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[Megan] Twelve incredible chefs are about
to compete in the ultimate showdown.
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By facing off against some
of the most iconic snacks ever created.
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{\an8}First, they'll have to crack the code and
reconstruct one of these beloved classics.
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{\an8}And then create their own new snack
inspired by that beloved classic.
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It's a competition where skill and science
must be perfectly aligned to succeed.
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Come and see how good this looks.
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Only one will prevail,
claiming a $50,000 grand prize.
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-So good.
-This feels like a million-dollar idea.
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[Megan] This is Snack VS. Chef.
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[upbeat music playing]
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Welcome, everybody.
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-[contestants] Hi!
-[Hari] Hello.
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{\an8}I'm Hari Kondabolu.
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{\an8}And I'm Megan Stalter.
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We're your hosts.
Two snack-food-loving comedians
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-who can't wait to chow down.
-[laughter]
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Please welcome Ali Bouzari
and Helen Park, aka the judges.
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[applause]
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[Bouzari] Hey, guys.
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{\an8}I'm a chef, and I have a PhD
in food biochemistry.
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So I'm gonna be looking for the ability
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to blend science
with a bit of chef-y intuition.
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{\an8}I'm a chef with a research
and development background.
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I bring food concepts and ideas to life
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from prototype to huge scale
mass production.
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You've been brought here to tackle
the toughest challenge of your careers.
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Snacks.
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[Christian] Snacks are simply complex.
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{\an8}It takes a lot of nerd rage delicacy
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to put a lot of fun and functionality
into that little bite.
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[Sandy] Snacks are
what brings people together.
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And while we're competing over snacks,
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{\an8}we're competing
over something that's loved
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{\an8}as a way to bring people together,
and I think that's awesome.
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Today, you'll be competing in two rounds.
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The first round, you'll be showing off
your skills by recreating
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some of the most beloved, iconic,
ridiculously complicated snacks
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known to humankind.
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Then you'll create
your own signature snack
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with element of the original.
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Whoever impresses our judges
the most in both rounds
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gets a guaranteed slot in our finals.
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-And a grand prize of $50,000.
-[Megan giggles]
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[all cheering and applauding]
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{\an8}As a food editor,
I do research and development.
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When it comes to snacks,
I know what people reach for.
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So I know I can win this competition
because I know snacks.
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We turn now
to our magical vending machine,
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who will select the snack
and the three contestants competing.
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Let's see what the contestants
will be cooking up.
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[drumroll]
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[contestant] Boy, let's do it.
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[upbeat music playing]
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-[Lauryn] Flamin' Hot.
-Flamin' Hot Cheetos.
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[all cheering]
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[Francis] The Cheeto drops, and
I'm thinking, "Please do not choose me."
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It's very difficult to get that crunch.
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-[crunch]
-Mm.
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{\an8}And the powder is not
just this spicy cheese powder.
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{\an8}It's got, like, 20 elements to it.
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Oh. My tongue is on fire,
but, like, in a really fun way.
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[laughing]
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[Bouzari] Flamin' Hot Cheetos.
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You're gonna have to pack
a ton of umami and sourness
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so that the second I bite down,
it's an explosion of aroma.
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The other important thing is gonna be
getting those corn puffs right.
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I want to see you guys
conjure up consistent textures
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from inconsistent little squiggly bits
without them overcooking.
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My mouth is on fire, yes.
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[laughing]
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-Think you're up for the challenge?
-[all cheering]
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So, who's gonna be competing?
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Vending machine, do your thing.
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I'm not gonna lie.
I'm like, "Please don't be me."
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-My heart is racing.
-I know.
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[cheering]
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It's Francis!
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[cheering]
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Me.
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[laughs nervously]
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Being picked for Flamin' Hot Cheetos
is not the best option,
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but I'm here to prove myself.
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I want to show all of you
that my snacks are king.
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[Megan] The second chef competing is...
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Ali!
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[cheering]
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{\an8}I absolutely love Flamin' Hot Cheetos.
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{\an8}They're spicy, tangy, a bit sour.
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And I'm ready to roll.
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[Megan] And last but not least.
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It's Sandy.
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[cheering]
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[Sandy] Flamin' Hot Cheetos.
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It's like this very specific
crunchy little devil
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-that no one actually knows how to make.
-[crunch]
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Except Cheetos.
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All right, chefs. This game can be yours
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if you can identify
the correct ingredients needed
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and have the chemical smarts
to cook them properly.
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You will have one hour for this challenge.
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You'll be doing it from right here.
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[all cheering]
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[Francis]
The vending machine slides back and...
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[imitates heavenly choir]
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It's a kitchen.
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{\an8}All right, snackers.
You have one hour starting now.
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{\an8}-Grab your stations!
-[horn honking]
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{\an8}[contestants cheering]
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[Sandy] The kitchen is huge.
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[Ali] There are beakers, pH meters,
color and flavor, KitchenAid equipment.
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I'm so ready for the challenge.
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Hello, hello, hello.
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Mm.
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Mm. Whoo.
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[Megan] The Flamin' Hot Cheeto challenge
is a two-parter.
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First, our chefs will have to figure out
how to make a Cheeto body
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by bringing together a corn-based dough
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that has enough water to expand
in the fryer to give a pleasing crunch
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that's not too dense, but not so airy
that it gets poofy like a cheese ball.
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None of them are the same shape.
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They are complex.
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The more you eat them,
the more the spice kind of builds.
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They are crispy.
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So, this is gonna be interesting.
[chuckles]
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[Megan] The second part of the challenge
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is to create the signature
Flamin' Hot Cheeto powder.
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It should be complex.
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Cheesy, sour, spicy.
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It'll also have to mimic the way
Cheetos famously stick to your fingers.
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Otherwise known as the Cheetle effect.
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[Francis] It's not as easy as it looks.
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No going outside the box,
creating a new flavor.
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You have to recreate perfectly,
and you have an hour to do it.
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But we're the best of the best,
so we got this.
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We are snack gods.
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[contestants shouting and cheering]
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Mm-hmm.
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So, judges, what's so hard
about this challenge?
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[Helen] I think there's
two main groups, right?
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Did they get the texture and the flavor?
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[Bouzari] Job one is gonna be
picking your corn source.
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There's so many forms of corn.
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So whatever the choice, they need
to be sure to balance the water content.
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If their batter is too wet, they'll run
into major issues when they start frying.
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You need to have a plan
for what the corn is gonna do for you.
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Not what you can do for the corn.
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If you don't have the dough,
you have nowhere to go.
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[chuckles]
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[upbeat music playing]
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All right, the first thing
you have to do is get your polenta.
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You normally have to cook it,
but it's cooked.
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{\an8}I'm using polenta
as my base for the Cheeto.
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{\an8}You wanna stick in that corn realm,
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{\an8}and you wanna get that
fluffy fried texture afterwards.
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So, I'm bringing polenta
and everything together
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with egg whites, garlic powder,
a bit of cayenne in here.
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I really want to create this tacky,
sticky pipeable dough, basically.
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A dough, a batter.
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[laughs]
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{\an8}I was born in London.
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{\an8}My mom is Welsh
and my whole family's Scottish.
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So I feel I encompass
the whole of Britain.
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[whirring]
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Since becoming a baker, I had some
amazing things to happen to me.
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Zagat called me the Banksy of bakers,
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aka the Donut King,
aka the Shortbread Saucer.
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And now I'm ready to be the Snack Emperor!
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I think I forgot something.
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All those buggers in the bodega,
they have to watch out.
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Scottish Francis here.
I'm gonna win this challenge.
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All right, we're nearly there.
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I'm excited.
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I'm actually cooking my polenta
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because it will enhance
the corn flavor of that Cheeto.
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It's such a nostalgic snack. It's hot.
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I love spicy food, so I'm excited to be
trying this out and developing flavors.
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I'm a food scientist, so I'm excited
to be doing something along these lines.
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I am the owner of Umami Food Consulting.
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I develop products for Chipotle,
McDonald's, Dunkin' Donuts.
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I'm bringing my food science background
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and flavor development
to this competition.
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My goal is to get to the finals
by not talking too much.
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I'm making sure
to stay close with my secrets.
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Come on. Develop those flavors.
