List of Chopped episodes (season 41–present)

Ingredients:

• Appetizer: goat chops, escarole, pickled eggs, beet hummus
• Entrée: capon, pak choi, michelada mix, raisin bran
• Dessert: mega cookie sandwich, Brazil nuts, Korean milk soda, wild strawberries in syrup

Contestants:

• Seis Kamimura, Executive Chef from Seattle, WA (Chopped: Beat Bobby Flay Tournament) (eliminated after the appetizer)
• Nick Wallace, Executive Chef from Jackson, MS (Alton's Challenge Tournament) (eliminated after the entrée)
• Lynnae Oxley-Loupe, Chef and Pitmaster from Portland, OR (Gold Medal Games Tournament) (eliminated after the dessert)
• Stephen Coe, Executive Chef from Plymouth, MA (Grill Masters 2017 Tournament) (winner)

Notes: This episode featured runners-up from various multi-episode Chopped tournaments who did not win their final rounds.

Ingredients:

• Appetizer: Wagyu beef, norwis potatoes, pickled avocados, nacho cheesecake
• Entrée: jalapeño jelly shots, red cabbage, chili dog bread, chicken drumsticks
• Dessert: soft pretzel dough, kumquats, beer sangria, reuben egg rolls

Contestants:

• Jennifer Bajsel, Owner & Executive Chef from Dallas, TX (eliminated after the appetizer)
• Aaron Morrisey, Sous Chef from Edgewater, NJ (eliminated after the entrée)
• Stephen Hayek, Owner & Executive Chef from Highlands, NJ (eliminated after the dessert)
• John Bedingfield, Executive Chef from Baltimore, MD (winner)

Notes: Each basket had typical sports/football fan food.

Ingredients:

• Appetizer: dark chocolate ketchup, lychee, corn chips, dark chocolate blackout cake
• Entrée: milk chocolate pot de crème, rainier cherries, duck livers, giant milk chocolate treat
• Dessert: white chocolate truffle tower, apricots, aleppo pepper, white hot chocolate

Contestants:

• Michelle Poteaux, Pastry Chef & Owner from Alexandria, VA (eliminated after the appetizer)
• Julian Plyter, Pastry Chef & Owner from New York, NY (eliminated after the entrée)
• Dan Huynh, Executive Pastry Chef from Cupertino, CA (eliminated after the dessert)
• Melodie Asseraf, Pastry Chef & Owner from New York, NY (winner)

Notes: This was a special all-desserts episode with pastry chefs. There was chocolate in every basket; the first round was dark chocolate, the second round was milk chocolate, and the third round was white chocolate. The first round was extended to 30 minutes.

Ingredients:

• Appetizer: pork belly, cheese curds, purple baby Brussels sprouts, bacon roses
• Entrée: gourmet burger blend (short rib, brisket and flat iron steak), pickled watermelon rind, iceberg lettuce, french fry coated onion rings
• Dessert: stout beer chocolate ice cream, nectarines, pub cookies, reaper chili beer

Contestants:

• Nicole Roarke, Chef Consultant from Long Island, NY (eliminated after the appetizer)
• Jonathan Shepard, Executive Chef from New York, NY (eliminated after the entrée)
• Diego Sanchez, Executive Chef from New York, NY (eliminated after the dessert)
• Brittany Rescigno, Head Chef from Sunnyvale, CA (winner)

Notes: The theme of this episode was bacon in the appetizer round, burger ingredients with a requirement to make burgers in the entree round, and beer in the dessert round.

Ingredients:

• Appetizer: Philly cheesesteak bowl, lemon soda, Italian sausage, herbed goat cheese
• Entrée: deep dish pizza, Canadian bacon, queen weaver ants, Pico Melero
• Dessert: mac & cheese grilled cheese, honeycrisp apples, salted caramel, Alpine cheese

Contestants:

• Zack Davis-Wooldridge, Executive Chef from San Francisco, CA (eliminated after the appetizer)
• Laura Meyer, Head Pizzaiolo from Sacramento, CA (eliminated after the entrée)
• Rahaf Amer, Executive Chef from Nashville, TN (eliminated after the dessert)
• Lanfranco Paliotti, Head Chef from Brooklyn, NY (winner)

Notes: This was a cheese themed episode with cheese in every basket. The lemon soda in the first round was an Italian-style "limonata". The ants in the second round were dried and flavored with basil.

Ingredients:

• Appetizer: bologna cake, tomato soup, celtuce, Cerignola olives
• Entrée: beef kidneys, stroopwafels, ramps, snow fungus soup
• Dessert:
  kransekake
  , key limes, green almonds, rose syrup

Contestants:

• Kat Britt, Lead Line Cook from Nashville, TN (eliminated after the appetizer)
• Doug Rodrigues, Chef from Boston, MA (eliminated after the entrée)
• Roseanne "Roe" DiLeo, Chef & Food Director from Dallas, TX (eliminated after the dessert)
• Jay Rohlfing, Executive Chef from Towson, MD (winner)

Ingredients:

• Appetizer: kinome, raspberry wasabi mustard, buffalo potato tots, chicken hearts
• Entrée: guinea hen, mixed oca, nopales, 'O pere e 'o musso
• Dessert: micro lemongrass, strawberry cream liqueur, sour plums, Dutch baby pancakes

Contestants:

• Cara Nance, Executive Chef from Barrington, RI (eliminated after the appetizer)
• Marlee Belmonte, Sous Chef from San Francisco, CA (eliminated after the entrée)
• Sam Badolato, Estate Winery Chef from Sonoma, CA (eliminated after the dessert)
• Leo Asaro, Executive Chef from Boston, MA (winner)

Notes: In the second round, "'O pere e 'o musso" is described by the judges as a Naples street food made of boiled pig snout and pig foot.

Ingredients:

• Appetizer: watermelon tequila keg, seafood corn dogs, patriotic deviled eggs, corn on the cob
• Entrée: cowboy steaks, firecracker mizuna, antipasti kebabs, star spangled spaghetti
• Dessert: mustard & ketchup cake, raspberries, graham crackers, candy-coated chocolates

Contestants:

• Ross Scofield, Chef & Owner from Philadelphia, PA (eliminated after the appetizer)
• Kalen Jane, Restaurant Consultant & Chef from Fort Worth, TX (eliminated after the entrée)
• Ed Evans, Executive Chef from Hanover, MD (eliminated after the dessert)
• Ben Merritt, Chef & Owner from Fort Worth, TX (winner)

Notes: The baskets in this episode celebrated American summertime food. The patriotic eggs in Round 1, the star spangled spaghetti in Round 2, and the candy chocolates in Round 3 were dyed red, white, and blue.

Ingredients:

• Appetizer: scallops, galangal, marsh snail vinegar, croissant tacos
• Entrée: soft shell crabs, culantro, turkey eggs, baby bananas
• Dessert: Swedish princess cake, green strawberries, lavender mints, Basmati rice

Contestants:

• Josh Cohen, Sous Chef from New York, NY (eliminated after the appetizer)
• Mona Michael, Chef & Owner from San Francisco, CA (eliminated after the entrée)
• Juan Rodriguez, Chef & Owner from Fort Worth, TX (eliminated after the dessert)
• Rashad Armstead, Chef & Owner from Oakland, CA (winner)

Ingredients:

• Appetizer: kibbeh nayeh, lemon meringue tart, Persian cucumbers, roti
• Entrée: monkfish tails, asparagus, sumac, umeboshi
• Dessert: dragon fruit, cured egg yolks, piloncillo, butter crackers

Contestants:

• Al McLean, Executive Chef from Natick, MA (eliminated after the appetizer)
• Yasi Sapp, Executive Chef from Philadelphia, PA (eliminated after the entrée)
• Kristina Preka, Culinary Director from New York, NY (eliminated after the dessert)
• Xavier Santiago, Executive Chef from Manchester, CT (winner)

Ingredients:

• Appetizer: beef tendon, bok choy, fried persimmon, pea milk
• Entrée: lomo Ibérico, Chinese okra, king oyster mushrooms, pinto beans & cheese
• Dessert: apple tarte Tatin, mangos, preserved yogurt, graham crackers

Contestants:

• Tony Camilleri, Executive Chef from West Hartford, CT (eliminated after the appetizer)
• Desiree Simon, Private Chef & Caterer from New York, NY (eliminated after the entrée)
• Anoosh Shariat, Executive Chef and Owner from Louisville, KY (eliminated after the dessert)
• Eliza Martin, Chef & Culinary Instructor from San Francisco, CA (winner)

Ingredients:

• Appetizer: hot chicken poutine, Argentinian sausage, fava beans, sour bamboo slices
• Entrée: red grouper, spring garlic, bubble tea, broccoli & cheese calzone
• Dessert: Chinese bacon, rainbow pretzel, black mission figs, canned custard

Contestants:

• Neil Syham, Chef and Owner from Flushing, NY (eliminated after the appetizer)
• Rob Dasalla, Chef de Cuisine from San Jose, CA (eliminated after the entrée)
• Doreen DeMarco, Executive Chef from Philadelphia, PA (eliminated after the dessert)
• Aldo Alo, Private Chef from Southampton, NY (winner)

Ingredients:

• Appetizer: tarragon soda, halibut fillets, zucchini, mushroom ravioli
• Entrée: lamb shoulder, mozzarella sticks, green beans, cricket flour
• Dessert: chocolate sandwich cookies, plantains, sweet pear mint, french fry sundae

Contestants:

• Fabiano Baiera, Chef from Harrison, NJ (eliminated after the appetizer)
• Hans Trabi, Sous Chef from New York, NY (eliminated after the entrée)
• Patrick Roney, Executive Chef from Louisville, KY (eliminated after the dessert)
• Sarah Nelson, Executive Chef from New York, NY (winner)

Notes: The chefs had to fry at least one item in each round. To accommodate the theme, a second fryer was put into the Chopped kitchen.

Ingredients:

• Appetizer: red malabar spinach, mashed potato & gravy ice cream, turkey giblets, apple butternut squash soup
• Entrée: whole turkey, leeks, breakfast sausage, kouign-amann
• Dessert: turkey skin, cranberries, tawny port, sweet potato spoonbread

Contestants:

• Meredith Lorencz, Sous Chef from Bethlehem, PA (eliminated after the appetizer)
• Gregg Brackman, Chef & Owner from Swampscott, MA (eliminated after the entrée)
• Lee Davidson, Caterer from Oakland, CA (eliminated after the dessert)
• David Thomas, Chef & Owner from Baltimore, MD (winner)

Notes: This a Thanksgiving themed episode. The rounds were modified to fit the theme: the first round was "sides," the second round was "turkey," and the third round was "pie." This is the first episode where all three rounds were given extended time limits: the first round was 30 minutes to accommodate multiple side dishes, the second round was extended to 45 minutes to give enough time to butcher and cook the turkey, and the third round was 45 minutes to give enough time to bake a pie.

Ingredients:

• Appetizer: foot soup, buffalo milk pasta, bitter melon leaves, pork uterus
• Entrée: fuzzy squash, liquid kimchi, dried shrimp, nutria
• Dessert: banana milk, mangosteen, blood pancakes, unicorn barf

Contestants:

• CJ Barroso, Executive Chef from New York, NY (eliminated after the appetizer)
• Greg Stott, Chef de Cuisine from Ramsey, NJ (eliminated after the entrée)
• Alex Crabb, Chef and Owner from Boston, MA (eliminated after the dessert)
• Jen Biesty, Chef and Owner from Oakland, CA (winner)

Notes: The theme of this episode was weird ingredients in every basket. The "unicorn barf" in round three was a colorful marshmallow treat.

Ingredients:

• Appetizer: bastilla, shishito peppers, candied bacon, feta & watermelon salad
• Entrée: rabbit saddle, kettle corn, mâche, everything bagel doughnuts
• Dessert: strawberry pretzel gelatin, cape gooseberries, yogurt-covered almonds, white miso paste

Contestants:

• Nick Cassidy, Corporate Executive Chef from Philadelphia, PA (eliminated after the appetizer)
• Koji Kakimoto, Executive Chef from Huntington, NY (eliminated after the entrée)
• Robin Clark, Chef de Cuisine from Worcester, MA (eliminated after the dessert)
• Chris Kollar, Owner and Chocolatier from Yountville, CA (winner)

Notes: In this episode, the chefs had to pair sweet and salty ingredients that were featured in each basket.

Ingredients:

• Appetizer: frozen pizza, baby kale, salsa, ground beef
• Entrée: lamb chops, baby carrots, bacon-wrapped avocado with egg, espresso drink
• Dessert: cereal-infused milk, bananas, peanut butter, edible cookie dough

Contestants:

• Rachel Prokupek (Sophomore), University of Pennsylvania in Philadelphia, PA (eliminated after the appetizer)
• Leticia de Souza (Sophomore), Stanford University in Stanford, CA (eliminated after the entrée)
• Donny Enriquez (Junior), University of Wisconsin-Madison in Madison, WI (eliminated after the dessert)
• Benjamin Dubow (Senior), Columbia University in New York, NY (winner)

Notes: College students compete in this episode.

Ingredients:

• Appetizer: sausage links, heirloom tomatoes, grape jelly, pork roll ice cream
• Entrée: salt-baked fish (whole bass), Meyer lemons, sandwich bread, (canned) beef ravioli
• Dessert: rack of lamb, beet carpaccio, sea beans, frozen dinner (chicken-fried rice)

Contestants:

• Rory Lee, Chef de Cuisine from Cambridge, MA (eliminated after the appetizer)
• Dawn Tyson, Executive Chef from Newark, NJ (eliminated after the entrée)
• Eustace Wehner, Executive Chef from Boston, MA (eliminated after the dessert)
• Samantha Gordon, Chef and Owner from San Francisco, CA (winner)

Notes: In this special episode, the three rounds (appetizer, entrée, and dessert) were replaced by breakfast, lunch, and dinner.

Ingredients:

• Appetizer: sablefish, Chioggia beets, smoked baba ghanoush, marshmallow bouquet
• Entrée: elk ribeye, ancho chili liqueur, marrow bones, fava beans
• Dessert: creme brûlée ice cream, pineapple, shredded coconut, smoked salmon candy

Contestants:

• Alex Garfinkel, Chef and Owner from Philadelphia, PA (eliminated after the appetizer)
• Juan Rivera, Executive Chef from Washington D.C (eliminated after the entrée)
• Lance McWhorter, Chef from Dallas, TX (eliminated after the dessert)
• Denise Shavandy, Executive Chef from Fort Worth, TX (winner)

Notes: The theme of this episode was smoke. The chefs were required to smoke something in every dish and they were provided stovetop smokers, smoking guns, and various flavored wood chips.

Ingredients:

• Appetizer: blood clams, baby corn on the cob, avocado cocktail, smoked alligator sausage
• Entrée: razor clams, watermelon gazpacho, freeze-dried potatoes, lobster
• Dessert: chocolate seashells, blackberries, kelp pickles, pearl sugar

Contestants:

• Alex MacDonald, Sous Chef and Owner from Boston, MA (eliminated after the appetizer)
• Nancy Longo, Chef and Owner from Baltimore, MD (eliminated after the entrée)
• Derrick Marquiss, Chef de Cuisine from Newport, RI (eliminated after the dessert)
• Erik Kwan, Executive Chef from New York, NY (winner)

Notes: The theme of this episode was "clambakes" with associated clambake and summery, beach ingredients in every basket.

Ingredients:

• Appetizer: poke pizza, tomatillos, cuttlefish, roasted red peppers
• Entrée: doubles, purple spinach, pork melts, sweet & sour gummies
• Dessert: black pepper syrup, strawberries, cottage cheese, honey butter potato chips

Contestants:

• Sarah Ravitz, Chef from Washington D.C (eliminated after the appetizer)
• Phil DeMaiolo, Executive Chef from New York, NY (eliminated after the entrée)
• Cristina Espinosa, Chef from Belmont, CA (eliminated after the dessert)
• Ethan Speizer, Estate Chef from Napa, CA (winner)

Ingredients:

• Appetizer: flame beets, oysters, grilled apple crisp, yak ribeye
• Entrée: country-style ribs, okra, frozen pizza, Worcestershire sauce
• Dessert: giant s'more, double-smoked bacon, grapes, BBQ cocktail

Contestants:

• Andrew Mercado, Chef & Owner from New York, NY (eliminated after the appetizer)
• Laine Myers, Executive Chef from Richmond, VA (eliminated after the entrée)
• Corey Cash, Chef & Owner from New York, NY (eliminated after the dessert)
• Ed Randolph, Owner & Pitmaster from Newburgh, NY (winner)

Notes: This was a grilling episode where the ovens and the fryer could not be used.

Ingredients:

• Appetizer: chanterelle mushrooms, cascara soda, red pistachio nuts, beef cake
• Entrée: fluke, chicken Parmesan tacos, escarole, flying saucer candies
• Dessert: marshmallow cereal treats, dragon fruit, yucca chips, yuzu mayonnaise

Contestants:

• Maylin Chavez, Chef & Owner from Portland, OR (eliminated after the appetizer)
• Carlo Lamagna, Chef & Owner from Portland, OR (eliminated after the entrée)
• Michael Touranjoe, Sous Chef from West Hartford, CT (eliminated after the dessert)
• Claudio Cristofoli, Executive Chef from New York, NY (winner)

Notes: The beef cake in the first round was cooked steak, skewered onto a cake prop, and covered in edible flowers.

Ingredients:

• Appetizer: cheeseburger tower, bananas, peanut butter & jelly in a jar, ground emu
• Entrée: crab legs, Brussels sprouts, chuck roast,
  yellow snack cakes
• Dessert: pineapple, cherry ketchup, edible brownie batter, pretzel buns

Contestants:

• Heather Fuller, Chef & Owner from Brooklyn, NY (eliminated after the appetizer)
• Nick Pasco, Executive Chef from Baltimore, MD (eliminated after the entrée)
• Colten Lemmer, Executive Chef from San Diego, CA (eliminated after the dessert)
• Kevin Templeton, Executive Chef from San Diego, CA (winner)

Notes: This episode focused on "epic burgers" with a pantry full of burger toppings and every basket containing a burger or burger ingredient.

Ingredients:

• Appetizer: cold hot dog pie, daikon radish, coriander chutney, mini bread loaves
• Entrée: Denver steaks, potato mille-feuille, kale sprouts, spray cheese
• Dessert: preserved rice juice, red Anjou pears, cookie butter, honey cake

Contestants:

• Dave Mallari, Chef and Owner from Portland, ME (eliminated after the appetizer)
• Matt Harker, Private Chef from Boston, MA (eliminated after the entrée)
• Bryce Sorem, Executive Chef from New York, NY (eliminated after the dessert)
• Kristol Bryant, Chef and Owner from Philadelphia, PA (winner)

Ingredients:

• Appetizer: pork chops, apple sauce, frozen mixed vegetables, cheese ball
• Entrée: deflated cheese soufflé, ground round, rutabaga, bacon-wrapped water chestnuts
• Dessert: burnt toast, marshmallow spread, cocktail nuts, melon salad

Contestants:

• Emily Brungo, Writer from Baltimore, MD (eliminated after the appetizer)
• Katrina Dudley, Stay-At-Home Mom from Ridgewood, NJ (eliminated after the entrée)
• Kelly Dias, Health Care Service Coordinator from Beaver Meadows, PA (eliminated after the dessert)
• Luke Marschark, Copywriter from Buffalo, NY (winner)

Notes: This is the first of two special "

Ingredients:

• Appetizer: edible tiki necklace, Hawaiian sweet crab, hearts of palm, pineapple teriyaki chicken
• Entrée: tarantula, Hawaiian bigeye ahi belly, bok choy, canned spiced ham
• Dessert: popcorn, Mai Tai, rambutan, burnt beans

Contestants:

• Emily Trotochaud, Online Marketer from Boston, MA (eliminated after the appetizer)
• Joey Camasta, Hair and Makeup Artist from New York, NY (eliminated after the entrée)
• Stephanie Clinton, Blogger and Youtuber from Norman, OK (eliminated after the dessert)
• Sang Park, Thermal Systems Engineer from Swampscott, MA (winner)

Notes: This is the second special "Brady Bunch" episode. The basket ingredients were inspired by the Brady Bunch Hawaiian episodes. Home cooks competed and were judged by three of the six kids from the show. The edible tiki in Round 1 was a sugar cookie decorated with edible ink to look like a tiki. The burned beans in round three were French-style candy covered peanuts.

Ingredients:

• Appetizer: cheese fry tower, Swiss chard, sliced rib-eye steak, corn & cheese ice cream
• Entrée: lobster, fondue, roasted spaghetti squash, deep-fried grilled cheese
• Dessert: rainbow mozzarella sticks, spray cheese, honeycrisp apples, biscotti

Contestants:

• Alan J. "AJ" Cohen, Chef and Owner from New Rochelle, NY (eliminated after the appetizer)
• Althea Grey Potter, Chef from Portland, OR (eliminated after the entrée)
• Greg Smith, Executive Chef from Portland, OR (eliminated after the dessert)
• Shachi Mehra, Chef and Owner from Orange County, CA (winner)

Notes: The chefs were required to make melty, "ooey, gooey" cheese dishes, and there was cheese in every basket.

Ingredients:

• Appetizer: bonbon book, Japanese pink strawberries, poblano chile liqueur, stone-ground Mexican chocolate
• Entrée: giant hot chocolate, banana vinegar, sea grapes, blue cheese
• Dessert: chocolate high heel, canned ham, dulce leaves, passion fruit

Contestants:

• Sandra Hakim, Chocolatier and Owner from New York, NY (eliminated after the appetizer)
• Aurora Wold, Pastry Chef and Owner from Philadelphia, PA (eliminated after the entrée)
• Robert Gonzalez, Executive Pastry Chef from Concord, MA (eliminated after the dessert)
• Ivan Marquez, Pastry Chef from Los Angeles, CA (winner)

Notes: This is the first part of a five-part sweet-focused tournament with a different dessert in every episode of the tournament. The winner of each preliminary round advanced to the finale, whey they competed for a grand prize of $50,000. This episode centered around chocolate and the pantry was filled with various different chocolates and sweet ingredients. The chefs had 30 minutes for each of three dessert rounds; the first round had spicy chocolate desserts, the second round had salty chocolate desserts, and the third round had sweet chocolate desserts.

