Titans vs. Chef Brittanny Anderson _ Full Episode Recap _ Bobby’s Triple Threat _ Food Network

The Art of Cheesecakes: A Study in Gelatin and Flavor

Chef Volio was busy in the kitchen, whipping up a storm as he prepared his first dish for the competition. "I'm making a Parmesan cheese and zucchini cheesecake with a marona almond crust," he announced, measuring out the agar agar, a thickening agent extracted from seaweed. This ingredient was crucial to creating a spongy texture that mimicked the classic cheesecake.

As Chef Volio continued to work on his dish, Chef B was already thinking about his own creation. "I'm doing a zucchini tenderloin with a zucchini skin pesto and a Parmesan SOA cake," he said confidently. His dish consisted of a delicate zucchini tenderloin topped with a flavorful zucchini skin pesto, accompanied by a crispy SOA pancake that added a satisfying crunch to the dish.

Meanwhile, Chef Britney was working on her own unique creation. "I'm making a Taki upav with potato roasty and a SAA pav sauce," she said excitedly. Her dish took inspiration from Swiss cuisine, combining the classic steak sauce with mushrooms and potatoes for a hearty and flavorful main course.

As the competition heated up, Chef Britney revealed that her Taki upav was made with Hen of the Woods mushrooms and green peppercorns. "I'm going to make ricotta dumplings like nudie," she said with a smile. The addition of pickled mushrooms added a tangy element to the dish, while the SAA pav sauce brought everything together.

Chef Britney's dish quickly caught the attention of her competitors, who couldn't help but be impressed by her creativity and skill. "I gave your dish an 18 out of 20," Chef B said, nodding in approval. Meanwhile, Chef Volio's Parmesan cheese and zucchini cheesecake was deemed a solid effort, earning him a score of 7 out of 10.

As the competition came to a close, it became clear that Chef Britney had emerged as the winner, beating both Chef Volio and Chef B with her innovative dish. "I'm not a fan of the fried mushroom," Chef B said, "and I'm not sure we really needed them here." Despite this criticism, Chef Britney's Taki upav had clearly won over the judges' hearts.

In the end, it was clear that creativity and skill were key to success in the competition. Each chef had brought their unique perspective to the table, creating dishes that showcased their mastery of flavor and technique. As they celebrated Chef Britney's win, the chefs couldn't help but be inspired by each other's creations, already thinking about how they could incorporate new ideas into their own cooking.

The $25,000 prize money was within reach, but more importantly, these talented chefs had found a community that valued creativity and collaboration. As they raised their glasses in celebration, it became clear that this competition was about more than just winning – it was about the art of cheesecakes, and the joy of cooking.

