Lola Massey
Chef Marino works with frequent Chopped judge Alex Guarnaschelli at The Darby.
Kris Edelen, Executive Chef, HOTPANnyc, New York, NY
Leftovers Extravaganza!
hamachi, beets, tortilla chips, Malta
Kevin Rathbun
Patti Peck
chaudin, fresh green peas, sorghum, vodka sauce
Part three of a five-part tournament, following the same rules as part one. The winner received $10,000 and a spot in the $50,000 grand finale. Due to the extensive time required to prepare abalone, the abalone in the first basket was cleaned ahead of time. To save time in the third round, both chefs agreed to use pre-shelled pistachios from the pantry instead of ones from the basket; the judges permitted this since both chefs had the same advantage.
elk heart, macapuno, Scotch Bonnet peppers, Tavuk göğsü
Korean-style short ribs, canned spaghetti, purple artichokes, baby pineapples
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
Emily Waters
bratwurst, shredded cheddar, beer, grilled corn
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
J25
tripe, oranges, mustard rabe, coffee-flavored liqueur
mayonnaise, bananas, prickly pear cactus, pre-cooked pizza crust
Avery Andrasek

NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NOAncient Roman architecture adopted the external language of classical Greek architecture for the purposes of the ancient Romans, but grew so different from Greek buildings as to become a new architectural style. The two styles are often considered one body of classical architecture. Roman architecture flourished in the Roman Republic and even more so under the Empire, when the great majority of surviving buildings were constructed. It used new materials, particularly concrete, and newer technologies such as the arch and the dome to make buildings that were typically strong and well-engineered. Large numbers remain in some form across the empire, sometimes complete and still in use.Roman Architecture covers the period from the establishment of the Roman Republic in 509 BC to about the 4th century AD, after which it becomes reclassified as Late Antique or Byzantine architecture. Almost no substantial examples survive from before about 100 BC, and most of the major survivals are from the later empire, after about 100 AD. Roman architectural style continued to influence building in the former empire for many centuries, and the style used in Western Europe beginning about 1000 is called Romanesque architecture to reflect this dependence on basic Roman forms.The Romans only began to achieve significant originality in architecture around the beginning of the Imperial period, after they had combined aspects of their original Etruscan architecture with others taken from Greece, including most elements of the style we now call classical architecture. They moved from trabeated construction mostly based on columns and lintels to one based on massive walls, punctuated by arches, and later domes, both of which greatly developed under the Romans. The classical orders now became largely decorative rather than structural, except in colonnades. Stylistic developments included the Tuscan and Composite orders; the first being a shortened, simplified variant on the Doric order and the Composite being a tall order with the floral decoration of the Corinthian and the scrolls of the Ionic. The period from roughly 40 BC to about 230 AD saw most of the greatest achievements, before the Crisis of the Third Century and later troubles reduced the wealth and organizing power of the central government.The Romans produced massive public buildings and works of civil engineering, and were responsible for significant developments in housing and public hygiene, for example their public and private baths and latrines, under-floor heating in the form of the hypocaust, mica glazing (examples in Ostia Antica), and piped hot and cold water (examples in Pompeii and Ostia).

Guillaume Thivet, Executive Chef, Bouley Bakery and Market, New York, NY
Alex Steinwald, Senior, Northwestern University, Evanston, IL

Han Duan

barramundi, ramps, sun-dried tomatoes, unripened green almonds
chicken lollipops, cake batter, purple wax beans, chocolate covered edamame
Fifth episide of a five-part tournament. The winners of the four previous episodes compete for $50,000. Guest judge Angie Mar was the winner of the second Chopped: Grill Masters tournament .
All-Stars: Judge Remix
Quahog Quandaries and Pickle Puzzles
soft shell crab, passion fruit, canned beets, sweet potato patties

Nisa Romyen

fenugreek, new potatoes, bison short ribs, cheese spread in a jar
Krista Espinal
ground turkey, broccoli, raw pepitas, frozen yogurt
coho salmon, baby eggplant, mustard
Sean Chudoba, Executive Chef, Ayza Wine Bar, New York, NY
Grill Masters Napa: Part 1
turkey breast, Kirby cucumbers, graham crackers
Albert Shim, Food Truck Owner, Belly BombZ, Los Angeles
Giancarlo Autenzio, Executive Chef, The Astor Room, Queens, NY
olive oil cake, cheddar cheese, gala apples, salted caramel
leg of lamb, blue cheese lollipops, cognac, cardoons
Lyanna Cintron, 17
horseradish, catfish, treviso, Japanese eggplant
Brandon Peacock, Executive Chef, Dat Spot..., San Francisco, CA
Tommi Rae Fowler, Hometown: Townville, SC

Kim Kyong-hwa

Tiffany Jeffries, Caterer, Sunday Dinner Catering Service, Brooklyn, NY
Octopus, Duck, Animal Crackers
goat porterhouse, turnips, snap pea crisps, “balloon dogs”
Nicholas Porcelli, Executive Chef, Shhh, New York, NY
puffed pastry dough, chateaubriand, chicken liver, champagne chocolate truffles
bulgur wheat, pomegranate juice, pineapple, green papaya
Cornish hens, baby beets, celeriac, blueberry balsamic vinegar
tortilla chips, finger limes, piloncillo, ice cream sandwich cake
Jarren Pross, age: 14

California Community Colleges

Jason Varitek
Travis Loftland
double cut pork chops, margarita, avocados, merguez sausage
David Kirschner, Sous chef, W Hotel, Hoboken, NJ
Keith Jodway, Consulting Chef, New York, NY
rack of wild boar, dried spicy mango, baby kale, piña colada

Brief concurrency between PA 3 and US 13

lobster tail pastries, cinnamon chips, star anise, hazelnut liqueur
Nate Siwiec
Dylan Konntz
Andrea Glick, Private Chef and Instructor, Long Island, NY
Go For It!
Roy Handler is the brother of comedian Chelsea Handler. The Kaiserschmarrn in the dessert round was an instant mix.
Kemp Guas is the son of former Chopped Contestant David Guas.
Martha Esquivel, Executive Chef, Luminarias Restaurant, Monterey Park, CA
Chicken Sausage, Croissant-Doughnuts, Broccoli Steaks, Portobello Mushrooms
Sweet Second Chance!
rack of venison, dulse, gooseberry preserves, fruit ring cereal
ham steaks, mangos, corn bread, ricotta cheese
Grill Masters: Episode Two
broccoflower, unsweetened cranberry juice, madeleines, sea urchin
Kristen Redmond - Season 6 Winner
Christopher Pappas , from: Long Island, NY
Susan Crocker, Catering Chef, Holberts Catering and Backyard Bistro, Montgomery, NY
red carrots, goat's butter, paneer, potato crisps

Hong Eun-Ah

The contestants are two pairs of brothers who have each competed together on Iron Chef America.
tomato soup, pulled pork sandwich, dirty rice, peanuts
capon, ramps, canned pizza sauce, burrata
Kristin Beringson, Executive Chef, Holland House Bar & Refuge, Nashville, TN
New York cheesecake, cherry drink, carrot jam, pistachios
oysters, hearts of palm, creamed spinach, duck bacon
figs, rainbow carrots, macadamia nuts, hamantaschen
endive, frozen peas, quail, red seedless grapes
polenta, lambic beer, pineapple, hot dogs
Demetrio Zavala
guanabana nectar, white chocolate chips, pecans, chipotle in adobo
Sammy Davis Jr., Executive Chef, CR Lounge, Baltimore, MD
football pies, white nectarines, raspberry lambic beer, potato chips
All contestants work at baseball stadiums.
Josh Emett, Chef de cuisine, Gordon Ramsay at The London, New York, NY
Ali Larter
Lauren Gerrie, Caterer, Big Little Get Together, New York, NY
blackberries, kiwi, wonton wrappers, gummy bears
John Herndon, Executive Chef, Umami Burger Restaurant Group, Los Angeles, CA
steel cut oats, feta cheese, watermelon syrup, huckleberries
Jack Furman
Lish Steiling, Assistant Food Stylist, Today, New York, NY
Garrett Pittler, Executive Chef, Chelsea Bistro, Nashville, TN
Joe Simon, Executive Sous chef, David Burke Fromagerie, Rumson, NJ
Crosby Tailor
Christopher Newark
chicken noodle soup, ground beef, spinach, salsa

Westtown Township

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.
Stan Hays
Rocco DiSpirito, Charity: Feeding America
Kerenza Napoles, Sous chef, Dickie Brennan's Bourbon House, New Orleans, LA
Cooking Caribbean
candy blood, deviled eggs, pâte sucrée, buffalo chestnuts
mango chutney, white apricots, blue cornmeal, bacon bits
An Egg Up
Lauren Von Der Pool, Personal Chef
Noureddine Elgheur, Caterer, Sweet Savories Catering, Brooklyn, NY
Shania Thomas
John Li
Fish Tale
cacao beans, masa, pisco, gorgonzola dolce
Allison Robicelli, Pastry Chef, Robicelli's, Brooklyn, NY
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
Keyanna McBryde
Ultimate Champions: Amateur Champs
lamingtons, lemon verbena, wattleseeds, blueberry pomegranate lollies

in Philadelphia

sea beans, ginger ale, pork tenderloin
Lamar Moore, Executive Chef, The Hotel Chicago, Chicago, IL
Fabian Ludwig, Executive Chef, Gramercy Park Hotel, New York, NY
pancake mix, strawberry papaya, blue foot mushrooms, pre-cooked chicken feet
Claudia Fleming
Alex Guarnechelli
Jason Netro
Pasquale Abbatiello
Celinda Norton, Chef & Food Blogger, Seattle, WA
norwegian cod, baby corn, bacon-wrapped asparagus, watermelon gelatin

Hammett

Canaan Smith
Betsy Rodriguez, Sous chef, The Goodwin, New York, NY
The sweetbreads is made of a veal thymus gland.
Dean Barker
quail, Pedro Ximénez sherry, crosnes, cabbage
branzino, piquillo peppers, jicama, chocolate sandwich cookies
cornish hens, white asparagus, salt-cured egg yolks, blueberry ketchup
Angela Rowley
Raffaele Spadavecchia, Executive Chef, Scottadito Osteria Toscana, Brooklyn, NY
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.
Mix and Mache

* Rapper
* singer
* songwriter
* actress
* model
* television personality

Chopped All-Stars: Food Network vs. Cooking Channel
Charles Oakley, Charity: Save Our Strength
Anthony Hunt
leftover pizza, leftover beer, graffiti eggplant, dried plums
Cameron Berger
Unsung Heroes
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
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
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.
star cookies, strawberries, mascarpone cheese, Buddha's hand
Naan the Wiser
Marie-Claude Mendy, Chef and Restaurateur, Teranga, Boston, MA
John Atkinson, Chef and Restaurateur, North End Café, Manhattan Beach, CA
buffalo tenderloin, couscous, rainbow chard, squeezable blueberry yogurt
Chopped: Impossible, Part 1
Sevan Abdessian, Chef and Restaurateur, Recess Eatery, Glendale, CA
Chris Scott, Chef and Restaurateur, Brooklyn Commune, Brooklyn, NY
Teen Tournament: Finale Fight
margarita mix, quick cook grits, marionberry preserves, vanilla yogurt
Blood Orange Sorbet, Sweat, & Tears
gory ribs, broccoli rabe, blood soup, mozzarella eyeballs
Tim Witcher
John Koch
Filet Mignon, Blood Oranges, Green Apple Carbonated Candy, Red Watercress
Jackie Khanich
Teen Tournament: Episode Two
octopus, fruit pops, purple cauliflower, Italian sausage

Heather Garriock

Michael Proietti
Kirsten Hocker
Zaina Dellaquila, Executive Chef, Condé Nast Cafe, New York NY
sturgeon filets, cucumber, yuzu juice, black mission figs

Metallica - The Memory Remains cover.jpg

smoked turkey legs, stuffin' muffins with mashed potatoes, Brussels sprouts, turkey neck and gizzards
Lilah Donnelly
"Dream'n of Redeem'n"
red bean paste, jicama, cilantro, bacon jam

Bruno De Almeida

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
lamb shoulder steaks, quince, cerignola olives, kosher wine
Ben Sargent, Seafood Chef, Brooklyn, NY
Nopales, No Problem

