With sea urchin and cranberry juice in the first basket, the chefs have to dive deep to try to imagine and then create the perfect appetizers. Then in the entrée round, can canned fruit and pork hock come together well on the plates? The three remaining competitors try to make it work when they deliver three very different main dishes. And it's a gingerbread dough showdown in the dessert round!
In the Appetizer Round the chefs are challenged by edamame, shrimp, and problems with time management. Then when the three remaining chefs put their signature styles into flank steak entrees, the judges have a difficult choice to make.
The chefs find carrot cake in the first basket, along with an unusual seafood product: Will they be able to pull together cohesive appetizers? In the entree round, the competitors take three different approaches with a familiar protein, but the judges are disappointed by the chefs' scant usage of a prized ingredient. Pop goes the dessert round, with caramel corn in the basket.
Gobble, gobble, it's Turkey Day in the Chopped Kitchen! When the chefs are given gizzards in the first basket, will they feel thankful? The competitors step up their games when everyone's favorite -- pumpkin pie -- shows up in the entree basket. In the end the challenge is to compose some chocolatey desserts as part of the final Thanksgiving offering.
The chefs hope the basket ingredients speak to them and inspire them to create some delicious appetizers from smoked beef tongue and garbanzo beans. Then the competitors have a heck of a time making halibut work with aquavit in their entree dishes. And the judges are eager to see what the last two chefs can do with banana chips and almond butter in the dessert round.
Ready to repeat?! Four new returning champs compete for one of the prized spots in the $50,000 Grand Finale fight. Feeling the pressure of this potentially life-changing opportunity, the chefs set off with record speed and exceptional confidence. But the judges must debate whose catfish appetizer will get one champ chopped. Then a frightening entrée basket, which includes alligator meat, has one of the chefs running scared. Will he let the gator get the best of him? And opening up the dessert basket, one of the finalists is thrilled to see a mystery ingredient that is a personal favorite. When the other chef is unfamiliar with the ingredient does present a problem and impact who wins?
The chefs are determined to give their all from the start. Between Quail, Arctic Char, and Beer which of the showoffs, risk-takers and storytellers make this competition a tense one, right down to the last "chop."
Got to get it done! But will the chefs know what to do to marry marrow bones with the other ingredients in the appetizer basket? Then in a challenging entrée round, one chef uses avant-garde cooking techniques to try to prove a point, and everyone wrestles with a very labor-intensive mystery ingredient. And with a frozen ingredient in the dessert basket, the finalists might be headed for a meltdown before this competition is over.
Rivals face off! Four solid competitors from rival cities enthusiastically jump into the first round. But will they be able to settle on a firm idea of what to do with firm tofu and recover from some absentminded mistakes? Then one chef shows incredible speed moving around the kitchen, and a sugary surprise in the entrée basket poses a creative challenge. And once the finalists open up the dessert baskets, they make it their mission to make delicious mission fig dishes and to make the judges decision very difficult.
In the first round, the competitors must very quickly compose dishes from escargot and biscuit dough. Then in the entree basket, the chefs find an unfamiliar produce and an unappealing pate. And will the judges be much obliged to eat two mochi and mango desserts?
Globe-trotting gourmets! Four sensational series' hosts bring international flavors to the All-Stars tournament. But chicken feet in the first basket force them to step out of their comfort zones, and the pressure of the Chopped kitchen affects the caliber of the appetizers. Another difficult protein makes the entree basket a huge challenge. Can these All-Stars hit their stride? When the final two open the dessert baskets and see a giant surprise, will they know what to do with it?
Fans took to social media to pick the basket ingredients in this special viewers' choice competition. In the first basket, the chefs warily taste a curious canned product before forming their plans. Then in the entree round, some weird candy and a slimy surprise keep the "ugh"-factor high. And the two chefs who make it to the dessert round must make sweet creations using an unusual condiment and a dairy delicacy.
Straight from nature to the chefs' baskets, ingredients in this competition are favorites of hunters and foragers! The first round puts an aquatic wonder and a delicate flower into the hands of the four competitors. An imposing root and a wild beast are part of the entree round challenge. Then, the final wild round is a sweet one featuring berries and butter.
