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Yahoo
5 days ago
- Entertainment
- Yahoo
‘MasterChef' recap: Which Dynamic Duo crumbles under the pressure in ‘Macaron Mayhem'?
Tonight's MasterChef challenge is all about mastering one of the toughest desserts in the world — the beloved macaron. The couples must bake not just a dozen macarons, but a giant tower of perfectly formed delicacies. Find out who crumbles in this sweet challenge in the all-new "Macaron Mayhem" episode of MasterChef: Dynamic Duos airing Wednesday, Aug. 6 (8 p.m. ET/PT) on Fox. Read on for the full recap The Contestants See the full list of Season 15 contestants below (with previously eliminated chefs crossed out). More from Gold Derby 'Big Brother 27' recap: Mickey makes new enemies, betrays close allies in chaotic Veto episode 'America's Got Talent 20' recap: Auditions end as Howie and Simon pie an opera singer in the face Name Relationship Hometown Adam & Joel Brothers Athens, Ga. Ashley & Ricky Siblings Orlando, Fla./Buffalo, N.Y. Azu & Javier Divorced Exes Miami Beach, Fla./Miami Darce & Courtney Animal ER Nurses Chicago Jessica & Jesse Long Term Relationship Boston Kayla & Ryan Kate MasterChef Junior Besties Moriches, N.Y./Grapevine, Texas Kevin & Trey Best Friends New Bern, N.C./Charlotte, N.C. Rachel & Julio Married Naples, Fla. Timothy & Athena Newlyweds Bowie, Md. Tina & Aivan Aunt & Niece Fountain Valley, Calif./Fairplay, Colo. Tonna & Cait Mother & Daughter Brandon, S.D. Zach & Michelle Married Minneapolis The Challenge Before revealing this week's baking challenge, judges Gordon Ramsay, Tiffany Derry, and Joe Bastianich take a moment to reflect on how many past contestants have fallen victim to the notoriously tricky yet mesmerizingly beautiful macarons. These delicate treats may look innocent, but their exacting nature has shattered the dreams of many. Who will these delectable desserts defeat tonight? Each Dynamic Duo is tasked with creating at least two different flavors of macarons for their tower. Their workstations are stocked with the essentials, along with a limited pantry for additional flavor options. The duo that crafts the most impressive tower will win the final advantage of the season, while the duo with the weakest tower will face elimination. The clock is ticking — they have just 90 minutes to complete the challenge. Judgement Adam & JoelDish: Strawberry Cheesecake Macaron and Chocolate Peanut Butter Cup MacaronGordon: "Visually, it's stunning. The sheen on them is beautiful and consistent. They're delicious." Tiffany: "Overall — the shell, the crunch, the crunch — very consistent."Joe: "Technically correct. The flavors are spot-on." Jessica & JesseDish: Pistachio & White Chocolate Macaron and Strawberry Cheesecake MacaronGordon: "I love the contrast — the combination is beautiful." Tiffany: "I like that it tastes like fresh strawberry. It's really nice."Joe: "The strawberry cheesecake is good. The pistachio one, I really like a lot. Not bad." Rachel & JulioDish: Chocolate & Blood Orange Brigadeiro Macaron and Passion Fruit & White Chocolate MacaronGordon: "The chocolate is delicious, but the texture is slightly grainy and it's a little overcooked." Tiffany: "The flavors inside are great, but we're looking to get the right crunch. It didn't hit the way that I would want it to hit."Joe: N/A Tina & AivanDish: Matcha Buttercream Macaron and Yuzu & White Chocolate MacaronGordon: "This thing is rock hard. That is not the sound of a macaron." Tiffany: "It doesn't leave you wanting more. I do like the yuzu."Joe: "This is what happens when you put cream cheese between two biscuits. Even the mighty fall." Zach & MichelleDish: Lemon Lavender Macaron and Chocolate Bourbon MacaronGordon: "The cook on these are exceptional. The consistency is top-notch. They taste delicious." Tiffany: "The chocolate is a little crunchy, but I like the lemon."Joe: "Well constructed, but I wish the fillings had more [power]." Timothy & AthenaDish: Peach Cobbler Macaron and Banana Pudding MacaronGordon: "Visually, it's all over the place. The medium-sized ones are delicious. The little version is crunchy and overcooked." Tiffany: "I do get the flavor of banana. The peach tastes like whipped butter."Joe: "They're all different sizes. The execution is pretty terrible." Azu & JavierDish: Chocolate Amaretto Macaron and Strawberry & Raspberry MacaronGordon: "It's consistent, but be careful how you assemble them. The flavor profile is there — it's a tower of art." Tiffany: "They're not filled as evenly as we would like, but the size looks nice. Also, it's delicious! This is what we're looking for!"Joe: "I'm a fan. The flavors are spot-on." Winners The winners of this challenge and the last game-changing advantage of the season were Adam & Joel. The judges also congratulated Azu & Javier and Zach & Michelle for their great macarons this week. Elimination The judges decided the worst two pairs were Tina & Aivan and Timothy & Athena. In the end, the Dynamic Duo eliminated was Timothy & Athena. The newlyweds remarked, "We came here on our honeymoon. Being able to show the judges our love and feel that love through our food is more than anything we could have asked for. This was the best wedding gift we could have ever gotten." Next Week The heat is on for the final team challenge of the season! As tonight's winners, Adam & Joel have earned the power to choose who will stand beside them at the grill for an epic barbecued feast. The stakes have never been higher! Best of Gold Derby 'Australian Survivor vs. The World' premiere date and cast photos: 'King' George Mladenov, Cirie Fields, Parvati Shallow … From 'Housewives' overload to the 'shadiest queens' alliance: The dish on 'The Traitors' Season 4 lineup The 25 best 'Survivor' villains of the past 25 years Click here to read the full article. Solve the daily Crossword
Yahoo
18-06-2025
- Automotive
- Yahoo
1000 Miglia 2025: Morning Between the Futa and Raticosa Hairpin Bends
FROM 1:00 PM THE 430 CLASSIC CARS WILL START ARRIVING IN SIENA, WHERE THEY WILL STOP IN PIAZZA DEL CAMPO BRESCIA, Italy, June 18, 2025 (GLOBE NEWSWIRE) -- The second leg of the 1000 Miglia 2025 left in the early morning today from Bologna. The weather continued to assist the crews, who reached the two historic 1000 Miglia passes, the Futa and the Raticosa, in view of sun-kissed Apennine panoramas. Along the stretch connecting the two passes, the first Average Trial of this edition was also held. 'The roar of the engines at the start and the smell of paraffin for me are synonymous only with the 1000 Miglia – Joe Bastianich's statement while waiting for the Time Control at the start of the leg in Bologna – today we will be in Siena, in the Chianti region, and in Rome, the Caput Mundi city. It will be an adventure, we are doing very well, and we are happy that the weather is assisting us.' The classification updated after Time Trial 32 sees Erejemovic-Llanos in the lead in a 1929 Alfa Romeo 6C 1500 Ss, who, with today's first sports trials, have overtaken the defending champions Andrea Vesco and Fabio Salvinelli, who had ended yesterday's leg in first position. Still in third position is the Belometti-Ricca crew in a 1929 Lancia Lambda Spider Tipo 221. Hotz-Mozzi remain in the lead of the Ferrari Tribute with an F8 Spider, and so do Magni-Giavardi in a Polestar 4 for the 1000 Miglia Green. Around 9.15 am, the convoy reached Prato: after the Time Control on the banks of the Bisenzio River, the cars made their way through the heart of the Tuscan town, passing through Piazza Duomo, Piazza San Francesco and Piazza Santa Maria delle Carceri, greeting the Prato public with a Passage Control in front of the Emperor's Castle. It was then the turn of the Time Trials in the Linari area, after which it was the Val d'Elsa that accompanied the convoy to the arrival in Piazza del Campo in Siena, for the iconic glimpse of the liveries parked on the tricolour synthetic in the famous square of the Palio delle Contrade. Press Office+393316133162 A photo accompanying this announcement is available at in to access your portfolio
Boston Globe
27-05-2025
- Business
- Boston Globe
From busboy to beverage director: Meet Jose Luis Betancur