Tomic at the 2013 Wimbledon Championships

Camryn McLelland
red mullet, shishito peppers, watercress, hot cocoa mix
Rachel Hodorov
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.
Baby Romanesco Cauliflower, Polenta Log, Rock Shrimp, Beef Tongue
Candy Game Tiles, Greek Yogurt, Candied Flower Petals, Dragon Fruit
Victor Squire, Soup Kitchen Chef, The Open Door Shelter, Norwalk, CT
blue foot mushrooms, pizza, duck fat fries, halal cart lamb & rice
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
Alysis Vasquez
ghee, coconut sugar, guava, chickpea flour
pad thai, oyster mushrooms, finger limes, dover sole
Jeffrey Heilman, 18
Rainbow carrots, black trumpet mushrooms, walnuts, frog legs
All four contestants are family members that work at the same family restaurant.
Jimmy Hennessy
monkey bread, feijoa, cream cheese, orange blossom water
The baskets in each round contained two types of cheese. All chefs are male.
Vandy Vanderwarker, Sous Chef, The Ordinary, Charleston, SC
tomatillos, horned melon, wonton skins, Rocky Mountain oysters
April Stamm, Chef Team Leader, Prepared foods at Whole Foods Market, New York, NY
flame grapes, peanut and caramel candy bars, Greek yogurt, mango nectar
Marisa Biaggi
Monica Langowski, Private Chef, Chicago, IL
Lola Garand, Consulting Chef, New York, NY
Erica Schaal, Private Chef & Caterer, San Franciso, CA.
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
zucchini, chocolate-covered raisins, vanilla liqueur, peanut brittle
This is the first episode to feature four chefs who are natives of different countries.
izote flowers, smoked butter, rhubarb, chicken in a can
Tariq Abdullah-Muhammad
Alex Wise
Gwen LePape, Executive Chef, Frederick's Restaurant, New York, NY
All baskets had beer in them.
Megan Johnson, Executive Chef, Elsewhere / Casellula Cheese & Wine Café, New York, NY
Justin Herrera
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
Squashed
Souper Chefs
Erin Smith
Fiore Tedesco, Sous chef, Franklin Barbecue, Austin, TX
Every contestant was an amateur cook and college undergraduate.
fresh wasabi root, crab apples, collard greens, lamb hearts
Tommy Davidson, Charity: Down Syndrome Foundation of Florida
J32
habanero chiles, bittersweet chocolate, fresh sardines
The four contestants are YouTubers who run cooking shows on their channel.
TBA
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
Michael Ferraro, Executive Chef, Delicatessen, New York, NY
Aaron Sanchez
duck tongue, pineapple, chestnuts, pork shoulder
Donut Sweat It
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
circus peanuts, passion fruit purée, graham cracker cereal, curry powder
cherries, pumpernickel bread, curry powder, yuzu juice
Kathy Fang
Part four of a five-part series of a grilling-themed competition.
Cookie Cups, Buttermilk, Pichuberries, Green Tea Powder
Franky Karagiorgos, Chef and Co-owner of Uncle Gussy's Greek Food Truck, New York, NY
Skirt Steak, Sea Beans, Mozzarella Sticks, Canned Spaghetti Rings
freeze dried grapes, marrow bones, Marcona almonds, cannoli cream
Shannon Olvera, Executive Chef, Red Restaurant & Bar, City of Industry, CA
Chinese celery, fresh chickpeas, preserved lemons, country style pâté
Mae Whitman
Turkey Day Heroes
Alex Manka
Joe Bayley, Sous chef, Cobblestone Foods, New York, NY
smoked whitefish, deviled quail eggs, biscuits, bloody mary
Wheatgrass Roots
cactus water, biscuit dough, plumcots, dinosaur fossils
In the dessert round, as a surprise from Ted, each contestant was assisted by their own mother.
The theme was retro-inspired food. All the basket contained old-fashioned ingredients.
Danny Ganzman, age: 15
Linda Green, Caterer, Ms. Linda's Soul Food Catering, New Orleans, LA
Dinner for Dad
Brandon Soverall
lardo, smoked maple syrup, pizza dough, tartufo
crab legs, mango pudding, husk cherries, fresh pasta sheets
Knife Strife
sweet whitefish, pastis, cinnamon candies, oysters
swordfish, black garlic mayonnaise, lemon leaves, bear's head mushrooms
Chopped Champions: Part 2
The theme of this episode was tailgating; the baskets were replaced by coolers.
When Chefs Collide
French pastries, Citrus soda, Strawberries, Pirate's breakfast
Frank West
Wilhemina Bell, Executive Chef, Children's Village/Program Coordinator, C-CAP , Philadelphia, PA
pickled eggs, ramps, instant ramen noodles, calf eyeballs
Peking duck, leeks, Chinese New Year eight-treasure rice pudding, Chinese sausage
Sammy Voit
quahog clams, rhubarb, almond butter cookies

Eastern terminus of concurrency with PA 352

duck breast, red malabar spinach, cherry cola, olive loaf
Sarah Murray, Sous Chef, Baltimore, MD.
Isaiah Frizzell, Supper Club Chef, Feast Underground Supper Club, Los Angeles, CA
Grill Masters Napa: Grand Finale
sablefish, pomegranates, sake, graffiti eggplant
whole Alaskan king crab, purple snow peas, lemon ice box cake, corn nuts
J48
Roy Handler, Caterer, Haute Mess Catering, Los Angeles, CA
Araucana eggs, waffles, maple syrup, Canadian bacon
cheddar biscuits, apple slices, carrot cake, mango chutney
Tommy Lee, Executive Chef, Battery Gardens, New York, NY
Shahin Afsharian, Denver, CO
cherry drink soaked pickles, lamb loin chops, kale chips, riccota salata
Zack Northcut
soft pretzels, flank steak, bleu cheese, tawny port wine
jumbo shrimp, crème de cassis, black quinoa, pastrami
Shake It Up
Tatiana Cicciarella
beef tenderloin, taro root, Japanese eggplant, cherry pie filling
John Keller, Personal Chef, New York, NY
Kenneth Johnson, Executive Chef, Pescatore, New York, NY
Time & Space
Ruth Cimaroli, Private Chef, New York, NY
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
preserved eggplant, wafer sheets, ras el hanout, saturn peaches
beef satay, giant peanut butter cup, gluten-free pancake mix, pink grapefruit
Amateurs Redemption
Vucic "Vulé" Dabetic, Executive Chef, Arcane, New York, NY
Sam Choy, Chef and Restaurateur, Kawaii, HI
Zachary Kell, Sous Chef, Hu Kitchen, New York, NY
Barry Frish, Chef de cuisine, Restaurant Marc Forgione, New York, NY
Daniel Gomez Sanchez
Dean Rucker, Private Chef, Malibu, CA
slab bacon, baby turnips, bacon-flavored popcorn, banana jam
Danica Patrick
All-Stars Tournament: Round Four – Chopped Judges
Maine lobster, hot dogs, frozen lemonade, potato chips
Derrick Prince, Sous Chef, The Stanton Social, New York, NY
Love You, Mom!
pineapple, sunflower seeds, red curry paste, Neapolitan ice cream
witch's brew, blood oranges, blue cheese, pretzel spider webs
Aziza Eshun
Vic "Vegas" Moea
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 and the contestants completed five platings instead of the usual four.
Rico Rodriguez
Jump for Bok Choy
Sean Mell, Omakase Chef, Nobu, New York, NY
Tony Maws
All the contestants are females. Banana blossoms are similar to artichokes. Chef Saylor cut herself, but did not bandage her finger due to not noticing any blood. The judges found blood on her plates and did not taste her dish. Chef Saylor also works for former Chopped contestant Roderick Bailey.
Eddie Canlon, Chef and Restaurateur, Canlon's Restaurant, Staten Island, NY
Oh My Goshy, Umeboshi
Lucy Collins, Sous Chef, Costada Italian Steakhouse, New York, NY
Mother's Day
Anastacia Song, Sous Chef, Davio's Northern Italian Steakhouse, Manhattan, NY
Veronica Seguin, age: 15
Gillian Clark, Chef and Restaurateur, The General Store, Silver Spring, MD
cinnamon whisky, phyllo dough, Brazil nuts, rose hip jam
salsa verde, chicken breasts, bundled lunch kits, blue corn tortilla chips
Mario Bacherini
lobster bisque, baby leeks, daikon, squid
Million Dollar Baskets
steak tartare, malabar spinach, blooming onion, Barbecue Flavored Larvae

Courtney L. Cooper,

"The Memory Remains"

Chris Nirschel
Break a Crab Leg!
A Chopped Thanksgiving
Father Justin Matro
Robbie Myers, Senior Food Service Manager / U.S. Army , Adams Center, NY
rack of wild boar, shishito peppers, posole, organic roses

"King Nothing"

Tino Feliciano

Fiscal agent

Jay Urena, age: 17
David Viana, Chef de Cuisine, Daryl, New Brunswick, NJ
Jennifer Story
frog legs, mafaldine, bok choy, lobster mushrooms
Rabbi Hanoch Hecht
Mor Amitzur, Executive Chef, The View at the Marriott Marquis, New York, NY
Truck Stop Stars
Geoff "Ozzy" Carson, Kitchen Manager,
Greek yogurt, sugar cane, cactus pears, popcorn kernels
Chef Harriott cut herself in the appetizer round. Despite wearing a glove, she removed the glove prior to plating despite an open wound, contaminating her dish in the process. After the other chefs gave their consent, the judges allowed her to bring the non contaminated components of her dish from her station to the judges table. Chef Joshi works at Tertulia, under occasional Chopped judge Seamus Mullen.
Hooni Kim
Brian Bruns
peas, peaches, eel
Musicians compete for charity.
Bacon Boys
beach ball cake pops, strawberries, creme fraiche, grasshoppers
Flannery Klette-Kolton, Caterer, Big Little Get Together, New York, NY
fish balls, moscato, haricots verts, banana blossoms
Robyn Lindars, Chef and Blogger, "Grill Grrrl" food blog, Miami, FL
Emily Allen
Gwen LePape, Executive Chef, New York, NY
Anastacia Song
cane flavored syrup, vanilla wafers, figs, lemon verbena

SeasonEp

Artist Thornton
Season's Choppings
ends of bread loaves, squeezed orange halves, used coffee grinds, hardened brown sugar
Serge Pambo, Sous Chef, Ev & Maddy's, Rockville, MD

An image of the Sun along with the words "Bharat Ratna", inscribed in Devanagari script, on a peepal leaf

Rosa Soto
Pods, Grills and Sticky Fingers
Daniel Kligmann
Malachi Maguregui
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

Baba Sachiko

Viewers' Choice Ingredients
Skate wing, rainbow pasta, bok choy, Giardiniera
domed goat cheese, blue cheese, mostarda, guanciale
Aaron Tekulve, Sous Chef, Lark, Seattle, WA
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
Amy Johnson, Private Chef, New York, NY

Redandwhite

Greg Grossman, Student, Professional Children's School, 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
Mindy Merrel, Cookbook Writer/Recipe Developer, Nashville, TN
A Nori Story
Teah Evans, Chef, FireFly American Bistro, Manasquan, NJ
bologna, mango salsa, frozen hashbrowns, maple egg cream
The basket ingredients were inspired by Oktoberfest. The schnitzel was made of pork. The beer keg contained Kölsch.
Tek Moore, Executive Chef, Le Barricou, Brooklyn, NY
cookie spread, crème anglaise, grapefruit, microwaved mug cupcake
atole, horned melon, salted dried plums, pig tails
soft pretzels, green romano beans, papaya, pig ears
Gillie Holme, Caterer, New York, NY
Fry, Fry, Again
frog legs, yuzu marmalade, gin, firm tofu
Jet Tila
cockles, kohlrabi, pita bread
Without Missing a Beet
ostrich eggs, plantains, dried strawberries, galangal
Todd Miller, Executive Chef, STK, New York, NY
Mindy Simmons, Owner, Decadent Creations Bakery, Beaverton, OR
Phil Johnson

Ri Hong-sil

halloween lasagna, “zombie scabs”, edamame, ghost toast
beef tongue, Chinese broccoli, candied citron, microwavable chocolate cake
The Bold and the Baconful
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
Elizabeth Chambers Hammer
$50,000 Tournament: Grand Finale
Chopped Champions: Battle 4, Kitchen Storm
J43
Dim sum, honeydew melon, middle eastern noodles, ketchup
catfish, daikon radish, cherry soda, boiled peanuts
calamari, Brussels sprouts, Asian pears
french fries, cactus pears, apple pie, bacon
Jimmy Tessier, Chef de cuisine, Bacio, Tropicana Las Vegas Hotel and Resort, Las Vegas, NV
Leah Cohen
Vinson Petrillo, Executive Sous chef, Caviar Russe, New York, NY
Silvia Baldini
Snow Cones, Pistachios In The Shell, Anjou Pears, Cinnamon Rolls
Offal Surprise
vindaloo sauce, hearts of palm, monkfish, ghost pepper beef jerky
Victor Cabezas, Chef and Owner, Misaví, Totowa, NJ
Culinary Elves
peaches, breakfast toaster pastries, bourbon whiskey, corn on the cob
cranberries, green tea powder, edamame, local honey
yucca, calimyrna figs, hoisin sauce, red jalapeños
bluefish, papaya, ginger snaps, beef jerky
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.
The Icing on the Steak
tilefish, fig cookies, caperberries, squid ink
Lee Anne Wong, Charity: Conservation International, Hawaii
Ashton Keefe, Chef & Instructor
skate wings, pomegranate molasses, purple asparagus, candied sardines
Akiko Thurnauer, Chef and Restaurateur, Family Recipe, New York, NY
littleneck clams, Yukon Gold potatoes, rhubarb
Shanna Horner O’Hea, Chef and Innkeeper, The Kennebunk Inn / Academe Brasserie and Tavern, Kennebunk, ME
watermelon pizza, coconut milk yogurt, cinnamon candies, stroopwafels

Homare Sawa

doughnuts, green apricots, cocoa hazelnut spread, ice cream bars

On 20 December 2016, a large blast involving fireworks occurred in a fireworks market located in Tultepec, Mexico; CNN reported at least 22 fatalities following initial reports of nine fatalities. 60 injuries were reported by BBC News and CNN.

