk out the door.

Do you have
any extra yeast?

No, no more yeast.

Okay.
Francis.

- What? - You have
the whole kitchen in here.

Do you have
any extra yeast?

I love you. Thank you!

Honestly, Francis?
What the hell?

You just messed with my plan
right now.

No kissing
Scottish Francis!

I'm so grateful.
You better rise.

35 minutes gone.
55 minutes to go.

It's not going too well.

These donuts did not rise
like I thought they would.

God, I hope
these work.

I look around,
and everyone's has risen.

Mine are flat.

They look like
little flat tires.

First thing I think... I was like,
"Let's roll these into a ball."

At least it'll fry.

everybody must have
their donuts rising.

Should now start
cooking your donuts

and finish them off
with stunning flavors.

That's what
we're looking for.

Kira, how are
you feeling?

- Terrible.
- Teible, why?

I forgot to melt
my shortening in with my milk.

Seriously?
That's the basics.

The issue now...
it may be too dry,

so then maybe
adapt your filling.

- Yeah. - We're looking
for a master chef, yeah?

- I know. - Not someone
who flakes under pressure.

- I know.
- Good luck.

Okay, thank you.

Francis?
What's going on?

I have 12 flavors.
I have pina colada.

I have three chocolate.

I have a stout
with prosciutto and maple syrup.

You know we're only going
to taste one donut, right?

- Yes, chef.
- Are we gonna see 12 perfect donuts?

- Yes, chef.
- Hope so.

All right, Francis B.

It looks like a [bleep] bomb
has gone off in here.

- Where are the donuts?
- They're right here, chef.

I'm trying to make them look
as pretty as possible.

Donuts? They look
like meatballs.

They're my take
on the donut hole, I guess.

What's all this here?

That's the extra dough
from what I cut.

But what have you done?

How do we come back
from this?

I know I have
the flavors, chef.

- Don't give up, okay?
- I won't.

Focus.
Let's go.

Just get these filled.

Hoping my chocolate
will reconstitute back,

but it's always a chance
of going home,

so all or nothing,
right?

Right, Leslie,
how are you doing?

Unbelievably well.

Why are you so confident
about these?

Because they look good.
They look really nice.

How are you gonna decorate
these last two?

Same like this...
little macadamia crust

going down on there.

Where did you come up
with these ideas?

I think I may have
done this in another life.

You are definitely
a [bleep] donut.

Ten minutes to go.
Good luck.

I am a donut.
Love it.

So we asked
for a box, 12 donuts.

I'm seriously worried
about Scottish Francis.

I mean, why would Francis
be making 12 different flavors?

He's thinking about
the aesthetics first

as opposed to nailing
a stunning donut.

Did Kira forget
an ingredient?

She added
shortening later.

So she didn't mix it
properly.

Boo-ah.

Leslie has been
the big shocker tonight.

They look like they just come
out of the best donut store...

No.

I promise you.
I kid you not.

Francis B,
on the other hand,

is in disarray.

You got these donut balls
and half the size of the box.

I mean, they'll be
rolling around crazy.

His are gonna look
shocking.

88 minutes gone.
Last two minutes.

12 stunning donuts
to keep you

in the competition.

What flavor are you on,
Francis L?

A new one.

A new one.

Tidy up
your boxes.

Ten, nine, eight,

seven, six, five,

four, three,

two, one,

and stop.

Hands in the air.
Well done.

- Good job.
- Good job.

Well done.

Amazing.
Okay, listen carefully.

Ahran, you now have
one more huge advantage.

You get to come down
off the balcony

and take a walk
through the kitchen.

You will then select
a box of donuts

and take that home cook
up to the balcony,

safe in tonight's
dreaded elimination.

Wow.

Oh.

So, Ahran,
please come down

and look
at those donuts.

So if Ahran doesn't save me,
I'm going home.

That's what's happening,

so I'm just praying
she saves me.

I need to be really strategic
and really think out

who I'm gonna save.

I know that I can either
save someone

that I genuinely like
as a person

and I want
to keep around,

or I can save someone
that I think

might be going home

and I want to save them
because I think

I can beat them
in the end.

I'm just thinking in my head,
"Man, don't save Francis B."

He is serious competition.

Let him go down.

My heart's racing.

I'm just hoping that Ahran
feels really bad for me

and saves me
so I can live one more day.

Wow, this is fascinating.

Chef, the person
I'm gonna save today is...

Francis B.

Francis B.

You have dodged
the biggest bullet

in this competition
so far.

Ahran, take the box
and Francis B

up to the balcony,
please.

I want this competition
to really be amongst

the best home cooks
so when I win MasterChef,

I know that I did it
through beating

the strongest chefs
rather than the weakest ones.

Francis B, how are
you feeling right now?

I am very relieved,
and I know owe Ahran big time.

Okay, first up,
Courtney, let's go.

If you forget the most important
ingredient for donuts,

then you're kind of stupid,
and you should go home.

I want to get that girl
out of here.

First of all,
no heels.

I had to do
a lot of running today.

Right,
let's have a look.

Wow.

So what have you
got in there?

