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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be "chopped" from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! And the pressure doesn't stop there. Once they've completed their dish, they've got to survive the Chopping Block where our three judges are waiting to be wowed and not shy about voicing their culinary criticisms!
Host Ted Allen leads this high energy, high-pressure show which will have viewers rooting for a winner and cheering for the losers. Chopped is a game of passion, expertise and skill - and in the end, only one chef will survive the Chopping Block. Who will make the cut? The answer is on Chopped!
The chefs hope that their breakfast sausage appetizer will awaken the judges' senses. And as he explains why he loves to cook, one competitor breaks down. Then in the second round, a frozen dessert puts a chill in the chefs' plans to create delicious fish entrees. And the finalists must make sweet fruit work with sour beer in their desserts.
Class is in session in the Chopped kitchen! Four school cafeteria chefs compete to raise awareness about the importance of good meals for kids. With White House chef Sam Kass as a guest judge, the ladies seek to make a big impression with their first dishes, made with dill pickles and canned tuna. Then in the entrée round, quinoa is a new ingredient for two out of the three chefs. Will they be able to take something unknown and create something great? The two finalists pour their hearts into making fantastic desserts that include grapes and cream cheese. And an emotional victory brings an incredible competition to its conclusion.
The judges are pleased to see duck confit, a heavenly food, in the first basket. But in just twenty minutes, will the competitors be able to pull off divine appetizer dishes? In the entrée round, a trend with the mystery ingredient emerges. Then, each determined to claim the $10,000 prize, the two finalists face off in the dessert round. And one lucky duck takes it.
A seafood surprise in the mystery basket plus four distinct cooking styles keep things lively in the appetizer round. And things take a rosy turn in the entrée round, with edible flowers in the basket. But when one chef attempts to create something very special using the flowers, will he get it on the plates in time? Then both finalists jump into crisis mode when things go wrong in the dessert round.
With sea urchin and cranberry juice in the first basket, the chefs have to dive deep to try to imagine and then create the perfect appetizers. Then in the entrée round, can canned fruit and pork hock come together well on the plates? The three remaining competitors try to make it work when they deliver three very different main dishes. And it's a gingerbread dough showdown in the dessert round!
The first round has the competitors combining a sweet bread and a scrumptious melon. And the chefs tell the judges about their very different reasons for wanting to win. Then in the entrée round, not used to working with almonds in their unripened, fuzzy form, the remaining chefs struggle to make that mystery ingredient tasty, while also filleting and cooking fish. And after dealing with French donut dough in the dessert round, it will be "au revoir" for one finalist.
Can openers are in order for the opening round, when the chefs find a shocker of a protein in the basket. Then the remaining competitors blast into the entrée round to find astronaut ice cream. But will the mission go awry for one chef after he asks a competitor for a generous favor? And a gritty grits battle in the dessert round reveals the finalists' creative strengths.
The appetizer basket is packed with sardines, rice cakes and an unusual fruit, but self-confidence may prove to be the most valuable ingredient for the chefs. In the entrée round the competitors have to take yak and dried shrimp and design a delicious main course. Then with $10,000 on the line and chamomile flowers in the basket, creativity blooms in the dessert round, with the judges moved by the personal growth they see from the finalists.
With tongue in the first basket, the chefs attempt to lick their competition. Sadly, proper cleaning technique, creativity, and the 20-minute timeframe pose problems. Then in a highly competitive second round, the chefs must take a colorful vegetable and a lean meat and make hearty main dishes. And when the two finalists move on to the dessert round, the judges are on pins and needles, wondering which chef will edge ahead.
Say canned cheese! The chefs are not all smiles when they see the first-round basket. Can canned cheese make for delicious appetizers? Then the competitors who move on to the entrée round must figure out how to work with two ingredients that are entirely new to them. And when a crunchy vegetable and a frozen treat meet in the dessert basket, will the finalists be able to push their creative limits to make some great dishes?
With canned fruit and a seafood delicacy in the appetizer basket, the chefs have to get it together fast, to get a cohesive dish made. Then in the entrée round, when the chefs set out to make snapper dishes in a snap, two of the competitors run out of time to do exactly what they planned. Will it hurt their chances? Then, after two very driven finalists tackle the dessert round, the judges face a difficult choice.
With a Frenchman and an Irishman in the mix, the competition could take on a European edge. When one of the chefs goes for plates with less than two minutes left on the clock in the appetizer round, the judges urge him to get all of the ingredients onto the dishes. The competitors are given tequila to give their entree dishes a kick, and another ingredient could make them scream. Then second thoughts on what to do with the corn tortillas in the dessert basket cause some problems for one of the finalists.
It is a Chopping Block block party! The chefs are surprised to learn they must grill as part of this special competition. With a classic condiment in each round's basket, it should be easy to get into the cookout spirit. Yet, which competitor will be fired up enough to make it all the way to the final round and win the $10,000 prize?
Have a heart! Duck-heart starters are the chefs' ticket to the second round. But will every competitor know how to make this organ meat delicious? Will anyone just give up? Then a super slimy surprise awaits the chefs in the entrée basket, but it may not end up being the most challenging ingredient of the round. And when the finalists find an English tea treat and gelatin candy in the dessert basket, they push themselves to create final dishes sweet enough to propel them to victory.
Cooking with Cacti! The chefs must stay sharp as they carefully navigate a first basket that includes prickly nopales; and in talking about the texture of the food, the judges must consider the slime factor. Then in the entrée round, a colorful Chinese ingredient and a less popular pork product make for an intense challenge. Finally, in the last round when things suddenly go all wrong for one of the competitors, the judges watch breathlessly to see if the chocolate dessert can be salvaged.
Ah, shucks! Oysters in the first basket cause some problems, leading up to an emotional ending to the round. Then the competitors gain momentum in the entrée round when they're challenged to work with two Japanese ingredients. And the judges have to say sayonara to one last chef, after tasting the finalists' passionately prepared passion fruit desserts.