Four new formidable young competitors fight to get to the finale, but in the first round, nerves and indecision keep everybody guessing whether all the teen chefs will finish their sausage appetizers. Seafood surprises await the teen chefs in round two, then some breakfast items take on a creative form in the dessert basket.
In the third of four preliminary competitions, a new group of teen chefs arrives in the Chopped Kitchen with tons of energy, which they put to good use cooking short rib appetizers. An already-cooked, artificially-colored ingredient appears to be the most puzzling ingredient in the entree basket, and in the dessert round, a pastry bag of pate a choux leaves the competitors wondering what to do.
Four more teen chefs battle it out for the last spot in the $25,000 finale. A can of something strange and a bottle of something sour are two of the ingredients that the competitors must use in the appetizer round. The fryer sees some action in the entree round when one teen chef decides to deep-fry the basket's protein. Then, the two finalists must figure out how to repurpose a cake they find in the dessert basket.
Four teen winners have returned to compete in the grand finale of the tournament with $25,000 at stake. The young cooks find a surf-and-turf combination in the appetizer basket and aim to distinguish themselves from their opponents with their first plates. Butchering skills come into play in the entree round, then one teen chef's premonition about a mango in the dessert basket comes true!
When panic sets in at the end of the Appetizer Round, the judges cheer on a competitor who appears to be giving up on making a completed cookies and clam dish. Then in the rush to get a tantalizing venison entree finished, one chef makes a dangerous mistake. And even though they find peanuts in the dessert basket, the finalists know that they are competing for so much more. The two remaining chefs take the intensity level in the kitchen up a notch as they face off for $10,000.
The first round has the competitors combining a sweet bread and a scrumptious melon. And the chefs tell the judges about their very different reasons for wanting to win. Then, in the entree round, not used to working with almonds in their unripened, fuzzy form, the remaining chefs struggle to make that mystery ingredient tasty, while also filleting and cooking fish. And after dealing with French donut dough in the dessert round, it will be "au revoir" for one finalist.
Can openers are in order for the opening round, when the chefs find a shocker of a protein in the basket. Then the remaining competitors blast into the entrée round to find astronaut ice cream. But will the mission go awry for one chef after he asks a competitor for a generous favor? And a gritty grits battle in the dessert round reveals the finalists' creative strengths.
In the first round, the chefs do their best to delicately cook a familiar fish, as they struggle to decide what to do with a tiny, Indian gourd. A smelly fish product in the second basket leaves the competitors taking risks with lutefisk that they hope will pay off. Then the two remaining chefs hustle to put together their final dishes, but can they create genuine desserts out of Chinese sausage and baby eggplants?
Four culinary heroes, who use their talents to do-good in their communities, arrive at the Chopped Kitchen to compete. In an impressive first round, the chefs pull from their varied skill sets to create four beautiful plates of food. Then in the entree round, something gamey and something fizzy make for an interesting mix of mystery ingredients. And when the final two chefs advance to the last round, they make desserts layered with sugary surprises. Which chef's final dish will complete the winning meal?
The chefs learn that they must grill something in each round of this competition. For their appetizers, the chefs discover watermelon and wine coolers in the basket. A beautiful cut of beef and tedious-to-prep beans await the chefs who make it to the second round. A cone of sugar and a pitcher of lemonade are two of the fun items found in the dessert basket.
The chefs get some great news before the cooking begins: Bacon will be in every basket! In the first one, they find Mangalitsa bacon and apple chips. Then in the second round, the judges watch to see if the competitors will be able to make dried cherries work with their pork entrees. French toast and bacon are a breakfast classic, but can the final two chefs manage to transform these mystery ingredients into dessert?
The tricky challenge in this competition is to include pickles in every dish -- including dessert! The first round has the chefs working with brine and Brussels sprouts. Half-sour but entirely delicious flank steak dishes are the goal in the entree round. Then, pickles with peanut butter is an unusual but not unheard-of combo that the chefs find in the dessert basket.
Cheese is not just a key ingredient for many comfort food classics, it's also the theme for this competition. In the first round, the chefs must make creative use of blue cheese and goats cheese in their appetizer plates. In the entree round, two French cheeses must be used with chicken thighs and garlic scapes. Two ferocious competitors fight the final cheesy course to the very end.