Roro Morales, Caterer, Haute Couture, Portland, OR
Beer Here!
Emily Hahn, Executive Chef, Warehouse, Charleston, SC
TV dinners, portobello mushrooms, fresh spinach, sour cream
duck confit, orange cream ice pops, ramps, risotto
"taco cookies", sour cream, avocados, chicha morada
squid, popcorn on the cob, dinosaur kale, candy blood
Spanish tortilla, serrano ham, chayote, squid
Jackie Lee, Private Chef, New York, NY

IngDes

J47
Rachel Willen, Chef and Culinary Instructor, Foodfix, Clinton, NJ
Amy Roloff
Clark Barlowe, Sous chef, Clyde's Tower Oaks Lodge, Rockville, MD
Sarah Arkwright, Food Truck Owner, The Egg Carton, Portland, OR
Carnie Wilson and
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.
Willie Box, Executive Chef, 793 Juniper, Atlanta, GA

Right-handed

Roxanne Spruance, Executive Chef, Allison Eighteen, New York, NY
quail, escarole, chocolate-covered raisins, coconut

Student Senate for

Bradley Stellings

Monte Carlo, Monaco

mille crepe cake, snow crab claws, kohlrabi, Bloody Mary
olive oil tortas, rambutan, coconut milk, lime pickle
Celebrating Veterans
Hungry for Love
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.
poussin, pickled garlic, graham cracker rainbows, red kale
cereal with milk, green strawberries, squash blossoms, Wagyu skirt steak
Joe Sasto
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
J19
Heather Borden, Chef, New York, NY

Eriko Arakawa

followedby

Marcus Lepke, Personal Chef, European Epicurean, Voorhees, NJ
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
Chuck Hughes
monchong, ramps, macadamia nuts, Galia melon
prime rib, funnel cakes, dried crabs, okra
ice cream sundae, old bananas, stale tortilla chips, cola

* Johnny Juliano

Eitan Bernath , from: Teaneck, NJ
strip steaks, ranch dressing, broccoli, pizza turnovers
Ivan Giani
sweet limes, broccoli leaves, fruit cereal marshmallow treats, rattlesnake
Charlotte "Char" Sloan
Charlie Todd
Part three of a five-part series of a grilling-themed competition. The fruit skewers included purple grapes, pineapple, strawberries, and cantaloupe.
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.
Ken West
Jamie Adams, Executive Chef, Veni Vidi Vici, Atlanta, GA
Chuck Zito
swordfish, figs, oyster sauce, cotton candy cookies
suckling goat, broccoli rabe, farro, cheddar filled pretzels
Maristella Innocenti, Owner and Chef, Matilda, New York, NY
Chopped Champions Event, Round Four: Bring It!

Omar Paz Jr.

Nadege Fleurimond, Caterer, Fleurimond Catering, New York, NY
yellow rice, persimmons, sugar cane drink, pine nuts
Josh Watkins, Executive Chef, The Carillon, Austin, TX
Fabulous Baker Boys
James Hooper
Brian Paul "Casey" Casey, Butcher & Co-Owner, Denver, CO
pork butt, baked beans, clams, strawberry fruit leather
Betting on the Farm

Kozue Ando

mission figs, robiola cheese, shelled pistachios, taco shells
quail eggs, kale, champagne, caviar
Ashley Hough, Personal Chef, Los Angeles, CA
duckbills, young jackfruit in brine, hand-pulled noodles, fruit-flavored beef jerky
pistachio cream, dried plums, fish shaped pretzels, carbonated crystals

Eastern terminus of PA 926

mini caramel apples, farmhouse cheddar, amaretti cookies, duck fat
$50,000 Tournament: Round Four
goat chops, asafoetida, petite french lentils, quince paste
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 .
octopus, dandelion greens, aged gouda, sour trahana
Leap of Faith
Chris Leahy, Executive Chef, Lexington Brass, New York, NY
Alex Lawrence
The basket ingredients all cost less than $10; contestants were limited to using two parts of the pantry.
Anne Burrell, Charity: Juvenile Diabetes Research Foundation
S19
Paddy Rawal, Chef & Owner of Raaga. Santa Fe, NM.
Contestants were previous winners and runners-up from Worst Cooks in America. Burrell serves as the guest judge for this episode
Ivan Dorvil, Private Chef, Miami, FL
Tendon Intentions
Jacques Gautier, Executive Chef and Restaurateur, Palo Santo, Park Slope, Brooklyn, NY
Trout Bout
bourbon barrel aged tripled ale, beer taffy, beer cheese, beef tips
Melissa d'Arabian
Meatball Madness
Heather Edwards
grass-fed lamb shoulder, polenta, gummy farm animals, wild arugula
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
Lia Howhannesian
Roshni Mansukhani, Executive Sous chef and Private Chef, Boston, MA
cricket cookies, blueberry cardamom lassi, mangoes, star anise
calf's liver, fava greens, honey wine, halloumi

in Broomall

leftover turkey, leftover mashed potatoes, leftover cranberry sauce, leftover green beans
Step Right Up!
J21
beef shoulder, baby artichokes, blood oranges, cashew butter
Will Salazar, Exeuctive Sous Chef, Little Goat Diner, Chicago, IL
boudin blanc, chanterelle mushrooms, baby artichokes, orange marmalade
rattlesnake meat, lemonade iced tea, Japanese eggplant, hushpuppies
porcini mushrooms, verjus, linzer torte cookies, rabbit in a can
Tia Mowry
Steve Lohse, Chef, Lavender Lake, Brooklyn, NY
Chef Ricks is a chef at Landmarc, a restaurant of frequent Chopped judge, Marc Murphy.
gameday chili, roasted jalapeño poppers, chicken wings, pretzel rolls
Bradley Stellings, Consulting Chef, Japan
mussels, blue cheese stuffed olives, saffron, añejo tequila
Remy Ayesh, Culinary Instructor, French Culinary Institute, New York, NY
Nicole Puzio, Executive Chef, Ox Restaurant, Jersey City, NJ
Worst Cooks Challenge
Lyla and Emily are twins sisters.
Family Affair
raspberries, asparagus, chicken livers
Talia Thessen
kosher pickles, catfish filets, green plantains, young coconut
Ralph Battista Jr., Executive Chef, Butterfield 8, New York, NY
farm fresh eggs, cappuccino, Concord grape doughnuts, poached pears
fish carcasses, taleso ham, purple potatoes, Calabrian chili peppers
Matthew Wheelock
PJ Calapa, Sous chef, Nobu Fifty Seven, New York, NY
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
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 .

Park Hee-young

In-Laws, in Teams!
mixed berry jam, ground bison, arugula, hummus chips
Mark Twersky, Cullinary Instructor, The French Culinary Institute, New York, NY
Mark Murray, Private Chef, Stanford, CT
habanero beer, pork ribs, purple asparagus, fig dragees

Magnus Schmayl Bauman

Antonia Lofaso, Charity: Beit T'Shuvah
Nicole Mummolo, Sous chef, La Puerta Azul, Millbrook, NY
Luke Reyes, Executive Chef, The Corner Door, Culver City, CA
Mona James, Executive Sous chef, Palm Restaurant, New York, NY
bourbon whiskey, anchovies, dates, frog legs
The Big Scoop
bison skirt steak, snap peas, guanciale, chocolate-covered potato chips
uova da raviolo, comté cheese, fresh bacon bits, eel
Jessica Mogardo, Pastry Chef, New York, NY
Leslie Parks, Freelance Caterer, New York, NY
banana bread, veggie terrine, galangal, mango juice
chicken breast, dandelion greens, starfruit, cherry liqueur
Teen Tournament: Battle 3

Vietnam

Chad Ward, Competitive Barbecue Champion, Whiskey Bent BBQ, Lakeland, FL
Ultimate Champions:Celebrities
Kelly Kleisner, Executive Pastry Chef, Indigo Road, Charleston, SC
Aarthi Sampath
zucchini blossoms, dry roasted peanuts, anise liqueur, mamey
Trick or Treat, Chicken Feet!
Dylan Hallas, Executive Chef, Petit Ermitage Hotel, West Hollywood, CA
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.
Sandy Davis, Catering Chef, Union Theological Seminary, New York, NY
Jessica Helms
pickle juice, herb stems, overripe tomatoes, fish carcass
Jackie Sorkin
The chefs were required to make burgers in each round.
cannoli shells, marshmallows, chocolate sauce, cherry pie filling
Jason Khaytin, Hometown: Holland, PA
queso arrocero, peanut butter chocolate wafers, raspberry spoon fruit, dandelion coffee
Milton Enriquez, Executive Chef, Compass, New York, NY
Alfred DiMartini
Sitcom Moms
There Will Be Bloody Marys
J10
Laurielle Clark, Private Chef, New York, NY
Amanda Fretaig
tailgate sandwiches, vegetables and dip, caramel corn, black bean salsa
Alan Harding, Chef and Restaurateur, The Food Truck @ Hot Bird, Brooklyn, NY
octopus, purple cauliflower, kumquats, coconut caramel cookies
Ashlee Saylor, Sous Chef, The Silly Goose, Nashville, TN
The basket items were determined via a viewer poll.
pork loin, watercress, galia melon, taro root
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
Cheryl Perry, Chef and Culinary Instructor, New York, NY
sea urchin, reginelle, leeks, side of halibut
J14
Chris Royster, Chef de Cuisine, Boulder, CO.
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
cube steak, salsa, queso fresco, frozen french fries
Victory on the Brain
Melissa Levy, Executive Chef, IBM, Newburgh, NY
Alison Sweeney

NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NONO NO NO NO NO NO NO NO NO NO NO NO NO NOAncient Roman architecture adopted the external language of classical Greek architecture for the purposes of the ancient Romans, but grew so different from Greek buildings as to become a new architectural style.

Chopping in a Winter Wonderland
Billy Brigtsen, Chef, Brooklyn, NY
Tynan Gibson, Chef de Cuisine, Tasty n Sons, Portland, OR
Richard Fields
Eric Adjepong
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
All of the contestants in this episode except for Scott Conant have competed on Chopped previously.
tilefish, baby planet carrots, chanterelle mushrooms, corned beef hash
Marcus Byers
Sarah Michelle Gellar
bay scallops, broccoli, instant noodle soup, preserved lemon syrup
french fries, applesauce, passion fruit, dehydrated cheese
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.
broccoli rabe, crystallized ginger, five year aged gouda, mahi-mahi
hollandaise sauce, strawberries, walnuts, blue corn tortilla chips
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
drumsticks, corn tortillas, champagne, jam
Jordan Plumbstead
Melinda Stokes
marron glacés, prosecco, challah bread, seafood salad
Marco Canora
Brittany Eaden
Jason Zukas, Executive Chef, New York, NY
Deirdre Henderson, Executive Chef, BarOnA, New York, NY
crab cakes, curry powder, champagne grapes, cookie spread

Filmmaker Bruno de Almeida

Fabio Viviani
All of the baskets were chosen by viewers via social media. The zombie hand was meatloaf in the shape of a hand and mashed potatoes.
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

Film director

Jay Abrams
All of the basket contents had an Australian theme.
Ian Phillips & Santana Benítez
Bill Feldman, Chef and Entrepreneur, New York, NY
fruitcake, shad roe, vodka, Tokyo scallions
pork rinds, galangal, purple kohlrabi, rabbit legs and thighs
chicken livers, marrowfat peas, watermelon, chicken tenders
All-Stars Tournament: Round One – Competitors from The Next Food Network Star
Return and Redeem
Chocolate, Mussels and Figs
molasses, haricot verts, breakfast nachos, eel
Caryn Cummings
Parind Vora, Chef and Restaurateur, Restaurant Jezebel, Austin, TX
Philip Meoli, Chef de cuisine, Brooklyn Pub, Brooklyn, NY
beets, 100-calorie almond pack, cauliflower pizza crust, Chilean sea bass fillets
Winging It
spinach, filet mignon, almonds, chocolate covered marshmallows
Melissa Campbell, Training Administrator, Teledyne Controls, Los Angeles, CA
The judges caught Chef Lemoine plating past time limits. As a result, the judges eliminated him.
apricots, macadamia nuts, oysters

