The MasterChef garden is decked out for a sunny backyard BBQ and the Top 6 duos feel the burn.

For their first individual challenge of the season, the chefs are surprised in the kitchen by Top Chef Miami winner, Hung Huynh, and challenged to make a dish inspired by 5 of the larger Asian communities in Houston.

The chefs are joined by local chef Chris Williams in the Quickfire Challenge. He tasks the chefs to put their own twist on a biscuit dish in honor of his great grandmother, Lucille B. Smith.

The town of Casserta, is home to some of the best buffalo mozzarella in the world, David tours the dairy with Rosanna and after cooking up some gourmet cheese dishes, he heads back to Naples to try mozzarella sushi.

Ainsley explores how spices can work wonders in our food. He kicks things off with a dish perfect for brunch with his Ras El Hanout Shakshuka.

James visits Vigo, home to the biggest fish market in Europe. He tries Galician Octopus, we see how a traditional Galician loaf is made, and he visits a Furancho.

The hunt is on to discover the ultimate Provençal tomato recipe.

Marcus wants to discover how lamb is produced in Provence.

The MasterChef garden is decked out for a sunny backyard BBQ and the Top 6 duos feel the burn.

For their first individual challenge of the season, the chefs are surprised in the kitchen by Top Chef Miami winner, Hung Huynh, and challenged to make a dish inspired by 5 of the larger Asian communities in Houston.

The chefs are joined by local chef Chris Williams in the Quickfire Challenge. He tasks the chefs to put their own twist on a biscuit dish in honor of his great grandmother, Lucille B. Smith.

The town of Casserta, is home to some of the best buffalo mozzarella in the world, David tours the dairy with Rosanna and after cooking up some gourmet cheese dishes, he heads back to Naples to try mozzarella sushi.

Ainsley explores how spices can work wonders in our food. He kicks things off with a dish perfect for brunch with his Ras El Hanout Shakshuka.

James visits Vigo, home to the biggest fish market in Europe. He tries Galician Octopus, we see how a traditional Galician loaf is made, and he visits a Furancho.

The hunt is on to discover the ultimate Provençal tomato recipe.

Marcus wants to discover how lamb is produced in Provence.

For their first individual challenge of the season, the chefs are surprised in the kitchen by Top Chef Miami winner, Hung Huynh, and challenged to make a dish inspired by 5 of the larger Asian communities in Houston.

The chefs are joined by local chef Chris Williams in the Quickfire Challenge. He tasks the chefs to put their own twist on a biscuit dish in honor of his great grandmother, Lucille B. Smith.

The town of Casserta, is home to some of the best buffalo mozzarella in the world, David tours the dairy with Rosanna and after cooking up some gourmet cheese dishes, he heads back to Naples to try mozzarella sushi.

Ainsley whips up fruity granola breakfast cranachan and a tropical smoothie.

In Castille & Leon, James is introduced to Torrijas, he is shown how to cook traditional Maragoto, we meet an asparagus producer and he visits a cattle farm producing amazing steak.

Marcus is indulging in two French passions, food & sport, so he goes on the hunt for the ultimate local cheese.

Marcus competes for the ultimate prize at a local olive festival.

The three duos from last week’s losing team face the final Pressure Test of the season.

The chefs meet Brooke Williamson at Houston’s J-Bar-M where she tasks them with putting their own spin on a brisket dish for some of the best BBQ pitmasters in Houston.

Working in pairs, the chefs must create salty-sweet desserts that will inspire a new flavor of Talenti gelato.

David spends time with the Mattiucci Brothers who are known in Naples for their independent fishing operation. They troll the gulf of Naples for the freshest catch and then serve up their famous crudo from the Mattiucci fish shop.