Not going to cheat.
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{\an8}I'm making the Cheetos batter.
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Just some cornmeal,
water, which is polenta.
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So it's gonna be really simple.
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Ah, there it is.
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I finally get that dough-like consistency.
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I do like Flamin' Hot Cheetos,
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but I think you can over-eat them
because you just want to keep eating them.
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It's kind of like that
Szechuan thing where it's spicy,
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but it still numbs your mouth
so you can't really tell,
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which I think is fascinating.
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I've been cooking for 12 years now.
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I didn't go to culinary school,
so I was self-taught.
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I started cooking about four or five weeks
before I opened up my first restaurant.
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It kind of got really successful
real quick, much to my disbelief.
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Funny thing is
I actually have no sense of smell.
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That has always caused me
to have very bold flavor combinations.
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I tend to make everything intense.
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So, I should be good because
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I'll have to go make
Flamin' Hot Cheetos now.
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[laughs]
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{\an8}Hello, Ms. Fun.
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{\an8}-Hey, how are you?
-What are you Robot Coupe-ing?
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I cooked my own polenta.
I didn't use any packaged product.
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Amazing, and you're pureeing it
just to get the texture smooth.
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Yeah, I wanna make sure
it's smooth and tacky texture.
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So when I fry it, it will combine.
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The shape will form.
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I wanna make sure
you all get the essence of corn.
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Um, I'm a scientist,
so go with what I know.
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Oh.
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I accidentally put that egg in there.
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-Do you need to pull it out?
-Yes.
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Being under pressure is a bit tough,
but I'm trying to maintain my composure.
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It seems you have a plan.
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-I do. Thank you.
-[Megan] You're doing amazing.
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[Ali chuckles]
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I dropped the doggone yolk
in the doggone batter.
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It has to be the egg white.
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It'll be fluffy and crispy
and have that nice crunch.
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This is crazy.
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[upbeat music playing]
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So, one of the things people love about
Cheetos is that weird residue, right?
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The Cheetle.
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-The Cheetle.
-The Cheetle dust.
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That's what differentiates it
from other generic puff snacks.
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As a kid, my whole goal was
to see how much buildup I could get.
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-Absolutely.
-How much I could raise the tension.
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I mean, it's basically
yummy finger plaque.
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-I mean it's...
-Plaque.
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The Cheetle. All right.
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I think a bit of red beet,
just for a little color.
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Look at the color of those.
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Oh my God, right?
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First of all, choosing the larger spices
that need to be ground down first.
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00:10:51,484 --> 00:10:54,862
For the heat in my Cheetle dust,
I'm gonna go with cayenne pepper.
240
00:10:54,945 --> 00:10:58,741
There are lots of other flavors I need
to add, but that is definitely the fire.
241
00:10:58,824 --> 00:11:01,911
It's playing all over your tongue.
You got umami, sweet, sour.
242
00:11:01,994 --> 00:11:03,329
There's everything going on.
243
00:11:03,412 --> 00:11:06,624
I keep reminding myself,
do not look at the other contestants.
244
00:11:06,707 --> 00:11:08,292
They look like serious competitors.
245
00:11:08,376 --> 00:11:12,254
Ali, cool as a cucumber.
I'm kinda worried about her at this point.
246
00:11:12,338 --> 00:11:16,133
Now, Sandy, though, he looks
a little all over the place already.
247
00:11:16,217 --> 00:11:19,470
He looks panicked and nervous,
but those you have to look out for.
248
00:11:19,553 --> 00:11:20,596
The wild ones.
249
00:11:23,891 --> 00:11:25,768
[Ali] So I began building my flavors.
250
00:11:25,851 --> 00:11:28,521
It has some cheesy notes,
some spicy notes.
251
00:11:28,604 --> 00:11:32,233
It's got a bit of kick to it because
of the chili powders I like to use.
252
00:11:32,316 --> 00:11:34,568
I'm just developing flavors as I go.
253
00:11:36,028 --> 00:11:39,532
I'll add a bit of ghost pepper
because I want a bit more heat to it.
254
00:11:39,615 --> 00:11:42,576
But not too much.
I'm just gonna add a tiny pinch,
255
00:11:42,660 --> 00:11:44,286
just so they can feel the heat.
256
00:11:45,955 --> 00:11:48,249
Checking her spice.
Oh, lookit. You can see it.
257
00:11:48,332 --> 00:11:49,583
-It looks good.
-[Lauryn] Yeah.
258
00:11:52,837 --> 00:11:53,671
I like it.
259
00:11:54,171 --> 00:11:56,132
I like it. [giggles]
260
00:11:56,841 --> 00:11:58,968
Wow. She loves it. She's dancing.
261
00:11:59,051 --> 00:12:00,219
Let's do it.
262
00:12:00,803 --> 00:12:02,388
{\an8}Thirty minutes left!
263
00:12:02,471 --> 00:12:04,265
{\an8}You're halfway through your time.
264
00:12:04,348 --> 00:12:05,307
Woo-hoo!
265
00:12:05,391 --> 00:12:06,517
Where we at? 30 minutes?
266
00:12:06,600 --> 00:12:07,560
Thirty minutes.
267
00:12:07,643 --> 00:12:09,854
I'm starting to get
a little antsy for them too.
268
00:12:11,147 --> 00:12:14,817
I, um, have a good idea
of what gives Cheetos its spiciness.
269
00:12:14,900 --> 00:12:16,193
[in Spanish] Spoon.
270
00:12:16,277 --> 00:12:20,281
I'm gonna put everything I can
in the world in there to get it spicy.
271
00:12:24,118 --> 00:12:25,327
-Hi.
-Oh, hey.
272
00:12:25,411 --> 00:12:27,288
Hey, hello, hey. How's it going so far?
273
00:12:27,371 --> 00:12:30,416
It's good. I'm making the powder.
274
00:12:30,499 --> 00:12:31,917
How do you get the color right?
275
00:12:33,210 --> 00:12:35,838
-Red? You put red in there?
-Yep, Red 40.
276
00:12:35,921 --> 00:12:36,881
What is Red 40?
277
00:12:36,964 --> 00:12:40,926
-I have no idea. It's very bad, though.
-[laughing]
278
00:12:41,010 --> 00:12:43,846
The point of this is recreation,
so that's what I'll do.
279
00:12:43,929 --> 00:12:47,141
I incorporated a little bit
of capsaicin extract.
280
00:12:47,224 --> 00:12:50,811
It's supposed to be super spicy,
but numb your mouth at the same time.
281
00:12:50,895 --> 00:12:51,854
Oh.
282
00:12:51,937 --> 00:12:54,398
[Sandy] That's why you keep eating
Flamin' Hot Cheetos.
283
00:12:55,232 --> 00:12:56,859
-No!
-Bro, don't do it!
284
00:12:56,942 --> 00:12:59,612
-Don't use the hot Scoville stuff.
-[contestant] That's too hot.
285
00:13:02,198 --> 00:13:03,616
Oh, he tried it.
286
00:13:05,910 --> 00:13:07,328
[exhaling]
287
00:13:07,411 --> 00:13:09,497
[contestants] Oh, no!
288
00:13:09,580 --> 00:13:10,414
It's too hot!
289
00:13:10,498 --> 00:13:11,999
-[man 1] On fire.
-[man 2] Is he okay?
290
00:13:13,876 --> 00:13:15,169
Medic!
291
00:13:15,252 --> 00:13:16,253
[gasps]
292
00:13:16,337 --> 00:13:17,922
Yeah, it's spicy.
293
00:13:18,005 --> 00:13:21,801
Then at the end, it cools off
and it gets that numbing sensation.
294
00:13:21,884 --> 00:13:23,344
I'm completely fine with that.
295
00:13:23,427 --> 00:13:24,261
Ah!
296
00:13:28,098 --> 00:13:29,517
I need to get to frying.
297
00:13:29,600 --> 00:13:32,102
{\an8}All right, to the piping bags.
298
00:13:32,186 --> 00:13:35,606
[upbeat music playing]
299
00:13:35,689 --> 00:13:39,360
Piping them, then I'm gonna
kind of just drop them in there.
300
00:13:39,443 --> 00:13:43,239
In a factory, these are being produced
with heavy-duty equipment.
