The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.
Four new chefs are thrown into the mix as they try to transform a hearty sandwich into a dainty appetizer; in the second round, the competitors must make creative, beautiful entrees with weird soda and quail.
Four superhero chefs race to make mussels dishes in the appetizer round; the competitors' personalities and culinary points of view have a chance to shine in their skirt steak entrée plates.
Four chefs take on a cooking experience and aim to prove that they can roll with whatever they find in the appetizer basket, including gnocchi in a bread bowl; the competitors find bogus pork and rabbit meat in the entrée basket.
In this special competition, chefs with a deep understanding of food insecurity make meals with kids in mind; the breakfast, lunch and dinner baskets are packed with family-friendly flavors to prompt nutritious and satisfying culinary creations.
With no major tricks in the first basket, the chefs are left to create their own problems, as they attempt to piece together meat and potato appetizers; in the entrée round, duck dishes are a tall order in just 30 minutes.
America's 50th state knows how to cook up a good time and the fryer is a hot commodity in the appetizer round, creating dilemmas for the chefs who didn't get there first; fish and seaweed in the entrée basket keep the island vibes going strong.
Cottage cheese and an unusual Chinese snack food are two of the ingredients that the chefs must incorporate into their entrée plates; a colorful cake and a fruity sauce must find their way into the finalists' desserts.
In the first round, four chefs with a deep love for Korean food get creative with a canned fish and a citrus compote; two popular Korean proteins are part of the puzzle in the entrée round.
Pairs who are dating take over the stoves in a preliminary battle of a tournament featuring couples in different stages of their romantic journeys; can these relationships withstand the heat of intense culinary competition?
Married pairs attempt to rock the baskets as teams in order to move on to the $50,000 tournament finale; a fancy item in the appetizer round requires careful handling; a personalized ingredient in the entrée basket brings a smile.
Four pairs of exes compete in an impassioned preliminary battle, but when former partners team up in the kitchen, can things stay civil for long? The teams find special dumplings and a thematic treat in the appetizer basket.
Four pairs of singles are set up on blind dates and challenged to work as teams; when missteps in the first round cause problems, will the couples panic or power through? the winning team will advance to the tournament finale for a chance to win!
The winning pairs from the preliminary battles fight it out in the finale to win $50,000! tension is high as the teams race around in the appetizer round to make memorable lamb dishes.
Competitors race to turn mystery ingredients into three-course meals; the competition is all about skill, speed and ingenuity.
Four skilled sushi chefs compete to create appetizers with precision and potato chips; the chefs in the entrée round get creative with a prized fish and some candy, while choices in the dessert round impress the judges.
Four chefs celebrate international night markets and the culinary creativity they inspire; Duck challenges the chefs to make good decisions, while some alarming kabobs in the final basket guarantee interesting desserts.
Four brave chefs take on a cheese that won't melt and a clock that won't stop in the appetizer round; the chefs step it up in the entrée round with camel tenderloin before tackling a layered sweet and a tart berry in the dessert round.
Four chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.
The chefs must bid on their fourth ingredients in an auction; in the entrée round, a bidding war breaks out over a premium item.
The chefs get only three items in each basket and must bid in a live auction for a fourth ingredient; the entrée round auction includes an unusual protein that gets big bids from more than one chef.
Four competitors are given baskets with just three items; a live auction determines what each chef scores as their fourth ingredient; one chef raises expectations by spending a lot of money to secure a favorite ingredient for his appetizer dish.
The chefs are given a larger sum of money to bid on their fourth ingredient; in the first round, all the items that the chefs win at auction seem challenging in their own way, and the judges' expectations are sky-high.
Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket; the final two chefs are not concerned about how to include bacon in their desserts, but the cruel clock gives them plenty to worry about.
Tasting the love in every bite is a given when four chefs battle to cook the best soul food meal. In the appetizer round, a classic mismatched pair is a nice surprise, and the competitors find something crunchy and something cheesy in the entrée basket.
Four chefs are eager to impress as they race to make appetizers with mizuna and a weird pizza, but first round jitters are a real problem; a deep-fried oddity is part of the challenge for the competitors in the second round.
The chefs rush to come up with smart ways to utilize the alligator in the first basket, but they soon learn their gator plans might be difficult to execute; in the dessert round, an ice cream machine fiasco spells trouble for one of the competitors.
This battle is all about indulging wholeheartedly in late-night cravings; in the first round, tacos and ramen in the basket force the chefs to make fusion plates; the entrée basket includes a very hot pepper and a beloved potato product.
Peaches and pancetta in the appetizer basket make for a creative first round; an unusual pork product in the entrée basket is a little bit gory; the chefs are challenged to figure out the best way to make it shine on the plate.
In round one, the chefs figure out if anyone has a clue what to do with emu. The competitors find a savory cake in the entrée basket. A really weird soda and an ice cream machine battle make for an enthralling dessert round.
Four champions return to the kitchen via personal invitation from judge Scott Conant; a notorious vegetable is a true test in the appetizer basket; in the second round, one chef hits a major hurdle when an ingredient falls to the floor.
Four returning chefs are put to the test by legendary judge Chris Santos for a chance to compete in the tournament finale with Chris as their sous chef; a beautiful ode to bacon is one of the ingredients in the appetizer basket designed by Chris.
Four champions return to the kitchen as favorites of judge Alex Guarnaschelli; in the first round, a French pastry and a flavored fish are two pieces of the culinary puzzle that Alex has devised for her special group of competitors.
Four competitors return to the stoves after being hand-picked as favorites by judge Maneet Chauhan; the baskets that Maneet selects for this battle include a signature Nashville flavoring, an Indian dessert and a frozen cocktail.
The best of the best face off to see who can emerge victorious in the tournament finale fight to win $25,000 in cash, $25,000 for charity and legendary status.
Four chefs bring traditions and pride into play as they celebrate their Hispanic culinary cultures; a sweet surprise and a fungus delicacy make for an interesting appetizer pair; the chefs honor their families' homelands with great fish entrées.
Four feisty chefs showcase their unique personalities on the plate, but a timeconsuming flex threatens one competitor's chances of finishing the first round; the judges get excited over pork and kohlrabi entrees and a fermented dessert ingredient.
Competitors race to turn mystery ingredients into three-course meals; its all about skill, speed and ingenuity and only one chef will impress the judges enough to survive the chopping block.
Four chefs get to the heart of Italian cuisine with ingredients from the robust Emilia-Romagna region; a surprise challenges the chefs in the appetizer round, while the entrée round ends with very different takes on a veal and mushroom dish.
The chefs showcase what they know about making amazing Venetian dishes; a strikingly strange ingredient in the first basket threatens to throw them off their game, while using polenta to best effect in a half-hour entree round is a tremendous task.
Italy's olive oil capital inspires four chefs as they create coastal cuisine from Puglia; in the appetizer round, a chef's mistake causes a big stink in the kitchen, and a cactus creates a prickly situation in the dessert round.
Four winning chefs return for the Battle Italiano finale, where they'll represent their regions; emotions run high in a dramatic entrée round, and unfamiliar ingredients in the dessert basket keep the finalists on their toes.
The chefs go overboard while making gluttonous food; they compete for time with the fryer in the appetizer round, struggle to pair ingredients with their steak entrées and pull out the stops with gummy cinnamon roll desserts.
The chefs turn PB&J pancakes into appetizers; a rainbow ingredient in the entrée basket is not a sunny surprise for the chefs; ice cream drama in the dessert round has the judges on the edge of their seats.
Four chefs find a surprise in the appetizer basket and get a bit overzealous pounding pork for their entrée; the final two competitors are tickled pink by the discovery of pink pineapple in their dessert baskets.
Four competitors take the reins as a cactus product and casserole stand out in the appetizer basket; a spicy surprise brings the heat in the entrée round; a special flour for dessert could prove to be inspiring or intimidating.
Four chefs have the green light to go wild for avocados; the chefs struggle to figuring out how to work with a secret meat in the entrée basket and must kick their creativity into high gear to make avocado work well in their superfood desserts.
Shell-shocked, the chefs crush open crustaceans in every round to make sensational seafood meals; big ambitions in a tight time frame might mean trouble for one chef, and the judges wonder if a risky plan in the dessert round will pan out.
The competitors create appetizers that include a central Asian bread and a sweet and sour treat, make a packaged product sing with sole in the entrée round and take on a dessert round featuring an Indian snack and a plethora of pastries.
The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.
Competitors race to turn mystery ingredients into extraordinary three-course meals; this competition is all about skill, speed and ingenuity and only one chef will impress the judges enough to survive the chopping block.
Four brave chefs prioritize flavor over fear as they take on outrageously daring ingredients to make killer dishes for the judges; the chefs prove they have the chops to make a swamp-loving chomper tasty and try not be be stung by a shocking sweet.
It's the biggest "Chopped" shakeup ever as a wheel of chance will determine the fate of 16 chefs; in the first battle, four talented chefs must take on baskets containing a glorious seafood product, an amphibious delicacy and a strange beverage.
With 12 chefs left in the pool, only three will be selected by the wheel to attempt to topple a fierce returning champion; the appetizer round presents them with a funny cake and an unusual canned item while dessert starts out with a meaty pie.
This competition is all about skill, speed and ingenuity, and only one chef will impress the judges enough to survive the chopping block.
With six left in the pool, three impatiently sidelined chefs finally get their chance at the stoves; after facing the wheel's unfamiliar ingredients, the chefs race to prove who can make the better dessert from a breakfast pastry and an Asian spice.
Competitors race to turn mystery ingredients into extraordinary three-course meals.
Four lucky duck chefs are pumped to get a beautiful appetizer basket that includes duck as an ingredient; in the entrée round, the chefs continue to cook with confidence and creativity when faced with a basket featuring a comfort food mashup.
Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods; two chefs battle with breakfast sandwiches as entrées, while a strange coffee and meat dish prove challenging.
The chefs open the first basket to discover they'll be serving up cephalopods; pork and Portuguese finger food prove challenging in the second round; a canned cocktail and marshmallow treats show up in the last basket.
The chefs turn edible trash into culinary treasures in a zero-waste challenge; they have big plans for shrimp shells, leftover meals, and vegetable tops before the two finalists make wise use of old milk before time expires in the dessert round..
The chefs are shocked when abalone appears in their appetizer baskets; a fusion soup and a colorful veggie are in the entrée basket, and an unwelcome egg is in the dessert basket.
In a dynamic first round, the chefs have a lot of ideas for their turkey legs and milkshakes, but they struggle to keep pace with the clock; then in a drama-filled second round, the chefs rush to make steak work with a wacky candied surprise.
Four chefs arrive to celebrate the major impact that Julia Child made on the culinary world.
Four chefs embrace their inner culinary idol to honor Julia Child's legacy and impress guest judge Isabella Rossellini.
Four devotees of the cooking icon Julia Child endeavor to make her proud when they put a riff on her fish stew for an appetizer.Veal makes an appearance in the entrée basket, while fruit and processed cheese make for an oddball combo in dessert.
Four champions return to compete in the finale of a special tournament celebrating Julia Child's legacy. The competitor whose meal is the best will become the grand champion and win a $25,000 dream trip to follow in Julia's footsteps in France!
Four Grand Champions are headed home to the Chopped kitchen for the holidays; the chefs are challenged with some extremely tough baskets, beginning with a kooky candy cane in the appetizer round.
A simple soup is part of a complex puzzle in the entrée round and a corn cake meets a classic candy in the dessert basket.
Four determined chefs open the appetizer basket to find a deep-fried treat and a special seafood surprise they'll have to make work together; the competitors stick their necks out trying to make creative dishes out of ostrich neck and curry ketchup.
A trendy pastry in the first round inspires debate among the chefs, while the steaks in the second round aren't the gifts they seem to be; in the final round, the chefs must figure out how to make a hybrid comfort food go with a savory frozen item.
The chefs create a kitchen traffic jam when the first basket inspires them to all use the deep fryer; the competitors struggle to make juicy swordfish steaks, and an unusual cheese product for dessert prompts one chef to attempt a cheesecake.
Competitors race to turn mystery ingredients into extraordinary three-course meals. This competition is all about skill, speed and ingenuity -- and only one chef will impress the judges enough to survive the chopping block.
Renowned chefs from across America compete in a five-part tournament extravaganza; in this preliminary battle, four culinary greats from the West face off, starting with an appetizer basket that includes a prized fish and a popular pepper.
Four Northern chefs battle to see who will represent their region in the $50,000 finale; they start off with a strange paste in the appetizer round; a certain style of pizza and a signature spud are right up this group's alley in the entree basket.
Four Southern chefs find some hearty comfort foods to inspire them to lean into their culinary roots.
Elite chefs from America's Eastern region battle to see who will face champions from the West, North and South in the finale; in the appetizer basket, a signature dish from the Keystone State must be combined with a Big Apple cocktail.
In the appetizer round, the competitors ramp up the creativity with a peanut butter product to try to give the judges plates they won't forget; in the entrée round, all three chefs run for the grill pans after seeing the protein in the basket.
Four chefs who are obsessed with burger mastery compete to see who will reign supreme; the grinders get a workout with magnificent, premium beef appetizers, epic lamb burgers for the main course, and challenging sweet burgers for the dessert round.
Four chefs hope for a sweet start as they open their appetizer baskets to find a green gummy shocker; in the entrée round, the big question for the competitors is how to deal with the veal, and it's a race to the ice cream machine.
