The Biggest Food Battle in YouTube History

Today, I brought together the top food creators of YouTube. From viral recipe geniuses to culinary game changers, these creators inspire millions every single day. Now, we'll face off against each other. This competition is all about cooking skills, precision, and speed. There are three rounds, 10 creators, and in the end, only one will walk away as [music] grand champion. >> Round one is all about your signature dish. It has to represent you as a creator. It needs to be delicious, simple enough for anybody to make it home, and most importantly, fast. In round two, we're stepping out of the kitchen and heading straight onto the racetrack. That's right, we're racing each other in an allout threelap battle. You've got to be precise, [music] fast, and ready to adapt to anything that happens. And most importantly, let's try not to crash. >> In the final round, the cookoff champion meets the race champion, and everything comes down to this. Two creators, two completely different paths, but only one can rise above the rest. This is the fight for ultimate bragging [music] rights for the title of food creator grand champion 2025. This is the moment legends are made of, >> guys. We got 30 minutes. Let's go. >> So, this is just this is how I know I'm going to beat Nick. Salmon versus a beautiful wag of steak. >> Hey, how about chicken? >> That's terrible. But Nick usually crumbles under pressure. So, we'll see. That's true, too. What's up, everybody? I'm Nick D. Giovani, and I am so excited to be [music] here. I'm going to try to make a salmon Wellington today. I've only ever made one once, but I think I think [music] I can finish it in time. I'm actually not sure. Powder right here is going to help bind the salmon together and make a rouad. A nice roll of salmon. Max, look at the roll. Look at the roll. Look at the roll. It's a beautiful roll. So, what we got going on here is a Wagyu [music] beef empanada. We're starting with this incredible steak. It's got to be good. They call me the meat guy. Max the meat guy. >> I am currently working on making my crepe. And I'm going for this amazing green flavor. Bunch of fresh herbs in there. >> I'm making a fried chicken of my own design that uses a hybrid tempura batter as the wet dredge so that way it stays light and crisp, but also seals the chicken inside. No cracks. >> My name is Andrew Ray, aka Babish, and I have a YouTube channel called Babish. I'm breaking down a chicken with nothing but a pair of scissors. >> My name is Patrick Zenali and my channel is just my name, Patrick Zenali, and I make [music] simple ingredients that only take five ingredients. The dish I'm making today is chicken kebab and it's actually a family secret [music] recipe. Onions into my chicken to your chicken right here. This is what tenderizes it. >> Tenderism. >> We're doing chicken shawarma because that's the best food on this planet. My name is Ahmed Abi aka the golden balance yogurt. I'm making protein, lots of it. Quick, fast, simple, easy, delicious filling. You know, cut it off with a little acidity for a salad. And that's a wrap. My name is Chef Rush, also known as White House Chef, 24-in biceps. My channel, Chef Rush. [music] Today, I am cooking papet. It's basically from the south of Italy. >> I don't know what that is, but I know it's not simple. >> Hold on a second. Bashi's got Japanese instructions here, and he thinks we won't notice cuz it's in different characters. You think we're not going to see that? This is just >> what? >> Look at this. Someone try to read that. Does that look fair to anybody? >> It's special sauce. I'm making special sauce. Hi guys, I'm Bashi. I'm from [music] Japan. I'm making ASMR cooking video. >> You let all the garlic fry in the bottom. Just kind of tilt it into the flame like that. It keeps it more even. Cherry tomatoes are going in. Broccolini going in. Don't overdo it. It'll turn into mush. E in Uni. I'm John Luca Kanti, known as QCP, the Italian guy. I'm making an [music] orete pasta with Italian sausage, broccolini, simple to make. I've been seeing everybody prepping their stuff. Chef Rush, 90 ingredients. Mine very simple. And whenever you want to salt everything, right, you got to salt the meat directly so you get the perfect amount. Never salt your marinade. >> I [music] am making Japanese traditional sals. >> WHOA, WHOA, WHOA, WHOA. What are you doing? >> I'm sorry. I'm sorry, >> Nick. Don't forget this. Don't forget that I'm using your seasoning. Okay? So, you got to you got to help me later on in the in the battle if something happens. Just don't forget, okay? I will try to remember. >> Uh biggest competition, best cook, and