Ingredients:

• Appetizer: doughnut tower, cipollini onions, rhubarb, chocolate ghee
• Entrée: lobster, pink variegated lemons, glazed doughnuts, roasted marrow bones
• Dessert: doughnut cheesecake, grasshoppers, plums, toe jam^{[citation needed]} jelly

Contestants:

• Jewel Johnson, Consulting Pastry Chef from New York, NY (eliminated after the appetizer)
• Stephanie Thornton, Pastry Chef from Portland, OR (eliminated after the entrée)
• Caroline Schiff, Chef and Owner from New York, NY (eliminated after the dessert)
• Tarran Hatton, Pastry Chef and Owner from New York, NY (winner)

Notes: This is the second part of a five-part sweet-focused tournament. This episode centered around doughnuts. The pantry was filled with various decorative toppings, and there was preheated oil on each stove and an extra fryer. The chefs had 30 minutes for each dessert round; the first round had to feature sweet doughnuts, the second round had to feature savory doughnuts, and the third round had to feature filled doughnuts. The toe jam jelly in round 3 was made of tangerine, orange, and elderberries.

Ingredients:

• Appetizer: naked cake, squid ink, raspberries, honeycomb tripe
• Entrée: drip cake, figs, tomato soup, Swiss chard
• Dessert: mirror glazed cake, crunchy cheese curls, blueberries, duck fat

Contestants:

• Brigitte Oger, Pastry Chef and Owner from Charlotte, NC (eliminated after the appetizer)
• Asha-Le Davis, Head Baker from Boston, MA (eliminated after the entrée)
• Ryan Butler, Pastry Chef and Co-Owner from New York, NY (eliminated after the dessert)
• Rachel Klemek, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is the third part of a five-part sweet-focused tournament. This episode centered around cake and the pantry was filled with various edible decorations. The chefs had 30 minutes for the first round, 45 minutes for the second round, and one hour for the third round. The first round featured cupcakes, the second round was bundt cakes, and the third round was layer cakes.

Ingredients:

• Appetizer: oversized milkshake, salt & pepper, sea buckthorn berries, haggis
• Entrée: classic ice cream sandwiches, mayonnaise, pomegranates, Cerignola olives
• Dessert: deluxe banana split, black garlic, port wine, emu egg

Contestants:

• James DiStefano, Executive Pastry Chef from Woodside, NY (eliminated after the appetizer)
• Emma Taylor, Chef and Owner from Jersey City, NJ (eliminated after the entrée)
• Emily Drucker, Pastry Sous Chef and Co-Owner from New York, NY (eliminated after the dessert)
• Daniela Martinez, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is the fourthpart of a five-part sweet-focused tournament. This episode centered around ice cream. The pantry was filled with various sweet toppings and extra ice cream machines were provided. The chefs made an ice cream dessert each round; the first round had to feature milkshakes, the second round had to feature ice cream sandwiches, and the third round had to feature ice cream sundaes.

Ingredients:

• Appetizer: whipped cream, frozen stuffed shells, Buddha's hand, hibiscus flowers in syrup
• Entrée: giant frozen margarita, corn nuts, marshmallow snowballs, beets
• Dessert: lemon verbena, elderberries, pâte à choux dough, 'candelabra'

Contestants:

• Tarran Hatton, Pastry Chef and Owner from New York, NY (eliminated after the appetizer)
• Ivan Marquez, Pastry Chef from Los Angeles, CA (eliminated after the entrée)
• Rachel Klemek, Pastry Chef and Owner from San Diego, CA (eliminated after the dessert)
• Daniela Martinez, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is the final part of a five-part sweet-focused tournament and all three rounds were 30 minutes. The pantry had several types of baked goods and sweet toppings, as well as extra ice cream machines and a cotton candy machine. The first round dessert had to include a whipped element. The second round dessert had to feature an icy element. The third round dessert had to feature a flambéd element; and the third round's final basket ingredient was a lighted "candelabra" made of white chocolate candles filled with vanilla pudding.

Ingredients:

• Appetizer: venison tri-tip, lacy cauliflower, sweet potato, bird's nests
• Entrée: oyster mushrooms, blueberry vodka, bison tenderloin, stinging nettles
• Dessert: beer flour, jalapeño peppers, camel milk, crunchy fruit candy

Contestants:

• Rachael Collins, Executive Sous Chef from Boston, MA (eliminated after the appetizer)
• Glenroy Brown, Executive Chef from New York, NY (eliminated after the entrée)
• Khalil Aman, Sous Chef from Boston, MA (eliminated after the dessert)
• Marla Thurman, Chef de Cuisine from Durham, NC (winner)

Notes: The bird's nests in the first round were chocolate "nests" with candy "eggs" inside.

Ingredients:

• Appetizer: blood sausage, beets, split pea soup, 'maggot' cupcakes
• Entrée: calf liver, fava beans, Chianti, 'severed fingers'
• Dessert: witches' brew, chocolate skull, Anjou pears, 'eyeball' dip

Contestants:

• Jae Lee, Chef and Owner from New York, NY (eliminated after the appetizer)
• Luis Escorcia, Executive Chef from Portland, OR (eliminated after the entrée)
• Matt Hummel, Chef de Cuisine from Boston, MA (eliminated after the dessert)
• Cara Hermanson, Pastry Chef from New York, NY (winner)

Notes: This was a Halloween themed episode. The ingredients in every basket were inspired by horror films. The pea soup in Round 1 was meant to evoke 'The Exorcist'. The "maggots" on the Round 1 cupcakes were made of fondant. The liver, fava beans and the chianti in round 2 were a reference to 'The Silence of the Lambs'. The "severed fingers" in Round 2 were shortbread cookies shaped and colored to look like fingers. The "eyeball dip" in Round 3 was a scoop of sweetened cream cheese with a kiwi and blueberry iris and pupil in a pool of raspberry coulis.

Ingredients:

• Appetizer: buffalo cauliflower, portobello mushrooms, basil, meatless burger patties
• Entrée: spinach lasagna, eggplant, kale chips, beet liqueur
• Dessert: rhubarb, yogurt, dates, tomato macarons

Contestants:

• Joya Carlton, Private Chef and Consultant from New York, NY (eliminated after the appetizer)
• Ian Knauer, Chef and Owner from Titusville, NJ (eliminated after the entrée)
• Jonathan Dearden, Executive Chef from Washington, DC (eliminated after the dessert)
• Jeffrey Salazar, Executive Chef from Cambridge, MA (winner)

Notes: This was a vegetarian and vegan-themed episode where the chefs had to make meatless dishes. The tomato macarons in Round 3 were actually strawberry flavored, made to look like tomatoes with green icing vines.

Ingredients:

• Appetizer: turkey fries, turnips, duck fat, peanut butter cookie turkeys
• Entrée: spicy cheese curl crusted turkey, kabocha squash, purple sweet potato pie, liverwurst
• Dessert: gummy turkey leg, dried persimmon, pumpkin muffin mix, cranberry chutney

Contestants:

• Melvin "Boots" Johnson, Executive Chef from New York, NY (2018 Grill Masters winner. Charity: Project EATS) (eliminated after the appetizer)
• Christian Petroni, Chef and Restaurateur from Greenwich, CT ($50,000 Tournament competitor. Charity: Romeo Milio Lynch Syndrome Foundation) (eliminated after the entrée)
• Adriana Urbina, Chef and Owner from New York, NY (Chopped Champs Throwdown winner. Charity: Cuatro Por Venezuela) (eliminated after the dessert)
• Chris Holland, Executive Chef from Sparkill, NY (Alton's Challenge winner. Charity: National Multiple Sclerosis Society) (winner)

Notes: Four chefs who won past episodes and competed in Chopped tournaments return to win money for their charity of choice in this Thanksgiving episode. Food Network made a donation to the charities of each eliminated chef.

Ingredients:

• Appetizer: spiral honey ham, buttermilk biscuit dough, mixed beets, pumpkin spice creamer
• Entrée: turkey cutlets, sweet potato leaves, candy corn mix, bluefoot mushrooms
• Dessert: caramel apples, turkey gravy mix, pomegranate seeds, pumpkin martini

Contestants:

• Reid Evans, FoodCorps Service Member from South Orange, NJ (eliminated after the appetizer)
• Sherry Hughes, Culinary Director from Boston, MA (eliminated after the entrée)
• Eileen Murphy, Second Grade Teacher from Dover, NH (eliminated after the dessert)
• Kori Heyward, Police Officer from Washington, DC (winner)

Notes: This was a Thanksgiving episode featuring amateur cooks who serve their communities. The Food Network gave a gift certificate to each eliminated contestant.

Ingredients:

• Appetizer: dino beef ribs, cherry coconut meat bars, iceberg wedge, morel mushrooms
• Entrée: porterhouse steaks, Salisbury steak frozen dinner, beefsteak tomatoes, green chickpeas
• Dessert: chocolate meat cookies, bresaola, polenta, muscat grapes

Contestants:

• Adam Schuller, Chef de Cuisine from Portland, OR (eliminated after the appetizer)
• Tomer Avital, Executive Chef from New York, NY (eliminated after the entrée)
• James "Mac" Moran, Executive Chef from New York, NY (eliminated after the dessert)
• Chris Coleman, Executive Chef from Charlotte, NC (winner)

Notes: This episode featured beef in every basket. The iceberg wedge in the first round was a fully dressed salad with bacon, tomatoes, and blue cheese dressing.

Ingredients:

• Appetizer: Hanukkah pasta, lamb shanks, silver platter of sweets, figs
• Entrée: pork crown roast, Swiss chard, chestnuts, bûche de Noël
• Dessert: gingerbread mansion, cherries, Colombian hot chocolate, olive Christmas tree

Contestants:

• Chris Santos and Natalie McKenna (Charity: Rett Syndrome Research Trust) (eliminated after the appetizer)
• Marc Murphy and Pamela Murphy (Charity: Joyful Heart Foundation) (eliminated after the entrée)
• Geoffrey Zakarian and Margaret Williams (Charity: City Harvest) (eliminated after the dessert)
• Maneet Chauhan and Vivek Deora (Charity: March of Dimes) (winner)

Notes: This was a holiday episode where Chopped judges competed in teams with their significant others for their charity of choice. The appetizer round lasted 30 minutes instead of the usual 20 minutes.

Ingredients:

• Appetizer: gingerbread wreath, nutmeg with mace, advocaat, pomegranate
• Entrée: marshmallow treat snowman, Hanukkah gelt, red Anjou pears, cloves
• Dessert: snow globe cake, cinnamon tree leaves, blood oranges, clam-flavored candy canes

Contestants:

• Mathew Rice, Executive Pastry Chef from Nashville Tennessee (Chopped Desserts! winner. Charity: Second Harvest Food Bank) (eliminated after the appetizer)
• Ashley Holt, Pastry Chef & Owner from Brooklyn, NY (Chopped Catwalk winner. Charity: Lower Eastside Girls Club) (eliminated after the entrée)
• Thiago Silva, Executive Pastry Chef from New York, NY (Fabulous Baker Boys winner. Charity: A Place To Turn) (eliminated after the dessert)
• Melodie Asseraf, Pastry Chef & Owner from New York, NY (Three Cheers for Chocolate! winner. Charity: Save The Whales) (winner)

Notes: Returning Chopped champions compete in an all-desserts episode for their charity of choice. Every basket contained at least one sugary ingredient and a spice. Each round was 30 minutes, the time limit for dessert rounds.

Ingredients:

• Appetizer: waffle caviar bites, shrimp cocktail, baby spinach, mignonette sauce
• Entrée: A5 Wagyu beef, stone crab claws, asparagus with Hollandaise sauce, truffle pasta
• Dessert: long stem strawberries, champagne jelly flutes, bundt cake, 24 karat gold candy bar

Contestants:

• Katy Smith, Executive Chef from San Diego, CA (eliminated after the appetizer)
• Gustavo Gutierrez, Executive Chef from Airmont, NY (eliminated after the entrée)
• Amanda Colello, Specialty Chef from Valley Center, CA (eliminated after the dessert)
• Chris Carriker, Executive Chef from San Diego, CA (winner)

Notes: This was a New Year's Eve themed episode with festive basket ingredients that had a luxurious slant. The caviar waffle bites in the first round were waffle sticks topped with caviar, creme fraiche, and chives.

Ingredients:

• Appetizer: fish sticks, barbecue sauce, (canned) mandarin oranges, edamame
• Entrée: imperfect okra, brown lentils, canned tomatoes, chicken feet
• Dessert: vanilla cake mix, black beans, plantains, $2.00 Cabernet Sauvignon

Contestants:

• Andrew De Lello, Private Chef from New York, NY (eliminated after the appetizer)
• Jeremy "Rock" Smith, Executive Chef from Stockbridge, MA (eliminated after the entrée)
• Drew Bent, Executive Chef from San Diego, CA (eliminated after the dessert)
• Fernanda Tapia, Chef and Co-Owner from Boston, MA (winner)

Notes: The basket ingredients in this episode were inexpensive and budget-friendly; some of the more expensive ingredients normally found in the pantry were removed. This originally aired as a second new episode immediately following the 'New Year's Party' episode above.

Ingredients:

• Appetizer: vegan pork, pecan kringle, mixed beet blush, moringa powder
• Entrée: lamb shoulder, spaghetti sushi, burrata, baby artichokes
• Dessert: frog eye salad, papaya, Negroni, dried mulberries

Contestants:

• Humberto Guallpa, Executive Chef from New York, NY (eliminated after the appetizer)
• Michael Serpa, Owner & Executive Chef from Boston, MA (eliminated after the entrée)
• Christian Speero, Executive Sous Chef from Bensalem, PA (eliminated after the dessert)
• Michele Hunter, Executive Chef from Saratoga Springs, NY (winner)

Ingredients:

• Appetizer: tuna loin, asparagus, red quinoa, pickle pizza
• Entrée: duck breast, snow peas, sweet pepper relish, egg flavored potato chips
• Dessert: rose latte, Asian pears, Uzbek naan, peanut brittle

Contestants:

• Deborah Schneider, Chef and Owner from Newport Beach, CA (eliminated after the appetizer)
• Saransh Oberoi, Chef and Owner from San Diego, CA (eliminated after the entrée)
• Xzherieh Norris, Sous Chef from Brooklyn, NY (eliminated after the dessert)
• Javier Canteras, Chef and Owner from Portland, OR (winner)

Ingredients:

• Appetizer: cod fillets, spinach, oyster mushroom chips, almond coconut bites
• Entrée: grass-fed beef tenderloin, parsnips, green pea guacamole, sprouted watermelon seeds
• Dessert: low-cal brownie batter, ginger, cantaloupe cake, dill pickle almonds

Contestants:

• Camillo Sabella, Research & Development Chef from New York, NY (eliminated after the appetizer)
• Melissa Parks, Private Chef from New York, NY (eliminated after the entrée)
• Frank Camey, Co-Executive Chef from Wappingers Falls, NY (eliminated after the dessert)
• Julia Chebotar, Chef & Owner from New York, NY (winner)

Notes: The theme of the episode was light, low-calorie dishes with healthy ingredients in each basket.

Ingredients:

• Appetizer: game day subs, tri-color peppers, potato tot skewers, coconut hot sauce
• Entrée: chicken wings, spinach artichoke dip, tomatillos, edible beef shooters
• Dessert: watermelon helmet, game day cookies, strawberry daiquiri, spiced cereal mix

Contestants:

• Greg Coccio, Executive Chef from Cranston, RI (eliminated after the appetizer)
• Matt Safarowic, Chef Partner from Katonah, NY (eliminated after the entrée)
• Melissa McMillan, Chef and Owner from Portland, OR (eliminated after the dessert)
• Jackie Rothong, Chef and Food Stylist from New York, NY (winner)

Notes: The theme of this episode was gameday, with sports themed foods in every basket. Guest judge Nick Mangold is a retired American football player. The edible beef shooters were little ground beef "cups" filled with a Bloody Mary-based sauce.

Ingredients:

• Appetizer: chicken-stuffed watermelon, mushroom ketchup, egg roll wrappers, bok choy
• Entrée: lamb neck, natto, white nectarines, street corn nachos
• Dessert: longan fruit, matcha cream puffs, chocolate coconut almonds, chow mein noodles

Contestants:

• Cory Oppold (winner of episode 42.01 – "Eat Your Veggies") (eliminated after the appetizer)
• Gregory Headen (winner of episode 41.13 – "Brunch Brilliance") (eliminated after the entrée)
• Brittany Rescigno (winner of episode 42.02 – "Bacon, Burgers and Beer!") (eliminated after the dessert)
• Fernanda Tapia (winner of episode 44.07 – "Dine On A Dime") (advances to final round) (winner)

Notes: Sixteen past Chopped Champions compete in this five-part tournament where the winner gets $50,000. Guest judge Jamie Bissonnette won his season 6 episode ('Chefs on a Mission').

Ingredients:

• Appetizer: cotenne, red frilly mustard greens, cookie butter, zito lungo
• Entrée: tilefish, pickled sausage, corn on the cob, freeze-dried ice cream
• Dessert: Caesar salad cake, strawberry gochujang, quince, instant coffee powder

Contestants:

• Megan Day (winner of "Grill Masters Tournament 2017: Battle 1") (eliminated after the appetizer)
• Nick LaRosa (winner of episode 41.10 – "Squab Goals") (eliminated after the entrée)
• Kevin Templeton (winner of episode 42.13 – "Epic Burgers!") (eliminated after the dessert)
• David Thomas (winner of episode 40.02 – "Thanksgiving Pie, Oh My!") (advances to final round) (winner)

Notes: This was part two of a five-part tournament. Guest judge Angie Mar won the second Chopped: Grill Masters tournament. The salad cake in the third round was made up of green sugar wafer paper "lettuce" and shaved white chocolate "parmesan" with vanilla cake croutons.

Ingredients:

• Appetizer: chicken hearts, spaghetti ring ice pops, black summer truffles, avocado fries
• Entrée: fried chicken bao, turkey breast, horseradish leaves, instant lemon pudding mix
• Dessert: babka cheesecake, pickled cherry blossoms, canary melon, bacon brittle

Contestants:

• Rashad Armstead (winner of episode 42.11 – "Take the Cake") (eliminated after the appetizer)
• Matt Migliore (winner of episode 41.12 "Belly of the Beast") (eliminated after the entrée)
• Kristol Bryant (winner of episode 43.02 – "Hot Dog Hot Shots") (eliminated after the dessert)
• Kristina Wisneski (winner of episode 41.01 – "Wonton Wonder") (winner)

Notes: This was part three of a five-part tournament. Guest judge Ayesha Nurdjaja had previously competed in "Judge Knows Best".

Ingredients:

• Appetizer: geoduck, cucumber kimchi, spring onion, biscuits & sausage gravy
• Entrée: squab, chocolate fish, poblano peppers, canned jackfruit
• Dessert: dessert pizza, sun-dried bell peppers, huckleberries, purple sweet potatoes

Contestants:

• Erin Smith (winner of episode 28.10 – "Deadliest Baskets") (eliminated after the appetizer)
• Joshua Moore (winner of episode 40.10 – "Deadly Catch") (eliminated after the entrée)
• Laura Gonzales (winner of episode 39.01 – "Wellington Woes") (eliminated after the dessert)
• Eli Dunn (winner of episode 40.03 "Tea Eggs and Sympathy") (winner)

Notes: This was part four of a five-part tournament. Christian Petroni has been a competitor and a guest judge previously. The chocolate fish in the second round was all dark chocolate. The dessert pizza in the third round was a crust topped with chocolate icing and shavings, a cherry, churros, cookies, and doughnuts.

Ingredients:

• Appetizer: mixed oca, seaweed salad, paw paw brandy, cod milt
• Entrée: octopus corn dogs, pink variegated lemons, tomahawk steaks, potluck potato casserole
• Dessert: yogurt soda, carved melons, Serrano ham, ice cream tacos

Contestants:

• Eli Dunn (winner of episode 40.03 "Tea Eggs and Sympathy") (eliminated after the appetizer)
• Kristina Wisneski (winner of episode 41.01 – "Wonton Wonder") (eliminated after the entrée)
• Fernanda Tapia (winner of episode 44.07 – "Dine On A Dime") (eliminated after the dessert)
• David Thomas (winner of episode 40.02 – "Thanksgiving Pie, Oh My!") (winner)

Notes: This was the final part of a five-part tournament. Guest judge Giorgio Rapicavoli competed in the 'Ultimate Champions' tournament.

Ingredients:

• Appetizer: milk & chocolate chip cookies, chocolate-covered shrimp chips, fermented honey, tamarillos
• Entrée: kumquats, miso, chocolate ganache tart, spicy chocolate chicken wings
• Dessert: white chocolate banana pudding, freeze dried raspberries, sweet beef jerky, ruby chocolate candy bars

Contestants:

• Sequoya Anderson, Pastry Chef and Owner from New York, NY (eliminated after the appetizer)
• Penny Stankiewicz, Pastry Chef and Owner from Brooklyn, NY (eliminated after the entrée)
• Jessica Craig, Executive Pastry Chef from New York, NY (eliminated after the dessert)
• James Foran, Pastry Chef and Instructor from San Diego, CA (winner)

Notes: Pastry chefs competed in this special all-desserts episode with chocolate in every round. In the first round they had to make "crunchy" desserts, in the second round they had to make "gooey" desserts, and in the third round they had to make "fruity" desserts. Guest judge Thiago Silva won his the baking episode season 22, Fabulous Baker Boys.

Ingredients:

• Appetizer: Ibérico secreto, Ibérico lagrimas, half sour pickles, pork blood ice cream
• Entrée: Berkshire pork rib chops, Berkshire pork bistro ham, green plantains, pig ear bloody Mary
• Dessert: pig snouts, boar lonza, red apricots, melon cream soda

Contestants:

• Jose Soto, Executive Chef from Brooklyn, NY (eliminated after the appetizer)
• Joey Chavez, Executive Chef from Baltimore, MD (eliminated after the entrée)
• Emily Mingrone, Chef and Owner from New Haven, CT (eliminated after the dessert)
• Arthur Dulin, Sous Chef from Portland, OR (winner)

Notes: The theme of this episode was pork in every basket.

