- I wanna look like you.
- It's impossible.
You look great, Gabriela.
- Yeah, I look like Brad now.
[jazzy music]
Okay.
- Okay?
- [Rick] Rate food, take one.
- Today, we are rating foods.
- On a very broad scale.
- One to 100?
- One being disgusting.
- And 100 being insanely delicious.
- Why isn't it just one
to 10, this is crazy.
- I'm out of here, I'm out
of here, I can't do this.
- Stay tuned.
[giggling] Cut, cut, cut.
- I think they probably
want us to fight about stuff
but I don't think we're gonna fight.
- I feel like you and I
have fairly similar tastes.
- I don't envision any
big fights breaking out,
but we shall see.
- No.
- We usually agree.
- Yeah, we do.
If not, I make him change
his mind. [giggles]
- I respect Delaney's opinions.
- I respect Claire's opinions.
- They might be wrong,
but I'll respect them.
[laughing]
- Delaney is just a
walking tower of opinions.
- There are particular
people that have become known
for having very specific opinions.
- Chris Morocco.
- I am a little bit more particular
but I think Andy and I are kinda here,
and then Brad's like way out here.
- Fun game!
Let's do it, I love it.
[jazzy music]
[grunting and groaning]
- Is it cold or warm?
- It depends on the
temperature and the milk
and what am I eating with it?
I love milk and I love drinking milk
and I would rate a cold glass
of high quality milk like a 90
out of 100.
- What?
- I think that's like a 37 for me.
- 37, that's very specific
and you came up with
that number very quickly.
I'll give it a 90.
I really like cold milk.
- I mean, a glass of
milk with a piece of cake
is like a 90.
- What about a glass of milk with an Oreo?
A 99.
- Pretty close to 100.
- On it's own with nothing
else to accompany it,
for me, it is about a 15 out of 100.
- Yeah, same, 15.
- For me, glass of milk is
like a solid 50 out of 100.
When it's exactly what I want,
it's exactly what I want,
but otherwise I'm not
reaching into the fridge
and pouring myself a glass of milk.
- Lactose intolerant.
I would give that like, an eight.
- I would rate it probably a 23.
- Who's the secret milk drinker?
- Brad?
- You know, I could see it being a thing.
- I'm not a milk drinker, okay?
I'm gonna put it at 62.
- I will give it a 10.
- Out of 100?
You give it a ten?
- Okay, 50,
I give it 50 because
it's good for cooking.
I have milk, actually.
Oh, you wanna see my yogurt?
I made yogurt last night.
- No, not right now.
- Okay.
- Consuming a glass of milk,
that's about a 15 or a 20 to me.
- I was gonna say 20, a 20 from me.
There's so many better things to drink.
- So many better things.
- Ooh, it's Felix.
- Wow.
- Come here.
Here kitty.
- Felix.
- He's not gonna let me hold him
'cause he's really hungry
but let's just see.
- [Alex] What would Felix rate
a glass of milk?
- Oh, he's licking me.
What would he rate a glass of milk?
Oh, like 100, he loves milk.
[jazzy music]
[humming]
- Oh, love black licorice.
- I like black licorice.
- 75.
- Really?
- Black licorice is like a 90 for me.
- Oh, no.
- I don't know, a one?
- A one?
Doesn't get lower than
black licorice for you?
- I gave it a one because
if it were the only thing
available to eat, I would eat it.
- I think black licorice
is one of those things
that's like cilantro, it's
like you have a gene for it
or you don't, sort of, and
I just think that I don't
so I'm gonna rate it like a 40.
- I'd probably give it like a 65.
I know people love it,
some people hate it.
- I do appreciate the
flavor, I think like a 65.
Oh, you said 65 also?
I thought you said 55.
We're like,
we're lockstep.
- No, no, no, 65.
- I don't know what Chris'
position on black licorice is
but I feel like there's a chance that he's
one of the people who's into it?
- I don't eat it regularly
but any flavor in the
anise world I really like.
- I would give it maybe a 55.
- I would have said 65.
- [Man] Who do you think
gave it a really low rating?
- Molly.
- I'd put it at like a 10.
- I'm gonna give it a 40.
- I'll say 69.
70 and three quarter, final answer.
- I don't eat black licorice.
They're like these little candies
in Argentina, we have them,
they're called [speaking
in a foreign language],
my mom was a big fan of it.
- One through 100, Gaby.
- I will say 50, I don't care.
- 50, huh?
- I don't care.
[jazzy music]
- [groans] Zero.
- Why, why, why does it exist.
- Zero, negative.
Negative 50.
Negative 100.
- Even in your gumbo?
Even in your gumbo, Andy?
Even in you Étouffée?
- Two.
- It's not good, it's not a good food.
- It doesn't taste like
anything but grass.
I'll give it a 15.
- 28.
- It is the thing that
I will never, ever like.
