to make meatballs; he throws them into the oven to bake. He garnishes with raw cherry tomatoes, which he hopes adds some color.

Infusing the Jewish Penicillin

Karen, a private chef and single mom, decides to do a nod to her Jewish heritage by making a matzo ball soup version of spaghetti and meatballs, replacing the matzo balls with chicken meatballs and adding egg noodles to the broth. Unfortunately her noodles don't make it into the bowl before the clock runs out.

Upping the Italian Quotient

Nia, a baker, a bride-to-be and a proud Italian, picks up wonton wrappers, ground pork and Italian sausage as her substitutions. She also picks up a jar of tomato sauce; Nina says if her nonna could see her using it, she'd roll in her grave. Nia'ssavory route, but Stanley takes a risk and decides to make dessert.

Savory Soul Food vs. Sweet Treat

Tom makes a classic Louisiana maque choux using frozen corn, frozen shrimp and a frozen Southwestern sauce that turns out to be way too salty, but he cuts it with vanilla ice cream. Lorena felt the dish transported her to New Orleans. Stanley's dessert, on the other hand, didn't pay off. The cheesecake and strawberry ice cream pie he made was fine, but Troy found the Popsicle sauce bitter. Stanley ends up checking out.

Pocketing the Prize

Tom finds eight out of 10 items on the list. He wasn't able to get the almond paste in time. And he ran right past the canned olives at the last second, but there wasn't enough time