Chef Marino works with frequent Chopped judge Alex Guarnaschelli at The Darby.
hamachi, beets, tortilla chips, Malta
Kevin Rathbun
Patti Peck

WAS

Korean-style short ribs, canned spaghetti, purple artichokes, baby pineapples
brownie edges, near-empty bottle of ranch dressing, onion ends, rotisserie chicken picked down to the bone
Michele Ragussis, Chef and Restaurateur, Stuft Catering / Beast, Brooklyn, NY
brisket, imitation sunny-side up eggs, mashed potatoes, leeks
Amy Mills
ginger ice cream in cones, English peas, halibut fillets, faloodeh

Lauro Müller, Brazil

Guillaume Thivet, Executive Chef, Bouley Bakery and Market, New York, NY
All-Stars: Judge Remix

Opinion polling for the next United Kingdom general election

soft shell crab, passion fruit, canned beets, sweet potato patties
ground turkey, broccoli, raw pepitas, frozen yogurt

*8 oil-fired boilers
*2 × 4-cylinder quadruple-expansion steam engines
*plus turbo generators & electric motors
*twin screws

turkey breast, Kirby cucumbers, graham crackers
Giancarlo Autenzio, Executive Chef, The Astor Room, Queens, NY
horseradish, catfish, treviso, Japanese eggplant

michael-jordan

Octopus, Duck, Animal Crackers
Nicholas Porcelli, Executive Chef, Shhh, New York, NY
Jarren Pross, age: 14
Guest judge Christian Petroni was a former Chopped champion and Chopped tournament competator .
Travis Loftland
double cut pork chops, margarita, avocados, merguez sausage
Keith Jodway, Consulting Chef, New York, NY
lobster tail pastries, cinnamon chips, star anise, hazelnut liqueur

Ibrahim Amadou

Andrea Glick, Private Chef and Instructor, Long Island, NY
Sweet Second Chance!
rack of venison, dulse, gooseberry preserves, fruit ring cereal
tuna noodle casserole, barbecue potato chips, collard greens
ham steaks, mangos, corn bread, ricotta cheese
Andrew Zimmern is the host of several programs on the Travel Channel featuring "bizarre" foods. All baskets featured a series of highly unusual ingredients. Chef Peterson works at Beauty & Essex, which is run by Chopped judge Chris Santos
red carrots, goat's butter, paneer, potato crisps
tomato soup, pulled pork sandwich, dirty rice, peanuts
capon, ramps, canned pizza sauce, burrata
endive, frozen peas, quail, red seedless grapes
polenta, lambic beer, pineapple, hot dogs

Be My Druidess

Sammy Davis Jr., Executive Chef, CR Lounge, Baltimore, MD
John Herndon, Executive Chef, Umami Burger Restaurant Group, Los Angeles, CA
Crosby Tailor
This episode featured four F.D.N.Y firefighters.
Walk on the Whelk Side
Vito Facciabene, Chef, Bronx, NY
This episode featured four chefs from New Orleans. The basket ingredients were also inspired by the New Orleans theme.
Rocco DiSpirito, Charity: Feeding America
Kerenza Napoles, Sous chef, Dickie Brennan's Bourbon House, New Orleans, LA
mango chutney, white apricots, blue cornmeal, bacon bits

Soproni Vasutas Sportegylet

John Li
cacao beans, masa, pisco, gorgonzola dolce
Reggie Anderson, Executive Pastry Chef, Landmarc Restaurants, New York, NY
Holly Sheppard, Chef de cuisine, Silkstone Catering Events, New York, NY
huckleberries, black beans, green plantains, octopus
sea beans, ginger ale, pork tenderloin
Fabian Ludwig, Executive Chef, Gramercy Park Hotel, New York, NY
Claudia Fleming

Klattia partita

Jason Netro
Betsy Rodriguez, Sous chef, The Goodwin, New York, NY
quail, Pedro Ximénez sherry, crosnes, cabbage
branzino, piquillo peppers, jicama, chocolate sandwich cookies
eggnog, panettone, pomegranate molasses, Hanukkah gelt
Boquerones, pan de leche, gazpacho, head-on shrimp
Mac & Cheese, Cola, Bacon
In the appetizer round, Chef LePape failed to get any food onto his plates. The judges allowed him to bring the pan from the oven to the tasting table to allow the judges to taste the fish he had prepared after the other competitors were asked for their permission to do so. Despite this, Chef LePape was eliminated.
Charles Oakley, Charity: Save Our Strength
leftover pizza, leftover beer, graffiti eggplant, dried plums
Cameron Berger
Unsung Heroes
This was the first of a five-part series of episodes, where sixteen past champions competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000.
John Atkinson, Chef and Restaurateur, North End Café, Manhattan Beach, CA
Sevan Abdessian, Chef and Restaurateur, Recess Eatery, Glendale, CA

Amadou, Ibrahim

Jackie Khanich
Teen Tournament: Episode Two

Eric Jacobson

sturgeon filets, cucumber, yuzu juice, black mission figs
smoked turkey legs, stuffin' muffins with mashed potatoes, Brussels sprouts, turkey neck and gizzards

right

A. dichotoma subsp. pillansii ( Zonn.)

red mullet, shishito peppers, watercress, hot cocoa mix
Each of the chefs in this episode is a chef in a school cafeteria. Judge Sam Kass is an assistant chef in the White House as well a senior policy advisor on healthy food initiatives. This episode was part of a Food Network initiative with Share Our Strength to promote children's nutrition and to combat hunger in children.
Andres Barrera, Executive Chef, City Winery, New York, NY
Susie Blue McWilliam, Redwood, Portland, OR
Angela Karegeannes, Caterer, A Fork Full of Earth Organic Catering, Fairfax, CA
grilled cheese , milk , peas and carrots , tomato soup
chateaubriand, rainbow carrots, escarole, chocolate wine
Rainbow carrots, black trumpet mushrooms, walnuts, frog legs
Erin Wilson
monkey bread, feijoa, cream cheese, orange blossom water
Vandy Vanderwarker, Sous Chef, The Ordinary, Charleston, SC
tomatillos, horned melon, wonton skins, Rocky Mountain oysters
flame grapes, peanut and caramel candy bars, Greek yogurt, mango nectar
Marisa Biaggi

Ádám Füredi

turducken, sugar pumpkin, Concord grape wine, Indian corn
cardoons, chanterelle mushrooms, pickled green beans, turkey burgers
Joel Javier, Sous chef, Telepan, New York, NY
blueberry goat cheese, pecans, churros, champagne
This is the first episode to feature four chefs who are natives of different countries.
Megan Johnson, Executive Chef, Elsewhere / Casellula Cheese & Wine Café, New York, NY
Anthony "Anton" Testino, Head Chef, Tony's Touch of Italy, Wayne, NJ
pork belly, artichokes, cherrystone clams, baby apples in syrup
yellow miso, pork shoulder, mountain yam, astronaut ice cream
Fiore Tedesco, Sous chef, Franklin Barbecue, Austin, TX
fresh wasabi root, crab apples, collard greens, lamb hearts
Tommy Davidson, Charity: Down Syndrome Foundation of Florida
Avocado, Tahini, Bran Flakes
Each basket included a chocolate ingredient. The ladies were from Vegas,and the men were from Atlanta
potato crisps, eel, candy bats, coagulated pig blood
leg of goat, hummus, rhubarb, frisée

Argentine footballer

Germano Minen, Chef & Owner, Hostaria del Piccolo, Santa Monica & Venice, CA
Harold Moore, Chef and Restaurateur, Commerce, New York, NY
araucana eggs, bread flour, turbinado sugar, goat's milk

Ratner, Gerald

Franky Karagiorgos, Chef and Co-owner of Uncle Gussy's Greek Food Truck, New York, NY
Chinese celery, fresh chickpeas, preserved lemons, country style pâté
Wheatgrass Roots
Danny Ganzman, age: 15
crab legs, mango pudding, husk cherries, fresh pasta sheets
sweet whitefish, pastis, cinnamon candies, oysters
The theme of this episode was tailgating; the baskets were replaced by coolers.
Isaiah Frizzell, Supper Club Chef, Feast Underground Supper Club, Los Angeles, CA
cheddar biscuits, apple slices, carrot cake, mango chutney

John Lithgow

Tommy Lee, Executive Chef, Battery Gardens, New York, NY
cherry drink soaked pickles, lamb loin chops, kale chips, riccota salata
Zack Northcut
soft pretzels, flank steak, bleu cheese, tawny port wine
beef tenderloin, taro root, Japanese eggplant, cherry pie filling
Kimberly Parris, Personal Chef and Caterer, K. Parris Catering & Personal Chef Service, New York, NY
Rhonda Deloach, Head Chef / Food Service Director, Common Ground High School, New Haven, CT
bison, dried mango, leeks, Belgian-style ale
sake, green seedless grapes, chicken wings
Amateurs Redemption
Vucic "Vulé" Dabetic, Executive Chef, Arcane, New York, NY
Zachary Kell, Sous Chef, Hu Kitchen, New York, NY
Barry Frish, Chef de cuisine, Restaurant Marc Forgione, New York, NY
Danica Patrick
pineapple, sunflower seeds, red curry paste, Neapolitan ice cream

Ballyhaunis

Vic "Vegas" Moea
Sean Mell, Omakase Chef, Nobu, New York, NY
Oh My Goshy, Umeboshi
Lucy Collins, Sous Chef, Costada Italian Steakhouse, New York, NY
Mother's Day

Myra Adele Logan

Gillian Clark, Chef and Restaurateur, The General Store, Silver Spring, MD
cinnamon whisky, phyllo dough, Brazil nuts, rose hip jam
lobster bisque, baby leeks, daikon, squid
Chris Nirschel
Robbie Myers, Senior Food Service Manager / U.S. Army , Adams Center, NY

—Magic Johnson

Tino Feliciano
David Viana, Chef de Cuisine, Daryl, New Brunswick, NJ
Jennifer Story
frog legs, mafaldine, bok choy, lobster mushrooms
Mor Amitzur, Executive Chef, The View at the Marriott Marquis, New York, NY
Hooni Kim
peas, peaches, eel
Musicians compete for charity.

Yoda in The Empire Strikes Back

Flannery Klette-Kolton, Caterer, Big Little Get Together, New York, NY
fish balls, moscato, haricots verts, banana blossoms
cane flavored syrup, vanilla wafers, figs, lemon verbena
Season's Choppings
Diane Vista-Wayne, Line Cook, New York, NY
Massimo Felici, Executive Chef, Ristorante DeGrezia, New York, NY
Vaughn Crenshaw, Executive Sous chef, Khloe Bistrot, Fort Lee, NJ
Aaron Tekulve, Sous Chef, Lark, Seattle, WA
razor clams, andouille sausage, lime pickles, cajun chips
rice and cheese burrito, chocolate milk, apple pie, whipped cream
striped sea bass, strawberries, baby fennel, marshmallows
escargot, cilantro chutney, biscuit dough, merguez
Roxy Belfiore
A Guts Reaction
Ingredients that are typically scrapped were used in the baskets.
Geoffrey Zakarian
Greg Grossman, Student, Professional Children's School, New York, NY
A Nori Story
Teah Evans, Chef, FireFly American Bistro, Manasquan, NJ
Tek Moore, Executive Chef, Le Barricou, Brooklyn, NY
cookie spread, crème anglaise, grapefruit, microwaved mug cupcake

Paul Gascoigne

Fry, Fry, Again

Mid Pleistocene-Early Holocene,

frog legs, yuzu marmalade, gin, firm tofu
Jet Tila
Todd Miller, Executive Chef, STK, New York, NY
Mindy Simmons, Owner, Decadent Creations Bakery, Beaverton, OR
Phil Johnson
beef tongue, Chinese broccoli, candied citron, microwavable chocolate cake
Part 3 of 5. In the appetizer round, Chef Torres used that he brought with him, which were not available in the pantry. The judges felt that this was contrary to the rules and cited it as the reason for his elimination.
calf liver, lemon potatoes, pickled Chinese mustard greens, ranch dressing

TBA

$50,000 Tournament: Grand Finale
Dim sum, honeydew melon, middle eastern noodles, ketchup
catfish, daikon radish, cherry soda, boiled peanuts
Vinson Petrillo, Executive Sous chef, Caviar Russe, New York, NY

African fish eagle

Offal Surprise
vindaloo sauce, hearts of palm, monkfish, ghost pepper beef jerky
Victor Cabezas, Chef and Owner, Misaví, Totowa, NJ
Culinary Elves
cranberries, green tea powder, edamame, local honey
yucca, calimyrna figs, hoisin sauce, red jalapeños
bluefish, papaya, ginger snaps, beef jerky
The Icing on the Steak
tilefish, fig cookies, caperberries, squid ink
Lee Anne Wong, Charity: Conservation International, Hawaii
littleneck clams, Yukon Gold potatoes, rhubarb
watermelon pizza, coconut milk yogurt, cinnamon candies, stroopwafels
doughnuts, green apricots, cocoa hazelnut spread, ice cream bars
Roro Morales, Caterer, Haute Couture, Portland, OR
Beer Here!
Emily Hahn, Executive Chef, Warehouse, Charleston, SC
duck confit, orange cream ice pops, ramps, risotto
squid, popcorn on the cob, dinosaur kale, candy blood
Spanish tortilla, serrano ham, chayote, squid
beets, 100-calorie almond pack, couliflower pizza crust, Chilean sea bass fillets
Rachel Willen, Chef and Culinary Instructor, Foodfix, Clinton, NJ
Clark Barlowe, Sous chef, Clyde's Tower Oaks Lodge, Rockville, MD
Sarah Arkwright, Food Truck Owner, The Egg Carton, Portland, OR
All the chefs were hosts of shows on Cooking Channel, and were competing for a charity. This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. The gingersnap cocktail in the second round was mixed from vodka, ginger-scented apéritif, allspice, and clove.
Roxanne Spruance, Executive Chef, Allison Eighteen, New York, NY

none

cereal with milk, green strawberries, squash blossoms, Wagyu skirt steak

Éder Citadin Martins

Heather Borden, Chef, New York, NY
Marcus Lepke, Personal Chef, European Epicurean, Voorhees, NJ
Chuck Hughes
ice cream sundae, old bananas, stale tortilla chips, cola
Eitan Bernath , from: Teaneck, NJ
Part three of a five-part series of a grilling-themed competition. The fruit skewers included purple grapes, pineapple, strawberries, and cantaloupe.
Jamie Adams, Executive Chef, Veni Vidi Vici, Atlanta, GA
swordfish, figs, oyster sauce, cotton candy cookies
Maristella Innocenti, Owner and Chef, Matilda, New York, NY
Chopped Champions Event, Round Four: Bring It!
yellow rice, persimmons, sugar cane drink, pine nuts
pork butt, baked beans, clams, strawberry fruit leather

Category:Michael Jordan

mission figs, robiola cheese, shelled pistachios, taco shells
quail eggs, kale, champagne, caviar
duckbills, young jackfruit in brine, hand-pulled noodles, fruit-flavored beef jerky
$50,000 Tournament: Round Four
goat chops, asafoetida, petite french lentils, quince paste
octopus, dandelion greens, aged gouda, sour trahana

Greg Berg

The basket ingredients all cost less than $10; contestants were limited to using two parts of the pantry.
Ivan Dorvil, Private Chef, Miami, FL
Tendon Intentions
Trout Bout
Melissa d'Arabian
Meatball Madness
This episode featured four contestants that were previous winners of The Next Food Network Star that were competing for $10,000 for the charity of their choice. The judges were the mentors for Season 8 of The Next Food Network Star
Roshni Mansukhani, Executive Sous chef and Private Chef, Boston, MA
leftover turkey, leftover mashed potatoes, leftover cranberry sauce, leftover green beans
Step Right Up!
boudin blanc, chanterelle mushrooms, baby artichokes, orange marmalade
rattlesnake meat, lemonade iced tea, Japanese eggplant, hushpuppies
gameday chili, roasted jalapeño poppers, chicken wings, pretzel rolls
mussels, blue cheese stuffed olives, saffron, añejo tequila
kosher pickles, catfish filets, green plantains, young coconut
fish carcasses, taleso ham, purple potatoes, Calabrian chili peppers
Matthew Wheelock
Erica Wides, Chef Instructor, Institute of Culinary Education, New York, NY
Marc Anthony Bynum, Executive Chef, Venúe 56, Hauppauge, NY
chocolate chile liqueur, milk chocolate, graham crackers, toasted coconut flakes
Mark Twersky, Cullinary Instructor, The French Culinary Institute, New York, NY

Campins, Joan

Mark Murray, Private Chef, Stanford, CT
Antonia Lofaso, Charity: Beit T'Shuvah
Nicole Mummolo, Sous chef, La Puerta Azul, Millbrook, NY
bourbon whiskey, anchovies, dates, frog legs
The Big Scoop

Artist impression of the John F. Kennedy.

banana bread, veggie terrine, galangal, mango juice
Ultimate Champions:Celebrities
Kelly Kleisner, Executive Pastry Chef, Indigo Road, Charleston, SC
zucchini blossoms, dry roasted peanuts, anise liqueur, mamey
Trick or Treat, Chicken Feet!
This was a grilling-themed episode. The stovetops were outfitted with grill sheets and two other burners and the ovens were off-limits throughout the competition. The chefs were also given pre-soaked cedar planks that they could use if they wished.
Jessica Helms
pickle juice, herb stems, overripe tomatoes, fish carcass
Jason Khaytin, Hometown: Holland, PA
Milton Enriquez, Executive Chef, Compass, New York, NY
Sitcom Moms
Alan Harding, Chef and Restaurateur, The Food Truck @ Hot Bird, Brooklyn, NY
Maneet Chauhun
The basket items were determined via a viewer poll.
Jonny Giordani, Executive Chef, BOOM, New York, NY
butternut squash soup, fennel, orange cranberry muffins, tofu turkey
black licorice, Arctic char, mangos, caperberries
Joyce Brandes, Chef de cuisine, DuMont Burger, Brooklyn, NY

United Kingdom general election, 2020

thin crust pizza dough, king crab legs, malta, vegan pepperoni
Arvin Dhansew, Catering Chef, Relish Caterers, New York, NY
Adam Idris, Private Chef, New York, NY

Eois glauculata

Victory on the Brain

Indigenous

Melissa Levy, Executive Chef, IBM, Newburgh, NY
Chopping in a Winter Wonderland
Richard Fields
Laura Henry-Zoubir, Culinary Director, Dramshop Hospitality, Boston, MA
bubble tea, papaya, coconut butter, chocolate-covered bananas
Peter Scolari, Charity: Copd Foundation
rump roast, violet mustard, asparagus, sugar coated fennel seeds
tilefish, baby planet carrots, chanterelle mushrooms, corned beef hash

Country

Malik Fall, Chef and Restaurateur, Boucarou Lounge, New York, NY
flank steak, sour cherries, espresso powder, crosnes
Christopher Arellanes, Chef de Partie, Brooklyn Fair, New York, NY
Laurie Potts, Executive Chef, Wild Horse Saloon, Nashville, TN
The ingredients used in this episode were leftovers.
rump roast, rainbow chard, vegetable yeast spread
sugar cookie dough, bittersweet chocolate, figs, yellow miso paste
Noah Blöm, Chef & Owner, Arc Food & Libations, Costa Mesa, CA
Naved Ferdinans
drumsticks, corn tortillas, champagne, jam

Ker Gawler ex Baker

marron glacés, prosecco, challah bread, seafood salad
Deirdre Henderson, Executive Chef, BarOnA, New York, NY

Balázs Batizi Pócsi

Gerald Ratner

All of the basket contents had an Australian theme.
fruitcake, shad roe, vodka, Tokyo scallions

With Angela: Suzy and Lisa

Mammuthus columbi

All-Stars Tournament: Round One – Competitors from The Next Food Network Star
Return and Redeem

Éder

Joe Paton

Parind Vora, Chef and Restaurateur, Restaurant Jezebel, Austin, TX
Philip Meoli, Chef de cuisine, Brooklyn Pub, Brooklyn, NY
Winging It
apricots, macadamia nuts, oysters
Justin Gaines, Executive Sous chef, Zanaro's Italian Restaurant, White Plains, NY
John Deatcher, Caterer, Foodini's Catering, Neptune, NJ

* 2 × BL 6 inch Mk XII naval guns
* 2 × QF 3 inch 20 cwt anti-aircraft guns
* 1 × Bofors 40 mm anti-aircraft gun
*10 × Oerlikon 20 mm cannon anti-aircraft guns
* 4 × .303 calibre Hotchkiss machine guns
* 1 × rocket launcher
* 1 × barrage balloon

Jason Robertson, Caterer, Headwaters Café, New Orleans, LA
This was the first of a five-part series of episodes, where sixteen past champions competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000. The fish heads used in the entrée round were from striped bass.
mostarda, swai fillets, chicken livers, turnips
Anthony Locastro, Executive Chef, Downtown Association, New York, NY
Chris Rendell, Chef de cuisine, Double Crown, New York, NY
red cherry peppers, mortadella, soft shell crabs
Terry Accaira, Head Cook and Nutritionist, Avery/Parsons Elementary School, Buena Vista, CO
gourmet frozen yogurt sundae, white balsamic vinegar, puffed rice cereal bars, dulce de leche
Raymond Jackson, Private Caterer and Culinary Instructor, Westchester County, NY
Shehu Fitzgerald, Chef, Ritz Carlton, New York, NY
Soraya Sobreidad
cucumber, buttermilk, pork loin, canned jackfruit
Greg Louganis, Charity: Kids international
Carla Contreras, Private Chef and Owner, Red Clog Kitchen, New York, NY
chicha morada, Cotija cheese, mangoes, shoestring potato sticks
smoked oysters, starfruit, jicama, whole calamari
Kurt Ramborger, Caterer, Austin, TX
Adrienne Grenier, Sous chef, 1501 Chop House , Charlotte, NC
Duff Goldman
stout beer, empanada wrappers, peaches, marshmallow spread
Money Saver
zucchini, chocolate cake mix, crème fraîche, movie theatre popcorn
babka, rhubarb, baby bananas, Beaumes de Venise
Timothy Witcher
grilled cheese roll-ups, duck bacon, trombone zucchini, jawbreakers
Michael DiIonno, Chef and Restaurateur, Avenue Bistro Pub, Verona, NJ
leftover turkey meatloaf, leftover kimchi, leftover naan, leftover baked ziti

Barnabás Rácz

Jeffrey Baruch, Executive Chef, London Lennie's Seafood Restaurant, New York, NY
Linda Laestadius, Pastry Chef, The Bear Cafe, Woodstock, NY
durian, lime gelatin, imitation crab meat, crunchy cheese curls
Grill Masters: Episode Three

Women All Stars

This was a Halloween-themed episode.
Franco Fugel, age: 14
blueberries, bread & butter pickles, saffron, fruit ring cereal
Sonya Coté, Executive Chef and Owner, Hillside Farmacy, Austin TX
Kyle McClelland

yes

freeze dried roast beef, torshi, rainbow chard, mint yogurt soda
Sheridan Su, Chef and Restaurateur, Great Bao Café, Las Vegas, NV
Lara Paul, Executive Chef, Rivals Steakhouse, Austin, TX

Patrik Pados

chicken intestines, red miso, Savoy cabbage, clementine oranges
I'm Your Huckleberry
Celebrity Holiday Bash
Chris Starkus
S14
This was a grilling-themed episode. The stove tops were outfitted with grill sheets and two other burners, and the ovens were off-limits throughout the competition. Chef Jenkins is a chef at Butter, which is co-owned by Alex Guarnaschelli .

