Top Moments from Chopped Star Power

Relive the star-studded competition and find out which celebrities made it to the finale for a chance to win $50,000.

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Scott Gries

Photo By: Scott Gries

Photo By: Scott Gries

Photo By: Scott Gries

Photo By: Scott Gries

Photo By: Scott Gries

Photo By: Scott Gries

Photo By: Scott Gries

Photo By: Scott Gries

Photo By: Scott Gries

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Photo By: Anders Krusberg

Smack-Talking Screen Stars

"We cannot wait to see you cook," Ted tells TV stars Rick Fox, Jodi Lyn O'Keefe, Alysia Reiner and Alan Thicke, before revealing the first round's ingredients. "I cannot wait to get into the basket," says Alysia. "I'm a basket case," jokes Alan, lightening the mood. But when Ted reminds them of the chopping block, Jodi has some biting words, "Rick's going first."

Fish Faux Pas

"My fish looks perfect," says Alan after frying up a batch of the basket's striped bass for his poutine concept, but his basket tips over onto the floor. He has one more fillet, so he starts a new batch, but doing so puts him behind in composing the rest of his appetizer. He resorts to scooping some of the squash puree and passion fruit ice pop over the microgreens for a side dish.

Supportive Actors

"I did OK, but then I look at what everybody else made," says Alysia after the appetizer round is over. Luckily everyone was able to pull off a complete dish without missing an ingredient. "For real, Rick Fox," Jodi says, pointing at her competitors' dish. "When I watched other celebrity Choppeds, they were not as impressive as this," Alysia tells the judges.

Impromptu Canadian Ambassador

"I bring you the food of my people," Alan announces, as he presents his poutine a la Alan. Amanda commends him for the creativity, but she wishes for more fish. "Come over here, I've got some on the floor," jokes Alan. But Marcus wishes the microgreen salad was better incorporated into the dish, and Scott misses acid. Alan is chopped at the end of the round.

Coachable Cook

"I don't want to wrestle with this basket," Rick says in the entree round. But thinking back to the judges' comments in the previous round to utilize the pantry more, he does just that in reworking the basket's chicken kabobs. But his plan to make mashed potatoes with the truffle popcorn doesn't materialize. "I try to be coachable," Rick says when the judges notice he took their advice. But Amanda doesn't find the dish cohesive.

Lesson in Pasta Cookery

The judges watch closely as Jodi makes several mistakes in cooking and handling her pasta for her primavera. One smart thing is she uses the brine from the pickled gooseberries on her purple cauliflower. During judging, Scott doesn't hold back his instructional critique. "You did a lot of good things here," he says, but then points out how she should have salted the pasta water and tossed the pasta in the sauce instead of plating it undressed.

The Legend of the Truffle Oil Queen

"Truffle is going to be the star of this dish," says Alysia, deciding to riff on the truffle popcorn in the basket.  "I feel like in a past life I was a truffle pig," she says proudly, liberally adding truffle oil to every part of her dish. "I think you made history," Amanda says of Alysia's over-the-top overuse of truffle oil. Alysia is chopped, and sent hope with a bottle of truffle oil as a parting gift.

Making Ice Cream or Bust

"Either I go down in a blaze of glory or I'm a Chopped champion," says Jodi, headed into the dessert round, determined as ever. She decides to make a trifle with the financier and an ice cream using the blueberries and candied fruit slices. "There is no plan B," she says, admitting she's never made ice cream before. But she's not the only competitor with the idea. "Oh my gosh, I'm sabotaging Rick Fox's ice-cream making," she says.

Friendly Competition

"I'm strategizing," says Rick, planning a dish with hot and cold elements, including cookies baked in ramekins and ice cream. Not realizing Jodi's already using the machine, and with just 8 minutes left, he's on pins and needles waiting for her to finish with the machine. "I'm going for it," he says, after Jodi's done. He thanks her with a peck on the cheek, and the two finish out the round as supportive friends.