Ingredients:

• Appetizer: fish heads, pea shoots, white asparagus, chicken pot pie
• Entrée: baked cacio e pepe, rock shrimp, mustard greens, butter-flavored soda
• Dessert: peaches, rosemary, pretzel shortbread, chicken & waffles taffy

Contestants:

• Jason Hanelt, Executive Chef from Boston, MA (eliminated after the appetizer)
• David Sierra, Executive Chef from Washington D.C. (eliminated after the entrée)
• Matt McPherson, Chef and Owner from Boston, MA (eliminated after the dessert)
• Maame Boakye, Private Chef from New York, NY (winner)

Notes: David Burtka was a celebrity guest judge for this episode. The fish heads in the first basket were from salmon.

Ingredients:

• Appetizer: rabbit terrine, guanciale, spring garlic, burger meal mix
• Entrée: beer ramen, sablefish, corn on the cob, lemon cake mix
• Dessert: feta ice cream, pears, blueberry ketchup, chocolate-covered espresso beans

Contestants:

• Jose Luis Chavez, Chef and Owner from New York, NY (eliminated after the appetizer)
• Matt Greiner, Executive Chef from Raleigh, NC (eliminated after the entrée)
• Mimi Weissenborn, Executive Chef from Harlem, NY (eliminated after the dessert)
• Nemo Bolin, Chef and Owner from Providence, RI (winner)

Notes: The burger meal mix in round 1 was Salisbury flavored. The beer ramen in round 2 was actually ramen in a glass with a "beer" broth and egg whites "foam".

Ingredients:

• Appetizer: hash brown patties, Manila clams, escarole, blooming quesadilla
• Entrée: dried cuttlefish, sweetbreads, kohlrabi, beet hummus
• Dessert: boozy cranberry gelatin, cherry scones, nectarines, seaweed coated peanuts

Contestants:

• Lindsay Smith-Rosales, Chef and Owner from Laguna Beach, CA (eliminated after the appetizer)
• Arden Lewis, Executive Chef from New York, NY (eliminated after the entrée)
• Lina Zarcaro, Private Chef from Bradley Beach, NJ (eliminated after the dessert)
• Luca Annunziata, Executive Chef from Charlotte, NC (winner)

Ingredients:

• Appetizer: sea beans, dehydrated carrot sticks, egg coffee, beef heart
• Entrée: lo mein cupcakes, monkfish tails, squash blossoms, cowboy candy
• Dessert: guava, kefir, honeycomb, pickled pig lips

Contestants:

• May Siricharoen, Executive Chef from Los Angeles, CA (eliminated after the appetizer)
• Chris Day, Executive Sous Chef from Boston, MA (eliminated after the entrée)
• Patrick McKee, Executive Chef from Portland, OR (eliminated after the dessert)
• Phillip Esteban, Research & Development Chef from San Diego, CA (winner)

Notes: The guest judge in this episode was Chef Ray Garcia. Chef Siricharoen works at Beauty & Essex, which is run by Chopped judge Chris Santos. The cupcake in the second round was a vanilla cupcake with fondant on top shaped to look like lo mein noodles.

Ingredients:

• Appetizer: cauliflower avocado toast, cauliflower rice, watercress, huitlacoche
• Entrée: kung pao cauliflower, cauliflower gnocchi, blue foot mushrooms, snap peas
• Dessert: cauliflower oatmeal, halo-halo fruit mix, red dragon fruit, cauliflower frozen hot chocolate

Contestants:

• Manjit Manohar, Executive Sous Chef from New York, NY (eliminated after the appetizer)
• Edy Massih, Private Chef and Caterer from Brooklyn, NY (eliminated after the entrée)
• Megan Marlow, Executive Chef and Owner from Los Angeles, CA (eliminated after the dessert)
• Kei Ohdera, Chef and Owner from Portland, OR (winner)

Notes: In this episode, cauliflower is featured in each basket.

Ingredients:

• Appetizer: gopchang, ghost pepper aioli, nopales, hominy
• Entrée: quail, figs in a blanket, artichokes, anchovies
• Dessert: chicken salt,
  cajeta

Contestants:

• Bryant Kryck, Executive Chef from Portland, OR (eliminated after the appetizer)
• Caroline Hough, Chef de Cuisine from Philadelphia, PA (eliminated after the entrée)
• Marco Maestoso, Chef and Owner from San Diego, CA (eliminated after the dessert)
• Calin Sauvron, Executive Chef from Bethel, CT (winner)

Ingredients:

• Appetizer: pineapple upside-down pancakes, mizuna, old fashioned, rack of wild boar
• Entrée: bison ribeye, high rye bourbon, collard greens, chitlins
• Dessert: elk jerky, wheated bourbon, plums, chunky blue cheese dressing

Contestants:

• Rob Roy, Sous Chef and Butcher from Portland, OR (eliminated after the appetizer)
• Ricky Dolinsky, Chef and Owner from New York, NY (eliminated after the entrée)
• Facundo Kairuz, Sous Chef from New York, NY (eliminated after the dessert)
• Josephine "Jo" Proul, Chef and Owner from Philmont, NY (winner)

Notes: In this themed episode, each basket contained a different type of bourbon and wild game meat.

Ingredients:

• Appetizer: sausage-stuffed pancakes on sticks, cocktail fruit slices, ramps, canned clam sauce
• Entrée: cherry moonshine, catfish fillets, roasted chickpeas, green tomatoes
• Dessert: chè ba màu, strawberry milk powder, cape gooseberries, poor man's toffee

Contestants:

• Sasha Ariel, Executive Chef from Miami, FL (eliminated after the appetizer)
• Kayzer Castro, Executive Chef from New York, NY (eliminated after the entrée)
• Dan Bagnall, Executive Chef from New York, NY (eliminated after the dessert)
• Kia Damon
  , Executive Chef from Manhattan, NY (winner)

Ingredients:

• Appetizer: scallops, vanilla bean, kumquats, spider crab pâté
• Entrée: pickled eggs, skilfish, petite vegetable medley, palm tree pasta noodles
• Dessert: lychee, chocolate doughnuts, candy sticks, coconut macaroon nut butter

Contestants:

• Julio Cancho, Chef and Owner from Norwich, CT (eliminated after the appetizer)
• Josh Carroll, Private Chef from New York, NY (eliminated after the entrée)
• Fernanda Peimbert, Banquet Chef from San Diego, CA (eliminated after the dessert)
• Melanie Shurka, Chef and Owner from New York, NY (winner)

Ingredients:

• Appetizer: deviled ham spread, shrimp, fennel, yellow hot pepper paste
• Entrée: key lime booza ice cream, Cornish hens, fava beans, cola rice
• Dessert: pineapple cakes, strawberry cream liqueur, kiwi, sumac

Contestants:

• Iman Khondker, Sous Chef from Brooklyn, NY (eliminated after the appetizer)
• Cathy Pavlos, Chef and Owner from Newport Beach, CA (eliminated after the entrée)
• John Miller, Executive Chef from San Diego, CA (eliminated after the dessert)
• Zivko Radojcic, Executive Chef from New York, NY (winner)

Ingredients:

• Appetizer: Vietnamese sour soup, pork rib chops, acorn squash, pickled ginger
• Entrée: caponata agrodolce, branzino, mangos, puntarelle
• Dessert: pineapple vinegar, crema, red currants, pralines

Contestants:

• Kyo Pang, Chef and Owner from New York, NY (eliminated after the appetizer)
• Chris Pores, Executive Chef & Caterer from Manhattan, NY (eliminated after the entrée)
• Brandon Walker, Chef and Owner from Poughkeepsie, NY (eliminated after the dessert)
• Graeme Gilchrist, Chef de Cuisine from Newburyport, MA (winner)

Notes: The theme of this episode was to make sweet and sour dishes in every round.

Ingredients:

• Appetizer: egg salad sandwiches, Denver steaks, king oyster mushrooms, puttanesca sauce
• Entrée: rabbit legs, dried cod roe, cinnamon sugar pretzels, popcorn shoots
• Dessert: bouncy ube cheesecake, chocolate-covered sunflower seeds, Granny Smith apples, lychee wine

Contestants:

• Gianluca Demontis, Chef & Owner from Philadelphia, PA (eliminated after the appetizer)
• Cornelia Suhr, Chef de Cuisine from New York, NY (eliminated after the entrée)
• Nirva Israel, Personal Chef from New York, NY (eliminated after the dessert)
• Denzell Washington, Freelance Chef from New York, NY (winner)

Notes: Egg salad sandwiches provided by local NYC Japanese Restaurant Otaku Katsu.

Ingredients:

• Appetizer: loco moco, habanero peppers, fish jerky, chocolate-covered potato chips
• Entrée: turbot, amaranth leaves, pom pom mushrooms, squeezable bacon-flavored cheese
• Dessert: matzo cake, freeze-dried cacao, grapes, broccoli latte

Contestants:

• CJ Bivona, Chef de Cuisine from New York, NY (eliminated after the appetizer)
• Holly Rogers, Sous Chef from Los Angeles, CA (eliminated after the entrée)
• Taylor Knapp, Chef & Owner from Long Island, NY (eliminated after the dessert)
• Kyo Koo, Chef & Owner from Portland, OR (winner)

Ingredients:

• Appetizer: huevos haminados, orzo, broccoli rabe, lamb bacon
• Entrée: chicken breast fillets, limoncello, duck bones, runner beans
• Dessert: mayonnaise, blueberry bagels, mangos, baby food pouches

Contestants:

• Carolina Gomez, Executive Chef from Hyattsville, MD (eliminated after the appetizer)
• Jamilah Jean-Louis, Private Chef from New York, NY (eliminated after the entrée)
• Shalom Yehudiel, Chef & Owner from Teaneck, NJ (eliminated after the dessert)
• Paul Cao, Chef & Owner from Orange County, CA (winner)

Notes: The theme of this episode was soup and sandwiches. The first round was extended to 30 minutes.

Ingredients:

• Appetizer: fish skin chips, skirt steak, dandelion greens, cream of beans with coconut
• Entrée: swordfish, long hot red peppers, graffiti eggplant, gnocchi sandwich
• Dessert: balsamic pearls, honey pudding, mangosteen, cheese pierogi

Contestants:

• Mimi Huynh, Chef & Owner from Alexandria, VA (eliminated after the appetizer)
• Kyronn Cordner, Sous Chef from Tenafly, NJ (eliminated after the entrée)
• Christina Pancheri, Executive Sous Chef from San Diego, CA (eliminated after the dessert)
• Chris Edwards, Executive Chef from Washington, D.C. (winner)

Notes: The gnocchi sandwich in Round 2 consisted of a gnocchi tossed in a cheese sauce stuffed inside a mozzarella lined pizza dough.

Ingredients:

• Appetizer: liver and onions, chef's salad, Idaho potatoes, lemon meringue pie
• Entrée: chicken cutlets, carrots, corned beef hash, pancake bread
• Dessert: chocolate egg cream, fruit salad with cottage cheese, frosted shredded wheat, breakfast sandwich

Contestants:

• Kerri Horgan, Executive Chef from Nanuet, NY (eliminated after the appetizer)
• Elise Walker, Chef de Cuisine from Portland, OR (eliminated after the entrée)
• Brian McKnight, Executive Chef from Portland, OR (eliminated after the dessert)
• Marty Freda, Sous Chef from Brooklyn, NY (winner)

Notes: This episode featured diner food in every basket with the requirement to plate it in an upscale manner. Neil Patrick Harris was a celebrity guest judge for this episode. Chef Horgan previously worked with regular Chopped judge Alex Guarnaschelli.

Ingredients:

• Appetizer: blowfish tails, cookie dough pancakes, key limes, squash blossoms
• Entrée: seven layer dip, tiramisu liqueur, buffalo tenderloin, ugly vegetable mix
• Dessert: white chocolate hazelnut spread, plantain chips, loquats, rainbow sherbet roll

Contestants:

• Autumn Moultrie, Private Chef from New York, NY (eliminated after the appetizer)
• Risa Lichtman, Chef & Owner from Portland, OR (eliminated after the entrée)
• Oz Blackaller, Chef & Owner from San Diego, CA (eliminated after the dessert)
• Kiel Andersen, Chef de Cuisine from Laguna Beach, CA (winner)

Notes: The ugly veggie mix in the entree round contained: beets, kohlrabi, rhubarb, turnips, and carrots.

Ingredients:

• Appetizer: long fries, baby cauliflower, Korean taco sauce, frog legs
• Entrée: tornado fries, chicken thighs, okra, bubble tea
• Dessert: cookie fries, duck leg confit, rainier cherries, string cheese

Contestants:

• Shane Roberts, Chef & Owner from Richmond, VA (eliminated after the appetizer)
• Anthony Pino, Executive Chef from East Boston, MA (eliminated after the entrée)
• Rebecca Foxman, Chef & Owner from Philadelphia, PA (eliminated after the dessert)
• Yunha Moh, Chef & Owner from Brooklyn, NY (winner)

Notes: Every basket in this episode had a thigh meat protein and a version of french fries. The chefs had to fry something in every round. To accommodate the frying requirement, a second fryer was brought into the Chopped kitchen. The long fries in Round 1 were potatoes puréed and piped into oil to look like a long french fry. The tornado fries in Round 2 were spiralized potatoes fried on a skewer, resembling a continuous curly fry. The cookie fries in Round 3 were actually shortbread cookies shaped like french fries.

Ingredients:

• Appetizer: canned spinach, lamb t-bone steaks, linzer cookies, dressed beer
• Entrée:
  yuzu kosho, veal chops, cordyceps
  , pizza pot pie
• Dessert: piggy custard dumplings, lemon balm, white melon, cream-filled rainbow licorice

Ingredients:

• Appetizer: rainbow soup dumplings, snow crab legs, mizuna, cheddar cheese sauce
• Entrée: avocado latte, squab, baby bananas in syrup, cured egg yolks
• Dessert: vienna sausages, rainbow carrots, pomelos, gooey butter cake

Contestants:

• Nick Testa, winner of Episode 35.14 - "Weird Twist" (eliminated after the appetizer)
• Jamaal Taherzadeh, winner of Episode 35.01 - "Better Duck Next Time" (eliminated after the entrée)
• Jen Biesty, winner of Episode 43.06 - "Weird, Wacky, and Wild!" (eliminated after the dessert)
• Alex Guarnaschelli (winner)

Notes: This is the first of a series of special episodes where three past Chopped Champions competed over the course of two rounds for a chance to cook against a Chopped judge in the final round. This episode featured Alex Guarnaschelli as the Chopped judge to beat.

Ingredients:

• Appetizer: canned shrimp, popcorn gelato, fennel, mortadella
• Entrée: alligator tenderloin, coquito, watermelon radish, pea greens
• Dessert: giant can of spaghetti sauce, sunchokes, beef tenderloin, ranch dressing (packets)

Contestants:

• Noam Bilitzer, winner of Episode 36.13 - "Wild Game Plan" (eliminated after the appetizer)
• Figgy DiBenedetto, winner of Episode 41.07 - "Dollar Dishes" (eliminated after the entrée)
• Michael Castellon, winner of Episode 35.13 - "Espresso Express" (eliminated after the dessert)
• Scott Conant (winner)

Notes: This is the second of a series of special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Scott Conant as the Chopped judge to beat. In the third round, the chefs made savory courses instead of dessert.

Ingredients:

• Appetizer: carrot cake soda, mussels, water spinach, crispy chicken snacks
• Entrée: shakshuka doughnuts, venison tenderloin, celeriac, ginko nut vinegar
• Dessert: 10 pack of tacos, dover sole fillets, canned green beans, chocolate champagne truffles

Contestants:

• Chris Coleman, winner of Episode 44.03 - "Meat Fight" (eliminated after the appetizer)
• Kathleen O'Brien-Price, winner of Episode 36.10 - "Luck of the Irish" (eliminated after the entrée)
• Demetrio Zavala, winner of Episode 31.01 - "Smorgastarta Your Engines" (eliminated after the dessert)
• Tiffani Faison (winner)

Notes: This is the third of a series of special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Tiffani Faison as the Chopped judge to beat. In the third round, they made savory courses instead of dessert.

Ingredients:

• Appetizer: chicken gizzards, mangos, zhoug sauce, fish heads
• Entrée: rueben nachos, duck breast, broccoli rabe, black truffle peelings
• Dessert: omurice, double cut pork chops, rutabaga, champurrado

Contestants:

• Justin Turner, winner of Episode 27.13 - "The Bold and the Baconful" (eliminated after the appetizer)
• Rachael Polhill, winner of Episode 38.07 - "Beach Bites" (eliminated after the entrée)
• Tristen Epps, winner of Episode 35.18 - "Amped for Ramps" (eliminated after the dessert)
• Amanda Freitag (winner)

Notes: This is the fourth of a series of special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Amanda Freitag as the Chopped judge to beat. The fish heads in round 1 were from cod. In the third round, they made savory courses instead of dessert.

Ingredients:

• Appetizer: escargot, beet & cashew butter, peas, pecorino cheese
• Entrée: super spicy Mexican corn, octopus, pears, black bean garlic sauce
• Dessert: roasted lamb intestines, Denver steaks, okra, mint chocolate chip cookie dough

Contestants:

• Eric Felitto, winner of Episode 39.04 - "Breakfast Battle" (eliminated after the appetizer)
• Shacafrica Simmons, winner of Episode 34.03 - "Greater Tater" (eliminated after the entrée)
• Jillian Moskites, winner of Episode 36.09 - "Epic Eats" (eliminated after the dessert)
• Marc Murphy (winner)

Notes: This is the fifth of a series of special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Marc Murphy as the Chopped judge to beat. In the third round, they made savory courses instead of dessert.

Ingredients:

• Appetizer: beef tendon balls, grapes, Italian long hots, toaster pastry cereal
• Entrée: red snapper, zucchini blossoms, antipasto tree, date syrup
• Dessert: hummus ice cream, cherries, turmeric, chocolate snack cakes

Contestants:

• Dave Martin, winner of Episode 35.17 - "Cocktail Party" (eliminated after the appetizer)
• Anna Vocaturo, winner of Episode 34.09 - "You've Got Snail" (eliminated after the entrée)
• Tara Khattar, winner of Episode 37.07 - "Rocky Mountain Masters" (eliminated after the dessert)
• Maneet Chauhan (winner)

Notes: This is the final special episode where three past Chopped Champions competed for a chance to cook against a Chopped judge. This episode featured Maneet Chauhan as the Chopped judge to beat.

Ingredients:

• Appetizer: Japanese fruit sandwich, red shrimp, black radishes, white truffle hot sauce
• Entrée: beef liver bites, cuttlefish, shiso leaves, cauliflower hummus
• Dessert: confetti cake banana pudding, smoked duck bacon, baby corn, toffee chips

Contestants:

• Joe Johnson, winner of Grill Masters 2017 (eliminated after the appetizer)
• Chris Holland, winner of Alton's Challenge and Thanksgiving Champions (eliminated after the entrée)
• Adriana Urbina, winner of Latin Cuisine Dream and Chopped Champs Throwdown, runner-up of Thanksgiving Champions (eliminated after the dessert)
• Stephen Coe, winner of Grill Masters 2017 Battle 3 and Ultimate Redemption, runner-up of Grill Masters 2017 finale (advances to final round) (winner)

Notes: Part one of a five-part tournament featuring 16 past winners. The winner of each heat advances to the finals for a chance to cook against Bobby Flay and win $50,000. This heat featured four repeat winners who were in the final two of past tournaments.

Ingredients:

• Appetizer: sushi burgers, sea cress, lotus root, ras el hanout
• Entrée: frozen chili cheese dogs, antelope rib rack, oka, blackberry syrup
• Dessert: gummy bear tart, cocoa nibs, guava, popcorn shoots

Contestants:

• Yuri Szarzewski (winner of Episode 38.3 – "Bowled Over") (eliminated after the appetizer)
• Sophina Uong (winner of Grill Masters Napa) (eliminated after the entrée)
• Lee Knoeppel (winner of Episode 31.4 – "Midnight Snack Attack") (eliminated after the dessert)
• Andre Fowles (winner of Episode 27.9 – "Cooking Caribbean" and Episode 28.4 – "Chopped Champions: Battle 4, Kitchen Storm", runner-up of Episode 28.5 – "Chopped Champions: Conclusion, $50,000 Pay Day") (advances to final round) (winner)

Notes: Part two of a five-part tournament. This heat had two repeat winners who were in the final two of past tournaments, and two past winners who have only previously competed in their debut episodes.

Ingredients:

• Appetizer: yak burgers, rainbow cookie cake, huckleberry potatoes, comté cheese
• Entrée: canned stuffed jalapeños, royale dorade, citrus coriander, lemon dessert
• Dessert: Watergate salad, coconut sugar, Asian long beans, kombucha

Contestants:

• Emily Chapman (winner of Episode 21.13 – "Money Saver", Episode 35.12 – "An Iron Chef Thanksgiving", and Chopped: Impossible) (eliminated after the appetizer)
• Tatiana Rosana (winner of Episode 37.8 - "Under the Cuban Sun" and Episode 40.6 – "Chopped Champs Throwdown: Battle 3") (eliminated after the entrée)
• Meny Vaknin (winner of Episode 22.11 - "Hot Stuff" and Episode 28.1 - "Chopped Champions: Battle 1, Best of the Best") (eliminated after the dessert)
• Evan Hennessey (winner of Episode 37.5 - "Leftover Takeover" and Episode 40.4 – "Chopped Champs Throwdown: Battle 1") (advances to final round) (winner)

Notes: Part three of a five-part tournament. The chefs in this heat previously competed in the finales of past champions tournaments, with Chef Chapman being the only past grand champion. The rainbow cookie cake in Round 1 was reminiscent of an Italian rainbow cookie with red, white, and green colors made with almond and topped with chocolate and raspberry jam in-between each layer. The "lemon dessert" in Round 2 consisted of an edible shell made to look like a lemon filled with lemon gelee and a mousse that contained lemongrass and green cardamom.