IUCN2.3

Mina Newman, Executive Chef, Christos Steakhouse, Astoria, NY
peanut butter, pork tenderloin, okra, canned shrimp
goose, Irish cream liqueur, maraschino cherries, blue cheese

Pamplona, Spain

Rock Stars
pork tenderloin, sweet potatoes, rainbow chard, hoisin sauce
No Kidding!
Jon Bignelli, Sous chef, wd~50, New York, NY
Todd Barrie
Peter Wenger, age: 13
Michael Symon
Ellie Kuhnle

The cathedral in 2013

All-Stars Tournament: Round Two – Food Network Personalities

Spanish footballer

Alina Eisenhauer, Pastry Chef, Sweet, Woodstock, CT
carrot juice, almond flour, candied ginger, honeycomb
Emily Chapman, Line Cook, Louro, New York, NY
Lee Anne Wong

inline

David Amorelli, Executive Chef, Coffee Shop, New York, NY
Chef Kave works at Fatty Crab and Fatty 'Cue, restaurants of Chopped judge Zakary Pelaccio .
Ash Fulk
Dale Talde, Charity: CARE USA
Shehu Fitzgerald, Garde manger Chef, Marriott New York Marquis, New York, NY
Cake Walk?

on loan from Mezőkövesd

cherry tomatoes, silken tofu, ginger snaps, cocoa nibs
Daniel Doyle, Executive Chef, Poogan's Porch, Charleston, SC
Hannah Buzkin, Hometown: Westport, NJ
Each chef was a retired member of the U.S. military. Each round featured an item that might be found in a military pantry.
Mara Cristiani and Gena Cristiani
Jumbo Shrimp, Pepperoncini, Cereal
Rob Hafer
Michael Israel, Food Truck Chef/Owner, MOE Deli, Los Angeles, CA
acorn squash, chocolate cupcakes, bananas, ras el hanout
G'day, Chefs!

Eois gemellaria

chicory, Ethiopian coffee beans, petite bananas, lamb fries
spare ribs, rhubarb, fava beans, black-eyed pea cakes
avocado, rangpur limes, hazelnut flour, Persian rice
snow cones, funnel cakes, popcorn, sour cream

*UK official number: 145435
*code letters: KPNG
*
*call sign: GFBC
*

Carrie Weiss, Instructor and Writer, New York, NY

Yoda

Auria Abraham, Chef & Owner, Auria's Malaysian Kitchen, Brooklyn, NY

on loan from Haladás

Most Rev. James S. Wall

Alex Steinwald
sirloin flap, rainbow carrots, formaggio di fossa, chocolate covered donuts
hamachi, quail eggs, dried cherries
Robyn Almodovar
Christina Olivarez, Executive Chef, Diego, Las Vegas, NV
This was the first episode to feature an ingredient, violet mustard, that the judges were not familiar with.
razor clams, breakfast radishes, green grape tomatoes, shrimp paste

Pato playing for Milan in 2010

wagyu rib-eye steaks, baby corn, watermelon, coleslaw dressing
Leftover Rescue Mission
rice wrappers, morel mushrooms, chia seeds, dandelion greens
Chopped All-Stars: Finale!
chocolate stout, white chocolate, pork chops, malted milk powder
John Profetto

Ray WarrenPhil GouldPeter SterlingWally Lewis

→ Libertad

papadum, baby romanesco, smoked lake chub, powdered strawberry milk
bay scallops, braeburn apples, sorrel, duck hearts
Melissa Torre, Cookie Confidential, Owner & Baker, Philadelphia, PA
Monica Byrne, Chef and Restaurateur, Home/Made, Brooklyn, NY

Non-profit organisations based in the United Kingdom

Paul Rut, Chef / Engine 262, F.D.N.Y., New York, NY
Each basket contained ingredients commonly used to prepare brunch dishes.
Mark McMann, Sous chef, Kefi, New York, NY
Jack Crabb
Dylan Marcus
deep-fried canned ham, deep-fried ravioli, asparagus, hot beef sundae
Berkshire pork chops, heirloom tomatoes, canned oysters, vegetable sushi
lobster, dinosaur kale, vegetable cream cheese, quinoa
Teen Redeem

Ventenat

broccoli rabe, deckle of beef, hibiscus flowers in syrup, black-eyed peas
Simona Alomary
turkey tenderloin, double yolked eggs, pattypan squash, finger limes
Tim Cipriano, Director of Food Services, Guilford Public Schools, Guilford, CT

Sofiya Perovskaya

Jeremiah Bullfrog, Chef and Owner, gastroPod Mobile Gourmet, Miami, FL
Erica Beneke, Executive Chef, Max's Wine Dive, Austin, TX
Noah Museles, Sidwell Friends School, Washington, D.C.
beef shoulder, fish sauce, canned pumpkin
Madison Cowan, Charity: Alzheimer's Association, New York City Chapter
Regina Chen, Sous chef, Maison Akira, Pasadena, CA
Debbie Lee
Jason Quinn, Chef and Owner, Playground, Santa Ana, CA
Rebecca Weitzman, Chef de cuisine, Inoteca, New York, NY
Joan Low and Linda Low
canned tuna fish, wonton wrappers, spinach, dill pickles
sea scallops, guaje beans, aged cheddar, pickle juice
Part 4 of 5.
wild langoustines, Asian long beans, yuzu juice, Japanese sweet potato
Part 2 of a 5-part competition for $50,000 for a charity of the winner's choice. Lou Diamond Phillips and Coolio were the winner and the runner-up respectively of Season 1 of Rachael vs. Guy. Carnie Wilson was the Season 2 runner-up and Penn Jillette was the Season 3 runner-up. In the appetizer round, Coolio was caught sneaking some lemon into his dish after time was called, and the judges cited this as a reason for his elimination.
Taylor Erickson, Private Chef, Los Angeles, CA

MLB

salami, date palms in brine, chicken breast, canned pumpkin
Tim Love
saba, garlic chutes, Canadian bacon, trout

Joan Campins

CC66CC
Ariane Resnick, Private Chef, West Hollywood, CA
Lester Walker, Sous chef, Copia, New York, NY
Tanya Mitchell
Jennifer Meadows, Chef and Restaurateur, Fishbar, Montauk, NY
Sunny Anderson

Second wife: Moira

Abe Lopez, Chef de cuisine, Pacifico, Center Valley, PA
Olivia Neumark, age: 13

Up to 2,000lb of bombs, torpedoes, depth charges and rockets

rotisserie chicken, fiery jaw breakers, fingerling potatoes, tequila
This was the first of a five-part series of episodes, where sixteen "pro" grillers competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000. The "Grill Masters" episodes were taped outdoors at Old Tucson Studios near Tucson, AZ.
Ada Santa and Jaime Santa
Antonio Mure, Chef and Restaurateur, Ado Ristorante, Venice Beach, CA

All Stars match

skate wing, fiddlehead ferns, 100-year-old eggs, yellow marshmallow chicks

Philadelphia, Pennsylvania

Teen Tournament: Part One
dragon fruit, guanciale, sunflower sprouts, scallops

Armstrong Siddeley Double Mamba ASMD 1

Steve Lohse
Candy Sue Weaver
cucumber salad, cantaloupe, sesame seed candy, marshmallow spread
Adam and Jackie Sappington, Chef & Pastry Chef, The Country Cat, Portland, OR
cobia, salmon jerky, Chinese spinach, animal crackers
whole suckling pig, red and white kabob sauces, corn tortillas, fiddlehead ferns
carrots, goat cheese, quick grits, pomelo
Firefighter Chefs
Aatul Jain, Executive Chef, St. Clare's Hospital, Denville, NJ
lavash bread, preserved lemons, squab
Bruce Barber, Caterer, Aussie Chef Catering, Sherman Oaks, CA
Scoops On!
Mochi Obliged
jumbo shrimp, edamame, golden raisins
pork chops, yacon, broccoli rabe, burgundy truffles
Spanish red shrimp, feta cheese, asparagus, brisket ice cream
Walter Lewis, Chef / Engine 35, F.D.N.Y., New York, NY

Woman of the Match

Corwin Kave, Executive Chef, Fatty Crab / Fatty 'Cue, New York, NY / St. John, VI

Aloe pillansii

Galen Zamarra, Chef and Restaurateur, Mas (Farmhouse), New York, NY

Eois funiculata

Keith Geter, Chef, Artisanal, New York, NY
lime gelatin, prosciutto, celery, prawn cocktail chips

Wodensborough Ormiston Academy

Herb Hand
Derek Walker, Executive Chef, Bread and Roses Café, Venice, CA
amber ale, salmon fillets, frisée, kantola
arancini, blood sausage, lemongrass, ajo dulce

Detroit Tigers

Varsha Govindaraju
Ben Streu
All baskets had ingredients with a Halloween theme. During the Appetizer round, Ted warned the chefs that the eel had to be fully cooked due to the toxic nature of the eel's blood if its raw. The episode originally aired prior to Halloween Wars.
South Caroline style barbecue sauce, jumbo shrimp, baby mustard greens, clams
This episodes featured four "unsung heroes": people who volunteer in their communities.
Luca Manderino, Chef and Restaurateur, La Sosta Enoteca, Hermosa Beach, CA
rib-eye steak, mashed potatoes, ketchup packets, Greek salad
babaco, gìo lụa, chive blossoms, quark
Marilyn Mansfield
smelt, dried red currants, cheese curls, rack of wild boar
red carrots, Chinese okra, potato knishes, ocean perch
chocolate chips, chestnuts, dried strawberries, duck eggs

Manhattan

Staci Graves Jett
Jun Robles, Chef de Cuisine, Oven and Shaker, Portland, OR

*Replacement player for the 1912 striking Detroit Tigers

Josh Elliot
Jing Cong, FDNY
Nate Echelberger, Pastor, Gateway Church, Austin, TX
honey flavored cereal, soy sauce, anjou pears, cocktail franks

Flag of Zambia.svg

Alex Guarnaschelli
Peter Karapanagiotis, Executive Chef, Privé Mediterranean Restaurant, Philadelphia, PA
Tyler Bloch, age 14, Jericho, NY
Cory Bahr, Chef and Restaurateur, Cotton, Monroe, LA
Tony Biggs, Director of Culinary Operations, Second Harvest Food Bank, New Orleans, LA

American

picked pig lips, spinach, polenta, gummy fried eggs
fresh horseradish, goat chops, oatmeal, snap peas
jicama, pepitas, blueberries
Kristin Beringson
Yoanne Magris, Chef and Restaurateur, Yo In Yo Out, New York, NY
smen, aloe mango pudding, warka pastry sheets, poi
Elizabeth Oakes
Tony Kang, Sous chef, Upper Brookville, NY
tournedos of beef, cheese dreidels, asparagus, gingerbread house
goat, rainbow carrots, watermelon, kokoretsi

Deep Roy

ham steaks, lemon lime soda, cottage cheese, pea tendrals
baby mustard greens, spiral ham, pizzelle cookies, kugel
Chopped Champions Event, Round Two: Best of the Best
Anita Lo
Chopped Tournament of Stars: Finale
Zach Meloy, Chef and Restaurateur, Push Start Kitchen, Atlanta, GA

Prime Minister

Cat Cora, Charity: Chefs for Humanity
pig organs, fiddlehead ferns, morel mushrooms, bourbon cream liqueur
David Guas, Chef and Restaurateur, Bayou Bakery, Arlington, VA

Love You to Death

jumbo shrimp, yellowfoot chanterelle mushrooms, lapchang, gingerbread syrup
mussels, asparagus, cactus pear, kidney beans
halibut, purple cauliflower, salted duck egg yolks, pork skin

Ros playing for Real Sociedad B in 2011

taramosalata, hanger steak, portobella mushrooms, fava beans

sbKLj796CMc

Redemption Competition
Taylor Garrigan
April Neujean, Lead Teacher, The Edible Schoolyard, New Orleans, LA
Liz Sempervive, Executive Sous Chef, Jamonera, Philadelphia, PA
C8A2C8
This was a Thanksgiving-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
salmon, radicchio, ginger, strawberries
brook trout, rhubarb, dried strawberries, lemon verbena
sea bass, veggie tray with hummus, avocados, chia seeds
oil-cured black olives, peaches, piloncillo, chocolate graham cracker pies
Chef Frish serves as sous chef for Iron Chef Marc Forgione on Iron Chef America.
Martha Stewart
Meny Vakinn
Chef Nichols is a chef at Landmarc, owned by Chopped judge Marc Murphy.

Business and employer associations of the United Kingdom

Zakary Pelaccio
Korean-style short ribs, lemon thyme, zucchini, gefilte fish
corn tortillas, cassia sticks, paw paws, black cornith grapes
Matthew Marchese, Personal Chef, New York, NY
fish heads, hon-shimeji mushrooms, crema, sugar cookie dough
Janine Gray, Chef and Restaurateur, The Inn at Osborne Hill, Fishkill, NY
Dan Giusti, Executive Chef, 1789 Restaurant, Washington, DC
coconut water, garnet yams, Thai basil, roasted noodles
strawberry mints, salt bagels, cream cheese, cotton candy grapes
Nancy Judd

Eois fucosa

Elliott Wakefield
Valerie Bertinelli
kelp noodles, mustard seeds, vegan hot dogs, minestrone soup
lotus root, treviso, guava nectar, octopus
Timothy Peterson, Sous Chef, Beauty & Essex and The Stanton Social, New York, NY
sweet vermouth, leeks, French fingerling potatoes, live diver scallops
baby artichokes, cashew butter, monkfish, Thai chiles
Salvatore Lima, Executive Chef, Giovanna's, New York, NY
toaster pastries, filet mignon, truffles, heirloom tomatoes
Breakfast, lunch, and dinner was the theme of the competition. Chef Kavourakis works at Beauty & Essex, which is run by Chopped judge Chris Santos.
dehydrated chocolate covered strawberries, hemp milk, ataulfo mango, mochi
Jeffrey Gardner, Sous chef, South City Kitchen Midtown, Atlanta, GA
prime rib, amarone wine, potato gratin, shallot confit
Lotte Duncan, Chef and Culinary Instructor, English Country Cookery School, Buckinghamshire, England
Giorgio Rapicavoli, Executive Chef, 660 at the Angler's, Miami Beach, FL
Megan Vargas, Pastry Chef, Andina, Portland, OR
Romilly Newman, "Little Girl in the Kitchen" food blog, New York, NY
chocolate ravioli, strawberry syrup, candied orange zest, french vanilla cake mix
Katsuji Tanabe, Chef and Restaurateur, MexiKosher, Los Angeles, CA
Charge!
Sean Olnowich, Chef and Restaurateur, The House, New York, NY
schnitzel, mittelscharf, turnips, keg of beer
cold-smoked kippers, water chestnuts, leeks, lemon-lime soda
James Major
sliced almonds, Okinawan sweet potatoes, brioche, sambuca
Healthy Rivalry
button mushrooms, dried dates, duck hearts, chocolate covered cherries
calf's liver, sea beans, strawberry popping candy, dried ghost chiles

Legal organisations based in the United Kingdom

kettle corn, chayotes, apple sauce, roasted suckling pig
Kathy Wakile
sunflower seeds, grapes, cream cheese, canned pineapple

Campins Vidal, Joan

pâte à choux, marzipan oranges, gold leaf, candied crabs
Michelle Bernstein
Plenty of Fish
Timothy Peterson
All-Stars: Iron Chefs Do Battle
Canadian bacon, roasted piquillo peppers, tomatillos, instant noodle soup
Flower Power
Mogan Anthony, Executive Chef, Village Social, Mount Kisco, NY
lobsters, carrot ketchup, dandelion greens, cheese and jalapeño sausage

Strikeouts

chicken thighs, bitter melon, cream cheese, papadum
Dominick Feragola, Sous chef, Broadway East, New York, NY
yuzu marmalade, whipped cream cheese, hot sauce, corn flakes cereal
Dante Foggy, Hometown: Burlington Twp, NJ
Andrew Garrett
karela, blueberries, fregola, Scottish red leg partridge
lobster, pickled pigs lips, squid ink pasta, coffin toast

Alexandre Rodrigues da Silva

Josh Cohen
Mark Coblentz
Mo Major, Sous Chef, Bartaco, Port Chester, NY

Ros, Javi

gorgonzola cheese, green papaya, sour lemon candies, duck livers
Einat Admony, Chef and Owner, Taïm, New York, NY

→ Sampdoria

rachlette, brie, chicken thighs, garlic scapes

Women

Emily Frith
Natalie Jacocks, Line Chef, Fette Sau, New York, NY
Shawn Dickensheets, Culinary Student, Culinary Institute of America, Hyde Park, NY
pulpo, chioggia beets, fava beans, pickled garlic
duck breast, champagne mango, morel mushrooms, ranch dressing
Easy Peasy?
Happy Turkey Gizzards Day!
Grandma vs. Grandma
hamburger Bloody Mary, beef fajita meat, whipped topping, flying fish eggs
Ultimate Champions: Heroes
Molly Peck, Caterer, The Vanilla Orchid Catering, Austin, TX
pickled sausage, mache, blood oranges, southern cabbage
cinnamon chips, cheese curls, vanilla cupcakes, apple cider

Follower

Ashlee Saylor
Mangalitsa bacon, apple chips, horseradish leaves, smoked pork chops
pineapple skin and core, last piece of cheese, cucumber peels, brown avocados
kale, rutabaga, marshmallows, turkey
cuttlefish, long beans, sweet piquanté peppers, bittersweet chocolate
All of the mystery ingredients were chosen by the fans.
Justin Ballenger, age: 16
Michael Bryant, Executive Chef, Eva Restaurant, Los Angeles, CA
Emma Scher, age 17, Ridgewood, NJ
polenta log, braised beef brisket, araucana eggs, tomatillos
hen of the woods mushrooms, white anchovies, lamb top round, salsa con queso
Joe Wetherbee
René Stein, Sous chef, Seasonal, New York, NY
ground chicken, green tea leaves, mustard oil, braeburn apples
pickled watermelon rind, sushi platter, kohlrabi, bacon bits
$50,000 Tournament: Round Two
tamarind soda, cocktail nuts, haricots verts, goat brains
This was an April Fools' Day competition where the ingredients as named were actually something else in disguise and small pranks were pulled
Lucas Marino, Sous chef, The Darby, New York, NY

USA New Mexico

Judy Gold
Han Li Hwang
This episode featured four female chefs.
kettle-style potato chips, black currant jam, red Anjou pears, Japanese mayonnaise
dorado, cherry wheat beer, country style pâté, ivy gourd
kale, fruit cocktail, cottage cheese, marrow bones
Jay Ureña, Hometown: Queens, NY
Jimi Hyatt

Ikeja

unlaid chicken eggs, sour cream, rambutan, Turkish tavuk gogsu
Robert Finn, Chef de cuisine, Fatty Crab, New York, NY
crescent roll dough, dried currants, key lime juice, creamed corn
whole coconuts, pepitas, piloncillo, yucca
Champions' Tournament: Grand Finale
brined turkey breast, savoy cabbage, corn casserole, boniato sweet potatoes

Jarred Maxwell & Ben Cummins

Blanco, Ismael

Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, PA
Justin Balmes

Chicago Tribune

Duck for Dinner
plum tomatoes, jalapeño peppers, crema, malanga coco
Darius Peacock, Executive Chef, Exceptional Taste Catering, Trenton, NJ
Just for the Halibut
Marc Matsumoto, Private Chef, New York, NY
S13
ghost peppers, rack of wild boar, cucuzza squash, saganaki
Chris Burke, Private Chef, New York, NY
Everything's Rosy

American baseball player

Wolf Moon

Jordan Andino, Executive Chef, SideBAR, New York, NY

Benjamin Petö

Hugh Mangum, Executive Chef and Owner, Mighty Quinn's, New York, NY
fried chicken, American cheese, spinach, apple pie
FF66FF
sour cherries, croissants, clotted cream, lemongrass
banana splits with palm sugar ice cream, white chocolate, red olives, milky raw sake
Battle of the Grandpas

Sa Pobla, Spain

Big Barbecue Bout
Fred Eric, Chef and Restaurateur, Fred 62, Los Angeles, CA
Jemell Simpson, Caterer, Taste My Expression Catering, New York, NY
Gyro We Go Again
Brian Kevorkian, Line Cook, New York, NY
calf's liver, mango, bottarga, pound cake
Whitney Werner
veal chops, heirloom tomatoes, glazed doughnuts, Swiss chard
Noah Jenkins
Doug Keiles, Competitive Barbecue Champion and Pitmaster, Ribs Within BBQ Team, Hillsbourough, NJ
Danika Brysha

→ São Paulo

minute steak, rainbow carrots, cream of celery soup, french toast
Sylvain Harribey, Executive Chef, Sofitel, New York, New York, NY
Kenny Minor, Private Chef, New York, NY
Momo Attaoui
Steve Benjamin, Executive Chef, L'Atelier de Joël Robuchon, Las Vegas, NV

Non-governmental organisations based in the United Kingdom

Jimmy Wang, Chef & Consultant, former owner of Hot Stuff Café, San Gabriel, CA
Joe Landa, Executive Chef, Jewish Theological Seminary, New York, NY
Nigel Spence, Owner and Executive Chef, Ripe Kitchen and Bar, Mt. Vernon, NY
slipper shells, taro root, Asian long beans, quail
Asian pears, croissants, haricots verts, rattlesnake meat
Pierre Coray, Private Chef & Caterer, Los Angeles, CA
Ming Lu, Line Cook, Le Cirque, New York, NY
emu fan fillet, Australian mustard, vegetable pasties, moonshine
ground turkey, piquillo peppers, gooseberries
bibimbap, rainbow chard, fresh chickpeas, footlong hot dogs
biscuit dough, pistachios, dried hibiscus flowers, black olives
Antonio Jubela-Gordon, Hometown: New York, NY
sea buckthorn juice, waffle cones, vanilla yogurt cups, lime curd
duck breast, green onions, ginger, honey
Eleanor Wolper, Executive Chef, New York, NY
Part 1 of a 5-part competition for $50,000 for a charity of the winner's choice. The green juice included kale and ginger.
Chris Sell, Chef and Restaurateur, Chipshop, Brooklyn, NY
Judges' Face-Off

Williamstown

Food Truck Kitchen
vegan lobster, hot mustard, canned chop suey, winter melon
Yvan Lemoine, Chef, New York, NY
Gillian Vigman, Charity: Go Campaign
flour tortillas, English cucumbers, fresh fava beans, pickled beef tongue
Bacon Baskets!
Grill Masters: Part Four
Ellen Adams
Dinah Surh
Thai basil, marinated cippolini onions, Black Oxford apples, rolled oats
gingersnaps, sweet potatoes, farina, turbot
Walter D'Rozario, Chef de cuisine, Junoon, New York, NY
Emily Chapman
Elisabeth Weinberg, Caterer, Miss Elisabeth's Catering, New York, NY
Marc Murphy
Angie Mar
vanilla cupcakes, chicken tenders, avocados, kochujang
beer can chicken, jalapeño popper, collard greens, truffle honey
dessert sushi plate, vanilla ice cream, black garlic, brown bananas
Roderick Bailey, Chef & Owner, Silly Goose, Nashville, TN
Frances Tariga, Private Chef, United Nations, New York, NY
Vinny Tardo