When the chefs get fried potatoes topped with Korean chile powder in the appetizer basket, the judges could be in for some fusion confusion or satisfying first plates; the competitors find a versatile, lean cut of meat in the entrée basket.
Four Southern chefs aim to up their games against talented peers, all dreaming of the title of Chopped champ; the appetizer basket includes a questionable take on fried chicken, and the chefs must get creative with a casserole in the entrée basket.
It's Halloween, and the basket goblins have found ingredients that are positively spooky; the chefs struggle to wrap their heads around a pasta brain, try to make something glorious out of something gross and take their shot with tasty syringes.
Four teams of best buddies compete to make a Thanksgiving feast. Mayhem ensues with eight chefs in the kitchen in the first round, as everyone tries to make the most of an iffy canned product. A weird hot dog is part of the entrée round puzzle.
U.S. Navy chefs will have to create spectacular appetizers using an aged meat product before reworking a patriotic cake for dessert, all with $75,000 for a charitable cause on the line.
Four members of the U.S. Air Force compete; in the appetizer basket, the chefs find a bowl of something comforting and a crunchy snack, while the dessert round includes a wild play on pickles.
Chopped welcomes the U.S. Marine Corps chefs to the kitchen; the competitors must figure out how to make something that's normally ready-to-eat ready for the judges and get creative when a breakfast food appears in the basket.
Four chefs from the U.S. Army transform a favorite soldier comfort food into an elevated appetizer; a festive drink shakes up the competitors in the dessert round as they fight for a spot in the tournament's finale.
The chefs are in for a tricky puzzle with a very sweet drink and a challenging beef product in the first round; a giant clam in the second basket is an exciting find for the competitors, but cooking it correctly may prove challenging.
Four lucky superfans get the chance of a lifetime to compete in the "Chopped" kitchen; they'll have to take on a giant gummy creature and an intimidating piece of protein for the main course before using two tricky ingredients for dessert.
The chefs make food with Western flair and flavor; the competitors find a beautiful cut of meat in the entrée basket, but with no time for low and slow cooking, there might be trouble.
Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience; proverbial rough waters in the appetizer round make for a rocky start, and the dessert basket deals the chefs a strange butter and fruity cocktail.
Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.
Four chefs who specialize in noodles compete; a spicy surprise means the noodle appetizers might come with a kick; a special coffee makes an appearance for dessert.
The chefs tempt fate when they are given the risky option to switch out their ingredients, and everyone is shocked when one competitor decides to keep a strange one; a turn of events leaves a chef with an ingredient nobody sees coming.
Four more culinary gamblers have high hopes as they arrive for a preliminary battle of the tournament; the chefs unanimously agree to give one appetizer ingredient the boot and debate using an odd cotton candy creation in the entrée.
With a spot in the tournament's finale at stake, four chefs open their first basket to find an ingredient called goat water; a squirmy sea creature in the second basket doesn't seem like a keeper, but a risky switch could land something worse.
The champs open up the finale appetizer basket and come eye-to-eye with a shocking ingredient; champagne in the dessert basket foreshadows the celebration that lies ahead for one of the competitors.
Four chefs get basket ingredients that make them feel like they've died and gone to hog heaven; round-by-round, the competitor who is able to celebrate the pig the best in their dishes is bound to be the champion.
Four pairs of chefs are set up on teams to compete against other lovelorn duos in a culinary showdown, and sparks could fly in the heat of battle.
Four chefs who specialize in comforting and complex Creole cuisine get creative with their basket ingredients; the judges are excited to chomp down on their appetizers, but the chefs seem overwhelmed by a protein in the entrée basket.
Something fried in the appetizer basket is a bit of a head-scratcher for the chefs; the competitive fire is strong in the entree round, as they pull some curious fusion tacos from the basket and hustle to put together plates.
With powerful peppers in every basket, four chefs learn that they'll get hotter chilies for every round; after balancing hot and cold components in the entree, they'll have to use finesse to add one of the hottest peppers to desserts.
Four chefs with distinct personalities are on a quest to show the judges what they can do; in the first basket, they're not thrilled to see a sea creature with which nobody has worked; a condiment made with worms is a squirmy surprise for dessert.
Four determined chefs may think that combining ramen with fruity cereal is their biggest challenge, but a serious injury leaves one competitor stunned; the chefs must deal with a strange frozen food and show their point of view with meaty desserts.
It's a pizza style showdown as four pizza pros race the clock; in the appetizer round, the chefs discover that a notorious pizza topping is a mandatory ingredient, and dessert deals them one of the most controversial toppings ever.
The chefs must fry and fly as they use the deep fryer or air fryer to make crispy, creative cuisine; the chefs rush to fry up appetizers, and it's unclear whether everyone will remember to plate every basket ingredient.
It's a fiesta in the "Chopped" kitchen as every basket features foods from Mexico; the chefs must combine a weird ice cream and a classic sauce for the entree and get creative with unusual chips and a leafy greens for dessert.
When four competitors feast their eyes on the thinly sliced ribeye in the basket, they each take their appetizers in very different directions; in the entrée round, the chefs must incorporate a movie snack and a piece of poultry into their dishes.
Second-guessing in round two leaves one chef confused about the main protein; the finalists make dessert plates that include a dough and a fancy fruit.
The chefs find cheese in every basket and have to make it the star of every plate.
The appetizer round proves tough for one competitor who runs into trouble with the mussels in the basket.
Four beloved teachers get the chance to compete for the title of Chopped Champion.
The baskets are loaded up with ingredients that have the chefs shaking their heads in disbelief.
In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round; it's a shockingly big surprise that takes some getting used to.
Four talented grandmothers are put in charge of making a remarkable holiday feast with love in every bite; they open the first basket to find a wreath made of something sweet, but nerves lead to some mistakes and scrambling.
Four chefs set out to make perfect pies, and one chef scrambles in the appetizer round when a competitor declines to share a coveted pantry ingredient; an abundance of protein in the entree basket means meat-lovers pies are in order.
Four chefs show off their pickling talent; pickle ice cream and pickled flower blossoms.
Crunchy or soft, minimalist or filled to the max, it's taco time; the chefs find a beverage and a seafood surprise in the first basket, and the competitors must find a place on their plates for a squirmy shocker in the entree round.
When the "Chopped" baskets contain aphrodisiacs, the judges expect the competitors to come through with sexy dishes; in the entree basket, a heart-shaped comfort food and a sweet fruit appear.
An orange powder provides inspiration in the first round, and a savory cake for the entree round.
Four competitors who love rustic chuck-wagon food are ready to show they have the chops to win; booze and bell peppers in the appetizer basket get things started, and later the judges are on pins and needles waiting to try some prickly pear desserts.
Three "Chopped" judges seek a sous chef in a five-part event; in the first preliminary battle, four hopeful candidates tackle an appetizer basket that includes some fish-shaped cakes and an intimidating piece of poultry in the entrée round.
Four chefs arrive to give everything they've got for a chance to become a sous chef for a "Chopped" judge; in the entree round, the competitors are challenged to break down whole chickens; one judge's favorite dessert ingredient.
Four more enterprising chefs try to ace the most difficult job interview imaginable and score the chance to work for a "Chopped" judge; in round one, offal is an awfully shocking surprise, and a cut of meat proves problematic in the entrée round.
Four champions return to the kitchen on a mission to become a sous-chef for a "Chopped" judge; a specialty of Naples is the curveball ingredient of the entrée basket, and a stinky fruit and a spicy ice cream are a part of the dessert round challenge.
Four chefs who are passionate about pasta are ready to show the judges what they've got; in round two, the chefs hurry to make spectacular pasta plates that must include succulent seafood and a strange sweet.
Chopped is always a gamble, but the Casino Royale tournament allows competitors to replace basket ingredients with a roll of the dice; in the first round, something slithery is in the basket, and a Vegas-themed item in round two isn't a big hit.
In the second battle of this special "Chopped" tournament, the chefs get to gamble for a chance to replace a basket ingredient, and the fish offal in the first basket is begging to be gambled away; more gambling in round three leads to serious drama.
In the fourth battle of the tournament, the chefs try their luck at replacing basket ingredients; a roll of the dice in the entree round leaves one chef with two proteins, and an interesting gamble keeps things exciting in the final round.
Four winners return to compete for the jackpot and the title of grand champion! The chefs have a choice to gamble away an ingredient before each round, and the $25,000 jackpot will get higher or lower depending on the champs' good or bad fortune.
Eight single-and-ready-to-mingle chefs are set up with blind dates as their teammates for a quadruple date and culinary showdown; an aquatic aphrodisiac is a fun find in the appetizer basket; steak in the entree basket takes the date up a notch.
Four chefs celebrate Black History Month through incredible food. Fish fillets and fish peppers must be combined for the appetizer course, and a hearty soup and a Southern vegetable inspire the chefs in the entree round.
In this battle, the chefs are blessed with an abundance of the so-called food of the gods. In the first round, the competitors attempt to make duck and chocolate fly. Faux deviled eggs are a sweet trick in the entree basket.
The chefs get alligator in the first basket and race to see who can make it tender and flavorful; the three competitors who advance to the second round are determined to show their skill and creativity, but the clock threatens to upset their plans.
Golden baskets are packed with the fanciest of ingredients, and the chefs are challenged to rise to the occasion and create upscale meals; caviar potato chips are a posh surprise in the first basket; high-class sushi must be included in the entrees.
Four chefs tackle a thrilling takeout takedown; in the second round, the competitors must make a Chinese specialty work with an Italian cocktail; a tower of something sweet and a cup of something bubbly are part of the puzzle for the dessert round.
The competing chefs must use the fryers to create crunchy, decadent dishes; the appetizer basket contains something spicy and a strange soda; the judges are excited for fried fish entrees but won't let anyone off the hook for making mistakes.
The chefs are scared when they find out that the ingredients for their battle were chosen by fans via social media; an alarming sandwich appears in the first basket, and a gag-inducing soda is a frightening find in the dessert basket.
The chefs find BLT-themed ingredients in every basket, including a cheesy-creamy comfort food in the first round; in the dessert round, a lettuce-flavored ingredient has the final two competitors shaking their heads and crossing their fingers.
In addition to competing with appetizers, entrees and desserts, dog-loving chefs make treats for a canine judge.
The latest stadium fare is substantial and out-of-the-park sensational, so when four bold competitors get ballpark foods in every basket, the judges have high expectations.
In this battle of the live-fire tournament, the competitors take a walk on the wild side with wild game in every basket.
Playing with fire is serious business in this high-steaks preliminary battle of Chopped's flame-filled tournament.
Alton Brown and his fans curate maniacal baskets for an epic tournament, including a fermented Japanese dish and a strange banana product in the entree basket; the two chefs who make it to the dessert round must work with a fluffy, porky surprise.
In this finale battle, four winners return with their sights set on taking the title of "Chopped" Grand Champion; the baskets contain ingredients reminiscent of the preliminary battle themes: wild game, steaks, surf and turf and pork.
Two diner favorites find a home in the ingredient baskets, and the chefs have to make the most of milkshakes and french fries; a city's signature dish is part of the challenge in round two, and a toaster treat meets a fun fry variation for dessert.
Four chefs make vegetarian dishes from plant-based basket ingredients.
In an outdoor kitchen in Kennebunkport, Maine, Martha Stewart is calling the shots and changing the rules; 16 chefs compete for the grand prize; Martha's first big surprise is related to the pantry.
Martha Stewart takes the reins for another gripping battle; Martha has some tricks up her sleeve regarding the timing of the rounds; Cornish hen entrees.
Martha Stewart shocks the four competing chefs in the Martha Rules tournament when she reveals that she plans to make them switch stations and dishes at any time; the basket ingredients include everything from sea urchin to peanut brittle.
There's only one spot in the dessert round because a mysterious fifth chef is waiting in the wings to compete against whomever makes it that far.
Martha Stewart pulls out all the stops to make the road to $50,000 extra challenging; in the appetizer round, the chefs wonder what's up when they find footwear in the ingredient basket.
In this taco competition, four chefs attempt to prove who deserves to win the prize money; a frantic first round leads to some missteps in the kitchen; the chefs find red snapper in the baskets so fish tacos are in order for the entree round.
The ingredient baskets in this battle are inspired by peanut butter and jelly; a sweet surprise in the second basket must find its way onto chicken entree plates.
The competing chefs have to cook with foods that were popular in the 1960s; a certain soda and some sweet meat are part of the appetizer basket, but the clock seems to be the most difficult aspect of the challenge.
The chefs set out to make trendy 1990s foods yummy for a new millennium; the combination of ingredients in the first basket confuses the competitors, and missteps threaten to derail one competitor's plans in the dessert round.
The competing chefs have to cook with ingredients representative of foods we might be noshing on in the future, including insects in the first round.
The competitors brace for zany, brainy ingredients courtesy of Alton Brown, starting with a super stinky item in the appetizer basket; in the second round, a unique style of apple pie may have the competitors asking, why.
Chefs get a big surprise ingredient with a challenging texture; in the entree round, some sticky beans and a peculiar salad are shockers; the final chefs attempt to make winning desserts from the wild ingredients in the third basket.
A $100,000 grand prize is up for grabs in this tournament event featuring some of the most brilliant stars; one ambitious champion runs into problems in the first round, and something stinky in the entree basket has the competitors nervous.
Four Chopped deities bring an intensity to the kitchen, with a strange fish dish and tiny exotic fruits; a pizza topped with something wild is the star ingredient in the entree basket, and a vegetable is disguised as a meat.
