The competition may be getting to Seth Caro as he has a breakdown.
Yigit Pura's sugar vases are beautiful but they prove to be very fragile as Morgan Wilson finds out.
The chefs gets a really sweet treat when they are introduced to four very special guests.
Marcel Vigneron samples Matthew Petersen's dish but has trouble keeping it down.
Sneak Peek: Contestants competing in QuickFire Challenge
The chefs gather together to make sure all of their dishes are cohesive and flows together for this challenge.
Cat Cora demonstrates how to properly temper two ingredients together without ruining either one.
Get to know Rebecca Masson before she tries to outbake, outblend, and outbrulee the competition.
Elizabeth Falkner guides you on how to create Eric Wolitzky's peanut butter, nutella crispy bar.
The judges agree that one team created their own problems during this challenge.
Matthew Petersen recounts his experience on the show and how it stressed him to the max.
This dish has been pleasing Americans for over a century and the chefs must put their signature on it.
Heather Chittum shares how pastry chefs and savory chefs are different.
Tim Nugent explains that pastry chefs are more precise than savory chefs.
Rebecca Masson and Sally Camacho are frustrated that the freezer is not being shut.
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