Flame on! Michael Symon's outdoor, family-friendly meal starts with a Fish Fry with Lime Aioli, where he fries fresh fluke in a pot over coals on the grill. It's not a fish fry without taters, so he uses the grill again to make crispy, creamy Smashed Potatoes. Michael's wife, Liz, joins him to help balance out the meal with a Quick Pickled Zucchini Salad.
Michael Symon is getting spicy on the grill as he makes mouthwatering Birria Style Beef Tacos paired with a Jicama Salad that includes avocado, citrus and a tangy vinaigrette. Then, Liz adds to the heat with a Pineapple Jalapeno Margarita that tastes just as good as it looks.
When Guy Fieri can't make it to the stadium for a good tailgate party, he does the next best thing and invites his all-star chef buddies to cook and eat outside at his ranch. The chefs put a Cal-Mex spin on tailgate food, starting with Eric Greenspan's breakfast burritos with made-from-scratch spicy chorizo. Eric also infuses the sweet and tangy flavor of tamarind and chipotle into the pork in his carnitas torta. Richard Blais pairs the rich and complicated flavors of black mole with the charred sweetness of roasted carrot and then puts a Latin spin on cheesy poutine. Carl Ruiz roasts papaya for a sweet and tangy escabeche and serves up beefy picadillo-stuffed plantains. Finally, Antonia Lofaso makes a spicy seafood tostada, and her decadent dessert combines all the best parts of a sundae with rice pudding.
Guy Fieri challenges his ultra-talented chef buddies to come up with a menu that's inspired by both tacos and global cuisine. Aarti Sequeira makes sweet and crunchy apple pie taquitos and merges the fresh flavors of Southeast Asia and Mexico with Vietnamese spring roll tacos. G. Garvin mixes up a fruity gin cocktail with agave and elevates a nacho dish with Southern style and grass-fed rib-eye steak. Richard Blais makes Greek-inspired lamb tacos with saffron plus a sweet, crunchy dessert of churro tacos. Finally, Eric Greenspan showcases Far East flavors in his signature orange chicken burrito and Korean-style bulgogi paired with gooey American cheese in a quesadilla.
The chefs stakeout carts to create the perfect hangover helper, and only the well-seasoned survive when Alex Guarnaschelli asks them to dish up dishes from the bayou. One chef is toast when they can't bring the heat, and Alex joins judge Eric Adjepong to choose the winner.
Alex Guarnaschelli takes four chefs on an international trip without leaving the parking lot! First stop: Italy, where they dish up some countryside cuisine. After judges Eric Adjepong and Gabe Bertaccini bid "ciao" to one chef, things get a little "bazaar" in Morocco. Only one chef will say "bonjour" to a year's worth of groceries and the win.
The competing chefs attack an appetizer basket that includes a classic Italian sauce and a simple sandwich. A popcorn product not available at movie theaters plays a starring role in round two, and the final two chefs attempt to make incredible final plates with the bouncy cake and sweet wine they find in the dessert basket.
Small plates, big flavor! The chefs are challenged to take dainty, delicious basket items and churn out petite dishes that don't skimp on taste, presentation or creativity. Tiny sausages and an adorable breakfast item make for a fun and inspiring appetizer basket. There are more miniature surprises in the second basket, but can they add up to mighty main plates? Finally, an unusual berry and a baby vegetable ensure that the small plates in the dessert round will be both daring and darling.
Chef Alex Guarnaschelli and three skilled chefs from across the country meet host Eric Adjepong to take on one of America's favorite ingredients: bacon! Joining the fight from California, Massachusetts and Colorado, these bacon experts take their shot at knocking Alex out of the top spot. They'll have to prove their abilities and bacon know-how in front of judges Chris Cosentino and Cara Nicoletti to best Chef Alex with the country's most-loved protein.
The chefs get fries and thighs in every basket, starting with a delicate protein paired with a newfangled starch in the appetizer basket. Bubble tea crashes the theme party in the second round, and the dessert basket features a fun, sugary twist on fries, but the chefs are challenged to make thigh meat work with dessert.
Chomp, chomp, chop! The chefs get alligator in the first basket and race to see who can make it most tender and flavorful. The three competitors who advance to the second round are determined to show their skill and creativity, but the clock threatens to upset their plans. Then, when missteps in the final minutes of the dessert round result in errors, will the judges be disappointed or unfazed by the plates they get?
