Four chefs call on their culinary skills as they face off against one another to prepare a spectacular three-course meal consisting of an appetizer, entree and dessert; in each round, they have to use all the ingredients the show provides them.
In the appetizer round, the chefs show that they have what it takes to transform leftovers into a meal; in the entrée round, the competitors attempt to impress the judges using a variety of tools and techniques.
The chefs find a salty veggie and a dried fruit in the appetizer basket; in the entrée round, a carnival treat meets a Tex-Mex staple in the form of a strange mashup ingredient; chefs come up with ideas for creative cakes in the final round.
Native American chefs who revere indigenous culinary traditions compete in a first-of-its-kind battle; every basket is packed with ingredients known and loved in native communities, like sumac and whitefish for the first round.
The chef who cracks the code on this special competition's egg-centric baskets will win $10,000; delicate eggs and smoked seafood are part of the appetizer round challenge; the finalists find a giant egg in the dessert basket.
Four chefs connected to the culinary history of Africa cook with passion in this competition; goat chops test the chefs' chops in the entrée round and a final basket that skews more savory than sweet presents a challenge for the finalists.
An over-reduced sauce and undercooked venison are potential problems in the first round; with Mexican chocolate in the dessert basket, it seems like the judges are in for a treat; one of the chef's time management woes are worrying.
Ted is in charge of the baskets; in the first round, he challenges the chefs with a wildly unusual product in a tube and his favorite snack of all time; the final basket includes an exotic extract and an Italian dessert that Ted can never pass up.
The chefs find a peculiar cereal and fluke fillets in the first basket; the entrée round ingredients run the gamut from light to hearty and the finalists must work a clever crêpe and an interactive candy into their desserts.
In the first round, four chefs with a deep love for Korean food get creative with a canned fish and a citrus compote; two popular Korean proteins are part of the puzzle in the entrée round.
Cottage cheese and an unusual Chinese snack food are two of the ingredients that the chefs must incorporate into their entrée plates; a colorful cake and a fruity sauce must find their way into the finalists' desserts.
America's 50th state knows how to cook up a good time and the fryer is a hot commodity in the appetizer round, creating dilemmas for the chefs who didn't get there first; fish and seaweed in the entrée basket keep the island vibes going strong.
With no major tricks in the first basket, the chefs are left to create their own problems, as they attempt to piece together meat and potato appetizers; in the entrée round, duck dishes are a tall order in just 30 minutes.
In this special competition, chefs with a deep understanding of food insecurity make meals with kids in mind; the breakfast, lunch and dinner baskets are packed with family-friendly flavors to prompt nutritious and satisfying culinary creations.
Four new chefs battle to see if they have the chops to win and one competitor makes a risky choice in the first round; in the second round, the chefs are challenged to make elk entrées in 30 minutes.
Four chefs take on a cooking experience and aim to prove that they can roll with whatever they find in the appetizer basket, including gnocchi in a bread bowl; the competitors find bogus pork and rabbit meat in the entrée basket.
Four superhero chefs race to make mussels dishes in the appetizer round; the competitors' personalities and culinary points of view have a chance to shine in their skirt steak entrée plates.
Four new chefs are thrown into the mix as they try to transform a hearty sandwich into a dainty appetizer; in the second round, the competitors must make creative, beautiful entrées with weird soda and quail.
The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.
Four brave chefs take on a cheese that won't melt and a clock that won't stop in the appetizer round; the chefs step it up in the entrée round with camel tenderloin before tackling a layered sweet and a tart berry in the dessert round.
Pairs who are dating take over the stoves in a preliminary battle of a tournament featuring couples in different stages of their romantic journeys; can these relationships withstand the heat of intense culinary competition?
In a dynamic first round, the chefs have a lot of ideas for their turkey legs and milkshakes, but they struggle to keep pace with the clock; then in a drama-filled second round, the chefs rush to make steak work with a wacky candied surprise.
The chefs are shocked when abalone appears in their appetizer baskets; a fusion soup and a colorful veggie are in the entrée basket, and an unwelcome egg is in the dessert basket.
The chefs turn edible trash into culinary treasures in a zero-waste challenge; they have big plans for shrimp shells, leftover meals, and vegetable tops before the two finalists make wise use of old milk before time expires in the dessert round.
The chefs open the first basket to discover they'll be serving up cephalopods; pork and Portuguese finger food prove challenging in the second round; a canned cocktail and marshmallow treats show up in the last basket.
Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods; two chefs battle with breakfast sandwiches as entrées, while a strange coffee and meat dish prove challenging.
