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The tables are turned as Alex Guarnaschelli takes on Stakeout's toughest carts in her own backyard. She attempts to make a breakfast sandwich without a crucial ingredient -- eggs! Then it's time to get fancy as she tries to make a decadent dessert with only five ingredients.
It's Alex Guarnaschelli's turn to take on Stakeout's toughest carts, and first up is Chinese takeout using the toughest and most-limiting cart from the episode. Alex pulls out all the stops to score with a date night dish using only five ingredients.
Alex Guarnaschelli faces the ultimate challenge as she makes an ultimate burger with frozen dinners from the Stakeout round's toughest cart. Then she imagines the fair as she attempts to create a carnival treat using only five ingredients.
Alex Guarnaschelli cooks for a Stakeout-style backyard cookout using the most-challenging carts from the episode. It's a frustrating fiesta when Alex tries to create a taco party without tortillas, and the clock ticks down as she fights to make a midnight snack with less than five ingredients.
Alex Guarnaschelli takes on Stakeout's toughest carts and fishes for answers to how to create a surf-and-turf dish without the surf. Then it's anything but breezy as she tries to make a summer dessert with only five ingredients.
It's pizza night as Alex Guarnaschelli takes on the most-challenging Stakeout cart and creates a pizza without dough, sauce or cheese. She also realizes how tough it is to create a stuffed dish with only five ingredients.
Alex Guarnaschelli creates sweet breakfast sushi using an infamous salty canned ham ingredient. Then she brings the heat when she makes a spicy chicken dish with only five ingredients.
Alex Guarnaschelli creates her own backyard take on nachos made without chips or cheese. When the contestants take on sweet-and-salty carts with less than five ingredients each, Alex accepts the challenge to orchestrate a showstopping dish of her own.
Alex Guarnaschelli gets sandwiched between pork and baby food with a tough cart in the first challenge. Then she must find a way to make an indulgent dessert using low-calorie ice cream and margarine.
Alex Guarnaschelli creates her own version of the competitors' tailgate in her backyard, and it's a sweet finish when she gets an unusual set of five ingredients to create a fruit dessert.
Alex Guarnaschelli tackles one of Supermarket Stakeout's toughest carts ever, building a bodega-style, to-go breakfast using little more than frozen turkey and cheese puffs. She also creates the ultimate guilty pleasure using only five ingredients.
Alex Guarnaschelli has to use her noodle to figure out how to make a delicious noodle dish using frozen food. She also faces complications when it comes to creating a layered dessert with only five ingredients.
Alex Guarnaschelli takes on one of her toughest tasks yet when she must create a dish from the sea without seafood. In the final stakeout, she has the delicate task of skewering salmon.
Alex Guarnaschelli welcomes four chefs to Lazy Acres Market in Hermosa Beach, Calif., where they have to stake out unsuspecting shoppers and convince them to part with their carts. It's all eggs on deck as the chefs are challenged to make a breakfast sandwich before cooking up a Southern favorite. Then it's a sweet finish as the remaining two chefs hunt for ingredients to make a decadent dessert for judges Duff Goldman and Christian Petroni.
Alex Guarnaschelli welcomes four chefs to stake out shoppers at Gelson's Market in Thousand Oaks, Calif. Judges Eddie Jackson and Bricia Lopez watch as one chef gets breakfast food for Chinese takeout while another fries up some family favorites. The last two chefs standing duke it out for the ultimate date night dish.
Shoppers at Lazy Acres Market in Hermosa Beach, Calif., make some quick cash as four chefs sift through their carts for ingredients to make their ultimate burger. Alex Guarnaschelli says, "Ciao!" to one chef before the final two chefs turn the parking lot into a Supermarket Stakeout carnival and attempt to impress judges Aarti Sequeira and Zac Young.
It's an all-day fiery fiesta at Gelson's Market in Thousand Oaks, Calif., as Alex Guarnaschelli challenges four chefs to convince shoppers to part with their carts. Judges Sharone Hakman and Antonia Lofaso watch as the chefs bring the heat for the perfect taco party and then have to rise and shine for a Sunday brunch. The final two chefs are tasked with creating the perfect midnight snack.