Ready? Go! Confidence abounds in the first round when four determined chefs try to get a leg up on the competition through their smoked turkey leg dishes. Then when the chefs are challenged to use beef and chocolate frosting in the entrée round, one competitor makes a big splash, but not intentionally. And after the two finalists present battling banana desserts, it is up to the judges to decide which chef will not survive the third chop.
Double trouble! With two proteins in the appetizer basket, the chefs struggle to marry flavors, and the judges caution competitors against cooking to please instead of cooking from their hearts. Then as the clock ticks down on the entrée round, the chaos in the kitchen ramps up. Will the chefs be able to get out of the woods in time to make their hen-of-the-woods mushroom dishes delicious? Then with cookie dough in the final basket, it seems like the chefs have a head start with dessert. The judges wonder if the competitors will take advantage of the opportunity to create some exceptional dessert surprise.
Round one of the competition heats up when past contestants from The Next Food Network Star open their appetizer round baskets to find offal and a sweet treat. Then, in the entrée round, the chefs face a challenge when they discover an unusually bitter vegetable in the mystery basket. And, the creative juices flow when the two finalists must whip up desserts using Indian cheese and carrots in efforts to advance to the finale.
Four Food Network superstars feel the pressure in round two as they’re challenged to create an appetizer featuring an off-putting canned product. Next, the chefs experience a rude awakening when they find a gamey meat and breakfast cereal in the entrée round basket. In a heated third round, the two finalists must pull off eye-catching desserts featuring a time-honored candy and a root vegetable in hopes of advancing to the finale.
Four renowned chefs push their culinary limits in round three beginning with an appetizer mystery basket featuring spicy sausage and exotic mushrooms. Then, it seems like a cinch when the chefs find a delectable fish in the entrée round baskets, until they spy one of the other ingredients – a popular childhood snack. And, with a Chinese spice and Mexican sugar in the dessert round basket, the two finalists must think globally if they want to advance.
The tables turn in round four as frequent Chopped judges compete for a spot in the final round. The chefs encounter a culinary conundrum when they discover smoked fish and powdered strawberry milk in the appetizer round mystery basket. Then, in the entrée round, emotions run high when the three remaining chefs cook up a labor-intensive protein. The two finalists somehow create a sweet dessert concoction for using pork, and one chef advances.
The four finalists, each representing a charity, duke it out with hopes of winning the ultimate Chopped All-Stars title. The chefs face an awfully-challenging first round when they find offal and a crunchy snack in the appetizer basket. Then, a wild combination of trail mix and goat legs in the entrée round makes an intense battle even more difficult. When the two remaining chefs find a tangy fruit and canned legumes in their mystery baskets, one whips up a championship-caliber dessert and walks away with the $50,000 charitable prize.
The chefs struggle to create perfect Peking duck appetizers then are very chatty about their philosophies at the Chopping Block. In the entrée round the competitors have some huge problems dealing with a seemingly simple protein, and emotions run high when the second chef is eliminated. Then the finalists try to put the low points of the competition behind them and come up with some inspired desserts made with cheese crackers and an unusual fruit
Never give up! In the midst of preparing her trout appetizer, a feisty chef faces a big set back. Then in the entrée round, the competitors have a heck of a time cooking deckle of beef, and one chef's behavior brings up safety concerns. Then fighting it out for all the marbles, the two finalists find marble-sized coconuts in the dessert basket. Will they know what to do with coquitos?
Got to get it done! But will the chefs know what to do to marry marrow bones with the other ingredients in the appetizer basket? Then in a challenging entrée round, one chef uses avant-garde cooking techniques to try to prove a point, and everyone wrestles with a very labor-intensive mystery ingredient. And with a frozen ingredient in the dessert basket, the finalists might be headed for a meltdown before this competition is over.
Keep an eye on the clock! The appetizer round ends with a last-minute dash to get mussels and waffles on the plate. And, come tasting time, the judges find some interesting surprises lurking in the dishes. Then with a lean meat and a delicate flower in the entrée basket, getting the entrée dishes just right is a demanding task. And things get sticky in the final round when a nostalgic candy gives one chef some serious trouble.
Go fish! The competitors reel in a peculiar combination in the appetizer round: catfish and marshmallows. The tough challenge is made even tougher when first-round nervousness becomes a factor. And in the entrée round the chefs are intent on infusing mouthwatering flavor into pork country ribs. Then the judges watch to see which of the two finalists will step up and deliver the better
A basket bombshell! The chefs must stretch their minds to figure out what to do with goat brains in the appetizer round. And when the competitors find an ingredient that often ends up in the trash pile in the entrée basket, they must work to turn scraps into something scrumptious. Then both of the finalists think they can smell a victory, until they get a whiff of the very stinky surprise in the last basket
Ted Allen challenges four previous winners to compete in the first part of a five-part Chopped event.
Ted Allen challenges four previous winners to compete in the second part of a five-part Chopped event.
Ted Allen challenges four previous winners to compete in the third part of a five-part Chopped event.
Ted Allen challenges four previous winners to compete in the fourth part of a five-part Chopped event.
Ted Allen challenges four runners-up from previous episodes, Matthew Zappoli, Dominick Feragola, Lola Garand and Paul Viggiano, to create a three-course meal.
It is raining beer! One competitor shakes things up in the Appetizer Round when a sudsy spout of brew splashes over his cooking area. Then when a grain praised by an ancient civilization appears in the entrée basket, will the judges revere the food the way the chefs have prepared it? And with a global grab bag of ingredients in the dessert basket, it is a mystery what the chefs might decide to create
Ted Allen challenges Yoanne Magris, Jessica Wilson, Jasmine Shimoda and Rebecca Newell to create a three-course meal.
Octopus attack! Given just 20 minutes to cook everyone's favorite cephalopod, the chefs scramble to get a leg up on the competition by drawing from their personal backgrounds. Then the competitors take a meat and potatoes approach to the Entrée Round when challenged to combine flake steak and granola bars. And when Japan meets Greece in the Dessert Round, the finalists find it a rocky culinary courtship. But they know that a successful food fusion marriage could unite the winner with a $10,000 check.