Schamyl Bauman

Jonathan Mailo, Chef de Cuisine, BLT Prime, New York, NY
Justin Gaines, Executive Sous chef, Zanaro's Italian Restaurant, White Plains, NY
smoked turkey legs, hominy, corn bread, gummy turkey feet
Chopped Liver
John Deatcher, Caterer, Foodini's Catering, Neptune, NJ
Lauren Zilberman
Maizy Boosin
coffee cake, mimosas, breakfast sausages, cream-filled chocolate eggs
Jason Robertson, Caterer, Headwaters Café, New Orleans, LA
Whitney Werner, Chef & Restaurateur, Roast, Brentwood, CA
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.
Jack Pollock
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
strawberry lemonade, butter crackers, coconut fruit pops, cape gooseberries
Part five of a five-part tournament featuring teenage amateur cooks. The four remaining teen chefs competed for a $25,000 grand prize. The other three finalists each received a $1,000 FoodNetwork.com gift certificate and an authentic red Chopped chefs coat.
All-Stars: Prime Time vs. Day Time
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
pork porterhouse, braising greens, wasabi, candy cured olives
Raymond Jackson, Private Caterer and Culinary Instructor, Westchester County, NY
Meg Hall, Caterer, Made by Meg, Redondo Beach, CA
Shehu Fitzgerald, Chef, Ritz Carlton, New York, NY
J50
This was a summertime-themed episode. Each basket contained ingredients associated with summertime. Chef Kave is the sister of former Chopped champion and Chopped tournament competitor Corwin Kave. The sand castle cake in the first round was pound cake with a graham cracker "sand". The clambake in the second round contained mussels, steamer clams, potatoes, corn, and seaweed.
Soraya Sobreidad
Nealy Frentz, Chef and Restaurateur, Lola, Covington, LA
cucumber, buttermilk, pork loin, canned jackfruit
everything donuts, pencil asparagus, pickled pig lips, heirloom tomatoes
Greg Louganis, Charity: Kids international
rosca de reyes, wagyu rib-eye steaks, broccoli, cocktail sauce
Carla Contreras, Private Chef and Owner, Red Clog Kitchen, New York, NY
James Klayman, Food Truck Owner, Gorilla Cheese NYC, New York, NY
ribeye steak, black garlic, fish maw, pina colada
chicha morada, Cotija cheese, mangoes, shoestring potato sticks
Prove it on the Plate
smoked oysters, starfruit, jicama, whole calamari
Kurt Ramborger, Caterer, Austin, TX
Adrienne Grenier, Sous chef, 1501 Chop House , Charlotte, NC
Kardea Brown

near Broomall

Jerome Abram Bettis Sr. (born February 16, 1972), nicknamed The Bus is a former American football halfback who played for the Los Angeles Rams/St. Louis Rams and Pittsburgh Steelers of the National Football League (NFL). Bettis is sixth on the list of NFL rushing yards leaders. He retired in 2006 after the Steelers won Super Bowl XL in his native Detroit, Michigan, beating the Seattle Seahawks, and he was inducted into the Pro Football Hall of Fame in 2015.

Duff Goldman
stout beer, empanada wrappers, peaches, marshmallow spread
Money Saver
Curry Hurry
Yule log, brisket, baked potato, mulled wine
zucchini, chocolate cake mix, crème fraîche, movie theatre popcorn
Diana Sabater
dried black licorice root, pork rinds, macadamia nuts, limoncello
rainbow chard, bonito, hard cider, couscous
baby eggplants, gooseberries, eggroll skins, lapchang
babka, rhubarb, baby bananas, Beaumes de Venise
Brad Sorenson
This was a Halloween themed episode, featuring the contestants dressed in costumes.
soft-shell crabs, crunchy peanut butter, sake, sea beans
Mackenzie Hilton
Frederick Aquino
cinnamon rolls, spicy tamarind candies, marshmallows, strawberries
chickpeas, baby red mustard greens, marinara sauce, silken tofu
lamb tagine, miso paste, croissant doughnuts, zucchini blossoms
Busy Philipps
Timothy Witcher
Taji Marie, Caterer, Simple Gourmet, Redondo Beach, CA
Alexa Wilkinson
grilled cheese roll-ups, duck bacon, trombone zucchini, jawbreakers
Michael DiIonno, Chef and Restaurateur, Avenue Bistro Pub, Verona, NJ
Jon Cano and Elizabeth Gribko, Chef & Pastry Chef, Salumi Tapas & Wine War, East Massapequa, NY
leftover turkey meatloaf, leftover kimchi, leftover naan, leftover baked ziti
cinnamon rolls, Turkish coffee, quail eggs, tamarillos
Jeffrey Baruch, Executive Chef, London Lennie's Seafood Restaurant, New York, NY
french fry chips, dragon fruit, ham glaze, blackberries

The Memory Remains

peanut butter, Granny Smith apples, jumbo shrimp

West Goshen Township

Edward W. North

Tyler Henderson, Executive Chef, Haak Vineyard & Winery, Santa Fe, TX
Raiza Costa
Eric Gibbs
Italian orange liqueur, cheese crackers, cherimoya, Jordan almonds
duck breasts, harissa, pear frangipane tart, orange sherbet

Ri Kum-suk

Linda Laestadius, Pastry Chef, The Bear Cafe, Woodstock, NY
Nong Poonsukwattana, Food Truck Owner & Restaurateur, Nong's Khao Man Gai, Portland, OR
durian, lime gelatin, imitation crab meat, crunchy cheese curls
Lonnie Dyner, Executive Chef, Le Petit Marché, New York, NY
Grill Masters: Episode Three
This was a Halloween-themed episode.
Part one of a five-part tournament. The winner received $10,000 and a spot in the $50,000 grand finale. The tournament was held at Beringer Vineyards in Napa Valley, California instead of the usual Chopped set. As with the previous two Grill Masters tournaments, this was an outdoor competition in which contestants were asked to grill something each round. Instead of an oven and stove, contestants were provided with a gas grill, charcoal grill, and smoker. In addition, some other equipment such as a blast chiller and ice cream machine were not available.
Kevin Rooney, Wyckoff, NJ
chicken & waffle sliders, mustard greens, jicama, pickled buffalo eggs
Franco Fugel, age: 14
snowman doughnuts, roasted chestnuts, white chocolate fudge, hot cocoa ice cream
Shanice Fleming, Line Cook, Root and Bone, New York, NY
goose, rat tail radishes, cornichons, pork rillettes
Zoe Gelsi
blueberries, bread & butter pickles, saffron, fruit ring cereal
fideos, broccoli rabe, mezcal, eel
Bun Cheam, Executive Chef, Thistle Hill Tavern, Brooklyn, NY
Sonya Coté, Executive Chef and Owner, Hillside Farmacy, Austin TX
Kyle McClelland
freeze dried roast beef, torshi, rainbow chard, mint yogurt soda
clotted cream, passion fruit purée, spirulina, angel food cake
Sheridan Su, Chef and Restaurateur, Great Bao Café, Las Vegas, NV
Lara Paul, Executive Chef, Rivals Steakhouse, Austin, TX
Jackie Sappington
grape leaves, sesame seeds, honeydew melon, pickled ginger
John P. Greco, Chef and Restaurateur, Philip Marie, New York, NY
chicken intestines, red miso, Savoy cabbage, clementine oranges
I'm Your Huckleberry
Mei Chau, Chef & Restauranteur, Aux Epíces, New York, NY
Champions' Tournament: Part 4
chicken nuggets, malabar spinach, mixed marble potatoes, fish lollipops
Rouha Sadighi, Chef de cuisine, Penelope Café, New York, NY
venison tenderloin, cinnamon swirl bread, sharon fruit, cornichons
Celebrity Holiday Bash
Chris Starkus
S14
Laili Ali from both and
ground turkey, bluefoot mushrooms, frozen mixed veggies, instant ramen

precededby

cotton candy, chicken cutlets, Brussels sprouts, French-fried onions
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 .
John Creger, Head Chef, Gallow Green, New York, NY
Mina Newman, Executive Chef, Christos Steakhouse, Astoria, NY
peanut butter, pork tenderloin, okra, canned shrimp
Jonathan Jernigan, Executive Chef, Catering by Jonathan, Willingboro, NJ
James Briscione
flour tortillas, prosecco, Canadian bacon, roasted chestnuts
Roble Ali
goose, Irish cream liqueur, maraschino cherries, blue cheese
Kristen Davis, Personal Chef, Long Island, NY
Sarah Pouzar, Executive Chef, Il Forno, New York, NY
Seis Kamimura, Executive Chef, Century Link Field, Seattle, WA
The theme for this episode was late-night food.
Jasmine Lucero
Rick Browne, Chef and Author, Seattle, WA
Kenny Gray, Sous chef, Olivia Restaurant, Austin, TX
Rock Stars
Patricio Sandoval, Chef and Restaurateur, Mercadito, New York, NY
James Kilberg, Executive Chef, Il Poggiolo, Chicago, IL
pork tenderloin, sweet potatoes, rainbow chard, hoisin sauce
shiso leaves, pita bread, feta, adzuki beans
capon, purple cabbage, ranch dressing, pizza casserole
The baskets in each round contained ice cream. In keeping with the ice cream theme, each chef was provided with a tray of assorted toppings, and the final two chefs were required to include an ice cream creation in their desserts. An extra ice cream machine was also brought in so that both chefs could each make their ice creams in the dessert round.
squid, arugula, baby pineapples, pizza bites
Fake Cake, Real Stakes

AFC Women's Asian Cup

Chocolate Obsession
No Kidding!
Tailgating was the theme for this competition. All the contestants were amateur cooks and experienced tailgaters. In keeping with the theme, the contestants wore specially made Chopped football jerseys instead of the chefs coats, and the baskets were replaced with coolers.
Kimberly Schlapman
Jon Bignelli, Sous chef, wd~50, New York, NY
pork crown roast, green lipped mussels, creamed spinach, truffles
Thirsty for Victory
Peter Wenger, age: 13
John Ramirez, Executive Sous chef, Castle on the Hudson, Tarrytown, NY
Rachel Klein, Executive Chef, Seaport Hotel, Boston, MA
Michael Symon
Smorgastarta Your Engines

East

Ryan Whyte, Sous Chef, Restaurant St. Jack, Portland, OR
Mark Bailey
This episode featured four past runners-up. In the dessert round, chef Rollins cut his finger, contaminating his station enough where the judges found it unsafe to eat his dish.
Ellie Kuhnle
Ted Hirsch, Executive Chef, Blind Barber,
All-Stars Tournament: Round Two – Food Network Personalities
J37
Alina Eisenhauer, Pastry Chef, Sweet, Woodstock, CT
carrot juice, almond flour, candied ginger, honeycomb
Emily Chapman, Line Cook, Louro, New York, NY
bosc pears, black currant dijon, cocoa powder, brown sugar cinnamon pita chips
Lee Anne Wong
Cara Thompson, Sous chef, Miami, FL
cobia, crenshaw melon, mezcal, tasso ham
David Loewenberg
dorade, baby beets, beef jerky, coffee liqueur
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
cheese blintzes, salsa, poblano peppers, ground pork
Ava de Los Santos
maraschino cherries, peas in the pod, parsley root, tripe
Shehu Fitzgerald, Garde manger Chef, Marriott New York Marquis, New York, NY
rack of lamb, papaya, peppermint patties, spring garlic
Dafna Mizrahi, Chef & Restauranteur, Monte's Local Kitchen & Tap Room, Amenia, NY
rattlesnake, cherimoya, rhubarb, ghost pepper
Cake Walk?
Laila Ali
Heidi Greening, Georgetown, TX
Cameron Cain
cherry tomatoes, silken tofu, ginger snaps, cocoa nibs
Boared Silly
Daniel Doyle, Executive Chef, Poogan's Porch, Charleston, SC
Sophie Bravo
Anh Luu, Head Chef, Tapalaya, Portland, OR
Alyanie Villahermosa

Bentla D'Coth

Hannah Buzkin, Hometown: Westport, NJ
This episode featured previous contestants.
Cooking with Bass
Each chef was a retired member of the U.S. military. Each round featured an item that might be found in a military pantry.
"bacon & egg" gummies, figs, chicharron, lardo
Mara Cristiani and Gena Cristiani

Chelsea Chanel Dudley

Jumbo Shrimp, Pepperoncini, Cereal
Rob Hafer
Nugget? Fuhgettaboutit!
Michael Israel, Food Truck Chef/Owner, MOE Deli, Los Angeles, CA
Heiner Aichem, Executive Chef & Owner, Black Forest Inn, Stanhope, NJ
acorn squash, chocolate cupcakes, bananas, ras el hanout
G'day, Chefs!
Ulli Stachl, Food Stylist, New York, NY
waffle tacos, yogurt covered pretzels, broccolini, speck
chicory, Ethiopian coffee beans, petite bananas, lamb fries
spare ribs, rhubarb, fava beans, black-eyed pea cakes
avocado, rangpur limes, hazelnut flour, Persian rice
duck eggs, Russet potatoes, farmer's cheese, honey herb cough drops
Part three of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale. Leslie Roark Scott was a finalist in the 2015 Chopped Grill Masters Tournament.
black radishes, smoked beef tongue, garbanzo beans, Italian anchovies
Taco Time!
Pastor Areli Biggers
corn chip bars, rum & cola, blackberries, bananas
Redeemed or Re-chopped?
snow cones, funnel cakes, popcorn, sour cream
peas in a pod, crown roast of pork, root beer float, Japanese sweet potatoes
Carrie Weiss, Instructor and Writer, New York, NY
Michael Madigan, Chef and Restaurateur, Snails and Quails / Farm 2 Bistro, New York, NY / Nutley, NJ
emoji cookies, fennel, apricots, ground beef
Auria Abraham, Chef & Owner, Auria's Malaysian Kitchen, Brooklyn, NY
Marco Suarez, Executive Chef, Ledge Kitchen and Drinks, Dorchester, MA
Sophia Starr