who's going to win? Me, me, and me. Damn it. No, don't get me wrong. Everyone is great inside, you know. So, what I do love about it is they have that fighting spirit. We work together. We laugh. We play. It's a friendly competition. So, I'm not even going to pick a winner or a loser. I just [music] know everybody's going to do their best. >> That is a beautiful crepe color. I love this. What the >> Hey, no swearing. Sorry. >> My grandma's going to watch this video. And Chef Rush knows my grandma. [music] >> I do. I love his grandma. Much better than him. >> Much better than him. >> That backfired in a way I did not think it would. >> Chef Rush. Who do you think we're sleeping on today? >> I'm going to give it to uh either Patrick or or Albert. >> Albert. >> Yeah, Albert. You know, the one that speaks perfect English. [laughter] >> Hey, my name is Albert and you probably see me on YouTube doing food videos. >> So, we going to just grill marinated meat. Nothing else. Carnasada is one of the best dishes you can make. I'm Googa and I am known for one thing [music] and that would be steaks. However, today I'm not cooking steaks because you know, let's be honest. Uh let's try something different everybody. We always got to try something different. And besides steak, my favorite thing to eat is short rib. So my short rib was actually suvid before everybody. Something that you can do ahead of time. Now we just got to finish it off which is the most important part. So, I'm just getting the best part because, as you know, short rib pan have a lot of fat. So, I'm just trying to pick the best part for the perfect bite. So, what I'm doing here, instead of throwing away the fat, we're actually going to be using this to sear the short rib. Don't throw it away, everybody. Use the right fat. Google called me. He said, "What what ingredients do you need for your for your recipe?" I gave him all the ingredients that I need, but I left one out because I know he cannot find this. This is saffron straight from Iran. Just this packet itself cost $70. >> What are you doing? I'm cooking. Who do I think is going to win? Genuinely, I love all of these guys. So, I am not going to pick any favorites, but nice try. >> Get them out. One layer. And now they're going to go into the beautiful oven. >> Chef Rush, you know what they say, right? >> Once you go black, you never go back. [laughter] >> Not that. They say that, but also never trust a skinny chef. >> Well, you definitely not skinny, my brother. [laughter] getting that nice wonderful sear. We're going to get a good caramelization. The reason why saffron is so expensive. One flour produces like that much saffron. Now I'm going to make my dry brine. Basically the KFC 11 herbs and spices plus some MSG. This is what I make weekly. >> Wow. The saffron is just crazy. Ooh. What's up with that special seasoning? What is that? >> This is my secret 11 herbs and spices. >> Ooh. >> Let's Let's go ahead and check in on Nick. See how he's doing. Who do you think would win a fight? The four of us verse Chef Rush. >> Genuine question. >> I was in the military and I have a big gun. [laughter] >> I think the biggest threat in this kitchen is Chef Rush. You see how damn big his arms are? He told me he lost 40 lbs recently and he's still 270. This is going into the oven on a high broil and you [music] get the best homemade chicken I've ever made. >> Ku looks really good. >> Wow. >> Why would I cook when I can help you? >> This is nice. Seriously, I'm lighting up this charcoal so I could put it in a little bit of oil and I could smoke the chicken. >> We're assembling our first empanada here. You want to start by sealing it off to give it a really beautiful pattern. So, as you know, [music] presentation is just as important as taste. >> I'm going to put this lit charcoal in this bowl and I'm going to put the actual [music] bowl in the chicken. We're going to spray it. You see that? >> Oh, yeah. >> Now, it's smoking. It's creating that smoke. It's creating that smoke. I'm just going to cover it and trap it. I'm making a cucumber dill side dish here with yogurt. And this dish goes together with kebab like peanut butter does with jelly. >> I knew it. >> We got 15 minutes left on the clock. >> You better hurry up and you haven't even started cooking your chicken yet. That's ambitious of making fried chicken in 30 minutes. >> Tell you what, what is this? What's going on? Let me >> sauce with sauce. >> Ooh, very good. Now, a big question for you guys after this. Who you think you guys is going to win on a race? Cuz we're going to race right after. >> 100% me. >> You? >> 100%. >> Do you actually know how to drive? >> I've never