A raspberry
frosted donut

and a chai glaze
on the other.

The dough... aerated.
Nice and crispy outside.

They're salty.
That's seriously salty.

Please tell me you didn't
put salt in place of sugar.

That is a mistake.

I did not purposely put
more salt in there.

I can tell you
it tastes weird.

- Yes. It's like
you've lost your heels.

You lost your mojo.
You've peaked.

You won the last
dessert challenge.

Is that you now
on the descent?

No, I did hit
a large bump.

I picked everything up
and kept going and...

It sounds like
you're sliding down

the aerial faster
than you got up there.

- What a shame.
- I'm sorry, chef.

The actual donut,
the dough itself,

I think
is a little firm.

It's not that light,
fluffy kind of donut.

The technique is just not
what it needs to be.

What's this topping?

A raspberry
and blood orange icing.

How'd you let
the salt slip?

It had to have happened
when I was just rushing

to get the second batch
of dough.

It's hard for me
to love these donuts.

It's hard for me
to even like them.

I'm sorry, chef.

Clearly her little miss perfect
streak has been broken,

Because her donuts
taste like [bleep].

They're salty.

It's not that light,
fluffy kind of donut.

It's hard for me
to love these donuts.

It's hard for me
to even like them.

Next up, Leslie.

What is in that box?

Malibu sunshine.

Malibu sunshine.
Here we go again.

Wow.
OMG.

That's what I call
a box of donuts.

Visually, it looks stunning,
let me tell you,

But what do they
taste like?

The donuts themselves,
they're just plain

with orange liqueur
and orange sugar on top,

and these have blueberry
with pistachio, coconut.

Raspberry with macadamia nut
and coconut.

Wow, they're
perfectly shaped.

Crisp on top.

They're like a vintage,
delicious donut.

I mean...

How'd you make a donut
that delicious

without even having
a filling in there?

The topping
is zesty, vibrant.

I guess I'm good
at winging it.

I don't know.

Right now,
everybody standing behind you

has got something
to learn

about how you can perfect
a bloody donut.

- Great job.
- Thank you very much.

Amazing.
Wow, well done.

- Thank you.
- Good job, Leslie.

I'm finally at the top
of my game over donuts.

Who would've thunk?

I mean, just, like,
"Really, donuts?"

I have to pinch myself.

The next box
of donuts, Kira.

Okay, Kira.
Ready?

Yeah, open 'em.

Boom.
Not too bad at all.

I have four raspberry
jelly donuts

with dark chocolate,

Banana with milk chocolate
and maple ganache,

and then plain glazed
with lemon zest.

Very aesthetically
pleasing and consistent.

I'm gonna try the filled
jelly donut.

Okay.

Oh, I guess there's not too much
filling in that donut.

- Where's the filling?
- I don't know.

Did you put filling
in there or not?

Yeah, I squeezed it in.
I don't know where it went.

I'm sorry.

- Hmm.
- You don't like it.

These are not filled at all.

These are more like
kaiser rolls than donuts.

Uh-oh.

All right,
the next home cook, Victoria.

All right,
moment of truth.

They're pretty uniform
in shape.

That looks like a donut
that you'd be able to go down

and grab from pretty much
any donut shop.

- Thank you.
- It's light.

This is, to me,
one of the best that I've had

in its simplicity.

- Thank you very much.
- Good job.

Thank you.

Next up, Christine, please.
Let's go.

Visually uneven.

We've got slanted ones,
some perfect looking ones,

and some ones that look like
you've sat on them.

What's inside?

Chocolate, hazelnut,
mascarpone cream.

The flavor's there.
The dough's great.

Those finish touches
I expect now

to be a little bit more
of a higher standard.

- Thank you.
- Thank you.

Next up, Daniel.

So I'm looking
at 12 incredible donuts.

Let's hope so.

Where'd you go
to school?

I went to art school.

- You got...
- That's 16.

16 donuts.
That is 16, yeah.

All right, I'm gonna
pick one.

You, sir, are a beast
with the sugar and yeast.

That's very good.

- Thank you very much.
- Great donut. Well, well done.

Thank you, chef.

Next up, Scottish Francis.
Let's go.

What's inside the box?

12 donuts,
12 flavors, chef.

Wow, look at the colors
in there.

I haven't even
tasted them yet.

I'm tripping out.

Which one should I eat?

I would say the prosciutto
with guinness and maple syrup.

It's bloody amazing.

It almost looks like
a bagel with those toppings.

Why prosciutto
on a donut?

I think the salt
was a great contrast

to the stout
and the maple syrup.

- It's delicious.
- Yes!

It's seriously good.
It's crispy.

It's sweet.
Prosciutto, salty.

I just want to eat more
and more of it.

Very unique,
just like you.

- Long live Scotland.
That's what I say. - Absolutely.

Great job.

Thank you, chef.

Yeah, Francis!

It's great to finally be
recognized, you know,

especially coming
from someone I idolize.

I just wish he'd shoved
another bite

of every one
in his mouth.

The next donuts
we'd like to taste...

Please step forward, Cutter.

All right, Cutter.
Let's take a look.

