The Best Thing I Ever Ate Season 2 Episode 13 Chilled Perfection

The Best Thing I Ever Ate season 2 episode 13, titled "Chilled Perfection," features a collection of dishes that are the perfect chilled delight. In this episode, the chefs and food experts take a deep dive into various foods that are served chilled but despite that, manages to blow away everyone's mind.

The episode begins with Chef Ming Tsai talking about his favorite dish, Ahi Tuna Poke, which he claims is the perfect dish to have on a warm summer day. He also mentions a few key ingredients that contribute to the dish's flavor profile, including sesame oil, miso paste, and soy sauce.

Next up is Chef Danielle Dimovski, who raves about the fruit smoothie from Earth to Table Bread Bar, which she calls a "liquid vacation" in a cup. The smoothie is made with fresh local fruits and has hints of honey and ginger that add depth to the drink's flavour.

Food critic Troy Johnson then shares his pick for the best chilled dish, which is the Oysters Rockefeller from Commander's Palace. Troy loves the balance of flavors in the dish, and he specifically focuses on the freshness of the oysters used in the recipe. He also mentions the creamy Rockefeller sauce that is a perfect accompaniment to the oysters.

The next dish featured on the show is the famous Chopped Salad from La Scala, chosen by Chef Susan Feniger. She praises the salad's perfect texture and the way each component perfectly balances the others in the dish. The salad contains a mix of salami, mozzarella, garbanzo beans, and plenty of fresh vegetables.

Food Network star Duff Goldman is up next with his recommendation of a dessert: the Black and White Cake from Ebinger's Bakery. He praises the cake's moist texture and the perfect balance of flavors between the chocolate and vanilla layers. He especially enjoys the chocolate frosting, which he claims is "jaw-droppingly good."

Food expert Alex Guarnaschelli then shares her pick for the best chilled dish: the Pea Soup from Cafe Boulud. She raves about the freshness of the ingredients and how the chilled soup creates a perfect palate cleanser in between courses. She also mentions the spiciness of the jalapeno peppers used in the recipe, which adds a nice kick to the dish.

The show then heads to Miami, where Chef Michelle Bernstein talks about the Chilled Seafood Tower from Joe's Stone Crab. She praises the quality of the seafood used and the perfect tanginess of the mustard sauce that accompanies it. She also adds that the dish is perfect for sharing with a group of friends.

Finally, Chef Marcus Samuelsson talks about his pick for the best chilled dish - the Smoked Trout Salad from Aquavit. He praises the smoky flavor of the trout and the crunch of the cucumber and radish in the dish. He also mentions the perfect balance of salty and sour in the dressing, which brings the entire dish together.

Throughout the episode, the chefs and food critics are amazed by the chilled dishes they are enjoying. Each dish is unique in its own way, but they all have one thing in common - they are the perfect chilled delights that keep everyone's taste buds tingling, even in the heat of summer.