At-grade

sunflower seed spread, lamb breast, blueberries, lardo
champagne, skirt steak, yuca, coconut
porchetta, popcorn on the cob, okra, crema catalana
First Responders
smoked catfish, ricotta salata, giant jawbreaker, watermelon soda
matzo, salty peanuts, dried strawberries, cocoa nibs
This episode featured Latin-themed ingredients.
injera, hearts of palm, mâche, rabbit escabeche
Champions' Tournament: Part 1

Tilbury — Australia

This was a vegetarian and vegan-themed episode; the only animal product was the local honey.
chicken cutlets, Thai chiles, pesto sauce, kohlrabi
Josie Gordon, Personal Chef, New York, NY
Pedro Diáz, Sous chef, Fresh Direct, New York, NY
rack of elk, Worcestershire sauce, deviled eggs, collard greens
Chris Avtges, Food Service Director, Eastern Connecticut State University, Willimantic, CT
chicken livers, California raisins, heirloom tomatoes, green goddess dressing
Nelson Andreu
red currant jam, merguez sausage, broccoli
Jill Nicolson, Caterer and Entrepreneur, Cuisine with Jill Nicolson, Torrington, CT
halibut, aquavit, Chinese spinach, Mexican chorizo
jackfruit, araucana eggs, coconut macaroons, chocolate covered pretzels
Jon Bignelli, Chef de cuisine, wd~50, New York, NY
carrot juice, white chocolate chips, baby beets, hominy
Lamar Moore
Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA
manchego, garrotxa, fig spread, tarragon
Tofu, Blueberries, Oysters
Katie Lee
Amaretto, butternut squash, mango chutney, chocolate covered potato chips
marshmallow chocolate cookies, strawberry jam, hot sauce, cottage cheese
The contestants were all reality television stars and competed for charity.
Chef Ramborger was the first deaf chef to participate in the show. He was accompanied by interpreter Lydia Callis, best known as the ASL interpreter for Michael Bloomberg during his Hurricane Sandy press conference.
strawberries, celery root, lamb loin chops, Swiss cheese
Shannon Solomon, Cook Manager, William C. Hinkley High School, Aurora, CO
Cole Dickinson, Chef de cuisine, ink., Los Angeles, CA
chicken truffle sausage, pecorino, banana peppers, spinach vinaigrette
Robbie Myers
Fired Up!
Lita Ford, Charity: Parental Alienation Awareness
Richard Bond, Chef and Culinary Instructor, Mardi Gras School of Cooking, New Orleans, LA
bananas, pomegranate juice, phyllo dough, white miso
Let's Do Lunch
Mayan chocolate bars, chocolate martini, eggplant, pasta sheets
Dewey Losasso, Executive Chef, The Forge, Miami Beach, FL
Jennifer Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ/Pitmaster, Smoked To The Bone BBQ Team, Gilbert, AZ

studio

goat chops, dragon's tongue beans, cinnamon schnapps, dark chocolate
Andy Bates, Pastry Chef, Eat My Pies Street Market, East London, England
mangoes, puff pastry, coffee beans, rose water
marshmallow spread, chocolate puff cereal, semi-sweet chocolate chips, dried strawberries
baby bananas, black-eyed peas, poblano chiles, ostrich steak

WS10 0DR

Viewers' Choice!
pâté, mango licorice, thousand island dressing, pork shoulder
All of the chefs are heroes in their community. Judge Cheryl Barbara was the winner of the first school chef episode, Class Acts .
shrimp skin, hamachi, pomelo, green garlic
Beni Velazquez, Chef and Restaurateur, Bar and Bistro, Las Vegas, NV
All-Stars: Food Network Star Contestants

John F. Kennedy

Aleksandr Shelenkov

Mary Rusch, Chef and Restaurateur, Hash House, Las Vegas, NV
Justin Kennedy, Chef, Parkway Bakery & Tavern, New Orleans, LA
Ashley Fahr, Caterer & Food Stylist, New York, NY
Secrets of Winning
tiramisu, bananas, strawberry sauce, almonds
All the chefs are celebrities competing for a charity. As a food safety measure, at the start of the entrée round the competitors were informed that rosca de reyes contained several small baby Jesus figurines.
Nick Vazquez, Azúcar Cuban Cuisine, Jersey City, NJ
Johnny Weir
David Fuñe, Executive Chef, Vizzi Truck / Temecula Creek Inn, Los Angeles, CA / Temecula, CA
Mirna Attar, Chef & Restaurateur, Ya Hala Lebanese Cuisine, Portland, OR
Hannah Robins

Birmingham Barons

T.G.I. Fry-Day
Erik Weatherspool, Chef and Restaurateur, Bistro 44, Toms River, NJ
Mac and Cheese
pasilla chiles, peppermint patties, sour cream, boniatos
honey soaked nuts, organic red wine, calamansi limes, salted butter crackers
Ryan Ross

Zambian

whole roasted goose, parsnips, green cherries, brie en croûte
walnuts in honey, assorted cookies, plums, french toast cereal

link

Joey, Judy, and Johnny have appeared on Rachael vs. Guy: Celebrity Cook-Off: Joey on Season 1, Johnny on Season 2, Judy is currently on Season 3
lamb ribs, rainbow chard, loaded baked potato,cherry moonshine
The chefs were required to make meatballs in every course. Each chef was provided with a meat grinder on their station.
tuna belly, lemon curd, purple cauliflower, dried cuttlefish snack
Leslie Rork Scott
Richard Park, Chef and Entrepreneur, Cat Heads BBQ, San Francisco, CA
French onion soup mix, beef kidneys, parsnips, pickled caper leaves
Part 3 of 5.
rabbit and ginger sausage, dandelion greens, dried currants, hot-sauce-flavored candy canes

City

Tagan Couch, Food Truck Chef/Owner, The Gypsy Kit, Austin, TX
roasted chicken, seven-layer dip, corn on the cob, scalloped potatoes
Sunshine Best, Special Diets Chef, Your Safe Kitchen, New York, NY
William Artley, Executive Chef, Evening Star Cafe, Alexandria, VA
Salt Pearls of Wisdom
sourdough bread, dried figs, baby fennel, coffee beans
Adam Sternberg, Executive Chef, 36 Main, New Paltz, NY

Anti-submarine warfare aircraft

Marc Pavlovic, Culinary Instructor, The French Culinary Institute, New York, NY
All of the chefs in this episode were amateurs.
Amanda Freitag

scrapped 1954

Silvia Baldini, Chef & Caterer, Strawberry & Sage, New Canaan, CT
Dushyant Singh, Executive Sous chef, Wild Horse Pass Resort and Spa, Phoenix, AZ
Andrea Galan

Southern League

ground buffalo, Muhammara, rainbow carrots, kefir
gooseberries, Darjeeling tea, ricotta salata, calf's liver
S12
Martin Brock, Executive Chef, Atria, New York, NY
Nelly Godfrey, Chef and Restaurateur, Lima's Taste, New York, NY
Betsy Randle
pound cake, chocolate chips, honey, strawberries
Wayne Cafariella, Sous chef, Tellers Chop House, Islip, NY
artichoke hearts, truffle honey, corn nuts, scrapple
Cereal Miracles
Hoofin' It!
Kelly Hansen, Charity: The Grammy Foundation
Grill Masters: Part Three
Emmanuel Delcour
David Rotter, Executive Chef, Campo, New York, NY

HUN

lutefisk, hazelnuts, pinot noir, dried lobster mushrooms
plain donuts, smoked gouda, white chocolate, dried apricots
speck, sfogliatelle, crabapples, brewer's yeast
fresh pasta sheets, plum tomatoes, basil, white chocolate
plums, candy canes, fruitcake, hot cocoa mix
Ambitious Amateurs

Pato vs Real Madrid.jpg

Pnina Peled, Chef de cuisine, The New York Helmsley Hotel, New York, NY
Christian Fischhuber, Chef de Cuisine, Le Cirque, New York, NY

Rachelle and Leslie Ratner

strawberry shortcake ice cream bars, ground lamb, caviar, empanada dough

Conservative Party

Ryan Goergen, Executive Chef, New York, NY
BBQ ribs, french fries, German chocolate cake, chili
layer cake , spaghetti squash, green beans , ice cream sundae

World All Stars

salmon fillets, avocados, sweet tea, cricket flour
Afghan flatbread, goat chops, zucchini, survival candy
beef tongue, chimichurri sauce, shiitake mushrooms, boxed mac and cheese

First wife: Angela

Fred Neuville, Chef & Restaurateur, Fat Hen, John's Island, SC
Robert Burmeister, Executive Chef and Co-Owner, Chow Gourmet Kitchen, Staten Island, NY
burger, fortune cookies, sautéed broccoli, lasagna
gummy teeth, flour tortillas, huitlacoche, black chicken
Andrew Markert, Executive Sous chef, PS7, Washington, DC
bao buns, cracklings, duck sauce, gyros
macaroni and cheese, apples, raw cashews, cane syrup
Chopped: Impossible, Grand Finale
Aarón Sánchez

Rev. Matthew A. Keller

N/A
baked ham, cranberry sauce, baby turnips, port wine cheese
Ria Pell, Chef and Restaurateur, Ria's Bluebird / Sauced, Atlanta, GA
North Caroline style barbecue sauce, pork spare ribs, rainbow chard, avocados
This is the first episode to feature four female chefs
Brian Malarkey, Charity: Chimps Inc.

Red Water

The fish heads used in the entrée round were from northeastern cod.
venison tenderloin, hamantashen, cola, cauliflower
Dave Ward, Executive Chef, Thomas Preti Catering, Long Island, NY
Daniel Sharp, Corporate Executive Chef, The Meatball Shop, New York, NY
Dr. Deckle & Mr. Fried
ginger beer, pickled daikon, okra, alligator tenderloin
yak steaks, mesquite syrup, peanut butter sandwich cookies, Tuscan kale
Jessica North, Line Cook, St. Francis Fountain, San Francisco, CA
ground beef, wonton wrappers, cream of mushroom soup, bananas

Zambia

Michael Giletto, Executive Chef, Cherry Valley Country Club, Skillman, NJ
Dafna Mizrahi

Indigenous All Stars

Jeremy Fleming, Sous Chef, Bar Bolonat, New York, NY
Cheryl Barbara
sesame candies, ruby red grapefruit, chayotes, chickpeas
John Simmons, Chef and Restaurateur, Firefly Tapas Kitchen and Bar, Las Vegas, NV
venison roast, butternut squash, fruity cereal macaroons, okra
Jeremy Barlow
Rebecca Newell, Executive Chef, The Beehive, Boston, MA
Gary Stamm
Bryon Peck, Chef and Restaurateur, Elizabeth's Restaurant, New Orleans, LA
Swai Not?
Grace Lichaa, Manager, Capital Area Food Bank, Washington, D.C.
Each round had an alcoholic beverage as a basket ingredient.
No Pain, No Shame
Yakety Yak, Yak, Yak
duck, cardoons, preserved lemons, macaroons
beef shoulder, yucca, raisins, ancho chiles, dill pickles
Bite Your Pickled Beef Tongue
dried goji berries, bitter melon, duck breast, kumquats
Can't Catch Me, I'm the Gingerbread Lobster!
Yukon Gold potatoes, condensed milk, pomegranates, peanut butter taffy
Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX
frozen yogurt, amaretti cookies, candied orange peels, red curry paste
Micah Riedmann
Joey Campanaro
Chefs Josh and Mike are brothers, with Josh being older.
John-Michael Hamlet, Chef and Restaurateur, John-Michael's Restaurant, North Salem, NY
country pork ribs, kale, butternut squash, popcorn on the cob
sea cucumber, enokitake mushrooms, white balsamic vinegar, rotisserie chicken
Ed Witt, Executive Chef / Wine Director, Bloomingdale Road and Wine Directory, New York, NY
Leigh Ann Kato, Freelance Chef & Consultant, Los Angeles, CA

Nuclear Aircraft Carrier

The contestants were all home cooks.

Gerald Irving Ratner

firm tofu, tomato paste, prosciutto
sharp cheddar cheese, watermelon radish, squab, frozen waffles
Claire Robinson
Every 'Wich Way
Madeline Lanciani, Pastry Chef, Duane Park Patisserie, New York, NY
Lee Farrington, Chef and Restrauteur, Figa, Portland, ME
Jesse Olson, Executive Chef, Vanderbilt, Brooklyn, NY
Canned Peaches, Rice Cakes, Beets
chicken breasts, tzatziki, stinging nettles, cornbread stuffing
salmon filet, candy-coated peanuts, redbor kale, lemon-lime sports drink
Rob Runn, Food Service Specialist, USCGC Sturgeon Bay (WTGB-109), Bayonne, NJ
Rachelle Rodwell, Chef de cuisine, SoHo Grand Hotel, New York, NY
This was a Halloween-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
Finale of a five-part All-Stars tournament, with a $75,000 prize for the charity of the winning chef's choice. The fish carcasses were from catfish heads and cod. The seafood tower included clams, lobster, and shrimp.

Tuskegee, Alabama

Marcela Valladolid

Star Wars: The Force Awakens

Robert Irvine
Stephen Hartigan, Private Chef, The Field, Bridgeport, CT

Alexandra Nazarova as Sofiya Perovskaya

Orzo It Seemed
daikon, pork loin, Napa cabbage, Thai chiles, Blue Point oysters
Brigeth Brookins, Sous chef, Banquets Department at the Cosmopolitan, Las Vegas, NV
Suzanne Vizethann, Chef and Restaurateur, The Hungry Peach, Atlanta, GA
This was the first episode to feature four past runners-up.
guava shells in syrup, cottage cheese, couscous, candied chick peas
Nick Di Bona, Executive Chef, Peter Pratt's Inn, Yorktown Heights, NY
A Bunny Thing Happened
swordfish steaks, broccoli rabe, tiger figs, cherry flavored drink
Keegan Gerhard
rack of Berkshire pork, kusa, grape molasses, preserved duck eggs
Lance Nitahara, Executive Chef, Camp-of-the-Woods, Speculator, NY
sour apple martini mix, mortadella, white asparagus, fennel
city chicken, canned peaches, mustard greens, fruit punch-flavored sports drink
Alexis Ferguson
David Catapano, Caterer, Romeo's Catering Service, Queens, NY
potato pancakes, purple kohlrabi, Korean melon, goat brains
Allison Lee, age: 13
Chopped: Impossible, Part 2

†Mammuthus

Barbara Sibley, Executive Chef and Owner, La Palapa Cocina Mexicana, New York, NY
fresh pasta, dried papaya, bluefoot mushrooms, chorizo
Elisabeth Watkins
banana pudding, leftover marmalade packets, broken crackers, leftover bacon

jordan001mic

Gavin Mills, Executive Chef, Broadway East, New York, NY
Gemma Gray, Executive Sous Chef, Andaz, West Hollywood, CA
Kyle Ricks, Executive Sous chef, Landmarc Tribeca, New York, NY
Chopped Champions Event, Round One: The Ultimate Face-off
Mac and cheese was the theme of the competition.
Hannah Stowe

One Films

corn nuts, fruit cocktail, black garlic, Uni
Part 4 of a 5-part competition for $50,000 for a charity of the winner's choice.
Pride of New Orleans

Baker

Bun Cheam
butternut squash, pie dough, aged Gouda cheese, nordic honey wine
This episode featured four past runners-up.
Tailgate Party
Moha Orchid, Private Chef, New York, NY
Georgeann Leaming, Chef & Co-Owner, Suppa, Philadelphia, PA
rabbit kidneys, baby beets, merguez, salt and vinegar potato chips

Pato during a match against Real Madrid at the Santiago Bernabéu in the UEFA Champions League

pig's feet in a jar, tres leches cake, jicama, culantro
Abigail Hitchcock, Chef and Restaurateur, Camaje Bistro, New York, NY
Tasha Smith, Charity: Planned Parenthood

Jane Preston

fried apple pies, wine coolers, strawberries, banana pudding
fruit chew candy, instant yogurt pudding mix, tortilla chips, blueberries
Chopped Champions: Part 1
maple syrup, black plums, almond butter, walnuts, quick grits
Simon Lange, Chef and Restaurateur, Apartment 138, Brooklyn, NY
Dante Foggy, age: 18

→ Cesena

Cleaver Fever
chocolate cigars, pretzels, cocktail nuts, rice pudding
eggplant, ground pork, poblano chiles, avocados, cola
rack of wild boar, broccolini, hazelnuts, vanilla fondant cake
Lucas Manteca, Chef/Restaurateur, Sea Salt and Quahog's Restaurants, Stone Harbor, NJ
plums, coconut rum, black beans, queso fresco

parliamentary

Thrill of the Grill
The basket ingredients were inspired by the Australian theme.

Joan Campins Vidal

wagyu ribeye steak, jalapeño chips, pink pearl sedum, mangoes
graffiti eggplant, cape gooseberries, biscuit dough, Peking duck
Tom McEachern, Executive Chef, Ray's on the River, Atlanta, GA
caramel popcorn, red plums, prosecco, udon noodles
Saul Ortiz-Cruz, Executive Chef, Tacos & Tequila at the Luxor, Las Vegas, NV
The basket ingredients were Halloween-themed.
$50,000 Tournament: Round One
buffalo hot dogs, carrots, edamame, butterscotch candy
Count Your Chickens
Thomas McKenna, Sous chef, Jean-Georges, New York, NY
Big Fish, Small Basket

Owner

Eli Irland, Sous Chef, The Flintridge Proper, La Cañada, CA
Joe Youkhan, Executive Chef & Owner, Tasting Spoon Food Truck, Orange County, CA
Brandi Chastain and
Giuliano Matarese, Executive Chef, Arte Café, New York, NY
A is for Apple. U is for Udon
Nadia G.
Each basket included something with a circus theme. Chef Olson is the grandson of singer Glen Campbell.
nachos, chicken fingers, candy apples, baby corn
Alaskan king crab legs, star fruit, bonito flakes, Mexican chorizo
Vanessa Ayala, Catering Cook, Skybox Sports Bar and Lounge, Roselle, NJ
Sound the Alarm!
Alluette Jones-Smalls, Alluette's Cafe, Charleston, SC
Curd Is the Word
tequila, epazote, puff pastry, cuttlefish
Jeremy Langlois, Executive Chef, Houmas House Plantation and Gardens, Darrow, LA
Baskets were barbecue themed, with a different type of barbecue sauce in every basket.
root beer schnapps, lap cheong, squash blossoms, ostrich tenderloin
John Sierp, Chef, New York, NY
Part two of a five-part series of a grilling-themed competition. While Chopped normally obscures brand names, the Worcestershire sauce in the second round is a product of tournament sponsor Lea & Perrins.
coffee caramel, popcorn, hot dog buns, blueberries
pineapple upside-down cake, Cornish hens, hen of the woods mushrooms, edamame hummus
Summer Kriegshauser, Private Chef and Nutrition Coach, New York, NY

Coat of Arms of Zambia.svg

Jason Marcus, Chef and Restaurateur, Traif, Brooklyn, NY
port wine, crème fraiche, Canadian bacon, lollipop rings
All of the competitors in this episode own food trucks.
Cory Comeau, Executive Chef, Stephanie's on Newbury, Boston, MA
salt and vinegar potato chips, Dover sole fish, red Russian kale, sour cream
Natalia Machado, Junior Executive Chef, Industria Argentina, New York, NY
fenugreek, cinnamon toast cereal, Japanese mayonnaise, frozen peas
Mason Partak
Marja Samsom, Chef and Restaurateur, The Kitchen Club, New York, NY

Peter McConnell

John Martin Paton

Natasha Pogrebinsky, Chef and Restaurateur, Bear, New York, NY
Fred Maurer
Steven Wambach
Sunny Hostin
Stephan Bogardus, Chef de cuisine, The North Fork Table & Inn, Southold, NY
fire roasted peppers, branzino, antipasto salad, cornmeal
wreck fish, sabudana poha, green tomatoes, huitlacoche
lobster bodies, juicer pulp, used tea bags, stale pita
lavash, kumquats, mulling spices, chocolate turkeys
Lior Lev Sercarz, Chef and Entrepreneur, La Boîte à Biscuits and La Boîte à Epices, New York, NY
Part three of a five-part All-Stars tournament.
Perry Pollaci, Private Chef and Sous chef, Bar Blanc, New York, NY
hanger steak, lollipop kale, apple crisp, spray cheese

Paul Van Carter

roasted chestnuts, stone crabs, beef tenderloin, Santa Claus melon
udon noodles, watermelon radish, razor clams, pickled eggplant
black and white cookies, fruit leather strips, cashews, agave nectar
Contestants are chefs who operate food trucks and carts. The suckling pig in the entrée basket was precooked.
sticky rice, bok choy, key lime juice, lamb hearts
Brack May, Chef and Restaurateur, Cowbell, New Orleans, LA
Wenona Moorer
Champions' Tournament: Part 2
Scott Conant
tofu, green plantains, maple-bacon ale, mangoes
Each basket included an ingredient from a duck.
Nicole Brisson, Executive Chef, Carnevino at the Palazzo Resort, Las Vegas, NV
Tina Adams
Part 3 of 5. All contestants are Chopped champions from other episodes featuring heroes. Two firefighters, a US army veteran, and a police officer are the hero contestants in this episode.
Paul "Poppy" Yeaple, Chef and Restaurateur, Poppy's Burgers and Fries, Beacon, NY
Art Smith, Charity: Reunion
The mystery baskets were filled with ingredients suggested by fans via social media. The first round was from Twitter; the second from Facebook; and the third from Instagram.
quail eggs, pound cake, whole coconut, strawberry cream tequila
vodka, crescent roll dough, sesame seeds, blueberry jelly beans
Aaron Barnett, Chef & Restaurateur, Restaurant St. Jack, Portland, OR
Joseph Brown
Chris Coleman, Private Executive Chef, Long Island, NY
Carmine DiGiovanni, Chef de cuisine, Picholine, New York, NY
Floundering Around
Dave Cusato, Sous chef, X2O Xaviars on the Hudson, Yonkers, NY
Sean Telo, Chef de cuisine, Atlanta, GA
hamburger patties, salsa con queso, zucchini, hot dogs
Maneet Chauhan
watercress, tamarind paste, creamed corn, Arctic char
Charles Chen
The "trash fish" used in this episode was scut fish as stated by the judges - specifically, Porgy, as stated in the Chopped: After Hours for this episode.
Mona Ziabari , from: Lehigh Valley,PA
watermelon, canned sardines, pepper jack cheese, zucchini
Judge Knows Best
banana chips, sugar cane, almond butter, umeboshi
All of the chefs are sports stars.
Chris Santos
corn flakes, carrots, skim milk, blueberries
puffed rice cereal, cognac, butterscotch candy, pancetta
Extreme Halloween
Shaguay Peacock, Sous chef, The New York Times, New York, NY
Hot Stuff
house-pulled mozzarella, peanut-caramel chocolate bars, house-made potato tots, craft beer
Vincent Williams, Chef and Restaurateur, Honey's Kettle Fried Chicken, Los Angeles, CA
Chopped Tournament of Stars: Actors
Jesa Henneberry
leg of lamb, kochujang, rainbow carrots, root beer schnapps
FE2E64
blood sausage, frog legs, sea beans, Halloween candy
Din Yates
Bun Lai, Chef and Restaurateur, Miya's Sushi, New Haven, CT
Keith Young
Jim Stacy
gummy bacon, salmon fillets, frozen lima beans, lemon sorbet
Good Chop, Bad Chop?
Liège waffles, mangoes with spiced lime, Vietnamese iced coffee, flan
sweet tea vodka, Asian steamed buns, baby romanesco, extra-firm tofu
Giuseppe Gentile
whole brisket, short ribs, pickle juice Popsicles, quail eggs
blueberry scones, ginger preserves, rosemary, gjetost cheese
Penny Davidi

Paris, France

Mathias Gervais, Executive Chef, The Setai Hotel, Miami Beach, FL
Far Far Out!
Natalia Gavaria
Chris Lukic

Javier Ros Añón

Corey Burton

spaetzle, moustalevria, walnuts, Japanese cola candy
Mark Mata, Executive Chef, The Mermaid Inn, New York, NY
Double Trouble
This episode is not available on iTunes for an unknown reason.
geoduck, Buddha's hand, black radishes, waffle cones
Joe Raiola, Executive Chef, Morton's Steakhouse, Brooklyn, NY
Victor Vinson, Chef, U.S. Army / Personal Chef, Huntington Beach, CA
strawberry popsicles, blue corn tortilla chips, condensed milk, celery
lamb loin chops, mini pepperoni pizzas, Chinese long beans, candied sardines
Sassan Rostamian

Javi Ros

Olivier Desaintmartin, Chef and Restaurateur, Caribou Café, Philadelphia, PA
Quentin Donnaud, Executive Chef, Coast Seafood & Raw Bar, Atlanta, GA
rock candy, fresh ginger, lemon roll, spiced German liquor
champagne, wafer sheets, cookie spread, green strawberries
Make No Mistake
ground turkey, black garlic, raspberries, pickled watermelon rind
Pasquale Frola, Executive Sous Chef, Naples 45, New York, NY
cotton candy, peanuts in the shell, corn dogs, Tokyo scallions
Molly Bhuiyan, age 17, New York, NY
Klaus Kronsteiner, Chef de cuisine, Liberty National Golf Course, Jersey City, NJ
O'Shane Elliot
Eric Levine, Executive Chef, Encore Catering, East Hanover, NJ
mahi mahi, cookie snack chips, green beans, french fries
Each of the chefs had lost significant amounts of weight through better diet and exercise.
matzo, Lady Gala apples, walnuts, borscht
Steve Eakins, Executive Chef, Ditch Plains, New York, NY
Rosa Soter
Contestants were asked to cook healthy, nutritious, and lighter dishes, with nothing too fatty or heavy.
wax beans, mandarinquats, sardines, rice cakes

Ratner

Grace LaFountain
Emilie Friedman, Personal Chef, New York, NY
Brian Tsao, Executive Chef, Liang's, Forest Hills, NY

Sacred Heart Cathedral

pork bung, hot sauce jelly beans, farro, pork dust
Ariella Dalfen, Paramedic in Queens, NY

Right

ossa dei morti, apple cider, ricotta salata, black licorice
String Cheese, Jicama, Gingersnaps
Oktoberfest!