Winning the Dessert Duel

Despite Rick's cookies being underdone, Marcus tells him, "This is by far your best dish." But Jodi's dessert receives almost no negative comments. After considering all three rounds, the judges decide Rick could have utilized more pantry ingredients in his appetizer, and less truffle popcorn in his entree, so he's chopped. "You won," he says turning toward Jodi, who earns the last spot in the finale.

Funny Actors, Funnier Foodies

Comedic actors Julie White, Ron Funches, Illeana Douglas and Jonathan Sadowski are showing off their cooking skills in the third installment of the Star Power tournament. One of them will earn a spot in the finale for a chance to win $50,000 for charity, but first he or she has to get through three cooking rounds of mystery basket ingredients. It's a serious task, but these four funny people aren't afraid to laugh it off.

Of a Southern Persuasion

"The crab is inspiring me to make this kind of Southern ladies' luncheon specialty," says Julie, working on extracting the meat from the Jonah crab claws in the appetizer basket. "I don't like any shell in my food," Marc announces. "Well then, give us more time," Ron yells back. "I love your reference," Marc tells her, but he points out the whole dish needs salt. "Taste as you go," Scott advises her.

Moves Like Mom

"I'm making a very light dish," says Jonathan, starting by sauteing onions and garlic in olive oil — a move he learned from his mom — before adding the basket's asparagus. "I don't think anyone else is going to do a one-bite thing," he says, deciding to plate his crab mixture on tasting spoons. Scott praises his flavors, but Amanda wishes he would have toasted the crumbled arepa garnish.

Burning Kitchen Romance

"I just learned a new thing!" Ron exclaims after adding butter to his griddle and watching it go up in flames before toasting the arepas for his Latin crab rolls. "I'm single. I want to get a nice wife," Ron explains when he's asked his reason for getting into cooking. "We should be cooking in the kitchen together," Amanda says. "It's already working," he shouts. Although he's chopped, Ron hands Amanda his number as he walks out.

Ill-Advised Sauce

"Learned my lesson," Julie sings toward the judges as she's seasoning the NY strip steaks from the entree basket, before placing them in a cast-iron pan. She melts the basket's marshmallows for a sauce, but says, "hopefully God will come whisper in my ear and tell me what to do." She then adds it to her red wine-deglazed pan, but "it's not good," she says after tasting it. "Man, that sauce is weird," Amanda says, summing up all the judges' comments.

Smart Last-Minute Decisions

"In my head I'm just going meat and potatoes," says Jonathan, cooking a classic seared steak with mashed potatoes, which incorporates the basket's marshmallows and potato tot poutine. "I was kind of surprised," he says after tasting the concoction. In a last-minute run to the pantry, Jonathan grabs Worcestershire sauce and drizzles it on his plates. "It saved this dish," Marc says of the addition. But Amanda finds the steak cooked slightly under.

Staking it on Steak

"I'm really just going to have to go by sense memory," says vegetarian Illeana, trying to remember how to cook a steak, since she hasn't had one since 1998. She relies on her meat thermometer to see if it's done. With the potato tot poutine, she combines it with sweet potatoes and tops each ramekin with marshmallows. Scott finds his steak "spot on," but Amanda gets unevenly cooked slices. And Marc finds the mini casseroles too sweet. Illeana is chopped.

Spicing Up Dessert

"I thought I am going to make some version of milk and cookies," says Julie, but after seeing the dessert basket, she changes her plan to make a chocolate-filled baked empanada made from the cinnamon roll dough and smoked chilli honey. She turns the strawberries into a spicy gastrique, and mixes the cinnamon roll frosting with the White Russian and some mascarpone to create a new icing.

Milk and Cookies for Adults

"I automatically just view this as a glass of milk," Jonathan says of the White Russian, which leads him to a milk and cookies concept. "You butthead, that was my idea," Julie yells at him. He incorporates bits of the cinnamon roll dough into a cookie recipe, which he nervously watches bake, and unfortunately has to take them out slightly underbaked just before time is called.

