Right out of the gate, the chefs are surprised by a bold delicacy that is seafood in name only. Will they know how to turn Rocky Mountain oysters into a tasty appetizer? A soda shop treat is a sweet hurdle for the entree-round competitors, and the finalists find a jackfruit in the Round Three dessert box.

The chefs get bountiful breakfast foods in every basket and are asked to stretch the most important meal of the day into three indulgent courses. They even get to work with farm fresh eggs direct from the chicken coops of judge Martha Stewart! A series of mishaps plagues one of the competitors in the second round, and then in the dessert round, French toast and Chinese porridge must find a place in the remaining chefs' final dishes.

Four chefs who didn't make it in high-stakes tournaments return in search of redemption. The competitors face goat chop appetizers in the first round. A breakfast cereal is the crunchy curveball in the entree basket. The remaining chefs then open their final basket to find a cookie behemoth and a strange soda.

Four grandmas bring their homey cooking styles to the Chopped Kitchen and give the judges a holiday dining experience to remember. In the first round, the matriarchs cook appetizers with love, care and some unusual candy canes. A gilded surprise is the centerpiece of the second basket. Finally, the two grandmas who move on to the dessert round are delighted to find a selection of holiday cookies -- but will they know what to make with them?

Four chefs enter the Chopped Kitchen and lay it all on the line to get it done! The appetizer round has the chefs wondering what exactly a Chinese tea egg is and what exactly they got themselves into by agreeing to compete. Pizza in a strange format and an uncommonly eaten piece of pork appear in the entree basket. A big, stinky fruit is the talk of the dessert round, and the big question is whether the finalists know how to make it delicious.

The chefs learn that instead of the usual appetizer, entree and dessert baskets, their Thanksgiving-themed rounds will be sides, turkey and pie -- all Turkey Day essentials! In round one, the competitors hustle to make magnificent side dishes using a strange ice cream and soup made from judge Martha Stewart's recipe. The remaining three chefs must attempt to put a creative spin on their turkey plates. Finally, the promise of pies and tawny port makes for a festive pie round.

Host Ted Allen and his sister -- plus three judges and their siblings -- crowd the kitchen for a wild Thanksgiving competition! These turkeys are sure to have a blast cooking together, starting round one by tackling a curious green bean creation and a bitter green. There's no bird in the Thanksgiving entree basket but there's plenty of delicious fall goodness. Finally, a latte and lots more await the final competitors in the dessert basket.

Four repeat champs are back for the Chopped Champions Grand Finale and the chance to make a $50,000 meal! The appetizer basket challenges the chefs with a seafood delicacy that requires a high degree of thoughtfulness. An in-your-face shocker in the second basket leaves the remaining chefs racing to make bold plates. And with the prize at stake, the two remaining chefs face off in a dessert round with a basket that is fittingly difficult.

Four returning Chopped champions compete for a chance to make it to the grand finale to fight for $50,000. In the first round, the chefs contend with a basket that includes tiny, infuriatingly time-consuming eggs and a Moroccan meat. Red snapper in the entree basket must be filleted in a snap, and pastries and pops in the dessert basket challenge the two remaining competitors.

The judges grapple with how to chop champions when four talented winners return to the Chopped Kitchen for a shot at $50,000. In the first basket, the chefs face a delicacy from the sea. A fancy sauce and a plain vanilla treat are two of the ingredients in the mix in round two, and a giant, chocolaty surprise awaits the chefs who make it to the dessert round.

Four Chopped champions come back fiercer than ever with their sights set on the tournament's $50,000 grand finale. The chefs create wildly different appetizers from a basket that includes black garlic. A novelty candy in the second basket requires a hammer and some culinary imagination, and plenty of competing flavors in the dessert basket leave the chefs with some decisions to make.

In pursuit of $50,000, four Chopped champions are back at the stoves with renewed ambition, seeking to be named the best of the best! The appetizer round is as exciting as they come, and a fire extinguisher is used for the first time in Chopped history. Extreme examples of salty and sweet meet in the second basket, and a colorful, unconventional surprise in the dessert basket gets a "wow" from everyone, but can the chefs get it to work in their final plates?

Martha Stewart is thrilled to celebrate her favorite holiday, Halloween, as a judge in the Chopped kitchen. All manner of spooky fun is found in the first basket, including a scary sight in a martini glass and macaroni and cheese in a clever package. A witch's cauldron holds a green, savory surprise in the entree basket, and it's demolition day at the haunted gingerbread house as the final two chefs make their desserts.

It's fiesta time and the chefs are taking on tacos and tequila-themed baskets. Each competitor must make taco-inspired dishes that include a delicious delicacy in the blanco tequila-spiked first round. Two out of the three remaining chefs feel the meat grinder is a must in the second round. Then, a sweet take on taco shells keeps the theme going into the dessert round.

