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Showing 3,641 - 3650 of 4,299 results for chopped all-stars, season 2
Resourcefulness
Episode
| From:
The Next Iron Chef
In this episode, the remaining 8 chefs grapple with the Chairman’s charge of RESOURCEFULNESS. For the Secret Ingredient Challenge, the secret ingredient is all kinds of pickles. The chefs have 30 minutes to be resourceful in turning pickles into a snack for a field trip. The reason the chefs made portable pickle snacks is that they are going on a fishing field trip. Back in the kitchen with their catch, the Chairman’s Challenge is to cook two fish dishes in 60 minutes using the fish they so resourcefully caught. They can also use the bait from the boat – fresh sardines.
Five Ingredients
Episode
| From:
Iron Chef Gauntlet
Embracing the idea of less is more, Alton Brown puts the creativity of the remaining chefs to the test by having them pare down their ingredients. In a Chairman's Challenge twist, one competitor will be eliminated on the spot after the tasting. The least successful dish sends one chef out of the kitchen, and only the final two Iron Chef hopefuls are left standing. The Secret Ingredient Showdown reveals an altar that takes the chefs back to where it all began, and judges Iron Chef Alex Guarnaschelli and Ching-He Huang determine which elite competitor moves forward to the finale to run the gauntlet and potentially join the ranks of Iron Chef.
The G.O.A.T. Tournament Pt 1
Episode
| From:
Guy's Grocery Games
Guy Fieri invites eight of the winningest chefs in GGG history to compete in a five-part tournament full of his toughest games and wildest surprises. The tournament champion will be crowned the GGG Greatest of All Time and receive an incredible $70,000 prize. First, Guy tells the unsuspecting chefs over the PA system that the games have already begun, giving them 30 minutes to make their best handheld dish using only the ingredients they can carry to their stations in their bare hands. The bottom three chefs go to a sudden-death elimination round, where they're given just 20 minutes to make a full Sunday supper. Part 1 ends with two chefs being eliminated!
Thanks a Brunch, Dad!
Episode
| From:
The Kitchen
The Kitchen is serving up a scrumptious brunch that any dad will love! Katie Lee Biegel starts things off right with her Everything Bagel Breakfast Casserole. Jeff Mauro and Alex Guarnaschelli team up to sweeten Dad's day with Caramelized Grapefruit, Two Ways. Next, Jeff Mauro honors his own dad with Gus' Kitchen Sink Frittata Croissant Sandwich -- aka a "Croissata" -- and Alex whips up a Strawberry Pandowdy good enough to satisfy any father's sweet tooth. Geoffrey Zakarian mixes up a Hazelnut Shakerato coffee cocktail for a toast to Dad, and finally, Sunny Anderson decorates the perfect Father's Day "mug cake" to go with a spectacular Fried-Eggs-and-Bacon Cake made by all the hosts.
Sweet & Savory: The Legends of Louisville
Episode
| From:
The Great Food Truck Race
Host Tyler Florence welcomes the final two teams to the iconic Louisville Slugger Museum in Louisville, Ky., for their last sales day of the competition. After a surprise visit from family and an emotional boost, Tyler launches the final taste challenge from the Muhammad Ali Center, tasking teams with creating a dish featuring one of four ingredients that "pack a punch." Then, the finalists face their last challenge at the legendary Churchill Downs in a winner-takes-all showdown judged by 500 fans, along with Tyler and guest judge Damaris Phillips. With exhaustion setting in, and votes too close to believe, one team is crowned the winner and walks away with the $50,000 grand prize.
Holiday Show-Stopping Spread
Episode
| From:
The Kitchen
The Kitchen cooks up a show-stopping spread for the holidays beginning with Geoffrey Zakarian's Prosciutto-Wrapped Pork Loin. Jeff Mauro and Katie Lee wow the crowd with two takes on polenta -- a Four Cheese Creamy Polenta and a Creamy Lemon Parmesan Polenta with Roasted Tomatoes. Cookbook author Elizabeth Heiskell serves up some sweet holiday gifts with her Bourbon Balls and Salted Caramel Pecan Bites, then we put a modern spin on the Yule Log with a Stump de Noel Cake. Food Network's Amanda Freitag makes a show-stopping Kabocha and Acorn Squash side dish. Finally, Katie creates a Caprese Wreath topped with all the tasty trimmings and we toast to the holiday with a Big Batch Pomegranate Cocktail.
BBQ and A
Episode
| From:
The Kitchen
The Kitchen answers all of your burning BBQ questions! Geoffrey Zakarian starts by sharing the best cut of steak for the grill with his Grilled Hanger Steaks with Roasted Garlic Romesco Sauce. Then, Katie and Sunny share two ways to amp up store-bought barbecue sauce with Katie Lee's Spicy Pineapple BBQ Sauce and Sunny Anderson's Nunya Business Asian BBQ Sauce. Jeff Mauro shares the secrets to making ribs on the grill and makes his Peach Peppadew Pork Pops. Grilling expert Susie Bulloch joins the hosts and shares her Smoked Whole Chicken with Honey BBQ Sauce. Plus, Alex Guarnaschelli makes a cool side, Chilled Green Bean Salad with Horseradish, and the hosts share trending hot dogs for summer!