Chopped legends face off for a chance at the $100,000 finale; in round one, the chefs must incorporate a sweet breakfast item into an appetizer; a clever fusion food in the entree basket has the potential to bring crunch and flavor to the dishes.
Four champs who were previously defeated return to the kitchen, hungry for redemption; sardines are the main protein in the appetizer basket; a jiggly mustard-flavored surprise threatens to throw the chefs off their game in the second round.
It's judges vs. champions as two separate knockout rounds determine which judge and champ make it to the $100,000 title fight. The stakes are high as the competitors find an unusual seafood delicacy and a hot regional specialty in the first basket.
Four chefs are amped up for a meat battle featuring goat; in an intense first round, the competitors aim to impress with their butchery and flavor artistry; the chefs then must work with an unfamiliar goat-milk product in the entree basket.
Four chefs battle it out with bovine-centric ingredients. In the first round, more than one of the competitors decide to show off their raw talent by serving uncooked meat. Then, the chefs demonstrate their steak skills with the entree basket.
The first round sees the chefs going in distinct directions with their jelly bean and short rib appetizers; in the final round, the last two contenders take on bison for dessert with gusto.
Four compassionate nurses bring their TLC to the kitchen; in the entree round, the nurses must nurture a juice made from a vegetable and a prize protein; a hospital snack in the dessert basket.
Hangry baskets are back for a battle; foods for the broken hearted; in the first round, the chefs must incorporate wine and chocolate; a nostalgic treat keeps the competitors on their toes in round two.
This battle is packed with must-have ingredients for a hangover; a greasy favorite and soupy carbs get the chefs' creative juices flowing in the first round; the final competitors must transform a tried-and-true hangover snack into a dessert.
Four chefs battle using super spicy hangry foods, including one of the hottest peppers on Earth for the first round; a hot Indian dish finds its way into the entree basket; in the dessert round, some classic spicy candy is part of the puzzle.
The competing chefs attack an appetizer basket that includes a classic Italian sauce and a simple sandwich; a popcorn product not available at movie theaters plays a starring role in round two.
It's wild times in the kitchen as the chefs get loco with Loco Moco, a Hawaiian comfort food, in round one; the finalists are challenged to use a weird coffee and a crunchy cake in their desserts.
As the clock ticks down, the judges wonder whether all the dandelion green appetizers will be completed; the chefs get more than they bargained for with gnocchi in sandwich form.
Four chefs enter the kitchen for a diner-themed battle; three courses of elevated comfort food; guest judge Neil Patrick Harris; a breakfast-inspired final basket.
The competing chefs get a ton of sugar in the first basket in the form of a breakfast classic with a twist; the chefs dig into a seven-layer dip.
The chefs get fries and thighs in every basket; in the appetizer basket, a delicate protein paired with a newfangled starch; bubble tea crashes the theme party in the second round.
The chefs open the first basket to find dressed beer and three other surprises; a weird fungus and a peculiar pizza pie are the shockers in the entrée round.
Four competitors aim for bacon perfection as they attempt to advance to the grand finale of the Comfort Food Feud; the appetizer basket includes a Japanese condiment and a bacon-y bar food, and biscuit dough is part of the puzzle in the entree round.
In a burger-themed battle, the chefs get a deep-fried surprise and a sloppy classic in round one; in the entree round, they must figure out what to do with a bizarre canned product.
The chefs try to claim a spot in the Comfort Food Feud grand finale; the first round basket includes a cocktail, and the entree round sees the competitors working with a mac and cheese inspired brunch item.
The competition continues with a battle devoted to pizza; the competitors find spaghetti and meatballs in an unusual form in the entree basket, and the dessert round involves some spicy, salty and sugary ingredients.
The competing chefs are surprised by parsley cake in round two, and when the finalists focus their attention on a dessert basket that includes Cara Cara oranges and a curiously boozy condiment, the judges are impressed by the level of skill they see.
The chefs are thrown off by the combination of beer-battered seafood and a bizarre bouquet of pickles in the first basket; the second basket fails the smell test with a stinky surprise inside.
Low-calorie chips and leafy greens inspire creativity in the first round and after opening the entree basket, the chefs are wondering if avocado-free guacamole is good or bad.
Nose-to-tail cannot fail; competing chefs get a pork theme; gorgeous cuts of premium meat; a Bloody Mary with a special surprise; something fizzy and something offal-ly difficult to incorporate in a dessert.
A creative take on poke and some special seafood in round one; pork not found at the average grocery store; the competitors who make it all the way to the dessert round must work with a salty and sweet snack.
Chefs set out to prove that fish heads are delicious in the appetizer round; a strange-flavored fizz threatens to throw off the chefs, and an equally odd taffy perplexes the remaining competitors in the dessert round.
The chefs must hop to it and make rabbit terrine work with a less highfalutin, packaged product in their appetizers; combining cake mix and ramen; a weird ice cream and a curious condiment.
Competitors race the clock to use a red spread and dried fish in the second round; the remaining chefs must combine a citrus food and an unusual seaweed snack in their desserts.
The competing chefs find unusual cupcakes and a curious jarred candy in the round two baskets; the final two chefs feast their eyes on a jar of pigs' lips in the dessert basket.
It's a match made in culinary heaven as four chefs must tame wild game meat in every round and use a different bourbon to accent and complement their dishes.
Cauliflower is the veggie of the moment and the undisputed star of this battle; in the first round, the chefs must use the ubiquitous substitute in their dishes along with a funky Mexican delicacy.
The chefs attempt to make quail entrees using Australian seasoning, and they use a jar of Mexican caramel in their desserts.
It's game day in the "Chopped" kitchen; after kickoff, the chefs get an appetizer basket loaded with foods to fuel hungry sports fans; the entree basket has a super strange shot glass and some winning wings.
Sixteen fearless champions are back to defeat chef Bobby Flay and win $50,000; strangely sweet sandwiches and beautiful seafood await the champs; unusual beef jerky product and a twist on hummus; special banana pudding; fancy bacon.
The chefs work to make appetizers from chewy candy and a canned sauce.
Four "Chopped" champs compete for a spot in the tournament finale; in the preliminary battle, the first basket includes an anything-but-basic burger. The three chefs in round two have ambitious plans for their dishes.
The chefs open the appetizer basket to find a peculiar pate; in round two, the chefs work with a fish that they've never cooked before.
Four returning champions try to impress Bobby Flay; in the first round, an oven mishap leads to an alarming situation; an American classic in frozen form threatens to stump the chefs; two remaining champs must make big plans for a candy-themed tart.
In the first round, the chefs cook up appetizers using pizza bites and caviar; In the entree round,a magnificent comfort food creation and a basic veggie; dessert basket features a sugary cereal and a gelatinous stumper.
Four chefs embrace a sweet-and-sour theme and seek to harmonize opposite flavors on their plates; a furious first round has them racing to figure out what to do with a ready-to-serve soup and three other basket finds.
The Beat Bobby Flay Tournament finale brings four winners back for a chance to defeat a Food Network legend and score $50,000; in round one, a pork product goes through a grinder, and a canned item in the second basket isn't what the chefs hoped for.
If the tri-tip in the first basket doesn't trip them up, the edible bird's nest just might; Stinging nettles threaten to hurt the competitors' chances for success in round two, and the two finalists must make good use of a dairy delicacy.
Mock meat and an odd green powder set the level of difficulty high in round one and an Italian-Japanese mashup ingredient in the entree round threatens to screw up the chefs' plans.
Four chefs have to sort out what to do with the odd pie in the appetizer round; an egg-flavored snack in the second basket brings some novel ideas for the entree plates and there's hardly time to stop and smell the rose latte in a fast dessert round.
A plate of poutine and a jar of bamboo challenge the chefs in the appetizer round, and in the dessert round, they must hurry and figure out how to utilize a colorful snack food.
Four pastry chefs step into the Chopped kitchen to show off their chocolate skills. A chocolate-covered seafood snack is a sneaky surprise in the appetizer basket, and a tart fruit and a Japanese food staple find their way into the entree basket.
Counting down the top five celebrity dessert battles; memorable face-offs include professional athletes Greg Louganis and Brandi Chastain, reality warriors Travis Lofland and Amy Roloff, and jokesters Sinbad and Gillian Vigman.
The chefs learn that they will be required to fry something in every course; in the appetizer round, a brightly colored beverage and a stuffed pasta are part of the puzzle; a classic cookie and a wild sundae bring fun to an exciting dessert round.
Returning winners vie for a chance to compete against Chopped judge Alex Guarnaschelli, but the competitors may have second thoughts after they see the jar of bright orange sauce in the appetizer basket.
Three winners with much to prove try to pull off an upset by taking down Chopped judge Scott Conant.
Three champions get back in the kitchen with their sights set on taking down Amanda Freitag; the champions know it will be a hard challenge when they open up the first basket and find chicken gizzards and fish heads.
Three champions are on a mission to beat Chopped judge Marc Murphy and prove they're top-level contenders in the competitive cooking world; escargot in the first basket and a super spicy surprise in the entree basket.
Three bold, talented Chopped winners return with purpose to beat judge Maneet Chauhan; sugary cereal and oddball meatballs in round one; an edible centerpiece in the entree basket; the champ left standing gets the coveted chance to battle Maneet.
While at home, the Chopped judges try to beat the clock as they tackle ingredient baskets created by their families.
Four series champions are hungry for more as they return for a special Thanksgiving competition; they must deal with a shocking poultry product in the appetizer round, and the three who make it to the entree round get a big, bright orange surprise.
Four amateur chefs arrive in the Chopped kitchen ready to give the judges an unforgettable Thanksgiving meal.
The four chefs must cut jumbo-sized ribs down to appetizer-appropriate portions; a premium steak and a second-rate grocery store meal meet in a puzzling entree basket, and creativity is on display in the dessert round.
Four judges compete alongside their significant others in a festive, feisty battle between friends, as the teams endeavor to create appetizers quickly, they must figure out how to use novelty pasta and a splendid fruit in their plates.
Four champions return for a sweet competition with sugar and spice and not everything nice in the baskets; a candy cane with an unconventional flavor threatens the champions' plans for magnificent desserts.
As the clock counts down on New Year's Eve, four chefs celebrate another trip around the sun; a bite of something decadent and a peppery sauce.
A box of fish sticks is the big catch and the second round involves a lesson in putting the best foot forward when cooking with chicken feet.
The chefs get a sweet and salty theme and are tasked with perfectly harmonizing the quintessential flavor pairing on their plates; the competitors must combine a Moroccan pie and a sugary take on bacon.
Four college students with a passion for cooking take over the kitchen to prove who can make the grade; a humble pizza and common protein keep the appetizer basket relatable but present a challenging culinary puzzle.
Champions return to the stoves.
It's a rough reunion in the kitchen when the returning champs find a diabolical set of ingredients in their first basket; a giant fish and a sweet space food get the chefs thinking creatively.
The chefs are tasked with making a whole day's worth of amazing food when the cooking rounds are changed to breakfast, lunch and dinner.
The fiercest Chopped champions are back to defend their titles in a whirlwind, no-holds-barred battle.
The chefs face smoked-food challenges requiring them to make modern dishes with the ancient method; a sweet surprise and a buttery fish are two of the ingredients in the appetizer basket; the second basket features a lean meat and a spicy liqueur.
Passionate Chopped champions return for a shot at $50,000, and the competition kicks off with a colossal clam and a starchy comfort food in the first basket.
Tenderizing beef tendon and bringing joy to bok choy are two of the challenges in round one; a veggie and a prized protein are part of the culinary puzzle in the entree round; a famed French dessert meets a bubbly surprise in the dessert basket.
The chefs set out to make a summer feast after learning each challenge will have a clambake theme; in the first round, a cocktail and a gamey sausage help get the party started; the entree basket includes a strange starch and gifts from the sea.
Will sumac plus a super salty curve ball in the second basket leave the chefs wondering what to make; And eggs, fruit and sugar in the dessert basket should be relatively easy to work with.
The chefs take on a melted cheese theme, including a decadent first basket, a fondue in the second basket and strange, colorful cheese snacks in the dessert basket.
The chefs face baskets filled with incredible ingredients, including a strange pig part in the appetizer basket, a fuzzy vegetable in the second basket, and an oddly named sweet treat in the dessert round.
In a Halloween-themed competition, the four chefs face ingredient baskets packed with a nod to horror movies, including a cringeworthy surprise in the appetizer basket and entree ingredients liver, fava beans and Chianti.
Four chefs compete in a series of chocolate challenges; spicy booze and a book filled with bonbons; an oversize beverage meets a stinky cheese in the entree basket; the dessert basket features a can of something that could be cause for concern.
It's much ado about doughnuts in this exciting heat of the $50,000 Sweets Showdown.
With their eyes on the Sweets Showdown $50,000 prize, four top-tier dessert chefs strive to bake their way into the judges' hearts in this all-cakes preliminary battle.
In the thrilling culmination of a five-part tournament, four dessert dynamos return to the kitchen in pursuit of the $50,000 prize, but the ultimate sugar high and the prestigious title of Chopped Grand Champion can only go to one extraordinary chef.
Four chefs prepare for summertime dinners in America using a variety of sunny ingredients including patriotic deviled eggs and star-spangled spaghetti; the bounty of the second basket includes a cowboy's dream ingredient and some colorful kebobs.