driven before. >> You know how to drive a car? >> Nah. >> I've literally seen you drive a Formula 1 car. >> You have? He's Get out of here. Get out of here, Nick. >> I am rolling out my puff pastry now. One thing I'm nervous about here is normally you want to let your duck cell cool for a long time. [music] I don't have time to do that. >> Oh man, that look good. >> Ashley, what do you think? Beautiful. You like it? Yeah, I like it. >> Oh, Nick, you're in trouble. You doing a wellie? Yeah. Good luck to you, buddy. >> In goes the chicken. First into the wet. Make sure it's really well coated. See all those little bits and bobs that are stuck to it. >> Ooh, Albert. Almost done. Albert don't play around. >> This first fry is at 300° F. This is going to set the crust. Not quite cook the chicken through. Then we're going to take it out, let it rest, and then we're going to fry it again. And that's going to drive off that moisture and make it crazy crispy. Ooh, super tender, everybody. That's what happens when you s the Oh wow. >> Wo. Oh my goodness. >> You drink half the bottle. Here's where the flavor comes in. Chat, >> I almost just knocked my whole thing over. If you were to ask me what your last meal would be, it' probably be this. >> Chicken for your last meal. >> Yes. >> Seriously? >> I think steak is overrated. >> Get out. [laughter] >> I'm going to do my doom, which is just this beautiful garlic spread. Then we're going to grab some of this beautiful, beautiful chicken. [music] And then some sweetness from some pomegranate molasses. >> Empanadas going in. Fry in lard. >> Oo, Max. Can I take one, Max? >> Well, thank you, Max. >> Oh, man. That's good. That's good. Oh, boy. >> Enough to win over the judges, Booga. Nah. >> I am trying to cut a beautiful lattice pattern for the top of my salmon [music] Wellington because this thing's got to look as good as it's going to taste. Okay. Oh, try big bite. Big bite. Big bite. >> I mean, the thing is today we're literally going up against the best chefs on YouTube. I mean, how do you choose somebody? I'm thinking Albert's going to take it all. And I'm not just saying that cuz he's right there. Albert, that's beautiful. Nick, thank god that Wellington's already in the oven. >> That's real funny, Max. >> All right. You can see some flames. You don't want too much flames, but this flames kind of gives it that flavor I'm looking for. It's all attention to detail when it comes to Persian kebab. So, I'm going to flip it every 2 minutes till we get this all across that. You know, the fun thing is is that all that smoke is going into the chicken just giving it more flavor. And the reason we use chicken thighs is cuz it's really difficult to overcook it. The more you cook it, the better it gets. You can see >> the smell. Why are you frying that? >> It's the lard. >> Oh, that's why. >> I was the one who was making the smell. See how the crust is like blown up? >> I love the crevices. How about if I just team up with you? Cuz I like your dish. >> Honestly, dude, I'd love that. >> Is that allowed? >> Garlic aioli goes down. Followed by some short ribs. Little bit of crispy onions and a few pickled onions for acidity. You know what I'm going to do? Going to get a little bit of my short rib. >> Wait, just for a snack? >> M. Why not? >> You got any extra? >> You guys want to try? >> Yeah. >> I mean, yeah. >> Oh my god. >> Yeah, the short ribs, guys. >> I should use that instead. >> M. Mhm. >> Damn. >> Mhm. >> That's really good, dude. >> Don't t him. Don't t him. Wait, he's about to come back in there. >> Yeah, right there. >> He's coming back. He's coming back. >> He's coming back. >> Hey. Hey. [laughter] >> What the are you guys? WHAT ARE YOU GUYS STEALING MY STUFF FOR? NO, he's not. He's not. He's not. He's not. [laughter] >> Get out of here. Get out of here. Get out of here. >> You got to try it. One of the best things I've ever had in my life. Right. Right. You see where I put it? Right. [music] >> Do you see why I stole your ingredients? >> Chef Rush just plating a masterpiece right here. What is that? >> Quick, fast, easy, simple. >> All right. All right. Into the oven we go. >> Let me show you how to make an incredible spicy chili salad. >> I don't have any. >> Oh, wow. >> And then either I'm cooked or this is cooked. >> Played up are beautiful. >> Empanadas. Kind of my take on a chim churi sauce, but we added some tomatoes, peppers, a few other things. Bashi looks really good. The sauce taste is very strong. I don't need to seasoning to uh this pork. It looks amazing. Bashi. >> Wish it was brighter, you know, but usually you you cook it and you serve it. >> Look at all those crrigly crackly crackies. Go