Worst Cooks in America

Recruits arrive at boot camp to meet up with chefs Anne Burrell and Cliff Crooks; the recruits must cook a loved one's favorite dish, and then they're tasked with replicating the chefs' surf-and-turf dinner before Anne and Cliff choose their teams.

The recruits find boot camp transformed into a gladiator-style arena, and chefs Anne Burrell and Cliff Crooks challenge their stamina, speed and palates; after making falafel platters, they have to prepare chicken adobo, and one recruit is sent home.

Boot camp becomes a beachside resort, and Anne Burrell and Cliff Crooks challenge the recruits to explore iconic summer dishes and ingredients; they create beach picnic baskets, make crab cakes with a sauce and salad and cook grilled fish dinners.

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; chefs Anne Burrell and Cliff Crooks send them down the rabbit hole to discover the world of desserts and pastry; making fruit tarts, 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; the recruits then tackle chile rellenos, a classic Tex-Mex dish.

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; the recruits must then 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.