The research studies the culinary terms in the reality show USMasterChef Fourth Season Episodes 1-6. It is conducted to find out the categoriesof culinary terms, the translation techniques, and the impacts of the translationtechniques on the translation quality in terms of accuracy and acceptability.This research is descriptive qualitative research. The purposive samplingtechnique was applied in collecting the data. The data are the words and phrasescontaining culinary terms in the dialogue of US MasterChef Fourth SeasonEpisodes 1-6. There are 162 data which are found in the reality show. Theresearcher uses the scores from the raters and respondents to find out the qualityof the translation.The analysis shows that there are 16 categories of culinary terms. Theyare vegetable, flavoring, meat, fish, dairy, liquid, grain, grain products, bakingsupplies, legumes and nuts, fruit, food, taste, equipment, technique, and othercategory.The analysis of translation techniques shows that there are 7 singletechniques, 9 couplets, and 1 triplets in translating culinary terms in USMasterChef Fourth Season Episodes 1-6. They are established equivalent, pureborrowing, naturalized borrowing, generalization, reduction, transposititon,discursive creation, established equivalent + naturalized borrowing, establishedequivalent + pure borrowing, established equivalent + reduction, establishedequivalent + amplification, generalization + pure borrowing, pure borrowing +amplification, literal translation + amplification, reduction + particularization,transposition + pure borrowing, and the last one is amplification + pure borrowing+ naturalized borrowing.The findings of translation quality shows that 136 data are accurate and26 data are less accurate. It means that the translation of culinary terms areaccurate. The analysis of the acceptability shows that 127 data are acceptable, 11data are less acceptable, and 24 data are categorized into unacceptable. It meansthat the translation of culinary terms are acceptable.The technique which produces the large number of accurate translation ofculinary terms is established equivalent. Meanwhile, the techniques whichproduces the large number of less accurate translation of culinary terms aregeneralization, reduction, discursive creation, and transposition. Establishedequivalent is also the most dominant technique which produces acceptabletranslation. Meanwhile, the technique which produces the large number of lessacceptable and unacceptable translation is pure borrowing.Keywords: culinary terms, translation technique, translation quality