Chefs hash it out over Mac and Cheese Loaf. Popcorn spices things up in the entree round where chefs struggle to marry some unusual ingredients. In the dessert round, the proof is in the Butterscotch Pudding.
Four chefs find themselves in a pickle at the start. Competition heats up in the entree round as one chef gets the cold (pork) shoulder. A boozy basket yields spectacular desserts, leaving the judges with a difficult decision.
In the appetizer round, chefs try not to choke on processed cheese and Baked Beans. The entree forces chefs to sharpen their skills with Razor Clams and Hickory Sticks. A family favorite makes an appearance in the dessert round.
A seafood laden basket forces chefs to shuck against time in the appetizer round. Things take flight when the quail hits the floor. It's ice cream vs. ice cream in the dessert round as one chef's shot at $10K melts away.
In this cavity-inducing episode, a different childhood sweet appears in each basket. Four chefs must really dig deep as they look to marry candy and fish, duck and snack cakes and relish and graham crackers in this sweet episode.
Chemistry finds its way into the kitchen. A creative use of rambutan sets one chef apart from the rest in the entree round. Experience and ingenuity comes into play with radishes and feta cheese for dessert.
Clams prove problematic in the first round; kimchi makes an appearance in the entrée baskets; and the final two chefs get inventive when creating desserts with durian.
The chefs combine strawberries and sausages in the appetizer round; offal shows up in the entrée basket; and desserts are made using marzipan and tarragon.
A breakfast ingredient causes chefs to fritter away time and key ingredients are missing. Miso paste challenges the palate in a salty entree basket and, in the dessert round, chefs look for inventive ways to present old favorites.
It's Quebec chefs against Ontario chefs in a heated battle for Chopped Canada Champion. Black licorice and candy coated chocolates cause sweet struggles and woodsy and spicy flavors turns things upside down for dessert.
A lunch lady, a dinner theater chef, a prodigal daughter and a small town cook with big city dreams battle to prove they are worthy of the title of Chopped Canada Champion.
The chefs compete for time at the fryer when chicken wings turn up in their appetizer baskets. For entries, the challenge is to combine a traditional Japanese vegetable with a classic childhood snack.
Dragon fruit challenges the chef when making appetizers; a mix of sweet and cheesy ingredients show up in the entrée baskets; and beer is featured in the dessert round.
Cod tongues cause conniptions as three earnest chefs struggle to defeat a cocky contender who promised to quit cooking forever if he doesn't take home the Chopped Canada prize.
Cheese puffs and chicken legs give the chefs trouble when making appetizers; and things don't get easier when canned seafood shows up in the entrée baskets. Also: corn dogs and prosciutto are the mandatory dessert ingredients.
A young chef faces three seasoned competitors, in a battle that begins with a sickening sweet canned item. Later, entrees prove challenging to make with colorful candles and burdock root as the mandatory ingredients.
Mushrooms and mussels are featured in the appetizer round; a "space age" drink makes for a sweet entrée ingredient; and desserts are created using plantains and palm sugar.
The chefs must use canned ham and kohlrabi in their appetizers, and bacon and bok choy in their entrées. For the dessert round, the featured ingredients are pound cake, candy and marjoram.
A new mom and a culinary school instructor are among the competitors who must first combine a fluffy sweet with a stiff drink in the appetizer round. Later, organs and fruit show up in the entrée baskets.
A battle that pits young and seasoned chefs against one another begins with a strong appetizer round featuring dishes made with escargot and onion rings. Later, rabbit entrées range from underdone to crisp.
Ostrich and lollipops are in the appetizer round; jiggly dessert with a gamy meat are in the entrée round; and the two remaining chefs have to make desserts using a popular bar food.
Chicken livers and seaweed crack are among the mandatory ingredients in the appetizer round. Later, a clam causes complications when making entrées; and for dessert, a familiar comfort food proves challenging to repurpose.