The judges are curious to see what is in store for them when one of the competitors breaks out the wok.
In honor of the holidays, the chefs are asked to keep with a seasonal theme. But gauging from the first basket, the competitors quickly learn they will need to veer from tradition. Gingerbread oysters, anyone? Then things get kind of loosey-goosey in the Entrée Round when the chefs must butcher a big bird and figure out what to do with a cloyingly sweet jarred fruit. And when both finalists want to use the only microwave to speed things along in the Dessert Round, some holiday bickering ensues.
Chef Madison Cowan cooks with love, passion & soul on "Chopped".
Three of the four chefs make mistakes with jumbo shrimp in the appetizer basket; a cut of beef presents a challenge in the entree round.
The competitors get fired up when they discover this particular competition is all about grilling!
When time runs out on a frantic Appetizer Round, two of the chefs are unhappy with what did not make it on to their calf liver dishes in the final moments, while one chef is upset that a little something extra accidentally did. Then in the Entrée Round, it is up to the judges to determine who fell short with the long beans and whose cuttlefish was a cut above the rest. And the two finalists devise ambitious plans for using a salty condiment and a sweet fruit in their desserts.
Panic threatens to paralyze one of the competitors who is overwhelmed by first round jitters. As all the chefs fight to find imaginative ways to use ground turkey in their appetizers. Then in the Entrée Round, when one of the chefs uses a modern scientific technique to turn snap peas into a gel, will the high-tech food be highly rated by the judges? In the Dessert Round, tiny tomatoes and a giant egg make for one interesting and difficult final challenge.
All eyes are on one very exuberant competitor in the Appetizer Round, as the judges are hoping that everyone's fresh pasta and half-sour pickle dishes are not half bad. And at the Chopping Block, one chef talks about overcoming some difficult personal obstacles in order to continue cooking as a career. Then in the Entrée Round, a simple cut of meat causes more trouble than expected. Finally, in a dramatic Dessert Round, one of the finalists suffers an injury as he attempts to accomplish a Chopped first.
The chefs have to muscle through to come up with terrific mussels appetizers in just 20 minutes. Then in the Entrée Round, a humble breakfast food must be combined with a high-brow delicacy. And with a favorite childhood treat in the final mystery basket, the judges are expecting whimsical desserts, but will the chefs deliver?
Jump back! The chefs leap into the Appetizer Round to find frog legs in the first basket. Then, stumped by a fizzy Caribbean staple in the Entrée basket, the chefs struggle to make their dishes pop. In the end, with clementines and scotch in the dessert basket, the finalists have to douse flames to make it through a difficult final challenge.
When panic sets in at the end of the Appetizer Round, the judges cheer on a competitor who appears to be giving up on making a completed cookies and clam dish. Then in the rush to get a tantalizing venison entree finished, one chef makes a dangerous mistake. And even though they find peanuts in the dessert basket, the finalists know that they are competing for so much more. The two remaining chefs take the intensity level in the kitchen up a notch as they face off for $10,000.
Watch out, there is a big surprise in the appetizer basket! The chefs are shaking in their boots when they discover rattlesnake meat must be included in their first course. After finding another very unexpected ingredient in the Entrée Basket, and making a major mistake, one of the competitors makes an emotional plea at the Chopping Block. And when two finalists face off for the $10,000 prize, they attempt to make red-hot desserts out of red jalapeños.
Perch in the appetizer round; one chef undercooks meatballs in the entree round.
A super bitter ingredient in the appetizer basket leaves the chefs in a quandary and the judges with a sour first impression. In the Entrée Round, filleting and cooking turbot correctly becomes key to the chefs' success. And when the two finalists come up with the same idea for their English muffin desserts, it's anybody's guess whose will taste better.
Out of the gate one chef decides to take a familiar route with beef but is challenged by an unfamiliar mystery ingredient. Will it work? Then in the Entrée Round the chefs must break a fundamental rule by combining fish and cheese. And following the first elimination, the chopped chef has angry words for the judges. Then when the two finalists go with a similar approach to dessert, the judges ponder which pumpernickel and curry creation will prevail.
Passion and expertise rule the kitchen on Chopped. Hosted by Ted Allen.
The teams roll dice to determine ingredients for a challenge. The winners go to Las Vegas, while the losing team is made to clean and prep both kitchens for service and take part in delivery day. Dinner service is mostly strong, but one team is shut down by Chef Ramsay.
In the Appetizer Round flower power rules as the contestants find ways to incorporate zucchini blossoms into their first dishes, and more than one of the chefs must explain major failures with the mystery ingredients. Then, watching from the sidelines in the Entrée Round, the judges are upset by how one chef disrespects the kitchen and an unusual ingredient, burdock root. And in the Dessert Round, the judges are intrigued to see fresh chickpeas in the mystery basket, while the chefs are inspired by family.
When the chefs make some unusual choices in composing soft-shell crab appetizers, the judges give them a chance to defend their dishes or graciously accept criticism. And, digging into the entree plates, the judges are perplexed that two chefs had completely opposite problems with a challenging piece of meat. Then peppermint stick in the dessert basket has the chefs stuck.
In the Appetizer Round, when two of the chefs attempt to cook a fish that is traditionally used for sushi, the results are questionable. Then, after doing their best with an unfamiliar condiment in the Entree Basket, the contestants get an angry reception at the Chopping Block for not following the judges' advice. And the bubbly is flowing in the Dessert Round when the chefs must incorporate prosecco into their final dishes. But the celebratory mood is broken by a heart-stopping, emotional ending to the round.
A slippery shocker in the appetizer basket starts things off on a terrifying note. Then in the Entrée Round, the judges are stunned by the oh-my-gosh mistake one chef makes with an umeboshi-arugula salad. Good gracious, parsnips and soda crackers for dessert? The finalists have to act quickly to make it work.
