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Ingredients:
Appetizer: scallions, water chestnuts, wonton wrappers, hot dog éclairs
Entrée: pheasant, green tomatoes, tepache liqueur, trash can nachos
Dessert: moon grapes, apricot paste, bagel chips, pickle cupcakes
Judges:
Geoffrey Zakarian
Maneet Chauhan
Chris Santos
Ingredients:
Appetizer: escarole. egg drop soup, dumpling mix, confit black chicken
Entrée: poussin, shakshuka, pea tendrils, whipped cream vodka
Dessert: chicken fried rice, cream-filled chocolate eggs, dried apricots, chili oil
Judges:
Chris Santos
Amanda Freitag
Stephanie Izard
Ingredients:
Appetizer: Thuringian bratwurst, beer cheese dip, beer potato chips, baby leeks
Entrée: smoked bratwurst, rutabaga, beer flight, zwiebelkuchen
Dessert: cake brats, Bavarian cream, beer caramel, gooseberries
Judges:
Chris Santos
Alex Guarnaschelli
Hans Röckenwagner
Ingredients:
Appetizer: ambrosia salad, dandelion greens, charcuterie cone, beef short loin
Entrée: Moroccan mint tea, fresh chickpeas, pâté en croûte, lamb shoulder
Dessert: Asian pears, steamed buns, 'nduja, pork leg
Judges:
Alex Guarnaschelli
Marc Murphy
Kari Underly
Ingredients:
Appetizer: gefilte fish, margarita cotton candy, rainbow beets, jumbo pretzels
Entrée: lomo Ibérico de Bellota, black rice congee, circus peanuts, moringa drumsticks
Dessert: cheese tea, chocolate-covered corn, Bing cherries, fried peanut butter & jelly balls
Judges:
Scott Conant
Amanda Freitag
Marcus Samuelsson
Ingredients:
Appetizer: mac & cheese, escarole, New York-style dough, pig's head
Entrée: oxtail, cola slushie, banana blossoms in brine, Detroit-style dough
Dessert: dulce de leche, preserved green olives, mini chocolate bars. Neopolitan-style dough
Judges:
Chris Santos
Alex Guarnaschelli
Geoffrey Zakarian
Contestants:
Ingredients:
Appetizer: frozen taquitos, dozen eggs, frozen corn, home grown basil
Entrée: beef tripe stew, chicken legs, broccoli, instant mashed potatoes
Dessert: blueberry muffin mix, cream cheese, carrots, white wine ice cubes
Judges:
Scott Conant
Alex Guarnaschelli
Tiffani Faison
Four chefs face a three-round culinary battle where pasta is found on every plate. They start off the carb-tastic competition by making pasta appetizers that include pea tendrils and a fatty, delicious fish. A common vegetable causes some surprising problems in the entree round. Finally, a huge, sweet surprise in the final basket gets the judges excited for dessert.
The bar for balancing flavors is set high as four chefs find sea snails and candy in the first basket. A mishap in the entree round dramatically affects one chef's scallop dish. The two remaining competitors must then work with a dessert basket that includes something porky and something sticky.
Four enthusiastic chefs are up to the challenge as they attempt to outsmart the baskets in a race against the clock. Minced meat and something sweet are part of the appetizer round puzzle. Will sumac plus a super salty curve ball in the second basket leave the chefs wondering what to make? And eggs, fruit and sugar in the dessert basket should be relatively easy to work with, but nothing is as simple as it seems on Chopped.
Tenderizing beef tendon and bringing joy to bok choy are two of the challenges in round one. A veggie that barely fits in the basket and a prized protein are part of the culinary puzzle in the entree round, and a famed French dessert meets a bubbly jarred surprise in the dessert basket.
Chefs dive into the first basket to discover tuna belly; a cocktail named after poultry and a boxed product greet chefs in the second round; chefs choose to add chocolate to their desserts.
The chefs set out to wow the judges with brunch meals that wake their palates. A classic brunch combination-turned ice cream flavor makes for a challenging first basket. A unique take on eggs keeps the brunch theme front-and-center in the entree round. The two chefs remaining in the dessert round then get to find out what goes into boozy cereal.