Competitors race to turn mystery ingredients into extraordinary three-course meals; this competition is all about skill, speed and ingenuity and only one chef will impress the judges enough to survive the chopping block.
Four lucky duck chefs are pumped to get a beautiful appetizer basket that includes duck as an ingredient; in the entrée round, the chefs continue to cook with confidence and creativity when faced with a basket featuring a comfort food mashup.
Four chefs compete in a battle celebrating Chinese cuisine; they scramble to distinguish themselves when prompted to make similar appetizers, showcase their unique style with an impressive salmon entrée and craft a dessert from noodles and candy.
Competitors race to turn mystery ingredients into extraordinary three-course meals.
With six left in the pool, three impatiently sidelined chefs finally get their chance at the stoves; after facing the wheel's unfamiliar ingredients, the chefs race to prove who can make the better dessert from a breakfast pastry and an Asian spice.
This competition is all about skill, speed and ingenuity, and only one chef will impress the judges enough to survive the chopping block.
With 12 chefs left in the pool, only three will be selected by the wheel to attempt to topple a fierce returning champion; the appetizer round presents them with a funny cake and an unusual canned item while dessert starts out with a meaty pie.
It's the biggest "Chopped" shakeup ever as a wheel of chance will determine the fate of 16 chefs; in the first battle, four talented chefs must take on baskets containing a glorious seafood product, an amphibious delicacy and a strange beverage.
In the first round, the chefs get cracking to procure crab meat to make their appetizers; then, a strange dip in the second round is a big part of the challenge, while the dessert basket is filled with plenty of fun, including mocktails and fruit balls.
The chefs create a kitchen traffic jam when the first basket inspires them to all use the deep fryer; the competitors struggle to make juicy swordfish steaks, and an unusual cheese product for dessert prompts one chef to attempt a cheesecake.
A trendy pastry in the first round inspires debate among the chefs, while the steaks in the second round aren't the gifts they seem to be; in the final round, the chefs must figure out how to make a hybrid comfort food go with a savory frozen item.
Four determined chefs open the appetizer basket to find a deep-fried treat and a special seafood surprise they'll have to make work together; the competitors stick their necks out trying to make creative dishes out of ostrich neck and curry ketchup.
A simple soup is part of a complex puzzle in the entrée round and a corn cake meets a classic candy in the dessert basket.
Four champions return to compete in the finale of a special tournament celebrating Julia Child's legacy. The competitor whose meal is the best will become the grand champion and win a $25,000 dream trip to follow in Julia's footsteps in France!
Four devotees of the cooking icon Julia Child endeavor to make her proud when they put a riff on her fish stew for an appetizer; veal makes an appearance in the entrée basket, while fruit and processed cheese make for an oddball combo in dessert.
Four chefs embrace their inner culinary idol to honor Julia Child's legacy and impress guest judge Isabella Rossellini.
Four chefs arrive to celebrate the major impact that Julia Child made on the culinary world.
Competitors race to turn mystery ingredients into extraordinary three-course meals.
It's Halloween, and the basket goblins have found ingredients that are positively spooky; the chefs struggle to wrap their heads around a pasta brain, try to make something glorious out of something gross and take their shot with tasty syringes.
Four Southern chefs aim to up their games against talented peers, all dreaming of the title of Chopped champ; the appetizer basket includes a questionable take on fried chicken, and the chefs must get creative with a casserole in the entrée basket.
When the chefs get fried potatoes topped with Korean chile powder in the appetizer basket, the judges could be in for some fusion confusion or satisfying first plates; the competitors find a versatile, lean cut of meat in the entrée basket.
Four chefs hope for a sweet start as they open their appetizer baskets to find a green gummy shocker; in the entrée round, the big question for the competitors is how to deal with the veal, and it's a race to the ice cream machine.
Four chefs who are obsessed with burger mastery compete to see who will reign supreme; the grinders get a workout with magnificent, premium beef appetizers, epic lamb burgers for the main course, and challenging sweet burgers for the dessert round.
In the appetizer round, the competitors ramp up the creativity with a peanut butter product to try to give the judges plates they won't forget; in the entrée round, all three chefs run for the grill pans after seeing the protein in the basket.
Elite chefs from America's Eastern region battle to see who will face champions from the West, North and South in the finale; in the appetizer basket, a signature dish from the Keystone State must be combined with a Big Apple cocktail.
Four Southern chefs find some hearty comfort foods to inspire them to lean into their culinary roots.
Four Northern chefs battle to see who will represent their region in the $50,000 finale; they start off with a strange paste in the appetizer round; a certain style of pizza and a signature spud are right up this group's alley in the entrée basket.