The stoves are underutilized in the Appetizer Round as the chefs show their raw enthusiasm for oysters.
Tis the season to shake things up! The chefs learn that as an added challenge, their dishes must have a holiday theme.
The chefs learn to recover from setbacks in the appetizer round; one contestant suffers a cut; a chef breaks a plate in the entree round while another breaks tradition.
In this must-watch, unprecedented event four previous runners-up return to see who can save face and finally become the Chopped Champion. But in the Appetizer Round one chef makes a mistake with potatoes that is surprising for someone who has competed before, while another chef gets reprimanded for some questionable behavior. Then in the Entrée Round, problems with butchering bass lead one contestant to a creative cooking method. Will it work? And the two finalists are thrilled to make a triumphant return to the Dessert Round, where the mystery ingredients promote colorful presentations. No Chopped winner has ever been so happy to come out victorious!
In the Appetizer Round, kumquats and croissants collide, as well as two super enthusiastic chefs racing for the fridge. Then in the Entrée Round, green beans and ground pork prove a surprisingly difficult challenge. And in the Dessert Round, when one chef makes a grits dish reminiscent of childhood, it's up to the judges whether the jaunt down Memory Lane will lead to the Winner's Circle.
The 20-minute clock is the chefs' worst enemy in the Appetizer Round, as they race to get chicken wings cooked in time. Then in the Entrée Round it looks like the chefs have caught a break with catfish in the basket, until hard-to-find pantry items and inadvisable spice combinations make things interesting. Then for the Dessert Round, cherries would be no problem. But try cherry tomatoes! The finalists laugh it off and courageously take on the toughest challenge of the competition.
Things get prickly when the competitors open up the appetizer baskets to discover a spiny surprise. Then in the Entree Round, the judges sympathize when one chef faces a serious snapper snafu after everything literally falls apart.
The judges are impressed when one of the contestants falters in the Appetizer Round but, nonetheless, sticks to a bold plan for a Merquez sausage dish. Then with liquor in the entree basket, the flames fly high.
In this must-watch third installment in a special four-part series, the reigning Chopped Champion and three other previous winners return to compete. In the Appetizer Round, the judges are baffled, but curious, when one of the chefs chooses a very unusual method of cooking squab. And in the Entrée Round, one contestant struggles to stay calm after discovering that three of the four items in the mystery basket are unfamiliar. Then in the Dessert Round, the chefs are dumbfounded by what they must combine with grapefruit. But the judges can't wait to taste the intriguing results!
Four past winners return to battle for superiority in the kitchen.
You won't believe what happens in the final competition in the all-stars series, when four Chopped Champions face off for a chance to reclaim the title and bank another $10,000. But when the chefs open up the Appetizer Basket and find bananas, endives and a whopper of a surprise, it becomes clear that to win it, these champs will have to bring it! Then in the Entrée Round, a melon mishap has the judges wondering how forgiving they should be. And in the Dessert Round, the finalists know if they are as slow as the molasses in the mystery basket they don't stand a chance!
The chefs get creative using buckwheat flour to make crepes, crusts and fritters. Then in the Entrée Round, the judges are troubled when one chef successfully incorporates an exotic fruit from the basket but takes another mandatory item and simply places it on the plate. And the two final chefs tackle black olives in dessert with no fear, but the judges are disappointed when one of the competitors fails to learn from an earlier mistake.
A challenging cut of meat in the mystery basket ups the level of difficulty in the Appetizer Round. For the entree course the chefs must devise big plans for some miniature produce and a whole flounder.
The judges have high hopes for this group of up-and-coming chefs, but there is some sloppy work in the Appetizer Round when the contestants must work with whole calamari. Then in the Entrée Round, the three remaining chefs have various degrees of success with bison meat. And in the last round, the two finalists make ambitious plans to create difficult ancho chili desserts within the 30-minute time limit.
In the Appetizer Round the chefs are challenged by edamame, shrimp, and problems with time management. Then when the three remaining chefs put their signature styles into flank steak entrees, the judges have a difficult choice to make.
For the appetizer course, the judges get an earful of philosophy and a mouthful of piquillo peppers. Then in the Entree Round two of the three remaining chefs make an amateur mistake with snap peas.
Pride is on the plate as the chefs seek to represent their cultural heritage through distinctive duck appetizers. Then in the Entree Round, when one chef invents a very creative use for Serrano ham, will it be outstanding enough to get the judges to forgive a serious mistake?
An unusually salty vegetable presents the chefs with a quandary in the Appetizer Round. Then a red-hot battle ensues in entree round, where Thai chilies threaten to overpower the dishes.
Don't miss this ultimate face-off! In this first installment in a special four-part series, previous Chopped Champions return to compete again. When a Southern seafood specialty appears in the Appetizer Basket, two of the returning chefs have the added pressure of skillfully representing their roots. Then in the Entrée course, leafy greens meet Japanese noodles, but not every chef's dish meets the mark in terms of portion size. And in the Dessert Round the finalists have to work with one of the world's most expensive spices, but will their efforts be priceless or careless?
In this Chopped competition, the baskets are all packed with ingredients you might find on a sophisticated brunch menu. Near the end of a champagne and caviar appetizer round, one chef makes a generous, but potentially costly, choice. How will the chefs pair a seafood extravagance with pancake mix in the entree round? Then turning classic brunch items into dessert is the final, demanding challenge for the last two chefs.
Every basket in this competition features circus-themed ingredients. In the first round the chefs have to make cotton candy and corn dogs doggone delicious. Then in the entree round, one competitor decides to put his nachos — cheese and all — into the food processor: Will the judges like the result? And when snow cones and popcorn pop up in the dessert round, what kind of circusy sweetness will end up on the finalists' plates?