The Better Seasoner

Amanda is pleased Julie utilized the frosting, but Marc and Scott find the strawberries heavy on the cayenne. "I don't mind it; it is almost cooked," says Marc of Jonathan's cookie. But Amanda doesn't taste the White Russian in the frozen milk. Taking into account all three dishes, the judges chop Julie for "small things that became big issues," says Scott, pointing out her lack of seasoning in the appetizer, and failed sauce in the entree. Jonathan earns the third spot in the finale.

Sports Stars at the Ready

Athletes Mariel Zagunis, LaMarr Woodley, Dorothy Hamill and Paige VanZant have entered the arena to prove their competitive might. With $50,000 on the line for charity, it's not an average day in the kitchen. "You could wilt the leaves and make, like, a Swiss chard cabbage roll," Alex says of the appetizer ingredient, which is exactly what Mariel does. She and Dorothy are the only ones to embrace the greens.

Almost Mighty Meatball Moves

"Ranch dressing soda tastes like dirty socks," says Paige, commenting on the appetizer basket ingredient. She pours some into her meatball mixture, which includes the wagyu ground beef and Italian sausage, an addition Scott calls "really smart." However, he wishes her open-faced slider had more of the eggplant-tomato sauce, as the bread sopped it all up.

Ingrained Ingenuity and Instinct

"It's just not melting," Dorothy says as she's attempting to make a sauce from the cheese scraped off of the basket's eggplant rollatini. "My 'just do it' mentality comes in," she says of when she's facing any challenge, and with quick thinking, she adds the ranch dressing soda to loosen up the cheese. "I really love the sauce," Alex says of the cheesy topping on Dorothy's open-faced slider.

Accidental Afterthoughts

"I'm going to have to rip it and throw it on the plate as decoration," says LaMarr of his Swiss chard after hearing Ted call the one-minute mark. He and Paige both use the greens as a garnish, nearly forgetting to use the basket ingredient. Upon tasting the dish, Eddie finds LaMarr's sloppy joes oily, and Alex is disappointed the chard wasn't utilized. LaMarr is chopped.

Going in an Unobvious Direction

Paige decides to take a Mexican route with her entree ingredients, using the frozen mint lemonade in the braising liquid for the lamb noisette roast, which she plans to serve in tacos. "I'm happy I took a risk, but part of me also thinks I stepped out of the box a little bit too much," she says, worrying about the judges' comments. Alex points out that the lamb is not the kind of cut that should be braised.

Cooking with a Double-Edged Sword

"I'm used to holding long, pointy objects in my hand," says fencer Mariel, joking about her decision to make kebabs with the lamb. The judges praise her presentation, but Scott points out that the biggest challenge of cooking on skewers is inconsistent doneness, which is exactly what happened. He finds that the vegetables don't have enough caramelization and the lamb is really overcooked. Mariel is chopped.

Quick Plan of Attack

"I definitely want to perform really well for the judges," says Paige, heading into the dessert round. "I want to show off a little bit," she adds. Immediately she decides to turn the rice pudding into a horchata-inspired ice cream to pair with an apple crumble. "I just don't taste the blood orange," Alex tells Paige of the required ingredient. And Eddie wishes her apple crumble had the apples on the bottom instead of on top.

Dedication and Persistence

"They're so dry," Dorothy says of the dessert basket's protein power balls, so she decides to dip them in beaten egg and butter to rehydrate them before baking them as cookies. But while her attention is on reinventing the rice pudding-stuffed brioche, she burns her strawberry rock candy toffee sauce. "I can't let the charity down," she says, starting on a new sauce.

Winning Everyone Over with Dessert

"I like the texture of the protein balls," Scott says of Dorothy's dessert, but Alex feels the offering has "a very breakfast-y vibe." The judges are really impressed with Paige's ice cream. "I kind of can't believe you're not a chef," says Alex. And Scott praises her for getting a lot done in a little time. Taking into account all three rounds, the judges chop Dorothy. Paige earns the second spot in the Star Power finale.

