WO - Worst Cooks in America

Season 5, Episode 3

Glazed and Confused

It's time to learn how to build flavors. From a sweet skill drill making doughnuts to a savory main dish challenge making roulades, the recruits are asked to experiment for the first time in the kitchen and create their own take on these dishes to drastically unpredictable results.

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Recipes From This Episode

Plain Doughnuts

Mexican Chocolate Glazed Doughnuts with Red Chile Peanuts

Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts

Pork Involtino

Perfect Mashed Potatoes

Garlic Yukon Gold Mashed Potatoes

Roasted Chicken Roulade with American Triple Cream and Georgia Ham

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Scratching the Surface

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Bringing In the Dough

The recruits are summoned back to Boot Camp for their next challenge. As they approach, a garage door opens, which alarms Carol. "When a gate rises in New York," she says, "you run the other way." But not this time, because it's Anne and Bobby driving a doughnut truck stocked with all different kinds of flavors.

Photo By: Zach Dilgard/AP Images ©2013, Television Food Network, G.P. All Rights Reserved.

Taking It from Scratch

The recruits take extensive notes as Anne and Bobby start the demonstration. Bobby explains they must create their "own flavor combination using a doughnut as a blank canvas." Anne continues: "It's about combining flavors, salty and sweet ... sweet and spicy or sour and spicy." But it all starts with the dough.

Photo By: Zach Dilgard/AP Images ©2013, Television Food Network, G.P. All Rights Reserved.

Rising to the Challenge

"I could see myself baking forever," says Mike, "waking up at 3:00 in the morning to roll out some dough alone." But when it comes to waiting for that dough to rise, it's another story because they have only one hour, 30 minutes for the challenge. Stephanie's over it. She's just thinking about her toppings: gummy bears, confetti sprinkles and bacon.

Photo By: Zach Dilgard/AP Images

Do What You Know

"Mine is, like, so clunky," says Danielle about her dough. She and Carie both have issues kneading it. But when it comes to using an appliance, it gets worse. Neither is able to get the food processor to pulverize Carie's toppings. Carie decides to switch gears: "If it's one thing I know how to use," she says, "it's a blender. I make my margaritas in it all the time."

Photo By: Zach Dilgard/AP Images

Don't Talk the Talk If You Can't Walk the Walk

Jamie's pumped up about the challenge, smack-talking the Blue Team, but when it comes to making his doughnut, he's at a loss since he doesn't eat them. "I'm trying to get my flavors together," he says. "And my go-to is Key lime pie." Unfortunately the mentors find it dense; Anne calls it a "ring toss doughnut."

Photo By: Zach Dilgard/AP Images

Tasting the Difference

What's different with this tasting is that Anne and Bobby are doing it blind. After getting through a number of dense and dry doughnuts, Anne and Bobby find one they love, doughnut C, a s'mores-inspired creation. "I like that they tried to burn the marshmallow-y kind of stuff," says Anne.

Photo By: Zach Dilgard/AP Images ©2013, Television Food Network, G.P. All Rights Reserved.

Winner's Advantage

Before announcing the winner of the challenge, Anne announces a game-changing advantage. The mentor for the winning team will be able to trade a player. After a number of upsetting losses for the Red Team, Anne is overjoyed to discover doughnut C belongs to Mike. She chooses to trade Stephanie for Carie.

Photo By: Zach Dilgard/AP Images

Let's Get Rolling

For the Main Dish challenge, the recruits must attempt to make a roulade, a thinly pounded meat rolled up with filling. It will further teach them "how to combine flavors," says Bobby. Amber can't get over how good Bobby's chicken roulade is: "This tastes so good. You can leave me alone with this roulade."

Photo By: Zach Dilgard/AP Images

Fitting Into the Team

As a new member of the Red Team, Carie really wants to impress Anne, but Carie admits, "She scares the dickens out of me." Carie decides to fill her roulade with spicy sausage, lemon zest and pears. Anne tells her: "Don't let trying to impress me get in the way of you learning."

Photo By: Zach Dilgard/AP Images ©2013, Television Food Network, G.P. All Rights Reserved.

Pounding His Way Up the Ladder

Danny is pounding away at the chicken for his roulade. His filling will include bacon, onions and cheese. "I am impressed at this combination — that I thought of that," he says. He calls the finished dish a "chicken Dijonnaise roulade," which Bobby finds very good, calling it one of his best efforts.

Photo By: Zach Dilgard/AP Images

From Mashed Potatoes to Soup

Anne is worried about Carol, who has her water boiling but still hasn't added the potatoes. "Stop and think what you need to do," Anne tells her. Carol admits to feeling overwhelmed and ends up adding too much cream to her potatoes, which turn out as thin as soup.

Photo By: Zach Dilgard/AP Images ©2013, Television Food Network, G.P. All Rights Reserved.

Striving for Restaurant Quality

Amber and Danny work on the plating of their roulades. As she finishes hers, Amber thinks it looks "kind of like little chickens in a Jacuzzi," resembling five-star cuisine. On tasting her dish, Bobby thinks it's very good and that it does actually look like restaurant quality. Amber is speechless when Bobby tells her she won.

Photo By: Zach Dilgard/AP Images ©2013, Television Food Network, G.P. All Rights Reserved.

Not All Experiments Are Successful

Ken dives right into the challenge, but he soon goes overboard, choosing to "try something out of the box" by using lobster, peaches, basil and mozzarella cheese in his pork roulade filling. Anne is worried, as it's his first time cooking lobster. But when time starts dwindling, he switches to ground lamb.

Photo By: Zach Dilgard/AP Images

Trying a Change of Scenery

Anne couldn't get through to Stephanie, but maybe Bobby can. Stephanie says: "I am excited to ... see how his teaching method works with my personality." Bobby thinks her combination of spinach, bacon and cheese in her roulade is flavorful, but he calls her out for not frying the bacon beforehand.

Photo By: Zach Dilgard/AP Images ©2013, Television Food Network, G.P. All Rights Reserved.

Two Times the Charm

Mike decided to use lychees in his dish because they reminded him of Anne's hair. Unfortunately Anne finds it to be "a weird flavor combination" but actually likes the stuffing. Surprisingly, though, she calls it the most successful roulade and names him the winner. "One is a win. Two is a streak," says Mike.

Photo By: Zach Dilgard/AP Images ©2013, Television Food Network, G.P. All Rights Reserved.

Trying to Live Up to Too Much

For coming up with his flavor combination, Joe decided to go for broke: "I'd rather do too much than not enough." Even though Joe was hoping to live up to his chef grandfather's name, Bobby finds the dish has too many ingredients that are "fighting each other." Bobby tells him: "Good cooks have restraint."

Photo By: Zach Dilgard/AP Images ©2013, Television Food Network, G.P. All Rights Reserved.

The Downside of Overthinking It

Anne calls forward Carol and Ken as the Red Team's bottom two. She points out that this week Carol took a big step back, whereas Ken got caught up in thinking too much. But in the end she sends home Ken. "I think I won, in my own way," he says. "It's been a wild ride." He adds, "I enjoyed every minute of it."

Photo By: Zach Dilgard/AP Images

Leaving with a Lesson Learned

Bobby announces Joe and Danielle as this week's bottom two. Bobby says, "I would like to keep both of you," but in the end he sends home Joe with the lesson that "more is not better." Joe is bummed. "I definitely learned a big lesson about flavors and the simplicity of a dish," he says. "I just wish it wasn't at the expense of me being knocked out of the competition."

Photo By: Zach Dilgard/AP Images ©2013, Television Food Network, G.P. All Rights Reserved.

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