301
00:13:43,322 --> 00:13:45,783
So you gotta get crafty to try to mimic
302
00:13:45,866 --> 00:13:49,662
what thousands of pounds of pressure
are gonna be doing on a processing line.
303
00:13:52,706 --> 00:13:56,335
I'd be playing with different ways of
extruding or squirting things into a fryer
304
00:13:56,418 --> 00:13:58,337
to get the little
squiggly crunchy Cheetos.
305
00:14:00,297 --> 00:14:01,131
All right.
306
00:14:02,007 --> 00:14:03,843
-[sizzling]
-[Francis hums]
307
00:14:03,926 --> 00:14:05,511
The frying begins.
308
00:14:05,594 --> 00:14:07,012
Kids, don't try this at home.
309
00:14:09,223 --> 00:14:11,350
{\an8}Guys, 15 more minutes!
310
00:14:11,433 --> 00:14:13,269
{\an8}Let's go. Don't stop.
311
00:14:13,352 --> 00:14:14,687
No time to stop.
312
00:14:18,399 --> 00:14:20,901
[Sandy] You only have
one shot to get this right.
313
00:14:20,985 --> 00:14:24,196
Because having something
that looks like the recreation
314
00:14:24,280 --> 00:14:27,908
means you have a good shot at winning,
or at least not coming in last.
315
00:14:28,492 --> 00:14:31,495
Stay there. I see you.
316
00:14:31,579 --> 00:14:34,415
Oh, well, my Cheetos
are looking more like puffs.
317
00:14:34,498 --> 00:14:35,374
[laughs]
318
00:14:35,457 --> 00:14:36,625
But I'm fine with it.
319
00:14:36,709 --> 00:14:37,626
[popping]
320
00:14:37,710 --> 00:14:38,544
Oh, no!
321
00:14:39,253 --> 00:14:40,087
-No!
-No!
322
00:14:40,170 --> 00:14:41,422
He's gonna drop the heat!
323
00:14:41,505 --> 00:14:43,215
All my Cheetos are exploding.
324
00:14:43,299 --> 00:14:44,466
-Yep.
-Oh my God.
325
00:14:44,550 --> 00:14:45,843
No! [chuckles]
326
00:14:45,926 --> 00:14:48,262
-[contestant] Oh my God.
-Evaporative cooling.
327
00:14:48,345 --> 00:14:49,179
Oh, oh!
328
00:14:49,263 --> 00:14:51,765
[Sandy] All of a sudden,
I hear popping and I look up.
329
00:14:51,849 --> 00:14:52,725
[laughs]
330
00:14:52,808 --> 00:14:56,395
There's oil flying everywhere, I'm like,
"That's not gonna happen to me."
331
00:14:56,478 --> 00:14:57,771
-[loud pop]
-Oh!
332
00:14:57,855 --> 00:14:58,772
Oh my God.
333
00:14:59,440 --> 00:15:01,692
[Ali] Be careful with that.
You might wanna cut it down.
334
00:15:02,318 --> 00:15:03,652
[all screaming]
335
00:15:03,736 --> 00:15:04,570
[Ali] Oh, wait.
336
00:15:04,653 --> 00:15:07,781
-That could start an oil fire.
-[Sandy] I know. I got it.
337
00:15:07,865 --> 00:15:10,451
-[contestant] Put a splatter guard on it.
-[clamoring]
338
00:15:10,534 --> 00:15:11,744
Ali got hit!
339
00:15:11,827 --> 00:15:14,163
-No, I'm not worried about it.
-[Ali] Let's finish strong.
340
00:15:14,246 --> 00:15:15,289
-Careful.
-I'm annoyed...
341
00:15:15,372 --> 00:15:16,957
What is going on in this kitchen?
342
00:15:17,541 --> 00:15:19,209
Messing up my damn clothes.
343
00:15:19,293 --> 00:15:21,170
Why were they exploding?
It was too hot?
344
00:15:21,253 --> 00:15:23,213
If you have too much
moisture in your dough,
345
00:15:23,297 --> 00:15:25,549
it will explode more violently
than you want.
346
00:15:25,633 --> 00:15:27,885
-[pop]
-[clamoring]
347
00:15:27,968 --> 00:15:28,802
[Sandy] Really?
348
00:15:28,886 --> 00:15:30,846
{\an8}Guys, five minutes left!
349
00:15:30,930 --> 00:15:32,056
[sighs]
350
00:15:32,139 --> 00:15:35,351
[Francis] All right, take two.
This time we got the lid on.
351
00:15:35,434 --> 00:15:36,977
They just need to cook a little longer.
352
00:15:37,061 --> 00:15:38,771
-[pop]
-Whoop. Here we go. See?
353
00:15:38,854 --> 00:15:41,732
I think it's part of the trick, you know?
[giggles]
354
00:15:41,815 --> 00:15:46,236
I'm going to let the explosions happen
and just pray to the snack gods
355
00:15:46,320 --> 00:15:48,405
they come out looking like Cheetos.
356
00:15:49,490 --> 00:15:50,324
Ooh!
357
00:15:54,370 --> 00:15:56,622
[Sandy] Just doing
the second batch right now.
358
00:15:56,705 --> 00:15:59,041
They puffed out
more than I would've liked.
359
00:15:59,124 --> 00:16:01,669
My shapes are looking nice and oblong.
360
00:16:01,752 --> 00:16:03,712
They're giving cheese puffs vibes.
361
00:16:03,796 --> 00:16:07,132
But look, it's gonna be
tasty and delicious.
362
00:16:07,216 --> 00:16:09,551
-Girl, Ali's is looking right.
-Yeah.
363
00:16:10,636 --> 00:16:13,931
I'm kind of concerned to see
how greasy they're gonna be.
364
00:16:14,014 --> 00:16:17,226
-A bit of grease is important.
-Little bit of grease for the adherent.
365
00:16:17,309 --> 00:16:20,646
[Bouzari] That almost serves
to draw out a little bit of the aroma.
366
00:16:20,729 --> 00:16:23,691
It's priming the pump,
so when you bite down on it,
367
00:16:23,774 --> 00:16:25,109
it's perfume.
368
00:16:25,192 --> 00:16:26,860
{\an8}One minute left!
369
00:16:27,653 --> 00:16:29,488
{\an8}One minute left, chefs.
370
00:16:30,155 --> 00:16:31,156
[Ali] He's tripping.
371
00:16:31,240 --> 00:16:33,826
Come on, Al. Finish strong.
372
00:16:33,909 --> 00:16:36,286
-If I was coating, I'd do like...
-[contestant] Me too.
373
00:16:36,370 --> 00:16:38,872
-Like the Wild Wings.
-Buffalo wings.
374
00:16:38,956 --> 00:16:41,375
And, um, I'm dusting them.
375
00:16:41,458 --> 00:16:43,252
That is what you want on your fingers.
376
00:16:43,335 --> 00:16:45,087
[Sandy] Oh, wow.
377
00:16:45,170 --> 00:16:46,672
Why is it not bright?
378
00:16:48,298 --> 00:16:49,258
Well...
379
00:16:49,800 --> 00:16:53,220
It's not exactly the same.
Let's see what the judges think.
380
00:16:53,303 --> 00:16:54,555
Thirty seconds.
381
00:16:55,055 --> 00:16:56,849
[Francis moaning]
382
00:17:00,602 --> 00:17:04,606
{\an8}[all] Ten, nine, eight, seven,
383
00:17:04,690 --> 00:17:09,069
{\an8}six, five, four, three,
384
00:17:09,153 --> 00:17:10,738
{\an8}two, one.
385
00:17:10,821 --> 00:17:13,115
{\an8}-[cheering]
-That's time!
386
00:17:13,198 --> 00:17:14,533
-[horn honks]
-Whoo!
387
00:17:18,370 --> 00:17:20,622
-Hello, Francis.
-Hello, hello.
388
00:17:20,706 --> 00:17:22,958
I don't know if you saw
explosions going on.
389
00:17:23,042 --> 00:17:24,209
-We saw.
-And heard.
390
00:17:24,293 --> 00:17:26,837
I thought no one noticed at all.
