Top Chef

The finalists prepare themselves for the most important cook of their lives; they'll have to leave it all on the plate in order to wow Padma, Tom, Gail, and guest judges Stephanie Izard and Eric Ripert.

For their last Quickfire Challenge, the chefs make the trip to El Charro in Tucson, Ariz., the oldest family-run Mexican restaurant in the country, where chef Carlotta Flores challenges them to create a dish featuring her carne seca.

After saying goodbye to their loved ones, the chefs receive an ominous gift from Tom, who tells them to get up early and meet him at the docks; for their elimination challenge each chef must create two fresh fish dishes.

The chefs head to the Gulf of Mexico in Galveston, Texas; chef Shota Nakajima is here to present them with their next Quickfire Challenge, using the freshest gulf shellfish to create a seafood tower with one hot and one cold dish.

The competition reaches new heights as the chefs voyage to the Houston Space Center; they'll have to create a stellar new menu item that they would crave if they were on a multiyear mission to Mars.

The chefs are tasked with creating a monochromatic plant-based dish for their Quickfire Challenge; for the Elimination Challenge, the chefs are tasked with creating dishes that speak to their souls for a block party fundraiser.

The chefs are put to the ultimate test; they have to build restaurants from the ground up; "Top Chef's" signature challenge levels up yet again, requiring the chefs to satisfy their VIP counter and a dining room full of guests.

The chefs expand their horizons in a master class on Nigerian flavors guided by local chef Ope Amosu and all-star Kwame Onwuachi, and need to make a stew that pairs perfectly with traditional Nigerian swallows.

The chefs must create salty-sweet desserts that will inspire a new flavor of Talenti gelato; in the Elimination Challenge, the chefs must draw inspiration from the lives of some of Texas' most influential women.

The chefs meet Brooke Williamson at Houston's J-Bar-M, where she tasks them with putting their own spin on a brisket dish for some of the best BBQ pitmasters in Houston and their guest judge, pitmaster Greg Gatlin.

The chefs are joined by local chef Chris Williams in the Quickfire Challenge; He tasks the chefs to put their own twist on a biscuit dish in honor of his great grandmother, Lucille B. Smith.

The chefs are surprised in the kitchen by "Top Chef Miami" winner, Hung Huynh, and challenged to make a dish inspired by five of the larger Asian communities in Houston; along with Hung, the judges and Kiran Verma, they'll be serving 100 guests.

The chefs are challenged in the Quickfire to put their own spin on the Tex-Mex classic queso; for the Elimination Challenge, the competition heads to the field of a high school football stadium.

Fifteen of the country's best chefs arrive in Houston, Texas, ready to fight for the title of Top Chef.