ahead and plate my rice here. Some of that yogurt, cucumber, dill, [music] chicken kebab with some long grain rice, cucumber, dill. Just for some smokiness, a little bit of smoked trout row to kind of tie in the whole salmon [music] thing. >> That looks amazing, Nick. >> Oh my god, my Wellington. >> Yeah. >> Now, while this oil is heating up, I'm going to quickly deep fry some garlic chips. We're at 375. Very carefully drop this in. It's going to sputter a lot because there's a lot of moisture in there. This cook off. Like I feel very good about this. This is picking up just the right amount of color. In fact, I think I'm going to pull them now. Now I made some Calabrian chili, burnt honey, my ultimate sweet and spicy etern fried chicken. 1 minute left. That's all you got. Nothing else. No more. Nick, you better finish it. 5 4 3 two hands up. >> And for today's competition, we have three judges. First, Tim Lyn's son. He's been around food forever. Second, we have Sophia. She is Max's sister and has been judging his food for a long time. Lastly, we got Leo. You should know who he is as he has been judging my cooking forever and he is a part of my crew. >> So, today I'm making a crispy [music] chicken shawarma. It is my most popular dish and also my favorite food of all time. Very, very flavorful. >> Wow. >> Very, very juicy as well. >> All those spices on the chicken, it's just coated in flavor. >> The golden balance is getting. So, believe it or not, today I'm making Wagyu empanadas. That is so tender. The breading on the outside is perfect. That meat is so soft. No chew at all. Super tender. in that sauce. There's something about that sauce. It just ties it all together. [music] The acidity. >> Yep. >> Max the meat guy gets >> I'm going to try to make [music] a salmon Wellington today. Here's what I'll say. I was skeptical at first, but the flavors are there. You can taste every individual element in this dish and they come together nicely. However, it's a little bit lacking salt. >> I'm kind of getting that, too. It's a little funny because I think he has a salt company. Nick Deavani gets >> today. I am cooking papet. I mean I am chewing over here. I don't know about you guys. >> Yeah, me too. >> There's an overarching flavor of bacon or or some sort of nitrate [music] flavor which is a bit salty. >> I will say this is a perfect summer dish. Chef Rush gets [music] >> sauce cut. >> That is a great crisp. The sauce complements the the katu so well. I'm assuming this is panko. Like [music] the crust is so like flaky and crunchy at the same time. Bashi gets Today I'm going to be making my signature Eterna Crisp fried chicken. >> Wow. I mean, the crunch is incredible. >> What? >> It's sweet. It's got some heat on it. Listen to this crunch, guys. That was an epic, satisfying, and really, really enjoyable crunch. Babish gets >> uh Let's try something different, everybody. My issue is that there's like a taziki sauce in there and it's really strong. Like, it seems out of place in my opinion, >> but I'm just not loving these fried things. [music] You got to bring out the big guns. >> It was just okay. And Google gets it's a tostada crunchy taco. I think the steak is a little undercooked in my opinion. Feels a little too rare. I also think that the cinnamon is [music] very heavy. >> I am loving this. This is right up my alley. I love those cinnamon, those warm spices. [music] >> And Albert gets the chicken kebab with Persian saffron. I like it a lot. >> That sumac reminds me of tamarind. It's almost this sweet kind of floral flavor. >> But the taziki tastes like a dish that we had earlier. >> Yeah, it does. You think one of them stole the sauce from the other? Patrick Zanelli gets >> I'm making an orete pasta. >> I really like the pasta. However, I think the broccolini is like pretty thick. But I do think that all the flavors melt together very nicely. >> I love it. It adds a little bit of texture. QCP gets. We tried a lot of really good dishes today. Some better than others. It was a tough decision, but we [music] have determined a winner. >> Woohoo! >> Let's go. >> And the winner for the first round is Babish. [cheering] [applause] [applause] >> Oh my god. Wow. >> WOW. [cheering] >> OH, I really sat on my tailbone there. Um, I've never won a cookoff before. >> Wow. >> Wow. >> To even competing with you guys was an honor. But thank you guys. Thank you for having me. >> But we're not done because now we HIT THE RACETRACK. >> LET'S GO. >> GO, BABY. >> AND NOW WE RACE. YEAH. [cheering] >> NOW, this is about to be a very unique race because let's face it, none of us are professionals, but we were beyond excited to make this happen. Shout