Frank explains his dish of Veal Sweetbread and Arugula-Mascarpone Tart with Cream of Catfish Head and Basil Soup. I'm fairly sure -- after quite a few rewindings -- that Frank pronounced mascarpone correctly. Michelle likes the soup. Marisa explains that she made homemade pappardelle pasta and tossed it with a Greek-style beef cheek Bolognese sauce. Michelle proclaims, "It's lovely." I want to know what makes her Bolognese Greek -- dammit, explain these things! Elia says she did kidneys with sweetbreads (Sweetbreads toll: 2) and fingerling potatoes. Elia explains, "I just cooked them very natural; seared them with butter, chives, and parsley." Michelle wonders if Elia soaked "them." Elia did not soak "them." Sam made some awesome sounding Sweetbread and Scallion Beignets with a Chinese Five Spice and Soy Broth. He has the broth sitting in a little cup on the side of the dish and the broth is poured over the sweetbreads just before Michelle and Padmadala taste it. I assume that's to keep the deep-fried beignets from sogging out. (Sweetbreads toll: 3) Michelle wants to know if Sam poached the sweetbreads first. No, but he brined them in milk, salt, and sugar. Sam is just so awesome and calm -- nothing ruffles his serial killer stare. Michelle thanks him and moves on to Marcel, who made Veal Sweetbread Schnitzel with Pork Blood and Kidney Sauce, and Capellini and Pistou (French pesto made up of crushed basil, garlic, and olive oil, and sometimes cheese). Michelle thinks the sweetbreads have a nice crunch. It looks like he definitely breaded his sweetbreads a la schnitzel. (Sweetbreads toll: 4)

Cliff presents his sautéed sweetbreads with shallots and olives, and a "sweet sandwich" of braised oxtail. Michelle says she really likes the oxtail, adding, "I cook it every day, so... " "So, you would know," Padmadala supplies for her. Michelle shrugs, "You would hope." Michael surprises the high off me by presenting a refined soup of veal tail and tongue soup. The color in the beauty shot is totally blown out and the soup looks as white as the bowl it's in, but I think it's probably a creamy mocha color. Michael garnished the soup with a sunny-side up egg on toast, which is just floating in the soup. It's really very nice looking, but why do I want to read some deeper meaning in panty-sniffing Michael making a tongue and tail soup? Can't you just see him giggling, "This is, like, a nice piece of tail, dude." Or, "I'm gonna tap that soup." Michelle likes it. On to Mia, who explains, "I really went back to my roots." Hold on a second; as much as I have no real strong opinion of her, I feel like Mia is always "going back to [her] roots." She definitely did it in the first challenge with the frogs' legs; if she's not careful, it's going to get repetitive and show that she doesn't have much range. I really need to stop watching Project Runway reruns. In the end, it does look like Mia went for the pigs' feet even though she said earlier she didn't have enough time to do them. She braised the pigs' feet and served them with sautéed arugula and homemade cornbread. Michelle asks, "Did you find that you didn't have enough time to cook it?" Mia stoically -- almost defiantly -- thinks she accomplished her goal. Josie explains her Braised Oxtail with Carrot Broth, Potato Puree, and Tripe Cracklings to Michelle. "You're probably wondering why I sliced the oxtail -- it's because I really didn't have enough time to braise it." Josie tells us she knows it was a bad decision to go for oxtail. Betty whipped up a Fish Head and Beef Cheek en Brodo (in broth) with Hand-Rolled Black Pepper Fettuccini and Roasted Vegetables. Michelle compliments her use of lemon zest. Betty's eyes get all buggy as she nods emphatically. Carlos presents his Sautéed Sweetbreads with Garlic Cilantro Lime Sauce and Almond-Ginger Rice. Michelle tells him it has very nice flavor. (Sweetbreads toll: 5) Ted Ilan also did sweetbreads and crusted them with almonds before serving them with fingerling potatoes and scallions. "Very nice," Michelle decides. (Sweetbreads toll: 6)