Ingredients:

• Appetizer: pizza bites, chicken confit, graffiti eggplant, caviar
• Entrée: dirty fries, boar tenderloin, watermelon, haricot verts
• Dessert: head cheese, sweet & sour cereal, figs, queso fresco

Contestants:

• Aarthi Sampath (winner of Episode 29.2 – "Snail Snafus") (eliminated after the appetizer)
• Seis Kamimura (winner of Episode 24.11 – "Tailgate Fate") (eliminated after the entrée)
• Bradley Stellings (winner of Episode 23.3 – "Chopped Again!") (eliminated after the dessert)
• Jay Abrams (winner of Episode 27.6 – "Bacon Boys") (advances to final round) (winner)

Notes: Part four of a five-part tournament. All four contestants in this episode previously competed in the first Chopped "Beat Bobby Flay" tournament. The "dirty fries" in round 2 included tortilla chips, chili, beans, sour cream, and jalapeños. The "head cheese" in Round 3 was made from the head of a pig.

Ingredients:

• Appetizer: stuffed doughnuts, pig kidneys, upland cress, dried mangosteen
• Entrée: tilefish, lacy cauliflower, potted meat, rhubarb liqueur
• Dessert: ("Beat Bobby" round) lobster, dried duck, salty fingers, deep-fried milk

Contestants:

• Jay Abrams (winner of Episode 27.6 – "Bacon Boys") (eliminated after the appetizer)
• Evan Hennessey (winner of Episode 37.5 - "Leftover Takeover" and Episode 40.4 – "Chopped Champs Throwdown: Battle 1") ("chopped 1st in entreé")* and Andre Fowles (winner of Episode 27.9 – "Cooking Caribbean" and Episode 28.4 – "Chopped Champions: Battle 4, Kitchen Storm") ("chopped 2nd in entreé")* (eliminated after the entrée)
• Bobby Flay (eliminated after the dessert)
• Stephen Coe (winner of Episode 41.1 - "Ultimate Redemption" and runner-up of Grill Masters 2017) (winner)

Notes: Part five of a five-part tournament. Because the episode was 60 minutes and but four chefs versus three, two chefs were eliminated in the entreé round, and only the entreé round factored into the judges' decision. The stuffed doughnuts in Round 1 were stuffed with vanilla ice cream that was covered in rainbow sprinkles. The potted meat in Round 2 was made with chicken and pork. The deep-fried milk in Round 3 was sweet custard thickened with corn starch, then breaded and deep-fried.

This round simulated the format of Beat Bobby Flay, with a 45 minute final round. Lobster ravioli was Stephen's choice in Round 3. At the end of Round 3, the judges in Rounds 1 and 2 were replaced with new judges for a blind taste test; Ted presented each dish.

Ingredients:

• Appetizer: pickle bouquet, beer battered shrimp, broccolini, sour
  trahana
• Entrée: chocolate peanut butter french toast, Limburger cheese, acorn squash, culotte steaks
• Dessert: rainbow crepes, passion fruit, giant candy sticks, salted egg yolk cookies

Contestants:

• Drew Hiatt, Executive Chef from Riverhead, NY (eliminated after the appetizer)
• Nina Singto, Chef and Owner from Nashville, TN (eliminated after the entrée)
• Emily Ridgway, Research & Development Chef from San Francisco, CA (eliminated after the dessert)
• Joe Gramaglia, Chef and Owner from Warren, NJ (winner)

Ingredients:

• Appetizer: peanut butter & jelly hotdogs, peanuts, steak bites, poblano peppers
• Entrée: giant peanut butter cup, jelly packets, chicken thighs, bok choy
• Dessert: PB&J ice cream sandwiches, basil, raisins on the vine, PB&J moonshine

Contestants:

• Bo Byrne, Executive Chef from Freeport, ME (eliminated after the appetizer)
• Rama Ginde, Chef and Owner from Cresskill, NJ (eliminated after the entrée)
• Grady Kaighn, Chef and Entrepreneur from Raleigh, NC (eliminated after the dessert)
• Jesse Kuykendall, Executive Chef from San Antonio, TX (winner)

Notes: The basket ingredients were inspired by the classic American peanut butter and jelly (PB&J) sandwich.

Ingredients:

• Appetizer: pizza burger, escarole, cipollini onions, pickled beets
• Entrée: parsley cake, halibut fillets, purple cauliflower, rösti
• Dessert: gin mayonnaise, turquoise candy wafers, cara cara oranges, bitters

Contestants:

• Ralpheal Abrahante, Executive Chef from New York, NY (eliminated after the appetizer)
• Ariane Duarte, Chef and Owner from Verona, NJ (eliminated after the entrée)
• Dana Cohen-Mayer, Corporate Marketing Chef from New York, NY (eliminated after the dessert)
• Thomas Youell, Executive Chef from New York, NY (winner)

Ingredients:

• Appetizer: lemon meringue croissants, black garlic, scallops, grape soda
• Entrée: New York strip steaks, piccalilli, Chinese broccoli, tuna-flavored sandwich crackers
• Dessert: baked egg ring, pomegranates, shortbread cookies, chaat masala

Contestants:

• Noam Bilitzer, Executive Chef who competed in 'Beat the Judge: Scott' (eliminated after the appetizer)
• Jillian Moskites, Chef and Owner who competed in 'Beat the Judge: Marc' (eliminated after the entrée)
• Justin Turner, Director of Hospitality who competed in 'Beat the Judge: Amanda' (eliminated after the dessert)
• Tara Khattar, Private Chef and Consultant who competed in 'Beat the Judge: Maneet' (winner)

Notes: This is the first part of a five-part champions vs. judges tournament featuring eight chefs and eight Chopped judges, all of whom are past winners. Two chefs and two judges will compete in the finale for the largest prize offered in the show thus far: $100,000, to be donated to "Turn Up! Fight Hunger" if a judge wins. This episode had four chef competitors from "Beat The Judge".

Ingredients:

• Appetizer: herring under a fur coat, ham steaks, injera, cucamelons
• Entrée: rattlesnake pizza, nopales, beef shank, red curry paste
• Dessert: carrot bacon, gala apples, lo mein cake, white chocolate liqueur

Contestants:

• Amanda Freitag (eliminated after the appetizer)
• Chris Santos (eliminated after the entrée)
• Tiffani Faison (eliminated after the dessert)
• Marcus Samuelsson (winner)

Notes: This is the second part of a five-part tournament. This episode featured four Chopped judges from past Beat the Judge episodes as contestants.

Ingredients:

• Appetizer: sauerkraut soup, breakfast radishes, sardines, pork rind bread crumbs
• Entrée: mustard gelatin mold, wild boar, quince, smoked soy sauce
• Dessert: unicorn milkshake, raspberries,
  concha
  , lap cheong

Contestants:

• Nick Testa, Executive Chef who competed in 'Beat the Judge: Alex' (eliminated after the appetizer)
• Jen Biesty, Chef & Owner who competed in 'Beat the Judge: Alex' (eliminated after the entrée)
• Tristan Epps, Executive Chef who competed in 'Beat the Judge: Amanda' (eliminated after the dessert)
• Demetrio Zavala, Executive Corporate Chef who competed in 'Beat the Judge: Tiffani' (winner)

Notes: This is the third part of a five-part tournament. This episode had four 'Beat the Judge' competitors.

Ingredients:

• Appetizer: mock turtle soup, chicory, abalone, hootenanny
• Entrée: crab rangoon tacos, sablefish, tomato veggie juice, baby corn
• Dessert: zen garden, cranberries, confetti cheesecake, black beans

Contestants:

• Stephen Coe (eliminated after the appetizer)
• Scott Conant (eliminated after the entrée)
• Maneet Chauhan (eliminated after the dessert)
• Marc Murphy (winner)

Notes: This is the fourth part of a five-part tournament. This episode featured three Chopped judges from past "Beat the Judge" episodes and the winner of the "Beat Bobby Flay" Chopped tournament. The "hootenanny" dish in Round 1 is a baked dessert similar to a German pancake. The "zen garden" in Round 3 was edible rocks (candy) on sugar "sand".

Ingredients:

• Appetizer: cod throats, galangal, crème brûlée, hot chicken (appetizer - Tara Khattar vs. Demetrio Zavala)
• Entrée: cod throats, galangal, crème brûlée, hot chicken (appetizer - Marc Murphy vs. Marcus Samuelsson)
• Dessert: loaded nachos, butternut squash, avocado milk, suckling pig (entree - Marc Murphy vs. Demetrio Zavala)

Contestants:

• Tara Khattar (eliminated after the appetizer)
• Marcus Samuelsson (eliminated after the entrée)
• Marc Murphy (eliminated after the dessert)
• Demetrio Zavala (winner)

Notes: This is the final part of the champions vs. judges tournament with two appetizer knockout rounds and a final entree round. The chefs competed head to head in the first round and the judges competed head to head in the second round with both rounds featuring the same ingredients; that guaranteed a judge and a champion in the third entree round. A coin toss decided which group chose the order for the first two rounds; the judges won the toss and chose to go second. All rounds lasted 30 minutes. Although the judges losing, a smaller donation was made to Turn Up! Fight Hunger in honor of Chef Marc's performance.

Ingredients:

• Appetizer: goat forequarter, goat sausage, bolo de rolo, shishito peppers
• Entrée: leg of goat, goat milk baby formula, turnips, fiery cheese puffs
• Dessert: goat salami, goat cheese croquettes, lemon verbena, dragon fruit chips

Contestants:

• Greg Lipman, Chef and Owner from Atlanta, GA (eliminated after the appetizer)
• Alain Lemaire, Chef and Co-Owner from Miami, FL (eliminated after the entrée)
• Deepa Shridhar, Chef from Austin, TX (eliminated after the dessert)
• Ed Crochet, Chef and Owner from Philadelphia, PA (winner)

Notes: This is the first in a series of meat-themed episodes. Goat was the featured protein in every round.

Ingredients:

• Appetizer: barbecue spare ribs, pork butt, Brussels sprouts, Calvados
• Entrée: pork belly fried rice, pork tomahawk, pom pom mushrooms, pickled okra
• Dessert: guanciale, bacon & potato chip candy bars, muscadine grapes, dehydrated marshmallows

Contestants:

• Nick Leahy, Chef & Owner from Atlanta, GA (eliminated after the appetizer)
• Sarah Heard, Co-Chef & Owner from Austin, TX (eliminated after the entrée)
• Jason Zygmont, Chef & Owner from Nashville, TN (eliminated after the dessert)
• Denevin Miranda, Chef de Cuisine from New York, NY (winner)

Notes: This is the second in a series of meat-themed episodes. Pork was the featured protein in every round.

Ingredients:

• Appetizer: Wagyu tri-tip steak, steak tartare, upland cress, ube ice cream
• Entrée: rib roast, bone marrow shots, salsify, blooming onion
• Dessert: calf's foot jelly, beef fudge, cape gooseberries, labneh

Contestants:

• Scott Jones, Chef & Owner from Dallas, TX (eliminated after the appetizer)
• Billy Ngo, Chef & Owner from Sacramento, CA (eliminated after the entrée)
• Shorne Benjamin, Private Chef from New York, NY (eliminated after the dessert)
• Jordan Arcuri, Executive Chef from Nashville, TN (winner)

Notes: This is the third in a series of meat-themed episodes. Beef was the featured protein in every round. The tri-tip in the first round was given to the chefs intact. The beef fudge in the third round was chocolate fudge made with beef fat instead of butter.

Ingredients:

• Appetizer: bison short ribs, deviled eggs, fresh wasabi, beer jelly beans
• Entrée: bison strip loin, haricots verts, onigiri, cheese tea
• Dessert: bison jerky, bison tallow, mincemeat pie, blood oranges

Contestants:

• Kristine Kittrell, Sous Chef from Austin, TX (eliminated after the appetizer)
• Desmond Robinson, Chef & Owner from Memphis, TN (eliminated after the entrée)
• Chetan Shetty, Executive Chef from New York, NY (eliminated after the dessert)
• Dan Billo, Executive Chef from Boston, MA (winner)

Notes: This is the final meat-themed episodes. Bison was the featured protein in every round.

Ingredients:

• Appetizer: fettucine alfredo with chicken, red onions, Cabarnet, chocolate
• Entrée: vanilla ice cream, yellow snack cakes, beef heart, artichokes
• Dessert: divorce cake, cinnamon bun spread, pineapple, dates

Contestants:

• Malik Ali, Private Chef & Caterer from Philadelphia, PA (eliminated after the appetizer)
• Michael Morales, Executive Chef from Chicago, IL (eliminated after the entrée)
• Josh Sutcliff, Executive Chef from Dallas, TX (eliminated after the dessert)
• Leksi Bunnell, Sous Chef from New York, NY (winner)

Notes: This is the first of four episodes featuring what we eat when we're "hangry" (hungry & angry). The baskets in this episode include ingredients that we eat after a heartbreak.

Ingredients:

• Appetizer: big burgers, avocados, ramen noodles, mimosa
• Entrée: Philly cheesesteak, chicken tenders, pickles, Bloody Mary potato chips
• Dessert: eggs benedict, watermelon, soda crackers, coconut water

Contestants:

• Shaina Juliana, Chef and Owner from Bronx, NY (eliminated after the appetizer)
• Hux Jones, Executive Chef from Knoxville, TN (eliminated after the entrée)
• Taylor Hester, Chef de Cuisine from New York, NY (eliminated after the dessert)
• Joe Cooke, Executive Chef from Boston, MA (winner)

Notes: This is the second of four episodes featuring what we eat when we're "hangry". The baskets in this episode had fast food, alcohol-related ingredients, and/or remedies for hangovers. The judges claimed they drank the night before to accurately portray being hungover for the show.

Ingredients:

• Appetizer: ghost peppers, Carolina reaper cheese, pork secreto, grits
• Entrée: phaal curry, pineapple habñero shrub, t-bone steak, rainbow chard
• Dessert: super spicy jawbreakers, hot sauce, camel milk, guava

Contestants:

• Caroline Gutierrez, Private Chef from Atlanta, GA (eliminated after the appetizer)
• Garrett Wheeler, Executive Chef from Atlanta, GA (eliminated after the entrée)
• Brandon Silva, Executive Chef from Houston, TX (eliminated after the dessert)
• Tesia Bunton, Chef Consultant from Atlanta, GA (winner)

Notes: This is the third of four episodes featuring things we eat when we're "hangry". The baskets in this episode featured hot and spicy ingredients.

Ingredients:

• Appetizer: bacon beer cheese, romanesco cauliflower, uncured bacon, yuzu kosho
• Entrée: bacon & eggs gelatin shots, sweet corn on the cob, pork belly, biscuit dough
• Dessert: pig tails, bacon bananas foster, chocolate chips, avocados

Contestants:

• Ashley DeSilva, Executive Chef from Brunswick, ME (eliminated after the appetizer)
• Jessica Kotula, Chef and Charcutier from New York, NY (eliminated after the entrée)
• Nick Wilson, Chef and Owner from Pembroke, MA (eliminated after the dessert)
• Christopher Walker, Chef and Butcher from Boston, MA (winner)

Notes: This is the first part of a five-part outdoor tournament in Maine, centered around comfort foods. The winner of each episode advanced to the finale for a chance at $25,000. Each episode had a different theme; this one is bacon-related dishes with bacon in every basket. The bacon beer cheese in the first round was beer cheese with cheddar and swiss, in a bacon wrapped beer mug. The gelatin shots in the second round had vodka, caramel, and bacon bits inside with a gummy candy egg on top. A rainstorm interrupted the final round judging, shutting off power and limiting filming of the judge's discussion to vertical phone cameras.

Ingredients:

• Appetizer: deep fried burger, scotch bonnet peppers, peaches, sloppy Joe mix
• Entrée: burger in a can, summer squash, short ribs, glazed doughnuts
• Dessert: mustard ice cream, green apples, honeycomb, burger cupcakes

Contestants:

• Johan Jensen, Chef and Owner from Stonington, CT (eliminated after the appetizer)
• D'Andre Miller, Executive Chef from New York, NY (eliminated after the entrée)
• Mitzi Jackson-Robinson, Personal Chef from Philadelphia, PA (eliminated after the dessert)
• Danny Rassi, Chef and Owner from North Conway, NH (winner)

Notes: This is the second part of a five-part outdoor tournament. The theme of this episode is burgers, with some form of burgers in every basket. The chefs didn't have to make burgers in every round but they did have to make rich, comforting, burger-inspired dishes. The canned burger in Round 2 was a cheeseburger with ketchup, mayonnaise, and pickles.

Ingredients:

• Appetizer: mactini, turnips, mini brie bites, corndog sushi
• Entrée: mac and quiche, baby spinach, truffle pecorino, pot roast
• Dessert: mac and cheese lava cake, figs, honey goat gouda, pancake mix

Contestants:

• Melissa Chaiken, Chef & Co-Owner from Bangor, ME (eliminated after the appetizer)
• Jason Whipland, Chef & Owner from Middletown, NY (eliminated after the entrée)
• Christopher Hensel, Private Chef from New York, NY (eliminated after the dessert)
• Sarita Ekya, Chef & Owner from New York, NY (winner)

Notes: This is the third part of a five-part outdoor tournament. The theme of this episode is macaroni and cheese, with a different type of cheese, in every basket. In the first round, the "mactini" was mac and cheese inside a large martini glass. The corndog sushi was a corndog, but with a smoked salmon roll instead of a hot dog. The lava cake in the third round was a large mac & cheese fritter with a hot cheddar cheese center.

Ingredients:

• Appetizer: chocolate fudge cake, four meat pizza, plumcots, anchovies
• Entrée: spaghetti & meatball pizza, watercress, pink pineapple, pork collar
• Dessert: cereal pizza, cherries, pepper flakes, burrata cheese

Contestants:

• Austin Baker, Head Chef from Brooklyn, NY (eliminated after the appetizer)
• Pietro Mazzella, Chef & Owner from Wayne, NJ (eliminated after the entrée)
• Steve Welch, Chef & Owner from Cambridge, MA (eliminated after the dessert)
• Stacy Mokes, Executive Sous Chef from Asbury Park, NJ (winner)

Notes: This is the fourth part of a five-part outdoor tournament. The theme of this episode is pizza, both as a basket ingredient and as a dish in each round. The four meat pizza in Round 1 consisted of pepperoni, ham, sausage and bacon. The spaghetti pizza in Round 2 was meatballs, cheese, and sauce on top of a baked spaghetti crust. The cereal pizza in Round 3 was a pizza crust topped with cream cheese icing and colorful cereal.

Ingredients:

• Appetizer: pizza pot pie, red sorrel, grape jelly, hot butt cappy
• Entrée: mac & cheese stuffed turkey, collard greens, pizza cocktail, wild boar bacon
• Dessert: cinnaburger, wild blueberries, mango ketchup, mac & cheese candy canes

Contestants:

• Stacy Mokes, Executive Sous Chef from Asbury Park, NJ (eliminated after the appetizer)
• Sarita Ekya, Chef & Owner from New York, NY (eliminated after the entrée)
• Danny Rassi, Chef and Owner from North Conway, NH (eliminated after the dessert)
• Christopher Walker, Chef and Butcher from Boston, MA (winner)

Notes: This is the final part of a five-part outdoor tournament and each past themed ingredient (pizza, bacon, burger, mac & cheese) was featured in the baskets. The "hot butt cappy" in Round 1 was

Ingredients:

• Appetizer: canned bacon, mahi mahi fillets, kohlrabi, life preserver candies
• Entrée: shrimp chips, beef tenderloin, kale, onion juice
• Dessert: rambutan, nurse cake pops, cream cheese, strawberry gelatin cups

Contestants:

• Brandon Burr, Psychiatric Nurse Practitioner from Richmond, VA (eliminated after the appetizer)
• Rosanna Martinelli, Pediatric ICU Nurse from Brooklyn, NY (eliminated after the entrée)
• Krissie Scott, Geriatric Care Nurse from Memphis, TN (eliminated after the dessert)
• Lorraine Wheeler, ICU Nurse from New York, NY (winner)

Notes: This episode featured amateur cooks and paid tribute to nurses on the front lines during the COVID-19 pandemic. The nurses were adorned in rare Chopped nurse medical scrubs rather than chef jackets.

Ingredients:

• Appetizer: frozen pizza, french fries, maitake mushrooms, meatballs
• Entrée: bowl of cereal, mac and cheese, arugula, pork belly
• Dessert: toaster pastry sandwiches, persimmons, whipped cream, popcorn

Contestants:

• Keith Batts, Chef & Caterer from Nashville, TN (eliminated after the appetizer)
• Hilda Ysusi, Executive Chef & Owner from The Woodlands, TX (eliminated after the entrée)
• Brian Poe, Chef & Owner from Boston, MA (eliminated after the dessert)
• Jamarr Massey, Corporate Executive Chef from Miami, FL (winner)

Notes: This is the last of four episodes featuring things we eat when we're "hangry". The baskets in this episode had typical late night food staples.

Ingredients:

• Appetizer: blueberry pie, tarragon, lobster mushrooms, oysters
• Entrée: clam chowder, purple ninja radishes, leg of lamb, finger limes
• Dessert: brown bread in a can, dried chamomile, plums, gorgonzola dulce

Contestants:

• Woldy Reyes, Catering Chef from Brooklyn, NY (eliminated after the appetizer)
• Brittney Williams, Private Chef from New York, NY (eliminated after the entrée)
• Kristen Harlach, Executive Chef from Boston, MA (eliminated after the dessert)
• Eric Marshall, Private Chef from New York, NY (winner)

Notes: This is the first of a special five part, outdoor tournament in Maine for $50,000. Unlike past Chopped tournaments, this tournament features various special challenges doled out by Martha Stewart. For this episode, Martha reduced the pantry to a basic 20 ingredients. She swapped out the 20 ingredients in the first two rounds for pastry-based ingredients in the third round.

