List of Chopped episodes (season 41–present)

This is the list of episodes for the Food Network competition reality series Chopped. New episodes are broadcast on Tuesday at 9 p.m. and 10 p.m. ET.

Series overview

Season		Episodes	Premiere	Finale
	1	13	January 13, 2009 (2009-01-13)	April 7, 2009 (2009-04-07)
	2	13	June 16, 2009 (2009-06-16)	September 29, 2009 (2009-09-29)
	3	13	October 13, 2009 (2009-10-13)	March 9, 2010 (2010-03-09)
	4	13	April 6, 2010 (2010-04-06)	July 13, 2010 (2010-07-13)
	5	13	July 20, 2010 (2010-07-20)	November 28, 2010 (2010-11-28)
	6	12	January 4, 2011 (2011-01-04)	April 26, 2011 (2011-04-26)
	7	10	May 3, 2011 (2011-05-03)	July 5, 2011 (2011-07-05)
	8	6	July 12, 2011 (2011-07-12)	August 16, 2011 (2011-08-16)
	9	16	August 30, 2011 (2011-08-30)	December 13, 2011 (2011-12-13)
	10	6	December 20, 2011 (2011-12-20)	January 30, 2012 (2012-01-30)
	11	16	February 7, 2012 (2012-02-07)	May 8, 2012 (2012-05-08)
	12	17	May 29, 2012 (2012-05-29)	August 21, 2012 (2012-08-21)
	13	15	September 4, 2012 (2012-09-04)	January 1, 2013 (2013-01-01)
	14	13	January 6, 2013 (2013-01-06)	May 5, 2013 (2013-05-05)
	15	13	April 2, 2013 (2013-04-02)	July 23, 2013 (2013-07-23)
	16	TBA	June 2, 2013 (2013-06-02)	TBA (TBA)
	17	TBA	August 13, 2013 (2013-08-13)	TBA (TBA)

Season 1 (2009)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Octopus, Duck, Animal Crackers"Marc Murphy, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: baby octopus, bok choy, oyster sauce, smoked paprika
• Entrée: duck breast, green onions, ginger, honey
• Dessert: prunes, animal crackers, cream cheese

Contestants:

• Summer Kriegshauser, Private Chef and Nutrition Coach, New York, NY (eliminated after the appetizer)
• Perry Pollaci, Private Chef and Sous chef, Bar Blanc, New York, NY (eliminated after the entrée)
• Katie Rosenhouse, Pastry Chef, Olana Restaurant, New York, NY (eliminated after the dessert)
• Sandy Davis, Catering Chef, Showstoppers Catering at Union Theological Seminary, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Tofu, Blueberries, Oysters"Aarón Sánchez, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: firm tofu, tomato paste, prosciutto
• Entrée: daikon, pork loin, Napa cabbage, Thai chiles, Blue Point oysters
• Dessert: phyllo dough, gorgonzola cheese, pineapple rings, blueberries

Contestants:

• Raymond Jackson, Private Caterer and Culinary Instructor, Westchester County, NY (eliminated after the appetizer)
• Klaus Kronsteiner, Chef de cuisine, Liberty National Golf Course, Jersey City, NJ (eliminated after the entrée)
• Christopher Jackson, Executive Chef and Owner, Ted and Honey, Brooklyn, NY (eliminated after the dessert)
• Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, PA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Avocado, Tahini, Bran Flakes"Aarón Sánchez, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: lump crab meat, dried shiitake mushrooms, pink grapefruit, bran cereal
• Entrée: ground beef, cannellini beans, tahini paste, grape jelly
• Dessert: brioche, cantaloupe, pecans, avocados

Contestants:

• Margaritte Malfy, Executive Chef and Co-owner, La Palapa, New York, NY (eliminated after the appetizer)
• Rachelle Rodwell, Chef de cuisine, SoHo Grand Hotel, New York, NY (eliminated after the entrée)
• Chris Burke, Private Chef, New York, NY (eliminated after the dessert)
• Andre Marrero, Chef tournant, L’Atelier de Joël Robuchon, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Banana, Collard Greens, Grits"Scott Conant, Amanda Freitag, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: ground beef, wonton wrappers, cream of mushroom soup, bananas
• Entrée: scallops, collard greens, anchovies, sour cream
• Dessert: maple syrup, black plums, almond butter, walnuts, quick grits

Contestants:

• Sean Chudoba, Executive Chef, Ayza Wine Bar, New York, NY (eliminated after the appetizer)
• Kyle Shadix, Chef, Registered Dietician and Culinary Consultant, New York, NY (eliminated after the entrée)
• Luis Gonzalez, Executive Chef, Knickerbocker Bar & Grill, New York, NY (eliminated after the dessert)
• Einat Admony, Chef and Owner, Taïm, New York, NY (winner)

Notes: In the appetizer round, Chef Chuboda refused to use bananas in his dish, leading to his elimination. In the dessert round, Chef Gonzalez accidentally used salt instead of sugar in his dish, asserting that this resulted in his elimination.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Yucca, Watermelon, Tortillas"Geoffrey Zakarian, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: watermelon, canned sardines, pepper jack cheese, zucchini
• Entrée: beef shoulder, yucca, raisins, ancho chiles, dill pickles
• Dessert: flour tortillas, prosecco, Canadian bacon, roasted chestnuts

Contestants:

• John Keller, Personal Chef, New York, NY (eliminated after the appetizer)
• Andrea Bergquist, Executive Chef, New York, NY (eliminated after the entrée)
• Ed Witt, Executive Chef / Wine Director, Bloomingdale Road and Wine Directory, New York, NY (eliminated after the dessert)
• Josh Emett, Chef de cuisine, Gordon Ramsay at The London, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Canned Peaches, Rice Cakes, Beets"Chris Santos, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: asparagus, chorizo, button mushrooms, canned peaches
• Entrée: rice cakes, chicken thighs, plantains, fruit punch, cocktail onions
• Dessert: beets, goat cheese, quick cook oatmeal, crystallized ginger

Contestants:

• Cindi Avila, Catering Manager and Chef, Crisp, New York, NY (eliminated after the appetizer)
• Lucas Manteca, Chef/Restaurateur, Sea Salt and Quahog's Restaurants, Stone Harbor, NJ (eliminated after the entrée)
• Robert Burmeister, Executive Chef and Co-Owner, Chow Gourmet Kitchen, Staten Island, NY (eliminated after the dessert)
• Chris Coleman, Private Executive Chef, Long Island, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Quail, Arctic Char, Beer"Scott Conant, Alex Guarnaschelli, and Amanda Freitag{{{OriginalAirDate}}}

Ingredients:

• Appetizer: endive, frozen peas, quail, red seedless grapes
• Entrée: watercress, tamarind paste, creamed corn, Arctic char
• Dessert: pitted dates, frozen pie crust, caramel candy, stout beer

Contestants:

• Melinda Dorn, Sous chef and Instructor, New York, NY (eliminated after the appetizer)
• Ralph Battista Jr., Executive Chef, Butterfield 8, New York, NY (eliminated after the entrée)
• Lior Lev Sercarz, Chef and Entrepreneur, La Boîte à Biscuits and La Boîte à Epices, New York, NY (eliminated after the dessert)
• Abe Lopez, Chef de cuisine, Pacifico, Center Valley, PA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Coconut, Calamari, Donuts"Aarón Sánchez, Alex Guarnaschelli, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: turbot, nori sheets, pistachios, coconut
• Entrée: rainbow chard, papaya, granola, parsnips, calamari
• Dessert: plain donuts, smoked gouda, white chocolate, dried apricots

Contestants:

• Gwen LePape, Executive Chef, Frederick's Restaurant, New York, NY (eliminated after the appetizer)
• Francesco Peluso, Executive Chef, Peluso's Italian Specialties, Clifton, NJ (eliminated after the entrée)
• David Ogren, Executive Chef, Almos Restaurant, New York, NY (eliminated after the dessert)
• Mina Newman, Executive Chef, Christos Steakhouse, Astoria, NY (winner)

Notes: In the appetizer round, Chef LePape failed to get any food onto his plates. The judges allowed him to bring the pan from the oven to the tasting table to allow the judges to taste the fish he had prepared after the other competitors were asked for their permission to do so. Despite this, Chef LePape was eliminated.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Mac & Cheese, Cola, Bacon"Chris Santos, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: boxed macaroni and cheese, artichokes, tilapia
• Entrée: eggplant, ground pork, poblano chiles, avocados, cola
• Dessert: oranges, grapefruit, semi-sweet chocolate chips, bacon

Contestants:

• David Goldwhite, Private Personal Chef, New York, NY (eliminated after the appetizer)
• Gypsy Gifford, Executive Chef, Cafe Pinot, Los Angeles, CA (eliminated after the entrée)
• William Lustberg, Sous chef / saucier, Waldorf-Astoria Hotel, New York, NY (eliminated after the dessert)
• James Briscione, Chef Instructor, Institute of Culinary Education, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"String Cheese, Jicama, Gingersnaps"Scott Conant, Amanda Freitag, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: chicken wings, soba noodles, celery, string cheese
• Entrée: striped bass, pimento peppers, jicama, mangoes, brie cheese
• Dessert: ginger snaps, crème fraîche, instant coffee, carrots

Contestants:

• Jonathan Jernigan, Executive Chef, Catering by Jonathan, Willingboro, NJ (eliminated after the appetizer)
• King Phojanakong, Executive Chef, Kuma Inn, New York, NY (eliminated after the entrée)
• Soulayphet Schwader, Executive Chef, Talay Restaurant, New York, NY (eliminated after the dessert)
• Darius Peacock, Executive Chef, Exceptional Taste Catering, Trenton, NJ (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Jumbo Shrimp, Pepperoncini, Cereal"Geoffrey Zakarian, Alex Guarnaschelli, and Amanda Freitag{{{OriginalAirDate}}}

Ingredients:

• Appetizer: peanut butter, Granny Smith apples, jumbo shrimp
• Entrée: kielbasa, pepperoncini, fingerling potatoes, tarragon
• Dessert: marshmallow spread, chocolate puff cereal, semi-sweet chocolate chips, dried strawberries

Contestants:

• Alina Eisenhauer, Pastry Chef, Sweet, Woodstock, CT (eliminated after the appetizer)
• Todd Miller, Executive Chef, STK, New York, NY (eliminated after the entrée)
• Michael Giletto, Executive Chef, Cherry Valley Country Club, Skillman, NJ (eliminated after the dessert)
• Jackie Lee, Private Chef, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chocolate, Mussels and Figs"Aarón Sánchez, Alex Guarnaschelli, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: beef tenderloin, cucumber, Asian pears, bittersweet chocolate
• Entrée: mussels, canned tomatoes, pita bread, celery root
• Dessert: black mission figs, slivered almonds, lemons

Contestants:

• Michael Selicious, Executive Chef, Wickets Inn, Onset, MA (eliminated after the appetizer)
• Nigel Spence, Owner and Executive Chef, Ripe Kitchen and Bar, Mt. Vernon, NY (eliminated after the entrée)
• Melissa Levy, Executive Chef, IBM, Newburgh, NY (eliminated after the dessert)
• Gavin Mills, Executive Chef, Broadway East, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Strawberries, Turkey and Gummi Bears"Aarón Sánchez, Amanda Freitag, and Scott Conant{{{OriginalAirDate}}}

Ingredients:

• Appetizer: salmon, radicchio, ginger, strawberries
• Entrée: turkey breast, baby turnips, pearl onions, coconut flakes
• Dessert: blackberries, kiwi, wonton wrappers, gummy bears

Contestants:

• Victor Cabezas, Chef and Owner, Misaví, Totowa, NJ (eliminated after the appetizer)
• Jonathan Contes, Chef and Part Owner, Eat Mosaic, St. James, Long Island, NY (eliminated after the entrée)
• Amy Roth, Chef and Owner, Amy Kate Catering, New York, NY (eliminated after the dessert)
• Michael Carrino, Chef and Owner, Restaurant Passionné, Montclair, NJ (winner)

|}

Season 2 (2009)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Salty Veggies & Heated Battles"Chris Santos, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: sea beans, ginger ale, pork tenderloin
• Entrée: baby artichokes, cashew butter, monkfish, Thai chiles
• Dessert: jicama, pepitas, blueberries

Contestants:

• Fritz Knipschildt, Chef and Chocolatier, Knipschildt Chocolatier, Norwalk, CT (eliminated after the appetizer)
• Cheryl Perry, Chef and Culinary Instructor, New York, NY (eliminated after the entrée)
• David Rotter, Executive Chef, Campo, New York, NY (eliminated after the dessert)
• Jason Zukas, Chef Consultant, Bocca Fina, Queens, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"High Hopes"Scott Conant, [[Amanda Freitag]], and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: calamari, Brussels sprouts, Asian pears
• Entrée: bison, dried mango, leeks, Belgian-style ale
• Dessert: ancho chiles, semi-sweet chocolate, black plums

Contestants:

• Nicole Puzio, Executive Chef, Ox Restaurant, Jersey City, NJ (eliminated after the appetizer)
• David Kirschner, Sous chef, W Hotel, Hoboken, NJ (eliminated after the entrée)
• Michael Ferraro, Executive Chef, Delicatessen, New York, NY (eliminated after the dessert)
• John Lawson, Sous chef, Gordon Ramsay at The London, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Floundering Around"Scott Conant, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: beef shoulder, fish sauce, canned pumpkin
• Entrée: flounder, yellow plantains, baby bok choy, mini watermelon
• Dessert: tomatillos, crème fraîche, plain donuts

Contestants:

• Massimo Felici, Executive Chef, Ristorante DeGrezia, New York, NY (eliminated after the appetizer)
• Christine Campbell, Butcher and Private Chef, Long Island, NY (eliminated after the entrée)
• Julio Lazzarini, Executive Chef and Owner, Orillas Tapas Bar and Restaurant, Wilmington, DE (eliminated after the dessert)
• Marc Spooner, Production Chef, Great Performances Catering, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Pride on the Plate"Chris Santos, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: duck breast, polenta, sharon fruit
• Entrée: rainbow trout, baby turnips, tamarind concentrate, serrano ham
• Dessert: sliced almonds, Okinawan sweet potatoes, brioche, sambuca

Contestants:

• Shaya Klechevsky, Personal Chef and Instructor, At Your Palate, New York, NY (eliminated after the appetizer)
• Pasquale Frola, Executive Sous Chef, Naples 45, New York, NY (eliminated after the entrée)
• Giuliano Matarese, Executive Chef, Arte Café, New York, NY (eliminated after the dessert)
• Roshni Mansukhani, Executive Sous chef and Private Chef, Boston, MA (winner)

Notes: During each of the three rounds, Chef Matarese failed to complete plating his dishes.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Pretty Please with a Pepper on Top"Geoffrey Zakarian, Alex Guarnaschelli, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: ground turkey, piquillo peppers, gooseberries
• Entrée: top round of lamb, coconut flakes, snap peas, quick grits
• Dessert: celery, blood oranges, frozen pie crust, jaggery

Contestants:

• Barbara Sibley, Executive Chef and Owner, La Palapa Cocina Mexicana, New York, NY (eliminated after the appetizer)
• Christopher Nguyen, Chef Consultant, Keo Asian Restaurant, York, PA (eliminated after the entrée)
• Paul Viggiano, Chef de cuisine, Docs Steakhouse, Sparta, NJ (eliminated after the dessert)
• Tyler Anderson, Executive Chef, The Copper Beech Inn, Essex, CT (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"A Prickly Situation"Aarón Sánchez, Alex Guarnaschelli, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: brioche, fennel, sea urchin
• Entrée: blackstrap molasses, red snapper, parsley root, dried cranberries
• Dessert: bulgur wheat, pomegranate juice, pineapple, green papaya

Contestants:

• Peter Klein, Executive Chef and Part Owner, Chow Bar, New York, NY (eliminated after the appetizer)
• Ross Gill, Executive Chef and General Manager, Home Restaurant, New York, NY (eliminated after the entrée)
• Yvan Lemoine, Chef, New York, NY (eliminated after the dessert)
• Natalia Machado, Junior Executive Chef, Industria Argentina, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Pods, Grills and Sticky Fingers"Scott Conant, Amanda Freitag, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: jumbo shrimp, edamame, golden raisins
• Entrée: flank steak, grape juice, goat cheese, lemongrass
• Dessert: coffee liqueur, avocados, boiled ginkgo nuts, honeycomb

Contestants:

• Moha Orchid, Private Chef, New York, NY (eliminated after the appetizer)
• Maristella Innocenti, Owner and Chef, Matilda, New York, NY (eliminated after the entrée)
• Matthew Zappoli, Owner and Executive Chef, Tre Amici, Long Branch, NJ (eliminated after the dessert)
• Joe Bayley, Sous chef, Cobblestone Foods, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"A Wish Upon A Starfruit"Aarón Sánchez, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: red currant jam, merguez sausage, broccoli
• Entrée: chicken breast, dandelion greens, starfruit, cherry liqueur
• Dessert: grape leaves, sesame seeds, honeydew melon, pickled ginger

Contestants:

• Ming Lu, Line Cook, Le Cirque, New York, NY (eliminated after the appetizer)
• Pedro Diáz, Sous chef, Fresh Direct, New York, NY (eliminated after the entrée)
• Lisa Schoen, Executive Chef and Food Stylist, Mad River Post and In Your Kitchen, New York, NY (eliminated after the dessert)
• Cody Utzman, Chef and Restaurateur, Brooklyn Standard, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Buckwheat Blunders and Twists of Fate"Chris Santos, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: olive oil packed tuna, English cucumbers, buckwheat flour
• Entrée: knockwurst, pretzels, ramps, mangosteen
• Dessert: biscuit dough, pistachios, dried hibiscus flowers, black olives

Contestants:

• Simon Lange, Chef and Restaurateur, Apartment 138, Brooklyn, NY (eliminated after the appetizer)
• Rory O'Farrell, Executive Chef, Ayza Wine & Chocolate Bar, New York, NY (eliminated after the entrée)
• Mor Amitzur, Executive Chef, The View at the Marriott Marquis, New York, NY (eliminated after the dessert)
• Diane DiMeo, Private Chef, Red Box Bistro, New York, NY (winner)

Notes: Chef Amitzur cut his finger in the appetizer round. The judges told the producer who then told Amitzur to bandage the wound and redo his dish. Amitzur also double-dipped in the entrée and dessert rounds, which the judges felt was a health hazard.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped Champions Event, Round One: The Ultimate Face-off"Geoffrey Zakarian, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: crayfish, red seedless grapes, fiddlehead ferns
• Entrée: quail, guava nectar, udon noodles, dinosaur kale
• Dessert: baby kiwi, Israeli couscous, rice paper, saffron

Contestants:

• Michael Carrino, Chef and Owner, Restaurant Passionné, Montclair, NJ (Episode 1.13 – "Strawberries, Turkey and Gummi Bears") (eliminated after the appetizer)
• Sandy Davis, Catering Chef, Union Theological Seminary, New York, NY (Episode 1.1 – "Octopus, Duck, Animal Crackers") (eliminated after the entrée)
• Natalia Machado, Junior Executive Chef, Industria Argentina, New York, NY (Episode 2.6 – "A Prickly Situation") (eliminated after the dessert)
• James Briscione, Chef Instructor, Institute of Culinary Education, New York, NY (Episode 1.9 – "Mac & Cheese, Cola, Bacon") (advances to next episode) (winner)

Notes: This is the first "Chopped Champions" event, featuring winners of past episodes. The winner of the episode won a cash prize and competed in the next episode against three new champions.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped Champions Event, Round Two: Best of the Best"Scott Conant, Jody Williams, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: cockles, kohlrabi, pita bread
• Entrée: ground chicken, green tea leaves, mustard oil, braeburn apples
• Dessert: chocolate wafers, manchego cheese, passionfruit, goji berries

Contestants:

• Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, Pennsylvania (Episode 1.2 – "Tofu, Blueberries, Oysters") (eliminated after the appetizer)
• Gavin Mills, Executive Chef, Broadway East, New York, NY (Episode 1.12 – "Chocolate, Mussels and Figs") (eliminated after the entrée)
• James Briscione (returning champion) (eliminated after the dessert)
• Einat Admony, Chef and Owner, Taïm, New York, NY (Episode 1.4 – "Banana, Collard Greens, Grits") (advances to next episode) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped Champions Event, Round Three: All-Stars Showdown"Chris Santos, Geoffrey Zakarian, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: lavash bread, preserved lemons, squab
• Entrée: bluefish, papaya, ginger snaps, beef jerky
• Dessert: butter crackers, grapefruit, feta cheese, gin

Contestants:

• Jackie Lee, Private Chef, New York, NY (Episode 1.11 – "Jumbo Shrimp, Pepperoni, Cereal") (eliminated after the appetizer)
• Einat Admony (returning champion) (eliminated after the entrée)
• Andre Marrero, Chef tournant, L’Atelier de Joël Robuchon, New York, NY (Episode 1.3 – "Avocado, Tahini, Bran Flakes") (eliminated after the dessert)
• Cody Utzman, Chef and Restaurateur, Brooklyn Standard, New York, NY (Episode 2.8 – "A Wish Upon a Starfruit") (advances to next episode) (winner)

Notes: This is the first episode to feature an all-male panel of judges.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped Champions Event, Round Four: Bring It!"Scott Conant, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: lobster, bananas, endive
• Entrée: pork loin, watercress, galia melon, taro root
• Dessert: matzo, pomegranate molasses, roasted chestnuts, baby fennel

Contestants:

• Cody Utzman (returning champion) (eliminated after the appetizer)
• Diane DiMeo, Private Chef, Red Box Bistro, New York, NY (Episode 2.9 – "Buckwheat Blunders and Twists of Fate") (eliminated after the entrée)
• John Lawson, Sous chef, Gordon Ramsay at The London, New York, NY (Episode 2.2 – "High Hopes") (eliminated after the dessert)
• Darius Peacock, Executive Chef, Exceptional Taste Catering, Trenton, NJ (Episode 1.10 – "String Cheese, Jicama, Gingersnaps") (winner)

|}

Season 3 (2009–10)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"When Chefs Collide"Geoffrey Zakarian, Scott Conant, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Manila clams, kumquats, croissants
• Entrée: ground pork, camembert, sweet vermouth, haricots verts
• Dessert: carrots, goat cheese, quick grits, pomelo

Contestants:

• Peter Giannakas, Chef and Restaurateur, Ovelia Psistaria Bar, New York, NY (eliminated after the appetizer)
• Angie Shaghaghi, Chef Instructor, Creative Cooks, New York, NY (eliminated after the entrée)
• Cisse Elhadji, Chef and Restaurateur, Ponty Bistro, New York, NY (eliminated after the dessert)
• Dean Yasharian, Executive Sous chef, Bar Boulud, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Oh My Goshy, Umeboshi"Aarón Sánchez, Jody Williams, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: peas, peaches, eel
• Entrée: shrimp, oatmeal, butternut squash, umeboshi
• Dessert: parsnips, limoncello, soda crackers, sharp cheddar cheese

Contestants:

• Jeffrey Baruch, Executive Chef, London Lennie's Seafood Restaurant, New York, NY (eliminated after the appetizer)
• Barbara Esmonde, Executive Chef, Mediterranean Catering, Wynnewood, PA (eliminated after the entrée)
• Peter Karapanagiotis, Executive Chef, Privé Mediterranean Restaurant, Philadelphia, PA (eliminated after the dessert)
• Jeremy Duclut, Executive Chef, Georges' Bar and Restaurant, Wayne, PA (winner)

Notes: Chef Esmonde cut herself during the entrée round. After attempting to put on a glove that did not fit, she took it off and tossed her salad with her hands despite her open wound. As a result, the judges did not eat the salad and chopped her for her poor sanitation, rather than on the full merits of her food. Chef Baruch is a sous chef for Chopped judge Sue Torres.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Judge Knows Best"Chris Santos, Scott Conant, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: hamachi, quail eggs, dried cherries
• Entrée: beef tenderloin, mango, gruyère cheese, kochujang
• Dessert: ripened plantains, prosecco, crystallized ginger, bacon

Contestants:

• Fabian Ludwig, Executive Chef, Gramercy Park Hotel, New York, NY (eliminated after the appetizer)
• Ayesha Nurdjaja, Executive Chef, Il Bordello, New York, NY (eliminated after the entrée)
• Joshua Whigham, Sous chef, Jack's Luxury Oyster Bar, New York, NY (eliminated after the dessert)
• Joe Dobias, Chef and Restaurateur, Joe Doe Restaurant, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"A Nori Story"Josh Capon, Alex Guarnaschelli, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: beef tenderloin, nori, maple syrup
• Entrée: broccoli rabe, crystallized ginger, five year aged gouda, mahi-mahi
• Dessert: cherries, pumpernickel bread, curry powder, yuzu juice

Contestants:

• Adele DiBiasi, Chef and Restaurateur, Bona Vita Osteria, Summit, NJ (eliminated after the appetizer)
• Malik Fall, Chef and Restaurateur, Boucarou Lounge, New York, NY (eliminated after the entrée)
• Michael Bicocchi, Executive Chef, Flex Mussels, New York, NY (eliminated after the dessert)
• PJ Calapa, Sous chef, Nobu Fifty Seven, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Sticking To It"Geoffrey Zakarian, Alex Guarnaschelli, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: turkey breast, Kirby cucumbers, graham crackers
• Entrée: black cod, puffed rice cereal, pineapple, chorizo
• Dessert: mangoes, puff pastry, coffee beans, rose water

Contestants:

• Melinda Beaulieu, Private Chef and Nutritionist, New York, NY (eliminated after the appetizer)
• David Amorelli, Executive Chef, Coffee Shop, New York, NY (eliminated after the entrée)
• Dominick Feragola, Sous chef, Broadway East, New York, NY (eliminated after the dessert)
• Luisa Fernandes, Executive Chef, Georgia's Cafe and Bakery, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Season's Choppings"Scott Conant, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: venison tenderloin, quince, eggnog
• Entrée: kale, rutabaga, marshmallows, turkey
• Dessert: garnet yams, brie, sparkling wine, cranberries

Contestants:

• Megan Fells, Chef and Restaurateur, The Artist's Palate, Poughkeepsie, NY (eliminated after the appetizer)
• Jason Tilmann, Executive Chef, NYY Steak, New York, NY (eliminated after the entrée)
• Keith Geter, Chef, Artisinal, New York, NY (eliminated after the dessert)
• Jon Bignelli, Sous chef, wd~50, New York, NY (winner)

Notes: The chefs were given 45 minutes in the entrée round rather than the normal 30 to allow time to properly cook the turkey.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Flower Power"Geoffrey Zakarian, Sue Torres, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: chicken breast, kiwi, zucchini blossoms
• Entrée: scallops, cranberry juice, artichokes, burdock root
• Dessert: blackberries, apple cider, shredded phyllo dough, fresh chickpeas

Contestants:

• Bill Feldman, Chef and Entrepreneur, New York, NY (eliminated after the appetizer)
• Keith Jodway, Consulting Chef, New York, NY (eliminated after the entrée)
• Lola Garand, Consulting Chef, New York, NY (eliminated after the dessert)
• Tommy Lee, Executive Chef, Battery Gardens, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Sweet Redemption"Aarón Sánchez, Scott Conant, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: littleneck clams, Yukon Gold potatoes, rhubarb
• Entrée: striped bass, corn tortillas, applesauce, okra
• Dessert: carrot juice, white chocolate chips, baby beets, hominy

Contestants:

• Michael Giletto, Executive Chef, Cherry Valley Country Club, Skillman, NJ (Episode 1.12 – "Jumbo Shrimp, Pepperoni, Cereal") (eliminated after the appetizer)
• Katie Rosenhouse, Pastry Chef, Olana Restaurant, New York, NY (Episode 1.1 – "Octopus, Duck, Animal Crackers") (eliminated after the entrée)
• Chris Burke, Private Chef, New York, NY (Episode 1.3 – "Avocado, Tahini, Bran Flakes") (eliminated after the dessert)
• Amy Roth, Chef and Owner, Amy Kate Catering, New York, NY (Episode 1.13 – "Strawberries, Turkey and Gummi Bears") (winner)

Notes: This was the first episode to feature four past runners-up.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Winging It"Geoffrey Zakarian, Sue Torres, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: sake, green seedless grapes, chicken wings
• Entrée: horseradish, catfish, treviso, Japanese eggplant
• Dessert: cherry tomatoes, silken tofu, ginger snaps, cocoa nibs

Contestants:

• Linda Laestadius, Pastry Chef, The Bear Cafe, Woodstock, NY (eliminated after the appetizer)
• Lizzie Singh-Brar, Executive Chef, Fanny, Brooklyn, NY (eliminated after the entrée)
• John Sierp, Executive Chef, White Cloud Catering, New York, NY (eliminated after the dessert)
• Justin Gaines, Executive Sous chef, Zanaro's Italian Restaurant, White Plains, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"In A Pinch"Scott Conant, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: red cherry peppers, mortadella, soft shell crabs
• Entrée: baby bananas, black-eyed peas, poblano chiles, ostrich steak
• Dessert: lychees, phyllo dough, Canadian bacon, candy canes

Contestants:

• Damien Brassel, Executive Chef, Knife + Fork, New York, NY (eliminated after the appetizer)
• Lonnie Dyner, Executive Chef, Le Petit Marché, New York, NY (eliminated after the entrée)
• Susan Crocker, Catering Chef, Holberts Catering and Backyard Bistro, Montgomery, NY (eliminated after the dessert)
• Pnina Peled, Chef de cuisine, The New York Helmsley Hotel, New York, NY (winner)

Notes: This was the first episode in which two female competitors faced each other in the final round.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Raw Enthusiasm"Scott Conant, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: apricots, macadamia nuts, oysters
• Entrée: cucumber, buttermilk, pork loin, canned jackfruit
• Dessert: sugar cookie dough, bittersweet chocolate, figs, yellow miso paste

Contestants:

• Mark Twersky, Cullinary Instructor, The French Culinary Institute, New York, NY (eliminated after the appetizer)
• Deborah Gorman, Catering Chef, The Good Knife, New York, NY (eliminated after the entrée)
• Arvin Dhansew, Catering Chef, Relish Caterers, New York, NY (eliminated after the dessert)
• Martin Brock, Executive Chef, Atria, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Against the Tide"Mark Bittman, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: habanero chiles, bittersweet chocolate, fresh sardines
• Entrée: strawberries, celery root, lamb loin chops, Swiss cheese
• Dessert: corn tortillas, dried chipotle peppers, blueberries, violet mustard

Contestants:

• Michael Madigan, Chef and Restaurateur, Snails and Quails / Farm 2 Bistro, New York, NY / Nutley, NJ (eliminated after the appetizer)
• Andres Barrera, Executive Chef, City Winery, New York, NY (eliminated after the entrée)
• Laurielle Clark, Private Chef, New York, NY (eliminated after the dessert)
• Erik Weatherspool, Chef and Restaurateur, Bistro 44, Toms River, NJ (winner)

Notes: This was the first episode to feature an ingredient, violet mustard, that the judges were not familiar with.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped Liver"Scott Conant, Alex Guarnaschelli, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: raspberries, asparagus, chicken livers
• Entrée: arugula, pickled daikon, fresh pasta, mackerel
• Dessert: Greek yogurt, sugar cane, cactus pears, popcorn kernels

Contestants:

• John-Michael Hamlet, Chef and Restaurateur, John-Michael's Restaurant, North Salem, NY (eliminated after the appetizer)
• Hannah Hopkins, Chef and Restaurateur, Dish, Mahopac, NY (eliminated after the entrée)
• Bradley Boyle, Chef and Restaurateur, Salt Gastro Pub, Byram, NJ (eliminated after the dessert)
• Marc Pavlovic, Culinary Instructor, The French Culinary Institute, New York, NY (winner)

|}

Season 4 (2010)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Rattle & Roll"Chris Santos, Alex Guarnaschelli, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Asian pears, croissants, haricots verts, rattlesnake meat
• Entrée: tapioca pearls, carrots, fruit leather, rabbit
• Dessert: yucca, calimyrna figs, hoisin sauce, red jalapeños

Contestants:

• Siggy Sollitto, Executive Chef / Owner, Siggy's Good Food, Brooklyn Heights, NY (eliminated after the appetizer)
• Eric Paraskevas, Executive Chef, Terra Restaurant, Philadelphia, PA (eliminated after the entrée)
• Chris Coombs, Executive Chef, Dbar, Boston, MA (eliminated after the dessert)
• Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"My Froggy Clementine"Scott Conant, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: bourbon whiskey, anchovies, dates, frog legs
• Entrée: hamachi, beets, tortilla chips, Malta
• Dessert: clementine oranges, scotch whiskey, basil, toasted oats cereal

Contestants:

• Sunshine Best, Special Diets Chef, Your Safe Kitchen, New York, NY (eliminated after the appetizer)
• Warren Schierenbeck, Chef and Restaurateur, DoSi Cafe, Staten Island, NY (eliminated after the entrée)
• Erica Wides, Chef Instructor, Institute of Culinary Education, New York, NY (eliminated after the dessert)
• Mario Tolentino, Private Chef, Can Cook Personal Chef Services, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Jitters & Giant Eggs"Scott Conant, Jody Williams, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: ground turkey, black garlic, raspberries, pickled watermelon rind
• Entrée: fresh horseradish, goat chops, oatmeal, snap peas
• Dessert: canned peaches, cherry tomatoes, pretzel sticks, emu eggs

Contestants:

• Rory MacDonald, Head Pastry Chef, Tocqueville, New York, NY (eliminated after the appetizer)
• Brian Kevorkian, Line Cook, New York, NY (eliminated after the entrée)
• Maurice "Mo" Hurley, Executive Chef, Valbella, New York, NY (eliminated after the dessert)
• Jessica Mogardo, Pastry Chef, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Dr. Deckle & Mr. Fried"Scott Conant, [Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: collard greens, jumbo shrimp, corn chips, olive loaf
• Entrée: broccoli rabe, deckle of beef, hibiscus flowers in syrup, black-eyed peas
• Dessert: avocadoes, oyster sauce, tofu skins, star fruit

Contestants:

• Abigail Hitchcock, Chef and Restaurateur, Camaje Bistro, New York, NY (eliminated after the appetizer)
• Shanna Pacifico, Chef de cuisine, Back Forty, New York, NY (eliminated after the entrée)
• John P. Greco, Chef and Restaurateur, Philip Marie, New York, NY (eliminated after the dessert)
• Michael Siry, Corporate Executive Chef, Big Daddy's Diner, Duke's, and City Crab, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Mussels Mastery & Cotton Candy Can-Do"Marcus Samuelsson, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: mussels, asparagus, cactus pear, kidney beans
• Entrée: sharp cheddar cheese, watermelon radish, squab, frozen waffles
• Dessert: saltine crackers, green papaya, dried mangoes, cotton candy

Contestants:

• Sean Mell, Omakase Chef, Nobu, New York, NY (eliminated after the appetizer)
• Berthsy Ayide, Chef and Caterer, The Kitchen Sink, New York, NY (eliminated after the entrée)
• Jeremy Hanlon, Private Chef, My Fresh Chef, Lantana, FL (eliminated after the dessert)
• Christian Petroni, Chef and Restaurateur, Barcelona, Greenwich, CT (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"First Things Worst"Scott Conant, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: gooseberries, Darjeeling tea, ricotta salata, calf's liver
• Entrée: cuttlefish, long beans, sweet piquanté peppers, bittersweet chocolate
• Dessert: baby bananas, coconut flakes, pumpernickel rye, soy sauce

Contestants:

• Nadege Fleurimond, Caterer, Fleurimond Catering, New York, NY (eliminated after the appetizer)
• Paul Ripley, Food and Beverage Manager, Raritan Valley Country Club, Bridgewater, NJ (eliminated after the entrée)
• Ryan DePersio, Chef and Restaurateur, Fascino, Montclair, NJ (eliminated after the dessert)
• Rebecca Weitzman, Chef de cuisine, Inoteca, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Fired Up!"Chris Santos, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: striped sea bass, strawberries, baby fennel, marshmallows
• Entrée: country pork ribs, kale, butternut squash, popcorn on the cob
• Dessert: polenta, lambic beer, pineapple, hot dogs

Contestants:

• Mary Beth Johnson, Executive Chef, Maritime, New York, NY (eliminated after the appetizer)
• Kristen Davis, Personal Chef, Long Island, NY (eliminated after the entrée)
• Adam Goldgell, Chef, Sugo Café, Long Beach, NY (eliminated after the dessert)
• Michael Jenkins, Chef, Butter, New York, NY (winner)

Notes: This was a grilling-themed episode. The stove tops were outfitted with grill sheets and two other burners, and the ovens were off-limits throughout the competition. Chef Jenkins is a chef at Butter, which is co-owned by Alex Guarnaschelli.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Quahog Quandaries and Pickle Puzzles"Amanda Freitag, Alex Guarnaschelli, and Jody Williams{{{OriginalAirDate}}}

Ingredients:

• Appetizer: quahog clams, rhubarb, almond butter cookies
• Entrée: venison tenderloin, cinnamon swirl bread, sharon fruit, cornichons
• Dessert: matzo, salty peanuts, dried strawberries, cocoa nibs

Contestants:

• Melissa Muller, Executive Chef, Organika, New York, NY (eliminated after the appetizer)
• Ricardo Cardona, Executive Chef, Sofrito, New York, NY (eliminated after the entrée)
• Kat Ploszaj, Executive Chef, Petit Oven, Brooklyn, NY (eliminated after the dessert)
• Marc Anthony Bynum, Executive Chef, Venúe 56, Hauppauge, NY (winner)

Notes: This is the first episode to feature an all-female panel of judges.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Turbot Powered"Scott Conant, Geoffrey Zakarian, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: chicken thighs, bitter melon, cream cheese, papadum
• Entrée: turbot, wasabi peas, purple cauliflower, satsuma mikan
• Dessert: brie, rutabaga, frozen cranberries, English muffins

Contestants:

• Anthony Locastro, Executive Chef, Downtown Association, New York, NY (eliminated after the appetizer)
• Mark McMann, Sous chef, Kefi, New York, NY (eliminated after the entrée)
• Jennifer Meadows, Chef and Restaurateur, Fishbar, Montauk, NY (eliminated after the dessert)
• Ed Harris, Junior Sous chef, Buddakan, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Keep On Cook'n On"Chris Santos, Amanda Freitag, and Scott Conant{{{OriginalAirDate}}}

Ingredients:

• Appetizer: serrano ham, fresh pasta, membrillo, half-sour pickles
• Entrée: beef tenderloin, taro root, Japanese eggplant, cherry pie filling
• Dessert: white bread, unsalted pistachios, buckwheat honey, zucchini

Contestants:

• Carrie Weiss, Instructor and Writer, New York, NY (eliminated after the appetizer)
• Sachem "Son" Allison, Executive Chef, SavorNY, New York, NY (eliminated after the entrée)
• Chris Jaeckle, Sous chef, Morimoto, New York, NY (eliminated after the dessert)
• Paul "Poppy" Yeaple, Chef and Restaurateur, Poppy's Burgers and Fries, Beacon, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Green Apps and Lamb"Chris Santos, Scott Conant, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Rainier cherries, walnuts, crème de menthe, canned salmon
• Entrée: lamb top round, golden raisins, Stilton cheese, edamame
• Dessert: buttermilk, braeburn apples, kiwis, amaranth grain

Contestants:

• Melissa Rebholz, Executive Chef, Garden of Eve Organic Farm, Long Island, NY (eliminated after the appetizer)
• Adam Sternberg, Executive Chef, 36 Main, New Paltz, NY (eliminated after the entrée)
• Guillaume Thivet, Executive Chef, Bouley Bakery and Market, New York, NY (eliminated after the dessert)
• Joshua Stokes, Private Chef, Grill a Chef, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Crunch Time"Scott Conant, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: watermelon, sweet potatoes, knockwurst, almond butter
• Entrée: skate, English cucumbers, prunes, shredded wheat crackers
• Dessert: oranges, red miso paste, cottage cheese, kettle-cooked potato chips

Contestants:

• Steven Tempel, Chef and Restaurateur, Logan's Bar and Grill, Speculator, NY (eliminated after the appetizer)
• Michele Ragussis, Chef and Restaurateur, Stuft Catering / Beast, Brooklyn, NY (eliminated after the entrée)
• Lance Nitahara, Executive Chef, Camp-of-the-Woods, Speculator, NY (eliminated after the dessert)
• Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Rowdy With a Chance of Meatballs"Geoffrey Zakarian, Alex Guarnaschelli, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: red carrots, Chinese okra, potato knishes, ocean perch
• Entrée: ground pork, sorghum molasses, cheese crackers, mustard greens
• Dessert: puffed rice cereal, cognac, butterscotch candy, pancetta

Contestants:

• Jacques Gautier, Executive Chef and Restaurateur, Palo Santo, Park Slope, Brooklyn, NY (eliminated after the appetizer)
• Deborah Bicknese, Executive Chef and Restaurateur, Beast, Brooklyn, NY (eliminated after the entrée)
• Jodi Burnhard, Chef de cuisine, Longwood Events, Boston, MA (eliminated after the dessert)
• Anthony Paris, Executive Chef, Crosby Street Hotel, New York, NY (winner)

|}

Season 5 (2010)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}""Dream'n of Redeem'n""Geoffrey Zakarian, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: rump roast, rainbow chard, vegetable yeast spread
• Entrée: branzino, piquillo peppers, jicama, chocolate sandwich cookies
• Dessert: vodka, crescent roll dough, sesame seeds, blueberry jelly beans

Contestants:

• Paul Viggiano, Cooking Instructor (Episode 2.5 – "Pretty Please With a Pepper on Top") (eliminated after the appetizer)
• Lola Garand, Freelance Consulting Chef, New York, NY (Episode 3.7 – "Flower Power") (eliminated after the entrée)
• Dominick Feragola, Sous chef, Broadway East, New York, NY (Episode 3.5 – "Sticking To It") (eliminated after the dessert)
• Matthew Zappoli, Owner and Executive Chef, Tre Amici, Long Branch, NJ (Episode 2.7 – "Pods, Grills and Sticky Fingers") (winner)

Notes: This episode featured four past runners-up.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Wok This Way"Geoffrey Zakarian, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: rainbow trout, Napa cabbage, smoked paprika, white chocolate chips
• Entrée: quail, escarole, chocolate-covered raisins, coconut
• Dessert: papaya, rice crackers, sake, jura erguel

Contestants:

• Adam Idris, Private Chef, New York, NY (eliminated after the appetizer)
• Charlene Johnson, Executive Chef, 202, New York, NY (eliminated after the entrée)
• Matt Gibson, Sous chef, Spice Market Restaurant, New York, NY (eliminated after the dessert)
• Ric Orlando, Chef and Restaurateur, New World Home Cooking, Saugerties, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Squashed"Marcus Samuelsson, Alex Guarnaschelli, and [Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: banana chips, rice paper, kabocha squash, sardines
• Entrée: beef shoulder, baby artichokes, blood oranges, cashew butter
• Dessert: celery root, cinnamon candies, blackberries, marshmallow spread