Alex Guarnaschelli welcomes four chefs to Bristol Farms market in Calabasas, Calif., where they go off the deep end searching for shoppers whose carts are full of fantastic ingredients. Judges Katie Lee and Sabin Lomac scope out who will sink or swim while making surf and turf. They decide which chef has the sass to ring up the best diner classic and which of the final two contestants can produce a delectable summer dessert.
Alex Guarnaschelli challenges four chefs to think outside of the pizza box as they stake out shoppers at Bristol Farms market in Calabasas, Calif. They ask shoppers "Where's the beef?" for a backyard cookout, and the final two chefs throw down in an epic "wrap" battle to impress judges Monti Carlo and Simon Majumdar.
Host Alex Guarnaschelli kicks off the competition with four chefs staking out customers at Fry's Marketplace in Phoenix, Ariz. One chef must go after cooking breakfast-to-go, and the parking lot heats up with something spicy. Judges Jeff Mauro and Molly Yeh decide who has the guiltiest pleasure and claims sweet victory.
It's a high-stakes stakeout at Smith's in Las Vegas, Nev., as the chefs gamble with unsuspecting shoppers' carts to create the best nacho platter. Then they time-travel to dish up a retro-goes-modern classic, with the final two chefs gambling for a sweet and salty win.
Four chefs roll the dice on something sandwiched at Smith's in Las Vegas, Nev. The parking lot goes overseas to Italy before going all in on an indulgent dessert, and one chef's shopper hits the jackpot when they get more than they bargained for.
It's a Sin City stakeout as four chefs up the ante at Smith's in Las Vegas, Nev. One chef must turn savory into sweet for their breakfast dish. Then it's a picnic in a parking lot before the chefs are asked to bring the heat to hit the jackpot.
Lady Luck pounds the pavement at Smith's in Las Vegas, Nev., as the chefs stakeout shoppers for a true parking lot tailgate. Love is in the air for a candlelit dinner, stakeout-style, before the final two chefs lead with fruit for dessert.
It's a great day for grocery shoppers at Ralph's in Glendale, Calif., as four chefs pay big for those bags. First there's a parking lot burrito battle, and then it's a stakeout that'll make Grandma proud. It all comes down to the last chefs standing, and one's toast.
Chefs are forced to noodle on the definition of noodles as they meet Alex Guarnaschelli to stakeout Fry's Marketplace in Phoenix, Ariz. One chef struggles with their ballpark bite and nearly strikes out, and it's all about the layers in a final dessert stakeout judged by Bobby Flay and Brooke Williamson.
Alex Guarnaschelli hosts a bash at Bashas' in Gilbert, Ariz., where four competitors are desperately seeking shoppers with seafood for a successful first-round dish. Then they cook up something cheat-worthy before the last chefs standing have to stick it to each other before one declares victory.
Host Alex Guarnaschelli sets up a desert stakeout at Bashas' in Gilbert, Ariz. The competing chefs make it Mediterranean before mashing up classics, parking lot-style. The finale is sweet, saucy and focused on just five ingredients.
Host Alex Guarnaschelli takes over the parking lot at Bristol Farms in Calabasas, CA. It's a real "steakout" as the four competing chefs are on the hunt for meat and potatoes before embarking on a trip around the globe ... er, parking lot. Just when everyone's stomachs are full, the final two chefs have to stuff it!
Host Alex Guarnaschelli meets the four competing chefs in Glendale, Calif., where they hand out cash to shoppers to get ingredients for their best barbecue dish. Then the chefs are seeing triple as they cook up a tasty triple-decker, and in the final round, two chefs find that cinnamon and sugar aren't as sweet as they think.
It's burger night in the parking lot of Bristol Farms in Calabasas, Calif., as host Alex Guarnaschelli challenges four chefs try to craft the perfect burger ... with or without the meat and bun. Then it's time to serve up some Southern charm before the final two chefs make their best midnight snack.
Host Alex Guarnaschelli welcomes the competing chefs to a parking lot party at Bristol Farms in Calabasas, Calif. The chefs stakeout shoppers for a weekend brunch, and then it's crunch time before the final two chefs try not to melt down.