Ingredients:

• Appetizer: hasty pudding, garlic chives with blossoms, mussels, whole grain mustard
• Entrée: cornish hens, kale, walnuts, lobster roe, "Martharita"
• Dessert: potato candy, white nectarines, spruce tips, whipped coffee

Contestants:

• Emshika Alberini, Chef & Owner from Littleton, NH (eliminated after the appetizer)
• Paul Garberson, Executive Chef from Philadelphia, PA (eliminated after the entrée)
• Julie Cutting, Chef & Owner from Portsmouth, NH (eliminated after the dessert)
• Vladimir Lebrun, Executive Chef from Sangus, MA (winner)

Notes: This is the second part of the Martha Rules tournament. In this episode, Martha changed the amount of cook time partway into each round. The appetizer round was reduced to 15 minutes. The entrée round had an extra 5 minutes (35 minutes total) but there was also an extra ingredient in the form of a margarita made by Martha. The dessert round lasted for as long as it took Martha to make a lemon meringue pie (their time ended up being a little over 25 minutes).

Ingredients:

• Appetizer: sea urchin, fresno peppers, peanut brittle, kombu
• Entrée: lobster rolls, romano beans, veal ribeyes, pickled watermelon rind
• Dessert: apple brandy, currants, sauerkraut, artichoke cake

Contestants:

• John DaSilva, Chef & Owner from Boston, MA (eliminated after the appetizer)
• Courtnee Futch, Private Chef from New York, NY (eliminated after the entrée)
• David Israelow, Chef & Owner from New York, NY (eliminated after the dessert)
• Jennifer Normant, Executive Chef from Newburyport, MA (winner)

Notes: This is the third part of the Martha Rules tournament. In this episode, Martha made contestants switch stations in the middle of every round.

Ingredients:

• Appetizer: bittersweet soda, pea tendrils, peekytoe crabmeat, garden party orange cake
• Entrée: red snapper dogs, heirloom tomatoes, flounder, pearled black barley
• Dessert: matcha terrarium, maple syrup, carrots, salty sweet cream ice cream

Contestants:

• James Kelly, Executive Chef from Brooklyn, NY (eliminated mid-round 1) & William Lawrence, Executive Private Chef from New York, NY (eliminated after round 1) (eliminated after the appetizer)
• Anthony Caldwell, Executive Chef & Owner from Boston, MA (eliminated after the entrée)
• Julie Cutting, Chef & Owner from Portsmouth, NH (introduced in round 3) (eliminated after the dessert)
• Saba Wahid Duffy, Private Chef from Framingham, MA (winner)

Notes: This is the fourth part of the Martha Rules tournament. In this episode, the chefs were told they could be eliminated mid-round. Martha taste-tested components from everyone's stations and eliminated a chef in the middle of Round 1. A chef was also eliminated at the end of the first round. In the third round, Martha brought in a runner-up chef from a previous Martha Rules round.

Ingredients:

• Appetizer: haddock fillets, pear & cornbread skillet cake, sour beer, gloves (to forage for garden ingredient of their choice)
• Entrée: lobster bake: lobster, clams, corn, potatoes, kielbasa (at least 3 must be used)
• Dessert: giant whoopie pie, divergent melon, pork & liver terrine, fresh (cow's) milk

Contestants:

• Eric Marshall, Private Chef from New York, NY (chopped 1st in entrée) (eliminated after the appetizer)
• Vladimir Lebrun, Executive Chef from Sangus, MA (chopped 2nd in entrée) (eliminated after the entrée)
• Jennifer Normant, Executive Chef from Newburyport, MA (eliminated after the dessert)
• Saba Wahid Duffy, Private Chef from Framingham, MA (winner)

Notes: This is the final part of the Martha Rules tournament where the winner receives $50,000. In the first round Martha let each contestant pick a fourth ingredient from Maine's Earth Farm garden (Eric got mustard greens, Vlad got celery, Saba got kale, and Jennifer got lettuce). In the second round, they were directed to a separate table where Martha and the judges presented five cooked ingredients in a lobster bake and the contestants had to use at least three of them in their dish. In the third round, the finalists had to milk cows to get their fresh milk. There was no elimination in Round 1 followed by a double elimination in Round 2.

Ingredients:

• Appetizer: pepinos locos, squash blossoms, pork tenderloin, masa dough
• Entrée: taco salad, red snapper, jicama, ancho chiles
• Dessert: cheesecake chimichangas, mangos, dried hibiscus flowers, margarita

Contestants:

• Andrew Savoie, Chef and Owner from Dallas, TX (eliminated after the appetizer)
• Geronimo Lopez, Chef and Owner from San Antonio, TX (eliminated after the entrée)
• Chando Madrigal, Executive Chef and Owner from Sacramento, CA (eliminated after the dessert)
• Kiersten Gormeley, Executive Chef and Owner from New York, NY (winner)

Notes: In this episode the chefs had to make tacos in every round.

Ingredients:

• Appetizer: 60's themed cookies, meatballs with grape jelly, frozen peas, grapefruit soda
• Entrée: wieneroni casserole, button mushrooms, fondue, side of salmon
• Dessert: melon balls, tunnel of fudge cake, rocket lollipops, stacked chips

Contestants:

• Ara Malekian, Chef and Pitmaster from Richmond, TX (eliminated after the appetizer)
• Chris Valdez, Chef and Owner from Miami, FL (eliminated after the entrée)
• Margeaux Alcorta, Culinary Director from San Antonio, TX (eliminated after the dessert)
• Jonathan Beatty, Executive Chef from Atlanta, GA (winner)

Notes: This was one of a series of episodes where chefs cooked with foods popular during a given time period. This episode highlighted foods from the 1960s.

Ingredients:

• Appetizer: lunch kit, sun-dried tomatoes, Chinese chicken salad, appletini
• Entrée: pasta in a can, strawberry fruit leather, portobello mushrooms, flank steak
• Dessert: mini cookies with frosting, chocolate-covered strawberries, drinkable cereal yogurt, corn dogs

Contestants:

• Lee Frank, Chef and Owner from Exeter, NH (eliminated after the appetizer)
• Cyndi Stanimirov, Chef and General Manager from Brooklyn, NY (eliminated after the entrée)
• Michelle Tribble, Head Chef from Dallas, TX (eliminated after the dessert)
• Kenyatta Ashford, Chef and Owner from Chattanooga, TN (winner)

Notes: This was one of a series of episodes where chefs cooked with foods popular during a given time period; this episode highlighted foods from the 1990s. The lunch kit in the appetizer round contained crackers, mozzarella, and pepperoni. The canned pasta in the entree round was macaroni in a tomato sauce. In addition, Chef Tribble competed twice on

Ingredients:

• Appetizer: sustainable squash, Little Neck clams, algae oil, black ants
• Entrée: sunflowers, ostrich fillet, fonio, solar farm honey
• Dessert: meatless breakfast sausage, pea protein milk, astronaut peaches, organic cacao powder

Contestants:

• Rodrigo Ochoa, Executive Chef from Miami, FL (eliminated after the appetizer)
• Taylor Hurt, Chef from Hattiesburg, MS (eliminated after the entrée)
• Joe Schafer, Executive Chef from Kennebunkport, ME (eliminated after the dessert)
• Dan Jackson, Executive Chef from Chapel Hill, NC (winner)

Notes: This was one of a series of episodes where chefs cooked with foods popular during a given time period. This episode featured food hypothesized to become popular in the year 3000. The end of this episode had a dedication to Chef Taylor Hurt who passed away in November 2020.

Ingredients:

• Appetizer: bean sprouts, pasture raised eggs, spinach lasagna, chicken in a can
• Entrée: blood soup, parsnips, venison osso buco, M.R.E
• Dessert: livermush pudding, pickled garlic, Bartlett pears, tawny port

Contestants:

• Megan Brown, Chef & Owner from Long Island, NY (eliminated after the appetizer)
• Brianna Cooper, Chef & Owner from Brooklyn, NY (eliminated after the entrée)
• Diego Fernandez, Executive Chef from Dallas, TX (eliminated after the dessert)
• Eric Spigner, Executive Chef from Dallas, TX (winner)

Notes: This is first part of a five-part tournament where Alton Brown selected an outrageous basket ingredient for each round suggested by viewers on social media. The winner of each heat went on to the finale where they competed for $25,000. The M.R.E. in round 2 was chicken teriyaki.

Ingredients:

• Appetizer: English breakfast, chanterelle mushrooms, raspberry lambic beer, surströmming
• Entrée: ground beef apple pie, guinea hen legs, cardoons, salty licorice
• Dessert: bagel & lox cake, frozen cherries, mimolette cheese, chitterlings

Contestants:

• Henry Morgan, Sous Chef from Coral Gables, FL (eliminated after the appetizer)
• Matt Brown, Executive Chef from Sacramento, CA (eliminated after the entrée)
• Paras Shah, Executive Chef & Co-Owner from Las Vegas, NV (eliminated after the dessert)
• Christina Coupet, Corporate Executive Chef from Miami, FL (winner)

Notes: This is the second part of a five-part tournament where Alton Brown selected the baskets, including one outrageous ingredient suggested by fans on social media.

Ingredients:

• Appetizer: black radishes, tuna noodle casserole, pickle jelly beans, lutefisk
• Entrée: BBQ cottage cheese salad, rack of elk, cauliflower leaves, natto
• Dessert: musk stick marshmallow tart, frozen rhubarb, rock candy, black limes

Contestants:

• Sam Jones, Sous Chef from New York, NY (eliminated after the appetizer)
• Mohan Kulasinghum, Executive Chef from New York, NY (eliminated after the entrée)
• Keesha O'Galdez, Chef & Owner from New York, NY (eliminated after the dessert)
• Leia Gaccione
  , Executive Chef & Owner from Morristown, NJ (winner)

Notes: This is third part of a five-part tournament where Alton Brown selected the basket ingredients, including one outrageous ingredient in each round.

Ingredients:

• Appetizer: blueberry waffles, head-on shrimp, asparagus, canned haggis
• Entrée: fermented banana peels, wild boar foreshanks, bitter melon, shiokara
• Dessert: pork floss, grapefruit, pizza cookie cake, wormwood liqueur

Contestants:

• Tim McDiarmid, Chef & Owner from San Antonio, TX (eliminated after the appetizer)
• Idris Muhammad, Private Chef from Atlanta, GA (eliminated after the entrée)
• Leilani Baugh, Chef & Owner from Oakland, CA (eliminated after the dessert)
• Alex Pineda, Executive Chef from Boston, MA (winner)

Notes: This is the fourth part of a five-part tournament where Alton Brown selected the basket ingredients, including one outrageous ingredient in each round.

Ingredients:

• Appetizer: pickled pig lips, rainbow carrots, gooseneck barnacles, dried yogurt
• Entrée: chocolate covered onion, capon, fava beans, roasted lamb head
• Dessert: snack cake wedding cake, durian, kale candy canes, vegan ham

Contestants:

• Alex Pineda, Executive Chef from Boston, MA (eliminated after the appetizer)
• Eric Spigner, Executive Chef from Dallas, TX (eliminated after the entrée)
• Leia Gaccione
  , Executive Chef & Owner from Morristown, NJ (eliminated after the dessert)
• Christina Coupet, Corporate Executive Chef from Miami, FL (winner)

Notes: This is the final part of the Alton Brown tournament. Alton surprised the contestants by doubling the prize money from $25,000 to $50,000.

Ingredients:

• Appetizer: marrow bones, haricot verts, sardines, peanut butter
• Entrée: spaghetti and meatballs, chayote squash, New York strip steaks, doggie beer
• Dessert: pig ears, bananas, quail eggs, puppy cappuccino

Contestants:

• Lisa Spychala, Freelance Chef from New York, NY (eliminated after the appetizer)
• Meaghan Gannon, Private Chef from New York, NY (eliminated after the entrée)
• Scott Rackliff, Executive Chef from New York, NY (eliminated after the dessert)
• Brandon Campney, Executive Chef from Morristown, NJ (winner)

Notes: This episode featured a dog-related theme, and was produced on a new "summertime" set. The competing chefs were all dog lovers whose dishes included a separate treat, using at least one basket ingredient, for a golden retriever named James. To do so, the chefs were given an extra 10 minutes in each round, and all the baskets had ingredients that were safe for dogs to eat. The "doggie beer" in the second round was bone broth and the "cappuccino" in the third round was just whipped heavy cream.

Ingredients:

• Appetizer: foot-long hot dogs, nacho cheese sauce, soft pretzels, watermelon radishes
• Entrée: popcorn, chicken tenders, broccoli rabe, beer pickles
• Dessert: caramel apple baseballs, roasted peanuts, strawberries, cotton candy

Contestants:

• Jen Royle, Executive Chef & Owner from Boston, MA (eliminated after the appetizer)
• Aristide Williams, Private Chef from New Orleans, LA (eliminated after the entrée)
• Fanerra Dupree, Chef & Owner from Brooklyn, NY (eliminated after the dessert)
• Alix Baker, Private Chef from Brooklyn, NY (winner)

Notes: The basket ingredients in every round were inspired by baseball park food.

Ingredients:

• Appetizer: ostrich burgers, stinging nettles, oyster mushrooms, silkworm pupa
• Entrée: alligator nuggets, rack of antelope, fiddlehead ferns, blueberry pie filling
• Dessert: barbecue boar sliders, cape gooseberries, shredded coconut, goat's milk caramel

Contestants:

• Justin "JRob" Robinson, Chef & Owner from Atlanta, GA (eliminated after the appetizer)
• Joseph Quellar, Pit Master & Owner from Houston, TX (eliminated after the entrée)
• Kimberly Plafke, Production Manager & Chef from Brooklyn, NY (eliminated after the dessert)
• Larissa Da Costa, Private Chef from Los Angeles, CA (winner)

Notes: This is the first part of a five-part grilling tournament with 16 chefs competing for a $25,000 prize. Each episode in the tournament had a theme; the baskets in this episode featured wild game. Unlike past grilling tournaments, this one was held indoors on the new set and the chefs had large, open-fire grills.

Ingredients:

• Appetizer: baby back ribs, daikon, honeycomb, bologna salad
• Entrée: pork butt, cabbage, gummy apple candy, pork skin
• Dessert: banana muffins, thyme, peaches, bacon beer brittle

Contestants:

• Shane Nasby (eliminated after the appetizer)
• Dominique Leach (eliminated after the entrée)
• Joe Yim (eliminated after the dessert)
• Zuri Resendiz (winner)

Notes: This is second part of a five-part grilling tournament. This episode's baskets featured pork.

Ingredients:

• Appetizer: smoked watermelon ham, ramps, New York strip steak, butcher cut bacon
• Entrée: long bone ribeye, summer truffles, okra, jalapeño popper grilled cheese sandwiches
• Dessert: steak sauce, kumquats, chocolate Brussels sprouts, grilled dessert pizza

Contestants:

• Franco Vlasic, Co-Owner & Pitmaster from New York, NY (eliminated after the appetizer)
• Stacy Bareng, Chef & Owner from Los Angeles, CA (eliminated after the entrée)
• Bret Lunsford, Executive Chef from New York, NY (eliminated after the dessert)
• Nicole Hicks, Chef & Owner from Atlanta, GA (winner)

Notes: This is the third part of a five-part grilling tournament. This episode's baskets featured steak and related ingredients.

Ingredients:

• Appetizer: scallops, lamb chops, surf & turf sushi rolls, spinach
• Entrée: crawfish, bison t-bone steaks, frozen lima beans, cowboy queso
• Dessert: chocolate lobster claws, cured beef tongue, grilling butter, figs

Contestants:

• Aubrey Johansen, Private Chef from Tampa, FL (eliminated after the appetizer)
• John Hanlon, Executive Chef from Newton, MA (eliminated after the entrée)
• Samir Mogannam, Chef & Owner from San Francisco, CA (eliminated after the dessert)
• Annisha Garcia, Chef de Cuisine from New York, NY (winner)

Notes: This is the fourth part of a five-part grilling tournament. This episode's baskets featured meat and seafood.

Ingredients:

• Appetizer: epic barbecue burger, camel tenderloin, fire roasted poblano peppers, kiwis
• Entrée: octopus, dragon's tongue beans, prime rib roast, frozen fruit pops
• Dessert: basque burnt cheesecake, chicken fried bacon, flame grapes, corn on the cob

Contestants:

• Nicole Hicks, Chef & Owner from Atlanta, GA (eliminated after the appetizer)
• Zuri Resendiz, Executive Sous Chef from Denver, CO (eliminated after the entrée)
• Larissa Da Costa, Private Chef from Los Angeles, CA (eliminated after the dessert)
• Annisha Garcia, Chef de Cuisine from New York, NY (winner)

Notes: This is the final part of a five-part grilling tournament. Each previous tournament theme was represented in the baskets (wild game, seafood, steak, and pork).

Ingredients:

• Appetizer: strawberry cheesecake milkshake, frozen french fries, Thai basil, meatloaf mix
• Entrée: corn ice cream, russet potatoes, boneless chicken thighs, Cincinnati chili
• Dessert: milkshake flavored toaster pastries, sweet potato waffle fries, frozen cherries, cacao nibs

Contestants:

• Nico Shumpert, Private Chef from Saint Louis, MO (eliminated after the appetizer)
• Alex Williams, Chef & Owner from Los Angeles, CA (eliminated after the entrée)
• Jackie Contreras, Sous Chef from Napa, CA (eliminated after the dessert)
• Emme Collins, Private Chef from Seattle, WA (winner)

Notes: This was a themed episode where every basket had milkshake and some kind of french fries.

Ingredients:

• Appetizer: oysters, artichoke hearts, sparkling rose, crème brûlée
• Entrée: sweetheart prime rib steaks, asparagus, truffle burrata, spicy gummy lips candy
• Dessert: heart piñata cake, matcha powder, passion fruit, chocolate mousse

Contestants:

• Sam Scott and Brittney Brown, Private Chefs from Atlanta, GA and Detroit, MI (eliminated after the appetizer)
• Rachel Snyder and Lee Jackson, Private Chefs from New York, NY and Charlotte, NC (eliminated after the entrée)
• Brooke Baevsky and Matthew Wasson, Private Chefs from New York, NY and New York, NY (eliminated after the dessert)
• Camerron Dangerfield and Terence Harvey, Private Chefs from Huntsville, AL and New York, NY (winner)

Notes: This was a blind date team competition. Two private chefs were paired up based on their interests and what they were looking for in a romantic partner. They met for the first time on the show and had to work together.

Ingredients:

• Appetizer: red hot mozzarella sticks, shrimp, Romanesco cauliflower, blue cheese flavored soda
• Entrée: deep-fried pizza, catfish, kohlrabi, grits
• Dessert: deep-fried banana split, blackberries, rainbow marshmallows, puff pastry

Contestants:

• Jimmy Warren, Chef and Owner from Brooklyn, NY (eliminated after the appetizer)
• Catore Grant, Private Chef & Caterer from Brooklyn, NY (eliminated after the entrée)
• Darian Bryan, Private Chef from Buffalo, NY (eliminated after the dessert)
• Alan Delgado, Chef and Director of R&D from Brooklyn, NY (winner)

Notes: The theme of this episode was frying, with at one fried ingredient in each basket.

Ingredients:

• Appetizer: Sunday gravy, dried porcini mushrooms, arugula, white anchovies
• Entrée: basil flavored cotton candy,
  langoustines, mortadella
  , garlic bread
• Dessert: Italian cookie tray, strawberry liqueur, pears, espresso powder

Ingredients:

• Appetizer: caviar parfait, purple spinach, spicy pickle potato chips, smoked rattlesnake
• Entrée: cheese ball die, jackfruit, California Cabernet, goat leg
• Dessert: cherries jubilee, passion fruit, canned butter, vegan turkey log

Contestants:

• Monique Burns, Private Chef from Phoenix, AZ (eliminated after the appetizer)
• Graham Calabria, Chef & Owner from Charleston, SC (eliminated after the entrée)
• Zane Dearien, Executive Chef from Nashville, TN (eliminated after the dessert)
• Kaleena Bliss, Executive Chef from Seattle, WA (winner)

Notes: This was the first part of a five-part casino-themed tournament where the grand prize was a minimum of $25,000 with a chance to win more. In each round chefs rolled the dice to change one of their basket ingredients for a mystery ingredient under a cloche. Odd numbers were "unlucky" (bad) ingredients and even numbers were "lucky" (good) ingredients. In round 1, Chef Zane rolled dice to swap out his rattlesnake and got duck tongues (odd number). Chef Monique rolled to replace her rattlesnake and she got Japanese eggplant (even number). In round 2, Chef Zane rolled to swap his goat leg for snow peas (even), Chef Kaleena rolled to swap her cheese for saffron (even), and Chef Graham rolled to replace his cheese with gelatin tuna salad (odd). In round 3, Chef Zane rolled to swap his vegan turkey for a century egg.

Ingredients:

• Appetizer: cookie dough doughnuts, whole coconuts, cocktail sauce, cod milt
• Entrée: cherry wax lips, Chinese okra, bologna breakfast bowl, sea cucumber
• Dessert: bottarga, finger limes, ketchup seasoning, fat rascals

Contestants:

• Jenessa Sneva, Chef & Co-Owner from Seattle, WA (eliminated after the appetizer)
• Corey Rice, Consulting Chef & Owner from Chicago, IL (eliminated after the entrée)
• Andrew Foskey, Chef de Cuisine from Ojai, CA (eliminated after the dessert)
• Grace Goudie, Executive Chef from Arlington Heights, IL (winner)

Notes: This was the second part of a five-part casino-themed tournament where each chef had the option to roll the dice to switch out an ingredient. Chef Andrew swapped out his cookie dough doughnut and got canned haggis with lamb (odd number), Chef Grace swapped out her cod milt and got wagyu ribeyes (even number), Chef Corey swapped out his cocktail sauce and got Jonah crab claws (even), and Chef Jenessa swapped out cod milt and got natto (odd). In round two, Chef Grace swapped her cherry wax lips and got fish heads (odd), Chef Andrew swapped his sea cucumber and got alligator ribs (odd), and Chef Corey swapped his breakfast bowl and got bitter melon (odd). In round three, Chef Grace swapped her bottarga and got pear brandy, and Chef Andrew swapped his ketchup seasoning and got whacky flavored jelly beans (odd).