- For me, like 25%.
To eat it on it's own is an abomination,
I'm sure Brad rated is as
like, a 96 or something.
- Cowan, does Woo-Woo
like green bell peppers?
- Oh, he's so cute.
- Yes or no?
Yes or no?
No, yes or no.
Yes, he said yes.
We're gonna go 95.
[electronically distorted audio]
- Yay, we're team
green peppers.
- Green bell peppers
are yucky.
- Oh, all right, well,
they say you shouldn't
have favorite kids, but.
[laughing]
- I think it might be more like a 50.
- Yeah, I'll just go 57.
- Zero, negative three million.
I hate you so much, green bell peppers.
- Five.
Four.
I already know what Brad said.
He'll eat them like an
apple, he's a crazy person.
- Would you even bite
to a green bell pepper?
I will.
- Yeah, like an apple.
[jazzy music]
- Ooh, white chocolate.
[sighing]
- Oh boy, I'm gonna be
a minority in this one.
- It's a zero.
- Hate, it's not even chocolate.
Don't even get me started.
- Do you hate it?
- No, I love it.
- I love it.
[both laughing]
I love white chocolate, we finally agree.
- Definitely 90.
- I'm gonna give it an 86.
- As someone that bakes a lot,
white chocolate can be very, very useful
because it's very sweet and
super high in cocoa butter,
very high in fat.
For me it's less appealing as a food item
so I'm gonna give it like a 50.
- As someone who never uses it in baking,
I'm gonna give it a four.
- It has no redeeming quality.
- So you'd sooner die
than eat white chocolate?
- No, [laughs] I didn't say that!
- 'Cause if not, then you have
to at least give it a one.
- Okay fine, one.
There is no cocoa in the white chocolate,
therefore it's not even chocolate.
- I know, I just feel
bad for white chocolate
because someone decided
to put the word chocolate
behind it and now it's always
getting compared to cocoa.
- So it really should just be called
sweet--
- White.
- Cocoa fat.
- Yes.
I'd give it like a 30.
- I'm gonna give it a 27 and a half.
27, let's just go 27.
- Where are you coming
with all these numbers?
27 and a half?
- 27, I took the half off,
the half was ridiculous.
Maybe a little higher,
I'm gonna change it.
39, 38, I'm gonna go 41, final answer, 41.
- Tell him to stop!
I give it a 30.
- Break me off a piece of
white chocolate? [gags]
- To just sit there and eat a piece of it
and feel okay about it
is just insane to me.
- 20.
- I feel okay about a 30.
- You know, my favorite
candy bar when I was a kid
was Hershey's Cookies and Creme.
I know that sounds like--
- Oh my God, I love Cookies and Creme.
- Just on how much I love that
candy bar, 75 to 80 for me?
- I'm probably gonna go like 83.
- Remember there's like those
Hershey Cookies and Creme?
- What are those bars that
are like cookies and creme?
- The little dark chocolate
cookies really kind of made it.
- Okay, I think we know
Claire's next Gourmet Make.
Claire has to make the
cookies and creme bar.
- Oh, that is such a good idea.
[jazzy music]
- 100%.
Literally, I squeezed my own orange juice
almost every morning, so, I mean--
- All right, all right,
cool it, Rick, cool it.
- Why would you strain it?
That's part of the beauty
of having orange juice.
You have reminders that it
actually came from an orange.
- I would go ahead and
put that up at a 90.
- I would say orange juice
with pulp gets a strong 97.
- I'm gonna give orange
juice with pulp like an 85.
Strained is just like
sugar water, right kitty?
He's being so good right now.
I can't believe he's just like--
- Yeah, very chill.
- He's just like Gumby.
- So good, I'm gonna go 97.
- You know, I will match you.
- Like, if it's fresh squeezed,
I would give that like an 80.
- 83.
Really, the only orange juice
that there is to talk about
is fresh, and if it's got pulp in it,
then so much the better.
- I'll say a 72.
- I would say 70.
I don't care, pulp is fine.
- Yeah, juice is kind of B.S., right?
Like, you're taking all
the fiber out of it.
- I don't need a crazy fistful of pulp
that's dancing all over my mouth,
but I don't need some
kind of super filtered
no texture, where did this come from?
- You can't handle a little bit of pulp
then I feel like you've got problems.
- Maybe a 65, 70?
- Yeah, fresh squeezed
delicious orange juice
or like blood orange juice?
Something with a tiny bit more acidity?
Ooh, yeah.
I mean, I give it an 80.
- You know what I'm
learning now from all this?
Is that you and me are the most particular
and can't give anything a solid score.
- Everything is qualified, yeah.
I know, it's terrible.
[jazzy music]
[humming]
[giggling]
- Ooh, love sumac.
- I mean, like 70.
- Oh, we love sumac.
- What a loaded topic.
- 85.
