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Disco Genius

Episode | From: Sweet Genius

Relax! A very Zen object of inspiration takes the spotlight in the first test. But can it calm the nerves of the four aspiring geniuses, who must make fabulous frozen desserts using jelly beans and hot sauce? Then when the second test gets underway, the competition gets stinky. The chefs try not to let a foul-smelling fruit distract them from their singular goal of creating desserts inspired by a fabled one-horned creature. Then for the final test, '70s fever takes over! With a disco ball as inspiration and carbonated candies as a mandatory ingredient, the final two chefs must rock out delicious desserts if they want to secure the Sweet Genius title and the $10,000 prize.

A Very Piggy Halloween

Episode | From: Chopped

Getting piggy with it for Halloween, the chefs have to cook with snouts in the first round. Then with fear in their Halloween-loving hearts, the competitors open up the second basket to find a dangerously hot ingredient and popping candy. The judges are in for a main course that is both frightening and delightfully surprising. The finalists pull out all the stops to make lollipops and cereal bars into devilishly delicious desserts.

Homemade Tartlets

Episode | From: Cooking Monday-Friday

Homemade Tartlets

Dad's Week: Meat with the Lobells

Episode | From: Cooking Live

Father and son in the kitchen together! Meet the Lobells, famous in NYC for their amazing butcher store on Madison Avenue. Western-Style Grilled Spareribs; Butterflied Leg of Lamb Marinated in Yogurt and Mint; Classic Grilled Porterhouse Steak

Wild and Crazy Candy

Episode | From: Unwrapped

Welcome to the world of wild candy! Prepare yourself, because today we're going crazy with Nerds Ropes and old-fashioned candy figurines that take tools to eat! Then, an enormous jawbreaker that takes three weeks to make! See the silly side of candy with these gummy eyeballs, and be careful not to swallow a Razzle -- it's not just candy, it's gum! Plus, a chocolate-covered snack...with legs!

Brunch Anytime

Episode | From: Big Daddy's House

Big Daddy knows how to serve up delicious brunch fare any time of day. He begins by making a savory Asparagus & Cheddar Quiche. Then, Big Daddy dishes up new versions of old school favorites: spicy Chicken Hash with Bell Peppers & Herbs and juicy Baked Tomatoes with Parsley & Parmesan. For a refreshing and invigorating delight, Big Daddy blends up a Coffee Frappe.

Part 2: Simplicity and Innovation (Season 1)

Episode | From: The Next Iron Chef

In season 1, host Alton Brown gives the chefs their next two tests: Simplicity and Innovation: the chefs must produce one flavor-packed bite that reveals everything about their culinary style and personality. Then, special guest Wiley Dufresne arrives at the Culinary Institute of America in Hyde Park, N.Y. to inspire the chefs to blend science, art and food.

Spaghetti Squash

Episode | From: Cooking Monday-Friday

Sunday Start-Up Squash, Baked Spaghetti Squash & Chicken, Spaghetti Squash -2nd Time Around

Camp Cutthroat: Rock Wall Me, Amadeus

Episode | From: Cutthroat Kitchen

Competitors struggle to hold on to their ingredients. Then, there's a big obstacle between two chefs and their barbecue chicken. Finally, one chef has to hang in there while cooking on a rock wall.

Fish Fry

Episode | From: Big Daddy's House

With his father-in-law by his side, Big Daddy spices up the catch of the day with his crispy Big Daddy's Deep-Fried Catfish with Homemade Tarter Sauce alongside Andouille Sausage Corn Fritters and fiery Packin’-a-Punch Broccoli Slaw. To wash it all down, he mixes up a Flying Eagle Iced Tea in honor of his favorite football team.