Chopped

The chefs start the competition off with some smorgastarta appetizers, including savory Swedish layer cake; a sweet powder and prickly produce cause problems for the competitors; the chefs struggle to make eggplant into a dessert.

The competitors face handy sandwiches and sweet popcorn; a strange take on a mimosa; the two finalists seek the best way to execute their creative ideas for dessert.

Twelve returning champions try their hands at making Scandinavian fish and a sugary cereal as they attempt to get to the $40,000 grand finale in the first part of the tournament with Bobby Flay.

Four more returning contestants battle for the chance to compete against Bobby Flay; the contestants must use seafood that needs tenderizing and a canned product for the appetizer; a king of the sea and an icebox cake await them for the entrée.

The returning winners struggle to keep track of all four ingredients for the first round, which include cold soup and a stuffed lobster; a giant piece of meat and some tasty little dried fruits make up the entrée's ingredients.

The $40,000 title fight finale; the three undefeated champs must make appetizers with camel meat and a strange sauce; an especially difficult entrée round.

The chefs must make the perfect midnight meal; an innovative appetizer of fried foods and a trendy cocktail; prized mushrooms and a popular street food for the second round; breakfast flavors make up the final round basket.

In the first basket, the chefs unveil a Cajun specialty; a porky protein adds some flavor to the chefs' fish entrées; in the final basket, the chefs find a chewy drink.

In the first-round basket, the chefs find pork buns and Mexican street corn; the competitors must use a pickled product with a fair favorite for the entrée; delectable cakes and an odd sauce make up the ingredients for the final round.

The butchers take whiskey shots as they handle cuts of pork for the appetizer; a big bird and an oddly-named radish make up the entrée basket; the finalists find an ice cream that only a butcher could love in the dessert basket.

In the appetizer round, the chefs try to make meaty appetizers; the chefs get to choose which part of an animal to use for their second dishes; the final chefs make piggy desserts.

A familiar can and a space-age beverage in the first basket; something frozen in time and something nostalgically spherical for round two; a drink named for a movie legend must be used for dessert.

Four chefs complete viewer-chosen tasks; the fans pick a creepy protein and a bloody soup; something hearty and something hot in the second basket; dessert dishes made with offal and atole.

Canned ham and mussels challenge the chefs in the appetizer round; things get tougher with a bright blue ingredient in the entrée round; the final two chefs try to impress the judges with fruit-and-fries creations.

The chefs show off their takes on the taco; tripe and mustard rabe in the appetizer basket; Asian sauce and a beautiful protein in the entrée basket; the finalists create inventive desserts with Mexican chocolate.

The chefs find a strange pizza in the appetizer basket; two proteins in the second round present a challenge for the competitors; chilies in the dessert basket.

The chefs get to use farm-fresh ingredients; poultry and pickled chilies in round one; in the entrée round, the chefs make lamb dishes with fresh greens; the chefs make some odd choices for the dessert round.

The chefs must work with caviar and expensive seafood in the first round; the second million-dollar basket contains a luxurious sweet and a delicious rarity; a $100 breakfast item in the final basket.

A giant circle of dough with a long history and veggies that look like tiny watermelons in the first basket; chewy candy and sweet cheese for the entrée; green leaves and blueberries for dessert.

The chefs' baskets are full of hunter-forager ingredients; an aquatic wonder and a delicate flower in round one; an imposing root and a wild beast for the entrée round; berries and butter for dessert.