The stakes are sky-high as host Alex Guarnaschelli challenges the chefs to find a cart with enough in it to create a stacked dish. Then, the competitors channel their inner Julia Child to cook up some fine French food, but they may be headed for a meltdown when the final challenge is to make something cheesy.
Alex Guarnaschelli hosts as one chef takes a big risk by creating a meat-lovers platter without any meat. Then, it's an Asian-inspired, compartmentalized challenge when the chefs make their best versions of a bento box, and the final two chefs make their best nutty dishes in a sweet versus savory battle royale.
Host Alex Guarnaschelli challenges four chefs to transport the judges from the hot asphalt to a tropical paradise. Then, the chefs' fate is in their own hands to create a handheld dish without losing grasp of the theme. Finally, the last two standing whip up sweet treats, but a lack of cash may cause one of the chefs to crumble.
It's the stuff parking lot myths are made of when host Alex Guarnaschelli challenges four chefs to go Greek. Then, it's time to see who will bring the sweet and who will see defeat in a fruity dessert challenge. But it all comes down to one final -- and open -- face-off.
Alex Guarnaschelli is throwing a parking lot party, and four feisty chefs must rustle up ingredients from supermarket shoppers to create perfect party snacks. Then, there's nothing better for the after party than a hearty breakfast, and it's a mad dash to the finish as the chefs prepare dueling decadent desserts for a date with destiny … and the $10,000 grand prize.
Things heat up as host Alex Guarnaschelli challenges four chefs to make the spiciest dishes in parking lot history. Then, it's time to bust out the fancy paper plates and napkins for a picnic feast. Finally, the coolest chef on the block will whip up an ice cream truck treat for $10,000.
Host Alex Guarnaschelli knows everybody loves pasta, but one chef dares to ask ... are noodles really necessary? Then, the competitors take on fast food, and it's all about crispy, salty goodness. In the final challenge, hot and cold desserts are on the menu as the chefs work to take home sweet victory.
Chefs square off in a competitive pop-up kitchen outside a grocery store.
The chefs have to create a breakfast buffet and "turf and turf" dishes.
Fresh catch is on the menu, and the four competing chefs are desperate to reel in the right grocery bags. Alex Guarnaschelli challenges the remaining chefs to simmer some soulful bowls. The final two chefs create chocoholic plates.
Four chefs wing it and no one knows what they’ll make. Alex Guarnaschelli challenges the chefs to claim a pizza in the parking lot. The two finalists try to impress the judges with their diner desserts.
The pressure is on as Alex Guarnaschelli challenges the four chefs to prepare perfect paninis in the parking lot. No one has time to go low and slow to concoct savory stews. The final two chefs look for the right ingredients for crusted dishes.
Alex Guarnaschelli welcomes four chefs to the parking lot and challenges them to get spicy with south-of-the-border flavors. Then they savor the good old days with some classic blue-plate specials. And the final challenge is all about sweet treats.
Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one chef’s creation misses the boat. The chefs take a culinary trip to the Midwest with comfort dishes. The final two channel the great outdoors with glamping-style dishes.
Alex Guarnaschelli challenges the chefs to make boardwalk bites. They cook up light and bright California coastal dishes. And the final two chefs make bonfire desserts.
Four chefs pound the parking lot pavement to fry sandwiches. Alex Guarnaschelli demands dishes with contradictions.
The chefs try to snag big carts for big bowls of chili. Alex Guarnaschelli asks the chefs to make breakfast for dinner, and the final two chefs strive for perfection in a single bite that satisfies the judges.
Four chefs start their day making their best coffee shop breakfast. Then, it's time to travel when Alex Guarnaschelli asks them to transport the judges with a globetrotting dish.
Alex Guarnaschelli kicks off the "steakout" in the parking lot as the competing chefs hunt for steaks. One chef lands on the chopping block in the second round, and it's a "berry" good day for the chef who busts out a delightful dish for judges Ali Khan and Antonia Lofaso.
To start, the four chefs must grill a dish to parking lot perfection. Then, Alex Guarnaschelli challenges them to make judges Maneet Chauhan and Scott Conant feel good with a feel-better meal. The final challenge is all about the herbs when the remaining two chefs have to cook an "herbalicious" dish.