391
00:17:26,920 --> 00:17:30,549
It is polenta-based. I use egg white
and a bugger load of cornstarch.
392
00:17:30,632 --> 00:17:33,427
{\an8}And then the most
amazing spice powder ever.
393
00:17:33,510 --> 00:17:35,554
-[Bouzari] Set the bar high.
-[giggles]
394
00:17:35,637 --> 00:17:37,264
[Francis] I don't think it's too hot.
395
00:17:37,347 --> 00:17:41,685
It didn't take you to that level of,
"Let's blow your palates off."
396
00:17:41,769 --> 00:17:42,853
Mm.
397
00:17:42,936 --> 00:17:43,896
It's super soggy.
398
00:17:43,979 --> 00:17:45,230
[Francis] You got a soggy one.
399
00:17:45,314 --> 00:17:49,109
The texture for me is not crunchy,
which is, like, the main draw.
400
00:17:49,193 --> 00:17:52,029
But the flavor is really pleasing.
401
00:17:52,112 --> 00:17:53,739
It is a very tasty powder.
402
00:17:53,822 --> 00:17:55,991
It's deeply umami, deeply spicy.
403
00:17:56,075 --> 00:17:58,452
It feels like a Flamin' Hot Cheeto.
404
00:17:58,535 --> 00:18:02,331
You definitely got the powder
all the way around, no bald spots.
405
00:18:02,414 --> 00:18:05,876
When we snap it, it stays in contact,
and they are full of flavor.
406
00:18:05,959 --> 00:18:07,294
Thank you very much, Francis.
407
00:18:07,377 --> 00:18:08,462
Thank you so much.
408
00:18:09,505 --> 00:18:12,174
So the goal was to make
a Flamin' Hot Cheeto,
409
00:18:12,257 --> 00:18:13,675
and I think I made her cousin.
410
00:18:13,759 --> 00:18:14,927
[laughter]
411
00:18:15,010 --> 00:18:16,428
What's her name?
412
00:18:16,512 --> 00:18:17,805
-Flamicia.
-Oh.
413
00:18:18,847 --> 00:18:20,557
[Ali] But I cooked some polenta.
414
00:18:20,641 --> 00:18:25,187
{\an8}I love the sour notes you get
when you bite into a Flamin' Hot Cheeto.
415
00:18:25,270 --> 00:18:26,605
I wanted to capture that.
416
00:18:26,688 --> 00:18:29,316
[Bouzari] I gotta say the color
is definitely in the right ballpark.
417
00:18:29,399 --> 00:18:31,902
Instantly, it's got texture of French fry.
418
00:18:32,694 --> 00:18:34,613
-Like, a wet one.
-Oh, God.
419
00:18:34,696 --> 00:18:36,824
It isn't snappy,
but when you pull it apart,
420
00:18:36,907 --> 00:18:40,702
it does still adhere, and it is
still very tacky in the fingers.
421
00:18:43,705 --> 00:18:45,958
[Bouzari] The chili flavor
is super complex.
422
00:18:46,041 --> 00:18:48,252
It's very rounded
as opposed to being sharp.
423
00:18:48,335 --> 00:18:52,714
But I think this is a weird instance
where you could've been more one note.
424
00:18:52,798 --> 00:18:55,717
It might've felt a bit more snacky,
just on the pepper front.
425
00:18:55,801 --> 00:18:56,635
-Got it.
-Yeah.
426
00:18:56,718 --> 00:18:59,263
-Ali, thank you so much. [giggles]
-Thank you.
427
00:19:00,013 --> 00:19:01,807
Hello, welcome to my table.
428
00:19:01,890 --> 00:19:03,892
[Megan] Can you tell us
about this Cheeto?
429
00:19:04,685 --> 00:19:06,353
[Sandy] Supposed to be really spicy.
430
00:19:06,436 --> 00:19:09,398
A bit of tanginess,
a bit of umami, and at the end,
431
00:19:09,481 --> 00:19:13,318
{\an8}it's supposed to, like, Szechuan,
kind of clean out at the end.
432
00:19:13,402 --> 00:19:15,279
-Kind of tingly numby.
-[Sandy] Exactly.
433
00:19:15,362 --> 00:19:18,407
[Bouzari] Obviously, the color
is much more purple than red.
434
00:19:18,490 --> 00:19:21,034
I love that you got really good coating.
435
00:19:21,118 --> 00:19:24,913
You're not skimping on any of
the seasoning blend you brought in.
436
00:19:24,997 --> 00:19:27,249
{\an8}The texture is pretty off
from a crunchy Cheeto.
437
00:19:27,332 --> 00:19:31,253
The coating is quite thick.
It's adhered. Total coverage.
438
00:19:31,336 --> 00:19:33,338
[Bouzari] Talk about
the spice blend that you used.
439
00:19:33,422 --> 00:19:36,300
I used chili powder. I used umami powder.
440
00:19:36,383 --> 00:19:37,968
-Capsaicin?
-Capsaicin. Yeah.
441
00:19:38,051 --> 00:19:39,970
It jumps on you
second it hits your tongue.
442
00:19:40,053 --> 00:19:42,264
What happens over time
as you eat each Cheeto,
443
00:19:42,347 --> 00:19:45,392
it's very acidic and spicy and salty.
444
00:19:45,475 --> 00:19:50,105
Where this is just, like, spicy...
445
00:19:50,189 --> 00:19:51,607
for a really long time.
446
00:19:51,690 --> 00:19:53,942
-Hari, how's your mouth doing?
-[Hari] Um...
447
00:19:54,026 --> 00:19:55,819
Hey, man. It's spicy.
448
00:19:55,903 --> 00:20:01,200
You made an Indian dude's nose run
and, uh, set his mouth on fire.
449
00:20:01,283 --> 00:20:03,619
-So, respect.
-Apologies.
450
00:20:03,702 --> 00:20:05,704
That is a food and a weapon.
451
00:20:05,787 --> 00:20:06,830
[laughs]
452
00:20:06,914 --> 00:20:08,832
But I appreciate you. Thank you.
453
00:20:08,916 --> 00:20:10,459
-Thanks, guys.
-Thanks, Sandy.
454
00:20:12,044 --> 00:20:15,130
Thank you all so much
for your delicious recreations.
455
00:20:15,214 --> 00:20:17,507
I think we've had
a humbling experience today.
456
00:20:17,591 --> 00:20:20,177
We need to remember not to underestimate
457
00:20:20,260 --> 00:20:23,931
that something so simple can become
so complicated in a short amount of time.
458
00:20:24,014 --> 00:20:26,516
[Hari] Judges, what did you think
of these dishes?
459
00:20:27,100 --> 00:20:28,518
For this round...
460
00:20:29,561 --> 00:20:30,771
our winner is Francis.
461
00:20:30,854 --> 00:20:32,689
You had our favorite Flamin' Hot Cheeto.
462
00:20:32,773 --> 00:20:33,649
Oh, yeah!
463
00:20:33,732 --> 00:20:35,817
[all cheering]
464
00:20:35,901 --> 00:20:37,945
Thank you. Oh my God. Yeah.
465
00:20:38,028 --> 00:20:40,113
Francis won and he probably should've won,
466
00:20:40,197 --> 00:20:45,035
but everybody kind of messed up
so bad that I still think that
467
00:20:45,118 --> 00:20:46,995
anyone has a shot in this.
468
00:20:47,079 --> 00:20:49,164
-It was the flavor, right?
-It was the flavor.
469
00:20:49,248 --> 00:20:50,290
Oh, yeah!
470
00:20:50,791 --> 00:20:53,001
Great work, Francis,
but don't get comfortable.
471
00:20:53,085 --> 00:20:55,254
One misstep in the Snack-Off Challenge
472
00:20:55,337 --> 00:20:57,923
could cost you
the coveted spot in the finals.
473
00:20:58,006 --> 00:21:00,968
As for the two others, you have
some ground to make up, all right?
474
00:21:01,051 --> 00:21:03,762
So, this next challenge
you gotta take extremely seriously.
475
00:21:03,845 --> 00:21:06,306
Sandy, don't burn my mouth off again.
476
00:21:06,390 --> 00:21:10,185
Because, ultimately, you'll be judged on
the combined performance of both snacks.