Say Yeah

tilefish, chayote squash, garlic knots, cookie butter chocolate bites
Paul Joseph, Executive Chef, FireBird, New York, NY
S20
sirloin flap, rainbow carrots, formaggio di fossa, chocolate covered donuts
hamachi, quail eggs, dried cherries
Aaron DuBois, Sous Chef, Rustic Canyon, Santa Monica, CA
Sabrina Swee
white chocolate apple snowman, pie dough, cranberries, brandy Alexander cocktail
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.
clotted cream fudge, rice crackers, rainbow sprinkles, pepper jelly
Lisa Beels, Executive Chef and Entrepreneur, Haute Palate and Petite Palate, New York, NY

concur

Alex Moreno, Executive Chef, Border Grill, Santa Monica, CA
razor clams, breakfast radishes, green grape tomatoes, shrimp paste
Diane DiMeo, Private Chef, Red Box Bistro, New York, NY
John Martone
Michael Natiello, Food Truck Owner, Taquería Authéntica, Bloomfield, NJ
chocolate hazelnut spread, graham cracker cereal, rambutans, lime gelatin shots
Kamryn Kohler

The Outlaw Torn

Einat Admony
wagyu rib-eye steaks, baby corn, watermelon, coleslaw dressing
bacon-wrapped grilled cheese sandwiches, truffle carpaccio, baby eggplant, clotted cream
Leftover Rescue Mission
blood sausage, crosnes, cranberries, naan
rice wrappers, morel mushrooms, chia seeds, dandelion greens
canned mandarin oranges, red pearl onions, chicken thighs, pork hock
Chopped All-Stars: Finale!
carob molasses, white chocolate chips, nougat biscuits, raspberries
chocolate stout, white chocolate, pork chops, malted milk powder
Chopped Champions: Part 3

Chester

John Profetto
pink beans, sofrito, striped bass, coconut chocolate bars
Alyssa Chacon, age: 17
dried persimmon, phyllo dough, pepper jack cheese, sweetbreads
Josh Arcilla, Corporate Caterer, San Francisco, CA.
peaches, lemonade, pound cake, piloncillo
Yucca, Watermelon, Tortillas
Carey Bringle, Owner and Barbecue Pitmaster, Peg Leg Porker, Nashville, TN
papadum, baby romanesco, smoked lake chub, powdered strawberry milk
bay scallops, braeburn apples, sorrel, duck hearts
Kennedy Williamson
Melissa Torre, Cookie Confidential, Owner & Baker, Philadelphia, PA
Ian Muntzert, Chef de cuisine, Commonwealth, San Francisco, CA
Monica Byrne, Chef and Restaurateur, Home/Made, Brooklyn, NY
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.
Paul Rut, Chef / Engine 262, F.D.N.Y., New York, NY
Each basket contained ingredients commonly used to prepare brunch dishes.
Stanley Myers
Claire Handleman, Culinary Producer, The Chew, New York, NY
panforte, pancetta, pink currants, crème fraîche
Jamika Pessoa
Mark McMann, Sous chef, Kefi, New York, NY
Jack Crabb
bison jerky, sour cream, freeze-dried blueberries, egg waffles
Daniel Fleming
Seamus Mullen
Dylan Marcus
deep-fried canned ham, deep-fried ravioli, asparagus, hot beef sundae
Berkshire pork chops, heirloom tomatoes, canned oysters, vegetable sushi
Alex Stupak
vinegar pie, plantains, poblano peppers, sardines
lobster, dinosaur kale, vegetable cream cheese, quinoa
Cris Spezial, Caterer, Nyack Gourmet, Nyack, NY
grilled stuffed bananas, cherries, galangal, striped cakes
Teen Redeem
pickled turnips, oroblanco, baba ganoush, duck tongues
Gason Nelson, Private Chef, Full of Flavor, New Orleans, LA
Amateurs' Brawl

President

Donna Fong
broccoli rabe, deckle of beef, hibiscus flowers in syrup, black-eyed peas
Lou Diamond Phillips, Charity: Share Our Strength, No Kid Hungry

yes

Simona Alomary
turkey tenderloin, double yolked eggs, pattypan squash, finger limes
red jalapeños, shortbread cookies, sharon fruit, cream cheese frosting
pig head, smoked chocolate chips, home-made blue corn tortillas, escarole
Tim Cipriano, Director of Food Services, Guilford Public Schools, Guilford, CT
Jeremiah Bullfrog, Chef and Owner, gastroPod Mobile Gourmet, Miami, FL
Erica Beneke, Executive Chef, Max's Wine Dive, Austin, TX
grass-fed lamb tenderloin, portobellos, bacon granola, fruit leather
Rosie Martone
Joey Malim
Noah Museles, Sidwell Friends School, Washington, D.C.
beef shoulder, fish sauce, canned pumpkin
Madison Cowan, Charity: Alzheimer's Association, New York City Chapter
Michael Lettieri
J26
Regina Chen, Sous chef, Maison Akira, Pasadena, CA
Debbie Lee
Jason Quinn, Chef and Owner, Playground, Santa Ana, CA
Kris Wessel, Chef and Restaurateur, Red Light, Miami, FL
Aaron Gruen
Rebecca Weitzman, Chef de cuisine, Inoteca, New York, NY
cacao paste, peanut butter cups, baumkuchen, cherries
Joan Low and Linda Low
baby octopus, Italian orange liqueur, caperberries, ham steaks
culotte steak, Okinawa sweet potatoes, turnips, strawberry leather
pork blood ice cream, peaches, duck fat buttermilk biscuits, marrow bones
All Stars Tournament: Part 1
lasagna, arugula, onion blossom chips, wine purse
canned tuna fish, wonton wrappers, spinach, dill pickles
sea scallops, guaje beans, aged cheddar, pickle juice
Cris Vazquez
Take Heart
arugula, pickled daikon, fresh pasta, mackerel
Haylie Duff
ground pork, sorghum molasses, cheese crackers, mustard greens
curry cooking sauce, lady apples, coconut brittle, baby artichokes
Emily Roche
brie, rutabaga, frozen cranberries, English muffins
Peter Giannakas, Chef and Restaurateur, Ovelia Psistaria Bar, New York, NY
Part 4 of 5.
Belly Up
wild langoustines, Asian long beans, yuzu juice, Japanese sweet potato
Part three of a five-part tournament featuring teenage amateur cooks.
canned haggis, smoked gouda, celery, prunes
pork shoulder, tea noodles, kohlrabi, agua fresca
Nate Berrigan-Dunlop
Lyla Allen
The basket ingredients were all either convenience food items or street food. Chef Palamaro is a sous chef at Tertulia, owned by Chopped guest judge Seamus Mullen.
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.
Chaudin Chow
Royden Ellamar, Executive Chef, Sensi at the Bellagio, Las Vegas, NV
Taylor Erickson, Private Chef, Los Angeles, CA
Kenneth Collins, Executive Chef, Gospel Uptown, New York, NY
Cole Poolaw, Executive Chef, Barsa Tapas Lounge, Charleston, SC
Quail, Arctic Char, Beer
Rachael Zavala
Guest judge Christian Petroni was a former Chopped champion and Chopped tournament competitor .
Basil, Papadum, Coconut Fruit Pops, Escargot
salami, date palms in brine, chicken breast, canned pumpkin
Renee Blackman
Tim Love
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
saba, garlic chutes, Canadian bacon, trout

Generation Snowflake, or Snowflake Generation, is a term referring to the young adults of the 2010s, who are perceived as more prone to taking offense and less resilient than previous generations. The term is considered to be associated with and used by the alt-right, including prominent alt-right figures. Collins Dictionary describes the term as informal and derogatory and it is often associated with criticism of safe spaces and trigger warnings in academic settings.

phyllo dough, gorgonzola cheese, pineapple rings, blueberries
sour candy belts, quinoa, pickled turnips, red snapper
CC66CC
pancake mix, guava nectar, Aleppo peppers, Asian style beef jerky
ribeye steak, yuzu juice, whipped cream, plumcots
Ariane Resnick, Private Chef, West Hollywood, CA
Danielle Wilk
Lester Walker, Sous chef, Copia, New York, NY
Deljuan Murphy

Pannipar Kamnueng

Tanya Mitchell
strawberry pretzel pie, kiwi, chocolate milk powder, orange-flavored liqueur
All Stars Tournament: Grand Finale
Jennifer Meadows, Chef and Restaurateur, Fishbar, Montauk, NY
J42
boneless short ribs, spicy gummy peppers, choclo, smoked turkey wings
Sunny Anderson
striped bass, corn tortillas, applesauce, okra
A Cornish Mess
Afton Farnsworth, Head Chef, Stout Burgers & Beer, Studio City, CA
S'more Determination
Tichina Arnold
Abe Lopez, Chef de cuisine, Pacifico, Center Valley, PA
Chefs in a Pickle
Olivia Neumark, age: 13
kombucha, rambutan, egg white powder, candied nuts
Tabb Singleton, Sous chef, Nola, New Orleans, LA
Lesley Covitz, Chef & Restauranteur, Stocked, Brooklyn, NY
beef kidneys, petite French lentils, beets, pickled cockles
rotisserie chicken, fiery jaw breakers, fingerling potatoes, tequila

Gold Coast, Australia

Ada Santa and Jaime Santa
Carson Wood
David Guas
Cheap Eats
Antonio Mure, Chef and Restaurateur, Ado Ristorante, Venice Beach, CA
skate wing, fiddlehead ferns, 100-year-old eggs, yellow marshmallow chicks
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.
fruit ring cereal, molasses, cherries, sesame candy
Randy Pauly
Teen Tournament: Part One
dragon fruit, guanciale, sunflower sprouts, scallops
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
kale chips, gazpacho, mac & cheese stuffed lobster, zucchini
Amanda Frietag
Candy Sue Weaver
Joshua Pantoja
Roger Mooking
Class Acts, Too

John Tomic

lacinato kale, finger lime, gummy tarantulas, pre-cooked pig snout
sombrero pasta, garbanzo beans, sun-dried tomatoes, pork chops
Military Salute
cucumber salad, cantaloupe, sesame seed candy, marshmallow spread
Taytum Graham
Adam and Jackie Sappington, Chef & Pastry Chef, The Country Cat, Portland, OR
cobia, salmon jerky, Chinese spinach, animal crackers
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.
whole suckling pig, red and white kabob sauces, corn tortillas, fiddlehead ferns
carrots, goat cheese, quick grits, pomelo
Firefighter Chefs
Ian Kokkeler, Chef, Trace Restaurant at W Austin, Austin, TX
Bizarre Baskets
Tommy Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ, Gilbert, AZ
mackerel, squid ink base, candied orange peel, graffiti eggplant
goat chops, churros, tequila, huitlacoche
Aatul Jain, Executive Chef, St. Clare's Hospital, Denville, NJ
Will Connor
lavash bread, preserved lemons, squab
rabbit, eggplant, pineapple, puff pastry dough
William Lustberg, Sous chef / saucier, Waldorf-Astoria Hotel, New York, NY
Bruce Barber, Caterer, Aussie Chef Catering, Sherman Oaks, CA
shrimp, oatmeal, butternut squash, umeboshi
Damon Gordon,

Eastbound exit and westbound entrance

chicken noodle soup, ostrich steaks, purple asparagus, truffles
Scoops On!
Mochi Obliged

Clare Polkinghorne

jumbo shrimp, edamame, golden raisins
Clio Goodman

"The Outlaw Torn"

pork chops, yacon, broccoli rabe, burgundy truffles

Ri Un-gyong

Spanish red shrimp, feta cheese, asparagus, brisket ice cream
C41E3A
tapioca pearls, carrots, fruit leather, rabbit
Walter Lewis, Chef / Engine 35, F.D.N.Y., New York, NY
duck confit, artichoke hearts, taleggio cheese, tomato soup cupcakes
Corwin Kave, Executive Chef, Fatty Crab / Fatty 'Cue, New York, NY / St. John, VI

Lisa De Vanna

Sylva Senat
devil's tres leches cake, pink lemons, canary melon, chili pepper honey
ramen, canned apples, okra, biscuit dough
Katie Rosenhouse, Pastry Chef, Olana Restaurant, New York, NY
Grill It!
J16
Fig Out
ML Carroll
Mike Gowland, Chef and Firefighter, Manning's Eat-Drink-Cheer, New Orleans, LA

