Alex Guarnaschelli tasks four chefs with tracking down ingredients for tart and tangy dishes; in the second stakeout, things get heated when the competitors make hot and brothy bowls; the two final chefs hope to win with a light and flaky finish.
Four chefs need all hands on deck when Alex Guarnaschelli challenges them to deliver a dish that needs two hands to take down; they hit the fryers to create fried finger food for judges Karen Akunowicz and Andy Baraghani.
Four chefs are up to bat when Alex Guarnaschelli asks them to make home-run ballpark dishes; the competitors must create something that feels Southern and the final two chefs try not to crumble as they cook up cookies for the win.
Alex asks four chefs to create plates that go great with a cup of joe; it's time to please the judges with a whole lot of cheese; things get nutty when the finalists dish up something chock-full of nuts.
Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.
Alex Guarnaschelli asks four determined chefs to stake out and dish up a continental breakfast, followed by a melt-in-the-mouth dish; the final two chefs must keep their cool and keep it creamy to walk away a winner.
Eric Greenspan, Antonia Lofaso and Aarti Sequeira compete.
Alex Guarnaschelli tasks judges with selecting shoppers and ingredients for a seafood dish to reach the finale; competitors focus on meat before the top two present Maneet Chauhan and Beau MacMillan with a fruity dish.
Three finalists compete in supermarket-themed challenges for a $25,000 prize. They search for shoppers, forage for fresh produce, and create snacks to impress the judges.
Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.
Alex Guarnaschelli asks four chefs to make plates that stick to the ribs before they lighten things up with detox dishes; the two final competitors delve back into the parking lot to deliver decadent desserts.
Alex Guarnaschelli welcomes four fierce chefs to forage the parking lot to create flatbreads; hitting the fryers to make something golden brown and delicious and the final two chefs get hot and saucy in the last round.
Alex Guarnaschelli takes four chefs on an international trip without leaving the parking lot; they dish up Italian-style countryside cuisine and get a little bazaar with Moroccan food before one chef says bonjour to a year's worth of groceries.
Four chefs find out what happens to a steakhouse when there's no steak; Alex Guarnaschelli sends them off on a picnic that's anything but a walk in the park; two chefs hope the judges saved room for dessert as they whip up diner classics.
Alex Guarnaschelli puts four chefs on a high-sodium start when things get salty in the parking lot; it's a race against time as only the most mature survive, and two competitors duke it out until the end to impress the judges.
The competition heats up when romance is on the menu; Alex Guarnaschelli inspires the chefs to make a great impression with a fancy dish on their first date, pinch their pennies for a cheap date and seal the deal with dessert.
Alex Guarnaschelli does a parking lot time warp as four chefs reminisce on the good old days; they may not be not getting any younger as they cook their childhood favorites for the judges, but the future's looking very bright for one talented chef.
Alex Guarnaschelli brings drive-thru to the parking lot as four chefs grill up some killer burgers; an ice cream truck pulls up.
Alex Guarnaschelli turns the tables as celebrity judges Jet Tila, Maneet Chauhan, Antonia Lofaso and Eddie Jackson bring their culinary skills to the parking lot.
When four chefs get started on their eye-opening morning meals, they have no idea what Alex Guarnaschelli has in store for them.
Alex Guarnaschelli gets four chefs in a pickle with briny dishes, but there's a shred of hope when they have to tear the competition to pieces; the final stakeout is all about the shine as one chef glazes their way to a year's worth of groceries.
Things heat up fast as four chefs get cooking on the asphalt; after one blazing round, Alex Guarnaschelli cools things off with dishes that won't cause a fire; the two remaining chefs even the temperature out with some sweet heat for the judges.
Alex Guarnaschelli challenges four chefs to roll up their sleeves and get ready to skewer their competition, but it's not long before one chef rolls out of the parking lot; the final two competitors whip up an exciting dessert for the judges.
Four chefs whip up breakfast worth going back to bed for; the remaining competitors attempt to bag their lunch and the competition before the judges reveal the true dinner winner.
The four competing chefs must haul in big carts for a big breakfast buffet; they ditch the surf and double up on turf when Alex Guarnaschelli challenges them to create turf and turf dishes.
Fresh catch is on the menu, and the four competing chefs are desperate to reel in the right grocery bags; Alex Guarnaschelli challenges the remaining chefs to simmer some soulful bowls; the final two chefs create chocoholic plates.
Cooking in her backyard, Alex Guarnaschelli channels vacation vibes and turns a challenging cart into a fresh Mediterranean bite.