The chefs are pleased to see a delicious selection of Italian ingredients for the appetizer round, including pasta dough, but time management issues lead to some big problems with the plates. The tasty trend continues in the entree round, with veal chops and bottarga in the basket, and one chef makes a repeat mistake. Then desserts made with figs are the final two dishes the judges will taste.
The chefs get a first basket with two chicken surprises: chicken livers and chicken tenders. The trend continue into the second round, where the chefs must make a delicious entree with chicken legs and chicken-flavored crackers? Then in the dessert round, an often-disparaged dessert must be elevated.
These four extraordinary chefs all serve their communities with their culinary talents. In the first round they must combine chicken soup and barbecue sauce. The second round has the chefs creating scallop dishes with two unusual produce items. And the finalists have to get their buns in gear in the last round, when they are given hamburger buns to cook with.
The chefs receive calves' livers and ranch dressing in the first round, and the judges watch as four appetizers come together in 20 minutes. Then in the entree round, a small bird and a citrusy spice make for an interesting combination. And will hot sauce be a hit in the finalists' desserts?
All leftovers in the baskets today, and some of the chefs are not happy to hear the news. In the first round the competitors must work with what is left in a casserole dish and at the bottom of a takeout bag. The second round has the chefs wondering what to do with something soggy and something sweet. In the final round — featuring a leftover party beverage — one chef beats the other to the ice cream machine, leaving his competitor scrambling for a new plan.
This Thanksgiving, football doesn't have anything on Chopped! Four chefs fight ferociously to see who can make the best holiday meal from the bountiful mystery baskets. In the first round, the chefs must make green bean casserole into something more inviting. Then the competitors find a big bird and a frozen orange treat in the second basket. And with both of the last two chefs determined to show all that they can do with desserts, ambition is amped up in the final round.
The competitors leap into action and come out strong with four impressive appetizers, made with seitan and mezcal. In the second round, pre-made sauce and a sizable fish are in the basket. When the two finalists proceed to dessert, they must make a pastry and a pork product play nicely on their plates.
Some of the ingredients in the first basket are difficult to identify and even more difficult to incorporate into proper appetizers. In the second round, the chefs open the basket to find a gargantuan seafood surprise. And when the final two chefs move on to the dessert round, they must waste no time inventing dishes using jicama, but a hiccup with the ice cream machine leaves one competitor unsure of how to carry on.
In a Chopped first, two pairs of brothers compete to see which chef family prevails. In the first round, the competitors must come up with oodles of ideas for falooda noodles. In the entree down, the judges watch eagerly to see how the three plates of steak and cinnamon rolls will turn out. With family pride and bragging rights looming large, the last two chefs must make desserts from a Greek pudding and a Japanese candy.
To avoid the judges' cleaver fever, the competitors have to work with bacon popcorn in the first round. In the entree round, an injury causes one chef to lose valuable time on his lamb dish. A mashed treat meets floral syrup in the dessert basket.
Halloween means very frightening suprises in the baskets for the chefs. In the first round, they encounter a very troublesome, bloody protein and a can of chips that's more than meets the eye. The three chefs who move on to the second round are in for something gooey and gory — and something that is just offal. The final two chefs boldly move on to a devilishly difficult dessert round.
The chefs are given pots of bubbling oil, so that they can create crispy, delicious additions to their dishes. Catfish catches the chefs by surprise in the first round. In the entree basket, the competitors find a cheese and a cherry preserve. Will the mandate to make a fried dessert unnerve the two finalists?
Another intense competition in the Chopped Kitchen starts when the chefs get gyro meat and hearts of palm in the first basket! Then in the second round, the remaining three chefs must pair steak and donuts. When the finalists find a classic American finger-food and a sticky surprise in the last basket, what will they put together?
An odd mix of ingredients in the first basket, including mache and pickled sausage, has the four chefs working hard to complete unique appetizer plates: And one chef is up against a personal challenge, defending his dish while trying to control a life-long speech impediment. Then in the entree round, the chefs must make squid dishes that impress the judges. And will a hard to pronounce ingredient in the final basket be hard to incorporate into desserts?
In the first round, the competitors must very quickly compose dishes from escargot and biscuit dough. Then in the entree basket, the chefs find an unfamiliar produce and an unappealing pate. And will the judges be much obliged to eat two mochi and mango desserts?
The chefs are surprised to discover a decadent, sweet creation along with every basket. In the first round a towering cake threatens to topple the chefs' chances at producing perfect plates. Then in the second round, a very colorful dessert ingredient makes for a very stressful challenge. And the two lucky competitors who make it to the last round are happy to see a fabulously chocolatey treat — a sweet surprise that may finally work in their favor.
Four amazing teenaged chefs invade the Chopped Kitchen for Chopped's second teen competition. The judges are in awe of what the teen chefs do with tuna and cereal in the first round. In the entree round, will the young cooks be taken aback when they open the basket to find something that requires some skilled butchery? The last two teens standing must make dessert with a snack food and an Asian condiment.
A wild first basket, including whelk snails and lemon bars, has the chefs battling the clock to create delicious dishes. And in the entree round, the chefs all bring their personal styles to their plates in a notable way in their lamb shawarma dishes. Then cucumber salad is a cumbersome ingredient for the finalists' desserts.
Four amateur chefs who have been yearning to compete in the Chopped kitchen get their chance! Yet, will they be sorry when they open up the first basket and find a daunting sea creature? Then in the entree round, an unfamiliar tuber challenges the competitors as the energy level peaks. The two amateurs remaining in the final round must create a dessert using crackers and red wine.
The chefs open the first basket to find ingredients inspired by Australia, including one that has everybody's jaw dropping. Then in the entree round, one competitor makes very ambitious plans; will everything come together for him as time runs out? And the finalists better not lollygag with lollies and lemon verbena in the dessert basket.
The chefs show off in the appetizer round by creating four unique interpretations of mussels with saffron. In the entree round, the baskets contain a particularly daunting protein: Will the competitors have the knowledge or experience to treat it correctly and make it work with blackberries? And pasta sheets make for a good blank canvas for dessert.