Tepid Mix

Delaware

Galen Zamarra, Chef and Restaurateur, Mas (Farmhouse), New York, NY
Christian Olsen
Tiki Barber
Korean short ribs, apple green tea coolers, Brussels sprouts, Gorgonzola dulce
Keith Geter, Chef, Artisanal, New York, NY
lobster tails, fiddlehead ferns, baby white turnips, sicilian pesto
Ears for Fears
lime gelatin, prosciutto, celery, prawn cocktail chips
The contestants were all home cooks. Magary, a science fiction novelist and humor columnist for the sports website Deadspin, had previously posted a satirical application for the show in 2012.
Varsha Govindaraju, Senior, University of Washington, Seattle, WA

Kim Yoo-mi

Ruby Jones
Maxcel Hardy, Private Chef, New York, NY
Herb Hand

Ulrich

Lauren Poplaski
lake perch, tomatoes on the vine, avocados, rolled oats
Derek Walker, Executive Chef, Bread and Roses Café, Venice, CA
amber ale, salmon fillets, frisée, kantola
pork loin, cucumbers, black bean soup, chocolate body paint
Matt Jozwiak, Research & Development Chef, Insurgo Project, New York, NY
pre-cooked chicken feet, poblano peppers, black radishes, fruit-flavored candy
arancini, blood sausage, lemongrass, ajo dulce
Matt Romine
seedless red grapes, building block candy, bee sting cake, sparkling cider
Chris Jaeckle, Sous chef, Morimoto, New York, NY
Tom Spaulding
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.
Chopped Champions: Battle 3, Chefs in Control
Chopped: Beat Bobby Flay, Finale
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
Richard Ingraham, Personal Chef, Atlanta, GA
goat chops, chickpeas, callaloo, whole coconuts
Mikayla Layng, Hometown: Lynbrook, NY
dandelion greens, Greek yogurt, liverwurst, catfish
liquid aminos, beet greens, alfredo sauce, fluke
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
During each of the three rounds, Chef Matarese failed to complete plating his dishes.
Staci Graves Jett
Sister Alicia Torres, Franciscan Nun, Franciscans of the Eucharist of Chicago, Chicago, IL
Hung Huynh, Charity: Sunflower Mission
Jun Robles, Chef de Cuisine, Oven and Shaker, Portland, OR
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

Liu Sa

Tess Middlebrook, Private Chef, New York, NY
knafeh, passion fruit, pistachio paste, brown bread in a can
Brandon Medley, Hometown: Sewell, NJ

No. 17

Tony Hawk

Charitable, R.C.T. file number CT0227572

halibut, herbed cheese, asparagus, mango pudding
Katie Wentworth, Executive Sous Chef, Loulay Kitchen & Bar, Seattle, WA
steamed spiny lobster, pink fermented lemons, amaro, French breakfast radishes

Cont

Marcus Samuelsson
clementines, cheese wedges, Aleppo pepper, frozen hot chocolate
Jing Cong, FDNY
Danika Patrick
Nate Echelberger, Pastor, Gateway Church, Austin, TX
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.
hanger steak, baby corn, tequila, lime curd
honey flavored cereal, soy sauce, anjou pears, cocktail franks
Rafaelle Solinas
bangers and mash, Brussels sprouts, white truffle popcorn, Moscow mule
Alex Guarnaschelli
Peter Karapanagiotis, Executive Chef, Privé Mediterranean Restaurant, Philadelphia, PA
Teen Tournament: Battle 2
Trail Mix and Match
Tyler Bloch, age 14, Jericho, NY
Cory Bahr, Chef and Restaurateur, Cotton, Monroe, LA
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
Tony Biggs, Director of Culinary Operations, Second Harvest Food Bank, New Orleans, LA
Grill Masters: Episode Five
Wild Ride

Metallica featuring Marianne Faithfull

picked pig lips, spinach, polenta, gummy fried eggs
prunes, animal crackers, cream cheese
The contestants are all hosts of The Kitchen and were competing for charity. All the contestants, except Katie Lee, have competed before on Chopped. This was a holiday themed episode. All four contestants received donations for their charities win or lose.
Jeff Mauro
fresh horseradish, goat chops, oatmeal, snap peas
jicama, pepitas, blueberries
Yoanne Magris, Chef and Restaurateur, Yo In Yo Out, New York, NY
smen, aloe mango pudding, warka pastry sheets, poi
Yazmene Kaylani, age: 16
Elizabeth Oakes
Summer Heat
Contestants were required to use the grill each round and could not use the ovens. Chef Witcher was the teacher of Dante Foggy, runner-up of the 2014 Chopped Teen Tournament.
Battle of the Butchers
Prasad Chirnomula, Executive Chef, Thali, New Haven, CT
lamb top round, rutabagas, carrot jam, grenadine
Aiden Stoyer
Nong Poonsukwattana
precooked oxtail, labneh in olive oil, mustard greens, fruit cocktail
Tony Kang, Sous chef, Upper Brookville, NY
Elizabeth Falkner
Sa'de Ivey
puffed rice cereal, horned melon, cashew butter, gummy worms
Tim Lyons
tournedos of beef, cheese dreidels, asparagus, gingerbread house
goat, rainbow carrots, watermelon, kokoretsi

Hetfield

Chopped: Beat Bobby Flay, Part 3
marzipan, membrillo, ladyfingers, chocolate lips
purple corn pudding, crystallized ginger, cinnamon spice coffee liqueur, pecans
smoked brown sugar, baby pineapples, empanada dough, French single malt whiskey
ham steaks, lemon lime soda, cottage cheese, pea tendrals
Rory MacDonald, Head Pastry Chef, Tocqueville, New York, NY
satay peanut sauce, ripe yellow plantains, chocolate snack pies, black vinegar
chicken wings , Italian sausage, caramel apple , sheep
baby mustard greens, spiral ham, pizzelle cookies, kugel
Every contestant was a "street food chef" from Houston, Texas.
Part four of a five-part All-Stars tournament.
Chopped Champions Event, Round Two: Best of the Best
Anita Lo
Chopped Tournament of Stars: Finale

Sacramento, California 95811

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
Pam Johnson
Eddie Ojeda, Charity: Carol Baldwin Cancer Fund

Chanel West Coast

Ana'lysse Cotton
Zach Meloy, Chef and Restaurateur, Push Start Kitchen, Atlanta, GA
Best Halloween Ever
Arnold Myint
ef8344

Yasu High School

scallops, cranberry juice, artichokes, burdock root
Martin Horsey
Cat Cora, Charity: Chefs for Humanity
grouper, frilly mustard greens, bread cheese, beer flight
pig organs, fiddlehead ferns, morel mushrooms, bourbon cream liqueur
Chris Trapani, Food Truck Chef/Owner, Urban Cowboy, Austin, TX
S18
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
David Guas, Chef and Restaurateur, Bayou Bakery, Arlington, VA
Barry Frish
jumbo shrimp, yellowfoot chanterelle mushrooms, lapchang, gingerbread syrup
Emily Frith, Caterer, Corner Market Catering Co., Nashville, TN
Derek Gigliotti, Executive Chef, Onda Ristorante, Mirage Resort, Las Vegas, NV
tangerines, cranberry sauce, chocolate chip cookies, gorgonzola dolce
mussels, asparagus, cactus pear, kidney beans
halibut, purple cauliflower, salted duck egg yolks, pork skin
Kathy Polland, Denver, CO
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
taramosalata, hanger steak, portobella mushrooms, fava beans
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.
Ulrich Koberstein
First part of a four-part tournament featuring twelve returning champions. Each episode's winner progresses to the finale, where the three episode winners will compete to determine the tournament finalist. The finalist will choose a dish and compete for $40,000 against Bobby Flay in making a better version of the dish. For the whole tournament, one item in each basket is chosen by Bobby Flay. Mackenzie Hilton and Bradley Stellings have both competed twice on Chopped prior to this tournament. Mackenzie Hilton also competed in the 2010 Champions Tournament. Bradley Stellings was the runner-up in his original episode, but won a redemption episode.
McCaily Cranna, Sous chef, Hudson's on the Bend, Austin, TX
Redemption Competition
Taylor Garrigan
April Neujean, Lead Teacher, The Edible Schoolyard, New Orleans, LA
Liz Sempervive, Executive Sous Chef, Jamonera, Philadelphia, PA
C8A2C8
stone crab claws, butterfly leaves, vanilla frosting, peach-strawberry salsa
chocolate bunny, lamb breast, aleppo pepper, spring garlic
Baby Rainbow Chard, Gummy Eggs, Apricots, Lomo Iberico
spearmint leaf candy, knodel, almond flour, raisins on the vine
This was a Thanksgiving-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
oranges, grapefruit, semi-sweet chocolate chips, bacon
salmon, radicchio, ginger, strawberries
brook trout, rhubarb, dried strawberries, lemon verbena
chocolate Swiss rolls, popcorn balls, blackberries, gummy fish
sea bass, veggie tray with hummus, avocados, chia seeds
Kayne Raymond, Private Chef, Palo Alto, CA
Go Fish!
Thomas Brenner, Winemaker & Executive Chef, Napa Valley, CA
breakfast sausage, cantaloupe, potato rolls, coconut flakes
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.
Lester Walker, Executive Chef, Copia, New York, NY
Teen Talent
Ernesto Fox
Lisa Schoen, Executive Chef and Food Stylist, Mad River Post and In Your Kitchen, New York, NY
Martha Stewart
J31
quiche lorraine, purple cauliflower, blue shrimp, rosé wine
Grill Masters: Part One
Riley Mitchell
Sophia Amenedo
Chef Nichols is a chef at Landmarc, owned by Chopped judge Marc Murphy.
egg custard tarts, coffee infused tequila, caramelized onions, pretzels
Cuteness Overload
Jamol Manigault
This was a team competition, with each team consisting of two amateur cooks meeting for the first time as blind dates. The episode focused not only on the cooking, but also on how well the dates got along.

→ Cerezo Osaka

Madison Cowan
Brenden Darby
Zakary Pelaccio
Korean-style short ribs, lemon thyme, zucchini, gefilte fish
Holiday Reality Check
Ali Kahn
veal shoulder, bean sprouts, Marsala wine, veal tongue
Matthew Marchese, Personal Chef, New York, NY
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
Matt Grieco
ground pork, camembert, sweet vermouth, haricots verts
corn tortillas, cassia sticks, paw paws, black corinth grapes
fish heads, hon-shimeji mushrooms, crema, sugar cookie dough
Samantha Buyskes, Chef and Restaurateur, Simply Red Bistro, Ithaca, NY
Sam Kass
Janine Gray, Chef and Restaurateur, The Inn at Osborne Hill, Fishkill, NY
Faith Paulick, Executive Chef of Papi's Tacos, Baltimore, MD.
Dan Giusti, Executive Chef, 1789 Restaurant, Washington, DC
Duck Breast, Yuzu Kosho, Purple Snow Peas, Pancake Pops.
airline pheasant breasts, cucumbers, fresh tomato spread, stuffed olives
coconut water, garnet yams, Thai basil, roasted noodles
scallops, Chinese broccoli, tamarillos, finger limes
strawberry mints, salt bagels, cream cheese, cotton candy grapes
Nicki Bogie, Culinary Instructor, The Fresh Air Fund, Fishkill, NY
Nancy Judd
yuzu marmalade, chicory, dried blueberries, Dungeness crab
Saucisson En Croute, Quinoa, White Harissa, Seaweed Salad
breakfast sandwich, fruit cereal, sour plums, rum butter ice cream
Lyssie Lakatos & Tammy Lakatos-Shames
Ryan Costanza

Upper Darby

Elliott Wakefield
Valerie Bertinelli
kelp noodles, mustard seeds, vegan hot dogs, minestrone soup
Robert Corbin
Sylvain Harribey, Executive Chef, Sofitel New York, New York, NY
Geter Atienza, Sous chef, The Fairmont Miramar Hotel, Santa Monica, CA