The first basket challenges the chefs to come up with a yummy solution to a dill pickle-flavored treat; a Midwestern casserole in the entree basket; a chef's injury puts their Gjetost cheese dessert in jeopardy.
Four chefs set out to prove that ice cream can work well in two savory courses; a scoop sandwiched in the middle of an indulgent ingredient in the first basket; a unique ice cream flavor at the center of an unusual dish in the second basket.
Four chefs are forced to get creative from the start when they find a kitschy, oddball cake and an unusual hybrid veggie in their appetizer baskets; an offal surprise and a fun fungus dish keep things interesting in Round 2; a key lime dessert.
Chefs must make appetizers using a delicate herb and a playful take on potatoes; chefs get a strange Italian street food in the entree basket; judges hope the Dutch baby pancake and sour plums in the dessert basket will spark creativity.
When the ovens and fryers are turned off, four chefs have no choice but to get their grill on. A rare meat hits the heat in round one and a frozen food favorite in the second basket might not thrill the competitors.
The chefs learn they must make appetizers that include ginger-like galangal and a trendy taco; miniature fruit and soft-shell crabs are two of the surprises; a pretty cake that reminds one judge of his childhood is in one basket.
There's something peculiar about the huge, elaborate cake in the appetizer basket: it's made of beef; In the second round, a strange twist on a classic Italian dish tests the competitors' creativity.
The chefs battle it out to see who can build the most epic burger masterpieces; an old-school lunchbox favorite adds a bite of yummy, kitschy fun to the entree round, and a sweet challenge is in store for the two remaining chefs.
Four chefs have to get creative with wonton wrappers after finding lowbrow eclairs in the first basket; a can full of cheesy comfort food and a lean bird are on the entree agenda.
The competitors must stay steady and focused as they take on three chicken-themed rounds in this special competition; the chicken in the first basket looks strikingly strange.
The chefs take part in a Bavarian bash, starting with an appetizer basket that contains potato chips; the entree basket contains pie and beer; the dessert basket contains beer and brats.
Four female butchers battle it out for a shot at $10,000; in round one, the butchers must break down a large piece of beef; fresh chickpeas prove time consuming; in the third round, they show off their butcher skills on a savory ingredient.
When four pizza pros bring their considerable talent and competitive drive to the "Chopped" kitchen, the judges are in for a pizza party to remember with a piece of pork in round one, a regional dough in round two and dessert pizza in the finals.
Four chefs set out to make low-cost items taste like a million bucks in three dollar-dish challenges; the appetizer round has a box of frozen finger foods; the entree round has a chef's biggest fear; the dessert basket contains leftover wine.
Four chefs face a three-round culinary battle where pasta is found on every plate.
Four chefs find sea snails and candy in the first basket; a mishap in the entree round dramatically affects one chef's scallop dish; remaining competitors must work with something porky and something sticky in the dessert round.
The chefs gear up for difficult baskets when they find out that viewers have selected all their ingredients; a texturally challenging dessert meets a canned meat product; a weird egg from the Philippines; a fishy ice cream.
Chefs dive into the first basket to discover tuna belly; a cocktail named after poultry and a boxed product greet chefs in the second round; chefs choose to add chocolate to their desserts.
A classic brunch combination turned ice cream flavor makes for a challenging first basket; a unique take on eggs keeps up the brunch theme in the entree round; two remaining chefs get to find out what goes into boozy cereal in the dessert round.
Siblings crowd into the kitchen for a Thanksgiving competition; these turkeys tackle a green bean creation and a bitter green; there's no bird in the Thanksgiving entrée basket; a latte and lots more await the final competitors in the dessert basket.
The chefs learn that their Thanksgiving-themed rounds will be sides, turkey and pie; the competitors make side dishes; the chefs attempt to put a creative spin on their turkey plates; the promise of pies and tawny port makes for a festive pie round.
The appetizer round has the chefs wondering what exactly a Chinese tea egg is; pizza in a strange format and an uncommonly eaten piece of pork appear in the entree basket; a big, stinky fruit is the talk of the dessert round.
Four grandmas bring their cooking styles to the kitchen and give the judges a holiday dining experience to remember; unusual candy canes in the appetizer round; a gilded surprise in the second basket; holiday cookies in the dessert round.
Four chefs who didn't make it in high-stakes tournaments return in search of redemption; goat chop appetizers in the first round; breakfast cereal in the entree basket; a cookie behemoth and a strange soda in the dessert basket.
The chefs get breakfast foods in every basket; a series of mishaps plagues one of the competitors in the second round; in the dessert round, French toast and Chinese porridge must find a place in the remaining chefs' final dishes.
Chefs are surprised by a bold delicacy that is seafood in name only and must turn Rocky Mountain oysters into a tasty appetizer; a soda shop treat is a sweet hurdle for the entree-round competitors; the finalists find a jackfruit in the dessert box.
Four bartenders who love to cook compete in this special competition to prove that barkeeps know how to keep the flavors coming.
The chefs get foods that heal in the ingredient baskets and have to make dishes that are both yummy and healthy.
The chefs face an adrenaline-packed competition filled with daunting seafood ingredients.
Talented kid cooks compete with their brothers and sisters in an impressive show of cooperation in the Chopped Kitchen.
The chefs must cook a game day feast and set out to tackle the challenge with gusto; in the first basket, they find a whimsical dish that looks like nachos.
The chefs get some surprises in the ingredient baskets like a gefilte fish with something sweet and salty, pork in the entree round and strange ingredients to work with for dessert.
Big flavors meet big personalities as regional rivals from the thriving Kansas City barbecue world compete; the appetizer round holds double-cut pork chops; a bubbly surprise in the second basket prompts the chefs to bring the sweet to their entrees.
Four regional rivals deeply devoted to North Carolina-style barbecue battle it out in a thrilling, grilling heat; fish in the first basket threatens to throw the pork-loving pitmasters off their game; the entree round surprises the chefs with liver.
Four chefs who live and breathe Memphis-style barbecue compete; Tennessee tradition abounds in the first basket, which includes a creative take on a messy, shareable comfort food; a gigantic sandwich in the second basket stuns the chefs.
Four passionate grill masters from the Lone Star State compete in a fiery battle; a creepy, crawly, crunchy surprise challenges the chefs in the first round; the second round features a state fair treat and an iconic Texas meat.
Winners from the Kansas City, Memphis, North Carolina, and Texas heats return to compete for ultimate bragging rights; a smoky ingredient in the appetizer basket kicks things off; the last basket of the tournament is packed with sugary ingredients.
Kids who love to cook take over the Chopped Kitchen to prove they are forces to be reckoned with in the culinary world; the young competitors focus on finding creative ways to prepare ground chicken in Round 1.
Four chefs with personal connections to Cuba are treated to ingredient baskets filled with a variety of Cuban foods; in the appetizer round, butchering a whole fish gives one chef a whole lot of trouble.
The competitors bring their best to the kitchen to impress judge Martha Stewart; in the appetizer round, they face a modern take on beef Wellington and an iconic canned meat; one chef's ambitious plans force him to rush to beat the clock.
It's fiesta time and the chefs are taking on tacos and tequila-themed baskets; each competitor must make taco-inspired dishes that include a delicious delicacy in the blanco tequila-spiked first round.
In pursuit of $50,000, four "Chopped" champions are back at the stoves with renewed ambition, seeking to be named the best of the best; a fire extinguisher is used for the first time in "Chopped" history.
Chefs create wildly different appetizers from a basket that includes black garlic; a novelty candy in the second basket requires a hammer; competing flavors in the dessert basket leave chefs with some decisions to make.
Four returning champions compete for a chance to make it to the grand finale; the chefs contend with a basket that includes tiny eggs and a Moroccan meat; red snapper must be filleted in a snap; pastries and pops challenge the remaining competitors.
Four repeat champions are back for the Chopped Champions Grand Finale; the appetizer basket challenges the chefs with a seafood delicacy; there's a shocker in the second basket; the two remaining chefs face off in a dessert round.
Four chefs layer flavors in trendy bowls under the watchful eye of new judge Martha Stewart; Martha brings a special surprise from her garden for the first basket; the last two chefs make dessert bowls from an Italian syrup and a candied treat.
From kitschy classics to artisanal designer doughnuts, the chefs celebrate delicious rings of joy in every round and feel the pressure of performing well for a demanding doughnut connoisseur, judge Martha Stewart.
The chefs work with a small plates theme; the first basket features a surprise from one judge's restaurant; the round two basket contains a German sandwich that sounds unappealing to the uninitiated.
Judge Martha Stewart tastes a corn dog for the very first time; the competitors work with lamb and pie; in the final round, an unusual coffee drink and a special citrus ingredient prompt the chefs to bring some distinct flavors to the plate.
The chefs get swept up in mushroom mania; the competitors try to make a great first impression on judge Martha Stewart with an unusual cocktail and an intensely-flavored protein; the chefs discover a creative use for bacon.
The competing chefs prepare a meal of magnificent beach bites for the judges; a variety of seafood and a flotilla of edible boats kick things off in the appetizer basket; more than one of the competitors cut it close and try to beat the clock.
The chefs get treats from Ireland in every round, beginning with an iconic stout in the appetizer basket; a certain Irish delicacy upsets one chef in the entree round; the two remaining chefs work with an Irish ice cream treat and booze for dessert.
The competitors work with game meat in every round, starting with wild boar in the first basket and two wild proteins for a crowded entree basket; black forest cake is featured in the dessert round.
Chefs find donut-shaped sushi in the first basket; the judges are happy to see frog legs in the second basket, but they aren't quick to leap to any conclusions about how the entrées will turn out; there are challenging textures in the dessert basket.
A sensational sandwich battle begins with a mound of meat and some colorful potatoes; everyone's favorite hybrid bird makes an appearance in the second basket; the final two chefs take on a salty-and-sweet basket in the last round.
The competitors rescue foods that would normally be thrown out; Chinese and Italian foods make for some fusion cooking; the second basket contains half a sandwich and a bottle of sweet liquid; the chefs find coffee and grapes in the dessert basket.
The competitors take on Southern classics such as hush puppies and black-eyed peas in the first basket; something fried meets something sweet in the Entrée round; then, fruity, creamy and doughy desserts are the result of a busy final round.
In the first round, the chefs find a classic Asian food in an innovative form and some lovely plums; a tough cut of meat and a container full of an unusual mayonnaise product test the chefs' creativity in round two.
Luck is not on the competitors' side as they open the first basket to find not duck breast, but a more formidable foe: duck tongue; a bitter juice and a pretentiously presented American classic challenge the chefs in the entree round.
In this gripping heat, four famous fry masters compete to see which elite competitor will move on to the $50,000 Gold Medal Games finale; the first basket comes packed with a fun fair treat and a gamey meat.
Four renowned chefs battle to prove why grilling is a winter sport worth cheering for, but only one can advance to the $50,000 Grand Finale; an uncooked pastry and a bone-in steak challenge the chefs in the appetizer round.
In the 15-minute appetizer round, the culinary athletes are burdened by some extremely tedious prep work and challenged by a sweet surprise; a wild watermelon and an expensive fish keep things interesting in the entree round.
Four chefs famous for baking take on a thrilling heat in the Chopped Gold Medal Games; in the first round, the chefs must focus their creativity on a grocery store breakfast dough and a lovely cut of lamb.
In the first round, something grilled and something intended to frighten; in the entree round, the judges wonder which competitors will offer the best treatment of far far, an Indian snack food; champagne in the final basket.
The pastry experts battling it out in the kitchen learn they must make candy, cake and ice cream in an all-desserts challenge.
Four fit chefs take on the challenge to cook creative, healthy dishes light on calories but big on flavor; faux noodle and a beautiful fish fillet; a diet drink and a protein-packed snack box; acai berry powder desserts.
Chefs take on a pork-themed challenge; the first basket contains a cut of heritage-breed pork; a questionable canned product in the entree round sends the chefs creative directions; the finalists must use more unusual porky items in their desserts.
The appetizer round features narutomaki; one of the chefs takes an unusual approach with the fish from the entree basket that also includes caul fat; the last two chefs must use Swedish syrup and a classic cookie in the dessert round.
The judges are excited by the prospect of beautiful octopus appetizers in the first round as the four chefs scramble to create dishes featuring mollusk morsels; the canned product in the second round threatens to throw the competitors off their game.
Four competitors learn they will be treated to high-end, top-dollar ingredients and will be cooking for new judge Martha Stewart; an unusual chocolate treat and a special cake up the wow factor in the dessert round.
Chefs must create appetizers in just 20 minutes from clams and a sweet dried fruit; squid ink and a strong-flavored candy in entree; a pie made of beans and an alcoholic drink made with sorbet are mystery basket ingredients for dessert.
The chefs get some gorgeous crustaceans and a fancy pasta in the first basket; making the most of an expensive mushroom in round two; one of the last two chefs runs into trouble while trying to make an apple dessert.
Chefs attempt to make outstanding appetizers with two proteins; in the entree basket, the chefs find a New England sandwich and a Mexican pepper; the final two food truck chefs left in the fight receive dessert nachos in the last basket.
First, the chefs bring some heat to their waffle appetizers by seasoning them with chiles de arbol; a thick Belgian waffle dough hits the irons in round two; waffles take the form of cookies in the dessert round.
The chefs carry the comfort food theme in round one, utilizing something starchy and something greasy; a homey protein and some beautiful tomatoes are used in the entree round; a nostalgic cookie meets a dairy delight in the dessert basket.
