Alex Guarnaschelli takes on one of her toughest tasks yet when she must create a dish from the sea without seafood; in the final stakeout, she has the delicate task of skewering salmon.

Alex Guarnaschelli has to use her noodle to figure out how to make a delicious noodle dish using frozen food. She also faces complications when it comes to creating a layered dessert with only five ingredients.

Alex Guarnaschelli tackles building a bodega-style, to-go breakfast using little more than frozen turkey and cheese puffs; she also creates the ultimate guilty pleasure using only five ingredients.

Alex Guarnaschelli creates her own version of the competitors' tailgate in her backyard, and it's a sweet finish when she gets an unusual set of five ingredients to create a fruit dessert.

Alex gets sandwiched between pork and baby food with a tough cart in the first challenge; Alex must find a way to make an indulgent dessert using low-calorie ice cream and margarine.

Alex Guarnaschelli creates her own backyard take on nachos made without chips or cheese. When the contestants take on sweet-and-salty carts with less than five ingredients each, Alex accepts the challenge to orchestrate a showstopping dish of her own.

Alex creates sweet breakfast sushi using an infamous salty canned ham ingredient; Alex brings the heat when she makes a spicy chicken dish with only five ingredients.

It's pizza night as Alex Guarnaschelli takes on the most-challenging Stakeout cart and creates a pizza without dough, sauce or cheese. She also realizes how tough it is to create a stuffed dish with only five ingredients.

Alex Guarnaschelli takes on Stakeout's toughest carts and fishes for answers to how to create a surf-and-turf dish without the surf. Then it's anything but breezy as she tries to make a summer dessert with only five ingredients.

Alex Guarnaschelli cooks for a Stakeout-style backyard cookout using the most-challenging carts from the episode. It's a frustrating fiesta when Alex tries to create a taco party without tortillas, and the clock ticks down as she fights to make a midnight snack with less than five ingredients.

Alex Guarnaschelli faces the ultimate challenge as she makes an ultimate burger with frozen dinners from the Stakeout round's toughest cart. Then she imagines the fair as she attempts to create a carnival treat using only five ingredients.

It's Alex Guarnaschelli's turn to take on Stakeout's toughest carts, and first up is Chinese takeout using the toughest and most-limiting cart from the episode. Alex pulls out all the stops to score with a date night dish using only five ingredients.

The tables are turned as Alex Guarnaschelli takes on Stakeout's toughest carts in her own backyard. She attempts to make a breakfast sandwich without a crucial ingredient -- eggs! Then it's time to get fancy as she tries to make a decadent dessert with only five ingredients.

Host Alex Guarnaschelli welcomes the competing chefs to a parking lot party at Bristol Farms in Calabasas, Calif. The chefs stakeout shoppers for a weekend brunch, and then it's crunch time before the final two chefs try not to melt down.

It's burger night in the parking lot of Bristol Farms in Calabasas, Calif., as host Alex Guarnaschelli challenges four chefs try to craft the perfect burger ... with or without the meat and bun. Then it's time to serve up some Southern charm before the final two chefs make their best midnight snack.

Host Alex Guarnaschelli meets the four competing chefs in Glendale, Calif., where they hand out cash to shoppers to get ingredients for their best barbecue dish. Then the chefs are seeing triple as they cook up a tasty triple-decker, and in the final round, two chefs find that cinnamon and sugar aren't as sweet as they think.

Host Alex Guarnaschelli takes over the parking lot at Bristol Farms in Calabasas, CA. It's a real "steakout" as the four competing chefs are on the hunt for meat and potatoes before embarking on a trip around the globe ... er, parking lot. Just when everyone's stomachs are full, the final two chefs have to stuff it!

Host Alex Guarnaschelli sets up a desert stakeout at Bashas' in Gilbert, Ariz. The competing chefs make it Mediterranean before mashing up classics, parking lot-style. The finale is sweet, saucy and focused on just five ingredients.

Alex Guarnaschelli hosts a bash at Bashas' in Gilbert, Ariz., where four competitors are desperately seeking shoppers with seafood for a successful first-round dish. Then they cook up something cheat-worthy before the last chefs standing have to stick it to each other before one declares victory.

Chefs are forced to noodle on the definition of noodles as they meet Alex Guarnaschelli to stakeout Fry's Marketplace in Phoenix, Ariz. One chef struggles with their ballpark bite and nearly strikes out, and it's all about the layers in a final dessert stakeout judged by Bobby Flay and Brooke Williamson.

It's a great day for grocery shoppers at Ralph's in Glendale, Calif., as four chefs pay big for those bags. First there's a parking lot burrito battle, and then it's a stakeout that'll make Grandma proud. It all comes down to the last chefs standing, and one's toast.

Lady Luck pounds the pavement at Smith's in Las Vegas, Nev., as the chefs stakeout shoppers for a true parking lot tailgate. Love is in the air for a candlelit dinner, stakeout-style, before the final two chefs lead with fruit for dessert.

It's a Sin City stakeout as four chefs up the ante at Smith's in Las Vegas, Nev. One chef must turn savory into sweet for their breakfast dish. Then it's a picnic in a parking lot before the chefs are asked to bring the heat to hit the jackpot.

Four chefs roll the dice on something sandwiched at Smith's in Las Vegas, Nev. The parking lot goes overseas to Italy before going all in on an indulgent dessert, and one chef's shopper hits the jackpot when they get more than they bargained for.

It's a high-stakes stakeout at Smith's in Las Vegas, Nev., as the chefs gamble with unsuspecting shoppers' carts to create the best nacho platter. Then they time-travel to dish up a retro-goes-modern classic, with the final two chefs gambling for a sweet and salty win.

Host Alex Guarnaschelli kicks off the competition with four chefs staking out customers at Fry's Marketplace in Phoenix, Ariz. One chef must go after cooking breakfast-to-go, and the parking lot heats up with something spicy. Judges Jeff Mauro and Molly Yeh decide who has the guiltiest pleasure and claims sweet victory.