A seafood laden basket forces chefs to shuck against time in the appetizer round. Things take flight when the quail hits the floor. It's ice cream vs. ice cream in the dessert round as one chef's shot at $10K melts away.

Chemistry finds its way into the kitchen. A creative use of rambutan sets one chef apart from the rest in the entree round. Experience and ingenuity comes into play with radishes and feta cheese for dessert.