The chefs bake pre-made dough and try to figure out the best plan for including a Persian hot dog stew in their dishes; a prized seafood and a floral component; competitors discover beets and a classic French dessert in the final basket.
Creepy surprises and freaky finds for Halloween; special meat platter in round one; frightening ingredient is staring back at the chefs from the entree basket; the two finalists get hyped up on Halloween candy as they scare up some creative desserts.
In round one, a dip made with hot sauce and a spicy piece of poultry; hot raw root in the entree basket serves as proof that peppers aren't the only way to spice up a dish; spicy candy and a baby fruit in the dessert round.
Black garlic and coconut vinegar challenge the chefs in the appetizer round; the judges go on the hunt for compelling flavor combinations in the chefs' alligator entrees; a Peruvian fruit is the most unusual find in the dessert basket.
Fresh Mediterranean foods, including baby octopus in the first round; a prickly green and a meaty fish share the entree basket spotlight; the ice cream machine and the deep fryer come into play in a busy dessert round.
Sour gummies and sausage are part of the appetizer round pie; savory pies that must include baby kale; a dessert round with candied ginger in the basket.
Three Iron Chefs judge a Thanksgiving feast; appetizers include turkey in more than one form; another bird gets some love in the entree round; an epic sandwich and a sweet casserole are two of the ingredients.
Ground espresso in the first basket; sweetbreads are one of the sweet surprises that the competitors must work with in round two; a brightly-colored sugary snack must be balanced with black molasses in the dessert round.
Garlic ice cream is not the most startling discovery in the entree basket; the most shocking ingredient in the dessert basket doesn't seem so wild until you pop it in your mouth and get a jolt.
The chefs get the Southern classic grits in the first basket and race to make appetizers that deliver on flavor, but one of the competitors has major difficulties in the final seconds of the round.
The chefs learn that they'll be preparing small plates as well as creative drinks in every round of this special competition.
The competitors find a prized member of the onion family in the first basket, ramps, a flavorful wild leek.
Baskets packed with perennial NOLA favorites, including po' boys in the appetizer round; the judges hope none of the competitors ruin the roux in the second basket; for desert, a traditional cake and a boozy coffee challenge the final two chefs.
The chefs must make bubblegum-flavored candy balance with hot-and-sour soup in their appetizer plates; classic Cantonese dim sum for an entree; the dessert round sees the chefs working with something out of the ordinary in a can plus a pink paste.
Ted Allen, Jeff Mauro, Jet Tila and Chris Santos compete with their moms; the teams strive to carefully crack quail eggs; a large fish and some lemons make up the second basket; the final two duos find ways to use blood oranges and walnuts.
Contestants make sausage appetizers that must also include a fruity beverage; an open-faced sandwich meets a diminutive veggie in the entree basket; two competitors left to grill dessert face a boozy marshmallow and a bag of nuts.
The chefs work with a potato theme, with spuds of some kind in every basket; chefs must incorporate two tater products into their appetizers; in Round 2, chili fries find their way to a blender; sweet potato pie meets toffee in the dessert basket.
Four fathers join forces with their grown-up kids to make dishes; a cookie in the first basket gets a laugh; salmon in the second basket seems simple but creates problems; an unusual flavor of gelato presents a challenge.
Chefs must use seafood and some boozy veggies in the first round; the judges decide who has the chops to get goat chops just right in the second round; finalists scramble to incorporate cheese and vegetables into their desserts.
Chefs must make lamb appetizers that include a trendy toast; poultry and snap peas are part of the round two challenge; competitors do their best with fruits and a fermented beverage in the dessert round.
The chefs imagine they're making a memorable meal for a backyard party in this cookout competition using a hybrid protein and a ketchup stand-in, burger fixings, but no beef, and an edible centerpiece.
A dough typically used for flatbreads and a strong-tasting melon in round one; a different dough is at the center of the second basket, prompting the competitors to bake again; final dish features a marshmallow spread and lemon balm.
For the first battle, Alton demonstrates the science behind smoking foods, and the chefs are encouraged to infuse every dish with smoky flavor; tiny radishes and a strangely savory cookie are in the mix for round one.
The wonders of molecular gastronomy; making a powder from a fat, the problem with transparent ravioli; lamb cooked with a modernist method and new age noodles; a cake that looks and tastes like a drop of water for dessert.
To kick off round one, Alton demonstrates the mad science of champagne and the competitors embrace a fermentation theme; a Japanese specialty is the talk of entree round; an unusual cake inspires some unusual choices in the dessert round.
Four champions return to fight for $50,000; in the first round, a small fish and a strange condiment puzzle the champs; a stunningly-presented protein and a jar of something stinky are in the entree basket.
In the second preliminary competition, four star athletes -- Dorothy Hamill, Paige VanZant, LaMarr Woodley and Mariel Zagunis -- battle it out in the kitchen; a weird flavor of soda and a cheesy dish in the first basket.
Illeana Douglas, Ron Funches, Jonathan Sadowski and Julie White engage in a rowdy display of cooking improv in the third competition of the Star Power tournament; a South American flatbread and a beautiful seafood; marshmallows in the entree basket.
Actors Rick Fox, Jodi Lyn O'Keefe, Alysia Reiner and Alan Thicke compete; bass and ice pops for the appetizer; a pantry ingredient in round two; cold treats in the dessert round.
Four celebrity champions compete to win $50,000 win for their favorite charity; a breakfast pastry and bland fruit for round one; an altered pineapple for the second round; a tower of cookies and a tropical fruit for dessert.
A setback leaves one chef unsure whether her sausage and okra appetizer will come together; savory pie and a fresh Italian cheese meet on the chefs' entree plates; peppers and pears pair up for the dessert round.
Four newlywed couples face a playfully-named toast and some sexy shellfish in the appetizer round; chefs tackle a legume that's time-consuming to deal with and a pork cut that's challenging to cook.
The chefs must embrace imperfections as they work with ugly ingredients; they find often-discarded seafood and misshapen veggies in the baskets; a strange fish presents a fierce challenge; the chefs work with an overly-baked item.
The chefs must make delicious, healthy dishes; legumes confound some of the chefs; a fancy fish and a fermented drink for the entrees; fruit-and-grain dishes for dessert.
Whiskey and wings appear in every basket; a fun starch for the appetizer round; hot sauce for round two; wings for dessert.
Four military veterans compete; in round one, a favorite American comfort food and a super-sweet drink; patriotic pasta and a pre-made savory pie in the entree round; cheese and pudding for dessert.
The chefs must make noodle or pasta dishes; Asian ingredients in round one; fresh pasta in round two; noodles for dessert in the final round.
The chefs take on football-themed challenges; reinvented mac and cheese for the appetizer round; artichokes in the entree round; a stadium starch in the dessert basket.
White chocolate and soft shell crab for round one; an alcoholic chocolate beverage and a chocolate showpiece dessert for the second round; luscious apricots for the final round.
Late night food and a classic three-ingredient sandwich in the first round; a deep-fried snack in the entree round; diner staples in the dessert basket.
Pickles in every dish; brine and Brussels sprouts for the appetizer; half-sour flank steak dishes in the entree round; pickles with peanut butter in the dessert basket.
Raw fish in an unusual form for the first basket; a wonder drink and beautiful peppers for the entree; a hefty salt block in the dessert round.
The chefs must make dumplings inspired by any part of the world; a flavorful pork product and a Japanese condiment in the first mystery basket; meat-and-potato dumpling entrees for round two; spicy chips and a tropical fruit for dessert.
An Argentinian meat and something sweet form two of the appetizer surprises; a favorite seafood selection appears in the basket; bok choy finds its way to the chefs' plates; an alluring take on cheesecake keeps the finalists on their toes.
The chefs start the competition off with some smorgastarta appetizers, including savory Swedish layer cake; a sweet powder and prickly produce cause problems for the competitors; the chefs struggle to made eggplant into a dessert.
The competitors face handy sandwiches and sweet popcorn; a strange take on a mimosa; the two finalists seek the best way to execute their creative ideas for dessert.
Twelve returning champions try their hands at making Scandinavian fish and a sugary cereal as they attempt to get to the $40,000 grand finale in the first part of the tournament with Bobby Flay.
Four more returning contestants battle for the chance to compete against Bobby Flay; the contestants must use seafood that needs tenderizing and a canned product for the appetizer; a king of the sea and an icebox cake await them for the entree.
The returning winners struggle to keep track of all four ingredients for the first round, which include cold soup and a stuffed lobster; a giant piece of meat and some tasty little dried fruits make up the entree's ingredients.
The $40,000 title fight finale; the three undefeated champs must make appetizers with camel meat and a strange sauce; an especially difficult entree round.
The chefs must make the perfect midnight meal; an innovative appetizer of fried foods and a trendy cocktail; prized mushrooms and a popular street food for the second round; breakfast flavors make up the final round basket.
In the first basket, the chefs unveil a Cajun specialty; a porky protein adds some flavor to the chefs' fish entrees; in the final basket, the chefs find a chewy drink.
In the first-round basket, the chefs find pork buns and Mexican street corn; the competitors must use a pickled product with a fair favorite for the entree; delectable cakes and an odd sauce make up the ingredients for the final round.
The butchers take whiskey shots as they handle cuts of pork for the appetizer; a big bird and an oddly-named radish make up the entree basket; the finalists find an ice cream that only a butcher could love in the dessert basket.
In the appetizer round, the chefs try to make meaty appetizers; the chefs get to choose which part of an animal to use for their second dishes; the final chefs make piggy desserts.
A familiar can and a space-age beverage in the first basket; something frozen in time and something nostalgically spherical for round two; a drink named for a movie legend must be used for dessert.
Four chefs complete viewer-chosen tasks; the fans pick a creepy protein and a bloody soup; something hearty and something hot in the second basket; dessert dishes made with offal and atole.
Canned ham and mussels challenge the chefs in the appetizer round; things get tougher with a bright blue ingredient in the entree round; the final two chefs try to impress the judges with fruit-and-fries creations.
The chefs show off their takes on the taco; tripe and mustard rabe in the appetizer basket; Asian sauce and a beautiful protein in the entree basket; the finalists create inventive desserts with Mexican chocolate.
The chefs find a strange pizza in the appetizer basket; two proteins in the second round present a challenge for the competitors; chilies in the dessert basket.
The chefs get to use farm-fresh ingredients; poultry and pickled chilies in round one; in the entree round, the chefs make lamb dishes with fresh greens; the chefs make some odd choices for the dessert round.
The chefs must work with caviar and expensive seafood in the first round; the second million-dollar basket contains a luxurious sweet and a delicious rarity; a $100 breakfast item in the final basket.
The chefs' baskets are full of hunter-forager ingredients; an aquatic wonder and a delicate flower in round one; an imposing root and a wild beast for the entree round; berries and butter for dessert.
Competitors find sardines in their baskets; an air of luxury is brought to the second round with ingredients including shortbreads; both final chefs want to make ice cream in the dessert round but may not have time to pull it off.
The judges see what a drag queen, a witch, a medieval re-enactor and a bloody-faced warrior will cook for them; chefs must prepare a pork tenderloin entree; cooks encounter a spiky fruit and clever cookie-crumb creation.
The chefs must make use of duck tongue meat in their appetizers; a seaweed pasta product may be the weirdest item in the second basket; spicy alcohol and a sweet cream make up two of the components that the finalists must work into their desserts.
Competitors who have found success with online cooking shows put their web-honed culinary skills to the test; cooks must use emoji cookies; chefs struggle to get one ingredient cooked in time; chefs use a familiar boxed ingredient.
Four soup kitchen chefs face off; for the appetizer, they get creative with bread and orange sauce; turkey and a special cake in the entree round; the dessert basket is full of healthy ingredients.
Les Gold, Claudia Jordan, Jenni Pulos and Karina Smirnoff compete; the celebrities must use an edible wreath and festively-shaped bread; the judges learn that one of the competitors has never tried one of the veggies found in the basket.
The competitors celebrate the New Year with $50 worth of caviar in the appetizer basket; more premium items and a New Year's legume in the entree baskets; dressed-up ice cream cones and a limited number of grapes for dessert.
The appetizer basket features a sea creature and a pretty, colorful veggie; a ballpark snack throws the chefs a curveball in the entree round; chilies in the dessert basket make the judges happy.
Baked beans and lamb belly feature in the first round; in the entree round, the grill masters receive a seafood-heavy basket; one of the mystery ingredients in the dessert round shows a tendency to char quickly.
The first basket holds a tough seafood protein; in the second round, the chefs get the gift of a beautiful rib eye; chocolate trifle and poached pears in the dessert round.
In the appetizer round, the grill masters face some mushrooms and a strong jam; fish butchery and flavor balancing come into play in the entree round; the chefs' dessert basket contains a yummy cake.
The appetizer round features a porky surprise; the remaining champions must figure out what to do with a surf-and-turf combo; bananas and wine make tricky dessert ingredients.
Chefs must use a weird syrup and a savory pancake in their fried bird appetizers; in round two, fried chicken entrees must include peach cobbler; a fried chicken-themed dessert round.
The chefs scramble to make escargot work with the other ingredients in the first basket; the second round basket holds garlic knots; a light and airy cake in the dessert round puts the chefs in a focused and inspired mood.
In the first round, the chefs get some very rare hot dogs and an uncommon condiment; a tiny ingredient causes big problems for two of the competitors in the entree round; hot dog dessert challenge.