What's at the deep end of deliciousness? Deep-fried foods! The competing chefs must make liberal use of the fryers to create crunchy, yummy, decadent dishes. The appetizer basket contains something spicy and a strange soda. The judges are excited for fried fish entrees, but they won't let anyone off the hook for making careless mistakes. Finally, the remaining competitors find an edible enigma in the dessert basket: a treat that is both frozen and deep-fried.
In each round of this competition, the chefs are tasked with showcasing their creative take on the taco. The judges talk tripe and mustard rabe after an exciting appetizer round. Asian sauce and a beautiful protein are in the entree basket, and the finalists bring tortillas to the sweet side with inventive desserts that include Mexican chocolate.
It's a Mexican fiesta in the Chopped kitchen as every basket features foods from our neighbor to the south, and the chefs will be encouraged to dial up the flavor to make extra scrumptious dishes. In the first round, the chefs struggle under the time pressure and hope that their appetizers don't fall flat when it comes to technique. In the second round, the chefs must combine a weird ice cream and a classic Mexican sauce. Then in a neck-and-neck final round, the chefs get creative with some unusual potato chips and a distinctively flavored leafy green.
Flying high and cooking well, four members of the U.S. Air Force arrive in the Chopped kitchen for the special Military Salute tournament! In the appetizer basket, the chefs find a bowl of something comforting and a crunchy snack. For their entrees, they must use a tangy sauce and a snappy vegetable. Then in an exciting dessert round, the last two Air Force chefs remaining create final dishes that include a wild play on pickles.
Four chefs find out what happens to a steakhouse when there's no steak. Then, Alex Guarnaschelli sends them off on a picnic that's anything but a walk in the park. Finally, two chefs hope judges Fariyal Abdullahi and Darnell Ferguson saved room for dessert as they whip up some diner classics.
Four chefs who are passionate about pasta are ready to show the judges what they've got! The appetizer basket seems like a gift, but ambitious plans leave some of the competitors racing the clock. In round two, the chefs hurry to make spectacular pasta plates that must include a succulent seafood and a strange sweet. Then, the last two chefs bring a ton of heart to the final round, and the judges are eager to try desserts made with cookies and coffee.
Let's taco 'bout it! Four chefs attempt to prove who deserves to win all the dinero for their all-taco meal. A frantic first round leads to some missteps in the kitchen, and fish tacos are in order for the entree round, when the chefs find red snapper in the baskets. In the dessert round, a festive cocktail is part of the puzzle, but will the judges be toasting the chefs' final plates?
Four chefs find out what happens to a steakhouse when there's no steak. Then, Alex Guarnaschelli sends them off on a picnic that's anything but a walk in the park. Finally, two chefs hope judges Fariyal Abdullahi and Darnell Ferguson saved room for dessert as they whip up some diner classics.
Four chefs who are passionate about pasta are ready to show the judges what they've got! The appetizer basket seems like a gift, but ambitious plans leave some of the competitors racing the clock. In round two, the chefs hurry to make spectacular pasta plates that must include a succulent seafood and a strange sweet. Then, the last two chefs bring a ton of heart to the final round, and the judges are eager to try desserts made with cookies and coffee.
Let's taco 'bout it! Four chefs attempt to prove who deserves to win all the dinero for their all-taco meal. A frantic first round leads to some missteps in the kitchen, and fish tacos are in order for the entree round, when the chefs find red snapper in the baskets. In the dessert round, a festive cocktail is part of the puzzle, but will the judges be toasting the chefs' final plates?
Flying high and cooking well, four members of the U.S. Air Force arrive in the Chopped kitchen for the special Military Salute tournament! In the appetizer basket, the chefs find a bowl of something comforting and a crunchy snack. For their entrees, they must use a tangy sauce and a snappy vegetable. Then in an exciting dessert round, the last two Air Force chefs remaining create final dishes that include a wild play on pickles.
It's time for some sweet summer treats! First, Antonia Lofaso challenges chef-mentors Tiffani Faison and Brooke Williamson to team up with a chef of their choosing to make their best hot and cold duo. Then, the chefs participate in a boardwalk bake sale, feeding not only the judges but also some lucky folks on the pier. In the end, guest judge Stephanie Boswell helps send one chef home with a salty taste in their mouth.