out to Extreme Experience, which is making this possible because let's face it, without their instructions, we will probably crash. And in order to make sure that did not happen, before we can get into supercars, we had to take a class. This part is extremely critical, especially if you wanted to win because they don't only go over the safety issues, they actually teach you how to race faster, taking fast, quick corners, and most importantly, not losing control of your supercar. I was shocked that every single one of us actually paid attention, but it shouldn't be a surprise as we are all extremely competitive. And once the class was over, we were ready to go. >> Let's go. Are you ready? I'm ready to beat you. >> We Why so aggressive? >> I'm kidding, man. You're going to kick my ass. I just wanted to, you know, >> we went through the class. It is time for the race. >> Google, you think you can take him in a fight? >> Hell no. [laughter] >> Right here. >> Let's face it, Chef Rush can make a potato chip out of me. Now, before we can actually get into a supercar, the first thing we did is get in the car with an instructor to learn the course, and some had a lot to say. >> She was ripping. She said 5,000 hours on the track, and we felt it. Smooth as butter. >> I don't know if I can do this anymore. >> Patrick, I can go faster. >> What steak matches your racing confidence right now? >> You know, it's a tomahawk ribeye. >> Tomahawk. >> It's big. It's bad. Is it fast? We'll [music] find out. >> What shall we call you, Max? >> The max attack. >> Ready to go. Ready to win this thing, should I say? >> What's your confidence level? >> 100,000%. >> Damn. Look, >> I'm not here to make friends. I'm here to win. I can't I can't say it with a straight face. I can't do it. I love friends so [music] much. >> And tell them what's your racing name is. >> I'm no breakage. >> See you never cuz I'm never coming back. It's my car now. >> Drop me off, would you? >> Okay. All right. Wherever you want, Nick. Who should not be driving today? >> Probably QCP. He's too erratic. He's all over the place. And then [music] also feel like Chef Rush can't fit in the car. [laughter] >> Promise me you won't put that in the edit. >> That's in the edit. This is what happened with Chef Rush. >> All right. >> Thank you, sir. Thank you, sir. >> Get tiny into this car. [cheering] >> He's actually in there. I'm quite impressed. >> I'm I am shocked. I am actually shocked. I feel so bad for the car. >> Who's finishing last? >> I think maybe Bashi. He's so sweet and cute. I hope that he finishes last. I don't want him to get hurt, you know. >> Protect Bash at all cost. >> Protect him. Yeah. >> Look straight in the camera and let them know your racing name. >> Veloce. It means fast in Italian. I'm about to go crazy. >> Which car should we give him? >> Like a bus something. I don't know. I don't see. >> What is going to be your racing name? >> The low and slow. >> Makes you like. >> Chef, what happens when somebody try to pass you? >> Nobody's going to try to pass you. >> Why not? >> Cuz they know who I am. >> Fair enough. Look straight at the camera and let us know what we should call you. >> Don't mess WITH THIS JUMP. DAMN IT. PATRICK, IF YOU LOSE, what's going to be the excuse? >> There's no losing today. >> Oh, my name and losing, they don't go hand in hand. >> Who's coming last? >> Nick Diovani. >> Loser. >> What shall [music] we call you? >> The speedy chef. >> It's down. >> What gives you an edge in this race? >> To be honest, I'm a crazy Arab and Arabs are known for driving crazy. You've never seen the videos driving slanted on one two tires? >> I've seen it. >> And you could call me the golden boy [music] cuz he's coming for you. Yeah, buddy. >> And we about to some up. >> No, we're not. >> No. No. In a good way. We're going to do good that way. Okay. >> Yeah. Yeah. >> How confident are you from 1 to 10? I mean, maybe 11. My racing name is Guido. If you know, you know. >> Bashi, who's going to finish last? >> I think it's me. >> Yo, this guy is so humble. Bashi, look straight in the camera and let us know your racing name. >> I'm Cheesy Cha. Google, I got a question to ask you. Yes. >> Are you excited? >> I'M VERY EXCITED. >> LET'S GO, EVERYBODY. [music] >> [music] [music] >> Go ahead. Go ahead. [music] Go ahead. Go ahead. Full throttle brother. All the way out. Nice job. [music] [music] Stay on your side. Keep turning. Keep turning. And now take the pass up. Heat. Heat. Crazy. [music] >> Great job. >> Thank you. >> Awesome. >> That was amazing. Patrick, >> that was that was freaking sick. Awesome. >> Oh, that was that was surreal, honestly. >> All I'm saying is when he