The usual rounds of appetizer, entree and dessert are replaced with breakfast, lunch and dinner, and the judges are hoping for pure decadence! In the first round, black forest bacon and prune juice are two of the mystery ingredients that the competitors must manage to transform. Then in the lunch round, some colorful surprises are in the basket. Finally, when the chefs find some dream ingredients in the dinner basket, will they successfully rise to the occasion and make a final plate that the judges will adore?
Four chefs with incredible weight-loss stories charge into the Chopped kitchen to compete. In the first mystery basket they find a fatty protein that challenges them to stick to their healthier-food philosophies. In the entree round, there's a fish to breakdown and a snackfood to transform. And when the final two physically fit competitors dash into the dessert round, the judges watch eagerly to see if their angel food cake creations will be heavenly.
Hup, two, three ... four chefs who have served in the Army or Navy bring military precision to the Chopped kitchen! In the appetizer round, a freeze-dried surprise in the basket has the chefs scrambling to add much-needed flavor to their plates. A large loaf and a tough candy make for a challenging second round. The last two military chefs go head-to-head in the dessert round, both badly wanting the win.
Four talented moms, who are not professional chefs, take on the mother of all kitchens, the Chopped kitchen. In the first round, the competitors have a lot of work to do, including breaking down an uncommon protein and figuring out how to make coffee a key part of their appetizers. Then in the entree round, a grain and a green must make it onto the plate. And when the last two moms find themselves facing off in the dessert round, they must make nutty and fruity flavors work together.
In the appetizer round, the chefs discover various creative ways to combine peppers and pork, and the judges wonder why one competitor makes a strange, last-minute decision. Then in the entree round, the chefs must wrestle with a heart-stopping protein. And the challenge in the dessert basket seems to be taming some super sweet ingredients.
Chopped fans logged on to Pinterest, Facebook and Twitter and suggested the ingredients for this Viewers' Choice competition, resulting in possibly the cruelest baskets ever. In the appetizer round the chefs are stunned and stumped to see two brightly colored manmade items and one of nature's most odious foods. Then for the entree basket, the viewers chose a canned product that became infamous in a previous competition. In the end, the last brutal basket proves very difficult for the finalists.
The chefs' first challenge is to see what they can do with a very earthy first basket, including chia seeds and dandelion greens. Then in the entree round, tempeh is the tempting center of every plate. And the two finalists get a local sweetener and a fresh berry from which to make delicious desserts.
With a pre-grilled protein and a dried fruit in the appetizer basket, the chefs attempt to make an amazing first impression in the first round. Jitters in the second round cause one chef to drop something on the floor: Will she be able to pull herself together to put together a decent entree? In the final round, the last two chefs are in a hurry to make curry desserts that the judges will love, but one chef runs into serious trouble in the final seconds.
Four energetic chefs hit the ground running in the appetizer round, but the one chef who runs into the worst trouble with their currywurst dish must be chopped. The big curveball in the entree round — popcorn balls! Berries and oats meet in the final basket. Will the chefs be able to make this culinary pairing work?
The chefs hope the basket ingredients speak to them and inspire them to create some delicious appetizers from smoked beef tongue and garbanzo beans. Then the competitors have a heck of a time making halibut work with aquavit in their entree dishes. And the judges are eager to see what the last two chefs can do with banana chips and almond butter in the dessert round.
In this special episode, all the baskets are full of leftover foods, and the four competitors demonstrate some tricks and recipes you might want to try at home. In the first round, one chef makes a very daring soup using pieces of a sub sandwich, and the judges do not know whether to be impressed or frightened. Then in the entree round, two competitors think of a similar idea, and the other chef tries to make the argument that creativity with the leftover rib-eye steak is higher in his alternative concept. And the two finalists endeavor to create fresh, fun desserts from flat soda, mushy bananas and a melting sundae.
Back for the victory! Four Chopped runners-up courageously return to the competition, intent on redeeming their previous defeats. Will a pre-cooked protein and a slimy sea creature in the first basket throw anybody off their game? The chefs who make it to the entree round cannot duck a very difficult basket, featuring poultry tongue and pineapple.
The chefs must combine cocoa mix with Japanese peppers in challenging fish-course round. Then in the entree round — a big, big, oops! — one chef accidentally drops pork belly onto the floor! But it's what happens when the chef picks the meat up off the floor that shocks the judges most. Then can an ice-cream-truck treat go well with wheat grass? The two finalists attempt to make great, green desserts.
In the appetizer round, three out of the four chefs make a similar choice with a tricky basket ingredient: Will the fourth chef's different approach work in his favor? Then for the entrees, the competitors attempt to make delicious Cornish hen dishes, knowing that a nicely cooked bird in the pan could be worth a trip to the final round. And in the dessert round, neither the judges nor the chefs have any idea what to expect on the plates after a wild fiasco with the ice cream machine.
Class is once again in session in the Chopped Kitchen, with ladies from America's school cafeterias competing and sharing their stories. In the first round, ground turkey and frozen yogurt test the chefs' skills. Then the ladies must sweat out a 30-minute entree round with sweet potatoes and hoisin sauce as ingredients. The final two competitors advance to dessert round to find a basket of healthy items. And when one chef's plans literally fall apart, she must decide whether to rethink her idea or try, try again.
Teenagers are taking over the Chopped Kitchen! Four talented young cooks bravely attempt a challenge that often throws off trained professionals. Watching the first round, featuring fish filets and a sugary frozen treat, the judges are amazed by the level of maturity, poise and skill: And it's a very difficult choice deciding which rising culinary star will not get a chance to move on. There are some fun items in the second round baskets: cotton candy and French-fried onions. Then the two terrific teens who make it to the dessert round, and find movie-theater popcorn in the basket, put on a great show.