Contestants:

• Jessica Wilson, Sous chef, A Voce Columbus, New York, NY (eliminated after the appetizer)
• Jasmine Shimoda, Apprenticing Chef, New York, NY (eliminated after the entrée)
• Yoanne Magris, Chef and Restaurateur, Yo In Yo Out, New York, NY (eliminated after the dessert)
• Rebecca Newell, Executive Chef, The Beehive, Boston, MA (winner)

Notes: This is the first episode to feature four female chefs

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"$50,000 Tournament: Round One"Chris Santos, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: tomatillos, horned melon, wonton skins, Rocky Mountain oysters
• Entrée: dorade, baby beets, beef jerky, coffee liqueur
• Dessert: Yukon Gold potatoes, condensed milk, pomegranates, peanut butter taffy

Contestants:

• Jessica Mogardo, Executive Pastry Chef, New York, NY (Episode 4.3 – "Jitters & Giant Eggs") (eliminated after the appetizer)
• Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA (Episode 4.1 – "Rattle & Roll") (eliminated after the entrée)
• Paul "Poppy" Yeaple, Chef and Restaurateur, Poppy's Burgers and Fries, Beacon, NY (Episode 4.10 – "Keep On Cook'n On") (eliminated after the dessert)
• Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY (Episode 4.12 – "Crunch Time") (advances to final round) (winner)

Notes: This was the first of a five-part series of episodes, where sixteen past champions competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"$50,000 Tournament: Round Two"Geoffrey Zakarian, Amanda Freitag], and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: dandelion greens, Greek yogurt, liverwurst, catfish
• Entrée: ginger beer, pickled daikon, okra, alligator tenderloin
• Dessert: key lime juice, pepitas, halloumi cheese, hot dog buns

Contestants:

• Michael Jenkins, Chef de cuisine, Butter, New York, NY (Episode 4.7 – "Fired Up!") (eliminated after the appetizer)
• Jon Bignelli, Chef de cuisine, wd~50, New York, NY (Episode 3.6 – "Season's Choppings") (eliminated after the entrée)
• Pnina Peled, Executive Chef, The New York Helmsley Hotel, New York, NY (Episode 3.10 – "In a Pinch") (eliminated after the dessert)
• Marc Anthony Bynum, Executive Chef, Venúe 56, Hauppauge, NY (Episode 4.8 – "Quahog Quandaries and Pickle Puzzles") (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"$50,000 Tournament: Round Three"Geoffrey Zakarian, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: dried persimmon, phyllo dough, pepper jack cheese, sweetbreads
• Entrée: chicken breast, blue corn tortillas, Tuscan kale, sea urchin
• Dessert: blueberries, bread & butter pickles, saffron, fruit ring cereal

Contestants:

• Joe Dobias, Chef and Restaurateur, Joe Doe Restaurant, New York, NY (Episode 3.3 – "Judge Knows Best") (eliminated after the appetizer)
• Luisa Fernandes, Executive Chef, Georgia's Cafe and Bakery, New York, NY (Episode 3.5 – "Sticking To It") (eliminated after the entrée)
• Michael Siry, Corporate Executive Chef, Big Daddy's Diner, Duke's, and City Crab, New York, NY (Episode 4.4 – "Dr. Deckle & Mr. Fried") (eliminated after the dessert)
• Jason Zukas, Executive Chef, New York, NY (Episode 2.1 – "Salty Veggies & Heated Battles") (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"$50,000 Tournament: Round Four"Chris Santos, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: cold-smoked kippers, water chestnuts, leeks, lemon-lime soda
• Entrée: caperberries, parsley root, chocolate-hazelnut spread, elk tenderloin
• Dessert: taco shells, Bosc pears, crema, red curry paste

Contestants:

• Christian Petroni, Chef and Restaurateur, Barcelona, Greenwich, CT (Episode 4.5 – "Mussels Mastery & Cotton Candy Can-Do") (eliminated after the appetizer)
• Rebecca Newell, Executive Chef, The Beehive, Boston, MA (Episode 5.3 – "Squashed") (eliminated after the entrée)
• Mario Tolentino, Private Chef, Can Cook Personal Chef Services, New York, NY (Episode 4.2 – "My Froggy Clementine") (eliminated after the dessert)
• Ric Orlando, Chef and Restaurateur, New World Home Cooking, Saugerties, NY (Episode 5.2 – "Wok This Way") (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"$50,000 Tournament: Grand Finale"Geoffrey Zakarian, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: geoduck, Buddha's hand, black radishes, waffle cones
• Entrée: smelt, dried red currants, cheese curls, rack of wild boar
• Dessert: champagne, dragon fruit, tahini, cake flour

Contestants:

• Marc Anthony Bynum, Executive Chef, Venúe 56, Hauppauge, NY (eliminated after the appetizer)
• Ric Orlando, Chef and Restaurateur, New World Home Cooking, Saugerties, NY (eliminated after the entrée)
• Jason Zukas, Executive Chef, New York, NY (eliminated after the dessert)
• Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY (winner)

Notes: The chefs were given 50 minutes in the dessert round rather than the normal 30 to allow adequate time to bake.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Spouting Off"Amanda Freitag, Alex Guarnaschelli, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: barramundi, apricot paste, poblano peppers, abbey style beer
• Entrée: bratwurst, scallops, plums, red quinoa
• Dessert: Israeli couscous, cherimoya, guanciale, Irish whiskey

Contestants:

• Sung Uni Lee, Culinary Instructor, Brooklyn, NY (eliminated after the appetizer)
• Janine Gray, Chef and Restaurateur, The Inn at Osborne Hill, Fishkill, NY (eliminated after the entrée)
• Bryce Shuman, Sous chef, Eleven Madison Park, New York, NY (eliminated after the dessert)
• Joe Raiola, Executive Chef, Morton's Steakhouse, Brooklyn, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"When Octopuses Attack"Aarón Sánchez, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: lotus root, treviso, guava nectar, octopus
• Entrée: flank steak, chicory, pepino melon, granola bars
• Dessert: shiso leaves, pita bread, feta, adzuki beans

Contestants:

• Anthony "Anton" Testino, Head Chef, Tony's Touch of Italy, Wayne, NJ (eliminated after the appetizer)
• Merlin Tlapa, Executive Chef, Nino's 208, New York, NY (eliminated after the entrée)
• Mona James, Executive Sous chef, Palm Restaurant, New York, NY (eliminated after the dessert)
• Cory Comeau, Executive Chef, Stephanie's on Newbury, Boston, MA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Fright Bites"Chris Santos, Amanda Freitag, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: canned pumpkin, malted chocolate balls, pie crust, lamb heart
• Entrée: gummy teeth, flour tortillas, huitlacoche, black chicken
• Dessert: kumquats, cheddar pennies, chipotle chiles, grasshoppers

Contestants:

• Mike Solyn, Freelance Chef, New York, NY (eliminated after the appetizer)
• Marja Samsom, Chef and Restaurateur, The Kitchen Club, New York, NY (eliminated after the entrée)
• Tess Middlebrook, Private Chef, New York, NY (eliminated after the dessert)
• Michael Vignola, Executive Chef, Michael Jordan's Steak House, New York, NY (winner)

Notes: This was a Halloween-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. In the entrée round, Chef Samsom rolled her tortillas on a cutting board that was cross-contaminated. The judges did not taste her dish as a result, and Chef Samsom was eliminated.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Cornuchopia"Chris Santos, Sue Torres, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: baked ham, cranberry sauce, baby turnips, port wine cheese
• Entrée: pheasant, Brussels sprouts, candy apples, sparkling cider
• Dessert: puff pastry, enoki mushrooms, seedless red grapes, plum sauce

Contestants:

• Harold Moore, Chef and Restaurateur, Commerce, New York, NY (eliminated after the appetizer)
• Izzy Sarto, Executive Chef, Tremont 647, Boston, MA (eliminated after the entrée)
• Robin Moore, Private Chef and Instructor, New York, NY (eliminated after the dessert)
• Milton Enriquez, Executive Chef, Compass, New York, NY (winner)

Notes: This was a Thanksgiving-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Yes, Virginia, There is a Chopping Block"Aarón Sánchez, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: oysters, pomegranate juice, red chard, gingerbread cookie dough
• Entrée: goose, Irish cream liqueur, maraschino cherries, blue cheese
• Dessert: pasilla chiles, peppermint patties, sour cream, boniatos

Contestants:

• Kenneth Collins, Executive Chef, Gospel Uptown, New York, NY (eliminated after the appetizer)
• Patricio Sandoval, Chef and Restaurateur, Mercadito, New York, NY (eliminated after the entrée)
• Laura Simpson, Chef de cuisine, The Hotel Hershey, Hershey, PA (eliminated after the dessert)
• Wade Burch, Executive Chef, South West NY, New York, NY (winner)

Notes: This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. The chefs were given 40 minutes in the entrée round rather than the normal 30 in order to allow time to properly cook the goose.

|}

Season 6 (2011)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Victory on the Brain"Scott Conant, Geoffrey Zakarian, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: tamarind soda, cocktail nuts, haricots verts, goat brains
• Entrée: cream of coconut, baby turnips, wakame seaweed, fish heads
• Dessert: peanut brittle, marsala wine, wonton wrappers, durian

Contestants:

• Colin Kruzic, Executive Chef, New York, NY (eliminated after the appetizer)
• Samantha Buyskes, Chef and Restaurateur, Simply Red Bistro, Ithaca, NY (eliminated after the entrée)
• Sammy Davis Jr., Executive Chef, CR Lounge, Baltimore, MD (eliminated after the dessert)
• Alejandra Padilla, Line Cook, La Fonda del Sol, New York, NY (winner)

Notes: The fish heads used in the entrée round were from northeastern cod.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Prove it on the Plate"Scott Conant, Maneet Chauhan, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: New Zealand mussels, Bosc pears, marula liqueur, frozen waffles
• Entrée: root beer schnapps, lap cheong, squash blossoms, ostrich tenderloin
• Dessert: puffed rice cereal, horned melon, cashew butter, gummy worms

Contestants:

• Andrea Glick, Private Chef and Instructor, Long Island, NY (eliminated after the appetizer)
• Lisa Beels, Executive Chef and Entrepreneur, Haute Palate and Petite Palate, New York, NY (eliminated after the entrée)
• Nick Grosz, Executive Chef, Norwood Club, New York, NY (eliminated after the dessert)
• Eric Levine, Executive Chef, Encore Catering, East Hanover, NJ (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Marrowly We Roll Along"Scott Conant, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: speck, toybox squash, fontina cheese, marrow bones
• Entrée: yuzu marmalade, chicory, dried blueberries, Dungeness crab
• Dessert: pineapple, sunflower seeds, red curry paste, Neapolitan ice cream

Contestants:

• Carmine DiGiovanni, Chef de cuisine, Picholine, New York, NY (eliminated after the appetizer)
• Sean Telo, Chef de cuisine, Atlanta, GA (eliminated after the entrée)
• Andrew Markert, Executive Sous chef, PS7, Washington, DC (eliminated after the dessert)
• Laura Henry-Zoubir, Culinary Director, Dramshop Hospitality, Boston, MA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Doughs and Don'ts"Scott Conant, Amanda Freitag, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: saba, garlic chutes, Canadian bacon, trout
• Entrée: dehydrated okra, parsnips, espresso soda, deckle of beef
• Dessert: coquitos, turmeric, empanada wrappers, corn on the cob

Contestants:

• Rob Runn, Food Service Specialist, USCGC Sturgeon Bay (WTGB-109), Bayonne, NJ (eliminated after the appetizer)
• Monica Byrne, Chef and Restaurateur, Home/Made, Brooklyn, NY (eliminated after the entrée)
• Anna Maria Santorelli, Chef and Restaurateur, Anna Maria's, Larchmont, NY (eliminated after the dessert)
• James Gillespie, Culinary Instructor, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Step Right Up!"Scott Conant, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: catfish, tomatillos, marshmallows, rutabagas
• Entrée: country pork ribs, dandelion greens, Jerusalem artichokes, fresh garbanzo beans
• Dessert: plum tomatoes, jalapeño peppers, crema, malanga coco

Contestants:

• James Kilberg, Executive Chef, Il Poggiolo, Chicago, IL (eliminated after the appetizer)
• Gillian Clark, Chef and Restaurateur, The General Store, Silver Spring, MD (eliminated after the entrée)
• Jeffrey Gardner, Sous chef, South City Kitchen Midtown, Atlanta, GA (eliminated after the dessert)
• Marcellus Coleman, Executive Sous chef, Abe and Arthur's, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"All Stars Tournament: Round One – Competitors from The Next Food Network Star"Marcus Samuelsson, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: calf's liver, mango, bottarga, pound cake
• Entrée: karela, blueberries, fregola, Scottish red leg partridge
• Dessert: red carrots, goat's butter, paneer, potato crisps

Contestants:

• Lisa Garza (TNFNS season 4 runner-up) (charity: Vogel Alcove – Dallas, TX) (eliminated after the appetizer)
• Debbie Lee (TNFNS season 5 third place) (charity: Medici Foundation – Irvine, CA) (eliminated after the entrée)
• Brad Sorenson (TNFNS season 6 fifth place) (charity: American Cancer Society – Atlanta, GA) (eliminated after the dessert)
• Michael Proietti (TNFNS season 5 fifth place) (charity: The Jed Foundation – New York, NY) (advances to final round) (winner)

Notes: This was the first of a five-part series of episodes in which categorical groups of celebrity chefs competed for charity.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"All Stars Tournament: Round Two – Food Network Personalities"Marcus Samuelsson, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: teething biscuits, Hungarian hot peppers, raspberries, canned haggis
• Entrée: rack of venison, dulse, gooseberry preserves, fruit ring cereal
• Dessert: ladyfingers, baby fennel, almond paste, root beer jelly beans

Contestants:

• Duff Goldman (Ace of Cakes, notable competitor on Food Network Challenge) (charity: Lower Eastside Girls Club – New York, NY) (eliminated after the appetizer)
• Claire Robinson (5 Ingredient Fix, Food Network Challenge) (charity: St. Jude Children's Research Hospital – Memphis, TN) (eliminated after the entrée)
• Robert Irvine (Dinner: Impossible, Worst Cooks in America, Restaurant: Impossible) (charity: World Outreach Ministries – Marietta, GA) (eliminated after the dessert)
• Anne Burrell (Secrets of a Restaurant Chef, Worst Cooks in America) (charity: Juvenile Diabetes Research Foundation – New York, NY) (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"All Stars Tournament: Round Three – Notable Chefs"Marc Murphy, Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: fresh pasta, dried papaya, bluefoot mushrooms, chorizo
• Entrée: cobia, salmon jerky, Chinese spinach, animal crackers
• Dessert: granola bars, heirloom cherry tomatoes, Chinese five spice, piloncillo

Contestants:

• Jacques Torres (charity: St. Jude Children's Research Hospital – Memphis, TN) (eliminated after the appetizer)
• Beau MacMillan (charity: Space Coast Early Intervention Center – Melbourne, FL) (eliminated after the entrée)
• Anita Lo (charity: SHARE – New York, NY) (eliminated after the dessert)
• Nate Appleman (charity: Kawasaki Disease Foundation – Ipswich, MA) (advances to final round) (winner)

Notes: In the appetizer round, Chef Torres used (cocoa nibs) that he brought with him, which were not available in the pantry. The judges felt that this was contrary to the rules and cited it as the reason for his elimination.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"All Stars Tournament: Round Four – Chopped Judges"Chris Santos, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: papadum, baby romanesco, smoked lake chub, powdered strawberry milk
• Entrée: taralli, natto, radicchio, whole duck
• Dessert: green plantains, Chinese bacon, peanut butter puff cereal, frozen lemonade

Contestants:

• Maneet Chauhan (charity: Clinton Global Initiative – New York, NY) (eliminated after the appetizer)
• Amanda Freitag (charity: God's Love We Deliver – New York, NY) (eliminated after the entrée)
• Geoffrey Zakarian (charity: The Kimmins Foundation – Tampa, FL) (eliminated after the dessert)
• Aarón Sánchez (charity: Greater New Orleans Foundation – New Orleans, LA) (advances to final round) (winner)

Notes: The chefs were given 40 minutes in the entrée round rather than the normal 30 to allow time to properly cook the duck.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"All Stars Tournament: Grand Finale"Marc Murphy, Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: rabbit kidneys, baby beets, merguez, salt and vinegar potato chips
• Entrée: goat leg, dried hibiscus flower, pattypan squash, trail mix
• Dessert: sesame candies, ruby red grapefruit, chayotes, chickpeas

Contestants:

• Michael Proietti (charity: The Jed Foundation – New York, NY) (eliminated after the appetizer)
• Anne Burrell (charity: Juvenile Diabetes Research Foundation – New York, NY) (eliminated after the entrée)
• Aarón Sánchez (charity: Greater New Orleans Foundation – New Orleans, LA) (eliminated after the dessert)
• Nate Appleman (charity: Kawasaki Disease Foundation – Ipswich, MA) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"A Cornish Mess"Scott Conant, Maneet Chauhan, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: graffiti eggplant, cape gooseberries, biscuit dough, Peking duck
• Entrée: Cornish hens, Concord grapes, gruyère cheese, banana leather
• Dessert: Italian orange liqueur, cheese crackers, cherimoya, Jordan almonds

Contestants:

• Gillie Holme, Caterer, New York, NY (eliminated after the appetizer)
• Ondre'a Duverney, Caterer, New York, NY (eliminated after the entrée)
• David Greco, Chef and Restaurateur, Arthur Avenue Trattoria and Mike's Deli, New York, NY (eliminated after the dessert)
• Lauren Gerrie, Caterer, Big Little Get Together, New York, NY (winner)

Notes: In the entrée round, Chef Duverney committed cross-contamination by cutting her cooked hens on the same board where the hens were placed when they were still raw. Chef Greco served raw hens due to the time constraints. The judges allowed the both of them to bring over the other components of the dish from their stations.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chefs on a Mission"Scott Conant, Amanda Freitag, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: firm tofu, scotch whisky, dragon fruit, pickled herring
• Entrée: rump roast, violet mustard, asparagus, sugar coated fennel seeds
• Dessert: mission figs, robiola cheese, shelled pistachios, taco shells

Contestants:

• Ulli Stachl, Food Stylist, New York, NY (eliminated after the appetizer)
• Joel Javier, Sous chef, Telepan, New York, NY (eliminated after the entrée)
• Steven Brand, Executive Chef, Upstairs on the Square, Cambridge, MA (eliminated after the dessert)
• Jamie Bissonnette, Chef and Restaurateur, Toro and Coppa, Boston, MA (winner)

|}

Season 7 (2011)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"The Icing on the Steak"Chris Santos, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: smoked turkey legs, ramen noodles, cherry bomb peppers, endive
• Entrée: celery root, rainbow chard, flat iron steak, chocolate frosting
• Dessert: bananas, pomegranate juice, phyllo dough, white miso

Contestants:

• Crystal Fox, Chef, Sisters Night Club, Philadelphia, PA (eliminated after the appetizer)
• Marco Suarez, Executive Chef, Ledge Kitchen and Drinks, Dorchester, MA (eliminated after the entrée)
• Tryg Siverson, Chef and Restaurateur, Friedman's Lunch, New York, NY (eliminated after the dessert)
• Shehu Fitzgerald, Garde manger Chef, Marriott New York Marquis, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Canned Cheese, Please!"Chris Santos, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: andouille sausage, lychees in syrup, jalepeño peppers, canned cheese
• Entrée: buckwheat groats, jews mallow, hard cider, elk tenderloin
• Dessert: strawberry popsicles, blue corn tortilla chips, condensed milk, celery

Contestants:

• Billy Brigtsen, Chef, Brooklyn, NY (eliminated after the appetizer)
• Monica Langowski, Private Chef, A Table For Two Private Chef Service, Chicago, IL (eliminated after the entrée)
• Kyle Ricks, Executive Sous chef, Landmarc Tribeca, New York, NY (eliminated after the dessert)
• Danielle Saunders, Private Chef, New York, NY (winner)

Notes: Chef Ricks is a chef at Landmarc, a restaurant of frequent Chopped judge, Marc Murphy.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Saying Sayonara"Geoffrey Zakarian, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: oysters, clementine oranges, Chinese okra, French dressing
• Entrée: duck breasts, green tea, adzuki beans, Brussels sprouts
• Dessert: Meyer lemons, cottage cheese, passionfruit, soba noodles

Contestants:

• Rosalind Balducci, Personal Chef / Caterer, That Personal Touch Cuisine, New York, NY (eliminated after the appetizer)
• Shawn Dickensheets, Culinary Student, Culinary Institute of America, Hyde Park, NY (eliminated after the entrée)
• Adam Powers, Chef and Restaurateur, Fetch, New York, NY (eliminated after the dessert)
• Wayne Lyons, Chef and Restaurateur, Soul Flavors, Jersey City, NJ (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Have a Heart"Aarón Sánchez, Alex Guarnaschelli, and Ken Oringer{{{OriginalAirDate}}}

Ingredients:

• Appetizer: bay scallops, braeburn apples, sorrel, duck hearts
• Entrée: fideos, broccoli rabe, mezcal, eel
• Dessert: crumpets, cream cheese, aloe vera juice, orange slice candy

Contestants:

