Los peores cocineros

Chefs Anne Burrell and Cliff Crooks challenge 12 recruits and choose teams.

The recruits face challenges involving falafel platters and chicken adobo.

The recruits make beachy summer dishes like crab cakes and grilled fish.

With a focus on flavor, chefs Anne Burrell and Cliff Crooks test the recruits' palates with new ingredients. The amateurs create pasta bowls, learn how to make loaded mac and cheese and put their own spin on an elegant rack of lamb dinner.

The recruits find boot camp transformed into a Mad Hatter-style tea party, and chefs Anne Burrell and Cliff Crooks send them down the rabbit hole to discover the world of desserts and pastry. They make fruit tarts as well as gnocchi and a hearty sauce.

Chefs Anne Burrell and Cliff Crooks introduce their recruits to cowboy cuisine, Southwestern flavors and ingredients and teach them how to make eggs Benedict. Then the recruits tackle a classic Tex-Mex dish, chile rellenos.

The teams have to taste and describe a dish to chefs Anne Burrell and Cliff Crooks so that they can replicate it without seeing or tasting it themselves. Then the recruits must create an elegant dinner for two.

The remaining recruits forage for produce at a rooftop farm and create unique dishes with farm-fresh ingredients. Their final challenge is making a three-course, restaurant-quality meal for judges Matt Abdoo, Kwame Onwuachi and Millie Peartree.