The competitors bring their best to the Chopped kitchen to impress judge Martha Stewart. In the appetizer round, they face a modern take on beef Wellington and an iconic canned meat, and one chef's ambitious plans force him to rush to beat the clock. In the entrée round, Martha is excited to see what the chefs create with one of her favorite ingredients. The final two competitors have the same idea about what to make for dessert, but whose dish will be better?

Four chefs with personal connections to Cuba are treated to ingredient baskets filled with a variety of Cuban foods. But which competitor will best represent the country's cooking traditions? In the appetizer round, butchering a whole fish gives one chef a whole lot of trouble. The chefs are less than thrilled to find a jarred version of a favorite Cuban sauce in the entrée basket, and the two who make it to the dessert round must piece together a culinary puzzle that includes a cocktail and a fruit.

Kids who love to cook take over the Chopped Kitchen to prove they are forces to be reckoned with in the culinary world. The young competitors focus on finding creative ways to prepare ground chicken in round one. Both fries and sprouting cauliflower are found in the tricky entrée basket. And not everything goes according to plan when the final two kids take on desserts made from a fermented beverage and a sweet novelty item.

The competing chefs are told to picture themselves in a lovely coastal town as they prepare a meal of magnificent beach bites for the judges. A variety of seafood and a flotilla of edible boats kick things off in the appetizer basket. When more than one of the competitors don't leave much time to plate, they cut it close and try to beat the clock. A cute, beach-themed surprise makes an appearance in the entrée basket, and desserts with a splash of rum and a dose of fun are in store for the judges.

Four bold female bakers attempt to rise to the challenge and clinch a $10,000 victory. A dough typically used for flatbreads and a strong-tasting melon are two of the mystery basket items in round one. A different dough is at the center of the second basket, prompting the competitors to bake again. Then, the two competitors who make it to the dessert round jump at the chance to show off their pastry skills in final dishes featuring a marshmallow spread and lemon balm.

Firefighter cooks take over the Chopped stoves in this special competition, proving that they're cool under pressure and thrive when the heat is on! Will some familiar finds in the first basket lead the competitors in predictable or creative directions? In the entrée round, the firefighters must make a strange sweet treat work with beef, and the dessert basket reveals a flaming surprise for the two finalists.

The Chopped chefs get swept up in mushroom mania, with mushroom surprises in the baskets and plenty in the pantry. In Round One, the competitors try to make a great first impression on judge Martha Stewart with an unusual cocktail and an intensely-flavored protein. In the second basket, the chefs discover a creative use for bacon and a French dessert with a wild twist. Then in the final round, two chefs face the difficult task of making mushrooms into sweet creations.

Judge Martha Stewart tastes a corn dog for the very first time as a fun version of the famous fair food challenges the chefs in the appetizer basket. Then, an exciting second round has the competitors working with lamb and pie. Will the judges slam their dishes or find them delicious? In the final round, an unusual coffee drink and a special citrus ingredient prompt the chefs to bring some distinct flavors to the plate.

The chefs are excited to find out that a small plates theme is in effect for their competition. The judges - including the goddess of high standards, judge Martha Stewart -- are expecting modern, creative dining experiences in every round. The first basket features a surprise from one of the judge's restaurants. The entrée basket contains a German sandwich that sounds unappealing to the uninitiated. And the dessert round basket has the final pair of chefs scrambling to make small plates with big flavor that include a sensational citrus.

From kitschy classics to artisanal designer donuts, the chefs will get a taste of it all as they celebrate delicious rings of joy in every round and feel the pressure of performing well for a very demanding donut connoisseur, judge Martha Stewart. A box of donuts and a jar of a particular condiment challenge the competitors in the appetizer round. A wild donut creation is the centerpiece of the entrée basket. Then, the two chefs lucky enough to advance to the donut dessert round must make Martha proud using her own donut dough recipe.

The plates are packed away and the chefs set out to layer flavors in perfect, trendy bowls, under the watchful eye of the queen of precision herself, Martha Stewart! For the first basket, Martha brings a special surprise from her garden. In the entrée round, the chefs must make a nostalgic canned food balance with an Indian condiment in their bowls. And dessert bowls made from an Italian syrup and a candied treat are the final order of business for the last two remaining chefs.

Four competitors learn that they will be treated to high-end, top-dollar ingredients, but can they do justice to the culinary treasures they receive while handling the added pressure of cooking for judge Martha Stewart? A prized pork product and a spruced up baked good are some of the wonders that the chefs discover in the appetizer basket. In the entrée round, an extraordinary burger and a fancy adult beverage are part of the basket riddle. And an unusual chocolate treat and a special cake up the "wow" factor in the dessert round.

The chefs are asked to make a special-occasion meal, starting with appetizers that include a rare prized crustacean. In the entree basket, the competitors encounter more exquisite ingredients from land and sea -- as well as a sweet curveball. And the final two chefs open the dessert basket to find a playful take on the theme that proves to be quite difficult.

