Four new highly-skilled grill masters take over an outdoor Chopped Kitchen in California's Napa Valley. Baked beans and lamb belly are two must-use ingredients in the first round, and in the entree round, the grill masters are given a seafood-heavy basket that requires a great deal of work and creative thinking. The two chefs who move on to dessert run into trouble when one of the mystery ingredients shows a tendency to char quickly.
Two professional chefs compete against two home cooks for a cash prize, and in round one, the competitors create their best tacos using the surprise ingredient of soda. In round two, it all comes down to who can create the best dish with pickles. When a kitchen fire erupts, will the cooks and cons manage to keep their cool, or will judges Kardea Brown and Graham Elliot be able to tell who the real pros are?
Willie rushes to 90 Park in North Bergen, N.J., to come to the rescue of chef/owner Antonia. Due to a family illness, Antonia shifted her attention away from the restaurant and now she's paying for it, even borrowing against her house to keep the business running. Though a wizard in the kitchen, Antonia is a disaster when it comes to managing her staff and handling the finances. Without Willie's help, she'll lose her business and her home.
Kitchen Sink kicks off with a new way to weave bacon into every bite of breakfast, then Tregaye Fraser and Jeff Mauro take nachos to a new level with twists on the classic snack food. Inspired by the pizza pot pie, Fanny Slater wows with her combination of pizza and quesadillas. Finally, the Sink hits the streets to see one of the hottest dessert trends then shows how to make twists on ice cream cones at home.
The holidays are here, and the Kids Baking Championship kitchen heats up as four fan-favorite kid competitors return for a new challenge. Host and judge Duff Goldman is joined by Season 4's Abby Martin, who offers her unique perspective as a former contestant. Duff asks the returning competitors to make a holiday candle tsunami cake with a poured sugar flame, and the best baker will win the ultimate $10,000 baker's prize package complete with a blast chiller!
Ingrid Hoffmann corrals her friends to the table with a rustic Mexican menu. Inspired by the lifestyle of the country's cowboys, or charros, she makes a Torta Ahogada or Drowned Beef Sandwich. On the side, she plates up a crunchy
Broccoli and Celery Slaw. And to wash it all down, a traditional and sweet Horchata, or rice milk drink. This menu is so good, Ingrid's friends are sure to wrangle her back to the kitchen for more!
Trisha is making a meal that will score a perfect ten with her friends Nadia Comaneci and Bart Conner. The gold medal-winning gymnasts may be visiting her in the kitchen but they are getting Trisha in the gym and on the balance beam! To fuel the champions Trisha is cooking a delicious meal of Pork Medallions, Garlic Grits Casserole and Pineapple Upside Down Cake. And Nadia is showing Trisha how to make her Salata de Vinete.
The judges seize the opportunity to cook together after hours in the Chopped Kitchen, and in round one they attempt to tame down the sweetness of some sugary kid favorites. Churros are transformed and champagne bottles popped in a goofy round two that has Alex Guarnaschelli and Marc Murphy tackling ingredients from a celebrity tournament finale. Once Scott Conant perfects his hairstyle, he's ready to join in for the final round, featuring a whole suckling pig.
With Chef Tyler Florence now beside her in the kitchen, Chef Anne Burrell is out to claim her turf and take the win. After an open call brings some truly horrible cooks right to Anne and Tyler, the pair chooses 14 Recruits to bring back to Boot Camp. These "home cooks" make the chefs their signature dishes, and upon tasting, Anne and Tyler choose their Recruits and give them a lesson in creating the ultimate romantic meal.