• John Ramirez, Executive Sous chef, Castle on the Hudson, Tarrytown, NY (eliminated after the appetizer)
• Remy Ayesh, Culinary Instructor, French Culinary Institute, New York, NY (eliminated after the entrée)
• Judson Branch, Senior Sous chef, Marriott Downtown Philadelphia, Philadelphia, PA (eliminated after the dessert)
• Justin Burdett, Chef de cuisine, Miller Union, Atlanta, GA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Gotta Grill!"Amanda Freitag, Alex Guarnaschelli, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: coho salmon, baby eggplant, mustard
• Entrée: rack of wild boar, artichokes, ketchup, sauerkraut
• Dessert: mayonnaise, bananas, prickly pear cactus, pre-cooked pizza crust

Contestants:

• Vucic "Vulé" Dabetic, Executive Chef, Arcane, New York, NY (eliminated after the appetizer)
• Tom McEachern, Executive Chef, Ray's on the River, Atlanta, GA (eliminated after the entrée)
• Phyllis Kaplowitz, Executive Chef, Bakers' Best Catering, Boston, MA (eliminated after the dessert)
• Alan Harding, Chef and Restaurateur, The Food Truck @ Hot Bird, Brooklyn, NY (winner)

Notes: This was a grilling-themed episode. The stovetops were outfitted with grill sheets and two other burners and the ovens were off-limits throughout the competition. The chefs were also given pre-soaked cedar planks that they could use if they wished.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Get it Together"Aarón Sánchez, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: corn nuts, fruit cocktail, black garlic, Uni
• Entrée: watermelon, dried shrimp, dried porcini mushrooms, Hawaiian snapper
• Dessert: challah, almond butter, tamarind pods, delicata squash

Contestants:

• Matthew Marchese, Personal Chef, New York, NY (eliminated after the appetizer)
• Mark Barrett, Chef, Henry's, New York, NY (eliminated after the entrée)
• Wei Wen, Executive Chef, Susanna Foo Gourmet Kitchen, Radnor, PA (eliminated after the dessert)
• Heather Priest, Personal Chef, Greenwich, CT (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Bite Your Pickled Beef Tongue"Chris Santos, Maneet Chauhan, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: flour tortillas, English cucumbers, fresh fava beans, pickled beef tongue
• Entrée: pork rinds, galangal, purple kohlrabi, rabbit legs and thighs
• Dessert: labne, chickpea flour, Asian pears, rose water syrup

Contestants:

• Amy Goffio-Mahabir, Sous chef, NYU Medical Center, New York, NY (eliminated after the appetizer)
• Chris Scott, Chef and Restaurateur, Brooklyn Commune, Brooklyn, NY (eliminated after the entrée)
• Sean Olnowich, Chef and Restaurateur, The House, New York, NY (eliminated after the dessert)
• Joe Landa, Executive Chef, Jewish Theological Seminary, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Go For It!"Geoffrey Zakarian, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: gorgonzola cheese, green papaya, sour lemon candies, duck livers
• Entrée: tequila, epazote, puff pastry, cuttlefish
• Dessert: cocoa nibs, blackberries, corn tortillas, ginger

Contestants:

• Emily Sims, Executive Chef, Ici, New York, NY (eliminated after the appetizer)
• Jonathan Doar, Sous chef, Fishtail by David Burke, New York, NY (eliminated after the entrée)
• Stephen Hartigan, Private Chef, The Field, Bridgeport, CT (eliminated after the dessert)
• Olivier Desaintmartin, Chef and Restaurateur, Caribou Café, Philadelphia, PA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Thyme Flies"Aarón Sánchez, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Korean-style short ribs, lemon thyme, zucchini, gefilte fish
• Entrée: hen of the woods mushrooms, white anchovies, lamb top round, salsa con queso
• Dessert: dried apricots, gingerbread cookie dough, elderflower liqueur, halva

Contestants:

• Marc Matsumoto, Private Chef, New York, NY (eliminated after the appetizer)
• James Lee, Chef and Restaurateur, New York, NY (eliminated after the entrée)
• April Stamm, Chef Team Leader, Prepared foods at Whole Foods Market, New York, NY (eliminated after the dessert)
• Marie-Claude Mendy, Executive Chef/Owner, Teranga, Boston, MA (winner)

Notes: Chef Lee cut himself during the entrée round. Despite putting on several layers of gloves, his bleeding did not stop. Chef Lee insisted on continuing to cook and touching the ingredients with his hands. The judges considered this unsanitary, so they did not taste his entrée. This resulted in Chef Lee being eliminated.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Nopales, No Problem"Geoffrey Zakarian, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: quahog clams, fuyu persimmons, Italian bitters, nopales
• Entrée: halibut, purple cauliflower, salted duck egg yolks, pork skin
• Dessert: Mexican chocolate, mostarda, soft tofu, pretzel rods

Contestants:

• Chris Rendell, Chef de cuisine, Double Crown, New York, NY (eliminated after the appetizer)
• Ronaldo Linares, Chef and Restaurateur, Martino's Cuban Restaurant, Somerville, NJ (eliminated after the entrée)
• Denise Baron, Executive Chef, Burtons Grill, Boston, MA (eliminated after the dessert)
• Miguel Aguilar, Executive Chef, Piquant, New York, NY (winner)

|}

Season 8 (2011)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Easy Peasy?"Geoffrey Zakarian, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: buffalo hot dogs, carrots, edamame, butterscotch candy
• Entrée: pork loin, crunchy cheese curls, escarole, chia seeds
• Dessert: grape flavored gelatin, lemon verbena, brie, shortbread cookies

Contestants:

• Tristan Welch, Chef Patron, Launceston Place, Kensington, London, England (eliminated after the appetizer)
• Andy Bates, Pastry Chef, Eat My Pies Street Market, East London, England (eliminated after the entrée)
• Lotte Duncan, Chef and Culinary Instructor, English Country Cookery School, Buckinghamshire, England (eliminated after the dessert)
• Jun Tanaka, Executive Chef, Pearl Restaurant, London, England (winner)

Notes: This is the first episode to feature four British chefs.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Ladies First!"Zakary Pelaccio, Amanda Freitag, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: brown bread in a can, dried figs, frozen peas, duck white kidneys
• Entrée: quail, Pedro Ximénez sherry, crosnes, cabbage
• Dessert: crescent roll dough, dried currants, key lime juice, creamed corn

Contestants:

• Katherine See, Executive Chef, Kingfish Hall, Boston, MA (eliminated after the appetizer)
• Deirdre Henderson, Executive Chef, BarOnA, New York, NY (eliminated after the entrée)
• Cara Thompson, Executive Chef, The Bayou, Bellmore, NY (eliminated after the dessert)
• Suzanne Vizethann, Chef and Restaurateur, The Hungry Peach, Atlanta, GA (winner)

Notes: This episode featured four female chefs.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Sweet Second Chance!"Geoffrey Zakarian, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pancake mix, guava nectar, Aleppo peppers, Asian style beef jerky
• Entrée: fresh wasabi root, crab apples, collard greens, lamb hearts
• Dessert: duck eggs, Russet potatoes, farmer's cheese, honey herb cough drops

Contestants:

• Chris Coombs, Chef and Restaurateur, Dbar, Boston, MA (Episode 4.1 – "Rattle & Roll") (eliminated after the appetizer)
• Siggy Sollitto, Chef and Restaurateur, Siggy's Good Food, Brooklyn Heights, NY (Episode 4.1 – "Rattle & Roll") (eliminated after the entrée)
• Yoanne Magris, Chef and Restaurateur, Yo In Yo Out, New York, NY (Episode 5.3 – "Squashed") (eliminated after the dessert)
• Lance Nitahara, Executive Chef, Camp-of-the-Woods, Speculator, NY (Episode 4.12 – "Crunch Time") (winner)

Notes: This episode featured four past non-winners. This was the first "redemption" episode to feature a non-runner-up as well as the first to feature two chefs from the same previous episode. Chef Magris slipped and fell during the entrée round. She spilled boiling water on herself, causing second-degree burns on both her legs. The judges gave Chef Magris the option to bow out of the competition before the judging in that round, but she elected to continue. Although Chef Nitahara won, he gave the $10,000 prize to Chef Magris so she could visit her ill grandmother in France.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chard & True"Aarón Sánchez, Alex Guarnaschelli, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: lime pickle, red chard, baby octopus, Tokyo scallions
• Entrée: gingersnaps, sweet potatoes, farina, turbot
• Dessert: cactus pear, soft pretzels, farmhouse cheddar, wheat beer

Contestants:

• Ben Sargent, Seafood Chef, Brooklyn, NY (eliminated after the appetizer)
• Jay Jones, Caterer, Chateau Noir Catering, New York, NY (eliminated after the entrée)
• Tina Aleandri, Executive Chef, Noche Tequila and Tapas Bar, Atlanta, GA (eliminated after the dessert)
• Elisabeth Weinberg, Caterer, Miss Elisabeth's Catering, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"My Way"Aarón Sánchez, Geoffrey Zakarian, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: smoked oysters, starfruit, jicama, whole calamari
• Entrée: jumbo shrimp, crème de cassis, black quinoa, pastrami
• Dessert: matzo, Lady Gala apples, walnuts, borscht

Contestants:

• Daniel Moreno, Sous chef, BLT Steak, New York, NY (eliminated after the appetizer)
• Jason Marcus, Chef and Restaurateur, Traif, Brooklyn, NY (eliminated after the entrée)
• Kelvin Fernandez, Chef de cuisine, Strand Hotel, New York, NY (eliminated after the dessert)
• Jennifer Cole, Executive Chef, Taberna, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"A is for Apple. U is for Udon"Aarón Sánchez, Amanda Freitag, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: udon noodles, watermelon radish, razor clams, pickled eggplant
• Entrée: sweet vermouth, leeks, French fingerling potatoes, live diver scallops
• Dessert: Thai basil, marinated cippolini onions, Black Oxford apples, rolled oats

Contestants:

• Denis Weekes, Executive Chef, World Yacht, New York, NY (eliminated after the appetizer)
• Debra Whiting, Chef and Restaurateur, Red Newt Cellars Winery and Bistro, Hector, NY (eliminated after the entrée)
• Raffaele Spadavecchia, Executive Chef, Scottadito Osteria Toscana, Brooklyn, NY (eliminated after the dessert)
• Christopher Thames, Caterer, Distinctive Fare Catering, Philadelphia, PA (winner)

Notes: This episode was dedicated to the memory of Debra Whiting, who was killed in a car accident June 30, 2011.

|}

Season 9 (2011)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Champions' Tournament: Part 1"[[Geoffrey Zakarian]], Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Chinese celery, fresh chickpeas, preserved lemons, country style pâté
• Entrée: rack of antelope, stinging nettles, jicama, port wine cheese
• Dessert: nopales, sweet potatoes, pie crust, mezcal

Contestants:

• Wayne Lyons, Chef and Restaurateur, Soul Flavors, Jersey City, NJ (Episode 7.3 – "Saying Sayonara") (eliminated after the appetizer)
• Heather Priest, Personal Chef, Greenwich, CT (Episode 7.6 – "Get It Together") (eliminated after the entrée)
• James Gillespie, Culinary Instructor, New York, NY (Episode 6.4 – "Doughs and Don'ts") (eliminated after the dessert)
• Wade Burch, Executive Chef, South West NY, New York, NY (Episode 5.13 – "Yes, Virginia, There is a Chopping Block") (advances to final round) (winner)

Notes: This was the first of a five-part series of episodes, where sixteen past champions competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Champions' Tournament: Part 2"Geoffrey Zakarian, Maneet Chauhan, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: frosted wheat cereal, baby red romaine lettuce, black garlic, quahog clams
• Entrée: tuna belly, lemon curd, purple cauliflower, dried cuttlefish snack
• Dessert: cacao beans, masa, pisco, gorgonzola dolce

Contestants:

• Shehu Fitzgerald, Chef, Ritz Carlton, New York, NY (Episode 7.1 – "The Icing on the Steak") (eliminated after the appetizer)
• Alejandra Padilla, Sous chef, La Fonda del Sol, New York, NY (Episode 6.1 – "Victory on the Brain") (eliminated after the entrée)
• Michael Vignola, Executive Chef, Michael Jordan's Steak House, New York, NY (Episode 5.11 – "Fright Bites") (eliminated after the dessert)
• Danielle Saunders, Private Chef, New York, NY (Episode 7.2 – "Canned Cheese, Please!") (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Champions' Tournament: Part 3"Marc Murphy, Alex Guarnaschelli, and Susan Feniger{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Alaskan king crab legs, star fruit, bonito flakes, Mexican chorizo
• Entrée: tilefish, fig cookies, caperberries, squid ink
• Dessert: vanilla cognac, guava paste, barley flour, duck fat

Contestants:

• Miguel Aguilar, Executive Chef, Piquant, New York, NY (Episode 7.10 – "Nopales, No Problem") (eliminated after the appetizer)
• Laura Henry-Zoubir, Culinary Director, Dramshop Hospitality, Boston, MA (Episode 6.3 – "Marrowly We Roll Along") (eliminated after the entrée)
• Jamie Bissonnette, Chef and Restaurateur, Toro and Coppa, Boston, MA (Episode 6.12 – "Chefs on a Mission") (eliminated after the dessert)
• Lauren Gerrie, Caterer, Big Little Get Together, New York, NY (Episode 6.11 – "A Cornish Mess") (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Champions' Tournament: Part 4"Geoffrey Zakarian, Alex Guarnaschelli, and Maneet Chauhan{{{OriginalAirDate}}}

Ingredients:

• Appetizer: lamb fries, ras el hanout, blood orange syrup, hot cross buns
• Entrée: wreck fish, sabudana poha, green tomatoes, huitlacoche
• Dessert: macaroni and cheese, apples, raw cashews, cane syrup

Contestants:

• Justin Burdett, Chef de cuisine, Miller Union, Atlanta, GA (Episode 7.4 – "Have A Heart") (eliminated after the appetizer)
• Eric Levine, Executive Chef, Encore Catering, East Hanover, NJ (Episode 6.2 – "Prove it on the Plate") (eliminated after the entrée)
• Marie-Claude Mendy, Chef and Restaurateur, Teranga, Boston, MA (Episode 7.9 -"Thyme Flies") (eliminated after the dessert)
• Alan Harding, Chef, The Food Truck @ Hot Bird, Brooklyn, NY (Episode 7.5 – "Gotta Grill!") (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Champions' Tournament: Grand Finale"Marc Murphy, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: catfish, daikon radish, cherry soda, boiled peanuts
• Entrée: kettle corn, chayotes, apple sauce, roasted suckling pig
• Dessert: araucana eggs, bread flour, turbinado sugar, goat's milk

Contestants:

• Alan Harding, Chef, The Food Truck @ Hot Bird, Brooklyn, NY (eliminated after the appetizer)
• Wade Burch, Executive Chef, South West NY, New York, NY (eliminated after the entrée)
• Lauren Gerrie, Caterer, Big Little Get Together, New York, NY (eliminated after the dessert)
• Danielle Saunders, Private Chef, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Time & Space"Scott Conant, [[Amanda Freitag]], and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: izote flowers, smoked butter, rhubarb, chicken in a can
• Entrée: yellow miso, pork shoulder, mountain yam, astronaut ice cream
• Dessert: margarita mix, quick cook grits, marionberry preserves, vanilla yogurt

Contestants:

• Van Dao, Chef and Restaurateur, Biscuit Bender, San Francisco, CA (eliminated after the appetizer)
• Ryan Goergen, Executive Chef, New York, NY (eliminated after the entrée)
• Ronnie Vincent, Executive Sous chef, Joe's Stone Crab, Miami, FL (eliminated after the dessert)
• Helen Park, Executive Chef, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Everything's Rosy"Scott Conant, Maneet Chauhan, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: British piccalilli, biscuit dough, watercress, soft-shell crabs
• Entrée: rack of wild boar, shishito peppers, posole, organic roses
• Dessert: falooda glass noodles, oranges, graham crackers, Armenian string cheese

Contestants:

• Michael Maroni, Chef and Restaurateur, Maroni Cuisine, Northport, NY (eliminated after the appetizer)
• Gina Rodriguez, Executive Chef, Kokopelli Restaurant and Tequila Bar, Philadelphia, PA (eliminated after the entrée)
• Justin Bazdarich, Chef and Restaurateur, Speedy Romeo, Brooklyn, NY (eliminated after the dessert)
• Rob Evans, Chef and Restaurateur, Hugo's, Portland, ME (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Trick or Treat, Chicken Feet!"Chris Santos, Alex Guarnaschelli, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pre-cooked chicken feet, poblano peppers, black radishes, fruit-flavored candy
• Entrée: blood sausage, frog legs, sea beans, Halloween candy
• Dessert: ossa dei morti, apple cider, ricotta salata, black licorice

Contestants:

• Rodney Henry, Pie Maker, Dangerously Delicious Pies, Baltimore, MD / Washington, DC (eliminated after the appetizer)
• Cris Spezial, Caterer, Nyack Gourmet, Nyack, NY (eliminated after the entrée)
• Michelle Firlit-Garcia, Pastry Chef, Bleeding Heart Bakery, Chicago, IL (eliminated after the dessert)
• Michael DiIonno, Chef and Restaurateur, Avenue Bistro Pub, Verona, NJ (winner)

Notes: This was a Halloween-themed episode. The Halloween candy provided in the entrée round was a mixture of traditional Halloween candies, such as candy corn.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Make A Splash!"Marc Murphy, Amanda Freitag, and Seamus Mullen{{{OriginalAirDate}}}

Ingredients:

• Appetizer: broccoflower, unsweetened cranberry juice, madeleines, sea urchin
• Entrée: canned mandarin oranges, red pearl onions, chicken thighs, pork hock
• Dessert: gingerbread cookie dough, goat cheese, garam masala, strawberry syrup

Contestants:

• Kayne Raymond, Private Chef, Palo Alto, CA (eliminated after the appetizer)
• Wayne Cafariella, Sous chef, Tellers Chop House, Islip, NY (eliminated after the entrée)
• Adrianne Calvo, Chef and Restaurateur, Chef Adrianne's, Miami, FL (eliminated after the dessert)
• Lish Steiling, Assistant Food Stylist, Today, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"One in a Hundred"Chris Santos, Maneet Chauhan, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: duck prosciutto, purple asparagus, Korean melon, Greek Easter bread
• Entrée: barramundi, ramps, sun-dried tomatoes, unripened green almonds
• Dessert: Kirby cucumbers, beignet mix, lemon-lime soda, nata de coco

Contestants:

• Tiffany Jeffries, Caterer, Sunday Dinner Catering Service, Brooklyn, NY (eliminated after the appetizer)
• Jackie Baldassari, Roundsman, Olde York Country Club, Chesterfield, NJ (eliminated after the entrée)
• Dave Cusato, Sous chef, X₂O Xaviars on the Hudson, Yonkers, NY (eliminated after the dessert)
• Matt Lambert, Chef de cuisine, Musket Room, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Blood Orange Sorbet, Sweat, & Tears"Scott Conant, Alex Guarnaschelli, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: breakfast sausage, cantaloupe, potato rolls, coconut flakes
• Entrée: fiddlehead ferns, sablefish, vadouvan, blood orange sorbet
• Dessert: sour beer, cherimoya, raspberries, brown bread in a can

Contestants:

• Shawn Fralin, Private Chef, Miami, FL (eliminated after the appetizer)
• Arthur Saks, Executive Chef, Marina Cafe, Staten Island, NY (eliminated after the entrée)
• Sonia El-Nawal, Chef Consultant, New York, NY (eliminated after the dessert)
• Charles Lopez, Sous chef, Tastings Catering Company, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Give It Your All"Aarón Sánchez, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pomegranates, polenta log, maple syrup, seafood sausage
• Entrée: turducken, sugar pumpkin, Concord grape wine, Indian corn
• Dessert: pumpkin beer, fresh cranberries, pecans, instant potatoes

Contestants:

• Allison Sosna, Executive Chef, DC Central Kitchen, Washington, DC (eliminated after the appetizer)
• Steve Jackson, Personal Chef, Chicago Bulls, Chicago, IL (eliminated after the entrée)
• Arlene Stewart, Personal Chef, New York, NY (eliminated after the dessert)
• Daniel Bojorquez, Chef de cuisine, Sel de la Terre, Boston, MA (winner)

Notes: This was a Thanksgiving-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Class Acts"Marc Murphy, Amanda Freitag, and Sam Kass{{{OriginalAirDate}}}

Ingredients:

• Appetizer: canned tuna fish, wonton wrappers, spinach, dill pickles
• Entrée: collard greens, chicken breasts, anchovies, quinoa
• Dessert: sunflower seeds, grapes, cream cheese, canned pineapple

Contestants:

• Rhonda Deloach, Head Chef / Food Service Director, Common Ground High School, New Haven, CT (eliminated after the appetizer)
• Arlene Leggio, Cook Manager, Islip High School, Islip, NY (eliminated after the entrée)
• Dianne Houlihan, Assistant Cook Manager, Great Neck Elementary School, Waterford, CT (eliminated after the dessert)
• Cheryl Barbara, Head Cook, High School in the Community, New Haven, CT (winner)

Notes: Each of the chefs in this episode is a chef in a school cafeteria. Judge Sam Kass is an assistant chef in the White House as well a senior policy advisor on healthy food initiatives. This episode was part of a Food Network initiative with Share Our Strength to promote children's nutrition and to combat hunger in children.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Yakety Yak, Yak, Yak"Scott Conant, Geoffrey Zakarian, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: wax beans, mandarinquats, sardines, rice cakes
• Entrée: mangosteens, mustard greens, dried shrimp, yak strip steaks
• Dessert: black pepper crackers, plums, kefir, chamomile flowers