What are they?

I made a chocolate
peanut butter donut

and a white chocolate
and strawberry donut.

They're small
and uneven,

and your chocolate glazing
is broke.

What's the filling?

Dark chocolate
and peanut butter.

Dark chocolate
and peanut butter.

All right, let's see.

Oh, no filling.
What happened?

I don't know, I thought
I had it all the way in there.

I squeezed the bag.
is that, like...

Was that part of your
imagination, the filling,

or did it actually happen?

No filling again.

I mean, wow.
I have no excuses.

You certainly don't.

I mean, especially for the fact
that you come here

and you tell you're gonna
give me a filled donut.

I don't even know
what this is.

What's the filling?

Dark chocolate
and peanut butter.

Dark chocolate
and peanut butter.

All right, let's see.
Oh, no filling.

Was that part of your
imagination, the filling,

or did it
actually happen?

- No filling again.
- I mean, I have no excuses.

- You certainly don't.
- Yeah.

Right on.

So bunch
of technical errors.

On the flavor, they're not...
you know, they're not terrible.

They're not
the worst donut...

Yeah, I thought my peanut butter
was pretty awesome.

- It sucks.
- Yeah, it does suck.

Desserts, man.

- I might be worried.
- I hear you. I am.

Okay.

Tonight there were
some delicious donuts

made by some very talented
home cooks.

Unfortunately there were
some disasters

that we never expected.

Right now, we need
a moment to discuss

who's leaving shortly.

Well done, Leslie.
Congratulations.

I would've liked
to have tasted yours.

you have all the flavors
I wish I could have.

How good were Leslie's?

Leslie's was incredible.
Amazing.

You're in
a whole nother league.

Scottish Francis
I thought was imaginative.

I loved that he was able
to pull 'em off.

The saltiness
of Courtney's was terrible.

Kira, the dough
was way too thick.

Yeah, it was very,
very thick.

No piping.

Cutter had no filling
in his either.

- Okay.
- Oh, here we go.

All right, everyone,

there were two
standout boxes of donuts.

The first home cook that
we would like to congratulate

took a big risk tonight,
12 donuts,

12 different flavors.

Well done, Francis.

Anyone who's
playing it safe today,

they should've gone home.

That should be the rule.

Anyone playing it safe,
go home.

The other box of donuts,

which will be tonight's
winning box,

Was 100% sunshine
in a box.

Silver fox, Leslie.

Good job, Leslie.

Thank you.

Congratulations, you are both
safe from elimination,

and you will both be
team captains

in the next challenge.

Nice.

And now for the bad news.

There are three
home cooks we'd like

to bring down
to the front,

and one of those home cooks
will be going home.

The first home cook
brought us donuts

that looked much, much better
than they tasted.

Please come down here, Kira.

The next home cook
that failed tonight,

they've been
down here before.

Cutter.

The third terrible
box of donuts...

underwhelming by a mile.

Clumsily put together,
bit of a surprise.

Courtney.

Kira, Cutter, and Courtney,

three disappointing
boxes of donuts.

One of you will be
leaving MasterChef.

Cutter, please
step forward.

You have wowed us
inside this kitchen,

but tonight, you let
yourself down big time.

Yes, chef.

Cutter,

please take your apron...

and yourself
back to the bench

and get a grip.

Yes, chef.

In any competition,
you don't ever

want to be
in the bottom three.

I've got to slow down
and just be more focused

for next time,
because I'm here to win

and I'm here
to take everybody down.

Kira, we're struggling
to see the passion.

Tonight's donuts may
have looked visually appealing,

but honestly, there's
nothing more frustrating

than biting inside

and just feeling
ten times more let down.

I have passion.

You haven't seen me
do anything miraculous yet,

but I have it.

I can show you.

Courtney, you shocked us
on many occasions,

delivered magic at times

over the last couple of weeks,

but then tonight's performance...
not just lacklust,

but one of the most
stupid combinations.

with that level of salt
in the dough,

it just killed our palates.

My whole future
is at stake right now.

This is about making
a better life for myself,

and I know I can do
better than this.

I just need
a second chance.

The person leaving
MasterChef tonight...

is...

Kira.

Say good night
to Courtney.

Please put your apron
on your bench.

Your time is done.

- I'm sorry.
- Okay.

- Thanks, guys.
- Thank you.

It was great.
Thank you very much.

I feel really sad,

because I thought
there was so much more

I could bring
to the table,

and I'm gonna miss it.

but I'm very proud
of myself.

Bye, everybody.

No matter what,
I'm still gonna be on top

of what I want to do.

You know, I hope that people
don't see the last of me.

I hope it's only
my beginning.

Next week,

love is in the air
for a MasterChef wedding.

Guess who'll be cooking
all the food.

It's you.

But it isn't long
before the home cooks...

I need everybody here
right now!

... are filing for divorce.

I don't know how else
to put "sorry."

You're not sorry at all!

I'm not gonna stand here
and be abused.

And the pressure test
sends another hopeful packing.

How the hell
are we supposed to pull this off?

Sync & corrections: Ajvngou
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