477
00:21:11,395 --> 00:21:14,147
[Megan] In this round, you'll have
to show us your creativity
478
00:21:14,231 --> 00:21:16,400
by taking an element
from the Flamin' Hot Cheeto
479
00:21:16,483 --> 00:21:19,611
and applying it to
a brand-new, original creation.
480
00:21:19,695 --> 00:21:22,364
One of the most magical elements
of the Flamin' Hot Cheeto
481
00:21:22,447 --> 00:21:25,284
is their finger-sticking residue.
482
00:21:25,367 --> 00:21:29,621
We want you to create your own snack
that deliberately leaves behind
483
00:21:29,705 --> 00:21:33,417
a tasty residue that's either
on your fingers or somewhere else.
484
00:21:33,500 --> 00:21:34,626
[chuckles]
485
00:21:34,710 --> 00:21:37,129
[Hari] You will have
a two-hour limit for this challenge.
486
00:21:38,922 --> 00:21:40,590
-Godspeed.
-Let's go.
487
00:21:40,674 --> 00:21:42,509
{\an8}[upbeat music playing]
488
00:21:42,676 --> 00:21:45,595
{\an8}[contestants cheering]
489
00:21:47,514 --> 00:21:51,310
[Francis] The Snack-Off Challenge,
this is the time to show off my skills.
490
00:21:51,393 --> 00:21:53,353
Flavor profile, look, taste,
491
00:21:53,437 --> 00:21:56,773
all the things I've learned
in 41 years into this snack.
492
00:21:56,857 --> 00:21:59,735
[Megan] What is the most
challenging part about this?
493
00:21:59,818 --> 00:22:03,572
I think it's easy to make something
that leaves residue on your fingers.
494
00:22:03,655 --> 00:22:05,324
-Right.
-But it's gotta be a snack.
495
00:22:05,407 --> 00:22:07,034
-Can't just make you dirty.
-Right.
496
00:22:07,117 --> 00:22:10,203
It has to be stable and able
to be shipped around the world,
497
00:22:10,287 --> 00:22:13,165
in addition to having
the artful one and done on your fingers.
498
00:22:13,248 --> 00:22:16,209
So, hopefully somewhere
in this group of talented chefs
499
00:22:16,293 --> 00:22:19,671
is somebody who's gonna bring us
an inspirational blueprint
500
00:22:19,755 --> 00:22:23,050
for the next massive,
bajillion-dollar snack idea.
501
00:22:27,512 --> 00:22:30,640
[Ali] We're gonna cut some mango
and some canned lychee.
502
00:22:30,724 --> 00:22:33,393
As a food scientist,
products take a long time to develop.
503
00:22:33,477 --> 00:22:35,312
They take six to eight months sometimes.
504
00:22:35,395 --> 00:22:38,565
So, creating something
in two hours is quite the challenge.
505
00:22:38,648 --> 00:22:41,568
So, I'm making a Cultu-Roll.
506
00:22:41,651 --> 00:22:47,074
It's gonna be flavors from the islands,
flavors from Morocco.
507
00:22:47,157 --> 00:22:51,244
Think of a Fruit Roll-Up.
I want to create a jelly-like candy
508
00:22:51,328 --> 00:22:54,039
that you can unroll and roll and play with
509
00:22:54,122 --> 00:22:56,666
and that sticky coating
that sticks on your fingers.
510
00:22:56,750 --> 00:22:59,795
It's remembering
that childlike fun that you had
511
00:22:59,878 --> 00:23:01,797
and bringing it to life again.
512
00:23:01,880 --> 00:23:03,215
I love fruit.
513
00:23:03,298 --> 00:23:06,718
My mom, uh, tricked me growing up.
514
00:23:06,802 --> 00:23:11,181
She always called dessert "fruit."
Anytime we'd have dessert, it was fruit.
515
00:23:11,264 --> 00:23:14,643
Fruit Roll-Ups are accessible.
Cultu-Roll-Ups should be too.
516
00:23:17,187 --> 00:23:20,440
Winning round one,
the pressure is on. [chuckles]
517
00:23:21,024 --> 00:23:22,567
I used to make a croissant donut.
518
00:23:22,651 --> 00:23:24,986
The little holes,
which I called the extra bollocks,
519
00:23:25,070 --> 00:23:26,405
it was the scrap left over.
520
00:23:26,488 --> 00:23:31,118
I'd fry those up and turn them into
cinnamon, croissant, Cheeto-type things.
521
00:23:31,201 --> 00:23:35,414
So, I'm gonna do
a spicy croissant Cheeto called...
522
00:23:35,497 --> 00:23:36,415
Scorcheez.
523
00:23:36,498 --> 00:23:39,709
For my sticky residue,
I'm doing Cheetle 2.0.
524
00:23:39,793 --> 00:23:41,294
I'll add these new spices
525
00:23:41,378 --> 00:23:44,131
and bring in the smokiness
of powdered chipotle.
526
00:23:44,214 --> 00:23:47,426
I got some lime salt in there,
a little bit more umami,
527
00:23:47,509 --> 00:23:50,137
and I can apply it
to croissant cheese puffs.
528
00:23:50,220 --> 00:23:53,265
It's like a scorching,
cheesy croissant. Scorcheez.
529
00:23:53,348 --> 00:23:57,477
About eight years ago,
I found my love and passion for donuts.
530
00:23:57,561 --> 00:24:00,480
I became the Donut King.
So, it's go to the roots.
531
00:24:00,564 --> 00:24:02,566
Let's make something
magical and fantastical.
532
00:24:02,649 --> 00:24:04,526
This is where I'm gonna shine.
533
00:24:06,695 --> 00:24:07,529
Psych.
534
00:24:08,029 --> 00:24:11,908
Someone said this to me.
Their favorite thing to snack on was,
535
00:24:11,992 --> 00:24:14,911
like, a cracker, a pickle,
and, like, some cheese.
536
00:24:14,995 --> 00:24:16,413
A small slice of cheese.
537
00:24:16,496 --> 00:24:19,207
I'm trying to recreate that,
but all in one.
538
00:24:19,291 --> 00:24:20,375
Ugh.
539
00:24:21,460 --> 00:24:24,588
So, the snack I'm gonna create
is What A Pickle.
540
00:24:25,088 --> 00:24:27,340
What A Pickle.
541
00:24:27,424 --> 00:24:31,720
Basically, I'll make a cracker,
and it'll be in the shape of a pickle.
542
00:24:31,803 --> 00:24:34,264
I'll put ridges in them,
so it looks like a pickle.
543
00:24:34,347 --> 00:24:38,435
Bake it up. Then I'm gonna coat it
in a pickle-cheese coating.
544
00:24:38,518 --> 00:24:42,939
It's gonna be pickle, pickle, pickle.
I wanna shove pickle down your throat.
545
00:24:43,023 --> 00:24:43,857
Oh, man.
546
00:24:45,859 --> 00:24:48,278
[dynamic music playing]
547
00:24:50,197 --> 00:24:51,865
[whirring]
548
00:24:51,948 --> 00:24:54,826
While two hours isn't a ton of time,
549
00:24:54,910 --> 00:24:57,829
it's enough time to pick your shots
and make them.
550
00:24:57,913 --> 00:24:58,747
Okay.
551
00:24:58,830 --> 00:25:00,499
You need to consider these details.
552
00:25:00,582 --> 00:25:03,418
The details will be the difference
between good and great.
553
00:25:03,502 --> 00:25:06,213
[Bouzari] But pick something
and take it to the extreme.
554
00:25:06,296 --> 00:25:10,050
Make something super sour,
super crispy, super chewy, super moist.
555
00:25:10,133 --> 00:25:11,510
Whatever it's gonna be,
556
00:25:11,593 --> 00:25:15,514
the beauty of a good snack is
it leaves you with one or two notes
557
00:25:15,597 --> 00:25:17,349
and bludgeons you with them.
558
00:25:17,432 --> 00:25:19,100
It's a punk song. A great punk song.
559
00:25:19,184 --> 00:25:21,019
-Three chords in and out.
-Yeah.
560
00:25:23,480 --> 00:25:25,273
{\an8}[Francis] I'm making a laminated dough.