Contestants:

• Jill Nicolson, Caterer and Entrepreneur, Cuisine with Jill Nicolson, Torrington, CT (eliminated after the appetizer)
• Nicholas Porcelli, Executive Chef, Shhh, New York, NY (eliminated after the entrée)
• Kate Squibb, Sous chef, 158 Café, South Portland, ME (eliminated after the dessert)
• Vinson Petrillo, Executive Sous chef, Caviar Russe, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Can't Catch Me, I'm the Gingerbread Lobster!"Aarón Sánchez, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: lobster, harissa, candy cane beets, gingerbread house
• Entrée: rack of lamb, ruby port, brussels sprouts, white chocolate chips
• Dessert: plums, candy canes, fruitcake, hot cocoa mix

Contestants:

• Bun Lai, Chef and Restaurateur, Miya's Sushi, New Haven, CT (eliminated after the appetizer)
• Renita Mendonca, Culinary Instructor, Cambridge School of Culinary Arts, Cambridge, MA (eliminated after the entrée)
• Rachel Klein, Executive Chef, Seaport Hotel, Boston, MA (eliminated after the dessert)
• Jonny Giordani, Executive Chef, BOOM, New York, NY (winner)

Notes: This episode was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. Chef Lai cut his palm during the appetizer round, but did not tend to the wound because he thought the blood on the plate was a smudge of harissa; the judges did not taste his dish as a result.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Duck for Dinner"Scott Conant, Alex Guarnaschelli, and Zak Pelaccio{{{OriginalAirDate}}}

Ingredients:

• Appetizer: duck confit, red cherry peppers, frozen naan, vanilla beans
• Entrée: duck breast, champagne mango, morel mushrooms, ranch dressing
• Dessert: chocolate chips, chestnuts, dried strawberries, duck eggs

Contestants:

• Larry Baldwin, Executive Chef, David Burke Fromagerie, Rumson, NJ (eliminated after the appetizer)
• Megan Johnson, Executive Chef, Elsewhere / Casellula Cheese & Wine Café, New York, NY (eliminated after the entrée)
• Al Nappo, Executive Chef, Founding Farmers, Georgetown, DC (eliminated after the dessert)
• Neela Paniz, Chef and Restaurateur, Neela's, Napa, CA (winner)

Notes: Each basket included an ingredient from a duck.

|}

Season 10 (2011–12)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"The Big Scoop"Chris Santos, Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: boudin blanc, chanterelle mushrooms, baby artichokes, orange marmalade
• Entrée: rainbow chard, tonic water, malanga coco, rabbit
• Dessert: fino sherry, granola, dried persimmon, vanilla ice cream

Contestants:

• Joseph Arcarola, Chef, Highline Ballroom, New York, NY (eliminated after the appetizer)
• Jeremy Spector, Chef and Restaurateur, The Brindle Room, New York, NY (eliminated after the entrée)
• Holly Sheppard, Chef de cuisine, Silkstone Catering Events, New York, NY (eliminated after the dessert)
• Walter D'Rozario, Chef de cuisine, Junoon, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chop on Through"Scott Conant, [[Geoffrey Zakarian]], and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: wasabi root, blueberries, cocktail blinis, guanciale
• Entrée: Bloody Mary mix, green seedless grapes, cashews, chicken steak
• Dessert: cinnamon toast cereal, Asian pears, chocolate covered raisins, camembert

Contestants:

• Dave Ward, Executive Chef, Thomas Preti Catering, Long Island, NY (eliminated after the appetizer)
• Johnny McLaughlin, Chef and Restaurateur, Heartbreaking Dawns, Rosendale, NY (eliminated after the entrée)
• David Nichols, Executive Sous chef, Landmarc Time Warner Center, New York, NY (eliminated after the dessert)
• Elise Kornack, Sous chef, Aquavit, New York, NY (winner)

Notes: Chef Nichols is a chef at Landmarc, owned by Chopped judge Marc Murphy.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Far Far Out!"Chris Santos, Alex Guarnaschelli, and Maneet Chauhan{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Canadian bacon, roasted piquillo peppers, tomatillos, instant noodle soup
• Entrée: cactus pears, squab, frozen lima beans, far far
• Dessert: corn flakes cereal, sweet chili sauce, golden raspberries, labne

Contestants:

• David Seigal, Executive Chef, The Tangled Vine, New York, NY (eliminated after the appetizer)
• Faye Hess, Cooking Teacher and Blogger, "FayeFood" food blog, New York, NY (eliminated after the entrée)
• Joe Simon, Executive Sous chef, David Burke Fromagerie, Rumson, NJ (eliminated after the dessert)
• Giorgio Rapicavoli, Executive Chef, 660 at the Angler's, Miami Beach, FL (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Frozen Fries with That?"Chris Santos, [[Amanda Freitag]], and Maneet Chauhan{{{OriginalAirDate}}}

Ingredients:

• Appetizer: cube steak, salsa, queso fresco, frozen french fries
• Entrée: blue foot chicken, broccolini, tequila, dried limes
• Dessert: white balsamic vinegar, chocolate covered peanuts, dried cranberries, masa harina

Contestants:

• Ian Friedman, Executive Chef, Rainwater Grill, New York, NY (eliminated after the appetizer)
• Clark Barlowe, Sous chef, Clyde's Tower Oaks Lodge, Rockville, MD (eliminated after the entrée)
• Dan Giusti, Executive Chef, 1789 Restaurant, Washington, DC (eliminated after the dessert)
• Adrienne Grenier, Sous chef, 1500˚, Miami Beach, FL (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Redemption Competition"Chris Santos, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: sweetbreads, dried dates, red malabar spinach, strawberry popsicles
• Entrée: leg of lamb, kochujang, rainbow carrots, root beer schnapps
• Dessert: fresh pasta sheets, plum tomatoes, basil, white chocolate

Contestants:

• Anna Maria Santorelli, Chef and Restaurateur, Anna Maria's, Larchmont, NY (Episode 6.4 – "Doughs and Don'ts) (eliminated after the appetizer)
• Michelle Firlit-Garcia, Pastry Chef, Bleeding Heart Bakery, Chicago, IL (Episode 9.8 – "Trick or Treat, Chicken Feet!") (eliminated after the entrée)
• Tryg Siverson, Chef and Restaurateur, Friedman's Lunch, New York, NY (Episode 7.1 – " The Icing on the Steak") (eliminated after the dessert)
• Sammy Davis Jr., Executive Chef, CR Lounge, Baltimore, MD (Episode 6.1 – "Victory on the Brain") (winner)

Notes: This episode featured four past runners-up.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"On the Line"Marc Murphy, Missy Robbins, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: mahi-mahi, candy cane beets, verjus, olive loaf
• Entrée: red mullet, peach palm fruit, haricots verts, licorice candy
• Dessert: clove candies, loquats, kaiser rolls, cheese wedges

Contestants:

• Marcus Lepke, Personal Chef, European Epicurean, Voorhees, NJ (eliminated after the appetizer)
• Dewey Losasso, Executive Chef, The Forge, Miami Beach, FL (eliminated after the entrée)
• Ronit Penso, Private Chef and Author, New York, NY (eliminated after the dessert)
• Sylvain Harribey, Executive Chef, Sofitel New York, New York, NY (winner)

Notes: This is the first episode to feature four chefs who are natives of different countries.

|}

Season 11 (2012)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"I'm Your Huckleberry"Scott Conant, Maneet Chauhan, and Seamus Mullen{{{OriginalAirDate}}}

Ingredients:

• Appetizer: huckleberries, black beans, green plantains, octopus
• Entrée: champagne, skirt steak, yuca, coconut
• Dessert: chicha morada, Cotija cheese, mangoes, shoestring potato sticks

Contestants:

• Jeff O'Neill, Executive Chef, The Villa by Barton G, Miami Beach, FL (eliminated after the appetizer)
• Frederik De Pue, Executive Chef, Smith Commons and 42˚ Catering, Washington, DC (eliminated after the entrée)
• Chai Trivedi, Sous chef, Buddakan, New York, NY (eliminated after the dessert)
• Reggie Anderson, Executive Pastry Chef, Landmarc Restaurants, New York, NY (winner)

Notes: During the entrée round, the chefs were given a hammer to open the coconut. Chef Anderson works at Landmarc, which is owned by Chopped judge Marc Murphy.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chewing the Caul Fat"Scott Conant, Marcus Samuelsson, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: sea scallops, guaje beans, aged cheddar, pickle juice
• Entrée: black bass, raspberry lavender risotto, savoy cabbage, caul fat
• Dessert: cosmopolitan mix, dried apples, biscotti, edible flowers

Contestants:

• Nancy Caballes, Private Chef, Montclair, NJ (eliminated after the appetizer)
• René Stein, Sous chef, Seasonal, New York, NY (eliminated after the entrée)
• Danni Bleil, Food Stylist, Ottsville, PA (eliminated after the dessert)
• Lester Walker, Executive Chef, Copia, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Good Chop, Bad Chop?"Scott Conant, Zak Pelaccio, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: quail eggs, white asparagus, hibiscus flowers in syrup, canned spiced ham
• Entrée: lake perch, tomatoes on the vine, avocados, rolled oats
• Dessert: sour cherries, croissants, clotted cream, lemongrass

Contestants:

• Angela Karegeannes, Caterer, A Fork Full of Earth Organic Catering, Fairfax, CA (eliminated after the appetizer)
• Vaughn Crenshaw, Executive Sous chef, Khloe Bistrot, Fort Lee, NJ (eliminated after the entrée)
• Noureddine Elgheur, Caterer, Sweet Savories Catering, Brooklyn, NY (eliminated after the dessert)
• Justin Werner, Executive Sous chef, Colicchio & Sons, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Leftovers Extravaganza!"Chris Santos, Amanda Freitag, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: leftover pizza, leftover beer, graffiti eggplant, dried plums
• Entrée: leftover pot roast, leftover steamed rice, escarole, 1/2 bottle of white wine
• Dessert: leftover vanilla milkshake, leftover refried beans, butter crackers, kiwi

Contestants:

• Ryan McLaughlin, Chef de cuisine, The Vanderbilt, Brooklyn, NY (eliminated after the appetizer)
• Lee Farrington, Chef and Restrauteur, Figa, Portland, ME (eliminated after the entrée)
• Jeff Eng, Executive Chef, Clyde's Tower Oaks Lodge, Rockville, MD (eliminated after the dessert)
• Natalie Jacocks, Line Chef, Fette Sau, New York, NY (winner)

Notes: This was a leftovers competition. The white wine used in the entrée round was Chardonnay.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Plenty of Fish"Scott Conant, Geoffrey Zakarian, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: amber ale, salmon fillets, frisée, kantola
• Entrée: lutefisk, hazelnuts, pinot noir, dried lobster mushrooms
• Dessert: baby eggplants, gooseberries, eggroll skins, lapchang

Contestants:

• Michael Jacobs, Food Consultant and Caterer, Miami Heat, Miami, FL (eliminated after the appetizer)
• Shanna Horner O’Hea, Chef and Innkeeper, The Kennebunk Inn / Academe Brasserie and Tavern, Kennebunk, ME (eliminated after the entrée)
• Anthony Ricco, Chef de cuisine, Spice Market Restaurant, New York, NY (eliminated after the dessert)
• Corwin Kave, Executive Chef, Fatty Crab / Fatty 'Cue, New York, NY / St. John, VI (winner)

Notes: Chef Kave works at Fatty Crab and Fatty 'Cue, restaurants of Chopped judge Zak Pelaccio.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Sound the Alarm!"Scott Conant, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: smoked mozzarella, fresh pasta sheets, rainier cherries, hot dogs
• Entrée: fire roasted tomatoes, bison sirloin steaks, spinach, Italian hot peppers
• Dessert: cinnamon-flavored candy coal, crescent roll dough, sour cream, hot chocolate mix

Contestants:

• Robert Painter, Sous Chef, Biagio's Osteria, Stratford, CT/ Engine 63, F.D.N.Y., New York, NY (eliminated after the appetizer)
• Walter Lewis, Chef / Engine 35, F.D.N.Y., New York, NY (eliminated after the entrée)
• Dan Gardner, Chef / Engine 15, F.D.N.Y., New York, NY (eliminated after the dessert)
• Paul Rut, Chef / Engine 262, F.D.N.Y., New York, NY (winner)

Notes: This episode featured four F.D.N.Y firefighters.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Viewers' Choice!"Geoffrey Zakarian, Alex Guarnaschelli, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: artichoke hearts, truffle honey, corn nuts, scrapple
• Entrée: fenugreek, new potatoes, bison short ribs, cheese spread in a jar
• Dessert: dried black licorice root, pork rinds, macadamia nuts, limoncello

Contestants:

• Amy Johnson, Private Chef, New York, NY (eliminated after the appetizer)
• Virginia Monaco, Chef, The Vanderbilt, Brooklyn, NY (eliminated after the entrée)
• Ian Muntzert, Chef de cuisine, Commonwealth, San Francisco, CA (eliminated after the dessert)
• Ivan Dorvil, Private Chef, Miami, FL (winner)

Notes: The basket items were determined via a viewer poll.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"All Stars: Iron Chefs Do Battle"Scott Conant, Geoffrey Zakarian, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: crawfish, lemon cucumber, purple wax beans, pre-cooked beef tendon
• Entrée: octopus, dandelion greens, aged gouda, sour trahana
• Dessert: plums, coconut rum, black beans, queso fresco

Contestants:

• Jose Garces (Charity: St. Christopher Foundation for Children – Philadelphia, PA) (eliminated after the appetizer)
• Cat Cora (Charity: Chefs for Humanity – New York, NY) (eliminated after the entrée)
• Marc Forgione (Charity: Feeding America – Chicago, IL) (eliminated after the dessert)
• Michael Symon (Charity: Autism Speaks – New York, NY) (advances to final round) (winner)

Notes: This was the first of a five-part series of episodes in which categorical groups of celebrity chefs competed for charity.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Ready, Set, Escargot!"Marc Murphy, Zak Pelaccio, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Asian long beans, red jalapeño peppers, calvados, escargots
• Entrée: ground lamb, Stilton cheese, Chinese eggplant, birch syrup
• Dessert: coconut water, garnet yams, Thai basil, roasted noodles

Contestants:

• John Deatcher, Caterer, Foodini's Catering, Neptune, NJ (eliminated after the appetizer)
• David Guas, Chef and Restaurateur, Bayou Bakery, Arlington, VA (eliminated after the entrée)
• Frank Whittaker, Executive Sous chef, Fishtail by David Burke, New York, NY (eliminated after the dessert)
• Missy Corey, Kitchen Manager, Duckfat, Portland, ME (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"All Stars: Prime Time vs. Day Time"Geoffrey Zakarian, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pancake mix, strawberry papaya, blue foot mushrooms, pre-cooked chicken feet
• Entrée: maraschino cherries, peas in the pod, parsley root, tripe
• Dessert: ostrich eggs, plantains, dried strawberries, galangal

Contestants:

• Keegan Gerhard (Food Network Challenge) (Charity: Make-A-Wish Foundation – Phoenix, AZ) (eliminated after the appetizer)
• Aarti Sequeira (Aarti Party, The Next Food Network Star (Season 6)) (Charity: Harvest Home – Santa Monica, CA) (eliminated after the entrée)
• Marcela Valladolid (Mexican Made Easy) (Charity: Fundación Internacional de la Comunidad, A. C.- Tijuana, Mexico) (eliminated after the dessert)
• Jeffrey Saad (United Tastes of America, The Next Food Network Star (Season 5)) (Charity: Alexandria House – Los Angeles, CA) (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Own It!"Chris Santos, Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: injera, hearts of palm, mâche, rabbit escabeche
• Entrée: goat chops, dragon's tongue beans, cinnamon schnapps, dark chocolate
• Dessert: hollandaise sauce, strawberries, walnuts, blue corn tortilla chips

Contestants:

• Nelly Godfrey, Chef and Restaurateur, Lima's Taste, New York, NY (eliminated after the appetizer)
• Miguel Escobedo, Chef and Restaurateur, Papalote Mexican Grill, San Francisco, CA (eliminated after the entrée)
• Vito Facciabene, Chef and Restaurateur, Vibano's Trattoria, Bronx, NY (eliminated after the dessert)
• Kris Wessel, Chef and Restaurateur, Red Light, Miami, FL (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"All Stars: Food Network Star Contestants"Scott Conant, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: razor clams, breakfast radishes, green grape tomatoes, shrimp paste
• Entrée: culotte steak, Okinawa sweet potatoes, turnips, strawberry leather
• Dessert: mango chutney, white apricots, blue cornmeal, bacon bits

Contestants:

• Chris Nirschel (TNFNS season 7 eighth place) (Charity: The Initiative to Educate Afghan Women) (eliminated after the appetizer)
• Justin Balmes (TNFNS season 7 eleventh place) (Charity: SafePath Children's Advocacy Center – Marietta, GA) (eliminated after the entrée)
• Vic "Vegas" Moea (TNFNS season 7 third place) (Charity: St. Jude's Ranch for Children – Boulder City, NV) (eliminated after the dessert)
• Penny Davidi (TNFNS season 7 seventh place) (Charity: PATH Gramercy (People Assissting the Homeless) – Los Angeles, CA) (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"All Stars: Judge Remix"Geoffrey Zakarian, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: potato pancakes, purple kohlrabi, Korean melon, goat brains
• Entrée: rack of Berkshire pork, kusa, grape molasses, preserved duck eggs
• Dessert: cake flour, farmer's cheese, baby beets, cola

Contestants:

• Chris Santos (Charity: Rett Syndrome Research Trust – Trumbull, CT) (eliminated after the appetizer)
• Marc Murphy (Charity: City Harvest – New York, NY) (eliminated after the entrée)
• Alex Guarnaschelli (Charity: St. Jude Children's Research Hospital – Memphis, TN) (eliminated after the dessert)
• Marcus Samuelsson (Charity: C-Cap (Careers through Culinary Arts Program) – New York, NY) (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Yuzu Never Know"Seamus Mullen, Amanda Freitag, and Missy Robbins{{{OriginalAirDate}}}

Ingredients:

• Appetizer: sturgeon filets, cucumber, yuzu juice, black mission figs
• Entrée: mutton chops, baby leeks, banana potatoes, orange gelatin
• Dessert: pasilla chiles, pineapple, Israeli couscous, Mexican chocolate

Contestants:

• Prasad Chirnomula, Executive Chef, Thali, New Haven, CT (eliminated after the appetizer)
• Fany Gerson, Pastry Chef, La Newyorkina, New York, NY (eliminated after the entrée)
• Zaina Dellaquila, Executive Chef, Condé Nast Cafe, New York NY (eliminated after the dessert)
• Kenneth Johnson, Executive Chef, Pescatore, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"All Stars: Grand Finale"Amanda Freitag, Chris Santos, and Anne Burrell{{{OriginalAirDate}}}

Ingredients:

• Appetizer: galia melon, Chinese okra, pistachios, beef heart
• Entrée: rainbow chard, bonito, hard cider, couscous
• Dessert: panforte, pancetta, pink currants, crème fraîche

Contestants:

• Michael Symon (Charity: Autism Speaks – New York, NY) (eliminated after the appetizer)
• Penny Davidi (Charity: PATH Gramercy (People Assissting the Homeless) – Los Angeles, CA) (eliminated after the entrée)
• Jeffrey Saad (Charity: Alexandria House – Los Angeles, CA) (eliminated after the dessert)
• Marcus Samuelsson (Charity: C-Cap (Careers through Culinary Arts Program) – New York, NY) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Reversal of Fortune"Geoffrey Zakarian, Chris Santos, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: chicken livers, California raisins, heirloom tomatoes, green goddess dressing
• Entrée: branzino, baby bok choy, celery soda, fortune cookies
• Dessert: sourdough bread, dried figs, baby fennel, coffee beans

Contestants:

• Jessica North, Line Cook, St. Francis Fountain, San Francisco, CA (eliminated after the appetizer)
• William Bunn III, Caterer, Brooklyn, NY (eliminated after the entrée)
• Dimitri Voutsinas, Executive Sous chef, Water's Edge, Long Island City, NY (eliminated after the dessert)
• Jean-Louis Gerin, Chef and Restaurateur, Restaurant Jean-Louis, Greenwich, CT (winner)

|}

Season 12 (2012)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Grilltastic!"Chris Santos, Elizabeth Karmel, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: sweet tea vodka, Asian steamed buns, baby romanesco, extra-firm tofu
• Entrée: wagyu rib-eye steaks, baby corn, watermelon, coleslaw dressing
• Dessert: stout beer, empanada wrappers, peaches, marshmallow spread

Contestants:

• Sean Brasel, Executive Chef, Meat Market, Miami, FL (eliminated after the appetizer)
• Melissa Cookston, Professional Barbecue Competitor, Nesbit, MS (eliminated after the entrée)
• Richard Park, Chef and Entrepreneur, Cat Heads BBQ, San Francisco, CA (eliminated after the dessert)
• Jay Lippin, Executive Chef, Southern Hospitality BBQ, New York, NY (winner)

Notes: This was a grilling-themed episode. The stovetops were outfitted with grill sheets and two other burners. In contrast to the previous two grilling-themed episodes, the ovens were kept on and the chefs were allowed to use them.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Sunny Side Apps"Aarón Sánchez, Amanda Freitag, and Maneet Chauhan{{{OriginalAirDate}}}

Ingredients:

• Appetizer: corned beef, gummy fried eggs, black olives, baby corn
• Entrée: striped bass, sour lemon candy, Jerusalem artichokes, cream of mushroom soup
• Dessert: spearmint leaf candy, knodel, almond flour, raisins on the vine

Contestants:

• Jesse Kramer, Chef and Restaurateur, Brooklyn Taco Co., New York, NY (eliminated after the appetizer)
• Brian Howard, Executive Chef, Comme Ça, Cosmopolitan of Las Vegas, Las Vegas, NV (eliminated after the entrée)
• Tony Kang, Sous chef, Brookville Country Club, Upper Brookville, NY (eliminated after the dessert)
• Cory Bahr, Chef and Restaurateur, Cotton, Monroe, LA (winner)

Notes: Each basket included a type of candy.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"A Guts Reaction"[[Geoffrey Zakarian]], Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: chicken intestines, red miso, Savoy cabbage, clementine oranges
• Entrée: duck breast, red malabar spinach, cherry cola, olive loaf
• Dessert: kombucha, rambutan, egg white powder, candied nuts

Contestants:

• Kerenza Napoles, Sous chef, Dickie Brennan's Bourbon House, New Orleans, LA (eliminated after the appetizer)
• Robert Magsalin, Chef and Entrepreneur, Fükü Burger, Los Angeles, CA (eliminated after the entrée)
• Steve Luttrell, Chef de cuisine, La Silhouette, New York, NY (eliminated after the dessert)
• Fatima Ali, Sous chef, Café Centro, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chocolate Challenge"Marc Murphy, Alex Guarnaschelli, and Amanda Freitag{{{OriginalAirDate}}}

Ingredients:

• Appetizer: button mushrooms, dried dates, duck hearts, chocolate covered cherries
• Entrée: chateaubriand, rainbow carrots, escarole, chocolate wine
• Dessert: marzipan, membrillo, ladyfingers, chocolate lips

Contestants:

• Taryn Mumpower, Baker, Pick Your Poison Bake Shop, Las Vegas, NV (eliminated after the appetizer)
• Richard Ingraham, Personal Chef, Atlanta, GA (eliminated after the entrée)
• Zach Meloy, Chef and Restaurateur, Push Start Kitchen, Atlanta, GA (eliminated after the dessert)
• Christina Olivarez, Executive Chef, Diego, Las Vegas, NV (winner)

Notes: Each basket included a chocolate ingredient.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Pride of New Orleans"Marc Murphy, Alex Guarnaschelli, and Amanda Freitag{{{OriginalAirDate}}}

Ingredients:

• Appetizer: razor clams, andouille sausage, lime pickles, cajun chips
• Entrée: catfish, chard, fig preserves, chai tea powder
• Dessert: gin liqueur, huckleberries, beignet mix, chicory coffee

Contestants:

• Richard Bond, Chef and Culinary Instructor, Mardi Gras School of Cooking, New Orleans, LA (eliminated after the appetizer)
• Justin Kennedy, Chef, Parkway Bakery & Tavern, New Orleans, LA (eliminated after the entrée)
• Cody Monfra, Sous chef, Palace Cafe, New Orleans, LA (eliminated after the dessert)
• Linda Green, Caterer, Ms. Linda's Soul Food Catering, New Orleans, LA (winner)

Notes: This episode featured four chefs from New Orleans. The basket ingredients were also inspired by the New Orleans theme.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"All-American Competition"Marc Murphy, Amanda Freitag, and Elizabeth Karmel{{{OriginalAirDate}}}

Ingredients:

• Appetizer: fried chicken, American cheese, spinach, apple pie
• Entrée: Maine lobster, hot dogs, frozen lemonade, potato chips
• Dessert: peaches, breakfast toaster pastries, bourbon whiskey, corn on the cob

Contestants:

• Kimberly Parris, Personal Chef and Caterer, K. Parris Catering & Personal Chef Service, New York, NY (eliminated after the appetizer)
• Mary Rusch, Chef and Restaurateur, Hash House, Las Vegas, NV (eliminated after the entrée)
• Steve Overlay, Chef and Executive Pitmaster, Memphis Championship Barbecue, Las Vegas, NV (eliminated after the dessert)
• Mike Gowland, Chef and Firefighter, Manning's Eat-Drink-Cheer, New Orleans, LA (winner)

Notes: Each basket contained American staple-themed ingredients.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Orzo It Seemed"Geoffrey Zakarian, Alex Guarnaschelli, and Amanda Freitag{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pink grapefruit, seafood sausage, wasabi peas, cream of coconut
• Entrée: clove liqueur, bistec norteno, butternut squash, orzo
• Dessert: red jalapeños, shortbread cookies, sharon fruit, cream cheese frosting

Contestants:

• Alex Friedman, Chef and Restaurateur, P'cheen International Bistro and Pub, Atlanta, GA (eliminated after the appetizer)
• Brigeth Brookins, Sous chef, Banquets Department at the Cosmopolitan, Las Vegas, NV (eliminated after the entrée)
• Willie Box, Executive Chef, 793 Juniper, Atlanta, GA (eliminated after the dessert)
• Joe Rego, Executive Chef, Club Opera, Atlanta, GA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Food Network Stars!"Alton Brown, Giada De Laurentiis, and Bobby Flay{{{OriginalAirDate}}}

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:

• Jeff Mauro (TNFNS season 7 winner) (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)
• Melissa d'Arabian (TNFNS season 5 winner) (Ten Dollar Dinners) (Charity: American Foundation for Suicide Prevention – New York, NY) (eliminated after the dessert)
• Aarti Sequeira (TNFNS season 6 winner) (Aarti Party) (Charity: Central City Community Outreach – Los Angeles, CA) (winner)

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

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Grill Masters: Part One"Aarón Sánchez, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: yak steaks, mesquite syrup, peanut butter sandwich cookies, Tuscan kale
• Entrée: California halibut, sauerkraut, frozen french fries, Mexican chorizo
• Dessert: oil-cured black olives, peaches, piloncillo, chocolate graham cracker pies

Contestants:

• Jennifer Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ/Pitmaster, Smoked To The Bone BBQ Team, Gilbert, AZ (eliminated after the appetizer)
• Tommy Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ, Gilbert, AZ (eliminated after the entrée)
• Galen Zamarra, Chef and Restaurateur, Mas (Farmhouse), New York, NY (eliminated after the dessert)
• Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL (advances to final round) (winner)

Notes: This was the first of a five-part series of episodes, where sixteen "pro" grillers competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000. The "Grill Masters" episodes were taped outdoors at Old Tucson Studios near Tucson, AZ.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Grill Masters: Part Two"Aarón Sánchez, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Hawaiian blue prawns, tomatillos, chayotes, hatch chile taffy
• Entrée: rack of wild boar, cactus flower buds, spoon fruit, portabella mushrooms
• Dessert: cactus pears, Italian wafer cookies, goat's milk ricotta, single malt whiskey

Contestants:

• Carey Bringle, Owner and Barbecue Pitmaster, Peg Leg Porker, Nashville, TN (eliminated after the appetizer)
• Dushyant Singh, Executive Sous chef, Wild Horse Pass Resort and Spa, Phoenix, AZ (eliminated after the entrée)
• Nicole Davenport, Chef and Restaurateur, Sugar and Smoke, Fredericksburg, TX (eliminated after the dessert)
• Sam Choy, Chef and Restaurateur, Kawaii, HI (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Belly Dance!"Chris Santos, Maneet Chauhan, and Claudia Fleming{{{OriginalAirDate}}}

Ingredients:

• Appetizer: tuna belly, dandelion greens, canned chickpeas, dates
• Entrée: lamb top round, rutabagas, carrot jam, grenadine
• Dessert: arak, canned pumpkin, amaretti cookies, cayenne pepper

Contestants:

• Michael Chen, Executive Sous chef, Yellowtail Japanese Restaurant & Lounge, Las Vegas, NV (eliminated after the appetizer)
• Danushka Lysek, Private Chef and Model, New York, NY (eliminated after the entrée)
• Ryan Bartlow, Chef de cuisine, Frankies 570, New York, NY (eliminated after the dessert)
• Matt Murphy, Executive Chef, The Irish House, New Orleans, LA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Grill Masters: Part Three"Aarón Sánchez, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: oysters, hearts of palm, creamed spinach, duck bacon
• Entrée: rabbit, eggplant, pineapple, puff pastry dough
• Dessert: Meyer lemons, marshmallows, charcoal biscuits, zucchini

Contestants:

• Robyn Lindars, Chef and Blogger, "Grill Grrrl" food blog, Miami, FL (eliminated after the appetizer)
• Timothy Grandinetti, Chef and Restaurateur, Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC (eliminated after the entrée)
• Doug Keiles, Competitive Barbecue Champion and Pitmaster, Ribs Within BBQ Team, Hillsbourough, NJ (eliminated after the dessert)
• Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Cake Walk?"Geoffrey Zakarian, Chris Santos, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: carrot cake, baby fennel, kumquats, kosher shrimp
• Entrée: cardoons, chanterelle mushrooms, pickled green beans, turkey burgers
• Dessert: caramel popcorn, red plums, prosecco, udon noodles

Contestants:

• Monique Barrow, Sous chef, Murphy's, Atlanta, GA (eliminated after the appetizer)
• Beni Velazquez, Chef and Restaurateur, Bar and Bistro, Las Vegas, NV (eliminated after the entrée)
• Carla Contreras, Private Chef and Owner, Red Clog Kitchen, New York, NY (eliminated after the dessert)
• Zeb Stevenson, Executive Chef, Livingston Restaurant and Bar, Atlanta, GA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Grill Masters: Part Four"Aarón Sánchez, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: short ribs, watermelon, speculoos, fennel
• Entrée: pork butt, baked beans, clams, strawberry fruit leather
• Dessert: tofu, green plantains, maple-bacon ale, mangoes

Contestants:

• Chad Ward, Competitive Barbecue Champion, Whiskey Bent BBQ, Lakeland, FL (eliminated after the appetizer)
• Corinne Trang, Chef and Educator, Westport, CT (eliminated after the entrée)
• Rick Browne, Chef and Author, Seattle, WA (eliminated after the dessert)
• Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX (advances to final round) (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Oui, Oui, Confit"Geoffrey Zakarian, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: duck confit, unripe mangoes, couscous, red carrots
• Entrée: peanut butter, pork tenderloin, okra, canned shrimp
• Dessert: grape jelly beans, buttermilk, wonton wrappers, sweet potatoes

Contestants:

• Bryon Peck, Chef and Restaurateur, Elizabeth's Restaurant, New Orleans, LA (eliminated after the appetizer)
• Maria Velez, Chef and Restaurateur, Mojito Cuban Cuisine, Brooklyn, NY (eliminated after the entrée)
• John Simmons, Chef and Restaurateur, Firefly Tapas Kitchen and Bar, Las Vegas, NV (eliminated after the dessert)
• Franco Barrio, Chef and Restaurateur, Caliu, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Grill Masters: Finale"Aarón Sánchez, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: sardines, corn on the cob, xtabentun, canned sloppy joe filling
• Entrée: standing rib roast, guava paste, smoked mozzarella, bok choy
• Dessert: quail eggs, pound cake, whole coconut, strawberry cream tequila

Contestants:

• Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL (eliminated after the appetizer)
• Sam Choy, Chef and Restaurateur, Kawaii, HI (eliminated after the entrée)
• Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX (eliminated after the dessert)
• Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Drawing a Flank"Chris Santos, Maneet Chauhan, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: black licorice, arctic char, mangos, caperberries
• Entrée: flank steak, sour cherries, espresso powder, crosnes
• Dessert: polenta, Pedro Ximénez sherry, beets, whipped topping

Contestants:

• Jude Huval, Executive Chef, Pat's Fisherman's Wharf, Henderson, LA (eliminated after the appetizer)
• Frances Tariga, Private Chef, United Nations, New York, NY (eliminated after the entrée)
• Rick Giffen, Executive Chef, Stratosphere Las Vegas, Las Vegas, NV (eliminated after the dessert)
• Quentin Donnaud, Executive Chef, Coast Seafood & Raw Bar, Atlanta, GA (winner)

|}

Season 13 (2012–13)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Stacking Up"Scott Conant, Geoffrey Zakarian, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: jumbo shrimp, yellowfoot chanterelle mushrooms, lapchang, gingerbread syrup
• Entrée: slipper shells, taro root, Asian long beans, quail
• Dessert: frozen pancakes, tamarind paste, farmer's cheese, orange sherbet

Contestants:

• Sheridan Su, Chef and Restaurateur, Great Bao Café, Las Vegas, NV (eliminated after the appetizer)
• Sung Kim, Private Chef, New York, NY (eliminated after the entrée)
• Vincent Contreras, Chef de cuisine, Las Vegas, NV (eliminated after the dessert)
• Gianfranco Franzese, Chef and Restaurateur, Pasticceria Bruno, Staten Island, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"A Bunny Thing Happened"Marc Murphy, Alex Guarnaschelli, and [[Amanda Freitag]]{{{OriginalAirDate}}}

Ingredients:

• Appetizer: conch, sugared marshmallow candies, peas in the pod, prepared horseradish
• Entrée: chocolate bunny, lamb breast, aleppo pepper, spring garlic
• Dessert: babka, rhubarb, baby bananas, Beaumes de Venise

Contestants:

• Chuck Subra, Executive Chef, JW Marriott New Orleans, New Orleans, LA (eliminated after the appetizer)
• Mihoko Obunai, Freelance Chef, Atlanta, GA (eliminated after the entrée)
• Zoe Feigenbaum, Chef and Restaurateur, Zoë, New York, NY (eliminated after the dessert)
• Andrew Scurlock, Kitchen Manager, St. James Cheese Company, New Orleans, LA (winner)

Notes: Each basket contained an Easter-themed ingredient.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Class Acts, Too"Scott Conant, Alex Guarnaschelli, and Sam Kass{{{OriginalAirDate}}}

Ingredients:

• Appetizer: ground turkey, broccoli, raw pepitas, frozen yogurt
• Entrée: pork tenderloin, sweet potatoes, rainbow chard, hoisin sauce
• Dessert: corn flakes, carrots, skim milk, blueberries

Contestants:

• Terry Accaira, Head Cook and Nutritionist, Avery/Parsons Elementary School, Buena Vista, CO (eliminated after the appetizer)
• Shannon Solomon, Cook Manager, William C. Hinkley High School, Aurora, CO (eliminated after the entrée)
• Lynette Thomas, Head Cook, St. Martinville Primary School, St. Martinville, LA (eliminated after the dessert)
• Cindy Tinnel, Cook, Henry C. Maxwell Elementary School, Nashville, TN (winner)

Notes: This episode featured four school cafeteria cooks. The three cooks who were chopped each received $5,000, and all four competitors, along with the four cooks from the first "Class Acts" episode, were invited by Sam Kass to the White House to meet its chefs and tour its garden.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"No Kidding!"Chris Santos, Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: gummy bacon, salmon fillets, frozen lima beans, lemon sorbet
• Entrée: cotton candy, chicken cutlets, Brussels sprouts, French-fried onions
• Dessert: zucchini, chocolate cake mix, crème fraîche, movie theatre popcorn

Contestants:

• Romilly Newman, "Little Girl in the Kitchen" food blog, New York, NY (eliminated after the appetizer)
• Joel Allette, James Baldwin High School and 4Food Restaurant, New York, NY (eliminated after the entrée)
• Noah Museles, Sidwell Friends School, Washington, D.C. (eliminated after the dessert)
• Shania Thomas, Food and Finance High School, New York, NY (winner)

Notes: This episode featured four teen chefs. The chefs were given 30 minutes instead of the usual 20 in the appetizer round. The three chopped chefs each received a $1,000 gift certificate to Food Network's online store.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Charge!"Chris Santos, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Korean-style short ribs, canned spaghetti, purple artichokes, baby pineapples
• Entrée: tilefish, hot German mustard, pimento cheese, cape gooseberries
• Dessert: honey flavored cereal, soy sauce, anjou pears, cocktail franks

Contestants:

• Jennifer Iserloh, Private Chef and Author, Secrets of a Skinny Chef food blog, Hoboken, NJ (eliminated after the appetizer)
• Chris DeBarr, Chef and Restaurateur, The Green Goddess / Serendipity, New Orleans, LA (eliminated after the entrée)
• Gason Nelson, Private Chef, Full of Flavor, New Orleans, LA (eliminated after the dessert)
• Scott Pajak, Chef de cuisine, Lagasse Stadium at the Palazzo Resort, Las Vegas, NV (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"A Very Piggy Halloween"Chris Santos, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: lacinato kale, finger lime, gummy tarantulas, pre-cooked pig snout
• Entrée: calf's liver, sea beans, strawberry popping candy, dried ghost chiles
• Dessert: puffed rice cereal bars, spiced rum, rambutan, tequila lollipops

Contestants:

• Pete Ascolese, Chef and Restaurateur, Hope and Anchor, Brooklyn, NY (eliminated after the appetizer)
• Kyle Bernstein, Culinary Instructor, New Hampton, NY (eliminated after the entrée)
• Brittanny Evans, Sous chef, Northern Spy Food Co., New York, NY (eliminated after the dessert)
• Sean Scotese, Freelance Chef, New York, NY (winner)

Notes: This was a Halloween-themed episode.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Pigging Out!"Aarón Sánchez, Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pig's head, fava beans, strawberries, Roquefort blue cheese
• Entrée: pig organs, fiddlehead ferns, morel mushrooms, bourbon cream liqueur
• Dessert: pig tails, dragonfruit, sorghum flour, lard

Contestants:

• Terry Koval, Chef and Restaurateur, Farm Burger, Decatur, GA (eliminated after the appetizer)
• Nicole Brisson, Executive Chef, Carnevino at the Palazzo Resort, Las Vegas, NV (eliminated after the entrée)
• Robert Finn, Chef de cuisine, Fatty Crab, New York, NY (eliminated after the dessert)
• Hugh Mangum, Executive Chef and Owner, Mighty Quinn's, New York, NY (winner)

Notes: This was a "nose-to-tail" themed competition. The pig organs in the entrée round consisted of heart, liver, and kidneys, and the chefs were required to use all three of them. Chef Finn works at Fatty Crab, owned by Chopped judge Zak Pelaccio.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Unsung Heroes"Scott Conant, Alex Guarnaschelli, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: bangers, apple chips, asparagus, chocolate-covered almonds
• Entrée: venison tenderloin, hamantashen, cola, cauliflower
• Dessert: marshmallow spread, balsamic vinegar, ancho chiles, almond butter cookies

Contestants:

• Tony Biggs, Director of Culinary Operations, Second Harvest Food Bank, New Orleans, LA (eliminated after the appetizer)
• Linda Miles, Chef and Manager, Chapel Manor Senior Health Care Center / Philabundance, Philadelphia, PA (eliminated after the entrée)
• Keith Lucas, Executive Chef, Manna, Philadelphia, PA (eliminated after the dessert)
• Grace Lichaa, Manager, Capitol Area Food Bank, Washington, D.C. (winner)

Notes: This episodes featured four "unsung heroes": people who volunteer in their communities.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Happy Turkey Gizzards Day!"Maneet Chauhan, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: cranberry sauce, cheese and green chile tamales, green beans, smoked turkey gizzards
• Entrée: pumpkin pie, French-fried onions, dried oysters, turkey
• Dessert: lavash, kumquats, mulling spices, chocolate turkeys

Contestants:

• Evelyn Cheatham, Chef and Instructor, W.O.W. (Worth Our Weight), Santa Rosa, CA (eliminated after the appetizer)
• Tim Cipriano, Director of Food Services, Guilford Public Schools, Guilford, CT (eliminated after the entrée)
• Jeremiah Bullfrog, Chef and Owner, gastroPod Mobile Gourmet, Miami, FL (eliminated after the dessert)
• Eddie Canlon, Chef and Restaurateur, Canlon's Restaurant, Staten Island, NY (winner)

Notes: This was a Thanksgiving-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. The chefs were given 40 minutes instead of the usual 30 in the entrée round to allow time to adequately butcher and cook the turkey.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"For Sake's Sake"Chris Santos, Amanda Freitag, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: ostrich tenderloin, Anzac biscuits, cauliflower, pork rinds
• Entrée: sablefish, pomegranates, sake, graffiti eggplant
• Dessert: lime curd, cactus pear, candied orange slices, hot dog buns

Contestants:

• Cam Boudreaux, Sous chef, The Green Goddess, New Orleans, LA (eliminated after the appetizer)
• Tasheena Butler, Chef and Caterer, T. Marie's Kitchen & Catering, New Orleans, LA (eliminated after the entrée)
• Derek Gigliotti, Executive Chef, Onda Ristorante, Mirage Resort, Las Vegas, NV (eliminated after the dessert)
• Ria Pell, Chef and Restaurateur, Ria's Bluebird / Sauced, Atlanta, GA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopping in a Winter Wonderland"Geoffrey Zakarian, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: baby mustard greens, spiral ham, pizzelle cookies, kugel
• Entrée: roasted chestnuts, stone crabs, beef tenderloin, Santa Claus melon
• Dessert: eggnog, panettone, pomegranate molasses, Hanukkah gelt

Contestants:

• Deborah Gelman, Executive Chef, NYU Law, New York, NY (eliminated after the appetizer)
• Kenny Minor, Private Chef, New York, NY (eliminated after the entrée)
• William Artley, Executive Chef, Evening Star Cafe, Alexandria, VA (eliminated after the dessert)
• Rachel Willen, Culinary Instructor, foodfix, Clinton, NJ (winner)