* singer

"This Plane"

lotus root, treviso, guava nectar, octopus
Timothy Peterson, Sous Chef, Beauty & Essex and The Stanton Social, New York, NY
meatloaf, corn muffin mix, green tomatoes, yogurt parfait
Nikki Hill, Chef & Caterer, Earl's Gourmet Grub & La Copine, Los Angeles, CA
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
leftover pot roast, leftover steamed rice, escarole, 1/2 bottle of white wine
Christian Bonadio
Meyer lemons, marshmallows, charcoal biscuits, zucchini
challah, almond butter, tamarind pods, delicata squash
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
All-Stars: Grand Finale
ground lamb, Stilton cheese, Chinese eggplant, birch syrup
Deadliest Baskets
Jeffrey Gardner, Sous chef, South City Kitchen Midtown, Atlanta, GA
prime rib, amarone wine, potato gratin, shallot confit
Jacob Stern
Judson Branch, Senior Sous chef, Marriott Downtown Philadelphia, Philadelphia, PA
Lotte Duncan, Chef and Culinary Instructor, English Country Cookery School, Buckinghamshire, England
Mario Tolentino, Private Chef, Can Cook Personal Chef Services, New York, NY
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
spiced ham in a can, crab aspic molds, orange space drink, spinach
chocolate ravioli, strawberry syrup, candied orange zest, french vanilla cake mix
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.
Denzil Richards, Executive Chef, Alvin & Friends, New Rochelle, NY
oysters, clementine oranges, Chinese okra, French dressing
Ian Friedman, Executive Chef, Rainwater Grill, New York, NY
Jayson Reynolds, Chef & Caterer, @t Large Chef Services, Austin, TX
corn dogs, coffee toffee, chocolate-covered jalapenos, deep-fried cookie dough
This is Maneet Chauhan's first episode as a judge.
Katsuji Tanabe, Chef and Restaurateur, MexiKosher, Los Angeles, CA
Charge!
Part two of a five-part All-Stars tournament.
Mariko Wilkinson
Matthew Arlington
Bryan Moscatello
Sean Olnowich, Chef and Restaurateur, The House, New York, NY
mint julep, rack of lamb, eggplant, apple spiced cake
Summer Sizzle
schnitzel, mittelscharf, turnips, keg of beer
chocolate salted caramel licorice, spiced rum, cannoli cream, banana bread
Derek Boaz, Master Butcher
Anna Maria Santorelli, Chef and Restaurateur, Anna Maria's, Larchmont, NY
venison rib chops, red mizuna, natural blackberry soda, brownie ends
chicken skin, Nashville hot chicken paste, sweet potato ice cream, buttermilk biscuits
Amber Keyser
Chris Colfer
Crystal Fox, Chef, Sisters Night Club, Philadelphia, PA
cold-smoked kippers, water chestnuts, leeks, lemon-lime soda
venison tenderloin, quince, eggnog
smoked turkey legs, ramen noodles, cherry bomb peppers, endive
James Major
Irish coffee, sourdough bread bowl, California pomegranates, chocolate bars
buckwheat honey, hot dogs, taro root, beef fat
Get it Together
Jeremiah Valeroso
cocoa nibs, blackberries, corn tortillas, ginger
All-American Competition
J15
peanut brittle, Mexican chocolate, grape tomatoes, sponge cake snacks
All four contestants were amateur cooks and religious leaders. Baskets each featured one or more biblical-themed or religious-themed ingredients. Rabbi Hanoch Hecht kept strictly kosher and therefore could not cook meat and dairy in the same competition, so the pantry was stocked with margarine, nondairy cream, and nondairy milk substitute. Additionally, the entree basket featured meat, but no baskets featured dairy.
Emily Sims, Executive Chef, Ici, New York, NY

"The Unforgiven II"

Puffed Rice Pops, Baby Bananas, Feta Chese, Baby Pineapples
Isabella Testa
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
sliced almonds, Okinawan sweet potatoes, brioche, sambuca
Gabriel Chirinos, 15
Healthy Rivalry

Takashi Inui

powdered peanut butter, ice cream sandwiches, marshmallows, curry powder
button mushrooms, dried dates, duck hearts, chocolate covered cherries
Scott Pajak, Chef de cuisine, Lagasse Stadium at the Palazzo Resort, Las Vegas, NV
calf's liver, sea beans, strawberry popping candy, dried ghost chiles
geoduck, spring garlic, purple artichokes, fish fillet sandwich
Johnny Ulloa
kettle corn, chayotes, apple sauce, roasted suckling pig
Kathy Wakile
sunflower seeds, grapes, cream cheese, canned pineapple
Leo Mamaril, Chef de Tournade, Pearl & Ash, New York, NY
crescent roll dough, pickled apricots, salted caramel sauce, candied mushrooms
pâte à choux, marzipan oranges, gold leaf, candied crabs
Ben Maizes
Michelle Bernstein
Plenty of Fish
Timothy Peterson
Part 3 of 5. The tortilla chip lunch kit in the appetizer round included tortilla chips and some salsa.
All-Stars: Iron Chefs Do Battle
Laercio 'Junior' Chamon
Jason Bergeron
Rose Ludwig, Culinary Instructor, Le Cordon Bleu, Los Angeles, CA
Jean-Louis Gerin, Chef and Restaurateur, Restaurant Jean-Louis, Greenwich, CT
Canadian bacon, roasted piquillo peppers, tomatillos, instant noodle soup
Flower Power
Mogan Anthony, Executive Chef, Village Social, Mount Kisco, NY
Sam Talbot
Jun Tanaka, Executive Chef, Pearl Restaurant, London, England
Melissa Cookston, Professional Barbecue Competitor, Nesbit, MS
minute steaks, calabrian chiles, dragon tongue beans, boniato ice pops
lobsters, carrot ketchup, dandelion greens, cheese and jalapeño sausage
black cod, puffed rice cereal, pineapple, chorizo
Mariam Awan
Jackie Baldassari, Roundsman, Olde York Country Club, Chesterfield, NJ
oatmeal, dried currants, yuzu juice, vanilla ice cream
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
Mike Bianco
Dante Foggy, Hometown: Burlington Twp, NJ
Sophia Rebello
karela, blueberries, fregola, Scottish red leg partridge
lobster, pickled pigs lips, squid ink pasta, coffin toast
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

Cha Yun-hee

half-roasted chicken thighs, scallion pancakes, kimchi, cherry cola sundae sauce
Josh Cohen
Part 2 of 5.
Chopping Block Blues
Mark Coblentz
Tom Gloster, Executive Chef, Lula Trattoria, Mineola, NY
Deborah Gorman, Catering Chef, The Good Knife, New York, NY
nopales, sweet potatoes, pie crust, mezcal
Sticking To It
corn on the cob ice cream, gooseberries, goat's milk, farm fresh duck eggs
Mo Major, Sous Chef, Bartaco, Port Chester, NY
mac and cheese, Canadian bacon, swiss chard, monkfish
Rose Kai
Kelsey Nixon
Nathanial Zimet, Chef and Restaurateur, Boucherie, New Orleans, LA
Nicky Lennox
gorgonzola cheese, green papaya, sour lemon candies, duck livers
Joshua Van Den Berg
Rey Martinez
Einat Admony, Chef and Owner, Taïm, New York, NY
Laura Cheng
black sea bass, wakame, cream soda, black garlic
canned cheddar cheese, wheat biscuit cereal, guanciale, apple moonshine
rachlette, brie, chicken thighs, garlic scapes
Mannee Soohoo
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
Natalia Gavaria, Private Chef, New York, NY
Chris Coombs, Executive Chef, Dbar, Boston, MA
duck breast, champagne mango, morel mushrooms, ranch dressing
Ed Harris, Junior Sous chef, Buddakan, New York, NY

Qu Feifei

Ondre'a Duverney, Caterer, New York, NY
Easy Peasy?
Happy Turkey Gizzards Day!
Grandma vs. Grandma
Rique Uresti, Spin Instructor, New York, NY
hamburger Bloody Mary, beef fajita meat, whipped topping, flying fish eggs
Bruce Marais
Ultimate Champions: Heroes
Janine Booth
Julia Calabrese
Molly Peck, Caterer, The Vanilla Orchid Catering, Austin, TX
pickled sausage, mache, blood oranges, southern cabbage
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
Jen Phanomrat from "Just Eat Life"
cinnamon chips, cheese curls, vanilla cupcakes, apple cider
argan oil, apricots, fresh pasta sheets, cheese spread
chocoflan, satsuma mandarin, smoked almonds, caramelized onions
J46
Mangalitsa bacon, apple chips, horseradish leaves, smoked pork chops
Meny Vakinn, Executive Chef, East Wick, Brooklyn, NY
pineapple skin and core, last piece of cheese, cucumber peels, brown avocados
kale, rutabaga, marshmallows, turkey
Diana Sabater, Philadelphia, PA
cuttlefish, long beans, sweet piquanté peppers, bittersweet chocolate
boar shoulder, sun-dried tomatoes, puff pastry, canned mac n cheese
churro cake, goat's milk, serrano peppers, Mexican chocolate
This episode was the first to feature "amateur chefs," and the contestants consisted of four F.D.N.Y firefighters. The contestants wore T-shirts instead of the traditional Chopped chefs coats. Paul Rut was awarded an authentic Chopped chefs coat.
N/A
Tara Thomas, Executive Chef / Owner, Traxx, Los Angeles, CA
Justin Ballenger, age: 16
Michael Bryant, Executive Chef, Eva Restaurant, Los Angeles, CA
cookie bouquet, quince paste, araucana eggs, horchata
Emma Scher, age 17, Ridgewood, NJ
dressed squab, stuffed grape leaves, feta cheese, cherry cola
polenta log, braised beef brisket, araucana eggs, tomatillos
tilefish, hot German mustard, pimento cheese, cape gooseberries
hen of the woods mushrooms, white anchovies, lamb top round, salsa con queso
All the ingredients in the baskets were chosen by viewers via social media; specifically, Pinterest, Facebook, and Twitter.
duck blood soup, horseradish pickles, frilly red mustard greens, zombie hand
Salty Veggies & Heated Battles
Against the Tide
Joe Wetherbee

Chanel West Coast poses for Pure DOPE in 2013

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
Italian Tuna in Oil, Peas & Carrot Candy, Heart-Shaped Pasta, Rainbow Chard
$50,000 Tournament: Round Two
When Octopuses Attack
Moses Hausmann
tamarind soda, cocktail nuts, haricots verts, goat brains
Sean Thomas
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
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
Judy Gold
Jill Falgiano
Han Li Hwang

Haverford

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
Arctic Char, Cotton Candy, Dandelion Greens, Tiny Ice Cream Bites
Marcellus Coleman, Executive Sous chef, Abe and Arthur's, New York, NY
Jimi Hyatt
Remmi Smith, 15
whoopie pies, Dulce De Leche, pancetta, ants in apple candy
Raquel Pelzel
sea bass, Anjou pears, poblano peppers, saffron
Natalie Coughlin
unlaid chicken eggs, sour cream, rambutan, Turkish tavuk gogsu
Jeffrey Forrest
Dale Talde
Cory Morris
Elizabeth Karmel
ham hock, dandelion greens, bacon ice cream, back bacon

in West Chester

Robert Finn, Chef de cuisine, Fatty Crab, New York, NY

Lee Hsiu-chin

crescent roll dough, dried currants, key lime juice, creamed corn
whole coconuts, pepitas, piloncillo, yucca
Champions' Tournament: Grand Finale
J41
All Stars Tournament: Part 2
Catherine O'Brien, Owner of Terra Cota Wine Bistro, Santa Fe, NM.
Rob Evans, Chef and Restaurateur, Hugo's, Portland, ME
Jenaka Lauretta
Each basket contained American staple-themed ingredients.
piadina, purple malabar spinach, preserved lemon, veal cutlet
Contestants were first responders such as police and paramedics.
brined turkey breast, savoy cabbage, corn casserole, boniato sweet potatoes
Michael Bryant
Peter Lemos
Eric Greenspan, Charity: Stu and the Kids
Chopped Family Thanksgiving
Frozen Fries with That?
marshmallow sandwich pie, ambrosia, powdered milk, Shirley Temple
The special theme of this episode was fried chicken; the chefs were required to fry chicken in each round. The deep-fryer was turned off, and each chef was given a pre-heated pot of oil on their station. Chef Reynolds' wife is Chopped Champion Janelle Reynolds.
Ella Rutiaga
John Suley
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, PA
Justin Balmes
Jonathan Kavourakis, The Stanton Social, New York, NY
Mary Beth Johnson, Executive Chef, Maritime, New York, NY
bone-in natural cut ribeye steak, toybox eggplant, Padrón peppers, polenta log
Camila Alves
Holiday Cooking
Julio Lazzarini, Executive Chef and Owner, Orillas Tapas Bar and Restaurant, Wilmington, DE
Duck for Dinner
plum tomatoes, jalapeño peppers, crema, malanga coco
coconut oil, black cod, dinosaur kale, pork rinds
Danielle Saunders, Private Chef, New York, NY
Darius Peacock, Executive Chef, Exceptional Taste Catering, Trenton, NJ
Just for the Halibut
Chopped Champions: Finale
Anna Serrano, Police Sergeant
lamb shoulder, pizza cake, yogurt preserved in oil, chinese long beans
Marc Matsumoto, Private Chef, New York, NY
sweetbreads, daikon radishes, bok choy, dried scallops