561
00:25:27,067 --> 00:25:31,947
Laminating is encompassing the butter
and then creating these layers.
562
00:25:32,030 --> 00:25:34,199
So, laminated dough takes
a long time to make.
563
00:25:34,282 --> 00:25:38,245
You wanna leave it overnight and let
butters, salt, and flavor come together.
564
00:25:38,328 --> 00:25:41,122
I'll do it in two hours.
I can do it. It'll be amazing.
565
00:25:41,206 --> 00:25:43,208
Scorcheez is gonna be the new snack.
566
00:25:46,419 --> 00:25:49,214
-[contestant 1] Everyone's in good shape.
-[contestant 2] I think so too.
567
00:25:52,092 --> 00:25:55,220
[Sandy] I'm making green.
It's gonna go into the dough.
568
00:25:55,303 --> 00:25:58,181
We're gonna have
white cheddar, yellow cheddar,
569
00:25:58,265 --> 00:26:00,475
Parmesan cheese and butter.
570
00:26:00,559 --> 00:26:02,185
My dish is called What A Pickle.
571
00:26:02,269 --> 00:26:04,521
I thought it was more fun
to have a green cracker.
572
00:26:04,604 --> 00:26:06,606
This is very nostalgic in a way.
573
00:26:06,690 --> 00:26:09,776
I feel all snacks should be nostalgic.
That's what they're built on.
574
00:26:11,444 --> 00:26:13,738
A lot of people,
family having family dinners,
575
00:26:13,822 --> 00:26:15,490
that's their knowledge of food.
576
00:26:15,574 --> 00:26:19,077
But for me growing up,
that was the bodega snack shop.
577
00:26:19,160 --> 00:26:24,207
You run to the bodega and you have $1.75.
You come out with seven different things.
578
00:26:24,291 --> 00:26:26,835
Most crackers are
pretty uniform, you know.
579
00:26:26,918 --> 00:26:30,297
I feel like it's kinda fun
to do, like, a new thing.
580
00:26:32,591 --> 00:26:33,425
Okay.
581
00:26:34,259 --> 00:26:38,638
So, I'm adding a bit more
gellan gum as my thickener.
582
00:26:40,015 --> 00:26:42,684
{\an8}It's gonna help thicken up this puree.
583
00:26:44,019 --> 00:26:46,104
Winning $50,000 will be incredible.
584
00:26:46,187 --> 00:26:49,482
I'd love to expand my kids' program,
Food Science For Kids,
585
00:26:49,566 --> 00:26:51,693
or even take my husband on vacation.
586
00:26:51,776 --> 00:26:55,947
I'm definitely a competitive person,
so may the best snack-a-teer win.
587
00:26:56,031 --> 00:26:58,825
[upbeat music playing]
588
00:27:06,666 --> 00:27:08,335
[Megan] Let's talk about Ali's dish.
589
00:27:08,418 --> 00:27:12,005
I'm excited because
it smells really good, it's very pretty,
590
00:27:12,088 --> 00:27:14,466
but I'm worried about time a little bit.
591
00:27:14,549 --> 00:27:16,343
-I'm very worried for her.
-Yeah.
592
00:27:16,426 --> 00:27:18,178
[Bouzari] Fruit has so much water in it.
593
00:27:18,261 --> 00:27:20,889
-So much water.
-[Bouzari] Fruit is mostly water.
594
00:27:20,972 --> 00:27:26,061
So, with fresh fruit, you start out,
water's up here, solid stuff is down here.
595
00:27:26,144 --> 00:27:29,606
Something like a fruit leather,
you need to completely invert that ratio.
596
00:27:29,689 --> 00:27:33,276
That means you have to pull water out
little by little in a dehydrator.
597
00:27:33,360 --> 00:27:35,236
I don't know if that's
gonna happen in two hours.
598
00:27:36,321 --> 00:27:38,031
This is so crazy.
599
00:27:40,033 --> 00:27:42,535
I have the dough calming down in the oven.
600
00:27:42,619 --> 00:27:46,581
And now I'm putting
my cheese mix 2.0 together.
601
00:27:46,665 --> 00:27:49,834
I want to perfect it from the first round.
I want to take it to the next level.
602
00:27:50,502 --> 00:27:51,586
Chipotle.
603
00:27:52,337 --> 00:27:54,547
I'll double
the white vinegar powder this time.
604
00:27:55,131 --> 00:27:56,675
[coughing]
605
00:27:56,758 --> 00:27:57,759
Okay.
606
00:27:57,842 --> 00:28:00,845
Wow. It's spicier.
It's in the air. [coughs]
607
00:28:00,929 --> 00:28:02,639
[continues coughing]
608
00:28:02,722 --> 00:28:03,556
Spices.
609
00:28:03,640 --> 00:28:06,101
-You got spice in your face?
-Spice is in the air.
610
00:28:11,648 --> 00:28:13,733
{\an8}You only have one hour left, guys.
611
00:28:13,817 --> 00:28:15,068
{\an8}Oh, God.
612
00:28:22,033 --> 00:28:25,578
[Sandy] This would be so much easier
in, like, a factory production.
613
00:28:25,662 --> 00:28:27,997
It'd be like "Brrr." [chuckles]
614
00:28:28,081 --> 00:28:30,166
-Those look cool.
-What'd he make, shortbread?
615
00:28:30,250 --> 00:28:31,334
Green cookies?
616
00:28:32,836 --> 00:28:36,131
[Sandy] So, the ridges have
a dual purpose of punching home that,
617
00:28:36,214 --> 00:28:37,632
"Hey, this is a pickle."
618
00:28:37,716 --> 00:28:43,596
And also it will help kind of gather more
of the seasoning onto this pickle cracker.
619
00:28:46,933 --> 00:28:47,767
Jeez.
620
00:28:48,768 --> 00:28:49,894
It's... Made it.
621
00:28:50,729 --> 00:28:51,688
Oh, I melted it.
622
00:28:51,771 --> 00:28:56,276
Melted it. Okay. That was not the move.
623
00:28:56,359 --> 00:28:57,318
Aw.
624
00:28:57,402 --> 00:28:59,154
That cannot feel good.
625
00:28:59,237 --> 00:29:01,281
So, the dehydrator actually didn't work.
626
00:29:01,364 --> 00:29:04,075
It didn't set.
So, this is a major problem.
627
00:29:04,159 --> 00:29:06,870
I'm a little nervous about Ali.
She seems a little...
628
00:29:06,953 --> 00:29:09,205
-It may come down to the wire.
-Gotta wait it out.
629
00:29:09,289 --> 00:29:12,542
[Ali] My scientific brain
is calculating where I went wrong.
630
00:29:12,625 --> 00:29:16,045
I realize that, you know what?
The gellan gum didn't set up.
631
00:29:16,129 --> 00:29:20,049
The carrageenan didn't quite work.
My proportions were way off.
632
00:29:20,133 --> 00:29:21,217
Gels, man.
633
00:29:22,177 --> 00:29:23,011
Gels.
634
00:29:23,511 --> 00:29:24,763
[laughs]
635
00:29:26,890 --> 00:29:28,850
[Ali] Just want to try one other thing.
636
00:29:28,933 --> 00:29:32,395
Pure gelatin is gonna help it set up
a whole lot faster and refrigerate it.
637
00:29:32,479 --> 00:29:36,107
Then I'll have something that's not runny.
638
00:29:36,649 --> 00:29:40,320
I'm hoping this will set up
in the blast freezer in enough time
639
00:29:40,403 --> 00:29:41,988
to present to the judges.
640
00:29:42,071 --> 00:29:43,698
But this is my last resort.
641
00:29:44,199 --> 00:29:46,159
Oh, Lord. Please let this work.
642
00:29:47,786 --> 00:29:51,414
I just need these rolls to set. [laughs]
I just need these rolls to set.
643
00:29:52,957 --> 00:29:54,334
Thirty minutes left!
644
00:29:55,001 --> 00:29:56,669
[Hari] I am very hungry!
645
00:29:56,753 --> 00:29:58,087
Please hurry up!
646
00:29:58,171 --> 00:30:00,215
Oh my gosh. I'm nervous for them.
647
00:30:00,298 --> 00:30:01,132
I know.