- Whoa.
- I love it, I put it on my eggs.
- I'm gonna say, final answer, 76.
No, final answer, 71.
Final answer.
- Why you always Brad me?
- I would rate sumac like a 75.
- I feel like I could leave sumac
much more than I could take it.
Sumac gets like a 29.
- I give it a solid 85.
- Yeah, I think I would, too, yeah.
- I like sumac a lot.
It's a uniquely interesting spice
in that it delivers
sourness, you don't get that
from a lot of spices.
- [Molly] For sure.
- It's a B plus, it's a 87.
- I'm gonna go ahead and
put it exactly at 50.
- For sumac, I would say like an 85.
- If it's fresh.
Still moist and sticky, aromatic, 95.
But I feel like most sumac you get
in a grocery store is like sawdust.
- Brad with the Making Perfect
cranberry and sumac-gate.
Mostly I was tired of hearing
him and Andy fight about it.
- I think Andy, on camera,
he told Brad that he would incorporate it
and deleted it off the final recipe.
- Oh my God, let's put sumac in it.
That sounds so good.
- The sumac's gotta go.
- It was betrayal of the
highest form, it was horrible.
Someone got in his ear that,
oh, the recipe didn't need it.
- Who, who was it?
- Doesn't matter, it doesn't matter,
okay?
- Say names.
- No, that's not the kind of person I am.
And I don't even know.
- Andy was right.
- I love sumac.
I did not put sumac in the cranberry sauce
because I wanted people to
actually make the recipe.
Also, I grew up eating
sumac, it's not Brad's spice.
I'll just say that.
I would give it a 70.
- Sumac in cranberry sauce,
I think, to this day,
is still a very good idea.
71, Andy can frig off, next food.
[jazzy music]
- Nuts in brownies.
- Oh, goodness gracious.
- Walnuts or pecans?
- Those are the only two,
only two acceptable nuts.
- Those are the only two.
- Like 80%?
- 30.
- Five, five.
It's a five.
- I don't really want a nut in a brownie.
I'm a 10.
- Claire, I'm gonna rate nuts
in brownies as a 10 as well.
- I'm glad we concur.
- [sighs] Nuts in brownies?
It's a nice idea, I don't even know
if it truly exists.
- My God, Andy. [laughs]
- I give it a 70.
- This is hard, though, 'cause
it depends on your mood.
Sometimes I want a nut brownie.
Sometimes you feel like a nut
and sometimes you don't, Christina.
- 98.
- I'll give it a 96.
- They're fine.
- I'm gonna go 66.
Don't get me wrong, an awesome
brownie done really well
with a really nice, toasty
nut in it sounds delicious.
- All right, I have an opinion.
Hold that toasty nut for a minute.
- Hold that toasty nut.
- If it's a good brownie,
it doesn't need nuts.
- No, but that's not the question, Gaby.
The question is, one to
100, brownies with nuts.
- I'm just going for it.
If it's a really good brownie
with excellent chocolate,
you don't need nuts.
If it's a eh brownie, a little bit of nuts
with a little bit of the currant.
What's wrong with him?
He talks--
- That's not the question!
I like [beep] mangoes, but that's
not what we're talking about.
- I am going for it,
Brad Leone!
I give it a 75.
[laughing]
Period.
- All that for a 75.
- Like a 50.
I don't think it makes a brownie bad,
I don't think it necessarily
makes a brownie better,
but it's just it's own thing.
- I would give it a 15,
I just don't want nuts in my brownies.
- See, this is okay.
We can have different
feelings about the thing
and it doesn't mean that we
love each other any less.
- Not at all.
[jazzy music]
- Ooh, no, no, no, no, no.
- I'm on record already with this.
- But does it come with ham?
- If you want sweetness on your
pizza, little bit of honey,
or a little bit of hot honey, that's good.
For me, pineapple on pizza, fruit on pizza
gets like a seven out of 10.
- With a really salty ham,
I could understand why that works.
- Yeah, I would never eat a pizza
that just had pineapple on it.
To me, I'll give that a 12.
- I'm going with a 10, that's
gross, I don't want that.
- But if you gave me a slice of pizza
with some pineapple and a little ham,
yeah, I'm not gonna eat the whole thing
but I'd have a slice.
- Pineapple and soppressata?
Whoa, I'd give that--
- That's not what we're rating.
- [laughs] Just pineapple on pizza.
95, I really enjoy it.
I think it's a fantastic addition.
- You went to exactly
the same place I went,
which is it's better with a meat.
- Yeah, but I'll take it without.
- It's just not the same without meat,
but I'm gonna give it a 92.
- Ooh, you're on board, okay, cool.
I can see Brad being into it.
- Yeah, I'm into it.
- Always.
- Always?
- It makes it fancy.
Always, no, but I do like it.
- I'm gonna say 83.
