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.
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Ramsay travels to Boston to help a restaurant owner.
Ramsay heads to Carlstadt, N.J., to see if he can help turn a struggling restaurant around.
Chef Ramsay heads to West Babylon, N.Y., to help two inexperienced restaurant owners with their struggling establishment after discovering a lack in communication, Ramsay stages an emotional intervention with the staff.
Grilled octopus mesquite-grilled lamb tacos of kale and spinach with a green garlic mojo geoduck ceviche grilled lamb with fennel and a red chile salsa.
Woodland mushrooms with slow-cooked garlic and Mexican herbs garlic popcorn with Mexican queso añejo seared fish fillets.
Caramelized onion and chorizo chorizo spinach salad with jicama green queso fundido quail eggs on chorizo mousse.
A corn tortilla in a red mole sauce with a chicken filling an enchilada of dried hibiscus flowers chicken, spinach and poblano filling.
Slow-cooked taco fillings pork with smoky tomato sauce and potatoes braised chard, potatoes and poblanos Veracruz-flavored chilled seafood.
Duck carnitas with tomatillo-avocado salsa cheese chicharron, lacy cheese strips toasted on the griddle.
Mexican fresh cheese griddle-baked quesadillas.
Lacquered chicken in classic red mole Mexican white rice with sweet plantains Mexican crudités platter.
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.
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