said press the gas, I [music] >> hit that boy. Holy Spongebob toe. Big toe. You know the big toe meme. You know what I'm talking about? >> I don't know if it'll be enough, honestly, but we had a blast doing it. >> Okay, I'm buying Porsche. >> I loved it. I loved it. Loved it. Loved [music] it. I think it was going M 10 or something like that. >> It was the least mont. Nobody beats a chef. Damn it. >> He rocked it [music] out there. >> Come on. >> I love the driver. No, I paid him to say that. >> He told me I was the best one on the road today. [music] >> Yo, >> what's going on? >> Well, that was fast. Let's just hope it was enough. So, I'm going to announce the top three. Dylan is going to announce the champion. Top three. No specific order. Max. >> Then we got Nick. >> Oh, [cheering] >> and then QCP. Oh, dang it. >> Dylan is the instructor and he's going to determine the winner. You ready, Dylan? Hold this. >> All right, coming on in. Third place, we got Max with a 154. Matt, >> we got we got a close second. QCP 150. >> All right, >> Nick coming in with the gold 146. [cheering] >> All right, now for the grand finale. Back to the studio. Let's go. >> Studio. >> We are about to determine the grand champion. Here's the deal. You will both cook off each other. >> What? >> No, that's not. [laughter] >> You will both cook against each other. This is Google Foods, and because of [music] that, you must cook a steak. >> Of course. >> Okay. However, you are going to get to bring back one of the creators as your sous chef. Nick, you choose first. >> Earlier in the challenge, Max did do me a solid. >> Don't forget that I'm using your seasoning. Okay. Just don't forget. Okay. I will try to remember. Therefore, I will [music] take Max as my sous chef. >> He is the meat guy. [applause] >> Babish, who's your sue chef? >> I choose QCP. >> Let's go. [applause] >> And the rest of us get to choose an insane ingredient. >> I am choosing rose water for Nick. >> I love rose water. >> I'm selecting the cactus [music] for babbish. >> I know you know what to do with it. >> I have never made cactus before. Only I can read it. It's in Russian. So, I pick this one. >> I choose ramen. I like babbish. I'm going to go with some black dried lime. I thought you liked me. [laughter] >> This is it. The grand champion. You have 10 minutes. Ready, set, go. >> All right. Boom. >> Max is the best sue chef I have ever really met. >> Thanks, boss. >> We are going [music] to make a ramen crusted Wagyu katu sando with a pomegranate molasses katu sauce. We're going to make charred cactus, charred scallion, chimmy cherry with piri piri [music] and and Aleppo peppers and some sea grapes. >> Sea grapes >> because we have to. >> That are super salty. So that's our salt source. >> Pulls up the ramen, please, Max. >> Wow, Max is a quick sue chef. I got the best sue chef in the game over here. Thanks, boss. >> I'm the best sue chef in the game. Second only to QCP. You know what it says? They say cook [music] it till the goo goes away, which is a little interesting. >> That sucks. That sent that sentence is awful. >> Max, come on. Come on. What are you doing? >> Okay, here. We'll use this for our chimney. Perfect. >> For our chimney. Come on, Max. Get the oil ready, please. >> Yes, sir. >> We're just adding for a nice little acidity. Pretty nice. >> You're using ours? What? >> Get out. >> Get out of here. >> Oh, perfectly toasted. >> 7 minutes. You got 7 minutes, guys. 7 minutes. >> So, wow. >> 7 minutes. >> Should we start on that? >> A little bit of the Osmo Signature [music] Butcher. You know, that's good. >> Yeah. Okay. I want to go to this sear. Everybody judges this here. Soy sauce. Oh, new piece of bread that's got a hole in it. No go. That's a no-go. >> Come on. And then my second requirement, a little bit of rose water. That's going to go at the end. I don't want to mess with the flavor of that honey. That'll help for some sweetness and to thicken it up. Max, let's go. >> Here we go. You guys got 5 minutes. 