The chefs are puzzled by the presence of a Middle Eastern ingredient in the appetizer round -- is it a noodle or a pastry? The entree round won't be a snap as they must pair monkfish with cocktail onions and a sweet treat. In the dessert round, it's a trip to Catalina as the chefs must figure out how to incorporate this dressing and tofu skin into a winning dessert.
Some chefs draw a boudin blanc in the appetizer round, while calmer fish heads prevail in round two. Dessert makes the remaining two chefs holler for challah as they use this chewy bread as the basis for a za'atar filled dessert.
It's the war of the women as these four female chefs brave the baskets for a shot at $10,000. Chefs bring a "can" do attitude in the first round and salmon cakes abound. The entree round gets everyone's goat as they race to tenderize a tough piece of meat. It's a halva time for the remaining two chefs to transform a frozen breakfast treat into a winning dessert.
Four chefs duke it out over pigs' ears and poblano peppers. We find out which chefs will rocket ahead when beef hearts and turkey breast appear together in the entree basket. It's a vegetable filled dessert round with a tree tomato, eggplant dip and carrot juice all standing in the way of the final victory.
Fans across the nation weighed in with their ideas for these challenging baskets. In the appetizer round, prairie oysters and ketchup chips pop up as surprising choices from the land of plenty. Round two is a seaside surprise with gefilte fish and squid ink muddying the waters. The dessert round really takes flight as the chefs wrestle with how to make things with wings into a sensational sweet.
It's a culture clash for these chefs as Italian soda, Thai noodles and Indian spice garam masala collide in round one. Frozen French fries and tuna steaks force the chefs to sharpen their knives in the entree round. It's time to harvest the prize in the dessert round as apples get the royal treatment in this fall flavored basket.
Chefs get an unhelpful hand in the appetizer round when a pre-packaged staple rears its ugly head. There's not much love for turducken as the chefs battle it out in round two. Dessert throws yet another curveball with fiddleheads in the mix, will either chef be able to transform this woodsy green into a delectable treat?
Frog legs and cookies get things hopping in the appetizer round, as these four chefs face off. Cherry cheesecake raises the "steaks" in round two as one chef finds a new and inventive use for a toaster! Ultimately, one chef is no "matcha" for the other as paneer and elderflower liqueur take center stage in round three.
Our chefs are challenged out of the gates as a host of unusual ingredients take the stage. Ready-made eggrolls and stilton cheese collide in the appetizer round, giving way to the odd pairing of blood sausage and lemongrass in the entree. The last two chefs struggle with sweet and salty in a dessert round featuring spicy salted plums and vanilla frosting.
There's no escaping the challenge in round one as four chefs battle to transform chicken wieners and dried fruit into a winning combination. Brisket proves a tough meat to handle in the second basket as the chefs fight to make it to the final round. Dessert is a prickly pickle as the both chefs strive to create a delightful dish from cactus and crescent rolls.
It's time to open the takeout containers in this episode. Greek salad and beef pho make for strange bedfellows in the appetizer round. The second round challenges the chefs to see who can transform a drive-thru staple into haute cuisine. The dessert round pits the remaining chefs against each other in an Asian adventure with a cherry twist.
A pork delicacy and a jarred delight jockey for position in the appetizer basket. Round two finds the chefs struggling with two Australian favorites in the entree basket -- sweet pavlova and spring lamb. A standard roast beef dinner accompaniment makes an appearance in the dessert round, confusing flavors even further with mint and pineapple.
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