- I'm gonna give it a 80.
80 was a good year, I was in 6th grade.
[giggling]
- I do sort of get the
appeal of the sweet salty.
- But the juicy fibrous?
- Five, five.
- I love pineapple and I love pizza
and they ruin each other.
Three.
- If you are not acknowledging
or disavowing the
presence of a ham product
in conjunction with that pineapple,
then I say the question is moot
and we might as well just move on.
- I think it's just a given, though.
Can we just agree?
- Is it?
- Yeah, and let's just say,
it's a pepperoni pizza.
It's a pepperoni pie
with some nice tiny wedges of pineapple.
I'm gonna give it probably
the highest number so far,
a nice 80.
- 90.
80.
- 85, 85.
- 90!
- [laughs] There's something really,
really magical that happens.
That kind of bright, juicy
acidity from the pineapple
married with the salty, fatty pork cups.
- I'm getting chills, Andy.
- Oh my God, I'm so frickin' hungry.
Can we order a pizza?
- Sounds pretty good.
[jazzy music]
- Raisins, wow.
- First of all, I just
wanna say, I love grapes
as they turn into wine.
- Love them!
In empanadas!
Yes, raisin, raisin,
yes, yes, I love raisin.
- One through 100.
- I don't know.
I like them.
- Raisins are 78?
- I'll give raisins 65.
When I think of raisins, I
think of the ones in the box.
- With the lady?
- With the lady.
- I just feel so traumatized
by the people on Halloween
who would give out those little
boxes of raisins.
- Oh, that's the worst.
- Instead of candy.
- 100, I'm giving raisins 100.
Yes.
- Oh my God.
- Raisins in everything,
savory dishes, yes.
I want a shirt that says
"give raisins a chance."
- I like that, it's a good one, Gaby.
- A merch, Bon Appetit, okay?
"Give raisins a chance."
There you go.
- Good.
- Like a meatball that
has a surprise raisin
could kinda bum me out.
I just kinda wanna know it's gonna happen.
- I agree, please give me
a heads up before I eat it.
But then, once I've sort
of adjusted to the reality
that I'm going to eat raisins, I enjoy it.
- 80.
- I give it a 70.
- Raisins are just cloying.
I would rate raisins a 4.
Unless they are savory.
- Yes.
- I like a raisin in a savory application.
- In braises, in savory situations.
- Tiny, tiny handful to a braise.
- Because then it's adding a sweetness
that I want, balancing
everything else out.
- Some golden raisins braised with
chicken and, like, cinnamony tomato,
onion, garlic, thing?
Especially when they
plump up and rehydrate.
- Become jammy.
- And they become jammy?
Ooh, yeah.
But a handful of raisins,
like, are you six?
- Never gonna be snacking on raisins,
I'm not a serial killer.
- 82.
- I'll go three points higher, I'll go 85.
- I'm gonna go 73.
- Why so low?
- 'Cause there's a lot of
good things in the world.
- Yeah, but I ask you about raisins.
Forget the rest.
- 74, final answer.
- I stick to 100.
I love raisins.
- Raisins.
- Raisins!
[jazzy music]
- Oh my God.
- Love mayonnaise.
- I love mayonnaise, it is
truly one of my favorite foods.
- Oh, 100.
I would rate mayonnaise 100.
- 100 is an undersell for mayonnaise.
- It gets an honors grade, it gets an H.
- Love it,
98.
- 90.
- 96.
- I completely agree.
- I can't even put it into words,
I can't even go into it.
- It is a perfect condiment.
- I give mayo 100.
- 100.
I was gonna say 90.
- Now I feel like 90's too low.
I have three kinds of mayo
in the fridge right now.
I can't justify it.
It's 100, it's 100.
- Revise.
- Where are we on that count as well?
- I am on my fourth jar of
mayonnaise in quarantine.
- Oh, wow.
Four, that's impressive.
- I've been making a
lot of grilled cheese.
- I did, too.
- And I'm not about to stop.
- What would you give mayonnaise?
90?
90.
- Are we talking about
eating straight mayonnaise?
- I will eat a spoonful of mayo.
- A whole spoonful?
- A tiny teaspoon, I love mayo.
I give mayo a 90.
Mayo is good in almost everything.
- 71, final answer.
- He's tough, man.
[jazzy music]
- Well, you know what, Sohla,
I will give you a rating
on the back of this.
- Whoa, I'm gonna give you a rating too.
We did it.
- Okay, bye.
Thanks to Test Kitchen Talks, Home Edition
with me and Gabriela.
She's the best, you're the best,
we'll see you next time.
- We're gonna go outside.
So, when I first got here,
my landlord was like,
"all right, we've got papaya trees."
And I'm not even a huge fan of papayas
until I had my first tree ripened one.
- Until I had my first tree ripened one.
I think it's fair to say
that you won the quarantine lottery.
