Not a fan of eggs, Guy Fieri is in a great mood because his chef friends are making an almost-eggless brunch! Aarti Sequeira starts off with Halloumi Cheese Bites with Beetroot Chutney and turns brunch on its head with Pineapple Upside-Down Cornbread Muffins. Michael Voltaggio dishes up a spin on a pasta favorite with his "Caci-Oat" Pepe. He also mixes up Grapefruit Daiquiris. Justin Warner bakes Cherry Almond Granola and fuses East and West with Bagels topped with Miso Cream Cheese and Ikura. Jonathan Waxman offers up Skirt Steak Tacos and a uniquely delicious Tarte Tatin.
Guy Fieri asks his chef friends to make some road-trip favorites. Duskie Estes fries up crispy Cauliflower with a Tahini Dipper, Labneh and Smoky Eggplant and dives right into richness with her Pork Belly Gyro. Gerry Garvin whips up a delicious Crazy Burger topped with a fried egg and sweetens things up with a Warm Doughnut Bread Pudding covered in Crispy Bacon. Aaron May creates a dangerously Boozy Date Shake to sip on while preparing his Puffy Tacos. Christian Petroni makes his own Clam Chowder and brings some spice to life with Spaghetti Amatriciana.
Guy Fieri's taking it from the surf to the turf. Chef Tiffani Faison makes us give a dang for her Da Nang cocktail before tempting us with Steak Tartare with Tonnato Sauce, Chicories, Avocado and Frico. Next up, she makes a magnificent Montecristo with Taleggio, Chocolate and Blueberry Compote. Chef Jet Tila sails away with a Crispy Catfish Raft with Green Mango Salad, then stays in the sea for a Shrimp Paste Fried Rice. Hunter Fieri surprises us with his Spicy Tuna Poke with Wonton Chips before bringing us back to earth with BBQ Bacon-Wrapped Shrimp.
Guy Fieri celebrates citrus as Chef Shirley Chung starts off with an excellent Endive and Blood Orange Salad before charming us with Ms. Chi's Orange Chicken. Chef Lorena Garcia shares a citrusy Shrimp Ceviche Tostada and plates up Pluma Iberico with Meyer Lemon. Chef Traci Des Jardins stirs things up with a Salted Kumquat Tequila and Soda, then shines with a simple yet beautiful Sea Bass with Celery Root, Beets and Meyer Lemon. Chef Jonathan Waxman goes old-school with Whole Liberty Duckling with Sauce Bigarde and warms our hearts with his Wood Roasted Grapefruit Salad with Tangerine Dressing.
Restaurant fads come and go, but authentic and time-honored steakhouse classics are never out of style. Guy Fieri invites his chef friends to the ranch for an evening of entertaining and steakhouse favorites. Meat master Marc Murphy elevates a Grilled Skirt Steak with a Charred Pepper Salsa and reinvents a classic with his Grilled Escarole Caesar Salad. Michael Voltaggio updates beef with broccoli with his Dry-Aged Rib-Eye with Broccoli Chimichurri and Soy Mustard, served alongside Hibiscus Whiskey Sours. Eric Greenspan makes a Not-Classic Wedge Salad with Pickled Peppers, Olive Relish and Blue Cheese, paired with a succulent Butter-Basted Rib-Eye with Crispy Smashed Potatoes and Horseradish. And finally, Alex Guarnaschelli bucks convention with delectable Charred Double Cut Pork Chops with Brown Sugar BBQ Sauce and a decadent No-Bake Cheesecake for dessert.
The two remaining chefs' finale plans are turned upside down when hosts and judges Alex Guarnaschelli and Gabe Bertaccini invite some "familia" back to the villa for one last chance at redemption.
Judges Alex Guarnaschelli and Gabe Bertaccini preside over a cooking duel to see which previously eliminated chef will earn a spot in the finale. The winner will join the other two finalists to cook one last meal, knowing a life-changing prize is within their reach -- an immersive culinary education across Italy to train with renowned master chefs.
Four lucky duck chefs are pumped to get a beautiful appetizer basket that includes a delicious duck as an ingredient, and the judges cheer the competitors on as they race to make a great first impression. In the entrée round, the chefs continue to cook with confidence and creativity when faced with a basket featuring a comfort food mashup. Finally, the two competitors left standing must make desserts using cheese, fruit, and a cornbread mix.
The chefs race the clock as they attempt to bring dynamic flavors to their dishes including a creative take on poke and some special seafood in round one. A piece of pork not found at your average grocery store is a strange discovery in the entree basket. Finally, the competitors who make it all the way to the dessert round must work with a salty and sweet snack.
Chopped champions return to the stoves, racing the clock and conquering basket after basket with the hope of moving on to the $50,000 finale. Watermelon weirdness in the first basket threatens to shake the champs' confidence, and a funky soybean product and an unusual cut of meat challenge the chefs to come up with wholly original entrees. Inside the dessert basket, the remaining chefs find a crunchy surprise that they must make work with a delicate fruit.