In the appetizer round, the chefs must make trout dishes that also include dill pickle soup; the entree basket ingredients include a weird spicy beer; dough and sugar in the dessert basket.
Chocolate and sausage are two of the mandatory ingredients in the appetizer round; degrees of spice and levels of creativity are big factors in the entree round; chili-inspired sweet dishes are requested in the dessert round.
The young competitors must make appetizers from a strange hybrid snack and a decadent pork product; in the entree round, the teens must figure out how to combine poultry with a weird casserole.
Nerves and indecision keep everybody guessing whether all the competitors will finish their sausage appetizers; seafood surprises in round two; breakfast items take on a creative form in the dessert basket.
A group of teen chefs cook short ribs in the appetizer round; an already-cooked, artificially-colored ingredient seems to be the most difficult ingredient in the entree round; a pastry bag of pate a choux leaves the competitors puzzled.
Four teen winners compete in the grand finale; surf-and-turf in the appetizer; butchering skills; mango in the dessert basket.
Teams of twins face off; improbable eggs and incomplete crustaceans in the first-round basket; a royal-inspired meat product and a soda shop staple in the entree round; pastry dough in the dessert round.
Naan and blood sausages in the first round; a very expensive fish in the entree basket; creative desserts with a fruit-filled basket.
In the first round, former winners make frog leg appetizers; the second round has the remaining chefs struggling to cook steak correctly; cooks rely on ready-made doughs from the pantry to help them with their cocoa powder and pear desserts.
A husband and wife are among the returning champs; crab claws and vanilla frosting in the first basket; the entree round basket contains wild boar; in the dessert round, a savory mousse causes the competitors some alarm.
Unusual clams and a decadent meat are ingredients in the first round; a protein almost takes up the entire entree round basket; onions are one of the ingredients in dessert basket.
The four chefs are surprised by a Cinco de Mayo theme; the first basket contains a green pie and a big fish fillet; a cheese blend and a Mexican barbecue specialty in round two; black beans and chocolate are part of the dessert challenge.
The appetizer round contains a puzzling pasta; in the entree round, the judges are worried about a particular chocolate-covered ingredient.
Eight cooking singles are paired up on blind dates; in the first round, scallops in the shell and a strange citrus; the remaining competitors all decide to grind the protein in the entree basket.
Lobsters and cocktails in the first round basket; in the second basket, the chefs find another seafood mystery ingredient and potato chips.
The chefs contend with basket ingredients that are not only challenging but downright dangerous; poisonous seeds and a fierce creature in round one; a potent alcohol and a shellfish in round two; fungus and a deadly fruit in the final round.
Scotch eggs feature as the ingredient in the appetizer round; a big fish and a black liquid make up two of the ingredients in round two.
In the first round, a mighty midnight snack poses a creative challenge; a beer and a bird in round two; the dessert basket includes premium chocolate bars and Irish coffee.
A priest, a nun-in-training, a rabbi and a pastor compete; the first round basket holds a salmon; fruit and wine make up two of the mystery basket items in the entree round; fig desserts.
In the appetizer round, the chefs find blood sausages in the basket; then, they come up with plans for a basket that includes a caramelized pudding and a pork product; finally, the dessert basket results in some decadent dishes.
The chefs are challenged to create light dishes from baskets full of nutritious surprises; the competitors must make tasty fish dishes that includes an alternative carbohydrate; a grain and a green noodle are part of the culinary puzzle.
Four chefs are challenged with creating the kind of brunch worth lingering over; booze and eggs are some of the surprises found in the first two baskets.
The chefs create dishes for the Chinese New Year; they create appetizers using one of Americans' favorite Chinese dishes; there's a giant fish in the basket for the entree round; the chefs must include an oversized cookie in their desserts.
Four fanatical tailgaters set out to prove that their passion for cooking is equal to their passion for their teams; the first basket contains a vegetarian patty; cheese and sausage are two of the mandatory ingredients in the second basket.
In the first round basket contains bacon alongside banana jam; round two has the chefs wondering what to do with a weird ice cream and some lovely greens.
It's food to get you in the mood, with aphrodisiacs in all of the baskets; oysters in the first basket; two alluring, pre-made desserts in the final basket seem like a head start but could be a trap.
Four former Chopped runners return; in the appetizer basket, a protein and some sweet jam; the second round features sugar and spice; cheesecake and garam masala in the entree round.
Caribbean cuisine is the focus; the judges are excited to taste four shrimp appetizers; some beautiful Caribbean ingredients in the second basket; sweet potato and rum in the final basket.
Truck stop chefs bring their own take on comfort food; in the first round, meatloaf mix and fennel; a purple veggie and a sweet drink are two of the ingredients in the second round; the final basket holds an apple pie.
The first basket holds a slimy surprise; the entree round has the judges eager to taste three Cornish hen dishes; a nostalgic treat in the dessert basket keeps the judges guessing.
In the first basket, the chefs find that a certain fun food has been wrapped in bacon; in round two, the competitors present pork and noodle dishes.
Halloween-themed ingredients including real blood and fake eyeballs are featured in the first round; the competitors get dead serious about their Halloween entrees.
Four chefs who are also fashion models compete; tuna and kale chips featured in the appetizer basket; the second round basket contains fish and seeds; something frozen and something crunchy are found in the dessert basket.
Restaurant: Impossible's Chef Robert Irvine joins the judging panel; whipped topping in the first round and offal and stinky cookies in the entree round.
The first basket holds a strange duck and a green dessert; in the entree round, an infamous Chopped ingredient makes a return appearance; the dessert basket contains a meaty sandwich.
Returning champions take on a swamp creature and insects in the appetizer round; the chefs attack a sweet spring treat and an aged egg in round two; whimsical sushi, leftover fruit, and a frozen favorite in the last basket.
A mom, dad, son and aunt who work in the same restaurant compete; in the first round, one family member's grill pan gets taken over by two relatives; in the entree round, chicken breasts and mystery ingredients.
In the first round, one of the chefs stumbles upon a brilliant way to treat scalloped potatoes; a precooked meatloaf is the big challenge in the second round; the final basket contains a crispy snack and a sweet and tart drink.
Pairs of mothers and daughters-in-law take over the Chopped Kitchen; in the appetizer round, a boozy accessory and a standard leftover; in the entree round, odd eggs and mashed potatoes are in the baskets; a subtropical fruit and a gooey bread.
Four beloved grandfathers fight it out in the Chopped Kitchen; in the first round, a breakfast starch and a classic soda fountain choice; in the entree round, beef and peanut butter taffy bites; in the final round, a homey pie and a fresh fruit.
A look back at some of the most bizarre baskets, wildest mishaps and most creative cooking moments from America's most pressure-packed cooking competition.
A strangely fuzzy ingredient in the appetizer round basket; in the entree round, a challenging protein paired with a processed cheese; chips and candies are featured in the final basket.
Expensive crustaceans are a bit of a shocker in the appetizer baskets; round two competitors must complete creative lamb entrees; the dessert round features a frozen treat and an Indian spice.
Fan turn to social media to pick the basket ingredients; in the first basket, a curious canned product; in the entree round, some weird candy and a slimy surprise.
Lump meat crab and mayo in the first basket; the entree round basket contains a nostalgic candy, and a lovely vegetable; the dessert round basket has Italian cookies and peanut butter toast.
Tichina Arnold, Jackee Harry, JoMarie Payton and Betsy Randle, who all play moms on well-known TV shows, take each other on in an appetizer round featuring mushrooms and frozen TV dinners and tackle minute steak in the entree round.
Bizarre foods will be found in all the baskets; in the first round, a strange bird part and a stinky young fruit; the entree round features some very hot candies and ugly offal; something purple and something fermented in the dessert round.
The chefs discover fine fare for a German party in the first basket, including pretzels and sauerkraut; schnitzel and beer keep the celebration going in the entree round; the dessert round features spaetzle and chocolate sausage.
All four chefs in this competition dedicate their time and talents to soup kitchens; the first round basket contains Thanksgiving leftovers; an ice cream cake and a starchy candy are two of the perplexing items in the final round.
The appetizer baskets hold chicken hearts as one of the mandatory ingredients; the entree round baskets feature sea bass and an expensive spice; the chefs must combine brittle and zucchini for the final round.
Macaroni and cheese is the common theme in every round; mac and cheese dishes that include Swiss chard; a time-crunch in the dessert round leaves one of the chefs dashing to get all components on the plate.
Chefs Madison Cowan, Eric Greenspan, Brian Malarkey and Art Smith fight it out; the first round features a slimy ingredient; the entree round basket contains a beautiful fish.
Anne Burrell, Hung Huynh, Mary Sue Milliken and Dale Talde compete; appetizer baskets contain a soup and a sour surprise; in the entree round, a cheesy party food must be matched with some expensive offal.
Cat Cora, Antonia Lofaso, Michael Psilakis and Marcel Vigneron face off; a special Spanish meat must be paired with an airy cookie; the second round chefs must butcher a huge ingredient and tame some tiny, sour fruits.
Rocco DiSpirito, Jet Tila, Fabio Viviani and Lee Anne Wong face off; the appetizer baskets contains a succulent seafood and an Asian pastry; in the entree round, the chefs will need to get creative in order to cook a perfect piece of beef in time.
The four winning All-Stars return to the Chopped Kitchen; something purple and something fishy in the appetizer basket; a seafood tower; a very hot pepper and a cookie cake in the dessert round.
The appetizer basket contains beef tendon balls; in the entree round, fresh vermicelli noodles; caramelized onions in the dessert basket.
Grill Masters battle; the first round features pork chops and sausages; a sweet basket ingredient challenges some of the chefs; the dessert basket contains a cheese and a starch.
A succulent seafood and an odd ice cream are two of the surprises in the mystery basket; the chefs open the second round basket and find a live ingredient; a delicate ingredient in the final basket.
Spare ribs play the lead role in the appetizer basket; a specially-sourced, whole fish barely fits into the entree baskets; plums are featured in the dessert basket.
Rattlesnake is the surprise in the first round; offal and some fruit are part of the culinary puzzle to solve in the entree round; a breakfast item and a classic pie combination in the last round.
Four rock stars with a passion for cooking, Lita Ford, Kelly Hansen, Eddie Ojeda and Dweezil Zappa, take over the Chopped Kitchen; the first round basket contains a bubbly drink and a punny protein; the entree round features lamb.
Fun at the carnival is the theme for this competition; in the first basket, two out of the four ingredients are deep-fried; the second basket contains an outrageous sundae, but it's the deep-fried ravioli that causes trouble for one competitor.
Four college students compete for culinary superiority; in the first round, a dorm-life starchy staple and a bag of frozen veggies; a microwaveable snack in the entree round; sweet and salty surprises in the dessert basket.
The baskets are packed with healthy ingredients; in the first round, lean, mean fish dishes; some heat in the entree round basket helps the chefs add flavor without adding fat; the dessert basket features green smoothies and rice crackers.
In the first round, the chefs prepare pretzel roll and chicken wing appetizers; the chefs find burger patties in the second basket; the dessert basket contains four fruity surprises.
House-smoked bacon and homemade pickles are found in the appetizer baskets; a cocktail and a classic English pub dish in the entree basket; suds and tots have to be included in the desserts.
Cooking Channel stars Gabriele Corcos, Kelsey Nixon, Roger Mooking and Jim Stacy are set to take on a holiday challenge; the appetizer basket features a whole roasted goose; a meat-and-potatoes entree round.
A celebration of the sandwich; beef brisket appetizer sandwiches; entree-worthy sandwiches made from pork shoulder and pate; dessert sandwiches made with Thai curry paste and chocolate-covered espresso beans.
The mystery baskets contain ingredients suggested by fans on social media; a frightfully difficult protein in round one; in the second round, boxed macaroni and cheese; a giant egg and some mushy fruit are at play in the dessert round.
It's a second chance at victory for four losing chefs seeking redemption. After the chefs make skate and pomegranate molasses appetizers, one chef must endure the indignity of being the first chef re-chopped.
Every basket contains chocolate; In the first round, chocolate is paired with pork chops; the entree round contain beef and dark chocolate; milk chocolate and graham cracker desserts.
Four cooking duos compete; in the first round, the couples make appetizers that include date vinegar and chili-garlic-coated peas; the entree round basket contains a lively sea critter and sweet potato patties.
In the first round, the competitors work with hot dogs and taro root; the entree round features cookies and cube steak; an ooey, gooey cake and salted caramel make for some sweet creations in the final round.
Previously chopped home cooks return for a second chance; in the first round, vegan roast is an ingredient to be reckoned with; in the second round, a small bird and a sugary breakfast item are part of the entree puzzle that must be solved.
The usual rounds are replaced with breakfast, lunch and dinner; the morning meal includes tiny eggs and fancy coffee; the second round features peanut butter and jelly; the final round finds one of the competitors searching for a missing ingredient.
All of the basket ingredients are in disguise; chicken wings in the first basket are a secretly sweet item; cake in the second round; tomato soup in the dessert basket.
Police officers and paramedics with culinary chops compete; the first round basket contains hummus chips and ground bison; jawbreakers and rotisserie chicken in the second round; angel food cake in the final basket.
Each basket contains leftover ingredients; in the appetizer round, the chefs must reinvent a tuna noodle casserole; the entree basket contains rice left in a pan and soup.
A celebration of the art of barbecue; in the first basket, a regional barbecue sauce and jumbo shrimp; in round two, pork spare ribs; the final basket contains bananas and coconuts.
