Chopped Canada

The chefs make mac and cheese loaf; the chefs struggle to marry some unusual ingredients; butterscotch pudding.

Four chefs find themselves in a pickle; one chef gets the cold shoulder; a boozy basket yields two spectacular desserts.

The competition tries not to choke on processed cheese and baked beans; razor clams and hickory sticks; a family favorite makes an appearance in the dessert round.

Seafood in the appetizer round; quail; ice cream vs. ice cream.

Childhood treats in every round.

The chefs battle for first place in the appetizer round; a creative use of rambutan sets one chef apart from the rest; radishes and feta cheese are featured in the dessert round.

Clams prove surprisingly difficult in the first round; kimchi in the entrée round; durian for dessert is a stinky challenge.

Donuts in the first round; octopus in the entrée round.

Strawberry and sausage are featured in the appetizer round; an offal entrée basket sets one chef apart from the rest; a marriage of marzipan and tarragon in the final round.

A common breakfast ingredient causes the chefs to fritter away time; miso paste challenges the palate; an eel of a surprise in the dessert round.

Quebec chefs compete against Ontario chefs; black licorice and candy coated chocolates cause struggles in the first two rounds; a basket of woodsy and spicy flavors turns things upside down in the dessert round.

A lunch lady, a dinner-theater chef, a prodigal daughter and a small-town cook with big-city dreams compete; the chefs must work with smelts and smoky eel.

The chefs jockey for a spot at the fryer; three chefs try to combine a traditional Japanese vegetable with a classic childhood snack.

An exotic fruit rears its head in the appetizer round; the chefs are handed a sweet, cheesy basket for the entree round; one chef leaves his beer on ice for the final showdown.

The chefs flame out over sirloin and spirits; the entrée round becomes a turkey shoot; one chef melts down.

Cod tongues cause conniptions; calves' liver and cupcakes are paired up; cheese-filled dessert.

Cheese puffs and chicken legs make an early appearance; the entrée round features the canned version of an elegant seafood; corn dogs and prosciutto in the dessert round.

A sickeningly sweet canned good in the appetizer round; colorful candies and burdock root complicate the entrée basket.

Candy rolls and beef loin are featured in the appetizer round; the chefs get a leg up in the dinner round.

Mussels and mushrooms appear in the appetizer round; the dinner round features a beverage from the space age; the dessert round has plantains and palm sugar.

The appetizer round combines canned ham and kohlrabi; bacon and bok choy in the entrée round; the final round contains pound cake, candy and marjoram.

A fluffy sweet and a stiff drink raise the bar in the first round; organs and fruit pair up in round two; the final round combines a sweet treat and a smoked meat.

Escargot and onion rings in the appetizer round; one chef's rabbit is underdone and another's is cooked to a crisp.

Ostrich and lollipops make an appearance in the appetizer round; the entrée round combines a jiggly dessert with a gamy meat.

Epidermis in the appetizer round; dried mashed potatoes and fennel in the dessert round.

Chicken livers and seaweed; the dinner round features a clam of a different color; a familiar comfort food poses a new challenge.