Renowned chefs from across America compete in a five-part tournament extravaganza; in this preliminary battle, four culinary greats from the West face off, starting with an appetizer basket that includes a prized fish and a popular pepper.
Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.
Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience; proverbial rough waters in the appetizer round make for a rocky start, and the dessert basket deals the chefs a strange butter and fruity cocktail.
The chefs make food with Western flair and flavor; the competitors find a beautiful cut of meat in the entrée basket, but with no time for low and slow cooking, there might be trouble.
Four lucky superfans get the chance of a lifetime to compete in the "Chopped" kitchen; they'll have to take on a giant gummy creature and an intimidating piece of protein for the main course before using two tricky ingredients for dessert.
The chefs are in for a tricky puzzle with a very sweet drink and a challenging beef product in the first round; a giant clam in the second basket is an exciting find for the competitors, but cooking it correctly may prove challenging.
The four military finalists cook as a team against a mystery "Chopped" judge in every round; their teamwork and creativity will be tested as they battle against star chefs for the chance to win $75,000 for a charitable cause.
Four chefs from the U.S. Army transform a favorite soldier comfort food into an elevated appetizer; a festive drink shakes up the competitors in the dessert round as they fight for a spot in the tournament's finale.
Chopped welcomes the U.S. Marine Corps chefs to the kitchen; the competitors must figure out how to make something that's normally ready-to-eat ready for the judges and get creative when a breakfast food appears in the basket.
Four members of the U.S. Air Force compete; in the appetizer basket, the chefs find a bowl of something comforting and a crunchy snack, while the dessert round includes a wild play on pickles.
When four competitors feast their eyes on the thinly sliced rib eye in the basket, they each take their appetizers in very different directions; in the entrée round, the chefs must incorporate a movie snack and a piece of poultry into their dishes.
It's a fiesta in the "Chopped" kitchen as every basket features foods from Mexico; the chefs must combine a weird ice cream and a classic sauce for the entrée and get creative with unusual chips and leafy greens for dessert.
The chefs must fry and fly as they use the deep fryer or air fryer to make crispy, creative cuisine; the chefs rush to fry up appetizers, and it's unclear whether everyone will remember to plate every basket ingredient.
It's a pizza-style showdown as four pizza pros race the clock; in the appetizer round, the chefs discover that a notorious pizza topping is a mandatory ingredient, and dessert deals them one of the most controversial toppings ever.
Four determined chefs may think that combining ramen with fruity cereal is their biggest challenge, but a serious injury leaves one competitor stunned; the chefs must deal with a strange frozen food and show their point of view with meaty desserts.
Four chefs with distinct personalities are on a quest to show the judges what they can do; in the first basket, they're not thrilled to see a sea creature with which nobody has worked; a condiment made with worms is a squirmy surprise for dessert.
With powerful peppers in every basket, four chefs learn that they'll get hotter chilies for every round; after balancing hot and cold components in the entrée, they'll have to use finesse to add one of the hottest peppers to desserts.
Something fried in the appetizer basket is a bit of a head-scratcher for the chefs; the competitive fire is strong in the entrée round, as they pull some curious fusion tacos from the basket and hustle to put together plates.
Four chefs who specialize in comforting and complex Creole cuisine get creative with their basket ingredients; the judges are excited to chomp down on their appetizers, but the chefs seem overwhelmed by a protein in the entrée basket.
Four pairs of chefs are set up on teams to compete against other lovelorn duos in a culinary showdown, and sparks could fly in the heat of battle.
Four chefs get basket ingredients that make them feel like they've died and gone to hog heaven; round-by-round, the competitor who is able to celebrate the pig the best in their dishes is bound to be the champion.
The champs open up the finale appetizer basket and come eye-to-eye with a shocking ingredient; champagne in the dessert basket foreshadows the celebration that lies ahead for one of the competitors.
With a spot in the tournament's finale at stake, four chefs open their first basket to find an ingredient called goat water; a squirmy sea creature in the second basket doesn't seem like a keeper, but a risky switch could land something worse.
Four new, bold chefs compete in a preliminary battle, and a super sweet ingredient in the first basket proves to be problematic; the entrée basket reveals a cured piece of seafood that doesn't seem like a piece of cake.
Four more culinary gamblers have high hopes as they arrive for a preliminary battle of the tournament; the chefs unanimously agree to give one appetizer ingredient the boot and debate using an odd cotton candy creation in the entrée.
The chefs tempt fate when they are given the risky option to switch out their ingredients, and everyone is shocked when one competitor decides to keep a strange one; a turn of events leaves a chef with an ingredient nobody sees coming.