The chefs learn that they have come to the Chopped Kitchen for a special competition where they will be cooking with unusual cuts of meat, embracing the philosophy that almost every part of an animal can be considered food. The big surprise for the competitors in the first basket, a whole pig's head! The chefs who make it to the second round open the basket to find out how the nose-to-tail theme will play out, and the task looks three-times more difficult than imagined. When the last basket is opened, the competitors' faces say it all: it's going to be a very tough round.
The competition starts off strongly with four chefs, cooking with gusto, as they attempt to make delicious jumbo shrimp appetizers. Then, in the entree round, with less than a minute remaining, one of the chefs has yet to get one of the mystery ingredients on the plates! The judges watch on the edge of their seats to see if the competitor will remember before time runs out. When the two finalists find frozen pancakes in the final basket, whose dessert will stack up to a $10,000 victory?
The chefs start off moving very fast in the appetizer round, trying to make stellar dishes from lump crabmeat and ice cream cones. But in the rush, one competitor forgets something important in the oven. Then thirsty for victory, the chefs find a sports drink in the basket in the entree round. And with carob syrup and spaghetti squash, what unusual dessert recipes will the final two competitors create on the fly?
With brook trout in the first basket, the chefs try to reel the judges in with some amazing appetizers. Then candy and kale in the entree round keep the chefs' creativity on overdrive. And as the finalists attempt to make sesame seed buns into tasty desserts, they make some intriguing choices.
Four culinary heroes, who use their talents to do good in their communities, arrive at the Chopped Kitchen to compete. In an impressive first round, the chefs pull from their varied skill sets to create four beautiful plates of food. Then in the entree round, something gamey and something fizzy make for an interesting mix of mystery ingredients. And when the final two chefs advance to the last round, they make desserts layered with sugary surprises. Which chef's final dish will complete the winning meal?
A pink candy surprise in the appetizer basket prompts the chefs to make some very creative choices. Then in the entree round, the chefs have to hop to it with a chocolate bunny and an imposing cut of meat as ingredients. A sweet baked good seems like a good start for some delicious desserts, but will the chefs' final dishes be inventive enough to impress the judges?
The chefs need to have guts when they discover poultry intestines and red miso in the first basket. The ingredients are less daunting for the entree round, but some big technical flaws are disappointing to the judges. And two talented competitors advance to the dessert round with something to prove with candied nuts and kombucha as mystery ingredients.
It's a special all-American Chopped! Fierce competition is a matter of national and personal pride, as four chefs face off to see who will be the champ. From apple pie in the appetizer basket to bourbon for dessert, the patriotic theme makes for some yummy, original dishes. And 10,000 American dollars will go to the one chef who bests the others.
When the chefs confront the first basket, their degrees of expertise with tuna belly come into play. Lamb top round is round two's mystery protein, and it's a mystery whose dish the judge like least, until the cloche is lifted. With cayenne pepper and canned pumpkin desserts in the works, one chef has some serious difficulties and races to get everything onto the plate.
The chefs find carrot cake in the first basket, along with an unusual seafood product: Will they be able to pull together cohesive appetizers? In the entree round, the competitors take three different approaches with a familiar protein, but the judges are disappointed by the chefs' scant usage of a prized ingredient. Pop goes the dessert round, with caramel corn in the basket.
With pluck aplenty, four chefs charge into the competition. But will spaghetti in a can spell trouble for them in the first round? In the entree course, everybody raids the pantry for potatoes that they think will complement the tile fish from the basket. A very tough final basket, which includes cocktail franks, has the two final chefs puzzled. Can they come up with creative, delicious desserts?
It's a chocolate lover's dream competition: Chocolate in every course! Will the chefs take well to this sweet challenge?
When the first basket contains licorice, licking the competition on creativity becomes the chefs' main challenge in the appetizer round. The competitors get a jolt of energy in the form of espresso powder, which they must match with flank steak for their entree dish. When it becomes clear that neither finalist's polenta and sherry dessert is a sure thing, who will become the Chopped Champion?
Ostrich tenderloin appetizers are on the menu for the judges after a dramatic first round of cooking. And then, for creativity's sake, the chefs must work hard to make terrific entrees with sable fish and sake. When one of the final competitors uses a rolling pin to compress hot dog buns, the judges wonder what kind of dessert they will get.
Three of the chefs go in a very similar direction with the first course, and yet the judges find creativity in the variety of flavors in their seafood sausage appetizers. In the entree round, the chefs must integrate tiny pasta and a powerful liqueur into their dishes. In the dessert round, when one competitor's plans fall apart, will there be enough time to redirect?
The judges are pleased to see duck confit in the first basket. But when it comes time to taste, they're disappointed that they must consider a competitor's very minimal use of one of the other ingredients. Then in the entree round, a jar of peanut butter and a can of shrimp are two of the puzzling items that the chefs discover in the baskets. As the competition wraps up, will wonton wrappers and grape jelly beans stump the finalists?
Four chefs from the Big Easy take on the big challenge of excelling in the Chopped Kitchen. In the first basket, half of the ingredients are very familiar, while the other mystery items just might throw the competitors off their game. In the entree round, the chefs make some very original choices with chai tea powder, and a judge makes a very surprising discovery on one of the plates. When both finalists take similar approaches to the dessert course, whose dish will the judges prefer?
The chefs get an unusual wake-up call in the appetizer basket: gummy fried eggs. Will they be able to successfully transform this novelty candy into something that tastes good with corned beef? Then a sweet-and-sour surprise in the entree round sends the chefs running to the pantry to find suitable complementary ingredients. The two chefs who make it to a fiercely competitive dessert round must make do with knodel and almond flour.
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.
As the clock ticks down on the first round, one chef gets into a pickle with the pickle juice. Then in the entrée round the chefs must figure out something savvy to do with Savoy cabbage and a curious web of fat. And a very competitive final round - featuring edible flowers - results in a daring dash for the ice cream machine.