I like to be a mentor, showing everything I've been learning through the years from other people, giving that to others — trying to find a way to make people happy. Advertisement How did you get into this industry? When I came to the US, I was always attached to restaurants. I was doing valet parking in a French restaurant in the South End, Petit Robert. My first day as a busser was Mother's Day. I'll always remember it. It was brunch. I was working solo, and I was dropping things because I was so anxious and nervous and busy. I just needed a little break. I went downstairs to rest a little bit. Advertisement Jacky told me, 'We don't rest. We need to go back to work.' That told me: It's time to do things. It's time to continue the work. I think that kind of gave me a path toward the structure of our industry, how much we want to take care of guests. We're tired, but we need to take care of them. I started moving into many other different restaurants in the city, on Newbury Street and the Park Plaza area. I worked at Via Matta; I worked in the North End as a busser at Fiore. That was a busy place, very Italian-driven, very hard-core. It was an interesting vibe; it was awesome, the fast pace. I was working with a lot of professional servers back in the day, all these Italian servers. It was awesome learning from them, learning how they do service. How did you get into wine? I always loved being in this industry. My father was a chef in Chile. I feel like I've always had that type of foodie mentality. I got married in Boston, and then we moved to New York; [my wife] got into school in New York. I said: I need to get a job. I saved one on my browser, I applied, I had a second interview, and I started working for TAO. I wanted to make a little bit more money as well. Since I was in New York, things were a bit more complicated. I asked my beverage director, 'Can I do something else?' Advertisement They said to come early in the morning and organize all the wine, liquor, and beer deliveries. So that's what I did. I started looking at the vintages of the wines, and it was fascinating, I said: 'I want to learn more about wine. Can you teach me?' I was told that the world of wine is very complicated. They said, 'I can teach you, but I highly recommend you take classes.' I found a program at the Sommelier Society of America in New York. It was a six-month program, and then from there, pretty much, I just took off. I applied to a place in Midtown from the Patina Group. Since I was a new guy, I was getting the worst section. In order for me to make money every day, I was just talking about wine pairings and making people happy. I was able to develop this and make a daily living. My wine director said, 'I like the way you talk about wine. It's awesome. Continue to do that.' I became a certified sommelier. My wife and I came back to Boston, and then I started working at Bel Ari, a very small place. I applied to Harvest, but then Joe Bastianich was opening Babbo. What was Babbo like? I was the sommelier. I learned everything Italian, rustic, peasant food. We had a lot of natural wine, a lot of small family producers. For me, it was very challenging to recommend to our guests. I was always used to classic French varietals. It was a constant study. My palate was developing more earthy, savory nuances. Advertisement What were your first impressions of Boston when you moved here? This was probably 15 years ago. My first impression was that it was very clean, beautiful. I do remember my first look at the city, walking out of South Station and then going up to Summer Street. Back then, there was Macy's. It had all these beautiful American flags. It was a little bit past December, so there were still holiday decorations out. There were all these beautiful flags, 50 of them, and Filene's was still there. It was very elegant, the architecture. I took some pictures right away of those buildings. Another thing that grabbed my attention was the newspaper boxes and mail boxes on the street — they were colorful, flashy colors. Where do you eat when you're not working? We try to do Mexican food. I live in Manchester, N.H. There's [a restaurant] called I went to What's your favorite wine? Wow, that's a very difficult question: Val delle Corti, Chianti Classico 2010 and 2010 Azienda Agricola Pugnane 'Villero' Barolo. How do you not get a hangover? Wine gives me a horrible hangover. Maybe I'm just old. I was always told: It's a glass of wine and two glasses of water. What do you snack on at home? That's difficult. I mean, chocolate's always great. Lately, I've been doing a little Hershey's, and Lake Champlain milk and dark chocolate. Advertisement Last but not least: What food won't you eat? Anything that's aggressively spicy. I just want a little touch of spiciness. Interview was edited for clarity. Kara Baskin can be reached at