Ingredients:

• Appetizer: champagne gummy bears, radishes, creamed sliced beef, pork bung
• Entrée: truffle honey, artichokes, monkfish, spaghetti-ring deviled eggs
• Dessert: baked Alaska, longan fruit, grenadine, sweet relish

Contestants:

• Raquel Ervin, Executive Chef from Birmingham, AL (eliminated after the appetizer)
• Nick Dugan, Executive Chef from Las Vegas, NV (eliminated after the entrée)
• Tajahi Cooke, Chef & Owner from Denver, CO (eliminated after the dessert)
• Zoe Schor, Chef & Owner from Chicago, IL (winner)

Notes: This was part three of a five-part casino-themed tournament. In round 1 all the chefs rolled dice to swap their pork bung: Chef Zoe got chili dogs (odd number). Chef Nick got kohlrabi (even number), Chef Tajahi got pork brains in gravy (odd), and Chef Raquel got black garlic (even). In round two, Chef Zoe rolled to swap her spaghetti ring eggs for broccoli rabe (even). Chef Nick cut himself in the middle of the second round. In round three, both chefs rolled to swap their relish. Chef Tajahi got tomato soup (odd), and Chef Zoe got chocolate-covered strawberries (even)

Ingredients:

• Appetizer: smoked salmon pizza, escarole, purple sweet potato noodles, dried octopus
• Entrée: slot machine candies, sea beans, ambrosia salad, beef shank
• Dessert: cotton candy burrito, red bananas, popcorn kernels, tuna jerky

Contestants:

• Ross Pineda, Sous Chef from Queens, NY (eliminated after the appetizer)
• Nicholas Ugliarolo, Executive Chef from Philadelphia, PA (eliminated after the entrée)
• Tiffani Ortiz, Chef & Owner from Los Angeles, CA (eliminated after the dessert)
• Nichole Armstead, Executive Chef from Charlotte, NC (winner)

Notes: This was part four of a five-part casino-themed tournament. In round one, Chef Tiffani rolled to swap her purple noodles and she got Iberico ham (even number). In round two, Chef Nichole and Chef Nicholas rolled to swap their ambrosia salad. Nichole got sake (even), while Nicholas got sweet breads (odd). Also, Chef Tiffani rolled to swap her slot machine candy and got colatura di alici (even). In round three, Chef Nichole rolled to swap her tuna jerky and got whiskey truffles (even), while Chef Tiffani swapped her candy burrito and got blood pancakes (odd). With Nichole's victory, this marks the first Chopped tournament to have a woman win every preliminary round, thus ensuring an all-female tournament finale.

Ingredients:

• Appetizer: freeze dried green peppers, chirashi, head cheese, peach vodka
• Entrée: vegan lobster, fuzzy squash, rack of lamb, camel milk cheese
• Dessert: chocolate casino chips, guava, pickled pork skin, habanero hot sauce

Contestants:

• Nichole Armstead, Executive Chef from Charlotte, NC (eliminated after the appetizer)
• Grace Goudie, Executive Chef from Arlington Heights, IL (eliminated after the entrée)
• Zoe Schor, Chef & Owner from Chicago, IL (eliminated after the dessert)
• Kaleena Bliss, Executive Chef from Seattle, WA (winner)

Notes: This is the final part of a five-part casino-themed tournament. In each round, the chefs rolled the dice to add to or subtract from the grand prize. The numbers rolled would be multiplied by a thousand with even numbers (between $2,000 and $12,000) adding to the jackpot and odd numbers ($3,000 to $11,000) subtracted from the pot. In round one, Chef Zoe rolled dice to swap out her chirashi and got spicy chicken spread (odd number). Chef Nichole rolled to replace her vodka and she got durian fruit (odd). In round two, Chef Zoe rolled to swap her camel cheese and got blood oranges (even number). Chef Grace rolled to swap her vegan lobster and got mushroom ravioli (even). In round three, both chefs opted to swap their pickled pork skins. Chef Zoe got yeast extract spread (odd) and Chef Kaleena got cape gooseberries (even). The final prize amount was $40,000.

Ingredients:

• Appetizer: catfish fillets, turnips, Gullah red rice, fresh fish peppers
• Entrée: potlikker soup, pork chops, okra, millet
• Dessert: smoked ham hocks, sorghum molasses, frozen peaches, canned black-eyed peas

Contestants:

• Jasmin Andrews, Executive Chef from Orlando, FL (eliminated after the appetizer)
• Michael Woods, Executive Chef & Owner from Oakland, CA (eliminated after the entrée)
• Lisa Brooks, Executive Chef from Charlotte, NC (eliminated after the dessert)
• Brian Jupiter, Executive Chef & Owner from New Orleans, LA (winner)

Notes: To recognize Black History Month, the competitors and panel of guest judges were all Black. The basket ingredients represented Black culinary staples.

Ingredients:

• Appetizer: chocolate candy bar milk, fair trade chocolate truffles, duck breasts, chayote squash
• Entrée: white chocolate deviled eggs, ruby chocolate, rump roast, rainbow carrots
• Dessert: dark chocolate body paint, double dark chocolate cookies, Greek yogurt, rhubarb

Contestants:

• Laura Gillway, Pastry Sous Chef from Nashville, TN (eliminated after the appetizer)
• Candice Custodio, Freelance Chef from Los Angeles, CA (eliminated after the entrée)
• Lawrence Smith, Co-Owner and Chef from Phoenix, AZ (eliminated after the dessert)
• Anthony Jones, Executive Sous Chef from Miami, FL (winner)

Notes: The theme of this episode was chocolate in every round. Chef Anthony works under regular Chopped judge Marcus Samuelsson.

Ingredients:

• Appetizer: alligator tenderloin, edamame, carbonated candy, chocolate bone broth
• Entrée: frog legs, Chinese broccoli, churchkhela, matcha waffles
• Dessert: fruit cereal, pine cone bud syrup, lemons, mushroom flavored candy canes

Contestants:

• Halee Raff, Chef & Owner from Chicago, IL (eliminated after the appetizer)
• Joshua Kihm, Executive Sous Chef from San Diego, CA (eliminated after the entrée)
• Sterling Buckley, Executive Chef from Las Vegas, NV (eliminated after the dessert)
• Kayla Robison, Executive Chef from Cincinnati, OH (winner)

Notes: This was Chef Antonia Lofaso's first episode as a judge on Chopped.

Ingredients:

• Appetizer: seafood tower, bubble blossoms, saffron water, caviar potato chips
• Entrée: gold wrapped sushi, lacy cauliflower, torta del casar, rack of Berkshire pork
• Dessert: diamond fruitcake, bayberries, ruby chocolate martini, squid ink

Contestants:

• Daniela Guerra Bowman, Sous Chef from Miami, FL (eliminated after the appetizer)
• Luke Rogers, Executive Chef from Dallas, TX (eliminated after the entrée)
• Karl Gorline, Chef de Cuisine from Jackson, MS (eliminated after the dessert)
• Chris Dodson, Sous Chef from Chicago, IL (winner)

Notes: The theme of this episode was expensive, unusual ingredients in every basket.

Ingredients:

• Appetizer: Detroit style pizza, broccoli rabe, ground turkey, roasted bone marrow & shallot jam
• Entrée: kung pao chicken, Brussels sprouts, whole branzino, negroni to-go
• Dessert: donut tower, oranges, baked apple pie, crème brûlée bubble tea

Contestants:

• Kyndra McCrary, Chef and Owner from Burbank, CA (eliminated after the appetizer)
• Dylan Temple, Executive Chef from Duluth, GA (eliminated after the entrée)
• Joseph Fontelera, Chef and Owner from Chicago, IL (eliminated after the dessert)
• Donna Lee, Chef and Owner from Chicago, IL (winner)

Notes: Every basket in this episode featured at least one restaurant takeout dish.

Ingredients:

• Appetizer: chicken alfredo in a can, rainbow chard, shredded coconut, stomach sandwich
• Entrée: bison spleen, flat cabbage, hot chicken pizza, gummy noodles
• Dessert: asparagus
  dragon fruit
  , dirt soda, tie-dye chocolate

Contestants:

• Salimah Abdul-Hakim, Executive Chef from Cincinnati, OH (eliminated after the appetizer)
• Jeremy Pyrzynski, Executive Chef from Berwyn, IL (eliminated after the entrée)
• Justin Groom, Private Chef from Seattle, WA (eliminated after the dessert)
• Adrianna Siller, Freelance Chef from Tampa, FL (winner)

Notes: This was a viewers' choice episode. The basket ingredients were chosen by fans across social media and there was a short video in each round from Chopped fans explaining why they chose an unusual ingredient.

Ingredients:

• Appetizer: BLT mac & cheese, colossal cut bacon, bibb lettuce, tomato jam
• Entrée: pork belly, lettuce bouquet, tomato vodka, beets
• Dessert: bacon grease, lettuce flavored ice cream, roasted tomatoes, strawberry milk powder

Contestants:

• Ben Crookston, Executive Chef from Seattle, WA (eliminated after the appetizer)
• Cole Dunlap, Chef and Owner from Chicago, IL (eliminated after the entrée)
• Lindsey Magee, Chef and Owner from Phoenix, AZ (eliminated after the dessert)
• Tam Patterson, Chef and Owner from Memphis, TN (winner)

Notes: The theme of this episode was BLT inspired dishes and every basket featuring versions of bacon, lettuce, and tomatoes.

Ingredients:

• Appetizer: blackberry pie,
  caper berries
  , chili lime seasoning
• Entrée: bratwurst pie, thin-sliced steak, bitter melon, gazpacho
• Dessert: pie bites, rambutan, fish-shaped pretzels, mayhaw jelly

Contestants:

• Nikita "Nik" Sanches, Chef and Owner from Detroit, MI (eliminated after the appetizer)
• Carter Hach, Executive Chef from Nashville, TN (eliminated after the entrée)
• Esther Stilwell, Chef and Owner from New York, NY (eliminated after the dessert)
• Mai Giffard, Chef from Chicago, IL (winner)

Notes: The theme of this episode was pie, with some form of pie in every basket. Each round, the chefs were required to make a type of pie.

Ingredients:

• Appetizer: coconut vinegar, red snapper fillets, mangos, pickle ice cream
• Entrée: pickle brine, chicken thighs, rainbow cauliflower, pickled turnips
• Dessert: pickled bologna, grapes, sugar cookie dough, pickled sakura blossoms

Contestants:

• Sebastian Vargo, Chef and Owner from Chicago, IL (eliminated after the appetizer)
• Bert Sheffield, Executive Chef from Nashville, NC (eliminated after the entrée)
• Mahogany Williams, Chef and Owner from Seattle, WA (eliminated after the dessert)
• Nicco Muratore, Executive Chef from Boston, MA (winner)

Notes: This episode required the chefs to pickle something in every round. Each basket contained at least one pickled/brined ingredient.

Ingredients:

• Appetizer: bagel & lox platter, roast beef, avocados, honey mustard dressing
• Entrée: loaded baked potato, turkey breast, spinach, cream soda
• Dessert: special ice cream sandwich, ham, raspberries, sauerkraut

Contestants:

• Rebecca King, Chef and Owner from Los Angeles, CA (eliminated after the appetizer)
• Adrian Castro, Chef de Cuisine from Los Angeles, CA (eliminated after the entrée)
• Tyler Houston, Chef de Cuisine from Chicago, IL (eliminated after the dessert)
• Ursula Siker, Chef and Owner from Chicago, IL (winner)

Notes: This episode featured delicatessen chefs with deli-centered ingredients in every basket.

Ingredients:

• Appetizer: carne asada fries, rock shrimp, red cabbage, tepache
• Entrée: agave worms, flank steak, zucchini, baby corn elote
• Dessert: horchata ice cream sandwiches, cobanero peppers, black beans, Mexican chocolate

Contestants:

• Alex Astranti, Executive Chef from Dallas, TX (eliminated after the appetizer)
• Oscar Samayoa, Chef and Owner from Chicago, IL (eliminated after the entrée)
• Christina Currier, Executive Sous Chef from Austin, TX (eliminated after the dessert)
• Josh Kagenski, Sous Chef from Austin, TX (winner)

Notes: This was a themed episode that required chefs to make tacos in every round. Baskets included taco-related ingredients.

Ingredients:

• Appetizer: oysters, eggplants, gnudi, charcuterie board
• Entrée: heart-shaped pizza, figs, wild boar tenderloin, conch
• Dessert: rose petal pie, ginger, papaya, salted caramel

Contestants:

• Arturo Avallone, Private Chef from Los Angeles, CA (eliminated after the appetizer)
• Taylur Davis, Chef and Owner from Atlanta, GA (eliminated after the entrée)
• Kevin Ruiz, Executive Chef from Raleigh, NC (eliminated after the dessert)
• Simona Lauren, Private Chef from Scottsdale, AZ (winner)

Notes: The theme of this episode was "sexy dishes" made from basket ingredients considered to be

Ingredients:

• Appetizer: changua, pheasant sausage, pea tendrils, mac & cheese powder
• Entrée: smorgastarta, crispy onion chips, corn on the cob, bergamot liqueur
• Dessert: pig tails, maraschino cherries, long peppers, pistachio cream

Contestants:

• Mykie Moll, Executive Chef from Washington D.C. (eliminated after the appetizer)
• Charles Withers, Chef and Owner from Cape Cod, MA (eliminated after the entrée)
• Kaitlyn Smith, Sous Chef from Los Angeles, CA (eliminated after the dessert)
• Jhonny Reyes, Chef and Owner from Seattle, WA (winner)

Ingredients:

• Appetizer: chuck wagon chili, tri-colored bell peppers, tri-tip, Tennessee whiskey
• Entrée: canned vegetarian steak, portobello mushrooms, pork shoulder, cowboy caviar
• Dessert: cherry pudge pie, prickly pear, biscuit dough, jalapeño peanut brittle

Contestants:

• Melissa Guerra, Food Historian from Rio Grande Valley, TX (eliminated after the appetizer)
• Jack Matusek, Chef and Butcher from Yoakum, TX (eliminated after the entrée)
• Courtney Kattner, Chuck Wagon Cook from Petersburg, TX (eliminated after the dessert)
• Jason Blackwell, Private Chef from Dallas, TX (winner)

Notes: Four Texas chefs competed in this episode with cowboy-inspired ingredients.

Ingredients:

• Appetizer: pink pineapple, taiyaki, habanero peppers in oil, plant-based chicken
• Entrée: chicken feet, lamb shanks, broccoli rabe, bagel bombs
• Dessert: caponata, blood oranges, artisanal goat cheese, galaxy gelatin cake

Contestants:

• Jayden Canady, Sous Chef from Orlando, FL (eliminated after the appetizer)
• Charlotte De Bleecker, Line Cook from Cupertino, CA (eliminated after the entrée)
• Cat White, Sous Chef from St. Paul, MN (eliminated after the dessert)
• Reuben Dhanawade, Sous Chef from Newark, DE (winner)

Notes: This was part one of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. Throughout the tournament, the chefs were judged on their kitchen skills and work ethic in addition to the usual criteria of presentation, taste, and creativity. Additionally, each set of ingredients in the tournament was chosen by a judge; for this part, Chris chose the appetizer basket, Maneet chose the entree basket, and Scott chose the dessert basket.

Ingredients:

• Appetizer: chilaquiles, watercress, skirt steak, rice cereal treats
• Entrée: aloo toast sandwiches, oca, whole chickens, ground bean sauce
• Dessert: gianduja, bananas, licorice, duck prosciutto

Contestants:

• Beau LeMarbre, Sous Chef from Virginia Beach, VA (eliminated after the appetizer)
• Shine Ou Yang, Sous Chef from
  Taichung, Taiwan
  (eliminated after the entrée)
• Loic Sany, Chef de Cuisine from Washington, D.C. (eliminated after the dessert)
• Mat Espiritu, Sous Chef from Santa Monica, CA (winner)

Notes: This was part two of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Chris chose the appetizer basket, Maneet chose the entree basket, and Scott chose the dessert basket.

Ingredients:

• Appetizer: araucana eggs, green romano beans, pink snack cakes, goat brains
• Entrée: gyro poutine, velvet oyster mushrooms, deckle of beef, Calabrian chiles
• Dessert: deep-fried champagne, lychees, purple sweet potato vinegar, chickpea flour

Contestants:

• Aubrey Allen, Sous Chef from Chicago, IL (eliminated after the appetizer)
• DeAndre Smith, Private Chef from Denver, CO (eliminated after the entrée)
• Alex Herman, Sous Chef from St. Louis, MO (eliminated after the dessert)
• Francisco "Paco" Moran, Sous Chef from Los Angeles, CA (winner)

Notes: This was part three of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Maneet chose the appetizer basket, Scott chose the entree basket, and Chris chose the dessert basket.

Ingredients:

• Appetizer: octopus, Buddha's hand, frozen hash browns, duck fat caramels
• Entrée: Korean hotdogs, pears, cherry cola, tilefish
• Dessert: rosewater syrup, dragon fruit, candied fruit slices, camel jerky

Contestants:

• Michael Sabatino, Sous Chef from New York, NY (eliminated after the appetizer)
• Angel Ortega, Junior Sous Chef from San Diego, CA (eliminated after the entrée)
• Kevin Cardenas, Chef from Brooklyn, NY (eliminated after the dessert)
• Lauren Windham, Lead Line Cook from Atlanta, GA (winner)

Notes: This was part four of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Scott chose the appetizer basket, Chris chose the entree basket, and Maneet chose the dessert basket.

Ingredients:

• Appetizer: street corn ravioli, baby bok choy, monkfish liver, yuzu kosho
• Entrée: 'o pere 'o musso, green chickpeas, pork crown roast, chunky peanut butter
• Dessert: Indian burfi, jackfruit, hot chicken ice cream sandwich, feni

Contestants:

• Lauren Windham, Lead Line Cook from Atlanta, GA (eliminated after the appetizer)
• Reuben Dhanawade, Sous Chef from Newark, DE (eliminated after the entrée)
• Mat Espiritu, Sous Chef from Santa Monica, CA (eliminated after the dessert)
• Francisco "Paco" Moran, Sous Chef from Los Angeles, CA (winner)

Notes: This was part five of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For the finale, Chris chose the appetizer basket, Scott chose the entree basket, and Maneet chose the dessert basket. The winner, Chef Moran, opted to become a sous chef for Scott at his restaurant in Scottsdale, Arizona.

Ingredients:

• Appetizer: littleneck clams, pineapple tomatillos, cocktail franks, mini pancake stack
• Entrée: mini fried pickles, Cornish hens, baby eggplant, tiny ketchup bottles
• Dessert: burger cookies, baby zucchini, chokeberries, tiny spiked horchata

Contestants:

• Jonathan Shuler, Executive Chef (eliminated after the appetizer)
• Josue Pena, Executive Chef from Miami, FL (eliminated after the entrée)
• Alex Gregoire, Executive Chef from Brittany, France, and Las Vegas, NV (eliminated after the dessert)
• Olivia "Liv" Hurst, Executive Chef from Atlanta, GA (winner)

Notes: The theme of this episode was using tiny ingredients to create dishes that have big flavors.

Ingredients:

• Appetizer: top sirloin cap, smoked old-fashioned, poblano peppers, grilled peach toast
• Entrée: BBQ sundae, boneless whole pork loin, broccoli steaks, honey butter corn ribs
• Dessert: gummy watermelon, star fruit, toffee chips, empanada dough

Contestants:

• Molly Behnke, Private Chef from Portland, OR (eliminated after the appetizer)
• Danny Gordon, Chef & Owner from Los Angeles, CA (eliminated after the entrée)
• Mateo Mackbee, Chef & Owner from New Orleans, LA (eliminated after the dessert)
• Roberto Centeno, Executive Chef from Phoenix, AZ (winner)

Notes: The theme of this episode was grilling. Unlike most grilling episodes, the chefs were allowed to use the ovens. The BBQ sundae in the second round was layers of couscous, mashed potatoes, baked beans, coleslaw, and BBQ sauce in a mason jar that were made to look like an ice cream sundae.

Ingredients:

• Appetizer: baked feta, mussels, micro mizuna, raindrop cake
• Entrée: rainbow brownies, lamb loin, beet hummus, fifteen-hour potatoes
• Dessert: cotton candy cake, nature's cereal, bergamot, croissant doughnuts

Contestants:

• Alix Traeger (eliminated after the appetizer)
• Tway Da Bae (eliminated after the entrée)
• H. Woo Lee (eliminated after the dessert)
• Ahmad Alzahabi (winner)

Notes: Four young home cooks with large social media followings on Twitter, TikTok, and Instagram compete. Each basket also had at least one ingredient that originated as a social media trend. They were given 30 minutes in the appetizer round instead of the usual 20.

Ingredients:

• Appetizer: cheese sushi, spinach, king crab legs, asiago cheese
• Entrée: pizza burrito, beech mushrooms, rose veal chops, Taleggio
• Dessert: cheese cracker crunch cake, grapes, sour cherry spread, honey goat Gouda

Contestants:

• Jasmine Norton, Chef and Co-Owner from Baltimore, MD (eliminated after the appetizer)
• Jessica "Jess" Ngo, Sous Chef from Los Angeles, CA (eliminated after the entrée)
• Patrick Costa, Executive Chef and Owner from Los Angeles, CA (eliminated after the dessert)
• Anthony Denning, Chef and Owner from Charlotte, NC (winner)

Notes: The theme of this episode was cheese in every mystery basket. A variety of cheeses was also included in the pantry.

Ingredients:

• Appetizer: deep-fried turducken, purple potatoes, ground turkey, pumpkin cheese ball
• Entrée: sourdough bread turkey, turkey tenderloin, Brussels sprouts, maple pumpkin butter
• Dessert: pie cake, pomegranates, pecans, candy corn punch

Contestants:

• Joshua Martin, Math Teacher from Houston, TX (eliminated after the appetizer)
• Ryan Gholson, Music Teacher from Baltimore, MD (eliminated after the entrée)
• Jessica Snyder, Math Teacher from Brooklyn, NY (eliminated after the dessert)
• Kathleen Cluchey, History & Science Teacher from Fort Worth, TX (winner)

Notes: This episode was a Thanksgiving-themed episode featuring four home cooks who were also teachers. They are given 30 minutes in the appetizer round instead of the usual 20.

