Tucson's restaurant scene is bustling, with new spots being announced on an almost daily basis. So in this episode we try it all. From health food to Mexican, Tucson food scene is hot right now.
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The home cooks create dishes using the South Asian ingredients in chef Meeru Dhalwala's fridge in the end, a simple meat and potatoes challenge from chef Lynn Crawford has one cook throwing out a first attempt and starting from scratch.
An unconventional approach to a Middle Eastern favorite has the chefs questioning one home cook's ability to please a crowd, and the strong flavors of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer's fridge.
One home cook asks the wall of chefs to commit to her 'engagement hash' in the Crowd-Pleaser round wee capers present big problems for the home cooks as they open Chef Alida Solomon's fridge.
Home cooks attempt to make hand-rolled pasta in 30 minutes Chef Jinhee Lee tests the home cooks' knowledge of the Korean pantry.
Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round the home cooks walk the line when challenged to use face-burning wasabi.
Reliving the 90s in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened in the end, it's breakfast sandwich versus eggs Benedict as the final two home cooks are asked to elevate brunch.
The chefs question whether ketchup can make a crowd-pleasing Pad Thai.
An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.
Sicilian buccellati, filled with pecans, figs and raisins pizzelle, traditional Italian wafer cookies diamond-shaped zaleti.
Speculaas, usually formed using carved wooden molds stroopwafels, two waffles sandwiched with caramel Arnhemse meisjes.
Basic brown stock espagnole sauce roasted leg of lamb with goat cheese potatoes and sauce périgueux demi-glace sauce Robert egg Hussarde with marchand de vin sauce fried chocolate bananas.
Mike often burns his food.
Patricia wants to make Indian food.
Mark has no culinary skill, and he hates to grocery shop Mark's masterpiece meal is a cheese wrap Christine has her work cut out for her if she's going to turn Mark into a fearless cook.
Sandi longs to be invited to join the neighborhood Gourmet Supper Club, but she's a horrid cook Christine tries to help Sandi turn her culinary skills around.
Andrew can fix an engine, but can't fix dinner women in Andrew's life have always done the cooking, and it's time for him to experience a little kitchen independence.
Jacqueline had her own company at age 20 but can't cook with Christine's guidance, Jacqueline's ready to add cooking to her already impressive resume.
A reckless cook loves garlic.
Nadine and Natalie are trouble in the kitchen.
Peter and his son, Dave, are a very lucky couple of guys for years, their respective wife and mother, Vicki, has kept them well-fed with an onslaught of gourmet meals this is just as well because each of the guys is a disaster in the kitchen Peter claims that he once transformed barbecued sausages into burnt offerings and, another time, burnt stewed rhubarb in a non-stick pot so badly that the company that made the cookware refused to honor its lifetime guarantee.
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