Alex Guarnaschelli challenges the chefs to pay homage to the parking lot by making something both portable and delicious. Then, what's new is old again as the chefs attempt to make old-fashioned dishes. The final two chefs get creative to impress judges Kalen Allen and Aarti Sequeira with their dishes made from candy.
The competing chefs whip up tropical treats and load up on carbs.
Things get dicey when Alex Guarnaschelli challenges the chefs to stakeout carts and create something with rice. Then, it's time to hit the pub as the chefs crank out dishes that are delicious with drinks. Finally, the chefs have to forget the parking lot and give judges Tanya Fields and Antonia Lofaso something that's farmers market fresh.
There's a surprise as the chefs make street food and then pile on toppings.
The chefs cover all bases with hearty breakfasts and happy hour dishes.
Alex Guarnaschelli challenges the four chefs to channel their competitiveness into cooking up a winning tailgate. The three who survive create dishes to celebrate. The two final chefs have to impress the judges with a delicious dippable dish.
The chefs stake out carts to create the perfect hangover helper, and only the well-seasoned survive when they dish up dishes from the bayou. One chef is toast when they can't bring the heat, and Alex joins judge Eric Adjepong to choose the winner.
Alex Guarnaschelli takes four chefs on an international trip without leaving the parking lot; they dish up Italian-style countryside cuisine and get a little bazaar with Moroccan food before one chef says bonjour to a year's worth of groceries.
Four chefs find out what happens to a steakhouse when there's no steak; Alex Guarnaschelli sends them off on a picnic that's anything but a walk in the park; two chefs hope the judges saved room for dessert as they whip up diner classics.
Alex Guarnaschelli puts four chefs on a high-sodium start when things get salty in the parking lot; it's a race against time as only the most mature survive, and two competitors duke it out until the bitter(sweet) end to impress the judges.
Alex Guarnaschelli does a parking lot time warp as four chefs reminisce on the good old days. They may not be not getting any younger as they cook their childhood favorites for judges Joe Sasto and Tiffani Faison, but the future's looking very bright for one talented chef.
Alex Guarnaschelli puts four chefs on a high-sodium start when things get salty in the parking lot. Then, it's a race against time as only the most mature survive, and two competitors duke it out until the bitter(sweet) end to impress judges Christian Petroni and Stephanie Bowell.
Alex Guarnaschelli brings drive-thru to the parking lot as she tasks four chefs with grilling up some killer burgers. Then, judges Eddie Jackson and Andy Baraghani have no time to "taco-bout" who's going to win it all when an ice cream truck pulls up, and one competitor is determined to drive away the winner.
Alex Guarnaschelli turns the tables as celebrity judges Jet Tila, Maneet Chauhan, Antonia Lofaso and Eddie Jackson bring their culinary skills to the parking lot! When one chef gets canned early on, the remaining three try to freeze out the competition. Then, it's a farm-to-table finale for judges Susan Feniger and Kalen Allen when two chefs battle it out to earn $5,000 for their charity.
When four chefs get started on their eye-opening morning meals, they have no idea what Alex Guarnaschelli has in store for them. Then, the competitors forget about brunch when "linner" is on the menu, and two night owl chefs do a late night fridge raid for judges Jet Tila and Jeremy McBryde.
There's pasta in the parking lot, and the chefs have their noodles ready! After Alex Guarnaschelli sees how the chefs' sandwiches stack up, only two will get a chance to fill their cup for judges Eric Greenspan and Darnell Ferguson, and one competitor will leave with a year's worth of groceries.
Four chefs get in a pickle when Alex Guarnaschelli has them prepare the briniest of dishes, but there's a shred of hope when they have to tear the competition to pieces. Then, the final stakeout is all about the shine as the remaining chefs glaze their way into judges Jet Tila and Elizabeth Heiskell's hearts in order to win a year's worth of groceries.
Things heat up fast as four chefs get cooking on the asphalt. After one blazing round, Alex Guarnaschelli cools things off with dishes that won't cause a fire. Finally, the two remaining chefs even the temperature out with some sweet heat for judges Justin Sutherland and Priya Krishna.