Ingredients:

• Appetizer: pork uterus, pork and seaweed doughnuts, purple yams, cumin soda
• Entrée: rooster testicle stew, beef kidney, cardoons, fried egg cake
• Dessert: cricket milkshake, horned melon, green pepper jelly, dragon beard candy

Contestants:

• Sarah Cloyd, Executive Chef (eliminated after the appetizer)
• Travis Peters, Chef & Owner from Tucson, AZ (eliminated after the entrée)
• Charleston Yang, Sous Chef (eliminated after the dessert)
• Nikko Cagalanan, Chef & Owner (winner)

Notes: The baskets featured "bizarre" ingredients.

Ingredients:

• Appetizer: whole oxtail, giant moscow mule, long beans, nacho tower
• Entrée: bison rib roast, dinosaur kale, giant can of potato chips, bowl of spaghetti and meatballs
• Dessert: giant gummy snake, mega chocolate cookie bar, long stem strawberries, ice cream sundae

Contestants:

• Dana McCloskey, Chef (eliminated after the appetizer)
• Chase Davis, Chef & Owner (eliminated after the entrée)
• Naya Wantee, Private Chef & Caterer (eliminated after the dessert)
• Max Robbins, Executive Chef (winner)

Notes: Each basket had oversized ingredients, including one ingredient that, due to its size, was both placed under a separate cover in the pantry and had to be shared among the chefs. In line with the theme, the chefs also had to include big flavors in their dishes.

Ingredients:

• Appetizer: Christmas cupcake wreath, glazed ham, pomelos, potato latkes
• Entrée: fruitcake, beef tenderloin, beets, eggnog
• Dessert: marshmallows, spritz cookies, cranberries, creamed honey

Contestants:

• Hayko Pattison (eliminated after the appetizer)
• Barbara Mitchell-Peten (eliminated after the entrée)
• Lisa Thompson (eliminated after the dessert)
• Merry Graham (winner)

Notes: This episode featured four grandmothers as contestants. They are given 30 minutes in the appetizer round instead of the usual 20.

Ingredients:

• Appetizer: fried gluten with peanuts, scallops, leeks, chai tea latte
• Entrée: beef stroganoff tacos, winter truffles, Bloody Mary olives, ostrich fan fillet
• Dessert: yeast extract spread, pink variegated lemons, heavy cream, blueberry pancake pie

Contestants:

• Chantiel Melson (eliminated after the appetizer)
• Kevin Green (eliminated after the entrée)
• Dan Kardos (eliminated after the dessert)
• Mamba Hamissi (winner)

Ingredients:

• Appetizer: pho, ahi tuna, snow peas, hatch chiles
• Entrée: mission-style burritos, tri-tip, celery root, green goddess dressing
• Dessert: dragon’s breath, nopales, doughnut dough, brute rose

Contestants:

• Sara Hauman (eliminated after the appetizer)
• Min Kim (eliminated after the entrée)
• Rashida Holmes (eliminated after the dessert)
• Hosea Rosenberg (winner)

Ingredients:

• Appetizer: kringle, lake perch, corn on the cob, salted egg yolk paste
• Entrée: deep dish pizza, goat shoulder, Idaho potatoes, Greek dressing
• Dessert: root beer float, frozen cherries, pita chips, buckeyes

Contestants:

• Karyn Tomlinson (eliminated after the appetizer)
• Andy Schumacher (eliminated after the entrée)
• Jill Vedaa (eliminated after the dessert)
• Omar Anani (winner)

Ingredients:

• Appetizer: pimento cheese quick bread, salty fingers, red eye gravy, gulf shrimp
• Entrée: chicken & waffles, swamp cabbage, minute steak, moonshine-soaked pickles
• Dessert: whiskey & cola sheet cake, sliced peaches, sour candy balls, mayonnaise

Contestants:

• Javier Becerra (eliminated after the appetizer)
• Scotley Innis (eliminated after the entrée)
• Austin Sumrall (eliminated after the dessert)
• Sara Bradley (winner)

Notes: Chef Innis had previously competed on the

Ingredients:

• Appetizer: Pennsylvania pot roast, escarole, everything bagel dip, Manhattan
• Entrée: live lobster, New England clam chowder, graffiti eggplant, horseradish
• Dessert: Boston cream pie, blueberries, scrapple, coffee syrup

Contestants:

• Lee Chizmar (eliminated after the appetizer)
• Elijah Milligan (eliminated after the entrée)
• Shenarri Freeman (eliminated after the dessert)
• Pepe Moncayo (winner)

Ingredients:

• Appetizer: mile high apple pie, okra, lamb tongue, tamales
• Entrée: Chicago dogs, red snapper, lacy cauliflower, maple syrup
• Dessert: sea urchin, bananas, sweet tea, french fry sundae

Contestants:

• Pepe Moncayo (eliminated after the appetizer)
• Omar Anani (eliminated after the entrée)
• Hosea Rosenberg (eliminated after the dessert)
• Sara Bradley (winner)

Ingredients:

• Appetizer: bucket of meatballs, Persian cucumbers, hot chicken seasoning, peanut brittle
• Entrée: canned sardines, pea shoots, mussels, freeze-dried stuffed olives
• Dessert: pork floss, Thai basil, rock candy, Vietnamese egg coffee

Contestants:

• Evan Zagha (eliminated after the appetizer)
• Soo Ahn (eliminated after the entrée)
• A.J. Sankofa (eliminated after the dessert)
• Suchanan “Bao Bao” Aksornnan (winner)

Notes: Noodles and pasta were the theme of this episode.

Ingredients:

• Appetizer: beef ravioli in a can, king trumpet mushrooms, playing card cookies, caviar service
• Entrée: pork uterus, okra, hoisin sauce, truffle mac and cheese
• Dessert: wafer cigars, rotisserie chicken, cherries, espresso martini

Contestants:

• Sami Rodriguez, Chef & Owner (eliminated after the appetizer)
• Day Joseph, Chef de Cuisine (eliminated after the entrée)
• Andy Knudson, Executive Chef (eliminated after the dessert)
• Katherine "Kat" Turner, Chef & Partner (winner)

Notes: This was part one of a five-part tournament in which the grand prize was a minimum of $25,000 (with a chance to win more). This casino-themed tournament allowed chefs to bet on and play a game of roulette to exchange one of their basket ingredients for new ingredients hidden under golden (lucky) or black (unlucky) cloches. Unsuccessful bets on red or black resulted in choosing from "unlucky" (bad) ingredients, while successful bets resulted in choosing from "lucky" (good) ingredients. However, the dessert round became a "double down" round with a twist. In addition to the roulette wheel, the chefs were given a second chance if they lost at it. They could either choose an unlucky ingredient or instead play the slots at a slot machine for another chance at choosing a lucky ingredient. But if they lost at the slots, as well, then they would be given the worst, unluckiest possible ingredient available. In the appetizer round, Chef Sami spun the wheel to swap out his playing card cookies for yuzu (by successfully betting on red), and Chef Kat spun the wheel to replace her ravioli in a can with croissants (by successfully betting on black). In the entrée round, Chef Kat spun the wheel to swap her pork uterus for black chicken (by unsuccessfully betting on black), Chef Day spun the wheel to swap her hoisin sauce for a charcuterie board (by successfully betting on red), and Chef Andy spun the wheel to replace his pork uterus with limburger cheese (by unsuccessfully betting on black). In the dessert round, Chef Andy spun the wheel to swap his rotisserie chicken for fermented butter (by unsuccessfully betting on black), and Chef Kat spun the wheel to swap her own rotisserie chicken for cow eyeballs (by first unsuccessfully betting on red and then losing at the slot machine).

Ingredients:

• Appetizer: pork blood, squash blossoms, long bone steak, dice lollipops
• Entrée: chitlins, fava beans, cotton candy burrito, rack of lamb
• Dessert: garlic juice, oranges, blue cheese stuffed olives, twenty-four-layer chocolate cake

Contestants:

• Terri Allen, Chef & Owner from Kansas City, MO (eliminated after the appetizer)
• Alex Lira, Chef & Owner from Charleston, SC (eliminated after the entrée)
• Alexandra Jones, Chef de Cuisine (eliminated after the dessert)
• Kirsten Shaw Schmitt, Private Chef (winner)

Notes: This was part two of a five-part tournament. In the appetizer round, all four chefs chose to swap out their pork blood, with Chef Terri swapping hers for roasted bone marrow (by successfully betting on red), Chef Alexandra swapping hers for Chinese broccoli (by successfully betting on red), Chef Kirsten swapping hers for Cornish hens (by successfully betting on black), and Chef Alex swapping his for heirloom tomatoes (by successfully betting on black). In the entrée round, Chef Alexandra swapped her chitlins for circus peanuts (by unsuccessfully betting on red), Chef Kirsten swapped her chitlins for chocolate-covered onions (by unsuccessfully betting on red), and Chef Alex swapped his cotton candy burrito for Hen of the Woods mushrooms (by successfully betting on black). In the dessert round, both chefs chose to swap out their garlic juice, with Chef Kirsten swapping hers for vanilla bean paste (by successfully betting on red), and Chef Alexandra swapping hers for salted caramels (by successfully betting on black).

Ingredients:

• Appetizer: stargazy pie, sea beans, marshmallows, twenty-four-karat gold chicken wings
• Entrée: cured tuna heart, elk medallions, Concord grapes, creamed spinach
• Dessert: pork and gelatin, figs, long peppers, Vegas ice cream sundae

Contestants:

• Jim Armstrong, Executive Chef (eliminated after the appetizer)
• Brittany Allen, Sous Chef from Miami Beach, FL (eliminated after the entrée)
• Josh Blum, Private Chef from Miami Beach, FL (eliminated after the dessert)
• Samantha "Sam" Quintero, Chef (winner)

Notes: This was part three of a five-part tournament. In the appetizer round, Chef Sam swapped her marshmallows for skirt steak (by successfully betting on red), Chef Jim swapped his twenty-four-karat chicken wings for lamb leg steaks (by successfully betting on black), Chef Josh swapped his stargazy pie for opah (by successfully betting on black), and Chef Brittany swapped her marshmallows for olive soup (by unsuccessfully betting on black). In the entrée round, all three chefs chose to swap out their cured tuna hearts, with Chef Brittany swapping hers for freeze-dried ice cream sandwiches (by unsuccessfully betting on red), Chef Josh swapping his for pork belly (by successfully betting on red), and Chef Sam swapping hers for gummy sushi (by unsuccessfully betting on red). In the dessert round, Chef Josh swapped out his pork and gelatin for a whole chicken in a can (by unsuccessfully betting on red and then losing at the slots).

Ingredients:

• Appetizer: goat water, wasabi root, vodka cranberry, clams casino
• Entrée: eel, bok choy, porterhouse steaks, corn mousse cake
• Dessert: hangover burger, aloe vera leaf, oatmeal, chocolate casino chips

Contestants:

• Ashley Sweeten, Chef de Cuisine & Partner (eliminated after the appetizer)
• Natascha Hess, Chef & Owner (eliminated after the entrée)
• Jorge Gomez, Chef & Owner (eliminated after the dessert)
• Ann Kim, Executive Chef (winner)

Notes: This was part four of a five-part tournament. In the appetizer round, Chef Ann swapped her goat water for tuna casserole (by unsuccessfully betting on red), Chef Jorge swapped his vodka cranberry for branzino (by successfully betting on black), and Chef Natascha swapped her wasabi root for duck confit (by successfully betting on red). In the entrée round, all three chefs chose to swap out their eel, with Chef Ann swapping hers for Kauai sweet prawns (by successfully betting on red), Chef Natascha swapping hers for twice-baked potatoes (by successfully betting on red), and Chef Jorge swapping his for baby corn (by successfully betting on black). In the dessert round, both chefs chose swap out their aloe vera leaves, with Chef Ann swapping hers for pears (by unsuccessfully betting on red, but then winning at the slots), and Chef Jorge swapping his for a crepe cake (by successfully betting on black).

Ingredients:

• Appetizer: lamb’s head, Trevisano, money mints, buffalo ranch chicken fries
• Entrée: fish maw, rainbow chard, camel hump fat, lobster
• Dessert: liver cheese, giardiniera, champagne, Vegas wedding cake

Contestants:

• Katherine "Kat" Turner, Chef & Partner (eliminated after the appetizer)
• Kirsten Shaw Schmitt, Private Chef (eliminated after the entrée)
• Ann Kim, Executive Chef (eliminated after the dessert)
• Samantha "Sam" Quintero, Chef (winner)

Notes: This is the final part of a five-part tournament. In every round, the chefs played the slots to add to or subtract from the grand prize. Dollar signs would add $5,000 to the pot, while cleavers would subtract just as much from it. In the appetizer round, the chefs got three dollar signs, adding $15,000 total. In the entrée round, the chefs got two dollar signs and a cleaver, adding $5,000 total. In the dessert round, the chefs got two dollar signs and an empty payline, adding $10,000 total and bringing the final pot to a grand total of $55,000. In the appetizer round, Chef Kat swapped her money mints for halibut filets (by successfully betting on red), Chef Kirsten swapped her buffalo chicken fries for alligator hearts (by unsuccessfully betting on black), Chef Sam swapped her buffalo chicken fries for duck bills (by unsuccessfully betting on red), and Chef Ann swapped her buffalo chicken fries for broccoli rabe (by successfully betting on red). In the entrée round, Chef Kirsten swapped her fish maw for brownie hotdogs (by unsuccessfully betting on red). In the dessert round, Chef Ann swapped her liver cheese for mustard ice cream (by unsuccessfully betting on red).

Ingredients:

• Appetizer: pork belly
  bao buns
  , coppa steaks, barbecue-flavored vodka, peaches
• Entrée: tongue and blood pudding, mustard greens, porchetta roast, paneer cheese
• Dessert: pork neck bones, pickled ginger, cranberries, apple cider doughnuts

Contestants:

• Amanda Lowry, Private Chef & Caterer (eliminated after the appetizer)
• Zev Bennett, Corporate Chef (eliminated after the entrée)
• Winnie Yee-Lakhani, Owner & Pit Madam, Orange County, CA (eliminated after the dessert)
• Oscar Padilla, Executive Chef (winner)

Notes: Every mystery basket included a pork product.

Ingredients:

• Appetizer: heart-shaped ravioli, red snapper, fairy tale eggplant, scarlet kiss cocktail
• Entrée: beet truffles, artichoke hearts, chateaubriand, brie en croute
• Dessert: chocolate fondue, grapes, hot honey, hugs & kisses cookies

Contestants:

• Eric Rockwell and Hayden Haas (eliminated after the appetizer)
• Alix Bazigos and AJ Oliver (eliminated after the entrée)
• Henry Hill and Molly Arnett (eliminated after the dessert)
• Darian Hernandez and Izzy Buasier (winner)

Notes: This was a team competition featuring pairs of single chefs meeting for the first time as blind dates. The winning pair also won dinner at one of judge Chris Santos' restaurants in addition to the prize money.

Ingredients:

• Appetizer: alligator sausage, crawfish, okra, file powder
• Entrée: rack of wild boar, chicory, bread pudding beignets, Louisiana caviar
• Dessert: king cake milkshake, sweet potatoes, Tasso ham, Creole pralines

Contestants:

• Maya Mastersson (eliminated after the appetizer)
• Alanna Fredieu-Porche (eliminated after the entrée)
• Eva Morris (eliminated after the dessert)
• Jouvens Jean (winner)

Notes: This episode featured creole cuisine, with four creole chefs and creole staple ingredients in each basket.

Ingredients:

• Appetizer: Thai peppers, lump crab, cucumbers, spicy cheese curls
• Entrée: habanero pepper, boneless leg of lamb, avocado, black pepper ice cream sandwiches
• Dessert: ghost pepper, passion fruit, plantains, super spicy citrus soda

Contestants:

• Nahika Hillery (eliminated after the appetizer)
• Karan Mittal (eliminated after the entrée)
• Kimberly S. Gamble (eliminated after the dessert)
• Matt Jordan (winner)

Notes: Each basket contained spicy ingredients, including a variety of chili pepper that got progressively hotter with each round.

Ingredients:

• Appetizer: ube cheesecake, abalone, upland cress, veggie crisps
• Entrée: iron eggs, top sirloin cap, lacy cauliflower, spicy peach jam
• Dessert: worm salt, Asian pears, lambic beer, rainbow black and white cookies

Contestants:

• Braunda Smith (eliminated after the appetizer)
• Jeromy “Jay” Wright (eliminated after the entrée)
• Camille Le Caer (eliminated after the dessert)
• McKenna Shea (winner)

Ingredients:

• Appetizer: fruity cereal crisps, rock shrimp, enoki mushrooms, birria ramen
• Entrée: elk tenderloin, Turkish delight, broccoli rabe, green bean ice pops
• Dessert: bologna, oranges, pistachio cream, Spanische windtorte

Contestants:

• Tess Kim (eliminated after the appetizer)
• Giuseppe Bellacetin (eliminated after the entrée)
• Bre Jackson (eliminated after the dessert)
• Andrew Sargent (winner)

Notes: Chef Kim cut herself in the middle of Round 1 and was unable to plate her dish; given the severity of her cut, she was medically evacuated before tasting.

Ingredients:

• Appetizer: charcuterie cones, carrots, frozen mozzarella sticks, white anchovies
• Entrée: kung pao chicken, lacinato kale, honeycomb, bison sausage
• Dessert: vegan pepperoni, strawberries, cupcake-shaped pizzas, dried pineapple rings

Contestants:

• Miriam Weiskind (eliminated after the appetizer)
• Michael Carter (eliminated after the entrée)
• John Carruthers (eliminated after the dessert)
• Rob Cervoni (winner)

Notes: The theme for this episode was making pizza in each round.

Ingredients:

• Appetizer: deep-fried BBQ, zucchini, oysters, onion rings
• Entrée: fried pickle corn dogs, nopales, pork secreto, almond milk
• Dessert: snack cake tower, bananas, chicken skin, halo-halo fruit mix

Contestants:

• Steven Moore (eliminated after the appetizer)
• Blake Cressey (eliminated after the entrée)
• Ashley Turner (eliminated after the dessert)
• Alejandro Barrientos (winner)

Notes: Each round required something fried. To accommodate the theme, an extra deep fryer and air fryers were provided. The deep-fried BBQ in the appetizer round was a pulled pork fritter topped with coleslaw and BBQ sauce.

Ingredients:

• Appetizer: chayote squash, tlayuda, cochinta pibil, huitlacoche
• Entrée: goat shoulder, yucca, mole poblano, elote ice cream
• Dessert: gelatina, cilantro, sotol, chili-lime potato chips

Contestants:

• Zuriel Barradas Picazo (eliminated after the appetizer)
• Tania Cuevas (eliminated after the entrée)
• Saul Montiel (eliminated after the dessert)
• Cris Brown (winner)

Notes: This episode's theme was Mexican cuisine.

Ingredients:

• Appetizer: watermelon cake, thinly sliced rib eye, marinated goat cheese, shishito peppers
• Entrée: popcorn, japanese eggplant, cornish hens, egg tofu
• Dessert: mochi doughnuts, guavas, vanilla frosting, craft cosmopolitan

Contestants:

• Lauren Lawless (eliminated after the appetizer)
• Mike Beltran (eliminated after the entrée)
• Sam Etienne (eliminated after the dessert)
• Sieger Bayer (winner)

Ingredients:

• Appetizer: navy bean soup, head-on shrimp, bresaola, finger limes
• Entrée: vegetarian taco meat, pineapple, branzino, french fries
• Dessert: navy cake, longan fruit, sea salt ice cream bars, halva

Contestants:

• Seth Chiado (eliminated after the appetizer)
• Caleb Abdinoor (eliminated after the entrée)
• Jazmine Anderson (eliminated after the dessert)
• Georges Labaki (winner)

Notes: Part one of a five-part military tournament featuring 16 chefs who serve in the US military. The winner of each heat advances to the finals where they will team up with the other three finalists to cook against the judges and win up to $75,000 for charity. During the tournament, the first round was extended to 30 minutes. Each heat features chefs from a different branch of the military, this episode featured the Navy.

Ingredients:

• Appetizer: pilot bread crackers, rainbow carrots, goat chops, bowl of chili
• Entrée: survival coffee, sugar snap peas, airline chicken breast, finadene sauce
• Dessert: U.S. Air Force cookies, raspberries, chocolate fudge topping, fruit drink pickles

Contestants:

• Mo Frazier, Culinary Specialist from Colorado Springs, CO (eliminated after the appetizer)
• Xavier Wajid, Services Craftsman from
  Okinawa, Japan
  (eliminated after the entrée)
• Blesam Sadang, Services Craftsman from Little Rock, AR (eliminated after the dessert)
• Opal Poullard, Advanced Culinary Instructor from Fort Lee, VA (winner)

Notes: Part two of five. This heat featured featured chefs from the Air Force.

Ingredients:

• Appetizer: ready-to-eat spaghetti, Italian long hots, black cod fillets, orange gelatin cups
• Entrée: bulldog gravy, celeriac, veal short ribs, buttermilk pancakes
• Dessert: fried chicken ice cream, purple muscadine grapes, candied fennel, chickpeas

Contestants:

• Cameron Harrell (eliminated after the appetizer)
• Christopher Brandle (eliminated after the entrée)
• Blanquivett Cruz (eliminated after the dessert)
• Dustin Lewis (winner)

Notes: Part three of five. This heat featured chefs from the Marines. The fried chicken ice cream in the dessert round was vanilla ice cream molded onto a pretzel rod and coated in corn flakes to look like fried chicken.

Ingredients:

• Appetizer: S.O.S., breakfast radishes, quail eggs, crescent roll dough
• Entrée: camo apples, guajes verdes, pork tenderloin, fish sauce
• Dessert: America milkshake, figs, butter crackers, pandan milk candy

Contestants:

• Luis Irizarry Rodriguez (eliminated after the appetizer)
• Deshonta Meares (eliminated after the entrée)
• Marisabel Arroyo Jordan (eliminated after the dessert)
• Brian Colvin (winner)

Notes: Part four of five. This heat featured chefs from the Army.