The chefs must cook a glorious meal for the judges using only fired-up grill pans. The first basket contains a shocker of a meat and a sweet surprise that the competitors wish they could ignore. A freshwater fish and a fermented product challenge the chefs in Round Two. And in the dessert round, some strange s'mores and weirder burger buns keep things interesting for the last remaining contenders.

In the first round, the chefs find a classic Asian food in an innovative form and some lovely plums. A tough cut of meat and a container full of an unusual mayonnaise product test the chefs' creativity in Round Two. And a giant surprise made of sugary breakfast cereal invigorates the competition in the final round.

The competitors take on Southern classics like hush puppies and black-eyed peas in the first basket. Something fried meets something sweet in the entrée round. Then fruity, creamy and doughy desserts are the result of a busy final round.

The competitors are called upon to rescue foods that would normally be thrown out in a special leftovers competition. Some unfinished Chinese takeout and something remaining from a meal at an Italian restaurant make for some fusion cooking in round one. Half of a sandwich and a bottle of sweet liquid are two of the leftover surprises in the second basket. Then the chefs face a confounding culinary puzzle when they find coffee and grapes in the dessert basket.

The chefs get revved up for a sensational sandwich battle that begins with a mound of meat and some colorful potatoes in round one. Everyone's favorite hybrid bird makes an appearance in the second basket. And sandwiches for dessert? You bet! The final two chefs take on a salty-and-sweet basket in the last round.

Four chefs open the first basket to find a strange, modern food: donut-shaped sushi. Will they know how to make it work with a crunchy snack in their appetizers? The judges are happy to see frog legs in the second basket, but they aren't quick to leap to any conclusions about how the entrees will turn out. And some challenging textures in the dessert basket jeopardize the last two chefs' chances for perfect final plates.

The judges are excited by the prospect of beautiful octopus appetizers in the first round as the four chefs scramble to create dishes featuring mollusk morsels. The canned product in the second round threatens to throw the competitors off their game and leaves one chef in an unusual predicament. The two remaining chefs choose the same format for their Gorgonzola dolce desserts in the final round, leaving the judges to thoroughly compare the two dishes.

The competitors are in for some wild times after they learn they'll be working with game meat in every round, starting with wild boar in the first basket. Two wild proteins then make for a crowded entrée basket. Finally, Black Forest cake is the sweetest of the woodsy treasures that the two remaining chefs are up against in the dessert round.

The appetizer round prompts a couple of critical questions -- namely, what in the world is a narutomaki, and what are you supposed to do with it? The judges are astonished when one of the chefs takes an extremely unusual approach with the fish from the entrée basket that also includes caul fat. Finally, the last two chefs attempt to make scrumptious dishes in the dessert round with Swedish syrup and a classic cookie.

Everyone goes hog wild in the Chopped Kitchen as the chefs take on a pork-themed competition. The first basket threatens to contain too much of a good thing, and a beautiful cut of heritage-breed pork is juxtaposed with a questionable canned product in the entrée round, sending the chefs in some creative directions with their dishes. While they would have welcomed bacon in round three, the finalists must make use of more unusual porky items in their desserts.

The chefs have the good fortune to get treats from Ireland in every round, beginning with an iconic stout in the appetizer basket. One chef doesn't hide their distaste for a certain Irish delicacy in the entrée round. Finally, the two remaining chefs hustle to make plates with a favorite Irish ice cream treat and some booze for the third round.

Pop goes the basket as the chefs must make bubblegum-flavored candy balance with hot and sour soup in their appetizer plates. Classic Cantonese dim sum is a yummy surprise in basket two. Then, the competitors who make it to the dessert round wind up working with something out-of-the-ordinary in a can plus a pink paste.

In an indisputably indulgent competition, the chefs find that every basket contains at least one epic ingredient -- an extreme example of something completely craveable. The appetizer basket brings them a big, bold marriage of two classic American comfort foods, and a savory cake is the showstopper in the entree round. A puzzling dessert basket reveals something gummy and something over-the-top yummy.

Four fit chefs take on the challenge to cook creative, healthy dishes that are light on calories but big on flavor. A faux noodle and a beautiful fish fillet are two of the round one mystery ingredients, and the second round revolves around a diet drink and a protein-packed snack box. When both remaining chefs plan to use the ice cream machine for their acai berry powder desserts, there's a chance someone will be left out in the cold when time runs out.

The pastry experts battling it out in the Chopped Kitchen are excited to learn that they'll be making candy, cake and ice cream in this all-desserts challenge. They face three rounds of chocolate, but an unwelcome, squirmy invader in the first basket threatens to dampen their enthusiasm. Round two has the chefs making ambitious baking plans that must include hummus, and some savory finds in the final basket challenge the remaining competitors to strike a flavor balance or risk being chopped.

Get ready for some culinary revelry as four New Orleans chefs take on a Mardi Gras competition! The baskets are packed with perennial NOLA favorites, including po' boys in the appetizer round. The judges hope none of the competitors ruin the roux in the second basket, and a traditional cake and a boozy coffee challenge the final two chefs in dessert.