648
00:30:01,216 --> 00:30:03,718
[breathing heavily]
649
00:30:04,719 --> 00:30:06,304
[Sandy] Here we go. You're crazy.
650
00:30:07,764 --> 00:30:09,140
{\an8}At this point, you have to say
651
00:30:09,224 --> 00:30:12,519
{\an8}my biggest competition is Francis
because he won the first round.
652
00:30:12,602 --> 00:30:14,062
These guys gotta cool.
653
00:30:14,145 --> 00:30:16,272
But I think I'm doing well.
I think I got this.
654
00:30:17,899 --> 00:30:21,319
I bloody well did it.
I made laminating dough I can use.
655
00:30:21,402 --> 00:30:23,988
But they look great.
I see all the little layers.
656
00:30:24,072 --> 00:30:26,783
On the first challenge,
I nearly didn't have enough
657
00:30:26,866 --> 00:30:29,869
because of my fryer accident,
so I wanna make extra ones this time.
658
00:30:35,708 --> 00:30:37,502
I'm sweating watching Ali.
659
00:30:37,585 --> 00:30:40,046
I'm just pinching it down
to the wire here.
660
00:30:40,797 --> 00:30:41,714
[sighs]
661
00:30:43,383 --> 00:30:46,511
I think I'm most nervous
about the execution of, like,
662
00:30:46,594 --> 00:30:50,682
the dust that will coat on the fingers.
It's the most important thing.
663
00:30:51,432 --> 00:30:52,976
It's gonna be dill season,
664
00:30:53,059 --> 00:30:56,437
a little bit of white cheese powder,
vinegar powder, garlic powder.
665
00:30:56,521 --> 00:30:58,982
My goal is to make it, like, very punchy.
666
00:31:02,527 --> 00:31:03,820
[coughing]
667
00:31:06,364 --> 00:31:09,367
[Sandy] Right now, you're getting
overwhelmed with the dill.
668
00:31:09,450 --> 00:31:11,160
I wanna get a more balanced flavor.
669
00:31:11,244 --> 00:31:14,163
I don't want it to be dill bomb
and nothing else.
670
00:31:15,373 --> 00:31:18,001
I think that it's tasting right on.
671
00:31:18,084 --> 00:31:19,127
I think.
672
00:31:19,210 --> 00:31:22,338
Once I get it on a cracker,
then I'll know for sure.
673
00:31:24,632 --> 00:31:28,261
[Francis] Now, I'm frying my Scorcheez.
And they're looking good.
674
00:31:28,887 --> 00:31:31,222
I'm moving them around
because they all wanna float.
675
00:31:31,306 --> 00:31:34,434
I wanna keep tossing them around
to get an even crisp.
676
00:31:34,517 --> 00:31:37,562
Everything is going perfectly,
I have to say.
677
00:31:37,645 --> 00:31:40,064
[contestant] Francis still looks
like he is straight chillin'.
678
00:31:40,148 --> 00:31:43,443
-He is. He's almost done.
-He came in with a super game plan.
679
00:31:43,526 --> 00:31:45,653
Everything's going
according to what he wanted.
680
00:31:46,613 --> 00:31:48,448
[Francis] I'm really on a good path here.
681
00:31:48,531 --> 00:31:51,784
If I win both challenges,
are you kidding me?
682
00:31:51,868 --> 00:31:53,119
Then I got this in the bag.
683
00:31:53,202 --> 00:31:54,996
Five minutes left.
684
00:31:55,079 --> 00:31:56,956
[rushing rock music plays]
685
00:31:58,708 --> 00:32:02,295
[Ali] Time is winding down,
and I just need these to set.
686
00:32:10,511 --> 00:32:13,556
[Francis] I'm really happy about the fry.
They've come out super crispy.
687
00:32:15,224 --> 00:32:18,478
You really smell that chipotle.
The smoked chipotle. It's so great.
688
00:32:18,561 --> 00:32:20,229
One minute, everybody.
689
00:32:20,313 --> 00:32:21,856
One minute!
690
00:32:25,151 --> 00:32:26,486
Oh, well.
691
00:32:29,530 --> 00:32:30,365
Residue.
692
00:32:30,949 --> 00:32:33,034
[Ali] So, this is not what I envisioned.
693
00:32:33,117 --> 00:32:36,204
Hopefully, it'll be enough to pass
as a sticky-finger snack.
694
00:32:36,287 --> 00:32:37,997
I'm absolutely happy with this.
695
00:32:38,081 --> 00:32:40,708
If this doesn't take me
to the final, I am buggered.
696
00:32:44,128 --> 00:32:45,713
{\an8}[contestant] Okay, guys. Finish strong.
697
00:32:45,797 --> 00:32:46,839
{\an8}Guys, let's go.
698
00:32:50,134 --> 00:32:51,386
{\an8}[Francis] Hmm.
699
00:32:52,261 --> 00:32:53,763
{\an8}Time's up, guys.
700
00:32:53,846 --> 00:32:56,474
Put your big spoons down.
701
00:32:56,557 --> 00:32:58,810
[applause]
702
00:32:59,394 --> 00:33:02,563
All right, everybody.
It's time to serve us your snacks.
703
00:33:02,647 --> 00:33:05,441
Meet us at the Checkout Line of Judgment.
704
00:33:08,361 --> 00:33:09,278
Thank you.
705
00:33:09,362 --> 00:33:11,239
-Hey.
-[Ali] How you doing?
706
00:33:11,322 --> 00:33:13,116
So, this is the Cultu-Roll.
707
00:33:14,742 --> 00:33:17,829
It encompasses three flavors
from three different cultures.
708
00:33:17,912 --> 00:33:23,042
Mango lychee, raspberry strawberry basil,
and the orange cinnamon.
709
00:33:23,126 --> 00:33:25,461
As a food scientist,
I love to say I play with food.
710
00:33:25,545 --> 00:33:27,255
So you play with your food today.
711
00:33:27,338 --> 00:33:28,548
[Megan] Well, let's dig in.
712
00:33:33,011 --> 00:33:33,845
[Bouzari] Residue.
713
00:33:33,928 --> 00:33:35,555
-It happened.
-[Helen] Yeah.
714
00:33:36,222 --> 00:33:37,348
She resi-did-it.
715
00:33:37,432 --> 00:33:39,142
[chuckling]
716
00:33:39,225 --> 00:33:41,602
What did you use for your gelling agent?
717
00:33:41,686 --> 00:33:42,895
[Ali] I used gellan gum.
718
00:33:42,979 --> 00:33:46,065
It didn't set up quickly enough
within the timeframe,
719
00:33:46,149 --> 00:33:47,900
so I added a bit of gelatin.
720
00:33:47,984 --> 00:33:50,361
-So, a trifecta of gelling agents.
-[Ali] Yes.
721
00:33:50,445 --> 00:33:51,904
[Bouzari] Gelling is tough because
722
00:33:51,988 --> 00:33:55,158
some of those different ingredients
can interfere with each other.
723
00:33:55,241 --> 00:33:56,117
Yeah.
724
00:33:56,200 --> 00:33:57,994
Block each other from doing their job.
725
00:33:59,245 --> 00:34:01,914
So, it might have been
that sticking with one
726
00:34:01,998 --> 00:34:05,585
might have helped deliver
more gel strength.
727
00:34:05,668 --> 00:34:09,964
But I think it retained the fruit flavor
that we could smell going on.
728
00:34:10,048 --> 00:34:13,051
But I will say,
mine is kind of all residue.
729
00:34:13,134 --> 00:34:16,554
So, we definitely got
the sticky fingers part.
730
00:34:16,637 --> 00:34:17,722
Yeah.
731
00:34:17,805 --> 00:34:20,058
-It's all Cheetle.
-Oh, that works.
732
00:34:20,141 --> 00:34:21,559
[chuckling]
733
00:34:21,642 --> 00:34:23,311
-Ali, thank you so much.
-Thank you.
734
00:34:23,936 --> 00:34:25,646
Sandy, tell us what you made.
735
00:34:25,730 --> 00:34:27,482
Today I have a What A Pickle.
736
00:34:28,983 --> 00:34:31,235
It's like a pickle cheese cracker.
737
00:34:31,319 --> 00:34:34,489
And then the powder, I put dill seasoning.