FFFFFF

clementine oranges, scotch whiskey, basil, toasted oats cereal
Sachem "Son" Allison, Executive Chef, SavorNY, New York, NY
Jennifer Cole, Executive Chef, Taberna, New York, NY
puffed rice cereal bars, spiced rum, rambutan, tequila lollipops
Anne Churchill, Caterer & Tour Chef, New Orleans, LA
Jonny Silverberg, Owner, Napkin Friends Food Truck, Seattle, WA
cube steak, pickled green tomatoes, chocolate sandwich cookies, duck fat
Belly Dance!
Each dish had to have at least one fried element. The chefs were provided with a pot of oil already at frying temperature to start each round.
Chopped Family Feud
Michael Jenkins, Line cook, Butter, New York, NY
carob syrup, spaghetti squash, figs, walnuts
Phyllis Kaplowitz, Executive Chef, Bakers' Best Catering, Boston, MA
short ribs, watermelon, speculoos, fennel

Sofiane Boufal

Hilda Hilman, Owner, Bumbu Food Truck, Seattle, WA
grapefruit, tuna, hen of the woods mushrooms, graham cracker cereal

In Praise of Bacchus

Nancy Caballes, Private Chef, Montclair, NJ
Jason Stude, Chef de cuisine, Second Bar + Kitchen, Austin, TX
Grilltastic!
The baskets featured "bizarre" ingredients.
ricotta cheese, maple bacon lollipops, wonton wrappers, baharat
Kara Peterschmidt
celery, blood oranges, frozen pie crust, jaggery
Jasmin Bell
watermelon, dried shrimp, dried porcini mushrooms, Hawaiian snapper
Cornuchopia
This was a Thanksgiving-themed episode.
pig tails, dragonfruit, sorghum flour, lard
BFBFBF
Israeli couscous, cherimoya, guanciale, Irish whiskey
Anup Joshi, Chef de cuisine, Tertulia, New York, NY

*
*tonnage under deck 17,305
*
*

Bird in the Pan
goat leg, dried hibiscus flower, pattypan squash, trail mix
chak-chak, wolf river apples, camembert cheese, sour cherry nectar
Pip Freeman, Chef & Owner, Three Letters, Brooklyn, NY
The contestants were a mother, father, daughter, and son who run a restaurant together.
Raffaele Ronca
Jacques Torres
Competition Italiano
corn muffin tops, whiskey, macadamia nuts, chocolate covered gummy bears

Mammalia

TK Kyle, Caterer, Tara Singleton Catering, Queens, NY
Keep On Cook'n On
Brandi Chastain, Charity: Bay Area Women's Sport Initiative
Maria Velez, Chef and Restaurateur, Mojito Cuban Cuisine, Brooklyn, NY
Chopped Tournament of Stars: Comedians!
Tom Mckenna
parsnips, limoncello, soda crackers, sharp cheddar cheese
frozen pancakes, tamarind paste, farmer's cheese, orange sherbet
Arthur Saks, Executive Chef, Marina Cafe, Staten Island, NY
Allison Sosna, Executive Chef, DC Central Kitchen, Washington, DC
Ryan DePersio, Chef and Restaurateur, Fascino, Montclair, NJ
Peter Oleyer
lychees, phyllo dough, Canadian bacon, candy canes
Kate Squibb, Sous chef, 158 Café, South Portland, ME

Physician

single malt scotch, lamb porterhouse, rapini, tamarind paste

Logan, Myra Adele

ruby port, olive oil gelato, dried apricots, French toast sticks
beets, goat cheese, quick cook oatmeal, crystallized ginger
Michael Siry, Corporate Executive Chef, Big Daddy's Diner, Duke's, and City Crab, New York, NY
Banana, Collard Greens, Grits
fruit skewers, quick pan popcorn, amaretto, panatone
opal basil, orange blossom water, dried apricots, marshmallow snack cakes
Einav Gefen, Corporate Chef, Englewood Cliffs, NJ
Shania Thomas, Food and Finance High School, New York, NY
cranberry sauce, cheese and green chile tamales, green beans, smoked turkey gizzards
palm seeds in syrup, chocolate-covered raisins, dulce de leche, multi-grain cereal
alligator, zucchini blossoms, guacamole with roasted crickets, cricket flour
CC99CC
Sonia El-Nawal, Chef Consultant, New York, NY
Part 5 of a 5-part competition for $50,000 for a charity of the winner's choice.

IND

Damien Brassel, Executive Chef, Knife + Fork, New York, NY
plums, halloumi cheese, poor man’s toffee, white BBQ sauce
Shaya Klechevsky, Personal Chef and Instructor, At Your Palate, New York, NY
Christian Petroni
Margaritte Malfy, Executive Chef and Co-owner, La Palapa, New York, NY
Cody Utzman
conch, sugared marshmallow candies, peas in the pod, prepared horseradish
Jonathan Contes, Chef and Part Owner, Eat Mosaic, St. James, Long Island, NY
Light Makes Right
corn tortillas, dried chipotle peppers, blueberries, violet mustard
Momumental

Columbian mammoth

The baskets were filled with leftovers.
chicken legs, chicken-flavored crackers, Napa cabbage, caramel flavored liqueur
Kevin Rooney, Wycoff, NJ
S11
Jackee Harry
pomegranate yogurt, dandelion greens, pepitas, salmon
peking duck, brussels sprouts, cotton candy, veal demi glaze
Courtney Renn, Personal Chef, Chef Courtney, Atlanta, GA

Battle of Johnstown

Okinawan sweet potatoes, coconut flakes, calvados, marshmallows
John Lawson, Sous chef, Gordon Ramsay at The London, New York, NY
This was a holiday-themed episode.
sea scallops, tahini paste, taro buns, seasoned eggs in soy sauce
Australian beer, T-bone steak, bosc pears, chocolate biscuits
baby zucchini, marcona almonds, mojama, coconut macaroons

Rhodesian giraffe in South Luangwa National Park

buffalo hanger steak, watermelon cucumbers, pizza, ranch dip

Gascoigne

King Phojanakong, Executive Chef, Kuma Inn, New York, NY
Ready for Redemption
Jackie Joyner-Kersee, Charity: Jackie Joyner-Kersee Foundation
Gabriele Corcos
matzo ball soup, macaroni and cheese, fried onion blossom, submarine sandwich

Brick

Michael Press, White Plains, NY
This was a Halloween-themed episode. The Halloween candy provided in the entrée round was a mixture of traditional Halloween candies, such as candy corn.
Jeffrey Saad ''
Seis Kamimura
lobster mushrooms, waffles, orange frozen pops, chorizo
Peanut caramel chocolate bars, Chinese five spice, coconut milk, banana chips
Chopped Again!
Mustapha Rahiim, Executive Chef, New York, NY
chicken suckers, chicken fat, farm fresh eggs, fruit cake
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, Pennsylvania
Taryn Mumpower, Baker, Pick Your Poison Bake Shop, Las Vegas, NV
Dave Ogren, Executive Chef, Almos Restaurant, New York, NY
Han Ly Hwang
Justin Schwartz
avocadoes, oyster sauce, tofu skins, star fruit
Harry Soo
cosmopolitan mix, dried apples, biscotti, edible flowers
Chopped: College

Travers, Allan

Patrick Lacey
Bryce Taylor
serrano peppers, salted caramel sauce, gooey butter cake, coconut oil
celery root, rainbow chard, flat iron steak, chocolate frosting
duck breast, artichoke, champagne, peanut butter and jelly
Brunch Battle
Krissy Kerwin, Private Chef, Los Angeles, CA
Rachel Willen, Culinary Instructor, foodfix, Clinton, NJ
Adam Greenberg, Corporate Executive Chef, Barcelona Restaurant Group, Norwalk, CT
chicken wings, stroopwafels, asian pears, peri peri
In the dessert round, Ted warned the contestants that cherimoya seeds were poisonous.
Mexican chocolate, mostarda, soft tofu, pretzel rods
galia melon, Chinese okra, pistachios, beef heart
turbot, nori sheets, pistachios, coconut

Zen's introductory slide, showing major changes

Tommy Werther
cookie dough in a press, peppermint candies, curried nuts, royal icing
Jacoby Ponder, Chef, U.S. Navy / Personal Chef, Fire Syde Chef, Virginia Beach, VA
Evelyn Garcia, Junior Sous Chef, Kin Shop, New York, NY
Nick Williams

Government bodies in the United Kingdom

quail eggs, white asparagus, hibiscus flowers in syrup, canned spiced ham
Stan Hays, Pit Master, County Line Smokers, Kansas City, MO

Did not stand

baby kiwi, Israeli couscous, rice paper, saffron
artichokes, cherry pie, rye whiskey, cowboy steaks
Manila clams, kumquats, croissants
Each basket included a type of candy.
Nate Appleman
coquitos, turmeric, empanada wrappers, corn on the cob
FFE135
Alexandria Brooks, Hometown: Voorhees, NJ
Despite its lethal reputation, the blowfish tails were farm-raised and did not have any poison.
S10
Eric McCarthy, Executive Chef, Tamarind Tribeca, New York, NY
barramundi, apricot paste, poblano peppers, abbey style beer
Larry Monaco, Private Chef, Los Angeles, CA
venison tenderloin, baby eggplant, chocolate milkshake, couscous
Colin Kruzic, Executive Chef, New York, NY

Awards

Roshara Sanders
Pizza Perfect
Shawn Smiley, Executive Chef, The Buffet at Aria, Las Vegas, NV
Cindi Avila, Catering Manager and Chef, Crisp, New York, NY
California halibut, sauerkraut, frozen french fries, Mexican chorizo
Four Fathers
speck, toybox squash, fontina cheese, marrow bones
Eliza McKelvey, age: 13
Sweet Redemption
canned peaches, cherry tomatoes, pretzel sticks, emu eggs
brown bread in a can, dried figs, frozen peas, duck white kidneys
Christian Petroni, Chef and Restaurateur, Barcelona, Greenwich, CT
Miguel Aguilar, Executive Chef, Piquant, New York, NY

*Ekco ASV Mk. 19 radar

Gretchen Roth
matcha chia smoothie, rice crackers, pineapple, dark chocolate

Michael Jordan

Nico Romo, Culinary Director/French Master Chef, Fish Restaurant, Charleston, SC
Des Lim, Executive Chef, Trump SoHo, New York, NY
Carnie Wilson, Charity: Weight Loss Surgery Foundation of America
Chris Coombs, Chef and Restaurateur, Dbar, Boston, MA

*Breguet Alizé
*Grumman S-2 Tracker
*Short Seamew
*Tupolev Tu-91

chocolate wafers, manchego cheese, passionfruit, goji berries
quail, chermoula, cousa sqush, cinnamon sugar cereal

Businessman

ripened plantains, prosecco, crystallized ginger, bacon
Jared Braithwaite, Executive Chef, Layla, New York, NY
Korean-style short ribs, wax soda bottles, romanesco cauliflower, calzones

Ismael Blanco

Melissa Rebholz, Executive Chef, Garden of Eve Organic Farm, Long Island, NY

Nivenia

collard greens, jumbo shrimp, corn chips, olive loaf
kholodets, flaming shiso, blue foot mushrooms, goat head
grasshopper pie, Granny Smith apples, smoked salt, puffed rice

Learned societies of the United Kingdom

Warren Schierenbeck, Chef and Restaurateur, DoSi Cafe, Staten Island, NY
teething biscuits, Hungarian hot peppers, raspberries, canned haggis
dehydrated okra, parsnips, espresso soda, deckle of beef
chicken in a can, clam chowder, potato tots, skirt steak

Noel Kustor

Champions' Tournament: Part 3
Ladies First!
Veronica Seguin, age: 14
Rory Philipson, Chef and Owner, The Blue Bottle Cafe, Hopewell, NJ
Ashley Holt
Greg Ling
Megan Logan, Executive Chef, Nick & Stef's Steakhouse, Los Angeles, CA
Will Salazar
cake flour, farmer's cheese, baby beets, cola
ground beef, cannellini beans, tahini paste, grape jelly
Kyle Shadix, Chef, Registered Dietician and Culinary Consultant, New York, NY
Leslie Roark Scott
Brian Howard, Executive Chef, Comme Ça, Cosmopolitan of Las Vegas, Las Vegas, NV
Alex Guarneschelli
Reversal of Fortune
Keith Lucas, Executive Chef, Manna, Philadelphia, PA
Ryan Profetto
Yes, Virginia, There is a Chopping Block

Ismael Blanco celebrating scoring a goal for Barcelona SC

seafood tower, arak, fennel pollen, sea urchin
Sung Kim, Private Chef, New York, NY
Chopped: Impossible, Part 3
rice cakes, chicken thighs, plantains, fruit punch, cocktail onions
Teen Tournament: Episode Four
Laura Simpson, Chef de cuisine, The Hotel Hershey, Hershey, PA
gingerbread cookie dough, goat cheese, garam masala, strawberry syrup
smoked pork tails, culantro, nattō, clams

October Rust

A Chopped Halloween
baklava, bluefish, recaito, salt pearls
Stacking Up

President

kielbasa, pepperoncini, fingerling potatoes, tarragon
Bruce Kalman, Executive Chef, The Churchill, Los Angeles, CA
Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX
Jeremy Spector, Chef and Restaurateur, The Brindle Room, New York, NY

*Surface-to-air missiles
*Close-in weapons systems

David Garrido, Chef and Owner, Garrido's, Austin, TX
Cindy Tinnel, Cook, Henry C. Maxwell Elementary School, Nashville, TN
Asian long beans, red jalapeño peppers, calvados, escargots
Fabio Viviani, Charity: ALS Association

Hydes Road

Rowdy With a Chance of Meatballs
beef tenderloin, mango, gruyère cheese, kochujang
Cape gooseberries, falooda glass noodles, watercress, bacalao
Jeff Eng, Executive Chef, Clyde's Tower Oaks Lodge, Rockville, MD
Joseph Miller, Chef and Restaurateur, Joe's Restaurant, Venice Beach, CA
Danushka Lysek, Private Chef and Model, New York, NY
chicken breast, kiwi, zucchini blossoms
Natasha Pogrebinsky
Pedro Rodriguez, Head Chef, New York City Rescue Mission, New York, NY
In this episode, the appetizer course was replaced with a breakfast course, the entrée with lunch, and the dessert with dinner.
Josh Lewis, Head Chef, Better Being Underground, New York, NY
lamb shawarma, baby romanesco cauliflower, cornichons, chicken flavored potato chips
brioche, cantaloupe, pecans, avocados
ancho chiles, semi-sweet chocolate, black plums
sour beer, cherimoya, raspberries, brown bread in a can
Amy Roth, Chef and Owner, Amy Kate Catering, New York, NY
Maneet Chahuan
Christopher Jackson, Executive Chef and Owner, Ted and Honey, Brooklyn, NY
All the contestants have had near-death experiences: Peter had gone through chemotherapy; Rose is a cancer survivor; Ariane suffered from carbon monoxide poisoning; and David was a witness of the 9/11 attacks.
quail, guava nectar, udon noodles, dinosaur kale
Geoff Rhyne, Chef de Cuisine, The Ordinary, Charleston, SC
Jataun Flash
banana pudding, vanilla ice cream, icing, brownie mix
John Sierp, Executive Chef, White Cloud Catering, New York, NY
firm tofu, scotch whisky, dragon fruit, pickled herring
Jamie Bissonnette, Chef and Restaurateur, Toro and Coppa, Boston, MA
Maureen Sanchez, Oswego, IL
Kate Lee Squibb, Sous chef, South Portland, ME
Michele Harriott, Catering Chef, CulinAriane, Montclair, NJ
Tommy Wether
Eric Paraskevas, Executive Chef, Terra Restaurant, Philadelphia, PA
smoked mozzarella, fresh pasta sheets, rainier cherries, hot dogs
rainbow trout, baby turnips, tamarind concentrate, serrano ham
Monique King, Chef and Owner, Firefly Bistro, South Pasadena, CA
watermelon, sweet potatoes, knockwurst, almond butter
Dustin Gauvain, Executive Chef, Front Steps, Austin, TX
Renee Graziano

left

Natalie Cain, Line Cook, Red Rooster Harlem, Harlem, NY
Elise Kornack, Chef and Entrepreneur, Aquavit, New York, NY
Giuseppe Fanelli, Executive Chef, Tre Dici, New York, NY
The baskets in each round contained ice cream.
ghee, msemen, walnuts, orange flavored water
sardines, corn on the cob, xtabentun, canned sloppy joe filling
Bacon appeared in every basket.
beef tenderloin, cucumber, Asian pears, bittersweet chocolate
Marja Samsom, Caterer, New York, NY
Drawing a Flank
Melissa Naccarato
Jennifer Iserloh, Private Chef and Author, Secrets of a Skinny Chef food blog, Hoboken, NJ
Maurizio Crescenzo, Chef & Restaurateur, Grano Trattoria, Traverna di Bocco, New York, NY
mutton chops, baby leeks, banana potatoes, orange gelatin
This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.

Frank Oz

rack of antelope, stinging nettles, jicama, port wine cheese
Jude Huval, Executive Chef, Pat's Fisherman's Wharf, Henderson, LA
Mathew Rice
Tre Ghoshal
black chicken, escarole, cream of coconut, guava
Phillip Dell, Private Chef, Sin City Chefs, Newport Beach, CA
Drew Jackson
switchel, lime leaves, meringue cookies, baked sweet potatoes
Coconut, Calamari, Donuts
This was a celebrity episode featuring four actresses who played sitcom moms competing for charity. The TV dinners in the appetizer round included turkey, stuffing, and mashed potatoes.
country pork ribs, dandelion greens, Jerusalem artichokes, fresh garbanzo beans
Ronaldo Linares, Chef and Restaurateur, Martino's Cuban Restaurant, Somerville, NJ
Aarti Sequeira
Teen Tournament: Episode Three
Hawaiian blue prawns, tomatillos, chayotes, hatch chile taffy
Contestants were asked to prepare dishes that one might find at a gastropub. Each round featured at least two gastropub-themed mystery ingredients. Juan Borjas works for Chopped judge Chris Santos, who did not appear as a judge in this episode.
Debra Whiting, Chef and Restaurateur, Red Newt Cellars Winery and Bistro, Hector, NY
Teen Tournament: Part Four
Kelvin Fernandez, Chef de cuisine, Strand Hotel, New York, NY
liquid breakfast drink, pink wafer cookies, crystallized ginger, red bosc pears
Lisa Garza
Elda Bielanski
Redemption Intention
Zoe Gellert
beef tip cap, cognac, green bean chips, cinnamon rolls
tikka masala sauce, asian long beans, hanger steak, serrano ham croquettes
leg of lamb, toban djan, spinach, lassi
Michael Selicious, Executive Chef, Wickets Inn, Onset, MA
monkfish, middle eastern cake spice, chestnuts, dill pickles
rigatoni, white chocolate, roasted figs, mac and cheese ice cream
vegan crispy chicken legs, golden beets, tortilla chip lunch kit, pea leaves
Oscar Toro
Sal DePaola
Alan Harding, Chef, The Food Truck @ Hot Bird, Brooklyn, NY
B6D186
chateaubriand, horseradish root, tawny port, stone crab claws
Chefs on a Mission

Russian

Leftovers Extravaganza!
Kris Edelen
Part 2 of 5. All contestants are Chopped champions from other episodes featuring amateur cooks.
Part one of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale for a chance to win a grand prize of up to $40,000. Diane Dimeo was also in the first Chopped Champions event in season 2, and Marc Anthony Bynum was a finalist in the second Chopped Champions event in season 5. The edible flowers in the entree round included pansies, snapdragons, and nasturtiums. The apple teeth in the dessert round were made from apple slices, peanut butter, and marshmallows.
lamb shoulder, coconut milk, bok choy, dates

Charlotte Hornets

mayonnaise, bananas, prickly pear cactus, pre-cooked pizza crust
barramundi, ramps, sun-dried tomatoes, unripened green almonds

Tom Kane

Quahog Quandaries and Pickle Puzzles
fenugreek, new potatoes, bison short ribs, cheese spread in a jar
coho salmon, baby eggplant, mustard
Sean Chudoba, Executive Chef, Ayza Wine Bar, New York, NY

London, England

Tommi Rae Fowler, Hometown: Townville, SC
Tiffany Jeffries, Caterer, Sunday Dinner Catering Service, Brooklyn, NY
puffed pastry dough, chateaubriand, chicken liver, champagne chocolate truffles

North American mammoth map.jpg

bulgur wheat, pomegranate juice, pineapple, green papaya
Cornish hens, baby beets, celeriac, blueberry balsamic vinegar

Funding bodies in the United Kingdom

David Kirschner, Sous chef, W Hotel, Hoboken, NJ
Go For It!
Martha Esquivel, Executive Chef, Luminarias Restaurant, Monterey Park, CA
Grill Masters: Episode Two
broccoflower, unsweetened cranberry juice, madeleines, sea urchin

Pato Branco, Brazil

Christopher Pappas , from: Long Island, NY

Eois furvibasis

Sa Pobla, Majorca, Spain

Susan Crocker, Catering Chef, Holberts Catering and Backyard Bistro, Montgomery, NY
The contestants are two pairs of brothers who have each competed together on Iron Chef America.
New York cheesecake, cherry drink, carrot jam, pistachios
oysters, hearts of palm, creamed spinach, duck bacon
All basket ingredients were leftovers. All contestants were chopped judges and were competing for charity.