Alex Guarnaschelli challenges four chefs to roll up their sleeves and get ready to skewer their competition, but it's not long before one chef rolls out of the parking lot. Then, the final two competitors prepare to whip up an exciting dessert for judges Joe Sasto and Mei Lin.
Alex Guarnaschelli has four chefs rise and shine to whip up breakfast worth going back to bed for. Then, the remaining competitors attempt to bag their lunch and the competition before judges Antonia Lofaso and Carlos Anthony reveal the true dinner winner.
Alex Guarnaschelli asks four chefs to create plates that go great with a cup of joe. Then, it's time to please the judges with a whole lot of cheese, and things get nutty when the finalists dish up something chock-full of nuts.
Things start lean when Alex Guarnaschelli asks four chefs to scour the parking lot to produce protein style plates. For the second stakeout, sharing is caring as the competitors must go big to create family style platters for judges Stephanie Boswell and Joe Sasto. Then, it's tapas time for the two finalists who are tasked with creating tiny bites.
Alex Guarnaschelli asks four determined chefs to stake out and dish up a continental breakfast. Then, it's a close call to see whose culinary creations make judges Gabe Bertaccini and Damaris Phillips melt. The final two chefs must keep their cool and keep it creamy to walk away a winner.
The tables are turned as Alex Guarnaschelli asks fan favorite judges Eric Greenspan, Antonia Lofaso and Aarti Sequeira to step away from the judges' table and cook their way to a spot in the Judges Takeover Tournament finale. It's time to take a trip, and the first stakeout starts in Chinatown. Then, they must create a plate that transports judges Rocco DiSpirito and Lesley Suter to the tropics before Alex challenges the chefs to turn the parking lot into a Parisian patisserie.
Fan favorite judges Gabe Bertaccini, Damaris Phillips and Joe Sasto are hungry to earn their spot in the Judges Takeover Tournament finale. Alex Guarnaschelli challenges the chefs to stake out ingredients for sloppy sandwiches, slurpy noodles and a sickly sweet dish for judges Eric Adjepong and Nilou Motamed.
To earn a spot in the Judges Takeover Tournament finale, Alex Guarnaschelli asks fan favorite judges Karen Akunowicz, Viet Pham and Zac Young to reel in the right shoppers and ingredients to create a spectacular seafood dish. Then, the competitors get to the meat of the matter before the final two chefs present judges Maneet Chauhan and Beau MacMillan with something fantastic and fruity.
Three finalists hit the asphalt to battle it out to be named champion of the Judges Takeover Tournament and $25,000! This time, the stakeouts are supermarket themed, and Alex Guarnaschelli asks the chefs to first find shoppers who hit the butcher counter. Next, they must forage for something fresh from the produce section to impress judges Stephanie Izard and Ludo Lefebvre. For their final dish, the chefs must use groceries from the snack aisle to create a culinary sensation.
Alex Guarnaschelli gets things rolling by asking four chefs to make plates that stick to your ribs. Then, things take a detour as the competitors lighten things up with detox dishes for judges Eric Greenspan and Eddie Jackson. The two final chefs delve back into the parking lot to deliver decadent desserts.
Alex Guarnaschelli asks four chefs to make deli-worthy dishes, leading some chefs to purchase multiple carts. Next, the competitors make a grand gesture for judges Mei Lin and Viet Pham to garner a ticket to the final stakeout. A difficult decision between two dipped dishes wins one chef a years' worth of groceries.
Alex Guarnaschelli welcomes four fierce chefs to forage the parking lot to create flatbreads. Then, it's time to hit the fryers to make something golden brown and delicious for judges Maneet Chauhan and Owen Han. Things heat up when the final two chefs get hot and saucy in the pursuit of a year's worth of groceries.
Alex Guarnaschelli tasks four chefs with tracking down ingredients for tart and tangy dishes. In the second stakeout, things get heated when they must make hot and brothy bowls for judges Adrienne Cheatham and Antonia Lofaso. The two final chefs hope to win with a light and flaky finish.