It's a rough reunion with the Chopped kitchen when the returning champs find a diabolical set of ingredients in their first basket. In round two, a giant fish and a sweet space food get the chefs thinking creatively. The final two champs wrestle to make sense of a salad cake as time ticks away in the dessert round, which sends one chef on to the $50,000 finale.
The fiercest Chopped champions are back to defend their titles in a whirlwind, no-holds-barred battle. A frozen oddity throws them a curve ball in the first round, and they find a box of something sweet plus a yummy Chinese specialty in the entree basket. The judges watch to see whether flowers in the dessert basket inspire creativity to bloom, and the winning chef advances to the $50,000 finale.
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. In the entree round, the judges are eager to find out if the chefs can wing it with squab, and the dessert round puzzle includes a wild pizza pie and a purple tuber. The chef who outperforms the others gets to advance to the $50,000 finale.
Four repeat champions make their triumphant return to the Chopped kitchen to do it all over again for a shot at $50,000! Jaws drop when the chefs find out what's in the first basket, and a dream cut of beef could turn into a nightmare in the 30-minute entree round. The dessert round is the ultimate challenge for two seemingly unstoppable champs, but only one can take the title of Chopped Grand Champion and the $50,000 prize.
It's a truffle kerfuffle in the Chopped kitchen as four chefs are amped up to work with prized fungi in every round. In the appetizer round, the chefs take their dishes in four very different directions, and the judges aren't sure that everyone is making wise decisions. A pricey cut of meat in the truffle-themed entrée round puts pressure on the chefs to honor an extra extravagant basket, and the dessert round challenges the final two with crafting truffle-forward treats.
Eric Adjepong welcomes Antonia Lofaso, Rocco DiSpirito and Gabriele Bertaccini to his underground culinary card game in the Food Network kitchen. These Italian chefs put $5,000 of their money on the line for a night of all-in betting and intense competition. All three chefs will have to hold on to enough cash to play the final hand for a chance to walk away with their friends' cash.
Four funny women (Tichina Arnold, Jackee Harry, JoMarie Payton and Betsy Randle) who are best known for playing mothers on TV, take on the role of Chopped competitor! The actresses have a hard time coming up with solid ideas for what to do with the mushrooms and frozen TV dinners in the appetizer basket. In the entree round, the cooks have 30 minutes to deal with minute steak, and the judges worry they might get served overcooked meat. In the final hilarious round, the two sitcom moms remaining are asked to get creative with tiramisu and strawberry sauce.
Four Chopped Champions from the world of entertainment and sports compete for the last spot in the $50,000 finale. In the appetizer round, the celebrity champs find a peculiar type of flour and sweet tea in the baskets. Then a can of soup in the entree round causes various issues for the competitors. And the judges taste banana paste and cream cheese desserts before deciding on the last finalist.
Eric Adjepong welcomes Antonia Lofaso, Rocco DiSpirito and Gabriele Bertaccini to his underground culinary card game in the Food Network kitchen. These Italian chefs put $5,000 of their money on the line for a night of all-in betting and intense competition. All three chefs will have to hold on to enough cash to play the final hand for a chance to walk away with their friends' cash.
Four funny women (Tichina Arnold, Jackee Harry, JoMarie Payton and Betsy Randle) who are best known for playing mothers on TV, take on the role of Chopped competitor! The actresses have a hard time coming up with solid ideas for what to do with the mushrooms and frozen TV dinners in the appetizer basket. In the entree round, the cooks have 30 minutes to deal with minute steak, and the judges worry they might get served overcooked meat. In the final hilarious round, the two sitcom moms remaining are asked to get creative with tiramisu and strawberry sauce.
Four Chopped Champions from the world of entertainment and sports compete for the last spot in the $50,000 finale. In the appetizer round, the celebrity champs find a peculiar type of flour and sweet tea in the baskets. Then a can of soup in the entree round causes various issues for the competitors. And the judges taste banana paste and cream cheese desserts before deciding on the last finalist.
It's a truffle kerfuffle in the Chopped kitchen as four chefs are amped up to work with prized fungi in every round. In the appetizer round, the chefs take their dishes in four very different directions, and the judges aren't sure that everyone is making wise decisions. A pricey cut of meat in the truffle-themed entrée round puts pressure on the chefs to honor an extra extravagant basket, and the dessert round challenges the final two with crafting truffle-forward treats.
Chef Kathy Fang continues to push boundaries on traditional Chinese cuisine by offering guests a special "one night only" menu filled with risky fusion dishes that rattle her father. In her attempt to add some of these new dishes to the menu permanently, Kathy fears disappointing her father who is averse to change. Then, she attempts to inspire unity among her fractured Fang staff through team building and bonding at the Dragon Boat Festival on San Francisco's Bay.
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