Bloody Kisses

guanabana nectar, white chocolate chips, pecans, chipotle in adobo
Tia McDonald
All contestants work at baseball stadiums.
Josh Emett, Chef de cuisine, Gordon Ramsay at The London, New York, NY
Lauren Gerrie, Caterer, Big Little Get Together, New York, NY
blackberries, kiwi, wonton wrappers, gummy bears
steel cut oats, feta cheese, watermelon syrup, huckleberries
Lish Steiling, Assistant Food Stylist, Today, New York, NY
Joe Simon, Executive Sous chef, David Burke Fromagerie, Rumson, NJ
chicken noodle soup, ground beef, spinach, salsa
Stan Hays
Cooking Caribbean
candy blood, deviled eggs, pâte sucrée, buffalo chestnuts
Sister Alicia Torres
An Egg Up

Under construction

Lauren Von Der Pool, Personal Chef

Clubs and societies in the United Kingdom

Noureddine Elgheur, Caterer, Sweet Savories Catering, Brooklyn, NY
Allison Robicelli, Pastry Chef, Robicelli's, Brooklyn, NY

Károly Barkovics

Ultimate Champions: Amateur Champs
lamingtons, lemon verbena, wattleseeds, blueberry pomegranate lollies
pancake mix, strawberry papaya, blue foot mushrooms, pre-cooked chicken feet
Alex Guarnechelli
Celinda Norton, Chef & Food Blogger, Seattle, WA
The sweetbreads is made of a veal thymus gland.

Scottsdale Scorpions

Raffaele Spadavecchia, Executive Chef, Scottadito Osteria Toscana, Brooklyn, NY
Mix and Mache

Olivia Baldwin

Chopped All-Stars: Food Network vs. Cooking Channel
Anthony Hunt
The contestants are all hosts of The Kitchen.
Seth Gordon, Executive Chef, Dune Studios, New York, NY
ladyfingers, baby fennel, almond paste, root beer jelly beans
This episode featured chefs who were eliminated in previous episodes for making egregious mistakes. Fans were given a chance to select the competitors for the episode via an Internet poll.
veal chops, bottarga, graffiti eggplant, caffé macchiato
whole turkey, Brussels sprouts, giblet gravy, pumpkin pie ice cream

Michael Jordan biography

Judy Cage-McLean, Chef, U.S. Army / Caterer, Let Me Cater To You, Spring Lake, NC
wilted carrots, potatoes with eyes, parmesan cheese rinds, meat trimmings
star cookies, strawberries, mascarpone cheese, Buddha's hand
Marie-Claude Mendy, Chef and Restaurateur, Teranga, Boston, MA
buffalo tenderloin, couscous, rainbow chard, squeezable blueberry yogurt
Chopped: Impossible, Part 1
Chris Scott, Chef and Restaurateur, Brooklyn Commune, Brooklyn, NY
margarita mix, quick cook grits, marionberry preserves, vanilla yogurt

Eois flavotaeniata

Blood Orange Sorbet, Sweat, & Tears

* 6× NBA champion
* 6× NBA Finals MVP
* 5× NBA Most Valuable Player
* 14× NBA All-Star
* 3× NBA All-Star Game MVP
* 10× All-NBA First Team
* All-NBA Second Team
* NBA Defensive Player of the Year
* 9× NBA All-Defensive First Team
* NBA Rookie of the Year
* 10× NBA scoring champion
* 3× NBA steals champion
* 2× NBA Slam Dunk Contest champion
* NBA playoffs all-time leading scorer
* Chicago Bulls all-time leading scorer
* No. 23 retired by Chicago Bulls
* No. 23 retired by Miami Heat
* 3x AP Athlete of the Year
* 2x USA Basketball Male Athlete of the Year
* NBA's 50th Anniversary All-Time Team
* NCAA champion
* 2× Consensus first-team All-American
* National college player of the year
* ACC Player of the Year
* No. 23 retired by the University of North Carolina

gory ribs, broccoli rabe, blood soup, mozzarella eyeballs

Michael Jordan Career Retrospective

Michael Proietti
Kirsten Hocker

Die With Me

Zaina Dellaquila, Executive Chef, Condé Nast Cafe, New York NY
Eileen Andrade
"Dream'n of Redeem'n"
red bean paste, jicama, cilantro, bacon jam
Rique Uresti
Samantha McClerran
Rory O'Farrell, Executive Chef, Ayza Wine & Chocolate Bar, New York, NY
Terri Wahl, Chef and Restaurateur, Auntie Em's Kitchen, Eagle Rock, CA
Ben Sargent, Seafood Chef, Brooklyn, NY
Nopales, No Problem
ghee, coconut sugar, guava, chickpea flour
All four contestants are family members that work at the same family restaurant.
April Stamm, Chef Team Leader, Prepared foods at Whole Foods Market, New York, NY
Monica Langowski, Private Chef, Chicago, IL
Lola Garand, Consulting Chef, New York, NY
zucchini, chocolate-covered raisins, vanilla liqueur, peanut brittle
izote flowers, smoked butter, rhubarb, chicken in a can
Gwen LePape, Executive Chef, Frederick's Restaurant, New York, NY
All baskets had beer in them.
Squashed

October 2015

habanero chiles, bittersweet chocolate, fresh sardines
Michael Ferraro, Executive Chef, Delicatessen, New York, NY
duck tongue, pineapple, chestnuts, pork shoulder
circus peanuts, passion fruit purée, graham cracker cereal, curry powder
cherries, pumpernickel bread, curry powder, yuzu juice
Part four of a five-part series of a grilling-themed competition.
freeze dried grapes, marrow bones, Marcona almonds, cannoli cream
Shannon Olvera, Executive Chef, Red Restaurant & Bar, City of Industry, CA
Joe Bayley, Sous chef, Cobblestone Foods, New York, NY
smoked whitefish, deviled quail eggs, biscuits, bloody mary
Linda Green, Caterer, Ms. Linda's Soul Food Catering, New Orleans, LA

navy

lardo, smoked maple syrup, pizza dough, tartufo
Knife Strife

Animal welfare organisations in the United Kingdom

Scottish National Party

swordfish, black garlic mayonnaise, lemon leaves, bear's head mushrooms
Chopped Champions: Part 2
When Chefs Collide
Wilhemina Bell, Executive Chef, Children's Village/Program Coordinator, C-CAP , Philadelphia, PA
pickled eggs, ramps, instant ramen noodles, calf eyeballs
quahog clams, rhubarb, almond butter cookies
duck breast, red malabar spinach, cherry cola, olive loaf
Tamar Robinson
sablefish, pomegranates, sake, graffiti eggplant
Roy Handler, Caterer, Haute Mess Catering, Los Angeles, CA
Araucana eggs, waffles, maple syrup, Canadian bacon
jumbo shrimp, crème de cassis, black quinoa, pastrami
Shake It Up
Tatiana Cicciarella
John Keller, Personal Chef, New York, NY
Kenneth Johnson, Executive Chef, Pescatore, New York, NY
Time & Space
Ruth Cimaroli, Private Chef, New York, NY

Desktop, Laptop, Server

Sam Choy, Chef and Restaurateur, Kawaii, HI
Dean Rucker, Private Chef, Malibu, CA
All-Stars Tournament: Round Four – Chopped Judges
Maine lobster, hot dogs, frozen lemonade, potato chips
witch's brew, blood oranges, blue cheese, pretzel spider webs
Eddie Canlon, Chef and Restaurateur, Canlon's Restaurant, Staten Island, NY
Anastacia Song, Sous Chef, Davio's Northern Italian Steakhouse, Manhattan, NY
Veronica Seguin, age: 15
salsa verde, chicken breasts, bundled lunch kits, blue corn tortilla chips
Mario Bacherini

†M. columbi

Eois fuscicosta

Break a Crab Leg!
A Chopped Thanksgiving
rack of wild boar, shishito peppers, posole, organic roses
Truck Stop Stars
Greek yogurt, sugar cane, cactus pears, popcorn kernels
Robyn Lindars, Chef and Blogger, "Grill Grrrl" food blog, Miami, FL
Gwen LePape, Executive Chef, New York, NY
ends of bread loaves, squeezed orange halves, used coffee grinds, hardened brown sugar
Pods, Grills and Sticky Fingers
Daniel Kligmann
Viewers' Choice Ingredients
domed goat cheese, blue cheese, mostarda, guanciale
Amy Johnson, Private Chef, New York, NY
Paul Ripley, Food and Beverage Manager, Raritan Valley Country Club, Bridgewater, NJ
tortenboden, cocoa hazelnut spread, mirin, beer salt
cinnamon-flavored candy coal, crescent roll dough, sour cream, hot chocolate mix
clove liqueur, bistec norteno, butternut squash, orzo
Chard & True
Peter Lee, Caterer, Chef Pete's Catering Company, Orange County, CA
David Greco, Chef and Restaurateur, Arthur Avenue Trattoria and Mike's Deli, New York, NY
lox ice cream, wasabi microgreens, pink asparagus, ground camel
bologna, mango salsa, frozen hashbrowns, maple egg cream

British businessman

Gillie Holme, Caterer, New York, NY
cockles, kohlrabi, pita bread
Without Missing a Beet
ostrich eggs, plantains, dried strawberries, galangal
The Bold and the Baconful
Elizabeth Chambers Hammer
calamari, Brussels sprouts, Asian pears
Jimmy Tessier, Chef de cuisine, Bacio, Tropicana Las Vegas Hotel and Resort, Las Vegas, NV
peaches, breakfast toaster pastries, bourbon whiskey, corn on the cob
This is the first "Chopped Champions" event, featuring winners of past episodes. The winner of the episode won a cash prize and competed in the next episode against three new champions.
Aaron DuBois
Ashton Keefe, Chef & Instructor
skate wings, pomegranate molasses, purple asparagus, candied sardines
Akiko Thurnauer, Chef and Restaurateur, Family Recipe, New York, NY
Shanna Horner O’Hea, Chef and Innkeeper, The Kennebunk Inn / Academe Brasserie and Tavern, Kennebunk, ME
TV dinners, portobello mushrooms, fresh spinach, sour cream
Jackie Lee, Private Chef, New York, NY
Amy Roloff
Carnie Wilson and
Willie Box, Executive Chef, 793 Juniper, Atlanta, GA
quail, escarole, chocolate-covered raisins, coconut
Bradley Stellings
mille crepe cake, snow crab claws, kohlrabi, Bloody Mary
Stacy Givens
kimchi, apple sauce, gefilte fish, lavash
This was the first of a five-part series, consisting of four preliminary rounds and a finale. The winning chef in each preliminary advanced to the finale, where they competed for a $50,000 prize. This is the second such competition, similar to the one aired in 2012.
The basket ingredients were inspired by Oktoberfest.
ground beef, tomatoes, slider buns, cotton candy
oysters, pomegranate juice, red chard, gingerbread cookie dough
Joshua Whigham, Sous chef, Jack's Luxury Oyster Bar, New York, NY
Izzy Sarto, Executive Chef, Tremont 647, Boston, MA
Spouting Off
striped bass, sour lemon candy, Jerusalem artichokes, cream of mushroom soup
skate, English cucumbers, prunes, shredded wheat crackers
Dan Gardner, Chef / Engine 15, F.D.N.Y., New York, NY
lump crab meat, dried shiitake mushrooms, pink grapefruit, bran cereal
monchong, ramps, macadamia nuts, Galia melon

Zen

strip steaks, ranch dressing, broccoli, pizza turnovers
Ivan Giani
In this episode, the appetizer course was replaced with a breakfast course, the entrée with lunch, and the dessert with dinner. Chef Cain works at Red Rooster Harlem, owned by frequent Chopped judge Marcus Samuelsson.
Chuck Zito
suckling goat, broccoli rabe, farro, cheddar filled pretzels
Nadege Fleurimond, Caterer, Fleurimond Catering, New York, NY
Josh Watkins, Executive Chef, The Carillon, Austin, TX
Fabulous Baker Boys
Ashley Hough, Personal Chef, Los Angeles, CA
pistachio cream, dried plums, fish shaped pretzels, carbonated crystals
Nicole Davenport, Chef and Restaurateur, Sugar and Smoke, Fredericksburg, TX
During the entrée round, the chefs were given a hammer to open the coconut. Chef Anderson works at Landmarc, which is owned by Chopped judge Marc Murphy .
Chris Leahy, Executive Chef, Lexington Brass, New York, NY
The baskets in each round contained a form of chocolate.

The Society (Church of England)

Anne Burrell, Charity: Juvenile Diabetes Research Foundation

after 1929: 2,878 NHP;

Jacques Gautier, Executive Chef and Restaurateur, Palo Santo, Park Slope, Brooklyn, NY

flight deck

bourbon barrel aged tripled ale, beer taffy, beer cheese, beef tips
Jeremy Bringardener, Corporate Executive Chef, Lyfe Kitchen, Culver City, CA
Heather Edwards
Juan Borjas
calf's liver, fava greens, honey wine, halloumi
beef shoulder, baby artichokes, blood oranges, cashew butter
Chef Ricks is a chef at Landmarc, a restaurant of frequent Chopped judge, Marc Murphy.
Bradley Stellings, Consulting Chef, Japan
Remy Ayesh, Culinary Instructor, French Culinary Institute, New York, NY
Nicole Puzio, Executive Chef, Ox Restaurant, Jersey City, NJ
Family Affair
raspberries, asparagus, chicken livers
Talia Thessen
Ralph Battista Jr., Executive Chef, Butterfield 8, New York, NY
farm fresh eggs, cappuccino, Concord grape doughnuts, poached pears
PJ Calapa, Sous chef, Nobu Fifty Seven, New York, NY
David James Robinson, Executive Chef & Owner, Bezalel Gables, Hudson Valley, NY
This was a "nose-to-tail" themed competition. The pig organs in the entrée round consisted of heart, liver, and kidneys, and the chefs were required to use all three of them. Chef Finn works at Fatty Crab, owned by Chopped judge Zakary Pelaccio .
In-Laws, in Teams!
mixed berry jam, ground bison, arugula, hummus chips
Luke Reyes, Executive Chef, The Corner Door, Culver City, CA
Mona James, Executive Sous chef, Palm Restaurant, New York, NY

Brazilian footballer

Jessica Mogardo, Pastry Chef, New York, NY
Leslie Parks, Freelance Caterer, New York, NY
chicken breast, dandelion greens, starfruit, cherry liqueur
Chad Ward, Competitive Barbecue Champion, Whiskey Bent BBQ, Lakeland, FL
All contestants were firefighters. Before strating the Entree round, Ted had the chefs light the saganaki with some alcohol and a lighter provided in the basket. The blow torch in the dessert basket was the first basket ingredient to be a cooking tool rather than a food item.
Dylan Hallas, Executive Chef, Petit Ermitage Hotel, West Hollywood, CA
Sandy Davis, Catering Chef, Union Theological Seminary, New York, NY
The chefs were required to make burgers in each round.
cannoli shells, marshmallows, chocolate sauce, cherry pie filling
There Will Be Bloody Marys
J10
Laurielle Clark, Private Chef, New York, NY
Amanda Fretaig
octopus, purple cauliflower, kumquats, coconut caramel cookies
pork loin, watercress, galia melon, taro root
Cheryl Perry, Chef and Culinary Instructor, New York, NY
cube steak, salsa, queso fresco, frozen french fries
Michell Sanchez
Billy Brigtsen, Chef, Brooklyn, NY
Tynan Gibson, Chef de Cuisine, Tasty n Sons, Portland, OR
All of the contestants in this episode except for Scott Conant have competed on Chopped previously.

Jordan in 2014

french fries, applesauce, passion fruit, dehydrated cheese
broccoli rabe, crystallized ginger, five year aged gouda, mahi-mahi
hollandaise sauce, strawberries, walnuts, blue corn tortilla chips

"There's Michael Jordan and then there is the rest of us."

Jordan Plumbstead
Marco Canora
Jason Zukas, Executive Chef, New York, NY

rail

mackerel, edible flowers, durian cookies, pork stomach in soy
pomegranates, polenta log, maple syrup, seafood sausage
Deborah Bicknese, Executive Chef and Restaurateur, Beast, Brooklyn, NY
Bill Feldman, Chef and Entrepreneur, New York, NY
pork rinds, galangal, purple kohlrabi, rabbit legs and thighs
chicken livers, marrowfat peas, watermelon, chicken tenders
Chocolate, Mussels and Figs

*RMS Mooltan
*HMS Mooltan

spinach, filet mignon, almonds, chocolate covered marshmallows
Melissa Campbell, Training Administrator, Teledyne Controls, Los Angeles, CA

Companies of the United Kingdom

The judges caught Chef Lemoine plating past time limits. As a result, the judges eliminated him.
smoked turkey legs, hominy, corn bread, gummy turkey feet
Chopped Liver

United Kingdom

coffee cake, mimosas, breakfast sausages, cream-filled chocolate eggs
strawberry lemonade, butter crackers, coconut fruit pops, cape gooseberries
All-Stars: Prime Time vs. Day Time
Nealy Frentz, Chef and Restaurateur, Lola, Covington, LA
rosca de reyes, wagyu rib-eye steaks, broccoli, cocktail sauce
Prove it on the Plate
Yule log, brisket, baked potato, mulled wine
Diana Sabater
dried black licorice root, pork rinds, macadamia nuts, limoncello
rainbow chard, bonito, hard cider, couscous
baby eggplants, gooseberries, eggroll skins, lapchang
Brad Sorenson
soft-shell crabs, crunchy peanut butter, sake, sea beans
Frederick Aquino
chickpeas, baby red mustard greens, marinara sauce, silken tofu
lamb tagine, miso paste, croissant doughnuts, zucchini blossoms
Taji Marie, Caterer, Simple Gourmet, Redondo Beach, CA
Jon Cano and Elizabeth Gribko, Chef & Pastry Chef, Salumi Tapas & Wine War, East Massapequa, NY
cinnamon rolls, Turkish coffee, quail eggs, tamarillos
peanut butter, Granny Smith apples, jumbo shrimp

Klattia

Eric Gibbs
Italian orange liqueur, cheese crackers, cherimoya, Jordan almonds
Lonnie Dyner, Executive Chef, Le Petit Marché, New York, NY
snowman doughnuts, roasted chestnuts, white chocolate fudge, hot cocoa ice cream
fideos, broccoli rabe, mezcal, eel
clotted cream, passion fruit purée, spirulina, angel food cake

Interested parties in planning in the United Kingdom

grape leaves, sesame seeds, honeydew melon, pickled ginger
John P. Greco, Chef and Restaurateur, Philip Marie, New York, NY
Champions' Tournament: Part 4
Rouha Sadighi, Chef de cuisine, Penelope Café, New York, NY
venison tenderloin, cinnamon swirl bread, sharon fruit, cornichons
Laili Ali from both and
ground turkey, bluefoot mushrooms, frozen mixed veggies, instant ramen
cotton candy, chicken cutlets, Brussels sprouts, French-fried onions
Mei Chau
John Creger, Head Chef, Gallow Green, New York, NY

*List of aircraft of the Fleet Air Arm

Jonathan Jernigan, Executive Chef, Catering by Jonathan, Willingboro, NJ
James Briscione
flour tortillas, prosecco, Canadian bacon, roasted chestnuts
Kristen Davis, Personal Chef, Long Island, NY
Sarah Pouzar, Executive Chef, Il Forno, New York, NY

H. E. Chaplin

Rick Browne, Chef and Author, Seattle, WA
Kenny Gray, Sous chef, Olivia Restaurant, Austin, TX
Patricio Sandoval, Chef and Restaurateur, Mercadito, New York, NY
James Kilberg, Executive Chef, Il Poggiolo, Chicago, IL

Bad Ground

shiso leaves, pita bread, feta, adzuki beans
Fake Cake, Real Stakes
pork crown roast, green lipped mussels, creamed spinach, truffles
Thirsty for Victory
John Ramirez, Executive Sous chef, Castle on the Hudson, Tarrytown, NY

Soviet Union

Rachel Klein, Executive Chef, Seaport Hotel, Boston, MA

Current constitution

Ryan Whyte, Sous Chef, Restaurant St. Jack, Portland, OR
Cara Thompson, Sous chef, Miami, FL
dorade, baby beets, beef jerky, coffee liqueur

center

cheese blintzes, salsa, poblano peppers, ground pork
maraschino cherries, peas in the pod, parsley root, tripe
rack of lamb, papaya, peppermint patties, spring garlic
Heidi Greening, Georgetown, TX
Anh Luu, Head Chef, Tapalaya, Portland, OR

Ismael Alfonso Blanco

This episode featured previous contestants.
Cooking with Bass
Albert Shim
Heiner Aichem, Executive Chef & Owner, Black Forest Inn, Stanhope, NJ
Ulli Stachl, Food Stylist, New York, NY
duck eggs, Russet potatoes, farmer's cheese, honey herb cough drops
black radishes, smoked beef tongue, garbanzo beans, Italian anchovies
Redeemed or Re-chopped?
Michael Madigan, Chef and Restaurateur, Snails and Quails / Farm 2 Bistro, New York, NY / Nutley, NJ
Marco Suarez, Executive Chef, Ledge Kitchen and Drinks, Dorchester, MA
Paul Joseph, Executive Chef, FireBird, New York, NY
white chocolate apple snowman, pie dough, cranberries, brandy Alexander cocktail
In this episode, the judging panel and contestants were all regular Chopped judges. Other than the championship series, this is the first time that an episode only featured the judges in both roles. All competitors were competing for No Kid Hungry. This is also the first episode to have four judges on the judging panel instead of the usual three.
clotted cream fudge, rice crackers, rainbow sprinkles, pepper jelly
Lisa Beels, Executive Chef and Entrepreneur, Haute Palate and Petite Palate, New York, NY
Alex Moreno, Executive Chef, Border Grill, Santa Monica, CA
Diane DiMeo, Private Chef, Red Box Bistro, New York, NY
John Martone
Einat Admony
canned mandarin oranges, red pearl onions, chicken thighs, pork hock
carob molasses, white chocolate chips, nougat biscuits, raspberries
Chopped Champions: Part 3
pink beans, sofrito, striped bass, coconut chocolate bars
Alyssa Chacon, age: 17
dried persimmon, phyllo dough, pepper jack cheese, sweetbreads
peaches, lemonade, pound cake, piloncillo
Yucca, Watermelon, Tortillas
Carey Bringle, Owner and Barbecue Pitmaster, Peg Leg Porker, Nashville, TN
Ian Muntzert, Chef de cuisine, Commonwealth, San Francisco, CA
Neela Paniz, Chef and Restaurateur, Neela's, Napa, CA
Part 5 of 5. The winner received a $25,000 grand prize, while the other three finalists each received a $1,000 Food Network gift certificate and an authentic Chopped chefs coat.
Stanley Myers
Claire Handleman, Culinary Producer, The Chew, New York, NY
panforte, pancetta, pink currants, crème fraîche

African fish eagle, the national bird of Zambia

Seamus Mullen
Alex Stupak
Cris Spezial, Caterer, Nyack Gourmet, Nyack, NY
Gason Nelson, Private Chef, Full of Flavor, New Orleans, LA
Amateurs' Brawl
Donna Fong
Lou Diamond Phillips, Charity: Share Our Strength, No Kid Hungry
red jalapeños, shortbread cookies, sharon fruit, cream cheese frosting
Rosie Martone
Kris Wessel, Chef and Restaurateur, Red Light, Miami, FL
cacao paste, peanut butter cups, baumkuchen, cherries
culotte steak, Okinawa sweet potatoes, turnips, strawberry leather
All Stars Tournament: Part 1
lasagna, arugula, onion blossom chips, wine purse
Cris Vazquez
Take Heart
arugula, pickled daikon, fresh pasta, mackerel
ground pork, sorghum molasses, cheese crackers, mustard greens
brie, rutabaga, frozen cranberries, English muffins
Peter Giannakas, Chef and Restaurateur, Ovelia Psistaria Bar, New York, NY
Belly Up
canned haggis, smoked gouda, celery, prunes

Genlisia (Rchb.)

