Contestants compete in a seafood-inspired cooking challenge.
16 Contestants will battle it out to earn a place in the kitchen.
Summer's just around the corner and soon the days in the Barossa Valley will be hot and the risk of snakes too high to roam far, so Maggie is making the most of the last mild weather.
Simon's on a mission to get back to his English "Food Roots" with classic ingredients like Stilton Cheese and Pork sausages.
There isn't a major difference in the way ravioli and dumplings are prepared, but each has their own way of being served.
Tarts are a multi-step process, so if you're up for the challenge be sure to follow Emeril's pear and cinnamon tart recipe with a caramel drizzle. Then, watch as Emeril makes an upside down apple tart and a banana pastry cream tart.
Bread can really enhance the variety of a dinner dish, but sometimes sliced bread can be a little too plain. Try making Emeril's version of rosemary flat bread, muffins, or Portugese sweet bread for those side dishes.
Once we get past the yellow cheese we normally see at the deli, we can expand our repertoire with cheeses from different countries. Watch as Emeril explains what to look for in your cheese purchase.
Beans are a major part of a cajun and creole diet, which is why Emeril is so found of adding them to his soups. Watch as the chef makes a red bean soup and a take on beans and rice with bacon and white beans.
Tuna's dense flesh makes it perfect for a ceviche and as a seafood steak — and it can be found all year round! Plus it doesn't take long to cook since most yellow fin tuna shouldn't be cooked for longer than a few minutes.
In this episode, Emeril uses potatoes to bring out the earthy flavor of truffles in three recipes: Goufrette potatoes topped with cilantro cream, caviar truffle potatoes, and wild mushroom risotto.
Cake doesn't always have to be at the end of the meal. The recipes are crunchy and creamy in their own ways with less-than-sweet ingredients. In this episode, Emeril cooks a classic crab cake with spicy breading.
Hash is such an easy dish to make, which is why it's such a shame that people rely on the canned-version. Watch as Emeril makes a crispy corn beef hash and a sweet potato sabayon hash.
Don't take eggs for granted! Even though they are a standard dish in most kitchen, doesn't mean we can't dress them up.
Soup-making was a major part of Emeril's childhood food memories as his mother created a lot of her recipes with vegetables, beans, and stock. In this episode, Emeril makes an authentic kale and chorico soup and then a bacon-flavored New England clam chow
Naomi Pomeroy judges these two chefs’ last chance for redemption.
Ludo's kitchen gets Master Naomi Pomeroy guidance on the solo challenge.
Find out who made the worst dishes for the solo challenge.
Find out who made the best dishes for the solo challenge.
His team will need to make their own version of their mentor’s dish
His team will need to make their own version of their mentor’s dish.
The owner of the famous Beast in Portland decides who made the best dish: Mia from Nigella's kitchen, Dan from Ludo's kitchen, Tarik from Anthony's kitchen, or Gabe from Marcus' kitchen.
Nigella picks Mia after losing the team challenge, Happy Holidays.
Emeril Lagasse and Jennie Garth mix up different types of cheese into this crunchy whole wheat pasta caserole.
Emeril Laggase cooks a salmon and potato casserole in layers and prepares homemade croutons.
Emeril Lagasse prepares soft and rustic mashed potatoes with brown gravy.
Emeril Lagasse makes a herb-butter for a Thanksgiving roast turkey.
His team will need to make their own version of this tasty dish.
Marcus’ kitchen gets master Eric Ripert’s guidance on the solo challenge.
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