Notes: This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Bird in the Pan"Scott Conant, Marco Canora, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: chicory, Ethiopian coffee beans, petite bananas, lamb fries
• Entrée: Cornish hens, baby beets, celeriac, blueberry balsamic vinegar
• Dessert: chickpea flour, raspberries, ricotta salata, rose water syrup

Contestants:

• Giancarlo Autenzio, Executive Chef, The Astor Room, Queens, NY (eliminated after the appetizer)
• Brack May, Chef and Restaurateur, Cowbell, New Orleans, LA (eliminated after the entrée)
• Virginia Willis, Chef and Author, Atlanta, GA (eliminated after the dessert)
• Tabb Singleton, Sous chef, Nola, New Orleans, LA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Thirsty for Victory"Scott Conant, Lee Anne Wong, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: ice cream cones, lump crab meat, baby turnips, pickled ginger
• Entrée: city chicken, canned peaches, mustard greens, fruit punch-flavored sports drink
• Dessert: carob syrup, spaghetti squash, figs, walnuts

Contestants:

• Greg Grossman, Student, Professional Children's School, New York, NY (eliminated after the appetizer)
• Jeremy Langlois, Executive Chef, Houmas House Plantation and Gardens, Darrow, LA (eliminated after the entrée)
• Leslie Parks, Freelance Caterer, New York, NY (eliminated after the dessert)
• Phil Crispo, Assistant Culinary Professor, Culinary Institute of America, Hyde Park, NY (winner)

Notes: Chef Grossman was 16-years old at the time he competed, making him the youngest chef to appear on Chopped outside the special "teen chefs" episode.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Trout Bout"Scott Conant, Alex Guarnaschelli, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: brook trout, rhubarb, dried strawberries, lemon verbena
• Entrée: Scottish red-legged partridge, peanut butter taffy, lacinato kale, red curry paste
• Dessert: dulce de leche, pineapple, sesame seed buns, apricot paste

Contestants:

• Courtney Renn, Personal Chef, Chef Courtney, Atlanta, GA (eliminated after the appetizer)
• Jimmy Tessier, Chef de cuisine, Bacio, Tropicana Las Vegas Hotel and Resort, Las Vegas, NV (eliminated after the entrée)
• Akiko Thurnauer, Chef and Restaurateur, Family Recipe, New York, NY (eliminated after the dessert)
• Nathanial Zimet, Chef and Restaurateur, Boucherie, New Orleans, LA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Belly Up"Scott Conant, Amanda Freitag, and Jet Tila{{{OriginalAirDate}}}

Ingredients:

• Appetizer: red mullet, shishito peppers, watercress, hot cocoa mix
• Entrée: pork belly, artichokes, cherrystone clams, baby apples in syrup
• Dessert: acorn squash, orange sherbet pops, sour cream, wheatgrass

Contestants:

• April Neujean, Lead Teacher, The Edible Schoolyard, New Orleans, LA (eliminated after the appetizer)
• Chris Sell, Chef and Restaurateur, Chipshop, Brooklyn, NY (eliminated after the entrée)
• Danny Lachs, Chef and Restaurateur, Tortaria, New York, NY (eliminated after the dessert)
• Flannery Klette-Kolton, Caterer, Big Little Get Together, New York, NY (winner)

Notes: In the entrée round, Chef Sell dropped his pork belly on the floor and still put it on the plate. The judges did not taste that part of his dish.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Hecho en the Chopped Kitchen"Chris Santos, Aarón Sánchez, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pig's feet in a jar, tres leches cake, jicama, culantro
• Entrée: goat chops, churros, tequila, huitlacoche
• Dessert: whole coconuts, pepitas, piloncillo, yucca

Contestants:

• Mike Minor, Executive Chef, Border Grill at Mandalay Bay, Las Vegas, NV (eliminated after the appetizer)
• Saul Ortiz-Cruz, Executive Chef, Tacos & Tequila at the Luxor, Las Vegas, NV (eliminated after the entrée)
• Mia Castro, Chef de partie, Las Vegas, NV (eliminated after the dessert)
• Royden Ellamar, Executive Chef, Sensi at the Bellagio, Las Vegas, NV (winner)

Notes: This episode featured Latin-themed ingredients.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Make No Mistake"Geoffrey Zakarian, Amanda Freitag, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pulpo, chioggia beets, fava beans, pickled garlic
• Entrée: wild boar roast, sweet potato chips, nopales, acai berry juice
• Dessert: tangerines, cranberry sauce, chocolate chip cookies, gorgonzola dolce

Contestants:

• Marja Samsom, Caterer, New York, NY (Episode 5.11 – "Fright Bites") (eliminated after the appetizer)
• Monica Langowski, Private Chef, Chicago, IL (Episode 7.2 – "Canned Cheese, Please!") (eliminated after the entrée)
• John Sierp, Chef, New York, NY (Episode 3.9 – "Winging It") (eliminated after the dessert)
• Gwen LePape, Executive Chef, New York, NY (Episode 1.8 – "Coconut, Calamari, Donuts") (winner)

Notes: This episode featured chefs who were eliminated in previous episodes for making egregious mistakes. Fans were given a chance to select the competitors for the episode via an Internet poll.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Untrained, Undaunted"Scott Conant, Alex Guarnaschelli, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pickled watermelon rind, sushi platter, kohlrabi, bacon bits
• Entrée: ostrich fan filets, purple asparagus, fish roe in a tube, blueberry wine
• Dessert: cinnamon chips, baby red grapes, earl grey tea leaves, pound cake

Contestants:

• Adrian Ashby, Queens, NY (eliminated after the appetizer)
• Maureen Sanchez, Oswego, IL (eliminated after the entrée)
• Michael Press, White Plains, NY (eliminated after the dessert)
• Kevin Rooney, Wycoff, NJ (winner)

Notes: All of the chefs in this episode were amateurs.

|}

Season 14 (2013)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Leftovers Overload"Marc Murphy, Amanda Freitag, and Maneet Chauhan{{{OriginalAirDate}}}

Ingredients:

• Appetizer: matzo ball soup, macaroni and cheese, fried onion blossom, submarine sandwich
• Entrée: rib-eye steak, mashed potatoes, ketchup packets, Greek salad
• Dessert: ice cream sundae, old bananas, stale tortilla chips, cola

Contestants:

• Shawn Smiley, Executive Chef, The Buffet at Aria, Las Vegas, NV (eliminated after the appetizer)
• Jason Robertson, Caterer, Headwaters Café, New Orleans, LA (eliminated after the entrée)
• Nealy Frentz, Chef and Restaurateur, Lola, Covington, LA (eliminated after the dessert)
• Gerald Chin, Chef de cuisine, The Cosmopolitan Las Vegas, Las Vegas, NV (winner)

Notes: The ingredients used in this episode were leftovers.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped Champions: Part 1"Geoffrey Zakarian, Alex Guarnaschelli, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: canned haggis, smoked gouda, celery, prunes
• Entrée: fish heads, hon-shimeji mushrooms, crema, sugar cookie dough
• Dessert: spiral ham, green plantains, water chestnuts, spiced rum

Contestants:

• Lish Steiling, Assistant Food Stylist, Today, New York, NY (Episode 9.9 – "Make a Splash") (eliminated after the appetizer)
• Sylvain Harribey, Executive Chef, Sofitel, New York, New York, NY (Episode 10.6 – "On the Line") (eliminated after the entrée)
• Sean Scotese, Freelance Chef, New York, NY (Episode 13.6 – "A Very Piggy Halloween") (eliminated after the dessert)
• Kenneth Johnson, Executive Chef, Pescatore, New York, NY (Episode 11.14 – "Yuzu Never Know") (winner)

Notes: This was the first of a five-part series of episodes, where sixteen past champions competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000. The fish heads used in the entrée round were from striped bass.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped Champions: Part 2"Scott Conant, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: fruitcake, shad roe, vodka, Tokyo scallions
• Entrée: squab, peanut butter and jelly, red quinoa, karela
• Dessert: mitmita, sauternes, cream-filled snack cakes, cottage cheese

Contestants:

• Rachel Willen, Chef and Culinary Instructor, Foodfix, Clinton, NJ (Episode 13.11 – "Chopping in a Winter Wonderland") (eliminated after the appetizer)
• Fatima Ali, Sous chef, Café Centro, New York, NY (Episode 12.3 – "A Guts Reaction") (eliminated after the entrée)
• Walter D'Rozario, Chef de cuisine, Junoon, New York, NY (Episode 10.1 – "The Big Scoop") (eliminated after the dessert)
• Vinson Petrillo, Executive Sous chef, Caviar Russe, New York, NY (Episode 9.14 – "Yakety Yak, Yak, Yak") (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped Champions: Part 3"Scott Conant, Maneet Chauhan, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: smoked eel, cream cheese spread, quince paste, hericots verts
• Entrée: frog legs, yuzu marmalade, gin, firm tofu
• Dessert: jackfruit, araucana eggs, coconut macaroons, chocolate covered pretzels

Contestants:

• Lester Walker, Sous chef, Copia, New York, NY (Episode 11.2 – "Chewing the Caul Fat") (eliminated after the appetizer)
• Corwin Kave, Executive Chef, Fatty Crab / Fatty 'Cue, New York, NY / St. John, VI (Episode 11.5 – "Plenty of Fish") (eliminated after the entrée)
• Elise Kornack, Chef and Entrepreneur, Aquavit, New York, NY (Episode 10.2 – "Chop on Through") (eliminated after the dessert)
• Jun Tanaka, Executive Chef, Pearl Restaurant, London, England (Episode 8.1 – "Easy Peasy?") (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped Champions: Part 4"Aarón Sánchez, Alex Guarnaschelli, and Amanda Freitag{{{OriginalAirDate}}}

Ingredients:

• Appetizer: sour apple martini mix, mortadella, white asparagus, fennel
• Entrée: calf's liver, fava greens, honey wine, halloumi
• Dessert: maraschino cherries, Greek yogurt, canned espresso, corn nuts

Contestants:

• Kris Wessel, Chef and Restaurateur, Red Light, Miami, FL (Episode 11.11 – "Own It!") (eliminated after the appetizer)
• Helen Park, Executive Chef, New York, NY (Episode 9.6 – "Time & Space") (eliminated after the entrée)
• Jean-Louis Gerin, Chef and Restaurateur, Restaurant Jean-Louis, Greenwich, CT (Episode 11.16 – "Reversal of Fortune") (eliminated after the dessert)
• Rob Evans, Chef and Restaurateur, Hugo's / Duckfat, Portland, ME (Episode 9.7 – "Everything's Rosy") (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped Champions: Finale"Geoffrey Zakarian, Alex Guarnaschelli, and Amanda Freitag{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pig ears, ramps, pine nuts, apple strudel
• Entrée: abalone, curry leaves, serrano ham, amaranth grain
• Dessert: carrot juice, almond flour, candied ginger, honeycomb

Contestants:

• Kenneth Johnson, Executive Chef, Pescatore, New York, NY (eliminated after the appetizer)
• Vinson Petrillo, Executive Sous chef, Caviar Russe, New York, NY (eliminated after the entrée)
• Rob Evans, Chef and Restaurateur, Hugo's / Duckfat, Portland, ME (eliminated after the dessert)
• Jun Tanaka, Executive Chef, Pearl Restaurant, London, England (winner)

Notes: This was the finale in a series of episodes featuring returning champions, with this episode's winner receiving $50,000.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Just for the Halibut"Marc Murphy, Lee Anne Wong, and Scott Conant{{{OriginalAirDate}}}

Ingredients:

• Appetizer: black radishes, smoked beef tongue, garbanzo beans, Italian anchovies
• Entrée: halibut, aquavit, Chinese spinach, Mexican chorizo
• Dessert: banana chips, sugar cane, almond butter, umeboshi

Contestants:

• Anne Churchill, Caterer & Tour Chef, New Orleans, LA (eliminated after the appetizer)
• Stephan Bogardus, Chef de cuisine, The North Fork Table & Inn, Southold, NY (eliminated after the entrée)
• Jamie Adams, Executive Chef, Veni Vidi Vici, Atlanta, GA (eliminated after the dessert)
• Steve Benjamin, Executive Chef, L'Atelier de Joël Robuchon, Las Vegas, NV (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Redemption Intention"Marc Murphy, Alex Guarnaschelli, and Amanda Freitag{{{OriginalAirDate}}}

Ingredients:

• Appetizer: sea cucumber, enokitake mushrooms, white balsamic vinegar, rotisserie chicken
• Entrée: duck tongue, pineapple, chestnuts, pork shoulder
• Dessert: zucchini blossoms, dry roasted peanuts, anise liqueur, mamey

Contestants:

• Tony Kang, Sous chef, Upper Brookville, NY (Episode 12.2 – "Sunny Side Apps") (eliminated after the appetizer)
• Vito Facciabene, Chef, Bronx, NY (Episode 11.11 – "Own It!") (eliminated after the entrée)
• Kate Lee Squibb, Sous chef, South Portland, ME (Episode 9.14 - "Yakety Yak, Yak, Yak") (eliminated after the dessert)
• Cara Thompson, Sous chef, Miami, FL (Episode 8.2 – "Ladies First!") (winner)

Notes: This episode featured four past runners-up.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped All-Stars: Food Network vs. Cooking Channel"Geoffrey Zakarian, Maneet Chauhan, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: banana bread, veggie terrine, galangal, mango juice
• Entrée: rack of venison, potato pierogies, okra, seafood pepper pot soup
• Dessert: Okinawan sweet potatoes, coconut flakes, calvados, marshmallows

Contestants:

• Nadia G. (Charity: Club Tech, The Boys & Girls Club of America) (eliminated after the appetizer)
• Gabriele Corcos (Charity: Feeding America) (eliminated after the entrée)
• Jeff Mauro (Charity: University of Chicago Medicine Comer Children's Hospital) (eliminated after the dessert)
• Sunny Anderson (Charity: N Street Village) (advances to Finale) (winner)

Notes: This is considered part of Season 14, but aired after the beginning of Season 15.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped All-Stars: Mega Chefs"Chris Santos, Maneet Chauhan, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: black sea bass, wakame, cream soda, black garlic
• Entrée: precooked oxtail, labneh in olive oil, mustard greens, fruit cocktail
• Dessert: peanut brittle, Mexican chocolate, grape tomatoes, sponge cake snacks

Contestants:

• Chuck Hughes (Charity: Cedars Cancer Institute) (eliminated after the appetizer)
• Elizabeth Faulkner (Charity: Edible Schoolyard Project) (eliminated after the entrée)
• Richard Blais (Charity: Alliance for a Healthier Generation) (eliminated after the dessert)
• Gavin Kaysen (Charity: Children's Cancer Research Fund) (advances to Finale) (winner)

Notes: This is considered part of Season 14, but aired after the beginning of Season 15.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped All-Stars: Judges"Geoffrey Zakarian, Marcus Samuelsson, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: diver scallops, harissa, pink grapefruit, speck
• Entrée: capon, ramps, canned pizza sauce, burrata
• Dessert: ruby port, olive oil gelato, dried apricots, French toast sticks

Contestants:

• Marc Murphy (Charity: Share Our Strength) (eliminated after the appetizer)
• Alex Guarnaschelli (Charity: Alex's Lemonade Stand) (eliminated after the entrée)
• Amanda Freitag (Charity: God's Love We Deliver) (eliminated after the dessert)
• Scott Conant (Charity: Keep Memory Alive) (Advances to Finale) (winner)

Notes: This is considered part of Season 14, but aired after the beginning of Season 15. All of the contestants in this episode except for Scott Conant have competed on Chopped previously.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped All-Stars: Celebrities"Geoffrey Zakarian, Maneet Chauhan, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: vanilla cupcakes, chicken tenders, avocados, kochujang
• Entrée: skirt steak, matzo crackers, sweet orange gelatin cups, collard greens
• Dessert: circus peanuts, passion fruit purée, graham cracker cereal, curry powder

Contestants:

• Judy Gold (Charity: Project A.L.S.) (eliminated after the appetizer)
• Johnny Weir (Charity: Human Rights Campaign Foundation) (eliminated after the entrée)
• Joey Fatone (Charity: The Fatone Family Foundation) (eliminated after the dessert)
• Laila Ali (Charity: Healthy Child Healthy World) (Advances to Finale) (winner)

Notes: This is considered part of Season 14, but aired after the beginning of Season 15. Both Joey & Johnny have appeared on Rachael vs. Guy: Celebrity Cook-Off: Joey on Season 1, Johnny on Season 2.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped All-Stars: Finale!"Geoffrey Zakarian, Aarón Sánchez, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: soft-shell crabs, crunchy peanut butter, sake, sea beans
• Entrée: suckling goat, broccoli rabe, farro, cheddar filled pretzels
• Dessert: freeze dried grapes, marrow bones, Marcona almonds, cannoli cream

Contestants:

• Sunny Anderson (Charity: N Street Village) (eliminated after the appetizer)
• Laila Ali (Charity: Healthy Child Healthy World) (eliminated after the entrée)
• Gavin Kaysen (Charity: Children's Cancer Research Fund) (eliminated after the dessert)
• Scott Conant (Charity: Keep Memory Alive) (winner)

Notes: This is considered part of Season 14, but aired after the beginning of Season 15. This episode features the winners of the four previous episodes battling to win $50,000 for their charity. The entrée cooking time was extended to 40 minutes to allow the chefs to butcher the goat.

|}

Season 15 (2013)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Heads Up!"Scott Conant, Amanda Freitag, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: microwavable chocolate cake, baby tatsoi, artichoke liqueur, lamb's head
• Entrée: arctic char, concentrated vinegar, smoked butter, purple spinach
• Dessert: yellow rice, persimmons, sugar cane drink, pine nuts

Contestants:

• Ingrid Wright, Sous chef, Exchange Alley, New York, NY (eliminated after the appetizer)
• Eleanor Wolper, Executive Chef, New York, NY (eliminated after the entrée)
• Jordan Andino, Executive Chef, Side Bar, New York, NY (eliminated after the dessert)
• Bruce Kalman, Executive Chef, The Churchill, Los Angeles, CA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Viewers Choice Baskets"Scott Conant, Amanda Freitag, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: durian, lime gelatin, imitation crab meat, crunchy cheese curls
• Entrée: chicken in a can, clam chowder, potato tots, skirt steak
• Dessert: kale, fruit cocktail, cottage cheese, marrow bones

Contestants:

• John Herndon, Executive Chef, Umami Burger Restaurant Group, Los Angeles, CA (eliminated after the appetizer)
• Rory Philipson, Chef and Owner, The Blue Bottle Cafe, Hopewell, NJ (eliminated after the entrée)
• Tre Ghoshal, Chef and Owner, Adara, Montclair, NJ (eliminated after the dessert)
• Luke Reyes, Executve Chef, The Corner Door, Culver City, CA (winner)

Notes: All the ingredients in the baskets were chosen by viewers via social media (specifically Pinterest, Facebook and Twitter).