Royden Ellamar, Executive Chef, Sensi at the Bellagio, Las Vegas, NV
Kenneth Collins, Executive Chef, Gospel Uptown, New York, NY
Cole Poolaw, Executive Chef, Barsa Tapas Lounge, Charleston, SC
Quail, Arctic Char, Beer
All of the chefs competing in this episode were mothers. They wore street clothes rather than the customary chef coats while competing, but were given chef coats by Ted Allen at the end of the episode.
Heather Priest, Personal Chef, Greenwich, CT
Victoria Neikirk, Executive Chefs, Pearlz Oysters, Charleston, SC
phyllo dough, gorgonzola cheese, pineapple rings, blueberries
sour candy belts, quinoa, pickled turnips, red snapper

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pancake mix, guava nectar, Aleppo peppers, Asian style beef jerky

increase

strawberry pretzel pie, kiwi, chocolate milk powder, orange-flavored liqueur
All Stars Tournament: Grand Finale
striped bass, corn tortillas, applesauce, okra
A Cornish Mess
Afton Farnsworth, Head Chef, Stout Burgers & Beer, Studio City, CA
Tichina Arnold
kombucha, rambutan, egg white powder, candied nuts
Tabb Singleton, Sous chef, Nola, New Orleans, LA

French footballer

United Kingdom friendship associations

Kansas City style barbecue sauce, bananas, whole coconut, smoked almonds
Part four of a four-part tournament. Winners of the three previous episodes faced off for $15,000 in two rounds: appetizer and entree. Judging after the second round held both the first and second rounds in consideration to determine the tournament winner. In the third round, the winner faced celebrity chef Robert Irvine in an additional entrée round for a chance to increase the winnings from $15,000 to $40,000.
Randy Pauly
Sean Quinn, Executive Chef, Frederick's, Brooklyn, NY
Corinne Trang, Chef and Educator, Westport, CT
Anthony Paris, Executive Chef, Crosby Street Hotel, New York, NY
jumbo shrimp, chunky peanut butter, jalapeños, sticky rice
Contestants were required to use the grill each round and could not use the ovens.
Roger Mooking
Class Acts, Too
lacinato kale, finger lime, gummy tarantulas, pre-cooked pig snout
sombrero pasta, garbanzo beans, sun-dried tomatoes, pork chops
Military Salute
Ultimate Champions: Professionals
Chai Trivedi, Sous chef, Buddakan, New York, NY
This was a leftovers competition. The white wine used in the entrée round was Chardonnay.
Ian Kokkeler, Chef, Trace Restaurant at W Austin, Austin, TX
Denzil Richards
Bizarre Baskets
Tommy Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ, Gilbert, AZ
goat chops, churros, tequila, huitlacoche
rabbit, eggplant, pineapple, puff pastry dough
William Lustberg, Sous chef / saucier, Waldorf-Astoria Hotel, New York, NY
shrimp, oatmeal, butternut squash, umeboshi
Damon Gordon,

Preston Campbell Medal

Clio Goodman
C41E3A

Ros, Javier

tapioca pearls, carrots, fruit leather, rabbit
devil's tres leches cake, pink lemons, canary melon, chili pepper honey
Katie Rosenhouse, Pastry Chef, Olana Restaurant, New York, NY
Fig Out
Mike Gowland, Chef and Firefighter, Manning's Eat-Drink-Cheer, New Orleans, LA
Tiki Barber
Maxcel Hardy, Private Chef, New York, NY

Batting average

English

lake perch, tomatoes on the vine, avocados, rolled oats
pork loin, cucumbers, black bean soup, chocolate body paint
pre-cooked chicken feet, poblano peppers, black radishes, fruit-flavored candy
Chris Jaeckle, Sous chef, Morimoto, New York, NY
Tom Spaulding

vertical

Richard Ingraham, Personal Chef, Atlanta, GA
Mikayla Layng, Hometown: Lynbrook, NY
dandelion greens, Greek yogurt, liverwurst, catfish
liquid aminos, beet greens, alfredo sauce, fluke
During each of the three rounds, Chef Matarese failed to complete plating his dishes.
Hung Huynh, Charity: Sunflower Mission
The first in a five-part All-Stars tournament series, where the winner takes home $75,000 for a charity of their choice.
Tristan Welch, Chef Patron, Launceston Place, Kensington, London, England
Tess Middlebrook, Private Chef, New York, NY
Brandon Medley, Hometown: Sewell, NJ
halibut, herbed cheese, asparagus, mango pudding
steamed spiny lobster, pink fermented lemons, amaro, French breakfast radishes
Marcus Samuelsson
clementines, cheese wedges, Aleppo pepper, frozen hot chocolate
This episode featured four past non-winners. This was the first "redemption" episode to feature a non-runner-up as well as the first to feature two chefs from the same previous episode. Chef Magris slipped and fell during the entrée round. Despite saving her food, she spilled boiling water on herself, causing second-degree burns on both her legs. The judges gave Chef Magris the option to bow out of the competition before the judging in that round, but she elected to continue. Although Chef Nitahara won, he gave the $10,000 prize to Chef Magris so she could visit her ill grandmother in France.
bangers and mash, Brussels sprouts, white truffle popcorn, Moscow mule
Rick Giffen, Executive Chef, Stratosphere Las Vegas, Las Vegas, NV
sülze, sauerkraut, German soft pretzels, beer cheese soup
Melinda Dorn, Sous chef and Instructor, New York, NY
Rob Evans, Chef and Restaurateur, Hugo's / Duckfat, Portland, ME
Grill Masters: Episode Five
Wild Ride
prunes, animal crackers, cream cheese
Jeff Mauro
Yazmene Kaylani, age: 16
Prasad Chirnomula, Executive Chef, Thali, New Haven, CT
lamb top round, rutabagas, carrot jam, grenadine
Nong Poonsukwattana
precooked oxtail, labneh in olive oil, mustard greens, fruit cocktail
Elizabeth Falkner
puffed rice cereal, horned melon, cashew butter, gummy worms

Four shafts

marzipan, membrillo, ladyfingers, chocolate lips
purple corn pudding, crystallized ginger, cinnamon spice coffee liqueur, pecans
Rory MacDonald, Head Pastry Chef, Tocqueville, New York, NY
chicken wings , Italian sausage, caramel apple , sheep
Part four of a five-part All-Stars tournament.
Christopher Nguyen, Chef Consultant, Keo Asian Restaurant, York, PA
spirulina chips, jumbo head-on shrimp, red pearl onions, ruby crescent potatoes
taralli, natto, radicchio, whole duck
smoked mozzarella, endive, biscuit dough, pheasant terrine
Eddie Ojeda, Charity: Carol Baldwin Cancer Fund
scallops, cranberry juice, artichokes, burdock root
Chris Trapani, Food Truck Chef/Owner, Urban Cowboy, Austin, TX
popcorn, chicken hearts, escarole, persimmons
Bloody Mary mix, green seedless grapes, cashews, chicken steak
fino sherry, granola, dried persimmon, vanilla ice cream
tuna in oil, super snap peas, fruit candy squares, gnocchi
Barry Frish
Derek Gigliotti, Executive Chef, Onda Ristorante, Mirage Resort, Las Vegas, NV
tangerines, cranberry sauce, chocolate chip cookies, gorgonzola dolce
Leftovers Overload
Kimberly and Justin Maisey, Spa Chefs, Miraval Resort, Tucson, AZ
This was an Italian-themed episode.
seitan, purple ninja radishes, mezcal, canned chili
Fany Gerson, Pastry Chef, La Newyorkina, New York, NY
Ryan McLaughlin, Chef de cuisine, The Vanderbilt, Brooklyn, NY
Alex Rodil
Jasmine Shimoda, Apprenticing Chef, New York, NY
Mike Kollarik
Rainier cherries, walnuts, crème de menthe, canned salmon
Matt Murphy, Executive Chef, The Irish House, New Orleans, LA
Hunter Zampa
All baskets contained something with chocolate.
McCaily Cranna, Sous chef, Hudson's on the Bend, Austin, TX

Gergő Holdampf

chocolate bunny, lamb breast, aleppo pepper, spring garlic
spearmint leaf candy, knodel, almond flour, raisins on the vine
oranges, grapefruit, semi-sweet chocolate chips, bacon
chocolate Swiss rolls, popcorn balls, blackberries, gummy fish
Kayne Raymond, Private Chef, Palo Alto, CA
breakfast sausage, cantaloupe, potato rolls, coconut flakes

Caroline Kennedy

Lester Walker, Executive Chef, Copia, New York, NY
Teen Talent
Lisa Schoen, Executive Chef and Food Stylist, Mad River Post and In Your Kitchen, New York, NY
quiche lorraine, purple cauliflower, blue shrimp, rosé wine
Grill Masters: Part One
egg custard tarts, coffee infused tequila, caramelized onions, pretzels
Cuteness Overload

József Maráczi

Madison Cowan
Brenden Darby
veal shoulder, bean sprouts, Marsala wine, veal tongue
The original airing of this episode was as a lead-in to Food Network's The Great Food Truck Race. All the chefs operate food trucks. Hop Phan also appeared on Cutthroat Kitchen.
Kamel Saci
Jason Kerr
ground pork, camembert, sweet vermouth, haricots verts
Samantha Buyskes, Chef and Restaurateur, Simply Red Bistro, Ithaca, NY
Sam Kass

Approximate North American ranges of the Columbian mammoth and woolly mammoth inferred from fossil finds

scallops, Chinese broccoli, tamarillos, finger limes
Nicki Bogie, Culinary Instructor, The Fresh Air Fund, Fishkill, NY
Laila Ali
yuzu marmalade, chicory, dried blueberries, Dungeness crab
Ryan Costanza

Jarred MaxwellBen Cummins

Robert Corbin
Sylvain Harribey, Executive Chef, Sofitel New York, New York, NY
Geter Atienza, Sous chef, The Fairmont Miramar Hotel, Santa Monica, CA
meatloaf, corn muffin mix, green tomatoes, yogurt parfait
Nikki Hill, Chef & Caterer, Earl's Gourmet Grub & La Copine, Los Angeles, CA
leftover pot roast, leftover steamed rice, escarole, 1/2 bottle of white wine

Haunted

Meyer lemons, marshmallows, charcoal biscuits, zucchini
challah, almond butter, tamarind pods, delicata squash

max takeoff alt

All-Stars: Grand Finale
ground lamb, Stilton cheese, Chinese eggplant, birch syrup
Judson Branch, Senior Sous chef, Marriott Downtown Philadelphia, Philadelphia, PA
Mario Tolentino, Private Chef, Can Cook Personal Chef Services, New York, NY
The contestants were required to fry something in every round. In addition to the deep fryer, each chef was provided with a pot of oil preheated to frying temperature at the start of each round.
oysters, clementine oranges, Chinese okra, French dressing
Ian Friedman, Executive Chef, Rainwater Grill, New York, NY
Part two of a five-part All-Stars tournament.
mint julep, rack of lamb, eggplant, apple spiced cake
Anna Maria Santorelli, Chef and Restaurateur, Anna Maria's, Larchmont, NY
Crystal Fox, Chef, Sisters Night Club, Philadelphia, PA

→ Eibar

venison tenderloin, quince, eggnog
smoked turkey legs, ramen noodles, cherry bomb peppers, endive
buckwheat honey, hot dogs, taro root, beef fat
Get it Together
cocoa nibs, blackberries, corn tortillas, ginger
All-American Competition
peanut brittle, Mexican chocolate, grape tomatoes, sponge cake snacks
Emily Sims, Executive Chef, Ici, New York, NY

Olivér Tihanyi

Raw Enthusiasm
tortilla lime chocolate bars, dark chocolate, deckle of beef, naranjillas in syrup
wild boar roast, sweet potato chips, nopales, acai berry juice
diver scallops, harissa, pink grapefruit, speck
powdered peanut butter, ice cream sandwiches, marshmallows, curry powder

Santa Elena, Entre Ríos, Argentina

Scott Pajak, Chef de cuisine, Lagasse Stadium at the Palazzo Resort, Las Vegas, NV
geoduck, spring garlic, purple artichokes, fish fillet sandwich
Johnny Ulloa
Leo Mamaril, Chef de Tournade, Pearl & Ash, New York, NY
crescent roll dough, pickled apricots, salted caramel sauce, candied mushrooms

CVN-79

Part 3 of 5. The tortilla chip lunch kit in the appetizer round included tortilla chips and some salsa.
Rose Ludwig, Culinary Instructor, Le Cordon Bleu, Los Angeles, CA
Jean-Louis Gerin, Chef and Restaurateur, Restaurant Jean-Louis, Greenwich, CT

Patrick Smith

Jun Tanaka, Executive Chef, Pearl Restaurant, London, England
Melissa Cookston, Professional Barbecue Competitor, Nesbit, MS
black cod, puffed rice cereal, pineapple, chorizo
Jackie Baldassari, Roundsman, Olde York Country Club, Chesterfield, NJ
oatmeal, dried currants, yuzu juice, vanilla ice cream
Michael Jenkins, Chef, Butter, New York, NY
Reality TV Stars
standing rib roast, guava paste, smoked mozzarella, bok choy
Siggy Sollitto, Chef and Restaurateur, Siggy's Good Food, Brooklyn Heights, NY
Mary Brent "M.B." Galyean, Expedition Chef
Part 2 of 5.
This was a carnival themed episode. Each basket had ingredients typically found at a carnival, two of each baskets ingredients were deep fried. Chef Prince works for fellow Chopped judge Chris Santos, who did not appear as a judge in this episode.
Deborah Gorman, Catering Chef, The Good Knife, New York, NY
nopales, sweet potatoes, pie crust, mezcal
Sticking To It
mac and cheese, Canadian bacon, swiss chard, monkfish
Rose Kai

_thinwhitesides

Nathanial Zimet, Chef and Restaurateur, Boucherie, New Orleans, LA

propeller

Laura Cheng
black sea bass, wakame, cream soda, black garlic
canned cheddar cheese, wheat biscuit cereal, guanciale, apple moonshine
Mannee Soohoo
Victor Squire
Chris Coombs, Executive Chef, Dbar, Boston, MA
Ed Harris, Junior Sous chef, Buddakan, New York, NY
Ondre'a Duverney, Caterer, New York, NY
Rique Uresti, Spin Instructor, New York, NY
Jen Catron and Paul "Outlaw", Chefs, Jen & Outlaw's Fish Fry Truck & Crawfish Boil,
Jonathan Doar, Sous chef, Fishtail by David Burke, New York, NY
argan oil, apricots, fresh pasta sheets, cheese spread

David Cameron

Diana Sabater, Philadelphia, PA
Tara Thomas, Executive Chef / Owner, Traxx, Los Angeles, CA
dressed squab, stuffed grape leaves, feta cheese, cherry cola
tilefish, hot German mustard, pimento cheese, cape gooseberries
All the ingredients in the baskets were chosen by viewers via social media; specifically, Pinterest, Facebook, and Twitter.
Tom Gloster
Salty Veggies & Heated Battles
Against the Tide
When Octopuses Attack
Danny Lachs, Chef and Restaurateur, Tortaria, New York, NY
Paolo Pasio, Chef and Restaurateur, Osteria Latini, Brentwood, CA
Joel Allette, James Baldwin High School and 4Food Restaurant, New York, NY

Giraffa camelopardalis thornicrofti.jpg

Marcellus Coleman, Executive Sous chef, Abe and Arthur's, New York, NY
sea bass, Anjou pears, poblano peppers, saffron
Natalie Coughlin
Jeffrey Forrest
Elizabeth Karmel

International membership

All Stars Tournament: Part 2
Rob Evans, Chef and Restaurateur, Hugo's, Portland, ME
Each basket contained American staple-themed ingredients.
piadina, purple malabar spinach, preserved lemon, veal cutlet
Contestants were first responders such as police and paramedics.
Michael Bryant
Peter Lemos

13m

Eric Greenspan, Charity: Stu and the Kids
Chopped Family Thanksgiving
Frozen Fries with That?

Republic of Zambia

Jonathan Kavourakis, The Stanton Social, New York, NY
Mary Beth Johnson, Executive Chef, Maritime, New York, NY
Camila Alves
Holiday Cooking
Julio Lazzarini, Executive Chef and Owner, Orillas Tapas Bar and Restaurant, Wilmington, DE

Ms. Leigh Moore

coconut oil, black cod, dinosaur kale, pork rinds
Danielle Saunders, Private Chef, New York, NY
Chopped Champions: Finale
Anna Serrano, Police Sergeant

capital

lobster, harissa, candy cane beets, gingerbread house
Helen Park, Executive Chef, New York, NY
Billy Gardell
Joshua Stokes, Private Chef, Grill a Chef, New York, NY
Mihoko Obunai, Freelance Chef, Atlanta, GA
The baskets in each round contained two types of cheese.
Family Food Fight
Michael Bicocchi, Executive Chef, Flex Mussels, New York, NY
Marrowly We Roll Along
black pepper crackers, plums, kefir, chamomile flowers
Grill Masters: Part Two
crab legs, sweet vermouth, asparagus, Mexican wedding cookies

*Detroit Tigers

Two A1B nuclear reactors

Ronit Penso, Private Chef and Author, New York, NY
potato chips, strawberry toaster pastries, fast food sundae, mini marshmallows
Jake Diamond, Hometown: Montclair, NJ
Paul Rut

National Anthem of Zambia File:Zambia National Anthem.ogg

Cloche Call

László Szabó

mussels, coconut milk, hot pepper jellybeans, squid jerky

Eois fulvicosta

Linda Miles, Chef and Manager, Chapel Manor Senior Health Care Center / Philabundance, Philadelphia, PA
Adele DiBiasi, Chef and Restaurateur, Bona Vita Osteria, Summit, NJ
Greg Koch
Pretty Please with a Pepper on Top
Amy Goffio-Mahabir, Sous chef, NYU Medical Center, New York, NY

Belfast

John Dory fish, arugula, vodka martini, pate
Tre Ghoshal, Chef and Owner, Adara, Montclair, NJ
wafer sheets, vanilla pudding cups, lemon soda, blow torch
reindeer pâté, sparkling cider, candied ginger, jelly-filled donuts
Chopped Champions: Part 4
Dimitri Voutsinas, Executive Sous chef, Water's Edge, Long Island City, NY

Composite male skeleton in the Page Museum at the La Brea Tar Pits

Compilation episode featuring highlights from the first 26 seasons , along with tips on competing in the Chopped kitchen.
key lime juice, cream cheese, banana paste, ladyfingers
Sunny Side Apps

András Jancsó

turkey breast, baby turnips, pearl onions, coconut flakes
Wei Wen, Executive Chef, Susanna Foo Gourmet Kitchen, Radnor, PA
emu egg, pancake mix, bloody mary mix, lobster
Giorgio Rapicavoli
Own It!
baby octopus, bok choy, oyster sauce, smoked paprika
Jeny Weimer, Executive Chef & Co-Owner, The Steel Cart, New York, NY
J11

Brazil squads

beef tendon balls, purslane, jerusalem architokes, chocolate peanut butter cups
Pnina Peled, Executive Chef, The New York Helmsley Hotel, New York, NY
Kent Rollins
Pesto Chango
mangosteens, mustard greens, dried shrimp, yak strip steaks
Part 1 of a 5 part tournament featuring 16 past champions divided into 4 divisions of 4 contestants. The winner of each preliminary round advanced to the finale, whey they competed for a grand prize of $50,000, plus a new car. All contestants are professional chefs who were Chopped champions from other episodes. Fatima Ali had competed 2 other times before this and . This episode had a 30-minute "after hours" special that aired directly after the episode. The judges cooking on the first round were Aarón Sánchez, Geoffrey Zakarian, and Chris Santos; they cooked the appetizer round of this episode. The second round had a different basket from a different episode with Amanda Freitag, Maneet Chauhan, and Aarón Sánchez cooking. The third round had Scott Conant, Alex Guarnaschelli,and Amanda Freitag cooking a basket from a different episode .
Aidan Friedson
Cheryl Barbara, Head Cook, High School in the Community, New Haven, CT
Jason French
lamb shanks, creme brûlée, ginger, baby leeks
Faye Hess, Cooking Teacher and Blogger, "FayeFood" food blog, New York, NY
Jessica Wilson, Sous chef, A Voce Columbus, New York, NY
Peter Klein, Executive Chef and Part Owner, Chow Bar, New York, NY
Guillermo Perez, Chef de cuisine, SushiSamba NYC Park, New York, NY
white bread, unsalted pistachios, buckwheat honey, zucchini
$50,000 Tournament: Round Three
black forest bacon, ricotta pancakes, smoked salmon, prune juice
A Wish Upon A Starfruit
First Things Worst
Ramen, canned apples, okra, biscuit dough
Kyle Bernstein, Culinary Instructor, New Hampton, NY
Berthsy Ayide, Chef and Caterer, The Kitchen Sink, New York, NY
Monica Langowski, Private Chef, A Table For Two Private Chef Service, Chicago, IL
All the baskets contained leftovers.