Holiday time is here! The chefs open up the first basket to find spiral ham and beautiful Italian cookies. Family memories influence decisions in their first dishes. Santa Claus melons come to town for the entree round, and one of the competitors makes a big holiday mess in the kitchen. Then in the dessert round, the two remaining chefs must turn eggnog and Hanukkah gelt into the perfect final gift for the judges.
With canned spiced ham in the first basket the chefs must stay determined if they want to elevate their dishes. Lake perch is the catch of the entree round. What will the judges think of one chef's unorthodox decision with the avocados? A French bakery staple makes for a buttery surprise in the final basket.
Gobble, gobble, it's Turkey Day in the Chopped Kitchen! When the chefs are given gizzards in the first basket, will they feel thankful? The competitors step up their games when everyone's favorite — pumpkin pie — shows up in the entree basket. In the end the challenge is to compose some chocolatey desserts as part of the final Thanksgiving offering.
In the first round four competitors try to make octopus and huckleberry into dishes that will make them stand out as Chopped Champ material. Then in a high-energy second round, champagne corks and hammers go flying. After two finalists create desserts with a Peruvian drink and a Mexican cheese, one walks away with all the dinero while the other gets nada.
It's a leftovers extravaganza! In this special competition, every basket contains some "leftover" ingredients. For an appetizer, the chefs race to make something fun and tasty out of slices of leftover pizza. A takeout container holds a surprise in the entrée basket. The final two chefs shock the judges with their cold refried beans dessert creations.
Four chef/entrepreneurs have something to prove in the Chopped kitchen. In the first round, will their hearts sink when they see hearts of palm and rabbit escabeche in the basket? And a curious ingredient substitution leaves the judges perplexed. Then three chefs fight to make goat chops a great main dish ... or risk being chopped. And it's crunch time for two finalists, when they must make dessert using blue corn tortilla chips.
In the first round, the chefs do their best to delicately cook a familiar fish, as they struggle to decide what to do with a tiny, Indian gourd. A smelly fish product in the second basket leaves the competitors taking risks with lutefisk that they hope will pay off. Then the two remaining chefs hustle to put together their final dishes, but can they create genuine desserts out of Chinese sausage and baby eggplants?
Snails are the first order of business in the Chopped kitchen. Can the competitors make escargot go with red jalapenos? A mishap with a paper towel leads to a dangerous situation at one chef's station. With Chinese eggplant and ground lamb in the entree basket, three chefs all choose a similar direction for their dishes. Then two very driven finalists compete to make great desserts from garnet yams and roasted noodles.
The chefs struggle to make composed, elegant dishes with green goddess salad dressing in the first round. The second round brings about a reversal of fortune, when the competitors impress the judges with what they can do with fortune cookies and brazino. Two finalists go full steam ahead into the last round; but when the chefs realize they are making the exact same dessert, using sourdough bread, will either competitor change course?
Four firefighters battle to become the Chopped Champ! The kitchen is abuzz with camaraderie and competition, as the brothers jump into the first round. They must find a way to take hot dogs and smoked mozzarella and create an elegant appetizer. Then in the entrée round, the firefighters/chefs try to make the perfect main dish of bison steaks and fire-roasted tomatoes. And when it is time to cook desserts, will the instructions on the crescent roll dough package give the competitors the edge they need to bake something delicious for the judges?
Does yuzu juice go with sturgeon? That's part of the first-round riddle that the competitors face. One chef's recollection of what he did with a mystery ingredient comes into question when facing the judges. In the second round, something orange and something green color the chefs' choices. And the two finalists find a spicy surprise in the dessert basket.
With a fruit and a root in the first basket, two of the chefs go with a similar approach for their appetizers. Will one dish turn out better than the other? Then in the entree round, a cut of meat with a peculiar name gives the judges something to talk about, while the chefs rush to get the main dishes made. And Camembert is the fromage of choice in the dessert basket. Whose cheesy, sweet creation will be most pleasing to the panel of experts?
A very lively group of competitors go after the $10,000 prize with gusto. In the appetizer round, distaste for a processed food in the basket inspires some creativity and some defiance. In the entree round, chefs try to find success combining the Indian snack food known as far far and the bird known as squab. While one chef appears to have a clearer plan than the other in the final round, whose corn flakes dessert will taste better?
When the chefs, including two previous co-workers, find a classic but still-frozen ingredient in the appetizer basket, they must both heat it up and up the creativity level to impress the judges. Then, in the entrée round, a strange meat and a strong drink make for interesting basket fellows. In the dessert round, vinegar is in the mix. Will things go sour for the finalists?
It's a grilling spectacular! Four pros set out to show how good cooking over extreme heat in a short period of time can be.
Competitors hailing from different countries bring their international know-how to the Chopped kitchen. With $10,000 on the line, the chefs are surprised to find fish in both of the first two baskets. Who will catch a break and make it all the way to the final round to make the best desserts possible with cheese wedges and clove candies?
Back to take it! Four previous Chopped runners-up compete to see which one can finally walk away the winner. The competition gets off to a sweet start, with sweetbreads. But in the entrée round, root beer schnapps in the basket proves very problematic for one chef. And the judges are on the edge of their seats for a very tense dessert match-up.
One, two, three, four mystery ingredients in the appetizer basket! One competitor loses count in the first round and misses getting marmalade on the plates. When there is no confession highlighting the mistake, can the judges' investigative tasting skills reveal it? Then, the chefs hop into action with rabbit in the entrée round. What a surprise when the big scoop in dessert is vanilla ice cream! Hold on for a chilling finale where one competitor heads for a meltdown.
Let's hear it for fan participation! Chopped viewers finally get their chance to weigh in on a weighty question: What should go into the mystery baskets? In the first round of this special competition, the chefs must figure out how to make the fans proud by cooking a dish made with a favorite regional meat product. Then for the entrée round, the viewers have chosen a jarred ingredient that few professional chefs are likely to like. Will one chef's ambitious plans backfire as the clock runs out? Then, while trying to figure out how to combine black licorice root with a salty snack food, one of the final two chefs uses a clever time-saving technique in the dessert round.
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