Four chefs who specialize in noodles compete; a spicy surprise means the noodle appetizers might come with a kick; a special coffee makes an appearance for dessert.
In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round; it's a shockingly big surprise that takes some getting used to.
The baskets are loaded up with ingredients that have the chefs shaking their heads in disbelief.
Four beloved teachers get the chance to compete for the title of Chopped Champion.
The appetizer round proves tough for one competitor who runs into trouble with the mussels in the basket.
The chefs find cheese in every basket and have to make it the star of every plate.
Second-guessing in round two leaves one chef confused about the main protein; the finalists make dessert plates that include a dough and a fancy fruit.
Four champions return to the kitchen on a mission to become a sous-chef for a "Chopped" judge; a specialty of Naples is the curveball ingredient of the entrée basket, and a stinky fruit and a spicy ice cream are a part of the dessert round challenge.
In the fourth preliminary battle of the sous-chef tournament, the four competitors open the appetizer basket and find a special seafood item; in the entrée round, the chefs gain confidence as they work with an Asian street food and a soft drink.
Four more enterprising chefs try to ace the most difficult job interview imaginable and score the chance to work for a "Chopped" judge; in round one, offal is an awfully shocking surprise, and a cut of meat proves problematic in the entrée round.
Four chefs arrive to give everything they've got for a chance to become a sous chef for a "Chopped" judge; in the entrée round, the competitors are challenged to break down whole chickens; one judge's favorite dessert ingredient.
Three "Chopped" judges seek a sous chef in a five-part event; in the first preliminary battle, four hopeful candidates tackle an appetizer basket that includes some fish-shaped cakes and an intimidating piece of poultry in the entrée round.
Four competitors who love rustic chuck-wagon food are ready to show they have the chops to win; booze and bell peppers in the appetizer basket get things started, and later the judges are on pins and needles waiting to try some prickly pear desserts.
When the "Chopped" baskets contain aphrodisiacs, the judges expect the competitors to come through with sexy dishes; in the entrée basket, a heart-shaped comfort food and a sweet fruit appear.
Crunchy or soft, minimalist or filled to the max, it's taco time; the chefs find a beverage and a seafood surprise in the first basket, and the competitors must find a place on their plates for a squirmy shocker in the entrée round.
Four delicatessen professionals take over the "Chopped" kitchen to make sandwiches; a platter with a classic combo and a fruit with a cult following are two of the ingredients in the first basket.
Four chefs show off their pickling talent; pickle ice cream and pickled flower blossoms.
Four chefs set out to make perfect pies, and one chef scrambles in the appetizer round when a competitor declines to share a coveted pantry ingredient; an abundance of protein in the entrée basket means meat-lovers' pies are in order.
The chefs are scared when they find out that the ingredients for their battle were chosen by fans via social media; an alarming sandwich appears in the first basket, and a gag-inducing soda is a frightening find in the dessert basket.
The competing chefs must use the fryers to create crunchy, decadent dishes; the appetizer basket contains something spicy and a strange soda; the judges are excited for fried fish entrées but won't let anyone off the hook for making mistakes.
Four chefs tackle a thrilling takeout takedown; in the second round, the competitors must make a Chinese specialty work with an Italian cocktail; a tower of something sweet and a cup of something bubbly are part of the puzzle for the dessert round.
Golden baskets are packed with the fanciest of ingredients, and the chefs are challenged to rise to the occasion and create upscale meals; caviar potato chips are a posh surprise in the first basket; high-class sushi must be included in the entrées.
The chefs get alligator in the first basket and race to see who can make it tender and flavorful; the three competitors who advance to the second round are determined to show their skill and creativity, but the clock threatens to upset their plans.
In this battle, the chefs are blessed with an abundance of the so-called food of the gods. In the first round, the competitors attempt to make duck and chocolate fly. Faux deviled eggs are a sweet trick in the entrée basket.
Four chefs celebrate Black History Month through incredible food. Fish fillets and fish peppers must be combined for the appetizer course, and a hearty soup and a Southern vegetable inspire the chefs in the entrée round.
Eight single-and-ready-to-mingle chefs are set up with blind dates as their teammates for a quadruple date and culinary showdown; an aquatic aphrodisiac is a fun find in the appetizer basket; steak in the entree basket takes the date up a notch.
Four winners return to compete for the jackpot and the title of grand champion! The chefs have a choice to gamble away an ingredient before each round, and the $25,000 jackpot will get higher or lower depending on the champs' good or bad fortune.
In the fourth battle of the tournament, the chefs try their luck at replacing basket ingredients; a roll of the dice in the entrée round leaves one chef with two proteins, and an interesting gamble keeps things exciting in the final round.
