Supermarket Stakeout

The competing chefs search for the right ingredients to make fries; the chefs put their best fruit forward as Alex Guarnaschelli asks them to make a fruit-centric dish.

The four competing chefs must haul in big carts for a big breakfast buffet; they ditch the surf and double up on turf when Alex Guarnaschelli challenges them to create turf and turf dishes.

Cooking in her backyard, Alex Guarnaschelli channels vacation vibes and turns a challenging cart into a fresh Mediterranean bite.

Four chefs wing it and no one knows what they'll make; Alex Guarnaschelli challenges the chefs to claim a pizza in the parking lot; the two finalists try to impress the judges with their diner desserts.

The pressure is on as Alex Guarnaschelli challenges the four chefs to prepare perfect paninis in the parking lot; no one has time to go low and slow to concoct savory stews; the final two chefs look for the right ingredients for crusted dishes.

Alex Guarnaschelli welcomes four chefs to the parking lot and challenges them to get spicy with south-of-the-border flavors; then they savor the good old days with some classic blue-plate specials, and the final challenge is all about sweet treats.

Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one chef's creation misses the boat; the chefs take a culinary trip to the Midwest with comfort dishes; the final two channel the great outdoors with glamping-style dishes.

Alex Guarnaschelli challenges the chefs to make boardwalk bites; they cook up light and bright California coastal dishes, and the final two chefs make bonfire desserts.

Four chefs pound the parking lot pavement to fry sandwiches; Alex Guarnaschelli demands dishes with contradictions.

The chefs try to snag big carts for big bowls of chili; Alex Guarnaschelli asks the chefs to make breakfast for dinner, and the final two chefs strive for perfection in a single bite that satisfies the judges.

The chefs make a coffee shop breakfast and a globetrotting dish.

Alex Guarnaschelli kicks off the steakout in the parking lot as the competing chefs hunt for steaks.

The four competing chefs first must grill a dish to parking-lot perfection; Alex Guarnaschelli challenges them to make a feel-better meal, and the final challenge is all about cooking with herbs.

The chefs start off by making something both portable and delicious; the chefs attempt to make old-fashioned dishes, and the final two chefs get creative to impress the judges with their dishes made from candy.

Alex Guarnaschelli hosts as four chefs square off in a competitive pop-up kitchen outside a grocery store; assigned a theme for each round, the chefs must size up shoppers as they exit the store and negotiate their grocery bags.

Alex Guarnaschelli challenges the chefs to create something with rice; then, they crank out dishes with drinks, and the finalists have to impress the judges with a dish that's farmers market fresh.

There's a groundbreaking and rule-breaking surprise in the parking lot when the four chefs make street food; then, Alex Guarnaschelli challenges them to load up their dishes with tons of toppings, and the two final chefs make French desserts.

At dawn the four competing chefs start the day strong with a hearty breakfast; then, it's 5 o'clock somewhere, so they put the happy in their best happy hour dishes and make a sweet and spicy showstopper for the judges.

Alex Guarnaschelli challenges the four chefs to channel their competitiveness into cooking up a winning tailgate; the three who survive create dishes to celebrate, and the two final chefs have to impress the judges with a delicious dippable dish.

The chefs stake out carts to create the perfect hangover helper, and only the well-seasoned survive when they dish up dishes from the bayou; one chef is toast when they can't bring the heat, and Alex joins judge Eric Adjepong to choose the winner.