Tiffani Faison is back and ready to take on an old rival.
Dale Talde is ready for tonight's competition and has a fun challenge up his sleeve. Did anyone say redemption?
Who's coming to dinner? Only some of the biggest names in heavy metal. Rob Zombie, Scott Ian, and Gary Holt all join the judges' panel this week.
Dale challenges Tiffani to revisit a dish they both struggled with during Top Chef All-Stars: dim sum.
We can't tell if Tiffani is more angry or excited about making dumplings again. Maybe she's an-cited? ex-gry?
With only 30 minutes to create two dim sum dishes, Dale gets to work.
Tiffani begins working on her first creation: a smoked lobster and uni dumpling.
The judges like what they see, but will they like what they taste? Mostly, and the win goes to Dale.
After issuing her own challenge (a signature craft cocktail that's derivative of a classic cocktail and an American classic canapé), Tiffani gets to work on a cross between a mojito and an Old Fashioned.
Dale decides to complement his take on the Bloody Mary with a spicy deviled egg canapé topped with candy black pepper bacon.
A little nitrogen with your butter? Tiffani uses the surprise ingredient to turn the pancetta butter into a powder that instantly melts onto her signature mini biscuit.
The judges are clearly enjoying their cocktails. Even Curtis is converted into a Bloody Mary fan!
When the chefs are issued a vegan challenge, Tiffani pulls out all the stops (and ingredients). Her sous chef Gabriel lends a hand.
Dale attempts to create a "spring salad on a stick." Just the way mom used to make. . .
Tiffani gets to work on a Thai street food-inspired sauce for her noodles.
Longtime vegan Rob oversees Dale's cooking.
The musician/director is less than impressed when he learns Dale isn't a metal fan.
Scott, Curtis, and Gary are not vegans, so they will be hard to win over.
The competition was close, but in the end it was Dale's peanut butter and jelly stuffed mochi that won him the Duel. Congrats Dale!