The Chopped judges take to the kitchen and triumph over baskets that had chef contestants flustered.
Host Ted Allen switches roles and joins Marc Murphy and Maneet Chauhan to cook with crab legs, asparagus, Mexican wedding cookies and sweet vermouth while Chris Santos acts as host.
Judges Aaron Sanchez, Alex Guarnaschelli and Marcus Samuelsson attempt to conquer a basket featuring squid and leeks.
Under the watchful eye of guest host Aaron Sanchez, judges Amanda Freitag, Marc Murphy and Marcus Samuelsson try to top teen chefs' goat leg and hummus entrees.
Judges Alex Guarnaschelli, Amanda Freitag and Marc Murphy cook with the vegetarian basket ingredients, including golden beets, tempeh and wheatgrass.
Judges Amanda Freitag, Aaron Sanchez and Maneet Chauhan create a super Italiano appetizer using fish, sopressata and limoncello.
Alex Guarnaschelli, Scott Conant and Amanda Freitag use a blowtorch in this firefighter-tested basket that includes vanilla pudding and lemon soda.
Scott Conant, Amanda Freitag and Geoffrey Zakarian man the stations and cook with hanger steak under the watchful eye of guest host Alex Guarnaschelli.
Geoffrey Zakarian, Aaron Sanchez and Chris Santos make exotic appetizers featuring eel and shaved coconut.
Amanda Freitag, Aaron Sanchez and Scott Conant transform giant bone-in lamb chops into mouthwatering appetizers.
Chopped judges Chris Santos, Geoffrey Zakarian and Scott Conant cook with leftover lasagna, hamburgers, fortune cookies and broccoli.
Chopped judges Aaron Sanchez, Alex Guarnaschelli and Marcus Samuelsson attempt to conquer a basket featuring squid and leeks.
Chopped judges Alex Guarnaschelli, Amanda Freitag and Marc Murphy try their hand at cook with the vegetarian basket ingredients, including golden beets, tempeh and wheatgrass.
In the first round, the mystery basket from a Father's Day competition; in the second round, judges must make entrees using hot sauces; the judges try their luck with duck.
In round one, lobster tail and a favorite breakfast pastry; in round two, fresh pasta dough; in round three, a newlyweds-themed dessert basket featuring cheese and cake.
A pickle-themed competition; a potato-themed round two; in a chocolate-themed round three, Amanda sets out to make a gourmet ice cream sandwich, while Maneet Chauhan has ambitious plans to make baked Alaska.
Pork belly and walnut appetizers; light-hearted thievery and spontaneous dumpling delivery; hamachi collar; round three challenges the judges to turn ugly foods into gorgeous entrees while trying to ignore a frighteningly funny intruder.
In round one, vegan lobster; in round two, Ted Allen shows off his invention, the tempura chocolate sandwich cookie.
In round one, Geoffrey Zakarian races to reinvent the calzone and Maneet Chauhan accepts a lucrative bet from Ted Allen; in round two, Chris Santos indulges in collegiate amounts of cheese.
In round one, the chefs must make use of a dreaded orange powder packet; in round two, the judges share their secrets for making London broil tender in 30 minutes.
Amanda Freitag finds herself in a bit of a pickle in round one while Alex Guarnaschelli keeps the fryer in business; in round two, Geoffrey Zakarian takes a raw route with some holiday beef tenderloin.
In round one a secret love of potato crisps emerges in the form of dance; in a truly bizarre round two, pork bung a new line of breathing apparatuses; sabotages abound in the last round.
Alex Guarnaschelli attempts the impossible with a French puff pastry presentation; Maneet Chauhan and Chris Santos have a battle of fish and chips; the judges prepare dishes from cake pops and quail.
The dessert basket of the rock stars competition; a rack of lamb provides the chefs a chance to show their culinary skills; creativity takes over with late-night themed final round ingredients.
In round one, the judges attempt to tame down the sweetness of some sugary kid favorites; churros are transformed and champagne bottles popped in a goofy round two; the final round features a whole suckling pig.
In the first round, Geoffrey Zakarian takes over hosting duties as Ted Allen and the judges face a carnival-themed basket full of fried snacks; round three finds the chefs tearing into Thanksgiving ingredients.
In the first round, the chefs must work watermelon brains and chocolate-covered bugs into some spooky Halloween-themed desserts; reinterpreting grandma's meatloaf; a French custard proves very tricky to incorporate into appetizers.
Goat heads are the starring ingredient in round one; the second round basket contains ingredients in disguise; a barbecue competition for the final round.
The ingredients in the first round are creepy, bloody and slimy; in the second round, the chefs will need to make some striped bass decisions; round three features a pizza party.