Location in Lagos Metropolitan Area

All 650 seats in the House of Commons

James Lee, Chef and Restaurateur, New York, NY
grape flavored gelatin, lemon verbena, brie, shortbread cookies
Ryan Bartlow, Chef de cuisine, Frankies 570, New York, NY
chicken in a can, corn cob jelly, crayfish, sweet lemons
Wok This Way
Vito Facciabene, Chef and Restaurateur, Vibano's Trattoria, Bronx, NY
Sue Torres
Kathie Leonard and Danielle Leonard
Sam Nuckols, Chef de Partie, Womack Restaurant, Los Angeles, CA
Adrianne Calvo, Chef and Restaurateur, Chef Adrianne's, Miami, FL
Gotta Grill!
pork loin, crunchy cheese curls, escarole, chia seeds
seafood paella, ground chicken, dry sherry, bread and butter pickles
Leah Wilcox, Chef and Owner, Babycakes Food Truck, Chicago, IL
turkey ice cream cake, mashed potato candy, cranberry salsa, green bean ice pops
ostrich fan filets, purple asparagus, fish roe in a tube, blueberry wine
Solomillo iberico, preserved lemons, arugula, peanut soup
Canned Cheese, Please!
soppressata, pasta dough, newborn baby fish, limoncello

→ Zaragoza

Cam Boudreaux, Sous chef, The Green Goddess, New Orleans, LA
Dweezil Zappa, Charity: Guitars Not Guns
This is the first episode to feature an all-female panel of judges.
eel, pepihuates, shaved coconut, sea beans
Douglas fir brandy, plum pudding, dried persimmon, chocolate Santa
butter crackers, grapefruit, feta cheese, gin

All Stars

Bizarre Battle
High Hopes
pumpkin pie, French-fried onions, dried oysters, turkey
knockwurst, pretzels, ramps, mangosteen
Buckwheat Blunders and Twists of Fate
Mike Greenfield, Caterer/Internet Chef, Brooklyn, NY
Juerg "Fed" Federer, Chef & Instructor, Sex on the Table, New York, NY
Shanna Pacifico, Chef de cuisine, Back Forty, New York, NY
Jeremy Duclut, Executive Chef, Georges' Bar and Restaurant, Wayne, PA
green cerignola olives, honey distilled liqueur, gala apples, Kaiserschmarrn
Joe Rego, Executive Chef, Club Opera, Atlanta, GA
A Prickly Situation

African fish eagle just caught fish.jpg

mussels, canned tomatoes, pita bread, celery root
head-on shrimp, pickled raisins, roasted chickpeas, Romanesco cauliflower
Mike Davis
chicken breast, blue corn tortillas, Tuscan kale, sea urchin
Monique Barrow, Sous chef, Murphy's, Atlanta, GA
leftover shepherd's pie, leftover hard-boiled eggs, hot sauce packets, leftover broccoli casserole
Lola Garand, Freelance Consulting Chef, New York, NY
Mummies and Gummies
Part 5 of 5. Contestants won previous parts. The winner received a $40,000 scholarship and an additional $25,000. All other contestants received a $1,000 gift card to FoodNetwork.com. Four of the teen chefs that did not win this season's Teen Tournament would return for a teen chef redemption episode in season 25.
Thiago Silva
Phillip Frankland Lee, Chef & Owner, Scatch Bar, Los Angeles, CA
Ashley Dudley, Hometown: Hancocks Bridge, NJ
Gianfranco Franzese, Chef and Restaurateur, Pasticceria Bruno, Staten Island, NY
Day of the Dead cookies, watermelon brain, chocolate covered bugs, boo-nilla shakes
dragonfruit, pancakes, lemon meringue pie, jalapeños
Jason Zukas, Chef Consultant, Bocca Fina, Queens, NY
Chopped Gastropub
venison tenderloin, watercress, eggplant, pecan pie
Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY
Gary Ly
Wayne Lyons, Chef and Restaurateur, Soul Flavors, Jersey City, NJ

jordami01

Charlene Johnson, Executive Chef, 202, New York, NY
cinnamon cereal, pie crust, chocolate fudge sauce, grape carbonated candy
corned beef, gummy fried eggs, black olives, baby corn

Péter Grabant

celery root, cinnamon candies, blackberries, marshmallow spread
All baskets had chicken products.
top round of lamb, coconut flakes, snap peas, quick grits
halibut, Chinese celery, peperoni risotto, orange powdered drink
Cory Morris, Chicago, IL
cooked corn cobs, pitcher of sangria, duck sauce, stale plain doughnuts
brook trout, cream corn, kale chips, bacon flavored vodka
Virginia Willis, Chef and Author, Atlanta, GA
Fungi Times
catfish, tomatillos, marshmallows, rutabagas
Brandon Boudet, Chef and Restaurateur, 101 Coffee Shop, Dominick's, Little Dom's, and Tom Bergin's Tavern, Los Angeles, CA
branzino, french green lentils, firm tofu, mostarda
Lizzie Singh-Brar, Executive Chef, Fanny, Brooklyn, NY
Lynette Thomas, Head Cook, St. Martinville Primary School, St. Martinville, LA
FF8C00
canned pumpkin, malted chocolate balls, pie crust, lamb heart
British piccalilli, biscuit dough, watercress, soft-shell crabs

Gerald

Yuzu Never Know
Burn for the Worse
duck confit, red cherry peppers, frozen naan, vanilla beans

gold

Angela Majko, Sushi Chef, Uchiko, Austin, TX
Ben Bettinger
gyro meat, piquillo peppers, hearts of palm, oysters
duck breast, polenta, sharon fruit
Gypsy Gifford, Executive Chef, Cafe Pinot, Los Angeles, CA
Steve Luttrell, Chef de cuisine, La Silhouette, New York, NY
ginger snaps, crème fraîche, instant coffee, carrots
Jeff O'Neill, Executive Chef, The Villa by Barton G, Miami Beach, FL
All of the ingredients of the baskets were scraps - ingredients that are normally thrown away.
Richard Henderson, NYPD Bomb Squad Detective
white balsamic vinegar, chocolate covered peanuts, dried cranberries, masa harina
maraschino cherries, Greek yogurt, canned espresso, corn nuts
Part 5 of 5. The remaining 4 celebrity chefs competed to win the $50,000 for charity.
milk stout, stout beer jelly, soft pretzels, peaches
Sports Stars

→ Brescia

smoked pork chops, savoy cabbage, ginger snap cookies, blood sausage
Nino Asaro, age: 16
dried apricots, gingerbread cookie dough, elderflower liqueur, halva
Angie Shaghaghi, Chef Instructor, Creative Cooks, New York, NY
Dean Yasharian, Executive Sous chef, Bar Boulud, New York, NY
Salma Zahran, age: 15
spiral ham, string beans, cranberry mousse, sweet potato casserole
Lucy Felong, Hometown: Hightstown, NJ
Teen Invasion
Tasheena Butler, Chef and Caterer, T. Marie's Kitchen & Catering, New Orleans, LA
Lauren Kyles, Head Chef, Daily Grill & Public School, Los Angeles, CA
My Way
tarragon soda, vanilla pastilla, cashews, cranberries
Josh Distenfeld
Kat Ploszaj, Executive Chef, Petit Oven, Brooklyn, NY
ice cream cones, lump crab meat, baby turnips, pickled ginger
pig's head, ajvar, vegetable steamed buns, chinese broccoli
crumpets, cream cheese, aloe vera juice, orange slice candy

With Moira: Sarah and Jonny

Chopped Chops
James Klayman
falafel mix, chicory, habanero peppers, date paste
Meg Hall
Nyles Emile
chicken wings, soba noodles, celery, string cheese
pumpkin-spiced lattes, rainbow carrots, turkey cookies, spiced pecans
Lisa Keys
New Zealand mussels, Bosc pears, marula liqueur, frozen waffles
scallops, collard greens, anchovies, sour cream
cinnamon toast cereal, Asian pears, chocolate covered raisins, camembert
rainbow chard, papaya, granola, parsnips, calamari
Matthew Zappoli, Owner and Executive Chef, Tre Amici, Long Branch, NJ
Justin Werner, Executive Sous chef, Colicchio & Sons, New York, NY
Future Stars
pupusas, blowfish tails, black beans, horchata liqueor
Stephanie Mishoe, Pastry Chef, Charleston, SC
Cody Monfra, Sous chef, Palace Cafe, New Orleans, LA
Doughs and Don'ts
Have a Heart
All contestants are fathers.
Mikey Robins, age 14, Philadelphia, PA
Lighter and healthier ingredients were featured in the baskets.
Ronnie Vincent, Executive Sous chef, Joe's Stone Crab, Miami, FL

Labour Party

The Empire Strikes Back

tuna belly, key limes, black radishes, bacon popcorn
carrot cake, baby fennel, kumquats, kosher shrimp
Chinese New Year
turbot, wasabi peas, purple cauliflower, satsuma mikan
Connie Tran
James Gillespie, Culinary Instructor, New York, NY
Michael Imperioli, Charity: Pure Land Project
Nick Grosz, Executive Chef, Norwood Club, New York, NY
Evelyn Cheatham, Chef and Instructor, W.O.W. , Santa Rosa, CA
red mullet, peach palm fruit, haricots verts, licorice candy

prop

Rodney Henry, Pie Maker, Dangerously Delicious Pies, Baltimore, MD / Washington, DC
Licia Kassim, Executive Chef, Mashmomack Fish & Game, Pine Plains, NY
Arctic char, concentrated vinegar, smoked butter, purple spinach
Michael Maroni, Chef and Restaurateur, Maroni Cuisine, Northport, NY
protein powder, caramel coated popcorn, tangelo, olive oil cake
Matt Jozwiak
cactus pear, soft pretzels, farmhouse cheddar, wheat beer
lamb t-bones, graffiti eggplants, string cheese, beer
sablefish, pineapple, fruit and nut bars, turnips
smoked kippers, hard boiled eggs, treviso, sparkling cider
Thyme Flies
The Holiday Kitchen

Home runs

Josh Cohen's diner was featured on Diners, Drive-Ins and Dives.
Chris Houlihan, Chef de cuisine, AFrame, Los Angeles, CA
Adam Sobel
Teen Tournament: Part Two
sorghum molasses, kefir, cactus pear, pigs in a blanket
Fatima Ali, Sous chef, Café Centro, New York, NY
Mark Barrett, Chef, Henry's, New York, NY
Chopped Catwalk
Kent Rathbun
arak, canned pumpkin, amaretti cookies, cayenne pepper

→ Chelsea

rainbow trout, Napa cabbage, smoked paprika, white chocolate chips
banana chips, rice paper, kabocha squash, sardines
deep dish pizza dough, rabbit escabeche, Swiss chard, pineapple cheese spread
Mai-Khanh "Maiki" Le, Chef de cuisine, Josie, Santa Monica, CA
Joel Gargano, Executive Chef, Higher One, New Haven, CT
Lou Campanaro
Pete Ascolese, Chef and Restaurateur, Hope and Anchor, Brooklyn, NY
Heather Profetto
pumpkin pie flavored vodka, cranberry pie, turkey fat, mashed potatoes

Arizona Fall League

Geraldine Martone
cold brew coffee, peanut butter toast, strawberry purée, Italian milk cookies
Robin Moore, Private Chef and Instructor, New York, NY
Mike Minor, Executive Chef, Border Grill at Mandalay Bay, Las Vegas, NV
Richie Katzenberg
Madison Cowan hired both Lance Nitahara and Amanda Frietag to be his sous chefs when he appeared on Iron Chef America.
applewood smoked bacon, poached pears, french toast, cracklings
pork secreto, 100-year-old eggs, red leaf lettuce, onion ring snacks
Blake Orchard, Sous Chef, BLD Restaurant, Los Angeles, CA
chickpea curry, beef shoulder, finger limes, coffee pods

Albanian woman

boar shoulder, etouffée sauce, bacon, okra
The baskets all included spicy elements.
champagne, dragon fruit, tahini, cake flour
chai tea latte, gala apples, black licorice, puff pastry

max takeoff main

amaranth leaves, blackberries, lamb fries, curd chile
Coolio, Charity: Jarez Music Foundation

French Footballer

beef tenderloin, gingersnap cocktail, potato latkes, tzimmes
Adam Goldgell, Chef, Sugo Café, Long Beach, NY
veal sweetbreads, fondue cheese, green chili sauce, artichokes
corn flakes cereal, sweet chili sauce, golden raspberries, labne
Jitters & Giant Eggs
Grill Masters: Episode One
Shawn Fralin, Private Chef, Miami, FL
coconut jam, shredded phyllo dough, ginger ale, peanut caramel candy bars
Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL

Burnt Flowers Fallen

Missy Corey, Kitchen Manager, Duckfat, Portland, ME
Part 4 of 5. All the chefs are celebrities who formerly competed on Chopped for charity, each being a finalist in the tournament they originally competed in. Brandi, Carnie, and Gillian had competed against each other before when they were finalists in Season 19's Tournament Of Stars
saltine crackers, green papaya, dried mangoes, cotton candy
Fright Bites
buckwheat groats, jews mallow, hard cider, elk tenderloin
Charles Lopez, Sous chef, Tastings Catering Company, New York, NY
Tournament of Stars: Rachael vs. Guy!
Michael Psilakis, Charity: The Polycystic Kidney Disease Foundation
Hecho en the Chopped Kitchen
Viewers Choice Baskets
salted duck, dried olives, green gelatin, prosciutto
vanilla cognac, guava paste, barley flour, duck fat
All of the contestants are models.
Andrea Bergquist, Executive Chef, New York, NY
toasted lager, hop drops, hickory smoked sausage, fried pickle
Angela Majko
This is the first episode to feature four British chefs.
Anne Burrell
Anna Mindell, age: 15
Heads Up!

Soproni VSE

Noelle Smith
lime pickle, red chard, baby octopus, Tokyo scallions

* Birmingham Barons
* Scottsdale Scorpions

Sandy Davis, Catering Chef, Showstoppers Catering at Union Theological Seminary, New York, NY
Haricot Flair

Zambia .svg

Jason Tilmann, Executive Chef, NYY Steak, New York, NY
Luis Gonzalez, Executive Chef, Knickerbocker Bar & Grill, New York, NY
rum raisin ice cream, broccoli spigarello, potato tots, potted meat
Chilean sea bass, avocado, dried wakame seaweed, popcorn balls
Adrian Ashby, Queens, NY
Mike Solyn, Freelance Chef, New York, NY
tilapia fillets, plantains, crispy fruit cereal, pink grapefruit jam
pink grapefruit, seafood sausage, wasabi peas, cream of coconut
fried pork brain sandwiches, dried pomegranate seeds, chocolate mint, spaghetti rings
Part 3 of a 5-part competition for $50,000 for a charity of the winner's choice.
Gregory Generet
vodka-infused chocolate milk, persimmons, crumpets, cashews
Natasha Case
pumpkin beer, fresh cranberries, pecans, instant potatoes
Raphael Martone
passion fruit, angel food cake, toasted marshmallows, fruit ring candies
David Goldwhite, Private Personal Chef, New York, NY
Ayesha Nurdjaja, Executive Chef, Il Bordello, New York, NY
black mission figs, slivered almonds, lemons
Terry Koval, Chef and Restaurateur, Farm Burger, Decatur, GA
Ken Oringer
falooda glass noodles, oranges, graham crackers, Armenian string cheese
coffee liqueur, avocados, boiled ginkgo nuts, honeycomb
kumquats, cheddar pennies, chipotle chiles, grasshoppers
My Froggy Clementine
wasabi root, blueberries, cocktail blinis, guanciale
crayfish, red seedless grapes, fiddlehead ferns
Joe Cecchini
Beg, Borrow or Eel
Clara Park
Matt Dunn, Sous Chef, New York, NY
Grill Masters: Episode Four
bangers, apple chips, asparagus, chocolate-covered almonds
The contestants were home cooks who had all competed previously. Tommy Werther and Jackie Khanich had previously competed against each other on the same episode.
Say Cheese!
Steven Brand, Executive Chef, Upstairs on the Square, Cambridge, MA
Megan Fells, Chef and Restaurateur, The Artist's Palate, Poughkeepsie, NY
Food Network Stars!
Chocolate Challenge
Max Aronson, Hometown: Woodlake, NJ
duck confit, unripe mangoes, couscous, red carrots
All contestants were chefs who had unsuccessfully competed in previous episodes looking for redemption.
buttermilk, braeburn apples, kiwis, amaranth grain
Ready, Set, Escargot!
Marisa Biaggi, Public Relations, Orange Agency, New York, NY
Paul Viggiano, Cooking Instructor
rosewater syrup, almond butter, rambutans, mashed potato candy
mahi-mahi, candy cane beets, verjus, olive loaf
Penn Jillette, Charity: Opportunity Village
house-smoked bacon, monkfish cheeks, deviled eggs, house-made pickles
Matt Lambert, Chef de cuisine, Musket Room, New York, NY
Oui, Oui, Confit
wild boar roast, katsu sauce, pattypan squash, caperberries
skordalia, Hawaiian parrotfish, pickled sour grapes, chayote squash
Elizabeth Mwanda, Founder, Winning Diabetics, New York, NY
passion fruit, dates, lady fingers, chocolate sauce
key lime juice, pepitas, halloumi cheese, hot dog buns
Aarón Sanchez

United Kingdom general election, 2015

Michael Jacobs, Food Consultant and Caterer, Miami Heat, Miami, FL
rack of wild boar, cactus flower buds, spoon fruit, portabella mushrooms
Phil Crispo, Assistant Culinary Professor, Culinary Institute of America, Hyde Park, NY

Jedi Master of the High Council

peanut butter and jelly sandwiches, marshmallow spread, thai curry paste, chocolate covered espresso beans
Robert Painter, Sous Chef, Biagio's Osteria, Stratford, CT/ Engine 63, F.D.N.Y., New York, NY
duck eggs, chicken, waffles, mimosa
Antonio Mure
Frankly Frantic
Rich Landau, Chef and Owner, Vedge, Philadelphia, PA
Gina Rodriguez, Executive Chef, Kokopelli Restaurant and Tequila Bar, Philadelphia, PA
Contestants were required to make a sandwich for every course.
Tailgate Fate
papaya, rice crackers, sake, jura erguel
Alex Magloire
James Briscione, Chef Instructor, Institute of Culinary Education, New York, NY
antelope chops, red curry paste, rainbow carrots, ants on a log
broccoli rabe, chicken tenders, baked pizza dough, sour gummy candies
One in a Hundred
Part two of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale. A hammer and screwdriver was provided in the dessert basket to help the chefs crack open the ostrich egg.

In excess of

Bryce Shuman, Sous chef, Eleven Madison Park, New York, NY
Andre Marrero, Chef tournant, L’Atelier de Joël Robuchon, New York, NY
Rosalind Balducci, Personal Chef / Caterer, That Personal Touch Cuisine, New York, NY
Tapas Time
smoked eel, cream cheese spread, quince paste, hericots verts

j/jordami01

Adam Powers, Chef and Restaurateur, Fetch, New York, NY
Teen Tournament: Part Three
Arlene Stewart, Personal Chef, New York, NY
Chuck Subra, Executive Chef, JW Marriott New Orleans, New Orleans, LA
deep-fried tequila, nectarines, deep-fried butter balls, red, white and blue ice pops
Amazing Amateurs
blue foot chicken, broccolini, tequila, dried limes
Scottish red-legged partridge, peanut butter taffy, lacinato kale, red curry paste
salmon, avocados, cactus pears, orange worm suckers
andouille sausage, lychees in syrup, jalepeño peppers, canned cheese
Rudy Poindexter
All Stars Tournament: Part 3
Virginia Monaco, Chef, The Vanderbilt, Brooklyn, NY
Better Saffron Than Sorry
meatloaf mix, sweet potatoes, green beans, Old Fashioned
Brunch Boxes
Wade Burch, Executive Chef, South West NY, New York, NY
maple smoked cheddar cheese, almond flour, mayonnaise, dates
Millie Fernandez
This was the first of a five-part series of episodes in which categorical groups of celebrity chefs competed for charity.
Big Hitters

Preston Campbell Medal:

bratwurst, scallops, plums, red quinoa
swordfish, watermelon, wine coolers, potato skins
Christine Campbell, Butcher and Private Chef, Long Island, NY
Catherine Cosby, Executive Chef, Montreux Bar & Grill, Summerville, SC
Gavin Kaysen
Christian Dolias, Chef, Cutthroat Culinary, Las Vegas, NV
Crunch Time
Dung Trinh, Chef, Bar Bruno, Brooklyn, NY

Éder with Sampdoria in 2012

All courses had a sweet as a required ingredient. These sweet ingredients were hidden under a separate cloche.
matzo, pomegranate molasses, roasted chestnuts, baby fennel
Kate Campbell
tomatillos, crème fraîche, plain donuts
cow tongue, cow feet, beef jerky soda, chateaubriand
chocolate cereal pine cones, boneless leg of lamb, candy cane milkshake, potato pancakes
Hannah Hopkins, Chef and Restaurateur, Dish, Mahopac, NY
Tony Kang, Sous chef, Brookville Country Club, Upper Brookville, NY
Luisa Fernandes, Executive Chef, Georgia's Cafe and Bakery, New York, NY
bone broth, teff, edamame noodles, grass-fed beef strip loin
Anthony Ricco, Chef de cuisine, Spice Market Restaurant, New York, NY

Alexandre Pato

Peter Kontomanolis, Sous Chef, Brookville Country Club, Long Island, NY
branzino, baby bok choy, celery soda, fortune cookies
banana chips, frozen grilled chicken breasts, candy cane beets, cherry jelly beans

michael_jordan

Sharon Singelton, Caterer, Singlelicious Catering, Staten Island, NY
Garrett Eagleton, Freelance Chef, The Meat Hook, Brooklyn, NY
Ally Lopez
Batter Hurry Up!

