Videos
Let’s Get Saucy
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- Let’s Get Saucy
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The competition reaches a boiling point as the top 10 chefs battle it out in a full-scale Tournament of Sauces. Across three relentless rounds, the tournament reveals who truly understands the backbone of great cooking and who’s out for revenge, on AMERICA’S CULINARY CUP, Wednesday, March 25 (9:30-10:30 PM, ET/PT) on the CBS Television Network, and streaming on Paramount+ (live and on-demand for Paramount+ Premium plan subscribers, or on-demand for Paramount+ Essential subscribers the day after the episode airs)*. Padma Lakshmi serves as executive producer and host, as well as judge alongside Michael Cimarusti and Wylie Dufresne.
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- Let’s Get Saucy
- 1
- 4
- Airdate:
The competition reaches a boiling point as the top 10 chefs battle it out in a full-scale Tournament of Sauces. Across three relentless rounds, the tournament reveals who truly understands the backbone of great cooking and who’s out for revenge, on AMERICA’S CULINARY CUP, Wednesday, March 25 (9:30-10:30 PM, ET/PT) on the CBS Television Network, and streaming on Paramount+ (live and on-demand for Paramount+ Premium plan subscribers, or on-demand for Paramount+ Essential subscribers the day after the episode airs)*. Padma Lakshmi serves as executive producer and host, as well as judge alongside Michael Cimarusti and Wylie Dufresne.
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- Call Aunt Quail
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- Airdate:
The remaining chefs leave the pantry behind to harvest the ingredients that will decide their fate and then return to the Penthouse to face the Sustainability Commandment. Their challenge: transform farm‑fresh produce alongside hyper‑sustainable ingredients like ants and mussels into bold, elevated dishes. When the scores are tallied, the bottom two chefs are pushed into a ruthless head‑to‑head, cooking one final time using only discarded scraps and leftovers.
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- Call Aunt Quail
- 1
- 3
- Airdate:
The remaining chefs leave the pantry behind to harvest the ingredients that will decide their fate and then return to the Penthouse to face the Sustainability Commandment. Their challenge: transform farm‑fresh produce alongside hyper‑sustainable ingredients like ants and mussels into bold, elevated dishes. When the scores are tallied, the bottom two chefs are pushed into a ruthless head‑to‑head, cooking one final time using only discarded scraps and leftovers.
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- Meat the First Commandment
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- Airdate:
With the competition officially underway and the first four chefs already sent home, the remaining 12 contenders feel the pressure rise as they confront the first and most unforgiving of the 10 Commandments: Meat. In a challenge that strips cooking down to its raw essentials, the chefs leave the kitchen behind and head to the farm. Paired up and pushed outside their comfort zones, they must break down a massive 250-plus-pound hind saddle of beef, then transform their cuts into unforgettable dishes for more than 100 meat-loving guests at the inaugural America’s Culinary Cup Carnivore Classic. With $1 million on the line, there’s no room for mistakes.
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- Meat the First Commandment
- 1
- 2
- Airdate:
With the competition officially underway and the first four chefs already sent home, the remaining 12 contenders feel the pressure rise as they confront the first and most unforgiving of the 10 Commandments: Meat. In a challenge that strips cooking down to its raw essentials, the chefs leave the kitchen behind and head to the farm. Paired up and pushed outside their comfort zones, they must break down a massive 250-plus-pound hind saddle of beef, then transform their cuts into unforgettable dishes for more than 100 meat-loving guests at the inaugural America’s Culinary Cup Carnivore Classic. With $1 million on the line, there’s no room for mistakes.