Ingredients:

• Appetizer: flag cake, yampi, duck breast, baby artichokes
• Entrée: Alaskan king crab, purple spinach, New York strip steak, durian mochi
• Dessert: apple pie a la mode, powdered eggs, star fruit, hot dogs

Contestants:

• Amanda Freitag (eliminated after the appetizer)
• Eric Adjepong (eliminated after the entrée)
• Tiffani Faison (eliminated after the dessert)
• Task force (Georges Labaki, Opal Poullard, Dustin Lewis, and Brian Colvin) (winner)

Notes: Final part of the military tournament. The four finalists competed as a team in each round, against a different Chopped judge. A $25,000 donation was made in the name of the winner of each round. Chef Freitag won the first round, and the remaining two were won by the military team. First Lady Jill Biden made an appearance during the final round's judging to thank the military chefs for their service.

Ingredients:

• Appetizer: beef tendon balls, culantro, jalapeno poppers, Rompope
• Entrée: geoduck clams, cherry tomatoes, puffed corn snacks, merguez sausage
• Dessert: chocolate strawberry tower, oranges, requeson cheese, shortbread cookies

Contestants:

• Jordy Rankine, Personal Chef (eliminated after the appetizer)
• Mollie Guerra, Private Chef (eliminated after the entrée)
• Taylor Haupt, Private Chef (eliminated after the dessert)
• Kirstyn Brewer, Chef de Cuisine (winner)

Ingredients:

• Appetizer: dried squid, jicama, lime gelatin cups, shrimp
• Entrée: giant gummy bear, pork crown roast, broccolini, cheese puff mac & cheese
• Dessert: epic milkshake, strawberry carbonated candy, cricket flour, durian

Contestants:

• Kenan Holland (eliminated after the appetizer)
• Jem Iwatsubo (eliminated after the entrée)
• Kristie Pappas (eliminated after the dessert)
• Matt Houck (winner)

Notes: Each of the chefs in this episode were fans of show. The first round was 30 minutes instead of 20.

Ingredients:

• Appetizer: rocky mountain oysters, haricots verts, gummy corn on the cob, funeral potatoes
• Entrée: prime rib roast, strawberry slab pie, rutabaga, cow foot seasoning
• Dessert: cured duck yolks, huckleberries, hoecakes, Montana bourbon cream liqueur

Contestants:

• Evan Tate, Ranch Manager & Co-Chef from Rockwall, TX (eliminated after the appetizer)
• Elena Terry, Executive Chef from Wisconsin Dells, WI (eliminated after the entrée)
• Xavi Montano, Private Ranch Chef from Albuquerque, NM (eliminated after the dessert)
• Tana Mielke Oliver, Chef & Owner from Walla Walla, WA (winner)

Notes: This episode was a special competition for ranch chefs.

Ingredients:

• Appetizer: tuna loin, saffron, romanesco cauliflower, blue sea cotton candy
• Entrée: chicharrones, sea fennel, mackerel, caviar
• Dessert: seaweed butter, tropical fruit platter, oyster crackers, mai tai

Contestants:

• Kelston Moore, Yacht Chef from San Diego, CA (eliminated after the appetizer)
• Ruthie Kallai, Yacht Chef from Miami, FL (eliminated after the entrée)
• Mathew Shea, Yacht Chef from Boston, MA (eliminated after the dessert)
• Abigail Caddy, Chef & Owner from Ft. Lauderdale, FL (winner)

Notes: Each of the competitors cooks on yacht.

Ingredients:

• Appetizer: filet mignon, beef fat fudge, cherry tomatoes, Idaho potatoes
• Entrée: bison rib-eyes, steak cake, dandelion greens, green peppercorns
• Dessert: roasted marrow bones, hash brown waffles, plums, goat’s milk caramel

Contestants:

• Brittani Ratcliff (eliminated after the appetizer)
• Andres Sen Sang (eliminated after the entrée)
• Jenn Struik (eliminated after the dessert)
• Marlo Nash (winner)

Notes: Every basket featured meat and potatoes.

Ingredients:

• Appetizer: brick French toast, watermelon radishes, smoked peanut butter, canned sardines
• Entrée: potato chip omelet, pea greens, Korean style short ribs, cherry cola
• Dessert: giant fortune cookie, gooseberries, blue hubbard squash, camel milk

Contestants:

• Morgan Ferguson (eliminated after the appetizer)
• Emilie Rose Bishop (eliminated after the entrée)
• Rachel McGill (eliminated after the dessert)
• Jassi Bindra (winner)

Ingredients:

• Appetizer: blooming onion, baby artichokes, veal osso buco, L’Etivaz cheese
• Entrée: pekin duck, caneles, brussels sprouts, orange fruit slices
• Dessert: Bitter Frenchman, strawberries, coconut whipped cream, madeleines

Contestants:

• Janelle Patterson (eliminated after the appetizer)
• Victor Villarreal (eliminated after the entrée)
• Jenna Johansen (eliminated after the dessert)
• Dan Fox (winner)

Ingredients:

• Appetizer: fish heads, pomelo, brown butter macaron, salade lyonnaise
• Entrée: wagyu beef bavette, chanterelle mushrooms, petite mirepoix, red wine powder
• Dessert: orange ice cream pops, candy cane beets, ramen noodles, French whiskey

Contestants:

• Natalie Blake (eliminated after the appetizer)
• Abbie Serbins (eliminated after the entrée)
• Stanley Hagerman (eliminated after the dessert)
• Mike Andrzejewski (winner)

Notes: This episode's original airing was out of order, after parts 1, 3, and 4 of the tournament aired.

Ingredients:

• Appetizer: instant mashed potatoes, shredded carrots, nicoise olives, chicken hearts
• Entrée: pig head, thyme, cannellini beans, duck fat caramel
• Dessert: ostrich egg, raspberries, whipped coffee with boba, chocolate Eiffel Tower

Contestants:

• Dom Crisp (eliminated after the appetizer)
• Al Smith (eliminated after the entrée)
• Sayeh Tavangar (eliminated after the dessert)
• Javauneeka Jacobs (winner)

Notes: The appetizer basket was presented by David Hyde Pierce. The entree basket was presented by Brittany Bradford. The dessert basket was presented by Fran Kranz.

Ingredients:

• Appetizer: bacon Bloody Mary, radishes, broken sugar with saffron, seafood subscription box
• Entrée: mushroom meringues, hamburger meal mix, rainbow carrots, veal rib chops
• Dessert: spray cheese, quince, phyllo dough, beurre de baratte

Contestants:

• Rachel Ponce (eliminated after the appetizer)
• Briana Ditommaso (eliminated after the entrée)
• Joy Parham (eliminated after the dessert)
• Andrew Wagner (winner)

Ingredients:

• Appetizer: black garlic molasses, scotch bonnet peppers, country pate, wild burgundy snails
• Entrée: vegan scallops, geltuce, venison tenderloin, crescent dough
• Dessert: dragon fruit, hazelnut spread, chocolate fondue, ice cream spheres

Contestants:

• Andrew Wagner (eliminated after the appetizer)
• Mike Andrzejewski (eliminated after the entrée)
• Dan Fox (eliminated after the dessert)
• Javauneeka Jacobs (winner)

Ingredients:

• Appetizer: cheesesteak-stuffed pickles, salsa verde, thick cut bacon, wagyu beef cheek
• Entrée: cheese “cake”, pearl onions, crunchy garlic with chili oil, leg of lamb
• Dessert: french fry cookies, cherries, honey butter, chocolate rice cereal

Contestants:

• Melanie Schoendorfer (eliminated after the appetizer)
• Pat McHenry (eliminated after the entrée)
• LaMara Davidson (eliminated after the dessert)
• Michael Pham (winner)

Ingredients:

• Appetizer: gummy pickles, popcorn shoots, honey sriracha, scallops
• Entrée: lasagna soup, turnips, veal cutlets, crispy onion snacks
• Dessert: bento cake, honeydew melon, pretzel salt, spicy mango pops

Contestants:

• Sydney Fisher (eliminated after the appetizer)
• Austin Schwartz (eliminated after the entrée)
• Vicky Colas (eliminated after the dessert)
• Matthew Rolnick (winner)

Ingredients:

• Appetizer: kimchi fries, kohlrabi, tequila brittle, rock shrimp
• Entrée: menudo, beef knuckle, sunchokes, banana soda
• Dessert: bacon and pancake pizza, macadamias, kiwis, clotted cream

Contestants:

• Alex Koones (eliminated after the appetizer)
• Jan Parker (eliminated after the entrée)
• Adam Finzel (eliminated after the dessert)
• Malcolm Prude (winner)

Ingredients:

• Appetizer: vegan fried chicken, corn on the cob, shrimp, pimento cheese tomato pie
• Entrée: deep-fried deviled eggs, turnip greens, pork chops, biscuits & gravy casserole
• Dessert: banana pudding cheesecake, sweet potatoes, dehydrated marshmallow bits, Tennessee strawberry cream liqueur

Contestants:

• Alison Settle (eliminated after the appetizer)
• Duke Kroger (eliminated after the entrée)
• Sean Reaves (eliminated after the dessert)
• Star Maye (winner)

Notes: The theme of this episode was Southern cooking.

Ingredients:

• Appetizer: pasta “brain”, roasted pumpkin seeds, red jalapeno peppers, edible gummy “eyeballs”
• Entrée: sausage “head”, squid ink risotto, butternut squash, “poison” candy apples
• Dessert: “skeleton” cookies, candy corn, snake fruit, Shirley Temple “syringe”

Contestants:

• Connie Cossio (eliminated after the appetizer)
• Zach Neil (eliminated after the entrée)
• Jeana Pecha (eliminated after the dessert)
• Robert Alexander (winner)

Ingredients:

• Appetizer: ice cream frozen dinner, mustard greens, canned spiced turkey, butter board
• Entrée: turducken dog, honey nut squash, turkey breast, broccoli and cauliflower gratin
• Dessert: cranberry pie cake, blood oranges, pumpkin pie soda, pecans

Contestants:

• Q Ibraheem and Sebastian White (eliminated after the appetizer)
• Robin Selden and Nettie Frank (eliminated after the entrée)
• Max Bren and Calvin Hwang (eliminated after the dessert)
• Angie Garza and Emma Burke (winner)

Notes: This episode had contestant competing in teams of friends, as well as Thanksgiving themed ingredients.

Ingredients:

• Appetizer: sardine candy canes, holiday pasta, citron, sushi menorah
• Entrée: Santa meatloaf, sword lettuce, camel rib-eye roast, mistletoe martini
• Dessert: frozen fruitcake salad, pomegranates, gingerbread cookie dough, mini booze bottle tree

Contestants:

• Christina Coupet (Alton's Maniacal Baskets) (eliminated after the appetizer)
• Melvin "Boots" Johnson (Grill Masters 2018) (eliminated after the entrée)
• Kaleena Bliss (Casino Royale 2022) (eliminated after the dessert)
• Annisha Marccel (Playing with Fire) (winner)

Notes: This episode featured 4 tournament winners competing for charity. Each basket had holiday themed ingredients.

Ingredients:

• Appetizer: uni shooters, mizuna, rice balls, fried onions
• Entrée: cream of mushroom soup, cone cabbage, bahn mi, dover fillets
• Dessert: red hot jawbreakers, blackberries, lychee drink, pastel de elote

Contestants:

• Scotty Scott (eliminated after the appetizer)
• Oakason Hoffman (eliminated after the entrée)
• Jessica Wilkins (eliminated after the dessert)
• Ciaran McGoldrick (winner)

Ingredients:

• Appetizer: deep-fried ice cream bars, delicata squash, crab miso. slipper lobsters
• Entrée: chicken pot pie bites, rainbow carrots, ostrich necks, curry ketchup
• Dessert: neapolitan roll, pears, potato chip clusters, salad cream

Contestants:

• Connor Kaminski (eliminated after the appetizer)
• Rain Grey (eliminated after the entrée)
• Arielle Brown (eliminated after the dessert)
• Davante Burnley (winner)

Ingredients:

• Appetizer: alligator hearts, snow peas, za’atar pita chips, marshmallow spread
• Entrée: birthday babka, Italian puntarella, beet hummus, squab
• Dessert: croquembouche, kumquats, licorice root, aged balsamic

Contestants:

• Quincy Randolph (eliminated after the appetizer)
• Brandon Olson (eliminated after the entrée)
• Keis Briscoe (eliminated after the dessert)
• Kayla Pfeiffer (winner)

Ingredients:

• Appetizer: stuffed croissant rolls, garlic chives, dandelion sparkling tea, razor clams
• Entrée: taco salad, caperberries, Denver steaks, rice pudding
• Dessert: frozen breakfast sandwiches, satsuma, buttermilk, pretzel pizza

Contestants:

• Katharine Elder (eliminated after the appetizer)
• Bernard Bennett (eliminated after the entrée)
• Lei Jiang (eliminated after the dessert)
• Jada Vidal (winner)

Ingredients:

• Appetizer: 3-cup chicken, leeks, salsa con queso, far far
• Entrée: mini pie treats, Ataulfo mangos, swordfish steaks, green goddess dip
• Dessert: popcorn cake, mangosteens, chocolate blue cheese, dragon fruit powder

Contestants:

• Lana Lagomarsini (eliminated after the appetizer)
• Kenneth McDuffie (eliminated after the entrée)
• Ian McHugh (eliminated after the dessert)
• Jax Beaubien (winner)

Notes: Although not in the original airing, later reruns of this episode were dedicated to Jax Beaubien, due to her passing in May 2023. This marks the third time a contestant has competed posthoumously.

Ingredients:

• Appetizer: stone crab claws, fairy toast, pink lemons, mostarda
• Entrée: mint chocolate chip dip, Italian eggplants, ranch powder, bison sirloin tip steaks
• Dessert: danish dream cake, raspberries, botanical mule mocktail, peanut butter banana balls

Contestants:

• Theo Moise (eliminated after the appetizer)
• Keyhone Russell (eliminated after the entrée)
• Jeffrey Compton (eliminated after the dessert)
• Alexia Orsburn (winner)

Ingredients:

• Appetizer: octopus, peanut butter soup, purple spinach, nopales
• Entrée: frog legs, chanterelles, acai bowl, watermelon curry
• Dessert: honey toast, baby bananas, quince paste, apricot kernel drink

Contestants:

• Shawn Osbey (eliminated after the appetizer)
• Allyson Harvie (eliminated after the entrée)
• Angie Bethea (eliminated after the dessert)
• Cidney Wilcox (winner)

Ingredients:

• Appetizer: comic cake, finger limes, wagyu beef bacon, pot roast in a can
• Entrée: orange-scented tahini, broccoli rabe, rockfish, calf’s foot jelly
• Dessert: hot dog pie, granny smith apples, vanilla bean paste, carbonated strawberry candy

Contestants:

• Dominique Webberhunt (eliminated after the appetizer)
• Jay Tucker (eliminated after the entrée)
• Cidney Wilcox (eliminated after the dessert)
• Becky Brown (winner)

Ingredients:

• Appetizer: cotton candy-wrapped pickle, long bone burger, sunchokes, baby eels in olive oil
• Entrée: manti, cauliflower, ostrich steaks, pork brains in gravy
• Dessert: crepe roll, rhubarb, jalapenos, burnt sugar syrup

Contestants:

• Chris Motto (eliminated after the appetizer)
• Becky Brown (eliminated after the entrée)
• Quentin Garcia (eliminated after the dessert)
• Peter McQuaid (winner)

Ingredients:

• Appetizer: Atlantic moon snails, chive buds, butterfly pea tea, musk sticks
• Entrée: elote dip, maraschinos, squab, galanga
• Dessert: mini egg & cheese croissants, kumquats, vanilla frosting, Szechuan peppercorns

Contestants:

• Joey Stallings (eliminated after the appetizer)
• Rose Menendez (eliminated after the entrée)
• Ryan Bush (eliminated after the dessert)
• Peter McQuaid (winner)

Ingredients:

• Appetizer: roasted lamb’s head, Italian puntarelle, chicken soup martini,
  Twinkies
• Entrée: pork crown roast, baby artichokes, red bean taiyaki, beef bile
• Dessert: cakesicle tower, tamarillos, giant gummy bear, dried yogurt

Contestants:

• Sami Slenker (eliminated after the appetizer)
• Rushaune “Rush” Thompson (eliminated after the entrée)
• Josh Mouzakes (eliminated after the dessert)
• Peter McQuaid (winner)

Ingredients:

• Appetizer: wonton wrappers, pak choi, ground chicken, bingtang hulu
• Entrée: soy glaze, Chinese bitter melon, side of salmon, deep fried milk
• Dessert: chow mein noodles, milk tea, jackfruit, dragon’s beard candy

Contestants:

• Katie Chin (eliminated after the appetizer)
• Justine Ma (eliminated after the entrée)
• David Wang (eliminated after the dessert)
• Laurence Louie (winner)

Notes: The theme of this episode was Chinese food. Each round had Jack Black give the competitors hints on the basket ingredients, in concurrence with Kung Fu Panda 4.

Ingredients:

• Appetizer: tea-smoked duck, snow pea tips, scotch bonnet peppers, canned mandarins
• Entrée: smash burger tacos, long beans, red snapper, maitake mushrooms
• Dessert: fruit-filled watermelon slices, blackberries, oaxaca cheese, cornbread mix

Contestants:

• Pauline Zancanaro (eliminated after the appetizer)
• Chris Federowicz (eliminated after the entrée)
• Mikhala Bagot (eliminated after the dessert)
• David Ho (winner)

Ingredients:

• Appetizer: burgundy truffles, truffled deviled eggs, Belgian endive, scallops in the shell
• Entrée: white truffles, crunchy truffle chili sauce, okra, New York strip steaks
• Dessert: perigord truffles, truffle fries, strawberries, vanilla ice cream

Contestants:

• Sarah Baldwin (eliminated after the appetizer)
• Charley Donnelly (eliminated after the entrée)
• Dennis Efthymiou (eliminated after the dessert)
• Lena Le (winner)

Notes: The theme of this episode was truffles.

Ingredients:

• Appetizer: pancake mix, thick cut bacon, green tomatoes, rainbow fruit parfait
• Entrée: oats, sausage links, grapes, canned quail eggs
• Dessert: scrapple, apples, hashbrowns, durian coffee

Contestants:

• Tobias Dorzon (eliminated after the appetizer)
• Huyen Dinh (eliminated after the entrée)
• Aaron Fish (eliminated after the dessert)
• Jen Swan (winner)

Notes: The theme of this episode was breakfast.

Ingredients:

• Appetizer:
• Entrée:
• Dessert:

Contestants:

• (eliminated after the appetizer)
• (eliminated after the entrée)
• (eliminated after the dessert)
• (winner)

Ingredients:

• Appetizer: chimichanga hot dog, squid, mizuna, half-gallon black sesame milk
• Entrée: pork collar, pastel de nata, fresno peppers, mushroom chips
• Dessert: marshmallow chicks, bananas, canned paloma, walnut preserves

Contestants:

• Alexis Krisel (eliminated after the appetizer)
• Laura Liggins (eliminated after the entrée)
• Randy Pasch (eliminated after the dessert)
• Amanda Palomino (winner)

Ingredients:

• Appetizer: shrimp shells, shrimp, pickle juice, blue oyster mushrooms
• Entrée: carrot tops, asparagus stems, leftover baked ziti, lamb neck
• Dessert: orange peels, hotdog buns, pantry bars, expired milk

Contestants:

• Christian Isquierdo (eliminated after the appetizer)
• Jamisen Booker (eliminated after the entrée)
• Shanel DeWalt (eliminated after the dessert)
• Zach Hutton (winner)

Ingredients:

• Appetizer: stuffing mix, watermelon radishes, abalone, corn candy
• Entrée: matzah ball pho, purple broccoli, rack of lamb, halva
• Dessert: strawberry pizza, tarragon, century eggs, citron tea concentrate

Contestants:

• McKenzie O’Leary (eliminated after the appetizer)
• Reeza Villa (eliminated after the entrée)
• Adam Hoffa (eliminated after the dessert)
• Jimmy Matiz (winner)

Ingredients:

• Appetizer: Cheetos bold & cheesy mac ‘n cheese, smoked turkey legs, cauliflower, vanilla milkshake
• Entrée: candied pickles, coulotte steaks, Rice-a-Roni Mexican style, rainbow chard
• Dessert: buttercream board, freeze-dried blueberries, pistachios, fried rosette cookies

Contestants:

• Lyndsey Waters (eliminated after the appetizer)
• Deborah Jean (eliminated after the entrée)
• Sean Quan (eliminated after the dessert)
• Zakari Davila (winner)

Ingredients:

• Appetizer:
• Entrée:
• Dessert:

Contestants:

• (eliminated after the appetizer)
• (eliminated after the entrée)
• (eliminated after the dessert)
• (winner)

Ingredients:

• Appetizer:
• Entrée:
• Dessert:

Contestants:

• (eliminated after the appetizer)
• (eliminated after the entrée)
• (eliminated after the dessert)
• (winner)

Ingredients:

• Appetizer:
• Entrée:
• Dessert:

Contestants:

• (eliminated after the appetizer)
• (eliminated after the entrée)
• (eliminated after the dessert)
• (winner)

Ingredients:

• Appetizer:
• Entrée:
• Dessert:

Contestants:

• (eliminated after the appetizer)
• (eliminated after the entrée)
• (eliminated after the dessert)
• (winner)

Ingredients:

• Appetizer:
• Entrée:
• Dessert:

Contestants:

• (eliminated after the appetizer)
• (eliminated after the entrée)
• (eliminated after the dessert)
• (winner)

Ingredients:

• Appetizer: smoked kippers, hard boiled eggs, treviso, sparkling cider
• Entrée: black chicken, escarole, cream of coconut, guava
• Dessert: fenugreek, cinnamon toast cereal, Japanese mayonnaise, frozen peas

Contestants:

• Sandwich King
  ) (Charity: Opportunity Knocks – River Forest, IL) (eliminated after the appetizer)
• Amy Finley (TNFNS season 3 winner) (The Gourmet Next Door) (Charity: The Lois Merrill Foundation – San Diego, CA) (eliminated after the entrée)
• Ten Dollar Dinners
  ) (Charity: American Foundation for Suicide Prevention – New York, NY) (eliminated after the dessert)
• Aarti Party
  ) (Charity: Central City Community Outreach – Los Angeles, CA) (winner)

Notes: This episode featured four contestants that were previous winners of Food Network Star that were competing for $10,000 for the charity of their choice. The judges were the mentors for Season 8 of Food Network Star.