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Aussie Awesome"Scott Conant, Marc Murphy, and John Li{{{OriginalAirDate}}}

Ingredients:

• Appetizer: vegetable yeast spread, barramundi, rucola, gummy snake
• Entrée: Australian beer, T-bone steak, bosc pears, chocolate biscuits
• Dessert: lamingtons, lemon verbena, wattleseeds, blueberry pomegranate lollies

Contestants:

• McCaily Cranna, Sous chef, Hudson's on the Bend, Austin, TX (eliminated after the appetizer)
• Bruce Barber, Caterer, Aussie Chef Catering, Sherman Oaks, CA (eliminated after the entrée)
• Michael Bryant, Executive Chef, Eva Restaurant, Los Angeles, CA (eliminated after the dessert)
• Mai-Khanh "Maiki" Le, Chef de cuisine, Josie, Santa Monica, CA (winner)

Notes: The basket ingredients were inspired by the Australian theme.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Without Missing a Beet"Marc Murphy, Chris Santos, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: banana chips, frozen grilled chicken breasts, candy cane beets, cherry jelly beans
• Entrée: pink beans, sofrito, striped bass, coconut chocolate bars
• Dessert: frozen yogurt, amaretti cookies, candied orange peels, red curry paste

Contestants:

• Ashley Hough, Personal Chef, Los Angeles, CA (eliminated after the appetizer)
• Angela Majko, Sushi Chef, Uchiko, Austin, TX (eliminated after the entrée)
• Rouha Sadighi, Chef de cuisine, Penelope Café, New York, NY (eliminated after the dessert)
• Taji Marie, Caterer, Simple Gourmet, Redondo Beach, CA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Momumental"Marc Murphy, Alex Guarnaschelli, and Maneet Chauhan{{{OriginalAirDate}}}

Ingredients:

• Appetizer: coffee, pheasant, escarole, peanut butter blossom cookies
• Entrée: carrot baby food, pork butt, mustard greens, red quinoa
• Dessert: bison grass vodka, guava paste, pistachios, crustless PB & J sandwiches

Contestants:

• Gio Bellino, Sands Point, NJ (eliminated after the appetizer)
• Anette Kreipke, Ridgefield, NJ (eliminated after the entrée)
• Heidi Greening, Georgetown, TX (eliminated after the dessert)
• Diana Sabater, Philadelphia, PA (winner)

Notes: All of the chefs competing in this episode were mothers. They wore street clothes rather than the customary chef coats while competing, but were given chef coats by Ted Allen at the end of the episode.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Amazing Amateurs"Geoffrey Zakarian, Alex Guarnaschelli, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: dragon fruit, guanciale, sunflower sprouts, scallops
• Entrée: pork chops, yacon, broccoli rabe, burgundy truffles
• Dessert: honey soaked nuts, organic red wine, calamansi limes, salted butter crackers

Contestants:

• Nate Echelberger, Pastor, Gateway Church, Austin, TX (eliminated after the appetizer)
• Melissa Campbell, Training Adminstrator, Teledyne Controls, Los Angeles, CA (eliminated after the entrée)
• Rique Uresti, Spin Instructor, New York, NY (eliminated after the dessert)
• Marisa Biaggi, Public Relations, Orange Agency, New York, NY (winner)

Notes: All of the chefs competing in this episode were amateurs. They wore regular chef's attire during the competition. Chef Biaggi was rewarded with an authentic Chopped chef's coat at the end.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Breakfast, Lunch and Dinner!"Amanda Freitag, Aarón Sanchez, and Maneet Chauhan{{{OriginalAirDate}}}

Ingredients:

• Appetizer: black forest bacon, ricotta pancakes, smoked salmon, prune juice
• Entrée: quiche lorraine, purple cauliflower, blue shrimp, rosé wine
• Dessert: chateaubriand, horseradish root, tawny port, stone crab claws

Contestants:

• Fred Eric, Chef and Restaurateur, Fred 62, Los Angeles, CA (eliminated after the appetizer)
• Natalie Cain, Line Cook, Red Rooster Harlem, Harlem, NY (eliminated after the entrée)
• Chris Leahy, Executive Chef, Lexington Brass, New York, NY (eliminated after the dessert)
• Brandon Boudet, Chef and Restaurateur, 101 Coffee Shop, Dominick's, Little Dom's, and Tom Bergin's Tavern, Los Angeles, CA (winner)

Notes: In this episode, the appetizer course was replaced with a breakfast course, the entrée with lunch, and the dessert with dinner. Chef Cain works at Red Rooster Harlem, owned by frequent Chopped judge Marcus Samuelsson.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Military Salute"Scott Conant, Amanda Freitag, and Chris Santos{{{OriginalAirDate}}}

Ingredients:

• Appetizer: freeze dried roast beef, torshi, rainbow chard, mint yogurt soda
• Entrée: Afghan flatbread, goat chops, zucchini, survival candy
• Dessert: pomegranate, pilot bread crackers, fruit chews, freeze dried carrots

Contestants:

• Victor Vinson, Chef, U.S. Army (retired) / Personal Chef, Huntington Beach, CA (eliminated after the appetizer)
• Judy Cage-McLean, Chef, U.S. Army (retired) / Caterer, Let Me Cater To You, Spring Lake, NC (eliminated after the entrée)
• Jacoby Ponder, Chef, U.S. Navy (retired) / Personal Chef, Fire Syde Chef, Virginia Beach, VA (eliminated after the dessert)
• Robbie Myers, Senior Food Service Manager / U.S. Army (retired), Adams Center, NY (winner)

Notes: Each chef is a retired member of the U.S. military. Each round featured an item that might be found in a military pantry.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Cook Your Butt Off!"Scott Conant, Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: dried goji berries, bitter melon, duck breast, kumquats
• Entrée: coconut oil, black cod, dinosaur kale, pork rinds
• Dessert: clotted cream, passion fruit purée, spirulina, angel food cake

Contestants:

• Elizabeth Mwanda, Founder, Winning Diabetics, New York, NY (eliminated after the appetizer)
• Chris Avtges, Food Service Director, Eastern Connecticut State University, Willimantic, CT (eliminated after the entrée)
• Joel Gargano, Executive Chef, Higher One, New Haven, CT (eliminated after the dessert)
• Phillip Dell, Private Chef, Sin City Chefs, Newport Beach, CA (winner)

Notes: Each of the chefs had lost significant amounts of weight through better diet and exercise.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Better Saffron Than Sorry"Elizabeth Karmel, Maneet Chauhan, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: mussels, blue cheese stuffed olives, saffron, añejo tequila
• Entrée: amaranth leaves, blackberries, lamb fries, curd chile
• Dessert: argan oil, apricots, fresh pasta sheets, cheese spread

Contestants:

• Christian Dolias, Chef, Cutthroat Culinary, Las Vegas, NV (eliminated after the appetizer)
• Kurt Ramborger, Caterer, Austin, TX (eliminated after the entrée)
• David Fuñe, Executive Chef, Vizzi Truck / Temecula Creek Inn, Los Angeles, CA / Temecula, CA (eliminated after the dessert)
• Martha Esquivel, Executive Chef, Luminarias Restaurant, Monterey Park, CA (winner)

Notes: This aired after the beginning of Season 16 yet is a part of Season 15. Chef Ramborger is the first deaf chef to participate in the show. He was accompanied by interpreter Lydia Callis.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Take Heart"Marc Murphy, Maneet Chauhan, and Amanda Freitag{{{OriginalAirDate}}}

Ingredients:

• Appetizer: shishito peppers, ground pork, grape jelly, sausage gravy
• Entrée: sticky rice, bok choy, key lime juice, lamb hearts
• Dessert: coconut jam, shredded phyllo dough, ginger ale, peanut caramel candy bars

Contestants:

• Ian Kokkeler, Chef, Trace Restaurant at W Austin, Austin, TX (eliminated after the appetizer)
• Charles Slonaker, Food Truck Chef, Go Chew Los Angeles, CA (eliminated after the entrée)
• Monique King, Chef and Owner, Firefly Bistro, South Pasadena, CA (eliminated after the dessert)
• Barry Frish, Chef de cuisine, Restaurant Marc Forgione, New York, NY (winner)

Notes: This aired after the beginning of Season 16 yet is a part of Season 15. Chef Frish serves as sous chef for Iron Chef Marc Forgione when he competes on Iron Chef America.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Wheatgrass Roots"Amanda Freitag, Marc Murphy, and Alex Guarnaschelli{{{OriginalAirDate}}}

Ingredients:

• Appetizer: rice wrappers, morel mushrooms, chia seeds, dandelion greens
• Entrée: etrog citron, golden beets, wheatgrass, tempeh
• Dessert: cranberries, green tea powder, edamame, local honey

Contestants:

• David Garrido, Chef and Owner, Garrido's, Austin, TX (eliminated after the appetizer)
• Sonya Coté, Executive Chef and Owner, Hillside Farmacy, Austin TX (eliminated after the entrée)
• Mustapha Rahiim, Executive Chef, New York, NY (eliminated after the dessert)
• Rich Landau, Chef and Owner, Vedge, Philadelphia, PA (winner)

Notes: This aired after the beginning of Season 16 yet is a part of Season 15. This was a vegetarian and vegan-themed episode; the only animal product was the local honey.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Wurst Case Scenario"Scott Conant, Maneet Chahuan, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: shrimp, yuca, sweet relish, currywurst
• Entrée: Chilean sea bass, avocado, dried wakame seaweed, popcorn balls
• Dessert: steel cut oats, feta cheese, watermelon syrup, huckleberries

Contestants:

• Michele Harriott, Catering Chef, CulinAriane, Montclair, NJ (eliminated after the appetizer)
• Geter Atienza, Sous chef, The Fairmont Miramar Hotel, Santa Monica, Ca (eliminated after the entrée)
• Des Lim, Executive Chef, Trump SoHo, New York, NY (eliminated after the dessert)
• Anup Joshi, Chef de cuisine, Tertulia, New York, NY (winner)

Notes: This aired after the beginning of Season 16 yet is a part of Season 15. Chef Joshi works at Tertulia, under occasional Chopped judge Seamus Mullen.

|}

Season 16 (2013)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Fry, Fry, Again"Chris Santos, Amanda Freitag, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: kosher pickles, catfish filets, green plantains, young coconut
• Entrée: capon, halloumi cheese, okra, cherry spoon fruit
• Dessert: avocados, pizza dough, red jalapeño peppers, chocolate sandwich cookies

Contestants:

• Vincent Williams, Chef and Restaurateur, Honey's Kettle Fried Chicken, Los Angeles, CA (eliminated after the appetizer)
• Vanessa Ayala, Catering Cook, Skybox Sports Bar and Lounge, Roselle, NJ (eliminated after the entrée)
• Erik Cho, Food Truck Owner, Frysmith, Los Angeles, CA (eliminated after the dessert)
• Erica Beneke, Executive Chef, Max's Wine Dive, Austin, TX (winner)

Notes: Each dish had to have at least one fried element. The chefs were provided with a pot of oil already at frying temperature to start each round.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Cleaver Fever"Scott Conant, Alex Guarnaschelli, and Elizabeth Karmel{{{OriginalAirDate}}}

Ingredients:

• Appetizer: tuna belly, key limes, black radishes, bacon popcorn
• Entrée: leg of lamb, toban djan, spinach, lassi
• Dessert: rosewater syrup, almond butter, rambutans, mashed potato candy

Contestants:

• Raquel Jubran, Executive Chef, The Attic, Log Beach, CA (eliminated after the appetizer)
• Sevan Abdessian, Chef and Restaurateur, Recess Eatery, Glendale, CA (eliminated after the entrée)
• Owen Clark, Executive Chef, Gwynnett Street Restaurant, Brooklyn, NY (eliminated after the dessert)
• Nicole Mummolo, Sous chef, La Puerta Azul, Millbrook, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Mix and Mache"Aarón Sánchez, Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pickled sausage, mache, blood oranges, southern cabbage
• Entrée: lobster bisque, baby leeks, daikon, squid
• Dessert: green cerignola olives, honey distilled liqueur, Lady Gala apples, Kaiserschmarrn

Contestants:

• Roy Handler, Caterer, Hot Mess Catering, Los Angeles, CA (eliminated after the appetizer)
• Lara Paul, Executive Chef, Rivals Steakhouse, Austin, TX (eliminated after the entrée)
• Mogan Anthony, Executive Chef, Village Social, Mount Kisco, NY (eliminated after the dessert)
• Joseph Miller, Chef and Restaurateur, Joe's Restaurant, Venice Beach, CA (winner)

Notes: Roy Handler is the brother of comedienne Chelsea Handler. The Kaiserschmarrn in the dessert round was an instant mix.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Gyro We Go Again"Marcus Samuelsson, Elizabeth Karmel, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: gyro meat, piquillo peppers, hearts of palm, oysters
• Entrée: sirloin flap, rainbow carrots, formaggio di fossa, chocolate covered donuts
• Dessert: sorghum molasses, kefir, cactus pear, pigs in a blanket

Contestants:

• Jaquy Yngvason, Food Stylist, New York, NY (eliminated after the appetizer)
• Tara Thomas, Executive Chef / Owner, Traxx, Los Angeles, CA (eliminated after the entrée)
• Guillermo Perez, Chef de cuisine, SushiSamba NYC Park, New York, NY (eliminated after the dessert)
• Thomas McKenna, Sous chef, Jean-Georges, New York, NY (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Big Fish, Small Basket"Scott Conant, Geoffrey Zakarian, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: seitan, purple ninja radishes, mezcal, canned chili
• Entrée: liquid aminos, beet greens, alfredo sauce, fluke
• Dessert: speck, sfogliatelle, crabapples, brewer's yeast

Contestants:

• Paul Joseph, Executive Chef, FireBird, New York, NY (eliminated after the appetizer)
• Salvatore Lima, Executive Chef, Giovanna's, New York, NY (eliminated after the entrée)
• Steve Eakins, Executive Chef, Ditch Plains, New York, NY (eliminated after the dessert)
• Palak Patel, Culinary Instructor, Ger-Nis, Brooklyn, NY (winner)

Notes: Chef Eakins works at Ditch Plains, which is owned by Chopped judge Marc Murphy.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Teen Invasion"Marc Murphy, Amanda Freitag, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: grapefruit, tuna, hen of the woods mushrooms, graham cracker cereal
• Entrée: leg of goat, hummus, rhubarb, frisée
• Dessert: kettle-style potato chips, black currant jam, red Anjou pears, Japanese mayonnaise

Contestants:

• Tyler Bloch, age 14, Jericho, NY (eliminated after the appetizer)
• Molly Bhuiyan, age 17, New York, NY (eliminated after the entrée)
• Emma Scher, age 17, Ridgewood, NJ (eliminated after the dessert)
• Mikey Robins, age 14, Philadelphia, PA (winner)

Notes: Mikey Robins is the youngest winner of Chopped. The eliminated contestants each received a $1,000 gift card.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Mochi Obliged"Scott Conant, Amanda Freitag, and Maneet Chauhan{{{OriginalAirDate}}}

Ingredients:

• Appetizer: escargot, cilantro chutney, biscuit dough, merguez
• Entrée: dorado, cherry wheat beer, country style pâté, ivy gourd
• Dessert: dehydrated chocolate covered strawberries, hemp milk, ataulfo mango, mochi

Contestants:

• Regina Chen, Sous chef, Maison Akira, Pasadena, CA (eliminated after the appetizer)
• Cathy McNight, Executive Chef, What a Dish Café, Dana Point, CA (eliminated after the entrée)
• Jason Quinn, Chef and Owner, Playground, Santa Ana, CA (eliminated after the dessert)
• Cole Dickinson, Chef de cuisine, ink., Los Angeles, CA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Sweet Surprises"Scott Conant, Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: rack of wild boar, broccolini, hazelnuts, vanilla fondant cake
• Entrée: duck, cardoons, preserved lemons, macaroons
• Dessert: clementines, cheese wedges, Aleppo pepper, frozen hot chocolate

Contestants:

• Jemell Simpson, Caterer, Taste My Expression Catering, New York, NY (eliminated after the appetizer)
• Kenny Gray, Sous chef, Olivia Restaurant, Austin, TX (eliminated after the entrée)
• Allison Robicelli, Pastry Chef, Robicelli's, Brooklyn, NY (eliminated after the dessert)
• Madeline Lanciani, Pastry Chef, Duane Park Patisserie, New York, NY (winner)

Notes: All courses had a sweet as a required ingredient. These sweet ingredients were hidden under a separate cloche.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Break a Crab Leg!"Marc Murphy, Maneet Chauhan, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: babaco, gìo lụa, chive blossoms, quark
• Entrée: crab legs, sweet vermouth, asparagus, Mexican wedding cookies
• Dessert: red bean paste, jicama, cilantro, bacon jam

Contestants:

• Chris Houlihan, Chef de cuisine, AFrame, Los Angeles, CA (eliminated after the appetizer)
• Lucas Marino, Sous chef, The Darby, New York, NY (eliminated after the entrée)
• Betsy Rodriguez, Sous chef, The Goodwin, New York, NY (eliminated after the dessert)
• Josie Gordon, Personal Chef, New York, NY (winner)

Notes: Chef Marino works with frequent Chopped judge Alex Guarnaschelli at The Darby.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Walk on the Whelk Side"Geoffrey Zakarian, Maneet Chauhan, and Aarón Sánchez{{{OriginalAirDate}}}

Ingredients:

• Appetizer: lemon bars, acai juice, upland cress, whelk snails
• Entrée: lamb shawarma, baby romanesco cauliflower, cornichons, chicken flavored potato chips
• Dessert: cucumber salad, cantaloupe, sesame seed candy, marshmallow spread

Contestants:

• Ben Durham, Executive Chef, Four Food Studio, Melville, NY (eliminated after the appetizer)
• Paolo Pasio, Chef and Restaurateur, Osteria Latini, Brentwood, CA (eliminated after the entrée)
• Natasha Pogrebinsky, Chef and Restaurateur, Bear, New York, NY (eliminated after the dessert)
• Katsuji Tanabe, Chef and Restaurateur, MexiKosher, Los Angeles, CA (winner)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Chopped Family Feud"Marc Murphy, Amanda Freitag, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Cape gooseberries, falooda glass noodles, watercress, bacalao
• Entrée: beef tip cap, cognac, green bean chips, cinnamon rolls
• Dessert: spaetzle, moustalevria, walnuts, Japanese cola candy

Contestants:

• Kent Rathbun (Charity: March of Dimes) (eliminated after the appetizer)
• Lou Campanaro (Charity: Philadelphia Animal Welfare Society) (eliminated after the entrée)
• Joey Campanaro (Charity: El Farro De los Animales) (eliminated after the dessert)
• Kevin Rathbun (Charity: Atlanta Community Food Bank) (winner)

Notes: The contestants are two pairs of brothers who have each competed together on Iron Chef America.

|}

Season 17 (2013)

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Wasted!"Geoffrey Zakarian, Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: pickle juice, herb stems, overripe tomatoes, fish carcass
• Entrée: wilted carrots, potatoes with eyes, parmesan cheese rinds, meat trimmings
• Dessert: ends of bread loaves, squeezed orange halves, used coffee grinds, hardened brown sugar

Contestants:

• Molly Peck, Caterer, The Vanilla Orchid Catering, Austin, TX (eliminated after the appetizer)
• Dylan Hallas, Executive Chef, Petit Ermitage Hotel, West Hollywood, CA (eliminated after the entrée)
• Parind Vora, Chef and Restaurateur, Restaurant Jezebel, Austin, TX (eliminated after the dessert)
• Garrett Eagleton, Freelance Chef, The Meat Hook, Brooklyn, NY (winner)

Notes: All of the ingredients of the baskets were scraps - ingredients that are normally thrown away.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Keep On Trucking"Geoffrey Zakarian, Maneet Chauhan, and Marc Murphy{{{OriginalAirDate}}}

Ingredients:

• Appetizer: smoked pork chops, savoy cabbage, ginger snap cookies, blood sausage
• Entrée: halibut, Chinese celery, peperoni (sic) risotto, orange powdered drink
• Dessert: guanabana nectar, white chocolate chips, pecans, chipotle in adobo

Contestants:

• Tagan Couch, Food Truck Chef/Owner, The Gypsy Kit, Austin, TX (eliminated after the appetizer)
• Chris Trapani, Food Truck Chef/Owner, Urban Cowboy, Austin, TX (eliminated after the entrée)
• Hop Phan, Food Truck Chef/Owner, Dos Chinos, Orange County, CA (eliminated after the dessert)
• Michael Israel, Food Truck Chef/Owner, MOE Deli, Los Angeles, CA (winner)

Notes: The original airing of this episode was as a lead-in to Food Network's The Great Food Truck Race. All the chefs operate food trucks.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Sports Stars"Chris Santos, Alex Guarnaschelli, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: salmon filet, candy-coated peanuts, redbor kale, lemon-lime sports drink
• Entrée: spinach, filet mignon, almonds, chocolate covered marshmallows
• Dessert: protein powder, caramel coated popcorn, tangelo, olive oil cake

Contestants:

• Tiki Barber (Charity: The Fresh Air Fund) (eliminated after the appetizer)
• Chuck Zito (Charity: St. Jude Children's Research Hospital) (eliminated after the entrée)
• Natalie Coughlin (Charity: Right To Play) (eliminated after the dessert)
• Danica Patrick (Charity: COPD Foundation) (winner)

Notes: All of the chefs are sports stars.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Hero Chefs"Marc Murphy, Amanda Freitag, and Cheryl Barbara{{{OriginalAirDate}}}

Ingredients:

• Appetizer: chicken soup, ground pork, pattypan squash, barbecue sauce
• Entrée: scallops, Chinese broccoli, tamarillos, finger limes
• Dessert: aged cheddar cheese, Granny Smith apples, hamburger buns, vanilla frosting

Contestants:

• Wilhemina Bell, Program Coordinator, C-CAP (Careers through the Culinary Arts Program), Philadelphia, PA (eliminated after the appetizer)
• Pedro Rodriguez, Head Chef, New York City Rescue Mission, New York, NY (eliminated after the entrée)
• Nicki Bogi, Culinary Instructor, The Fresh Air Fund, Fishkill, NY (eliminated after the dessert)
• Derek Walker, Executive Chef, Bread and Roses Café, Venice, CA (winner)

Notes: All of the chefs are heroes in their community. Judge Cheryl Barbara was the winner of the first school chef episode, Class Acts (9x13).

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"We Love Leftovers!"Scott Conant, Chris Santos, and Geoffrey Zakarian{{{OriginalAirDate}}}

Ingredients:

• Appetizer: 1/2 burger, stale fortune cookies, leftover sautéed broccoli, leftover lasagna
• Entrée: BBQ ribs, cold french fries, German chocolate cake, leftover chili
• Dessert: leftover corn on the cob, pitcher of sangria, duck sauce, stale plain donuts

Contestants:

• Josh Watkins, Executive Chef, The Carillon, Austin, TX (eliminated after the appetizer)
• Krissy Kerwin, Private Chef, Los Angeles, CA (eliminated after the entrée)
• Aatul Jain, Executive Chef, St. Clare's Hospital, Denville, NJ (eliminated after the dessert)
• Jason Stude, Chef de Cuisine, Second Bar + Kitchen, Austin, TX (winner)

Notes: The baskets are filled with leftovers.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Count Your Chickens"Aarón Sánchez, Amanda Freitag, and Marcus Samuelsson{{{OriginalAirDate}}}

Ingredients:

• Appetizer: Chicken Livers, Marrowfat peas, watermelon, chicken tenders
• Entrée: Chicken Legs, Chicken Flavored Crackers, napa cabbage, caramel flavored liqueur
• Dessert: Chicken suckers, chicken fat,farm fresh eggs, fruit cake

Contestants:

• Brian Tsao (eliminated after the appetizer)
• David Catapano (eliminated after the entrée)
• Eric McCarthy (eliminated after the dessert)
• Janelle Renyolds (winner)

Notes: All baskets have chicken products.

{{{EpisodeNumber}}}{{{EpisodeNumber2}}}"Liver and Learn", , and{{{OriginalAirDate}}}

Ingredients:

• Appetizer:
• Entrée:
• Dessert:

Contestants:

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

|}

External links

• Episode guide at FoodNetwork.com