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Most-Adventurous Proteins from Chopped

Learn how to use unique proteins in your own cooking by reliving how Chopped competitors utilized them on the show.

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Photo: David Lang ©

Natto

This traditional Japanese dish is infamous for its interesting odor and sticky texture, but Chef Brian Malarkey transformed it into a sauce for his smoked pork tail clam.
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Yak Steak

Yak meat, which is more lean and delicate than regular steak, can be grilled just like any other meat. Competitor Galen Zamarra grilled it and served it rare over a kale salad.
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Tavuk Gogsu

This signature Turkish dish is made from milk pudding and chicken. While competitors said it tastes just like it sounds, Chef Timothy Peterson transformed it by adding it into a molten sour cream cake and covering it in orange liqueur sauce.
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Photo: David Lang ©

Geoduck

This clam is much larger than the clams you would normally get at a restaurant, making it harder to work with in the kitchen. Competitor James Major, however, sliced it raw, mixed it with artichokes and arugula, then served it salad style on top of flatbread.
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