5 minutes on the clock. >> Oo, I like this technique. Very interesting. >> Learned it from you, Dad. >> First step of the dredge into the flour. >> Max, smell this. Smell this. Wow, that smells incredible. >> Max, come on, dude. Don't make a mess of the workstation. Pressing that in. Oh my gosh, look at that texture, Nick. >> Nice. Beautiful. >> 3 minutes on the clock. No more, no less. If you don't finish, that's it. They're going to taste it. Whatever it is, 3 minutes ON THE CLOCK. >> BRING THE OIL. >> One in. [applause] >> This nasty sea grape. Pull them out. Oh. Oh, god. Sea grapes. >> Max, this looks awesome. >> Here are your plates. You got one minute to put your dish there. One minute. No more, no less. >> Here we go. No, we can't. We don't have time. >> Oh my gosh. Like, how does it [music] look that good? That's crazy. Look at this. >> 10 9 8 7 6 5 4 3 2 Hands up. Done. Good job. All right. And now we judge. Before crowning the goat of 2025, let's talk a little bit about spice. You all know this about me already. I do not like spicy food. Every time I taste something even slightly hot, my whole soul lives my body. So when Atlas invited me to make the world's spiciest Thanksgiving [music] challenge, I said, "Sure, why not torture other people this time?" This video is on the Atlas Games YouTube channel, and trust me, it is chaos. [music] Contestants had a shot at $15,000, but every wrong trivia answer meant that they had to eat one of my dishes. And I didn't go easy. We're talking three levels of heat, each one worse than the last. If you want to watch people suffer, laugh, cry, and question their Thanksgiving tradition, this is the episode. But Atlas isn't just making wild videos. Their mobile game, Atlas Earth, actually pays you real money for just playing. It's a location-based game that lets you buy virtual land under your feet, and that land pays you over time. They got over 5 million downloads, paid out more than $8 million, and the average player earns around $75 a year just by owning land and staying [music] active. And yes, you can apply to be a contestant on Atlas Games just by playing. And who knows, maybe I'll be cooking for you next. Search Atlas Earth on the App Store, Google Play, or link in the description. Thanks Atlas Games for sponsoring this video. Now, let's crown the GOAT. Judges, be ruthless. This is for the grand champion. Let us know who the champion is. Okay, well, we heard the man. Let's go straight into it. I'm going right in the middle. >> It's cooked to a little bit beyond medium when you're looking at it from the side. >> I will say I like medium rare, if not more on the rare side. So, >> and it looks like it's topped with like green beans, but it does smell good. There is like a a nice sauce. I don't know if that's just the steak juices themselves, but slightly overcooked, but let's see how it tastes. >> First thing that comes to mind, salty. >> It is salty. I kind of enjoy it. >> What do you think of the sear on the bottom of the seat? The bottom is definitely worse than the top. >> It's almost as pale as [music] me. >> This is not the greatest steak I've ever had, but it's also not a bad steak. >> I'm just getting some weird texture on that top [music] part. Something slimy in there that isn't sitting right with me. >> Should we try the next one? Let's move on. What do you think on first look? >> I think it looks a little rare, but I've had katsuando before. I know that with a high quality steak, that's exactly how it's supposed to be. This doesn't look like a high quality steak. And also, you could see the breading here does not look fully cooked. It's almost like they smushed it. >> I thought it was going to be undercooked when I first took the bite, but it actually is cooked better than I expected. >> It's definitely soft. It's not too chewy or like hard to pull apart. I will say there's like some flavors in here I wasn't expecting. It's like a hint of sweetness that I'm getting. This is not bad. >> And it really sticks to the roof of your mouth. I took a bite and it just [music] stuck right to my two front teeth. in that steak. I don't know if this is the right cut for a katsu sandwich, but it does taste pretty good overall. >> And it's [music] seasoned very well. >> To me, I feel like I wish I tasted the beef more. Neither of the two are perfect. I guess it just comes down to which one we like more. Do you guys know what you want to pick? >> Yep. Let's rate it. >> The judges have showed me who the winner is, and I know exactly, and they are about to find out. Are you guys ready? >> Yes, sir. >> Yes. >> And the grand champion is Nick. [cheering] >> Congrats. Congratulations. >> I would not have been the champion without my sue chef, Max. Anything you want to say, Max? >> Nope. I just appreciate being here. >> This was an insane challenge, and I think that we should keep it going and make it again on 2026. Let me know in the comments down below if you agree. And remember, go check out my Atlas Games episode where I cook the world's spiciest Thanksgiving meal. Trust me, you don't want to miss it. I hope you guys enjoyed this video. If you did, hit that thumbs up. If you're not a subscriber, be sure to subscribe. See you guys on the next one. Take care, everybody. Bye-bye. Damn, I can't believe I lost.

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