"WEBVTTKind: captionsLanguage: eneach night one world class Chef must make it past not one not two but all three of my Titans if they want to take home $25,000 in Cold Hard Cash think I'm hard to beat wait till you get a taste of my Triple Threat chef and owner of four restaurants this Dynamo is on her way to creating her own culinary Empire all over the Mid-Atlantic password please brought worst oo Chef Britney Anderson I knew it yeah hi guys thanks for having me actually Tiffany you just recently ate in one of Britney's restaurants I it and it was fantastic she's going to be a super tough competitor because um she hits flavor for round one you have to make two distinctly different dishes using chicken and paprika 40 minutes on the clock go yes got chick so for my first dish I'm making a spicy chicken meatball with a paprika yogurt and a cucumber relish I grabbed some garlic ginger Thai chilies a little bit of sweet paprika and I'm using the chicken thighs so that the chicken can remain really juicy the first thing that comes to my mind is shnitzel I'm serving the Schnitzel with a smoked paprika cream sauce as well as a salad of kabian fris so for my second dish I'm making a paprika rubbed roasted chicken breast with wild mushrooms for my second dish I'm making a calabrian chili and smok paprika chicken wing with a paprika yogurt ranch okay next I get started on my wing sauce you need a hand I got it I'm using honey for sweetness calabrian chilies sweet paprika and a little bit of Sherry vinegar to hit that acid up I don't have time for the chicken to truly roast the oven but I think that this will be super delicious Tiffany knows how to pull these tricks out of her hat to make things happen really quickly just light the place on fire and people go nuts 1 minute to go I Tred my chicken they're nicely cooked I'm like thank goodness 5 4 3 2 1 all right guys I'd like to introduce you all to your judge this evening this New York City Chef is known for his award-winning Greek cuisine please welcome Chef restaurant tour and my good friend Michael sakis so this is Chef A first dish spicy chicken meatball with a paprika yogurt sauce and a cucumber relish did they know a Greek was coming or Ian no they didn't do the second dish roasted paprika rub chicken breast with a wild mushroom sauce let's move on to Chef B the first dish is a calabrian chili and smoked paprika chicken wing with Paprika yogurt ranch so the second dish is a chicken schnitzel with a smoked paprika cherry cream sauce and the salad is col Robie and white anchovy all right Tiffany your dishes received a 7 out of 10 okay Britney your dishes received an eight out of 10 okay same rules as round one using zucchini and pagana regano the king of cheeses sit down Michael ready go Michael Britney what are you thinking about uh Lobster and zucchini salad with some Parmesan aoli kind of like a take on a Caesar this parmesan aoli is going to be cheesy and bold for my second dish I'm making a Parmesan and ricot stuffed zucchini Blossom with lightly pickled zucchini and a sauce vierge it's a classic French sauce with charred Tomatoes Chef volio what are you doing I'm making a tar Chef for my first dish I'm making a Parmesan cheese and zucchini cheesecake with a marona almond crust he's got like some food chemistry out a couple of scales he's got formulas in his head for all kinds of things first thing I'm doing is measuring out the agar agar it's a thickening agent extracted from seaweed I am putting some gelatin into cold water to bloom it so that I can blend that into a smooth cream that will then set in the freezer the gelatin is going to give it that kind of spongy feel that you get from a cheesecake for my second dish I'm doing a zucchini tenderloin with a zucchini skin pesto and a Parmesan SOA cake it's just a chickpea pancake I'm doing a study of the whole vegetables where did you learn these techniques what do you mean where did I learn it I created it Michael are you okay yes chef I forgot my gelatin for the cheesecake this Miss step has definitely set me back how is he going to get this other dish done 6 5 4 3 2 one all right that's it you guys dish number one is a lobster and zucchini salad with Parmesan and anovi ioli Dish two is a Parmesan and rata stuffed Squash Blossom with pickled zucchini and a tomato be all right let's move on to Chef B the first dish is a zucchini and Parmesan cheesecake with a Marana alond crust dish two this is a zucchini tender line with a zucchini skin pesto and a Parmesan zucchini SOA pancake so Michael your dish has received seven out of 10 points all right Britney your dish is received we haven't seen this before I don't know a perfect 10 I mean I was searching for a negative and I'm a negative guy it just wasn't there you're only making one dish and Britney chooses the two ingredients all right Britney show us what you got Hen of the Woods mushrooms and green peppercorns woo interesting the $25,000 on the line let's cook like it go let's go BR Britney can you tell us what you're making I'm making a my Taki upav so really classic with a potato roasty very Swiss inspired SAA pav is a classic steak sauce made with peppercorn so instead of using SAA pav with steak I'm using it with mushrooms you going to bring some CAC to the game Chef I am Chef I start on my aab sauce garlic and shallots be stocks and and of the woods I want to get that mushroom flavor into my sauce as well hey Brooke what are you making I'm going to make ricotta dumplings like nudie Chef yeah like nudie with pickled mushrooms and my Taki sauce how are the green pepper corns coming into play are you really asking me all these questions right now no I was just kidding okay cool all right the first thing I start on is my sauce I get the pressure cooker add Hen of the Woods mushrooms some onions garlic some smoked turkey legs and then some green peppercorn timer didn't go off I'm checking my eggs oh they're just still raw all right eggs she's putting new eggs in the pot right now they take 6 minutes to cook and they take a solid minute to peel I'm just going to throw the Hail Mary and finger cross I'm going to make it 2 minutes first I plate my nudie then I spoon over my hen of the woods mushroom sauce 30 seconds Britney 5 4 3 2 good job great job let's start with Chef a this is Hen of the Woods or pav with potato roasty and a soft egg did they want it to be a hardboiled egg let's move on to Chef B okay this is a green peppercorn ricotta nudie in a Hen of the Woods sauce pickled and crispy Hen of the Woods I'm not a fan of the fried mushroom and I'm not sure we really needed them here Brooke I gave your dish a 17 out of 20 Britney I gave your dish and 18 congratulations oh my God I can't believe I won but I won and I beat all three Titans mind blown just blown insane come and grab your cash and let's have a drink welcome to the club