Two diner favorites find a home in the ingredient baskets, and the chefs have to make the most of milkshakes and french fries; a city's signature dish is part of the challenge in round two, and a toaster treat meets a fun fry variation for dessert.
In this finale battle, four winners return with their sights set on taking the title of "Chopped" Grand Champion; the baskets contain ingredients reminiscent of the preliminary battle themes: wild game, steaks, surf and turf and pork.
Four live-fire cooks are ready to claim the last remaining spot in the tournament's finale, and they get lucky with a promise of perfectly porky baskets; in the first round, one of nature's sweetest gifts may not be a treat to the competitors.
In this battle of the live-fire tournament, the competitors take a walk on the wild side with wild game in every basket.
The latest stadium fare is substantial and out-of-the-park sensational, so when four bold competitors get ballpark foods in every basket, the judges have high expectations.
In the wild conclusion of Alton Brown's Maniacal Baskets tournament, Alton has a big announcement that's sure to get the chefs fired up; for the entrée round, the chefs open the baskets to discover one of the items staring back at them.
Alton Brown is at it again; the chefs in his Maniacal Baskets tournament are seriously tripped up by a canned wonder in the appetizer round, and a shelf-stable surprise in the entrée basket is unlikely to be a crowd pleaser.
In this taco competition, four chefs attempt to prove who deserves to win the prize money; a frantic first round leads to some missteps in the kitchen; the chefs find red snapper in the baskets so fish tacos are in order for the entrée round.
Martha Stewart pulls out all the stops to make the road to $50,000 extra challenging; in the appetizer round, the chefs wonder what's up when they find footwear in the ingredient basket.
Martha Stewart takes the reins for another gripping battle; Martha has some tricks up her sleeve regarding the timing of the rounds; Cornish hen entrées.
In a boisterous battle, the chefs get baskets inspired by late-night cravings; the competitors must resist munching away at the fried snack in the first round; some wild ideas for the entrée basket; a creamy comfort food dish.
The chefs open the appetizer basket to find a peculiar pâté; in round two, the chefs work with a fish that they've never cooked before.
The chefs work to make appetizers from chewy candy and a canned sauce.
Sixteen fearless champions are back to defeat chef Bobby Flay and win $50,000; strangely sweet sandwiches and beautiful seafood await the champs; unusual beef jerky product and a twist on hummus; special banana pudding; fancy bacon.
It's game day in the "Chopped" kitchen; after kickoff, the chefs get an appetizer basket loaded with foods to fuel hungry sports fans; the entree basket has a super strange shot glass and some winning wings.
The chefs attempt to make quail entrées using Australian seasoning, and they use a jar of Mexican caramel in their desserts.
Cauliflower is the veggie of the moment and the undisputed star of this battle; in the first round, the chefs must use the ubiquitous substitute in their dishes along with a funky Mexican delicacy.
It's a match made in culinary heaven as four chefs must tame wild game meat in every round and use a different bourbon to accent and complement their dishes.
The competing chefs find unusual cupcakes and a curious jarred candy in the round two baskets; the final two chefs feast their eyes on a jar of pigs' lips in the dessert basket.
Competitors race the clock to use a red spread and dried fish in the second round; the remaining chefs must combine a citrus food and an unusual seaweed snack in their desserts.
The chefs must hop to it and make rabbit terrine work with a less highfalutin, packaged product in their appetizers; combining cake mix and ramen; a weird ice cream and a curious condiment.
Chefs set out to prove that fish heads are delicious in the appetizer round; a strange-flavored fizz threatens to throw off the chefs, and an equally odd taffy perplexes the remaining competitors in the dessert round.
A creative take on poke and some special seafood in round one; pork not found at the average grocery store; the competitors who make it all the way to the dessert round must work with a salty and sweet snack.
Nose-to-tail cannot fail; competing chefs get a pork theme; gorgeous cuts of premium meat; a Bloody Mary with a special surprise; something fizzy and something offal-ly difficult to incorporate in a dessert.
Low-calorie chips and leafy greens inspire creativity in the first round and after opening the entrée basket, the chefs are wondering if avocado-free guacamole is good or bad.
The chefs learn that they will be required to fry something in every course; in the appetizer round, a brightly colored beverage and a stuffed pasta are part of the puzzle; a classic cookie and a wild sundae bring fun to an exciting dessert round.
The first basket holds a tough seafood protein; in the second round, the chefs get the gift of a beautiful rib eye; chocolate trifle and poached pears in the dessert round.
The chefs need a tool to bust apart a challenging ingredient; a trendy pastry meets a North African stew in the second basket; rosemary and ginger in the dessert round.
