In this episode of My Food Thing, we visit the San Francisco home of renowned chef/restaurateur Traci Des Jardins, where she shows CHOW.com viewers how to make one of her favorite party dishes, carnitas tacos.moreless
In the Season 3 finale, the chefs have the ultimate test for their culinary skills when they are asked to prepare a four-course feast based on inspiration and self-reflection. But their biggest challenge comes from a blast from the past— they must also re-create a past dish that garnered them their worst culinary review, and then present it to the same food critics who had panned them.moreless
The master chefs guide novices step-by-step in making identical dishes. Later, the chefs pay their homage to returning U.S. troops by serving up their favorite dishes.
The Masters demonstrate their savvy with modern-day kitchen gadgetry to create a breakfast plate. Later, they use their flair with chemistry at a science fair to make a dish worthy of first prize.moreless
First, the chefs use their five senses to identify mystery ingredients. Later, they help a man pop the question to his unsuspecting girlfriend by creating a six-course dinner that takes them down the memory lane of their relationship.moreless
For the Quickfire, the master chefs serve as critics of their fellow chefs' dishes. Later, they must please the palates of the rock band Maroon 5, cooking at a surprise location.
The remaining chefs must demonstrate their speed when they work at a traditional Southern California fast-food restaurant, operating a drive-through while serving up quality food in under two minutes.
Tonight the chefs must balance calories with flavor when they are asked to cater a full day of meals to the cast of The Biggest Loser without allowing the total number of calories to exceed 1,200.moreless
Tonight's Quickfire requires the chefs to use all their skills and imagination to create an edible dish because the main ingredients are insects or worms. Next it's off to a charity dinner where each chef will have to hawk his or her dish for $100 per plate.moreless
The new chefs are introduced and must hit the ground running, so to speak, as they are asked to design and deliver a restaurant on the first day of the competition—a challenge usually held until the mid-point.moreless