Four chefs wing it and no one knows what they'll make; Alex Guarnaschelli challenges the chefs to claim a pizza in the parking lot; the two finalists try to impress the judges with their diner desserts.
With only frozen dinners and potato chips in sight, Alex Guarnaschelli and her new BFF, the microwave, get to work; her final challenge is all about what's on the inside and creating a stuffed dish to remember.
The pressure is on as Alex Guarnaschelli challenges the four chefs to prepare perfect paninis in the parking lot; no one has time to go low and slow to concoct savory stews; the final two chefs look for the right ingredients for crusted dishes.
Alex Guarnaschelli takes on one of the most challenging grocery bags with ingredients that never add up to make a burrito; she has to think about bread in all new ways to take on her second challenge.
Alex Guarnaschelli welcomes four chefs to the parking lot and challenges them to get spicy with south-of-the-border flavors; then they savor the good old days with some classic blue-plate specials, and the final challenge is all about sweet treats.
It's parking lot vs. backyard BBQ when Alex Guarnaschelli cooks alongside a chef who has to go back for more groceries; it's sugar and spice and nothing nice as Alex tackles the cinnamon and sugar theme in the final stakeout.
Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one chef's creation misses the boat; the chefs take a culinary trip to the Midwest with comfort dishes; the final two channel the great outdoors with glamping-style dishes.
Alex Guarnaschelli is pushed to the limit when she's challenged to create a burger with falafel and latkes; after midnight, she lets it all hang out with a doughnut breakfast sandwich.
Alex Guarnaschelli challenges the chefs to make boardwalk bites; they cook up light and bright California coastal dishes, and the final two chefs make bonfire desserts.
Alex Guarnaschelli has a few tricks up her sleeve as she makes an Asian fusion dish without any of the obvious ingredients; then she tries to make something melty with cheese that doesn't melt.
Four chefs pound the parking lot pavement to fry sandwiches; Alex Guarnaschelli demands dishes with contradictions.
The chefs try to snag big carts for big bowls of chili; Alex Guarnaschelli asks the chefs to make breakfast for dinner, and the final two chefs strive for perfection in a single bite that satisfies the judges.
The chefs make a coffee shop breakfast and a globetrotting dish.
Alex Guarnaschelli kicks off the steakout in the parking lot as the competing chefs hunt for steaks.
The four competing chefs first must grill a dish to parking-lot perfection; Alex Guarnaschelli challenges them to make a feel-better meal, and the final challenge is all about cooking with herbs.
The chefs start off by making something both portable and delicious; the chefs attempt to make old-fashioned dishes, and the final two chefs get creative to impress the judges with their dishes made from candy.
Alex Guarnaschelli hosts as four chefs square off in a competitive pop-up kitchen outside a grocery store; assigned a theme for each round, the chefs must size up shoppers as they exit the store and negotiate their grocery bags.
Alex Guarnaschelli challenges the chefs to create something with rice; then, they crank out dishes with drinks, and the finalists have to impress the judges with a dish that's farmers market fresh.
There's a groundbreaking and rule-breaking surprise in the parking lot when the four chefs make street food; then, Alex Guarnaschelli challenges them to load up their dishes with tons of toppings, and the two final chefs make French desserts.
At dawn the four competing chefs start the day strong with a hearty breakfast; then, it's 5 o'clock somewhere, so they put the happy in their best happy hour dishes and make a sweet and spicy showstopper for the judges.
Alex Guarnaschelli challenges the four chefs to channel their competitiveness into cooking up a winning tailgate; the three who survive create dishes to celebrate, and the two final chefs have to impress the judges with a delicious dippable dish.
The chefs stake out carts to create the perfect hangover helper, and only the well-seasoned survive when they dish up dishes from the bayou; one chef is toast when they can't bring the heat, and Alex joins judge Eric Adjepong to choose the winner.
Host Alex Guarnaschelli kicks off the season with four chefs staking out customers at Fry's Marketplace in Phoenix, Ariz.; one chef must go after cooking breakfast-to-go, and the parking lot heats up with something spicy.
The chefs gamble with unsuspecting shoppers' carts to create the best nacho platter; then they time-travel to dish up a retro-goes-modern classic; the final two chefs gambling for a sweet and salty win.
Four chefs roll the dice on something sandwiched at Smith's in Las Vegas, Nev.; the parking lot goes overseas to Italy before going all in on an indulgent dessert; one chef's shopper hits the jackpot when they get more than they bargained for.
It's a Sin City stakeout as four chefs up the ante at Smith's in Las Vegas, Nev.; one chef must turn savory into sweet for their breakfast dish; it's a picnic in a parking lot before the chefs are asked to bring the heat to hit the jackpot.
