chopped all-stars, season 2

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Birthday Cake Blondies

Recipe | Courtesy of James Briscione

Total Time:: 50 minutes

10 Biggest Food Safety Mistakes People Make at a Barbecue

Photo Gallery | 11 Photos

A graduate of the Culinary Institute of America, Joseph “JJ” Johnson went on to hone his skills in some of New York’s most esteemed kitchens including Centro Vinoteca, Jane, and Tribeca Grill. In search of new flavors, Chef Johnson spent a month cooking in Ghana at the country's leading boutique hotel, Villa Monticello, studying West African cuisine and exploring the country's exotic markets.In 2013, Chef Johnson helped open The Cecil with Richard Parsons and Alexander Smalls. Soon after, he joined the kitchen of its sister restaurant Minton’s, the revived jazz supper club located next door. Chef Johnson was nominated for a James Beard Foundation Award for Rising Star Chef, and recognized by Star Chefs with the Rising Star Community Chef Award (both in 2015). He was named on the "20 Under 40" list of extraordinary philanthropists by the Observer (2016). Chef Johnson was also named one of Forbes’ 30 Under 30, Zagat’s 30 under 30 and an Eater Young Gun (all in 2014), as well as recognized as Chef of the Year by New York African Restaurant Week (2015).

JJ Johnson

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Pigging Out

Episode | From: Chopped

The chefs learn that they have come to the Chopped Kitchen for a special competition where they will be cooking with unusual cuts of meat, embracing the philosophy that almost every part of an animal can be considered food. The big surprise for the competitors in the first basket, a whole pig's head! The chefs who make it to the second round open the basket to find out how the nose-to-tail theme will play out, and the task looks three-times more difficult than imagined. When the last basket is opened, the competitors' faces say it all: it's going to be a very tough round.

Reservations For Brunch

Episode | From: 5 Ingredient Fix

Put the phone down and pick up your utensils because Claire's giving you all the best recipes for brunch! First up is Blueberry Strudel, made with crispy Phyllo dough and sweet blueberries. Then we're moving right on to an absolute show stopper – deep fried, poached eggs – that's right – DEEP FRIED and served over fresh, heirloom tomatoes. Next Claire makes a luscious ricotta topped with crunchy, toasted walnuts and chopped apricots. And of course, it's not brunch until there's something bubbly – how about a fresh Raspberry Kiss with sparkling wine? Blow your guests away with these brunch recipes, today on 5 Ingredient Fix!

Mouth of the South

Episode | From: Chopped

Southern hospitality at its yummy best! Four chefs who hail from down South aim to up their games against talented peers, all dreaming of the title of Chopped champ. The judges love the appetizer basket, which includes a questionable take on fried chicken, but they worry that the Southern chefs need to pick up the pace to get their dishes plated in time. Then, the chefs must get creative with a casserole in the entrée basket. In the dessert round, when one of the chefs grabs the puffed pastry from the pantry, it's uncertain whether there will be enough time to cook it through.

Scallop Burger Sliders with a Cilantro-Lime Mayo

Recipe | Courtesy of Libbie Summers

Total Time:: 1 hour 30 minutes

2 Reviews

Road to Halloween Season 8

Episode | From: Halloween Wars

Halloween Wars is back for season 8 with more aspiring Halloween warriors looking to join the battle than ever before! The kitchen is set, the judges are ready -- now all we need are 18 of the best pumpkin carvers and cake and sugar artists in the world. In the weeks and months before they ever set foot in the Halloween Wars kitchen, these gleefully ghoulish geniuses hone their crafts with dreams of victory and a $50,000 grand prize. Follow the Halloween Wars crew as they travel coast to coast -- and even out of the country -- to find the artists who have what it takes to compete.

Big Bite Baja Holiday Bash

Episode | From: Guy's Big Bite

Guy Fieri brings a big bite bash, holiday style, by pulling out all the stops. Slammin' Clam Fritters are crunchy cornmeal cakes packed with freshly steamed clams, and served with a zesty horseradish-caper sauce. When it's time for dinner, gather everyone around the table to present the Ensenada Lobster Thermador, featuring chunks of lobster and chorizo in a creamy dijon sauce, baked in lobster shells with a crunchy parmesan crust. A real showstopper. For dessert, a Rustic Pear Tart is simple and elegant, showcasing market-fresh pears in a homemade freeform crust. Season's eatings! Slammin' Clam Fritters; Ensenada Lobster Thermador; Rustic Pear Tart.