In the first basket, a freaky gummy and a funny mummy; the second round chefs find some awfully scary offal and some more gummy goodness; the final round roll features spider webs made with pretzels and blue cheese.
All the judges are gathered together for different rounds including using hominy and gummy turkey feet in the appetizers, boniato sweet potatoes and savoy cabbage are used in the entree round.
The chefs discover that they must make meatballs in every round; creme brulee is the mystery ingredient curveball in the first round; in the entree round, boar shoulder meets the meat grinder; dessert meatballs.
The stars of Food Network's "The Kitchen" compete to win a $10,000 holiday gift for a favorite charity; in the first round, the co-hosts make merry appetizers out of seafood salad and challah bread; the entree round features a yule log.
A mother, father, daughter and son compete; the first basket contains a flatbread and a strong citrus; in the entree round, there is fish to de-bone and tofu to flavor; desserts using lobster tail pastries and cinnamon chips.
Guest judge Andrew Zimmern is on hand; an offbeat ice cream flavor and an unusual meat in the appetizer round; in the entree round, a shocking-looking protein combines with a pink veggie.
Reality stars Renee Graziano ("Mob Wives"), Travis Lofland ("Deadliest Catch"), Amy Roloff ("Little People, Big World") and Kathy Wakile ("Real Housewives of New Jersey") battle for their favorite charity.
The chefs learn that they will be preparing dishes best enjoyed in the late-night hours; for the first course, the chefs work with a carb-heavy Canadian snack and an Italian sausage; the dessert basket contains burritos.
The first basket contains spinach vinaigrette and chicken truffle sausages; wild boar roast in the entree round; the final basket has marshmallow chocolate cookies.
In the first round, the competitors must bake focaccia and figure out how to combine fish with rice pudding.
In the first round the heat is on with habanero peppers; the entree round features one of the hottest peppers, in beef jerky form; the finalists must find a way to balance spice and sugar in their desserts.
For their appetizers, the chefs discover watermelon and wine coolers in the basket; beautiful cut of beef and tedious-to-prep beans await the chefs in the second round; a cone of sugar and a pitcher of lemonade in the dessert basket.
Four young cooks compete for a culinary school scholarship; lamb loin chops and kale chips in the first round; French fries and cookies in the main course round.
Cleaning shrimp and slicing jalapenos are necessary skills in the appetizer round; the chefs must cook an entree using frog legs; a New York cookie must be combined with a popular nut.
Salsa verde is a fresh surprise in the appetizer round; couscous and buffalo in the entree round; popcorn balls and gummy fish in the dessert round.
Four preliminary champions return; a sea creature shocker; the entree round basket contains a classic snack; the ice cream maker stirs up an encounter.
The appetizer round ingredients range from a cheap, sweet treat to a fine-dining indulgence; the entree round features a pork delicacy and a Mexican staple.
Four returning champions compete; eels and a salty veggie in the appetizer basket; a bird and a soda in the entree round; a special cheese and creepy chocolate in the dessert round.
Previous amateur winners return; in the appetizer round, salsa and cheese blintzes; the entree round features an off-balance tug-of-war over a piece of equipment; grapefruit in the dessert basket.
Two firefighters, a police officer and an Army veteran face off; savory dishes made with pineapple and fruit and nut bars; spring garlic and lamb chops in the entree basket; an unpleasantly purple ingredient in the last round.
Champions from the world of entertainment and sports compete; in the appetizer round, a peculiar type of flour and sweet tea; a can of soup in the entree round; banana paste and cream cheese desserts.
Risotto is featured in the first round; the entree round basket contains a huge surprise; booze and some baked goods in the desert basket.
Fourth and fifth graders compete; the first basket contains cotton candy; the second round features entrees made from pizza dough and a bitter green; the dessert round basket contains brownie mix.
Ingredients in each basket will not exceed $10; in the first round, a meatless basket; creativity is key in judging three ham-steak entrees; chocolate chips in the dessert basket.
The usual rounds are replaced by breakfast, lunch and dinner; coffee cake and cream-filled chocolate eggs for breakfast; fish dishes for lunch; divine dinner basket.
The chefs discover that they will be competing with three baskets of leftovers; the first basket has restaurant takeout containers; leftover bacon in the dessert round.
Every basket has a little bit of an Australian slant to it; in the first round, lamb ribs; the settings on the ice cream machine trip up one of the finalists.
Presentation is key as the judges compare shrimp and chickpea dishes; baklava in the entree round; the chefs must use salt pearls in their dishes.
The first basket contains falafel mix and date paste; in the entree round, the chefs must work with a fish that is new to them; cookies in the dessert round.
The chefs' appetizer baskets contain sweetbreads; the entree round baskets hold a strong spice blend; chocolaty, salty, and fruity desserts.
Baseball stadium chefs look for a home run; the first basket contains Italian sausage; the second round basket features a beautiful flank steak.
The chefs must utilize ramen in a creative way in their appetizer dishes; the entree round features an offal surprise; a New England treat in the dessert basket.
Banana blossoms are in the first basket of the competition; a very stinky ingredient; a colorful, fun ingredient.
The appetizer basket contains vegan franks and three other meatless ingredients; a blender mystery in the entree round; a green soda and Russian sweet in the dessert baskets.
The first basket contains a French delicacy and some fine fungi; the entree round includes little beans and big pork chops; a finalist attempts to take cheese and use it in an ice cream.
The chefs must use pesto sauce and chicken during the appetizer round; the entree round has the chefs using spirulina chips; a treat from Kazakhstan is in the final basket.
Four home cooks compete; appetizer round features chicken tenderloin; the entree round features hanger steak; two very unusual ingredients show up in the dessert basket.
Returning chefs face off; appetizer round combines a green dessert and a seafood snack; the entree round features quinoa and sour candy; dessert basket has palm seeds and dulce de leche.
Four determined grandmothers face off; the appetizer basket contains a coffee can of bacon grease; in the entree round, making meatloaf mix work with an aptly named cocktail; oatmeal desserts.
Athletes, Brandi Chastain, Jackie Joyner-Kersee, Greg Louganis and Charles Oakley compete; the first basket contains alligator; cooking with strange eggs and tiny limes; dessert features crystallized ginger and wafer cookies.
Coolio, Lou Diamond Phillips, Penn Jillette and Carnie Wilson compete; beef tongue and microwaveable chocolate cake; pizza party in the entree round; making desserts using chocolate bars and banana chips.
Sinbad, Tommy Davidson, Robert Wuhl and Gillian Vigman compete; the first basket contains a pork delicacy and a gummy candy; jalapeno poppers and beer can chicken; vanilla cupcakes in the final basket.
Actors Lucas Grabeel, Michael Imperioli, Peter Scolari and Tasha Smith compete; the first round features a tricky ingredient; mystery ingredients includes a pretty citrus fruit and a spiny lobster; desserts with mascarpone and strawberries.
The first basket contains a drive-thru snack and a cold dessert; getting creative with churros and champagne.
The chefs race to make crispy chicken wings; African peri peri rub; in the entree round, a difficult cut of meat and a salty sandwich spread are among the mandatory ingredients.
Blowfish tail is an ingredient in the first basket; the entree basket contains a can of something orange and a jar of date palm; the dessert basket contains basil juice.
The first basket contains a fancy cake and a Bloody Mary; the entree round combines ground chicken and seafood paella; ice cream machine blunder in the dessert round.
Four fathers compete; fish and salt and vinegar potato chips in the appetizer round; a bottle of scotch in the entree basket; rice pudding and pretzel dessert.
The chefs need a tool to bust apart a challenging ingredient; a trendy pastry meets a North African stew in the second basket; rosemary and ginger in the dessert round.
Four teenaged chefs compete; the first basket contains a sweet drink and a juicy fruit; the second baskets contains sophisticated ingredients; breakfast-like ingredients in the dessert round.
All courses must be composed of small plates; in the first round, the baskets contain Spanish ingredients, including gazpacho; the dessert round features catalan crème.
The chefs must make use of ingredients that are usually thrown out; the competitors have to get creative with a little bit of salad dressing and some paltry scraps of poultry; using fruit and veggie peels in desserts.
The chefs rush to make appetizers with pickled pigs' feet and sweet potato chips; the competitors try to make pie work with venison; two finalists come up with similar ideas for their desserts.
Unusual toppings are featured in the entree pizza round; the finalists must make pizza for dessert, with candied mushrooms and salted caramel sauce.
The chefs must make hamburgers for every round; veal burgers in the appetizer round; in the entree round a little quail egg causes a big headache for some of the competitors.
The chefs must figure out how to make chocolate work in the first two, savory, courses; combining two chocolate ingredients with cherries and a German layer cake.
Bacon is an ingredient in every basket; Mangalista bacon and apple chips; dried cherries; French toast and bacon for dessert.
The four chefs must make sausages work with toasted lager in the appetizer round; beer and pretzel must be combined in the dessert round.
Chinese dumplings and Middle Eastern noodles in the appetizer round; lamb is the key ingredient in the entree round; pawpaw desserts.
The chefs try to figure out what to do with an ingredient called a 100-year-old egg; mango pudding must make its way into the competitors' main course dishes.
The baskets contain usually-discarded food scraps such as herb stems and the remains of a filleted fish.
Chefs with connections to the food-truck business; two assertively flavored meats in the appetizer round; the second round basket contains a sugary powder and a leafy vegetable.
Chefs who serve their communities with their culinary talents; first round, chicken soup and barbecue sauce; second round, scallop dishes.
The competitors must work with what is left in a casserole dish and at the bottom of a takeout bag.
The first basket contains chicken livers and chicken tenders; the second round features chicken legs and chicken-flavored crackers.
Calves' livers and ranch dressing in the first round; in the entree round, a small bird and a citrusy spice; the dessert basket contains hot sauce.
The chefs are not exactly tickled pink to find both cotton candy and corn dogs in the first basket; snow cones and popcorn are the featured items in the dessert basket.
The appetizer round basket has pasta dough; veal chops and bottarga in the second basket; desserts made with figs.
Four former runners-up seek redemption; the first round features a faux meat and a hot mustard; sour grapes is an appropriate ingredient in the second basket.
The first round chefs must combine kimchi and gefilte fish; the second round basket contains a uniquely flavored vodka and a green snack; the dessert round features marshmallow cake and citrus water.
Teri Hatcher, Anthony Anderson, Dawn Wells and Antonio Sabato, Jr. compete in the Chopped Kitchen for a favorite charity.
The first round features catfish; the entree basket contains a cheese and cherry preserves; the chefs must make a fried dessert.
In the first round the contestants have to work with bacon popcorn; in the entree round, an injury causes one chef to lose valuable time on his lamb dish; the dessert basket contains a mashed treat.
An odd mix of ingredients in the first basket includes mache and pickled sausage; the entree round features squid.
Gyro meat and hearts of palm in the first basket; steak and donuts in the second round; a sticky surprise in the last basket.
The appetizer round features seitan and mezcal; in the second basket, a pre-made sauce and a sizable fish; dessert pairs pastry and a pork product.
Chopped's second teen competition; tuna and cereal in the first round; the entree round requires some skilled butchery; dessert features a snack food and an Asian condiment.
The first round basket contains escargot and biscuit dough; in the entree basket, the chefs find an unfamiliar produce and an unappealing pate.
Every basket contains a sweet creation; in the first round, a towering cake; in the second round, a colorful dessert ingredient; the last round, a chocolate treat.
The first basket contains ingredients that are difficult to identify; the second basket has a gargantuan seafood surprise; the dessert round basket contains jicama.
Two pairs of brothers compete; in the first round, falooda noodles; the entree round, steak and cinnamon rolls; dessert round, a Greek pudding and a Japanese candy.
The first round basket contains a bloody protein; the second round chefs face something gooey and gory.
Chefs compete to make the best holiday meal from the mystery baskets; reinventing a green bean casserole; a big bird and a frozen orange treat in the second basket.
The appetizer basket contains a "heady" ingredient; the entree round one chef plays with fire; the final ingredients are yellow rice and persimmon.
Fans suggested these ingredients including two brightly colored manmade items and a canned product.
First basket, ingredients inspired by Australia; entree round, one chef makes very ambitious plans; dessert basket, lollies and lemon verbena.
First round, a pre-grilled protein and a dried fruit; second round, one chef drops something on the floor; final round, curry desserts.
Four talented moms, who are not professional chefs, take on the challenge; first round, protein and coffee; second round, a grain and a green; final round, nutty and fruity flavors.
First round, a sea creature; second round, a tuber; final round, crackers and red wine.
The normal rounds are replaced with breakfast, lunch and dinner rounds which include Black Forest bacon, prune juice and mystery ingredients.
Four chefs who have served in the military compete; round one basket contains a freeze-dried surprise; round two, a large loaf, a chop and candy.
A deaf chef enters the competition; four unique interpretations of mussels with saffron; the entree round features a daunting protein and blackberries.
First round, diver scallops; second round, canned pizza sauce; the last two chefs tackle the dessert basket.
First round includes plain vanilla; second round, a crispy and jiggly ingredient; final round, circus peanuts and curry powder.
Four chefs hit the ground running in the appetizer round; the entree round contains popcorn balls; the final basket contains berries and oats.
The competitors show off some recipes to use with leftovers.
First round, a meat dish; second round, sweet dough and an unnerving protein; third round, unripe plantains.
A seafood delicacy; entrees with peanut butter, jelly and squab.