The chefs stakeout shoppers for a true parking lot tailgate; love is in the air for a candlelit dinner, stakeout-style, before the final two chefs lead with fruit for dessert.
It's a great day for grocery shoppers at Ralph's in Glendale, Calif., as four chefs pay big for those bags; first there's a parking lot burrito battle; then it's a stakeout that'll make Grandma proud.
Chefs are forced to noodle on the definition of noodles as they meet Alex Guarnaschelli to stakeout Fry's Marketplace in Phoenix; one chef struggles with their ballpark bite; it's all about the layers in a final dessert stakeout.
Desert stakeout at Bashas' in Gilbert, Arizona as chefs make it Mediterranean before mashing up classic's, parking lot style; a sweet and saucy five ingredient finale.
Alex takes over the parking lot at Bristol Farms in Calabasas, Calif.; chefs are on the hunt for meat and potatoes; but just when everyone's stomachs are full, the final two chefs will have to stuff it.
Four chefs are handing out cash to shoppers in Glendale, Calif. as they compete to make the best barbecue dish; then the chefs are seeing triple as they cook up a tasty triple decker; two chefs find cinnamon and sugar not as sweet as they think.
Alex Guarnaschelli hosts a bash at Bashas' in Gilbert, Ariz. where four competitors desperately seek shoppers with seafood; they then cook up something cheat-worthy.
It's burger night in the parking lot of Bristol Farms in Calabasas, Calif., where four chefs try to craft the perfect one with or without the meat and bun; serving up some Southern charm before the final two make their best midnight snack.
It's a parking lot party at Bristol Farms in Calabasas, Calif.; chefs stake out shoppers for a weekend brunch, then it's crunch time before the final two chefs try to avoid a meltdown.
The tables are turned as Alex Guarnaschelli takes on Stakeout's toughest carts in her own backyard; she attempts to make a breakfast sandwich without a crucial ingredient, eggs.
Alex makes Chinese takeout by using the toughest and most-limiting cart; date-night dish with only five ingredients.
Alex makes an ultimate burger with frozen dinners from the Stakeout round's toughest cart; creating a carnival treat using only five ingredients.
Alex Guarnaschelli cooks from the most-challenging carts; creating a taco party without tortillas; a midnight snack with less than five ingredients.
Alex fishes for answers on how to create a surf-and-turf dish without the surf; making a summer dessert with only five ingredients.
It's pizza night as Alex Guarnaschelli takes on the most-challenging stakeout cart and creates a pizza without dough, sauce or cheese; she also realizes how tough it is to create a stuffed dish with only five ingredients.
Alex creates her own backyard take on nachos made without chips or cheese; the contestants take on sweet-and-salty carts with less than five ingredients each, so Alex creates a show-stopping dish of her own.
Alex gets sandwiched between pork and baby food with a tough cart in the first challenge; Alex must find a way to make an indulgent dessert using low-calorie ice cream and margarine.
Alex Guarnaschelli creates her own version of the competitors' tailgate in her backyard, and it's a sweet finish when she gets an unusual set of five ingredients to create a fruit dessert.
Alex Guarnaschelli tackles building a bodega-style, to-go breakfast using little more than frozen turkey and cheese puffs; she also creates the ultimate guilty pleasure using only five ingredients.
Alex Guarnaschelli has to use her noodle to figure out how to make a delicious noodle dish using frozen food; she also faces complications when it comes to creating a layered dessert with only five ingredients.
Alex Guarnaschelli takes on one of her toughest tasks yet when she must create a dish from the sea without seafood; in the final stakeout, she has the delicate task of skewering salmon.
Alex Guarnaschelli welcomes four chefs to stake out shoppers at Gelson's Market in Thousand Oaks; Calif. Judges Eddie Jackson and Bricia Lopez watch as one chef gets breakfast food for Chinese takeout while another fries up some family favorites.
Alex Guarnaschelli welcomes four chefs to Lazy Acres Market in Hermosa Beach, Calif., where they have to stake out unsuspecting shoppers and convince them to part with their carts.
Shoppers at Lazy Acres Market in Hermosa Beach, Calif., make some quick cash as four chefs sift through their carts for ingredients to make their ultimate burger.
Alex Guarnaschelli challenges four chefs to think outside of the pizza box as they stake out shoppers at Bristol Farms market in Calabasas, Calif.
Alex Guarnaschelli welcomes four chefs to Bristol Farms market in Calabasas, Calif., where they go off the deep end searching for shoppers whose carts are full of fantastic ingredients.