The Chopped judges take to the kitchen and triumph over baskets that had chef contestants flustered.
Host Ted Allen switches roles and joins Marc Murphy and Maneet Chauhan to cook with crab legs, asparagus, Mexican wedding cookies and sweet vermouth while Chris Santos acts as host.
Judges Aaron Sanchez, Alex Guarnaschelli and Marcus Samuelsson attempt to conquer a basket featuring squid and leeks.
Under the watchful eye of guest host Aaron Sanchez, judges Amanda Freitag, Marc Murphy and Marcus Samuelsson try to top teen chefs' goat leg and hummus entrees.
Judges Alex Guarnaschelli, Amanda Freitag and Marc Murphy cook with the vegetarian basket ingredients, including golden beets, tempeh and wheatgrass.
Judges Amanda Freitag, Aaron Sanchez and Maneet Chauhan create a super Italiano appetizer using fish, sopressata and limoncello.
Marc Murphy, Aaron Sanchez and Maneet Chauhan cook with pickled pigs feet, coleslaw mix, butter beans and sweet potato chips.
Alex Guarnaschelli, Scott Conant and Amanda Freitag use a blowtorch in this firefighter-tested basket that includes vanilla pudding and lemon soda.
Geoffrey Zakarian, Aaron Sanchez and Chris Santos make exotic appetizers featuring eel and shaved coconut.
Amanda Freitag, Aaron Sanchez and Scott Conant transform giant bone-in lamb chops into mouthwatering appetizers.
Chopped judges Chris Santos, Geoffrey Zakarian and Scott Conant cook with leftover lasagna, hamburgers, fortune cookies and broccoli.
Chopped judges Alex Guarnaschelli, Amanda Freitag and Marc Murphy try their hand at cook with the vegetarian basket ingredients, including golden beets, tempeh and wheatgrass.
Scott Conant, Amanda Freitag and Geoffrey Zakarian man the stations and cook with hanger steak under the watchful eye of guest host Alex Guarnaschelli.
In round one, lobster tail and a favorite breakfast pastry; in round two, fresh pasta dough; in round three, a newlyweds-themed dessert basket featuring cheese and cake.
A pickle-themed competition; a potato-themed round two; in a chocolate-themed round three, Amanda sets out to make a gourmet ice cream sandwich, while Maneet Chauhan has ambitious plans to make baked Alaska.
Pork belly and walnut appetizers; light-hearted thievery and spontaneous dumpling delivery; hamachi collar; round three challenges the judges to turn ugly foods into gorgeous entrees while trying to ignore a frighteningly funny intruder.
Food truck-themed round one; in round two, it's game on with Cornish game hen with positively yummy results; round three finds the chefs revisiting a dessert basket from a grilling special.
In round one, vegan lobster; in round two, Ted Allen shows off his invention, the tempura chocolate sandwich cookie.
Leftover Thanksgiving turkey becomes moist finger food in round one; round two brings out the mother in Marc Murphy, who makes quick work of carrot baby food.
In round one, the chefs must make use of a dreaded orange powder packet; in round two, the judges share their secrets for making London broil tender in 30 minutes.
Amanda Freitag finds herself in a bit of a pickle in round one while Alex Guarnaschelli keeps the fryer in business; in round two, Geoffrey Zakarian takes a raw route with some holiday beef tenderloin.
In round one a secret love of potato crisps emerges in the form of dance; in a truly bizarre round two, pork bung a new line of breathing apparatuses; sabotages abound in the last round.
Alex Guarnaschelli attempts the impossible with a French puff pastry presentation; Maneet Chauhan and Chris Santos have a battle of fish and chips; the judges prepare dishes from cake pops and quail.
Marc Murphy's chef cam shows a new angle on the kitchen and his fellow chefs; breakfast brings the boys together until Ted Allen starts throwing ingredients at Scott Conant; Maneet Chauhan's title of "Maestro of Spice" is put on the line.
The dessert basket of the rock stars competition; a rack of lamb provides the chefs a chance to show their culinary skills; creativity takes over with late-night themed final round ingredients.
In the first round, Geoffrey Zakarian takes over hosting duties as Ted Allen and the judges face a carnival-themed basket full of fried snacks; round three finds the chefs tearing into Thanksgiving ingredients.
In the first round, the chefs must work watermelon brains and chocolate-covered bugs into some spooky Halloween-themed desserts; reinterpreting grandma's meatloaf; a French custard proves very tricky to incorporate into appetizers.
Goat heads are the starring ingredient in round one; the second round basket contains ingredients in disguise; a barbecue competition for the final round.
The ingredients in the first round are creepy, bloody and slimy; in the second round, the chefs will need to make some striped bass decisions; round three features a pizza party.