Web Stars in the Kitchen

Hilah Johnson, Lazarus Lynch, Justine Ezarik and Josh Elkin have entered the Chopped kitchen to prove their cooking chops and compete for the chance to win $50,000 for charity. "These four competitors are all self-starters who had to build their reputation one click at a time," says Ted, pointing out that they compose a confident group. "However, the social media aspect does not have taste involved," Geoffrey retorts.

Uneven Cooking and Critiques

"Traditionally a taquito is deep-fried," says Josh of his appetizer direction, but he's worried his filled tortillas will fall apart if he puts them in the fryer, so he pan-fries them. Geoffrey loves the presentation, and Scott loves the blistered shishito pepper with the sauce made from the Japanese mayonnaise. However, Amanda gets a burnt taquito, which she finds bitter.

The Last-Minute Pantry Run

"I need something else," Justine yells as she's running through the pantry, looking for an addition to her blood sausage and cheese crostini. She settles on a tomato, thinking it will go with her grilled cheese inspiration. Although the judges have nice things to say, Scott and Geoffrey say they think Justine's offering is more of an hors d'oeuvre than an appetizer; they say the same about Hilah's stuffed shishitos.

All-Around Relief and Self-Assuredness

"We did that," Lazarus shouts after time is called, exchanging high-fives with his fellow competitors, who are elated to finish the first round. "My competitors should be nervous, because I brought out the breakfast, baby," he says of his Japanese mayonnaise scrambled eggs with a blood sausage breakfast patty. "This is a very well-conceived idea," Scott says. But the judges find the patty too rich.

When Size Does Matter

"It was interesting that we both apparently made hors d'oeuvres," Hilah tells Justine as the four stars wait for the verdict in sequester. But Josh says it might just have been her stuffed peppers had too few bites to constitute an appetizer. "I could have given you 10 if I had 40 minutes," jokes Hilah. The judges chop Justine for her small dish.

Curry in a Hurry

"We ate curry every single weekend," says Lazarus, using his dad's cooking and the Thai iced tea in the entree basket to inspire his direction for the duck, using the tea with curry powder and coconut milk for a sauce. "You guys mind a little pink in your duck?" Lazarus asks the judges as he's plating. "I don't think anyone's ever asked us," Scott says, amazed.

Potato Pancake Problems

The basket's mashed potato pancakes pose a difficulty for each competitor. Josh decides to remash his with sour cream and green onion. Hilah combines hers with the stems from the broccoli rabe to make croquettes. "That's the best component on the plate," Scott says of Hilah's croquette. But Geoffrey calls Josh's potatoes "a big miss."

Good Duck, Bad Sauce

The judges all have good things to say about Lazarus' dish, and Scott calls the duck "very tender." But there's one striking flaw: "There's so much grit from the amount of spice," Amanda says of the curry sauce. Similarly, Scott feels Hilah's use of cinnamon in her Thai iced tea sauce throws him off. Hilah's chopped for her overcooked duck and overly sweet sauce.

Quick-Thinking Problem Solver

Lazarus decides to make a panna cotta using the dessert basket's mango mochi. "Everything's working out perfectly," he says as he's finishing his other components, his dragon fruit sauce and oatmeal brittle. But when he checks on the panna cottas in the blast freezer, he sees they're not set. He decides to pour the mixture into shot glasses, hoping it might set faster.

Looks Better Than It Tastes

"I really wanted to make an ice cream," says Josh, but because the basket already contains ice cream, he decides to make a cream pie. Using the instant oatmeal packets, he bakes a crust for it. "I like the way this dish is looking," he says. However, the judges don't like the way it tastes. "I don't think it came together," says Scott. And Geoffrey and Amanda both find it tastes raw.

Sweet and Surprising Finish

"It's all about time," Scott says, explaining to Lazarus how a successful panna cotta is made. But the judges appreciate the flavor, and although Amanda now finds it too small a portion in the shot glass, it did somehow set. Taking into account all three rounds, the judges chop Josh. Lazarus is proclaimed the champion, earning a spot in the finale.

More Chopped Star Power

Head to Chopped headquarters to learn more about the tournament, meet the competitors and hear from the champions of each battle.