congrats Ladieach night one world class Chef must make it past not one not two but all three of my Titans if they want to take home $25,000 in Cold Hard Cash think I'm hard to beat wait till you get a taste of my Triple Threat chef and owner of four restaurants this Dynamo is on her way to creating her own culinary Empire all over the Mid-Atlantic password please brought worst oo Chef Britney Anderson I knew it yeah hi guys thanks for having me actually Tiffany you just recently ate in one of Britney's restaurants I it and it was fantastic she's going to be a super tough competitor because um she hits flavor for round one you have to make two distinctly different dishes using chicken and paprika 40 minutes on the clock go yes got chick so for my first dish I'm making a spicy chicken meatball with a paprika yogurt and a cucumber relish I grabbed some garlic ginger Thai chilies a little bit of sweet paprika and I'm using the chicken thighs so that the chicken can remain really juicy the first thing that comes to my mind is shnitzel I'm serving the Schnitzel with a smoked paprika cream sauce as well as a salad of kabian fris so for my second dish I'm making a paprika rubbed roasted chicken breast with wild mushrooms for my second dish I'm making a calabrian chili and smok paprika chicken wing with a paprika yogurt ranch okay next I get started on my wing sauce you need a hand I got it I'm using honey for sweetness calabrian chilies sweet paprika and a little bit of Sherry vinegar to hit that acid up I don't have time for the chicken to truly roast the oven but I think that this will be super delicious Tiffany knows how to pull these tricks out of her hat to make things happen really quickly just light the place on fire and people go nuts 1 minute to go I Tred my chicken they're nicely cooked I'm like thank goodness 5 4 3 2 1 all right guys I'd like to introduce you all to your judge this evening this New York City Chef is known for his award-winning Greek cuisine please welcome Chef restaurant tour and my good friend Michael sakis so this is Chef A first dish spicy chicken meatball with a paprika yogurt sauce and a cucumber relish did they know a Greek was coming or Ian no they didn't do the second dish roasted paprika rub chicken breast with a wild mushroom sauce let's move on to Chef B the first dish is a calabrian chili and smoked paprika chicken wing with Paprika yogurt ranch so the second dish is a chicken schnitzel with a smoked paprika cherry cream sauce and the salad is col Robie and white anchovy all right Tiffany your dishes received a 7 out of 10 okay Britney your dishes received an eight out of 10 okay same rules as round one using zucchini and pagana regano the king of cheeses sit down Michael ready go Michael Britney what are you thinking about uh Lobster and zucchini salad with some Parmesan aoli kind of like a take on a Caesar this parmesan aoli is going to be cheesy and bold for my second dish I'm making a Parmesan and ricot stuffed zucchini Blossom with lightly pickled zucchini and a sauce vierge it's a classic French sauce with charred Tomatoes Chef volio what are you doing I'm making a tar Chef for my first dish I'm making a Parmesan cheese and zucchini cheesecake with a marona almond crust he's got like some food chemistry out a couple of scales he's got formulas in his head for all kinds of things first thing I'm doing is measuring out the agar agar it's a thickening agent extracted from seaweed I am putting some gelatin into cold water to bloom it so that I can blend that into a smooth cream that will then set in the freezer the gelatin is going to give it that kind of spongy feel that you get from a cheesecake for my second dish I'm doing a zucchini tenderloin with a zucchini skin pesto and a Parmesan SOA cake it's just a chickpea pancake I'm doing a study of the whole vegetables where did you learn these techniques what do you mean where did I learn it I created it Michael are you okay yes chef I forgot my gelatin for the cheesecake this Miss step has definitely set me back how is he going to get this other dish done 6 5 4 3 2 one all right that's it you guys dish number one is a lobster and zucchini salad with Parmesan and anovi ioli Dish two is a Parmesan and rata stuffed Squash Blossom with pickled zucchini and a tomato be all right let's move on to Chef B the first dish is a zucchini and Parmesan cheesecake with a Marana alond crust dish two this is a zucchini tender line with a zucchini skin pesto and a Parmesan zucchini SOA pancake so Michael your dish has received seven out of 10 points all right Britney your dish is received we haven't seen this before I don't know a perfect 10 I mean I was searching for a negative and I'm a negative guy it just wasn't there you're only making one dish and Britney chooses the two ingredients all right Britney show us what you got Hen of the Woods mushrooms and green peppercorns woo interesting the $25,000 on the line let's cook like it go let's go BR Britney can you tell us what you're making I'm making a my Taki upav so really classic with a potato roasty very Swiss inspired SAA pav is a classic steak sauce made with peppercorn so instead of using SAA pav with steak I'm using it with mushrooms you going to bring some CAC to the game Chef I am Chef I start on my aab sauce garlic and shallots be stocks and and of the woods I want to get that mushroom flavor into my sauce as well hey Brooke what are you making I'm going to make ricotta dumplings like nudie Chef yeah like nudie with pickled mushrooms and my Taki sauce how are the green pepper corns coming into play are you really asking me all these questions right now no I was just kidding okay cool all right the first thing I start on is my sauce I get the pressure cooker add Hen of the Woods mushrooms some onions garlic some smoked turkey legs and then some green peppercorn timer didn't go off I'm checking my eggs oh they're just still raw all right eggs she's putting new eggs in the pot right now they take 6 minutes to cook and they take a solid minute to peel I'm just going to throw the Hail Mary and finger cross I'm going to make it 2 minutes first I plate my nudie then I spoon over my hen of the woods mushroom sauce 30 seconds Britney 5 4 3 2 good job great job let's start with Chef a this is Hen of the Woods or pav with potato roasty and a soft egg did they want it to be a hardboiled egg let's move on to Chef B okay this is a green peppercorn ricotta nudie in a Hen of the Woods sauce pickled and crispy Hen of the Woods I'm not a fan of the fried mushroom and I'm not sure we really needed them here Brooke I gave your dish a 17 out of 20 Britney I gave your dish and 18 congratulations oh my God I can't believe I won but I won and I beat all three Titans mind blown just blown insane come and grab your cash and let's have a drink welcome to the club congrats Ladi\n"