Smoked eel appetizer; an entree that features frog legs and gin; two different dessert styles featuring araucana eggs and coconut macaroons.
Sour apple martini mix; a cut of meat and a sweet wine; two very different desserts made from corn nut and Marashino cherry.
Baked goods challenge; sea snails in the basket; dessert of carrot juice and honeycomb.
Appetizer round, smoked beef tongue and garbanzo beans; entree round, halibut; dessert round, banana chips and almond butter.
First round, a pre-cooked protein and a slimy sea creature; second round, poultry tongue and pineapple.
Appetizer round, a sushi platter; entree round, ostrich fillets and blueberry wine; dessert round, two very similar plates.
First round, super salty veggie and seafood; second round, cheddar-filled pretzel; final round, freeze dried grapes and marcona almonds.
Four chefs attempt to make jumbo-shrimp appetizers.
Ladies from America's school cafeterias compete with surprising ingredients.
First round features fish fillets and sugary frozen treat; second round features cotton candy and french fries; dessert round features popcorn.
In the first round, three out of four chefs make a similar choice; in the second round, the chefs attempt to make a Cornish hen dish; the last round will be a surprise after the ice cream machine has a meltdown.
First round, lump crabmeat and ice cream cones; second round, a sports drink; unusual dessert recipes.
First basket, brook trout; second basket, candy and kale; final basket, sesame seed buns.
A fish course with cocoa and Japanese peppers; pork belly gets dropped on the floor; ice cream with wheat grass.
Four chefs that use their talents to do good in their communities, compete against each other.
Appetizer basket, ingredients from Mexico, including pigs' feet and tres leches cake; second basket, goat chops; third basket, yucca and coconuts.
Four losers return for another chance; pulpo and fava bean appetizer; an entree cooked with cactus; classic cookies and tangy fruit for dessert.
Gummy fried eggs in the appetizer; corned beef; sweet-and-sour surprise in the entree; knodel and almond flour in the dessert.
Poultry intestines and red miso in the first basket; candied nuts and kombucha ingredients in the dessert round.
A romantic gift as the centerpiece in the appetizer basket; thematic ingredient in the second course; molded chocolate novelty in the dessert.
Familiar and mystery ingredients; chai tea powder in the entree.
Apple pie in the appetizer basket; bourbon for dessert.
Winners of "Food Network Star" compete in the Chopped kitchen to win money for their charity.
Cookies and yak steaks in the appetizer; giant surprise in the entree; chocolate and fruit in the dessert.
Hatch chile taffy and Hawaiian blue prawns in the first round; boar entrees; Italian surprises.
Speculoos in the first basket; pork butt and fruit leather entrees; meat lover's worst nightmare in the dessert round.
Tuna belly in the first basket; lamb top round; cayenne pepper and canned pumpkin desserts.
Carrot cake and unusual seafood; familiar protein; caramel corn.
Duck confit in the first basket; peanut butter and shrimp entree; frozen ingredient in the dessert basket.
Licorice in the first basket; espresso powder and flank steak in the entree; polenta and sherry in the dessert.
Appetizer basket contains a pink candy surprise; entree round contains a chocolate bunny and an imposing cut of meat; sweet baked good for dessert.
Spaghetti in a can; tile fish; cocktail franks.
Ostrich tenderloin appetizers; sable fish and sake; compressed hot dog buns for dessert.
Octopus and huckleberry dishes in the first round; champagne corks and hammers fly in the second round.
Pickle juice in the first round; savoy cabbage and a web of fat.
Canned spiced ham in the first basket; lake perch in the entree; avocados; French bakery staple.
Leftover pizza in the appetizer round; surprise in the entree round; desserts made of cold refried beans.
Tiny Indian gourds; smelly fish product, lutefisk; Chinese sausage and baby eggplants in the dessert.
Four firefighters battle to become the champ; hot dogs and smoked mozzarella; bison steaks and fire roasted tomatoes.
Escargot with red jalapenos; Chinese eggplant and ground lamb in the entree.
Beef tendon and crawfish in the appetizer; challenging protein in the entree; black beans and queso fresco in the dessert round.
Yuzu juice; mystery ingredient; orange and green; spicy surprise.
Green goddess salad in the first round; fortune cookies and brazino in the second round; sourdough bread desserts.
Hearts of palm and rabbit escabeche; curious ingredient; goat chops.
Turkey gizzards in the first basket; everyone steps it up for pumpkin pie in the entree basket; competitors must create chocolatey deserts.
Goat brains in the appetizer; Berkshire pork and preserved duck eggs.
Four mystery ingredients in the appetizer basket; one competitor loses count; rabbit in the entrée round.
Fruit and root in the first basket; cut of meat in the entree; cheesy dessert.
Processed food in the appetizer basket; Indian snack food in the entree round.
Frozen fries in the appetizer round; strange meat in the entree.
Four Chopped runners- up compete to win; sweetbreads; root beer schnapps in the entree round.
Competitors from different countries; fish in the first two baskets.
The viewers choose the ingredients; regional meat product in the first round.
Chicken feet in the first basket; difficult protein in entree; giant surprise in the dessert basket.
Razor clams in the appetizer; meat-and-potatoes entree; white apricots and bacon bits in the dessert.
Beef heart in the appetizer basket; fish and greens in the entree; panforte and pancetta in the final desserts.
Protein shocker and can openers; astronaut ice cream in the entree round.
Pre-made breakfast food in the first round; expensive fish and unusual snack food in the entree round.
Candy and chicken feet in the first round; claws in the appetizers; more sweets and uncommon meats in the entree.
Sea urchin and cranberry juice in the first basket; canned fruit and pork hock in the entree round; gingerbread dough.
One two-time champ can claim the prize once again; catfish in the first basket; cherry soda.
A seafood surprise in the mystery basket; four cooking styles in the appetizer round; edible flowers in the entree round.
Four school cafeteria chefs compete; dill pickles and canned tuna; quinoa in the entree round.
A sweet bread and melon in the first round; almonds in the entree round; fish.
Breakfast sausage appetizer; frozen dessert in the second round; fish entrees; sweet fruit with sour beer desserts.
Sardines, rice cakes and unusual fruit in the appetizer basket; yak and dried shrimp in the entree round.
Duck comfit in the first basket; mystery ingredient in the entree round; dessert round.
An American staple and Japanese snack in the first basket; crunchy, cheesy surprise in the entree round.
Four defeated chefs get a second chance; mystery ingredients in the appetizer round; lambs hearts in the entree basket.
Eight-armed mystery ingredient in the appetizer round; seafood surprises in the entree course.
A fruit with two seafood ingredients; time runs out when a mystery ingredient is undercooked.
Udon noodles and a brightly colored veggie in the appetizer basket; onions in the dessert.
It's holiday time on Chopped! The competitors are challenged to stay in the spirit of the season throughout the meal. In the appetizer round the chefs, not-so-gingerly, take down some gingerbread houses.
Thanksgiving competition; maple syrup in the appetizer basket; decor in the entree round made edible?
Smoked turkey leg dishes; beef and chocolate frosting in the entree round; banana desserts.
Canned cheese for appetizers; two unfamiliar ingredients in the entree round; vegetable and frozen treat in the dessert round.
Oysters cause problems in the first round; Japanese ingredients during entree; passion fruit desserts.
Grilling with a classic condiment in each round's basket.
Duck hearts in the second round; a slimy surprise in the entree basket; English tea treat and gelatin candy in the final round.
Canned fruit and a seafood delicacy in the appetizer basket; snapper dishes in a snap; two competitors run out of time.
Tongue in the first round; colorful vegetable in the second round; lean meat for a hearty dish.
Two proteins in the appetizer basket; chaos in the entree round; mushroom dishes.
Prickly nopales; colorful Chinese product in the entree round.
The chefs prepare goat brains in the appetizer round; turning scraps into delicious entrees.
Mussels and waffles in the appetizer round; lean meat and a delicate flower for entree; things get sticky in the last round.
Chefs prepare appetizers with marrow bones; labor intensive ingredient in the entree round; frozen ingredient in the dessert basket.
Deckle of beef in the appetizer round; the two finalists find marble sized coconuts in the dessert basket.
Catfish and marshmallows in the appetizer round; nervousness becomes a factor in the first round.
Peking duck appetizers are a struggle; a simple protein in the entree round is tricky; the second chef is eliminated.
Four Food Network stars' creativity and skills are tested as they cut their teeth on teething biscuits; canned product in the appetizer basket.
Sweet strawberry powder and smoked fish in the appetizer basket; labor-intensive protein in the entree round; finalists embark on the same plan for the dessert round.
Offal in the first-round basket; making comfort food out of the secret ingredients; trail mix in the entree round.
Four competitors from rival cities; firm tofu; sugary surprise creates a creative challenge.
Four previously defeated competitors return to prove they aren't losers; challenges include a tough cut of meat and a pungent English condiment; twenty minute time limit.
The chefs lose confidence during the appetizer round; creativity is brought out in the entree round with mystery ingredients including coconut.
Four women compete for the title of Chopped Champion; kabocha and sardines in appetizer round; trouble in the Entree round with cooking the meat thoroughly.
The first four previous winners arrive and compete; Rocky Mountain oysters for appetizers proves to be a challenge.
Four returning champs compete with record speed and confidence; catfish appetizer.
Sweetbreads in the appetizer round may prove to be not so sweet; chicken in the entree round with a hidden secret ingredient.
One spot is left with four more returning champs to compete to get a place in the Grand Finale; something fishy and fishy during appetizer round.
Four repeat winners compete for the biggest cash prize in Chopped history; over-sized sea creature and scoop-shop treat in the appetizer round.
One competitor spills beer in his cooking area during appetizer round; a grain by an ancient civilization in the entree round.
The chefs are given 20 minutes to cook octopus; meat and potatoes in the entree round.
The mystery baskets are filled with treats for the remaining four competitors; daunting piece of meat in the appetizer round; a scare in the entree round.
Gingerbread oysters; big birds to be butchered in the entree round; sweet jarred fruit.
The chefs discover rattlesnake meat in their appetizer baskets; one of the competitors makes an emotional plea at the chopping block.
Frog legs in the appetizer basket; clementines and scotch are found in the dessert baskets.
One of the competitors faces a case of the jitters; the chefs fight to find new ways to use ground turkey.
Three of the four chefs make mistakes with jumbo shrimp in the appetizer basket; a cut of beef presents a challenge in the entree round.
Mussels appetizers in 20 minutes; whimsical desserts made from cotton candy.
The chefs show their displeasure at the lack of success in the appetizer round.
The competitors get fired up when they discover this competition is all about grilling.
The judges cheer on a competitor who appears to have given up on a dish.
The judges hope that everyone's fresh pasta and half-sour pickle dishes are not half bad.
The judges have concerns about the first course; one chef attempts to make a complicated sauce.
Wheat crackers with an unsual fish; the two finalists attempt to make fantastic desserts on time.
Perch in the appetizer round; one chef undercooks meatballs in the entree round.
Kumquats and croissants collide in the appetizer round; green beans and ground pork make the entree round difficult.
Slippery shockers and mistakes keep the judges stunned.
One chef is challenged by an unfamiliar mystery ingredient; chefs break a fundamental rule in the entree round; the chopped chef has angry words for the judges.
The chefs learn to recover from setbacks in the appetizer round; one contestant suffers a cut; a chef breaks a plate in the entree round while another breaks tradition.
The chefs prepare holiday-themed dishes.
The contestants find a way to incorporate zuccchini blossoms into their first dishes.
Four previous runners-up return to see who can save face and become the Chopped champion.
The chefs race the clock to cook chicken wings in less than 20 minutes.
The chefs make unusual choices in composing soft-shell crab appetizers.
The chefs show their raw enthusiasm for oysters.
Fish with chocolate; root vegetable; old favorite fruit.
Liver, fish and cactus pears are the judges choice for the menu.
Competitors discover a spiny surprise in their appetizer baskets; the judges sympathize with a chef in the entree round.
Unusually salty vegetables; Thai chilies; Mexican-inspired desserts.
A cut of meat presents a challenge in the appetizer round; miniature produce; whole flounder.
Chefs reveal their cultural heritages through distinctive duck appetizers.
Piquillo peppers; two of the three remaining chefs make a mistake with snap peas.
Edamame, shrimp and time management challenge the chefs.
One of the contestants impresses the judges after faltering in the appetizer round.
The chefs use buckwheat flour to make crepes, crusts and fritters.
Past champions return to compete against each other.
Four past winners return to battle for superiority in the kitchen.
The reigning champion and three other previous winners return to compete.
Chefs try to impress the judges with their creativity when surprise ingredients are unveiled in the mystery baskets.
Chefs work with tofu in round one; surf & turf basket.
Contestants showcase their skills using avocado, cantaloupe, pecans, bran flakes and brioche bread.
Making dishes from bananas, collard greens and grits.
Grace tries to impress the judges using yucca, watermelon and tortillas.
Quail appetizers; arctic char entrees; beer in the mystery basket.
Chefs are nervous serving dishes with coconut, calamari and donuts as ingredients.
The chefs must use string cheese in their appetizers, jicama in their entrées and gingersnaps in their desserts.
Using string cheese in the appetizer; jicama as an ingredient in the entree; gingersnaps in the dessert.
The chefs combine apples with shrimp and peanut butter in their appetizers; cereal dessert.
The chefs find bittersweet chocolate, mussels and figs in their baskets.
Strawberries, turkey and gummi bears are revealed in the baskets.