738
00:34:36,365 --> 00:34:38,284
-[Bouzari] I just want you to know...
-Yeah.
739
00:34:38,367 --> 00:34:39,577
-That...
-[crunch]
740
00:34:39,660 --> 00:34:41,829
That makes me so happy.
741
00:34:41,913 --> 00:34:42,747
[laughs]
742
00:34:42,830 --> 00:34:45,541
I have wanted crunchy for hours.
743
00:34:45,625 --> 00:34:47,418
-Thank you.
-[laughs] Yeah.
744
00:34:47,502 --> 00:34:50,213
[Bouzari] There's pickle juice
in the cracker dough.
745
00:34:50,296 --> 00:34:52,548
-And there's pickle powder on the outside?
-Mm-hmm.
746
00:34:52,632 --> 00:34:54,425
You doubled down on the flavor. I like it.
747
00:34:54,509 --> 00:34:57,136
You definitely have
the coverage down, right?
748
00:34:57,220 --> 00:35:00,556
We know you can cover
a snack with some flavorings.
749
00:35:00,640 --> 00:35:01,474
Definitely.
750
00:35:01,557 --> 00:35:03,893
It's a bit much powder for me.
751
00:35:04,435 --> 00:35:05,603
I want more.
752
00:35:05,686 --> 00:35:07,647
[Helen] You know, it smells so pickle-y.
753
00:35:07,730 --> 00:35:09,899
It actually doesn't taste
as sour as it smells.
754
00:35:09,982 --> 00:35:13,111
[Bouzari] It's balanced, there's a lot
of umami in there, a lot of savoriness.
755
00:35:13,194 --> 00:35:16,948
You're gonna hate me for this, by the way.
Kind of wished it was a little spicy.
756
00:35:17,031 --> 00:35:18,324
Oh my God.
757
00:35:18,407 --> 00:35:19,242
[laughs]
758
00:35:19,325 --> 00:35:21,536
-Thank you so much, Sandy.
-[Sandy] Thank you.
759
00:35:21,619 --> 00:35:22,954
I appreciate it, guys.
760
00:35:23,579 --> 00:35:25,790
Hello, judges and the two funny ones.
761
00:35:25,873 --> 00:35:27,041
[laughing]
762
00:35:27,125 --> 00:35:28,167
He means us.
763
00:35:28,251 --> 00:35:29,836
-[laughing]
-Thank you.
764
00:35:29,919 --> 00:35:33,673
I present to you Scorcheez.
It's gotta have a little Scottish twang.
765
00:35:34,590 --> 00:35:37,802
Basically, I took the center of a cronut.
766
00:35:37,885 --> 00:35:39,929
It's a popped out piece
of croissant dough.
767
00:35:40,012 --> 00:35:42,515
I fried them so they're nice and crispy,
768
00:35:42,598 --> 00:35:45,268
and then coated them in a gorgeous powder.
769
00:35:45,351 --> 00:35:48,187
I wanted to improve on my cheese powder.
770
00:35:48,271 --> 00:35:51,065
So, I perfected it
and I added a little glitz.
771
00:35:51,149 --> 00:35:52,150
Love the flavor.
772
00:35:52,233 --> 00:35:56,404
It is leaps and bounds better
in terms of Flamin' Hot Cheetos flavor.
773
00:35:56,487 --> 00:36:01,868
This is finally the cheesy, chili,
umami sourness I was looking for all day.
774
00:36:02,827 --> 00:36:06,789
I agree. I really like
the sharp acidity now. Definitely.
775
00:36:06,873 --> 00:36:10,042
And this is organized,
intentional, fantastical mess.
776
00:36:10,126 --> 00:36:12,420
-Yes.
-I have a lot of soggy pieces.
777
00:36:12,503 --> 00:36:13,337
Oh, you do?
778
00:36:13,421 --> 00:36:15,131
[Bouzari] There's a 50-50 split.
779
00:36:15,214 --> 00:36:18,134
The big fat ones
are a little doughy and soggy.
780
00:36:18,217 --> 00:36:20,261
I just wish it wasn't so staining.
781
00:36:20,344 --> 00:36:22,138
You have yellow teeth. I'm sorry.
782
00:36:22,221 --> 00:36:23,222
So do you.
783
00:36:23,306 --> 00:36:25,391
-Oh. [laughs]
-[Helen] You've yellowed us.
784
00:36:25,474 --> 00:36:26,684
Thank you so much.
785
00:36:26,767 --> 00:36:27,602
Thank you.
786
00:36:29,312 --> 00:36:32,356
[Hari] All right, chefs.
The judges have made a decision
787
00:36:32,440 --> 00:36:34,775
based on your performances
in both rounds.
788
00:36:35,651 --> 00:36:39,780
[Sandy] I know I did a lot better
in the second round,
789
00:36:39,864 --> 00:36:44,118
but how well are they gonna weigh that
against how poorly I did with the Cheetos?
790
00:36:44,202 --> 00:36:45,745
Let's turn to the vending machine
791
00:36:45,828 --> 00:36:48,915
who will be kind enough to tell us
who the judges declared winner.
792
00:36:48,998 --> 00:36:51,584
Winning first challenge, you're on a high.
793
00:36:51,667 --> 00:36:54,503
After hearing the judges
for my second challenge,
794
00:36:54,587 --> 00:36:58,007
it's a little worrying,
but I absolutely stand by my snack.
795
00:36:58,090 --> 00:37:00,259
I have to pray that
that will take me through.
796
00:37:02,428 --> 00:37:04,013
Overall, the flavors were there.
797
00:37:04,096 --> 00:37:06,891
I was really proud of how
my Cultu-Roll was presented.
798
00:37:06,974 --> 00:37:09,810
[suspenseful music playing]
799
00:37:13,272 --> 00:37:14,273
Sandy.
800
00:37:15,233 --> 00:37:17,151
-I'm gonna cry. [laughs]
-[applause]
801
00:37:17,235 --> 00:37:19,153
Congrats, Sandy. I'll be honest.
802
00:37:19,237 --> 00:37:22,490
We all doubted you a bit
after the assassination attempt
803
00:37:22,573 --> 00:37:24,075
with the Cheetos on me.
804
00:37:24,659 --> 00:37:27,745
But you turned it around
with those pickle chips.
805
00:37:27,828 --> 00:37:30,581
Great execution.
Really nice job. Thank you.
806
00:37:30,665 --> 00:37:31,749
Nice job.
807
00:37:31,832 --> 00:37:33,709
You just earned your place in the finals,
808
00:37:33,793 --> 00:37:36,629
and you're in the running
for the ultimate prize, $50,000.
809
00:37:36,712 --> 00:37:37,672
[Megan] Good job, guys.
810
00:37:37,755 --> 00:37:42,009
[Sandy] I'm the first person to advance.
Everybody else is so stressed out,
811
00:37:42,093 --> 00:37:44,387
and I can just chill
and eat snacks all day.
812
00:37:44,470 --> 00:37:46,764
[Hari] All right, snackers.
Great work today.
813
00:37:46,847 --> 00:37:50,476
But if you thought the Flamin' Hot Cheeto
was a tough crisp to crunch,
814
00:37:50,559 --> 00:37:53,062
just wait till you see
what's coming up next.
815
00:37:53,145 --> 00:37:55,106
Vending machine, let's go.
816
00:37:56,565 --> 00:37:58,901
[drumroll]
817
00:38:01,028 --> 00:38:02,280
It's Pringles!
818
00:38:02,363 --> 00:38:03,990
[all cheering]
819
00:38:04,824 --> 00:38:08,744
My stomach literally flips over
when I see the Pringles come down
820
00:38:08,828 --> 00:38:11,455
because they're so hard to make.
821
00:38:11,539 --> 00:38:15,543
Only three will get a chance to impress us
with your Pringle-making skills.
822
00:38:15,626 --> 00:38:19,171
I don't know what to expect.
Is it going to be me? I'm terrified.
823
00:38:19,255 --> 00:38:20,965
Let's see who it's gonna be.
824
00:38:21,048 --> 00:38:23,009
[suspenseful music builds]
825
00:38:26,470 --> 00:38:29,682
[closing theme music playing]