Mary Sue and Jaime get right to work pleasing Ruth Reichl -- and the rest of the judges.

Traci and her sous get to work on her fish and fowl-filled menu.

Mary Sue obviously does not have the soap/cilantro gene.

Ty knows a little bit of salt goes a long way.

Back from the grocery store -- with minimal traffic.

Get your hands in their Jamie, there's no holding back at this point.

Traci gets her ducks (and quails) in a row.

Jaime attempts to not get too crabby under all that pressure.

Floyd and Ty are working right in sync.

Mary Sue utilizes a little bit of science to get her lemon soufflé dish just right.

If you think cutting some onions is going to make Traci Des Jardins cry, you're wrong.

Curtis tries to get some insight into Traci's menu for the evening.

"It's no big deal, it's just 'Top Chef Masters.'"

Curtis gives things a try on the other side of the apron.

If you start your day with Curtis Stone and Mary Sue, it's bound to be a good one.

Curtis whets the appetites of the Masters before their big day.

The chefs admire the view at their al fresco dinner (yes we know they're looking at Curtis).

Keep the mimosas flowing -- it helps to take the edge off.

Mary Sue gives a little bit of back story on her Asian steak tartare.

Where's the beef?

James explains to Susan why he loves rendang so much.

Cheers to the last supper.

The chefs look pretty jovial considering the pressure's on.

Jody Adams has Curtis speechless.

James Oseland and Susan Feniger ponder just how much love Floyd put into his rendang.

James' blazer instead of the usual cardigan really lends an bit of gravitas to the final judges' table.

And kudos to Floyd!

Cheers to Floyd and to the Young Scientist Cancer Research Fund at Mount Sinai Medical School.