Salon Pictures

turkey sausage, rutabaga, green bean casserole, honey baked ham

Rhodesian giraffe

Anette Kreipke, Ridgefield, NJ
Artie Wachtel
Chopped Tournament of Stars: Sports Stars!
lump crab meat, daikon radish, Japanese mayonnaise, chili garlic coated peas
A Chopped Junior Thanksgiving
Fatima Ali
Mary Sue Milliken, Charity: No Kid Hungry

Santa Elena, Argentina

Martin Tóth

Mississippi mud pie, brie cheese, Italian maraschino cherries, potato crisps
Lucerno Martinez Obregon
J12
Marcel Vigneron, Charity: L.A. Kitchen
Robert Sevchik

Eois flavifulva

Richard Blais
Jaquy Yngvason, Food Stylist, New York, NY
Lauren Proceszyrn

Green Man

plane

Alejandra Padilla, Sous chef, La Fonda del Sol, New York, NY
Elderoy Arendse
Keep On Trucking
Van Dao, Chef and Restaurateur, Biscuit Bender, San Francisco, CA
All contestants are veterans of the United States Military Services.
Peri Peri Determined
chickpea flour, raspberries, ricotta salata, rose water syrup
Love Bites
aged cheddar cheese, Granny Smith apples, hamburger buns, vanilla frosting
Garrett Pittler
dried beef, eggplant pulp, sweetbreads, honey comb
baby bananas, coconut flakes, pumpernickel rye, soy sauce
Steven Tempel, Chef and Restaurateur, Logan's Bar and Grill, Speculator, NY
Italian sausage, tiny ice cream spheres, baby mustard greens, sunflower seeds
Diane Dimeo
Alex Guarnachelli
Erica Nicholls, Executive Chef, Pilar Local Restaurant & Bar, Miami, FL
Mindy Merrel
Merlin Tlapa, Executive Chef, Nino's 208, New York, NY
Hop Phan, Food Truck Chef/Owner, Dos Chinos, Orange County, CA
hamburger buns, chocolate peanut clusters, shaved coconut, sesame seeds
polenta, Pedro Ximénez sherry, beets, whipped topping
trash fish, olive tapanade, fresh vermicelli noodles, blood oranges
Birthday Cake Crush
Vincent Contreras, Chef de cuisine, Las Vegas, NV
Part 5 of 5. The 4 preliminary round winners were competing for a grand prize of $50,000, plus a new car of the winner's choice from Buick.
spicy Italian sausage, white asparagus, habañero peppers, soup dumplings
peanuts in the shell, cream of coconut, rambutan, red velvet whoopie pies
Sweet Surprises
corn dogs, candy apples, cream cheese, deep-fried cherry drink
J13
carrot baby food, pork butt, mustard greens, red quinoa
Jason Rivas, Chef de cuisine, South Coast Winery Resort & Spa, Temecula, CA
Jonathan Kavourakis
Make A Splash!
basil juice, bananas, coconut butter, Jordan almonds
fiddlehead ferns, sablefish, vadouvan, blood orange sorbet
grape jelly beans, buttermilk, wonton wrappers, sweet potatoes
All-Stars Tournament: Round Three – Notable Chefs
Robert Wuhl, Charity: The Amanda Foundation
Marc Spooner, Production Chef, Great Performances Catering, New York, NY
This was the first episode in which two female competitors faced each other in the final round.
Michelle Firlit-Garcia, Pastry Chef, Bleeding Heart Bakery, Chicago, IL
Bryon Freeze
Charles Slonaker, Food Truck Chef, Go Chew Los Angeles, CA
vegan roast, japanese mayo, purple kohlrabi, almonds
All the chefs are amateurs.
Michael Natiello
organic green juice, alligator, hen of the woods mushrooms, mini rainbow marshmallows
Ric Orlando, Chef and Restaurateur, New World Home Cooking, Saugerties, NY
Sequoia Pranger, Hometown: Salem, Oregon
Bradley Boyle, Chef and Restaurateur, Salt Gastro Pub, Byram, NJ
Contestants were all couples.
Johnny McLaughlin, Chef and Restaurateur, Heartbreaking Dawns, Rosendale, NY
graveyard dirt pudding, beef hearts, gummy body parts, pigs ears
chocolate sausage, spätzle, blackberries, bock beer
Denis Weekes, Executive Chef, World Yacht, New York, NY
Meyer lemons, cottage cheese, passionfruit, soba noodles
frozen mocha drink, Vacherin Mont d'Or cheese, jelly donuts, chocolate covered crickets
Sean Scotese, Freelance Chef, New York, NY
Chef Peacock's brother Darius Peacock is a two-time Chopped winner .
Turbot Powered
Michael Vignola, Executive Chef, Michael Jordan's Steak House, New York, NY
Amanada Freitag

Nivenia corymbosa

William Bunn III, Caterer, Brooklyn, NY

Ottó Horváth

Chef Klette-Kolton is the business partner of Lauren Gerrie, runner-up of the second Chopped Champions tournament.
This episode featured four school cafeteria cooks. The three cooks who were chopped each received $5,000, and all four competitors, along with the four cooks from the first "Class Acts" episode, were invited by Sam Kass to the White House to meet its chefs and tour its garden.
pig skin, baby food, margherita pizza, ostrich egg
Lily Nichols , from: NJ
Jonathan Mailo
pomegranate, pilot bread crackers, fruit chews, freeze dried carrots
Marcella Valladolid
capon, halloumi cheese, okra, cherry spoon fruit

Aleksandar Jovetić

lamb ribs, kumquats, variegated radicchio, cherry spoon fruit
Hiep Le, Chef & Owner, Le Cellier, Marina del Rey, CA
duck prosciutto, purple asparagus, Korean melon, Greek Easter bread
puff pastry, enoki mushrooms, seedless red grapes, plum sauce
Danielle Dimovski
granola bars, heirloom cherry tomatoes, Chinese five spice, piloncillo
This was the first of a five-part series of episodes in which categorical groups of celebrity chefs competed to win $50,000 for charity. This was also the first time celebrities competed on Chopped.
Chef Esmonde cut herself during the entrée round. After attempting to put on a glove that did not fit, she took it off and tossed her salad with her hands despite her open wound. As a result, the judges did not eat the salad and chopped her for her poor sanitation, rather than on the full merits of her food. Chef Baruch is a sous chef for Chopped judge Sue Torres .
In A Pinch
Derrick Prince
This was a grilling-themed episode. The stovetops were outfitted with grill sheets and two other burners. In contrast to the previous two grilling-themed episodes, the ovens were kept on and the chefs were allowed to use them.
Untrained, Undaunted
Megan Norz
focaccia dough, black cod, miso paste, rice pudding
Eyan Goldman, Hometown: New York, NY
Hero Chefs
Michael Carrino, Chef and Owner, Restaurant Passionné, Montclair, NJ
Jesse Kramer, Chef and Restaurateur, Brooklyn Taco Co., New York, NY
cactus pears, Italian wafer cookies, goat's milk ricotta, single malt whiskey
Chewing the Caul Fat
duck breasts, green tea, adzuki beans, Brussels sprouts
Cara Thompson, Executive Chef, The Bayou, Bellmore, NY
All-Stars Tournament: Grand Finale
Dianne Houlihan, Assistant Cook Manager, Great Neck Elementary School, Waterford, CT
Saying Sayonara
Chopped Champions Event, Round Three: All-Stars Showdown
Larry Baldwin, Executive Chef, David Burke Fromagerie, Rumson, NJ
asiago cheese, flank steak, Italian hot peppers, olive oil ice cream
Catalan creme, Cava, oranges, Marcona almonds
peanut brittle, marsala wine, wonton wrappers, durian
Eric Buss, Executive Chef, Wood & Vine, Hollywood, CA
boxed macaroni and cheese, artichokes, tilapia
coffee, pheasant, escarole, peanut butter blossom cookies
Lucas Grabeel, Charity: Harmony Project
Brittanny Evans, Sous chef, Northern Spy Food Co., New York, NY
Matt Gibson, Sous chef, Spice Market Restaurant, New York, NY
Josh Greenfield, Caterer/Internet Chef, Brooklyn, NY
lamb fries, ras el hanout, blood orange syrup, hot cross buns
Lindsay McClain
Tina Aleandri, Executive Chef, Noche Tequila and Tapas Bar, Atlanta, GA
Frederik De Pue, Executive Chef, Smith Commons and 42˚ Catering, Washington, DC
pork roll, baby eggplant, pizza dough, Chinese spaghetti sauce
rack of venison, potato pierogies, okra, seafood pepper pot soup
Edi Frauneder
Gerald Chin, Chef de cuisine, The Cosmopolitan Las Vegas, Las Vegas, NV
Max Aronson, age: 17
Matty Melehes, Chef de Cuisine, Roadhouse Brewing Co., Jacksonville, WY
blackberries, apple cider, shredded phyllo dough, fresh chickpeas

List of MPs elected in the United Kingdom general election, 2015

Waste Not
Gio Bellino, Sands Point, NJ
Renita Mendonca, Culinary Instructor, Cambridge School of Culinary Arts, Cambridge, MA
avocados, pizza dough, red jalapeño peppers, chocolate sandwich cookies
Andres Figueroa, Executive Chef, Antojeria La Popular, New York, NY
Food Truck Fight
cream of coconut, baby turnips, wakame seaweed, fish heads
three bean salad, burger patties, flask of whiskey, football cupcakes
pork belly, wasabi paste, peaches, rainbow bagels
S16
This episode was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. Chef Lai cut his palm during the appetizer round, but did not tend to the wound because he thought the blood on the plate was a smudge of harissa; the judges did not taste his dish as a result.
frosted wheat cereal, baby red romaine lettuce, black garlic, quahog clams
shrimp, yuca, sweet relish, currywurst
Christopher Thames, Caterer, Distinctive Fare Catering, Philadelphia, PA
Raquel Jubran, Executive Chef, The Attic, Log Beach, CA
Soulayphet Schwader, Executive Chef, Talay Restaurant, New York, NY
Viewers' Baskets
Jose Chesa, Chef & Restaurateur, Ataula, Portland, OR
Deborah Caplan
oranges, red miso paste, cottage cheese, kettle-cooked potato chips
squab, peanut butter and jelly, red quinoa, karela
gummy skull, collard greens, sweetbreads, dehydrated weaver ant eggs
gummy rats, canned pumpkin, bitter melon, mummy dogs
Steve Jackson, Personal Chef, Chicago Bulls, Chicago, IL
garnet yams, brie, sparkling wine, cranberries
acorn squash, orange sherbet pops, sour cream, wheatgrass

* 423:
*10 officers
*94 seamen
*22 engineers
*82 firemen
*215 saloon crew
*plus 174 gunners

Pigging Out!
Danni Bleil, Food Stylist, Ottsville, PA
Chopped All-Stars: Mega Chefs
Ted Hirsch

Péter Halasi

Zoe Feigenbaum, Chef and Restaurateur, Zoë, New York, NY
Sean Brasel, Executive Chef, Meat Market, Miami, FL
Frank Whittaker, Executive Sous chef, Fishtail by David Burke, New York, NY

ZMW

The Glorious Liberation of the People's Technocratic Republic of Vinnland by the Combined Forces of the United Territories of Europa

Katie Wentworth, Seattle, WA
Miguel Escobedo, Chef and Restaurateur, Papalote Mexican Grill, San Francisco, CA
cassata cake, white chocolate chips, blood orange crackers, pine nuts

World Coming Down

pickled pigs feet, butter beans, coleslaw mix, sweet potato chips
Italian sausages in buns, tomatillos, morel mushrooms, poutine
All the contestants are females. Banana blossoms are similar to artichokes.
Jeremy Hanlon, Private Chef, My Fresh Chef, Lantana, FL
flank steak, chicory, pepino melon, granola bars
Sinbad, Charity: Downtown Dog Rescue
caperberries, parsley root, chocolate-hazelnut spread, elk tenderloin
Bruno DiFabio
marshmallow spread, balsamic vinegar, ancho chiles, almond butter cookies
Lauren Kyles
fillet of sole, popovers, ginger, bacon grease
Ross Gill, Executive Chef and General Manager, Home Restaurant, New York, NY
green plantains, Chinese bacon, peanut butter puff cereal, frozen lemonade

Michael-Jordan

chicken tenderloins, paprika peppers, fennel, ginger preserves
figs, burrata, piadina, chinotto
skirt steak, matzo crackers, sweet orange gelatin cups, collard greens
Ingrid Wright, Sous chef, Exchange Alley, New York, NY
lobster, bananas, endive
Tiffany Minter
Kirby cucumbers, beignet mix, lemon-lime soda, nata de coco
ostrich egg, chunky peanut butter, meat lover's sub sandwich, balsamic vinegar
Neil Fuentes, Personal Chef, New Haven, CT
Tryg Siverson, Chef and Restaurateur, Friedman's Lunch, New York, NY
Qelian Murphy
lamb top round, golden raisins, Stilton cheese, edamame
Elda Belanski
David Seigal, Executive Chef, The Tangled Vine, New York, NY
Denise Baron, Executive Chef, Burtons Grill, Boston, MA
abalone, wasabi candy canes, beef jerky sticks, yellow snack cakes
Late night foods was the basket theme.
Brian Riggenbach
Brandon Frohne
On the Line
Gilbert Delgado, Sous Chef, The Fat Radish, New York, NY
Chop on Through
Liver and Learn

border|20px P&O SN Co
Royal Navy

Adorably Ambitious
wildfire lettuce, 'nduja, burrata, roti
asparagus, chorizo, button mushrooms, canned peaches
This was a Halloween themed episode. The coffin toast in the entree round consisted of a toasted bread boat filled with seafood and a cream sauce. The "boo-nilla" shakes in the dessert round were vanilla milkshakes.
Chef Eakins works at Ditch Plains, which is owned by Chopped judge Marc Murphy.
Short and Sweetbreads
cinnamon chips, baby red grapes, earl grey tea leaves, pound cake
We Love Leftovers!
Steve Overlay, Chef and Executive Pitmaster, Memphis Championship Barbecue, Las Vegas, NV
Iain Falconer
Theo Vicioso, age: 17
FF6347
Short Order Cooks

More than 80, can hold up to 90 combat aircraft

George Rallis, Chef & Co-Owner, Hell Gate Social, Astoria, NY
Cass Quinlan Ashford

Animalia

Timothy Grandinetti, Chef and Restaurateur, Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC
Aussie Awesome
Lauren Von Der Pool
Four college students are the contestants. The instant ramen in the Appetizer round consisted of dried ramen noodles and a flavoring packet, but the chefs were not required to use both components of the ramen
dulce de batata, apple cinnamon cereal, la tur cheese, grapa
Bella Gross
catfish, chard, fig preserves, chai tea powder
Aviv Regev
clove candies, loquats, kaiser rolls, cheese wedges
Lauren Miller, Executive Chef, Sasquatch Brewing Co., Portland, OR
Mikey Robins is the youngest winner of Chopped. The eliminated contestants each received a $1,000 gift card.
Arlene Leggio, Cook Manager, Islip High School, Islip, NY
dulce de leche, pineapple, sesame seed buns, apricot paste
Zeb Stevenson, Executive Chef, Livingston Restaurant and Bar, Atlanta, GA
Andrew Scurlock, Kitchen Manager, St. James Cheese Company, New Orleans, LA
labne, chickpea flour, Asian pears, rose water syrup
Hayan Yi
Deborah Gelman, Executive Chef, NYU Law, New York, NY
Daniel Bojorquez, Chef de cuisine, Sel de la Terre, Boston, MA
E1A95F
Justin Burdett, Chef de cuisine, Miller Union, Atlanta, GA
tom yum soup, goats milk yogurt, pork ribs, habanero peppers
Jonah Frazier, Executive Sous chef, Garden Terrace, Belmont Park, Elmont, NY
chicken soup, ground pork, pattypan squash, barbecue sauce
ostrich tenderloin, Anzac biscuits, cauliflower, pork rinds
whole chicken legs, baby zucchini, wine ice cream, spotted dick pudding
blackstrap molasses, red snapper, parsley root, dried cranberries
Military Vets
Ben Durham, Executive Chef, Four Food Studio, Melville, NY
Franco Barrio, Chef and Restaurateur, Caliu, New York, NY
Give It Your All
Chopped All-Stars: Celebrities
Roy Handler is the brother of comedienne Chelsea Handler. The Kaiserschmarrn in the dessert round was an instant mix.
Robert Magsalin, Chef and Entrepreneur, Fükü Burger, Los Angeles, CA
Marie-Claude Mendy, Executive Chef/Owner, Teranga, Boston, MA
Grill Masters: Finale
Francesco Peluso, Executive Chef, Peluso's Italian Specialties, Clifton, NJ
All Stars Tournament: Part 4
Cody Utzman, Chef and Restaurateur, Brooklyn Standard, New York, NY
tuna in a bag, gazpacho, finger limes, kale chips
doughnut holes, marshmallows, chocolate cheese, mangosteens
Gillian Vigman and
Each basket contained an Easter-themed ingredient.
In the appetizer round, Chef Chuboda refused to use bananas in his dish, leading to his elimination. In the dessert round, Chef Gonzalez accidentally used salt instead of sugar in his dish, asserting that this resulted in his elimination.
fast food sliders, Belgian style stout beer, Japanese eggplant, Mexican corn
Chocolate Rush!
Jay Lippin, Executive Chef, Southern Hospitality BBQ, New York, NY
spiral ham, green plantains, water chestnuts, spiced rum
watermelon fruit bowl, french feta cheese, ghost pepper, cookie cake
Chef Lee cut himself during the entrée round. Despite putting on several layers of gloves, his bleeding did not stop. Chef Lee insisted on continuing to cook and touching the ingredients with his hands. The judges considered this unsanitary, so they did not taste his entrée. This resulted in Chef Lee being eliminated.

Warwick Davis

Late Night Food Brawl
Wurst Case Scenario
JoMarie Payton
Janelle Reynolds, Caterer and Personal Chef, @ Large Catering and Private Chef Services, Austin, TX
rack of wild boar, artichokes, ketchup, sauerkraut

Hendon County Grammar

Lisa Savage, Chef and Restaurateur, Sage Restaurant, Ventnor, NJ
Circus Spectacular
Joseph Arcarola, Chef, Highline Ballroom, New York, NY
Michael Chen, Executive Sous chef, Yellowtail Japanese Restaurant & Lounge, Las Vegas, NV
Teen Tournament: Grand Finale
Dread and Breakfast
Chasing Rainbow Bagels
This was the finale in a series of episodes featuring returning champions, with this episode's winner receiving $50,000.
pig ears, ramps, pine nuts, apple strudel
All-Burger Meal!
Barbara Esmonde, Executive Chef, Mediterranean Catering, Wynnewood, PA
chocolate cake pops, white chocolate cocoa mix, quail, serrano peppers
Welsh rarebit, apple teeth, nacho cheese tortilla chips, gumdrops
pig's head, fava beans, strawberries, Roquefort blue cheese
Morgan Goldstein, age: 15
shishito peppers, ground pork, grape jelly, sausage gravy
Pride on the Plate
Owen Clark, Executive Chef, Gwynnett Street Restaurant, Brooklyn, NY

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Tyler Anderson, Executive Chef, The Copper Beech Inn, Essex, CT
Jeffrey Saad
beef tenderloin, nori, maple syrup
taco shells, Bosc pears, crema, red curry paste
Steve Yen, Sous chef, Catch, New York, NY
coconut chips, Shirley Temple, quail eggs, chocolate wafer cake
lime curd, cactus pear, candied orange slices, hot dog buns
Rattle & Roll
Mia Castro, Chef de partie, Las Vegas, NV

Vice President

Jay Jones, Caterer, Chateau Noir Catering, New York, NY
pasilla chiles, pineapple, Israeli couscous, Mexican chocolate
pheasant, Brussels sprouts, candy apples, sparkling cider
bison grass vodka, guava paste, pistachios, crustless peanut butter and jelly sandwiches
Sarah Mispagel
Jodi Burnhard, Chef de cuisine, Longwood Events, Boston, MA
collard greens, chicken breasts, anchovies, quinoa
banana ketchup, fruit cocktail, goat's milk, sauerkraut
College Challenge
Green Apps and Lamb
Ricardo Cardona, Executive Chef, Sofrito, New York, NY
gin liqueur, huckleberries, beignet mix, chicory coffee

Eois fulva

cactus pears, squab, frozen lima beans, far far
Al Nappo, Executive Chef, Founding Farmers, Georgetown, DC
microwavable chocolate cake, baby tatsoi, artichoke liqueur, lamb's head
Antonia Donnelly
Chopped Desserts!
Thanksgiving Soup-er Stars
flounder, yellow plantains, baby bok choy, mini watermelon
Breakfast, Lunch and Dinner!
Mussels Mastery & Cotton Candy Can-Do
Chris DeBarr, Chef and Restaurateur, The Green Goddess / Serendipity, New Orleans, LA
Alexina Chasin, age: 14
olive oil packed tuna, English cucumbers, buckwheat flour
Chef Joshi works at Tertulia, under occasional Chopped judge Seamus Mullen.
Class Acts
Cool, Palm and Perfected
Daniel Moreno, Sous chef, BLT Steak, New York, NY
Adam Moskowitz
rainbow chard, tonic water, malanga coco, rabbit
whole turkey breast, potatoes, cranberries, green beans
leftover vanilla milkshake, leftover refried beans, butter crackers, kiwi
mitmita, sauternes, cream-filled snack cakes, cottage cheese
sweetbreads, dried dates, red malabar spinach, strawberry popsicles
lemonade, ballpark peanuts, puffed rice cereal bars, peaches
Melinda Beaulieu, Private Chef and Nutritionist, New York, NY
Roxanne Spruance
Melissa Muller, Executive Chef, Organika, New York, NY
Iberico bacon, pork loin, kimchi, dried cherries
Katherine See, Executive Chef, Kingfish Hall, Boston, MA

"One Zambia, One Nation"

Chocolate Competition

frameless

Maria Ojala, Private Chef, Bel-Air, CA
Janie Wilson
Jody Williams
striped bass, pimento peppers, jicama, mangoes, brie cheese
Cook Your Butt Off!
Chopped All-Stars: Judges
Robyn Aylmodar
date vinegar, rocky mountain oysters, daikon radish, chili roasted peas
Jay Urena, age: 15
Strawberries, Turkey and Gummi Bears
Cathy McKnight, Executive Chef, What a Dish Café, Dana Point, CA
rack of lamb, ruby port, brussels sprouts, white chocolate chips
Ultimate Champions: Grand Finale
Justin Bazdarich, Chef and Restaurateur, Speedy Romeo, Brooklyn, NY
black bass, raspberry lavender risotto, savoy cabbage, caul fat
Cornish hens, Concord grapes, gruyère cheese, banana leather

→ Olimpo

Marc Anthony Bynum

Allan Travers

Cisse Elhadji, Chef and Restaurateur, Ponty Bistro, New York, NY
Erik Cho, Food Truck Owner, Frysmith, Los Angeles, CA
Sung Uni Lee, Culinary Instructor, Brooklyn, NY
Candy Rock Bottom
tuna belly, dandelion greens, canned chickpeas, dates
Sharone Hakman
Bonnie Kepplinger
rocky mountain oysters, purple artichokes, pomegranates, cola
Morgan Goldstein, Hometown: Cleveland, Ohio
Jessica Mogardo, Executive Pastry Chef, New York, NY
The contestants were teams of two amateur cooks, each consisting of a mother-in-law and her daughter-in-law . The wine purse in the first round contained white Bordeaux. The imitation sunny-side up eggs in the second round were made from tofu and soy.
Kristen Gregory, Executive Chef, Firefly Grille, Nashville, TN
London broil, rutabaga, broccoli rabe, peanut butter taffy bites
S15
Joe Dobias, Chef and Restaurateur, Joe Doe Restaurant, New York, NY
Palak Patel, Culinary Instructor, Ger-Nis, Brooklyn, NY
Eva Winans, Line Cook, Bay Street Biergarten, Charleston, SC
microwave cupcakes, Greek yogurt, blood oranges, cookie straws
Henry McDaniel
For Sake's Sake
Samia Behaya
Every contestant was a mother. The episode opened with a generic statement about mothers followed by the introduction of the contestants.
quail, sumac, turnips, peanut crisp candy bars

Chad Hobson

Elise Kornack, Sous chef, Aquavit, New York, NY
In the entrée round, Chef Duverney committed cross-contamination by cutting her cooked hens on the same board where the hens were placed when they were still raw. Chef Greco served raw hens due to the time constraints. The judges allowed the both of them to bring over the other components of the dish from their stations.
Matt Lackey
lemon bars, acai juice, upland cress, whelk snails
Alejandra Padilla, Line Cook, La Fonda del Sol, New York, NY
fire roasted tomatoes, bison sirloin steaks, spinach, Italian hot peppers
Paul Viggiano, Chef de cuisine, Docs Steakhouse, Sparta, NJ
Ian-Max Henriquez
Part three of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale.
Chris Hart
David Nichols, Executive Sous chef, Landmarc Time Warner Center, New York, NY
serrano ham, fresh pasta, membrillo, half-sour pickles
Wasted!
Contestants were asked to make brunch-themed dishes.
lemon curd, pound cake, candy powder, ricotta
head-on shrimp, rainbow carrots, beet hummus, pickled pigs feet
Alex Friedman, Chef and Restaurateur, P'cheen International Bistro and Pub, Atlanta, GA
Maurice "Mo" Hurley, Executive Chef, Valbella, New York, NY
Nissa Pierson, Owner, Ger-Nis Culinary & Herb Center, Hudson Valley, NY
crawfish, lemon cucumber, purple wax beans, pre-cooked beef tendon
pitted dates, frozen pie crust, caramel candy, stout beer
pasta shells, chorizo, spring peas, rotisserie chicken
All of the chefs competing in this episode were amateurs. They wore regular chef's attire during the competition. Chef Biaggi was rewarded with an authentic Chopped chef's coat at the end.
Fritz Knipschildt, Chef and Chocolatier, Knipschildt Chocolatier, Norwalk, CT
flank steak, grape juice, goat cheese, lemongrass
A Very Piggy Halloween
etrog citron, golden beets, wheatgrass, tempeh
Joey Fatone