Jenna Tristram

S13
ghost peppers, rack of wild boar, cucuzza squash, saganaki
Ayesha Curry
lobster, harissa, candy cane beets, gingerbread house
Helen Park, Executive Chef, New York, NY
Chris Burke, Private Chef, New York, NY
Everything's Rosy
J36
Billy Gardell
Joshua Stokes, Private Chef, Grill a Chef, New York, NY
Jordan Andino, Executive Chef, SideBAR, New York, NY
Mihoko Obunai, Freelance Chef, Atlanta, GA
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
goat cheese spider, candy corn cookies, worms in dirt, horned melon
banana splits with palm sugar ice cream, white chocolate, red olives, milky raw sake
Edward Lee
Josh Hershkovitz
Mangalitsa pork burgers, chow mein noodles, tardivo, blood clams
Battle of the Grandpas
Family Food Fight
Brother Luck, Chef & Owner, Colorado Springs, CO
J20
Michael Bicocchi, Executive Chef, Flex Mussels, New York, NY
Big Barbecue Bout
Fred Eric, Chef and Restaurateur, Fred 62, Los Angeles, CA
Each basket featured dangerous ingredients, some deadly if prepared improperly. The 'shark' in the dessert round was a carved watermelon.
Jemell Simpson, Caterer, Taste My Expression Catering, New York, NY
Marrowly We Roll Along
black pepper crackers, plums, kefir, chamomile flowers
Gyro We Go Again
Brian Kevorkian, Line Cook, New York, NY
calf's liver, mango, bottarga, pound cake
Eileen Andrade, Chef & Restauranteur, Finka Table & Tap, Miami, FL
Grill Masters: Part Two
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
crab legs, sweet vermouth, asparagus, Mexican wedding cookies
First episide of a five-part tournament. Four returning champions compete for a spot in the tournament finale. The beer flight in the second round contained four different types of beer.
minute steak, rainbow carrots, cream of celery soup, french toast
tuna noodle casserole, Tex-Mex condiments, barbecue potato chips, collard greens
Ronit Penso, Private Chef and Author, New York, NY
Sylvain Harribey, Executive Chef, Sofitel, New York, New York, NY
potato chips, strawberry toaster pastries, fast food sundae, mini marshmallows
Kenny Minor, Private Chef, New York, NY
Georgeann Leaming
Momo Attaoui
Jake Diamond, Hometown: Montclair, NJ
Paul Rut
Steve Benjamin, Executive Chef, L'Atelier de Joël Robuchon, Las Vegas, NV
Cloche Call
jambalaya, marlin, chocolate covered garlic, kale
mussels, coconut milk, hot pepper jellybeans, squid jerky
saffron, honeycomb, duck mousse, sea beans
Jimmy Wang, Chef & Consultant, former owner of Hot Stuff Café, San Gabriel, CA
Eliana de Las Casas, 15
Joe Landa, Executive Chef, Jewish Theological Seminary, New York, NY
Linda Miles, Chef and Manager, Chapel Manor Senior Health Care Center / Philabundance, Philadelphia, PA
Adele DiBiasi, Chef and Restaurateur, Bona Vita Osteria, Summit, NJ
Nigel Spence, Owner and Executive Chef, Ripe Kitchen and Bar, Mt. Vernon, NY
Mo Major
Greg Koch
slipper shells, taro root, Asian long beans, quail
Pretty Please with a Pepper on Top
Amy Goffio-Mahabir, Sous chef, NYU Medical Center, New York, NY
Asian pears, croissants, haricots verts, rattlesnake meat
John Dory fish, arugula, vodka martini, pate
Drew Jackson, Private Chef, Los Angeles, CA
Siri Daly
Tre Ghoshal, Chef and Owner, Adara, Montclair, NJ

Ottawa Senators

wafer sheets, vanilla pudding cups, lemon soda, blow torch
reindeer pâté, sparkling cider, candied ginger, jelly-filled donuts
Paneer Cheese, Baby Beets, Masala Roasted Chickpeas, Camel Hot Dogs
Chopped Champions: Part 4
Dimitri Voutsinas, Executive Sous chef, Water's Edge, Long Island City, NY
Pierre Coray, Private Chef & Caterer, Los Angeles, CA
scallops, chickpea chips, watercress, birthday cake
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
chicken feet, turnip cakes, dragon fruit, whole red snapper
fresh bee pollen, canned white wine, edible flowers, cheddar biscuit mix
Sunny Side Apps
Ming Lu, Line Cook, Le Cirque, New York, NY
Katie Lee
turkey breast, baby turnips, pearl onions, coconut flakes
Wei Wen, Executive Chef, Susanna Foo Gourmet Kitchen, Radnor, PA
emu fan fillet, Australian mustard, vegetable pasties, moonshine
ground turkey, piquillo peppers, gooseberries
emu egg, pancake mix, bloody mary mix, lobster
Ken Hess
bibimbap, rainbow chard, fresh chickpeas, footlong hot dogs
biscuit dough, pistachios, dried hibiscus flowers, black olives
Giorgio Rapicavoli
Own It!
Antonio Jubela-Gordon, Hometown: New York, NY
sea buckthorn juice, waffle cones, vanilla yogurt cups, lime curd
Noah Galuten from "The Food Feeder"
duck breast, green onions, ginger, honey
baby octopus, bok choy, oyster sauce, smoked paprika
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

Aya Miyama

white currants, egg-stuffed muffin, rainbow chard, goat leg

* television personality

Jeny Weimer, Executive Chef & Co-Owner, The Steel Cart, New York, NY
Judges' Face-Off
J11
beef tendon balls, purslane, jerusalem architokes, chocolate peanut butter cups
Pnina Peled, Executive Chef, The New York Helmsley Hotel, New York, NY
J51
Kent Rollins
Food Truck Kitchen
Pesto Chango
vegan lobster, hot mustard, canned chop suey, winter melon
mangosteens, mustard greens, dried shrimp, yak strip steaks
Snack Attack
Yvan Lemoine, Chef, New York, NY

Stuttgart, Germany

Gillian Vigman, Charity: Go Campaign
flour tortillas, English cucumbers, fresh fava beans, pickled beef tongue
Bacon Baskets!
Grill Masters: Part Four
Aidan Friedson
ya pears, fennel pollen, pate sucree, Brazil nuts
Ellen Adams
octopus pie, quick cooking oats, curry powder, meyer lemons
Dinah Surh
Thai basil, marinated cippolini onions, Black Oxford apples, rolled oats
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
Shannen Tune

Ri Un-suk

gingersnaps, sweet potatoes, farina, turbot
All contestants are males. Due to the simplicity of the appetizer basket, Ted advised the chefs to focus on creativity in the first round.
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
Walter D'Rozario, Chef de cuisine, Junoon, New York, NY
Emily Chapman
white bread, unsalted pistachios, buckwheat honey, zucchini
Elisabeth Weinberg, Caterer, Miss Elisabeth's Catering, New York, NY
Marc Murphy
Angie Mar
$50,000 Tournament: Round Three
black forest bacon, ricotta pancakes, smoked salmon, prune juice
A Wish Upon A Starfruit
First Things Worst
chocolate raspberry tamales, hazelnuts, kiwi berries, jaggery
Kyle Bernstein, Culinary Instructor, New Hampton, NY
vanilla cupcakes, chicken tenders, avocados, kochujang
Tia McDonald, Director of Culinary Operations, Vetri Foundation for Children, Philadelphia, PA
Berthsy Ayide, Chef and Caterer, The Kitchen Sink, New York, NY
Karen Mitchell
beer can chicken, jalapeño popper, collard greens, truffle honey
Sabin Lomac
Giovanna Alvarez
slaw sauce, coconut candy, chickpeas, camel tenderloin
Monica Langowski, Private Chef, A Table For Two Private Chef Service, Chicago, IL
dessert sushi plate, vanilla ice cream, black garlic, brown bananas
All the baskets contained leftovers.
Jesse Vega, Executive Chef of Central Bistro & Bar, Denver, CO.
Roderick Bailey, Chef & Owner, Silly Goose, Nashville, TN
Frances Tariga, Private Chef, United Nations, New York, NY
Tayo Ola & Elena Ng

The Bharat Ratna (Hindi pronunciation: [bʰaːrt̪ rt̪ n]; Jewel of India) is the highest civilian award of the Republic of India. Instituted in 1954, the award is conferred "in recognition of exceptional service/performance of the highest order", without distinction of race, occupation, position, or sex. The award was originally limited to achievements in the arts, literature, science, and public services, but the government expanded the criteria to include "any field of human endeavour" in December 2011. The recommendations for the Bharat Ratna are made by the Prime Minister to the President, with a maximum of three nominees being awarded per year. Recipients receive a Sanad (certificate) signed by the President and a peepal-leaf–shaped medallion; there is no monetary grant associated with the award. Bharat Ratna recipients rank seventh in the Indian order of precedence.The first recipients of the Bharat Ratna were politician C. Rajagopalachari, philosopher Sarvepalli Radhakrishnan, and scientist C. V. Raman, who were honoured in 1954. Since then, the award has been bestowed on 45 individuals, including 12 who were awarded posthumously. The original statutes did not provide for posthumous awards but were amended in January 1955 to permit them. The former Prime Minister Lal Bahadur Shastri became the first individual to be honoured posthumously. In 2014, cricketer Sachin Tendulkar, then aged 40, became the youngest recipient; while social reformer Dhondo Keshav Karve was awarded on his 100th birthday. Though usually conferred on India-born citizens, the Bharat Ratna has been awarded to one naturalised citizen, Mother Teresa, and to two non-Indians, Pakistan national Khan Abdul Ghaffar Khan and former South African President Nelson Mandela. On 24 December 2014, the Indian government announced the award to independence activist Madan Mohan Malaviya (posthumously) and former Prime Minister Atal Bihari Vajpayee.The Bharat Ratna, along with other personal civil honours, was briefly suspended from July 1977 to January 1980, during the change in the national government; and for a second time from August 1992 to December 1995, when several public-interest litigations challenged the constitutional validity of the awards. In 1992, the government's decision to confer the award posthumously on Subhash Chandra Bose was opposed by those who had refused to accept the fact of his death, including some members of his extended family. Following a 1997 Supreme Court decision, the press communiqué announcing Bose's award was cancelled; it is the only time when the award was announced but not conferred.Several bestowals of the award have met with criticism. The posthumous awards for K. Kamaraj (1976) and M. G. Ramachandran (1988) were considered to have been aimed at placating the voters for the upcoming assembly elections and posthumous awards of Madan Mohan Malaviya] (2015) and Vallabhbhai Patel (1991) drew criticism for they died before the award was instituted.

James Lee, Chef and Restaurateur, New York, NY
grape flavored gelatin, lemon verbena, brie, shortbread cookies
Taylor Brown
Ryan Bartlow, Chef de cuisine, Frankies 570, New York, NY
chicken in a can, corn cob jelly, crayfish, sweet lemons
sunflower seed spread, lamb breast, blueberries, lardo
Wok This Way
champagne, skirt steak, yuca, coconut

Saison Football Club

Maya Tornerud
porchetta, popcorn on the cob, okra, crema catalana
Vito Facciabene, Chef and Restaurateur, Vibano's Trattoria, Bronx, NY
Sue Torres
Eva Dix

Episode notes

First Responders
smoked catfish, ricotta salata, giant jawbreaker, watermelon soda
Kathie Leonard and Danielle Leonard
Sam Nuckols, Chef de Partie, Womack Restaurant, Los Angeles, CA
Mario Roca
Adrianne Calvo, Chef and Restaurateur, Chef Adrianne's, Miami, FL
Katherine Fuchs
Part four of a five-part tournament featuring teenage amateur cooks.
matzo, salty peanuts, dried strawberries, cocoa nibs
Nadjah Bray
Italian olive salad, Cornish hens, crisp bread, puntarelle
This episode featured Latin-themed ingredients.
injera, hearts of palm, mâche, rabbit escabeche
Treeven Dove
Gotta Grill!
pork loin, crunchy cheese curls, escarole, chia seeds
Champions' Tournament: Part 1
pork secreto, asparagus, kefir, truffle flavored potato chips
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
Chopped Champions: Battle 1, Best of the Best
chicken livers, California raisins, heirloom tomatoes, green goddess dressing
Nelson Andreu
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
red currant jam, merguez sausage, broccoli
ostrich fan filets, purple asparagus, fish roe in a tube, blueberry wine
J34
Jill Nicolson, Caterer and Entrepreneur, Cuisine with Jill Nicolson, Torrington, CT
Solomillo iberico, preserved lemons, arugula, peanut soup
Canned Cheese, Please!
halibut, aquavit, Chinese spinach, Mexican chorizo
jackfruit, araucana eggs, coconut macaroons, chocolate covered pretzels
soppressata, pasta dough, newborn baby fish, limoncello
budino, tarragon, raisins on the vine, lunchbox sushi
Baskets were barbecue themed, with a different regional variety of barbecue sauce in every basket. Due to the extensive time required to cook ribs, the ribs in the entree basket were pre-roasted as stated by Ted.
Fried Chicken Time
Jon Bignelli, Chef de cuisine, wd~50, New York, NY
Debby Ryan
J27
carrot juice, white chocolate chips, baby beets, hominy
Cam Boudreaux, Sous chef, The Green Goddess, New Orleans, LA
Elk Tenderloin, Trail Mix, Bok Choy Rabe, Far Far
J17
Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA
manchego, garrotxa, fig spread, tarragon
Tofu, Blueberries, Oysters
Dweezil Zappa, Charity: Guitars Not Guns
Christian Bryan
Amaretto, butternut squash, mango chutney, chocolate covered potato chips
Juan Borjas, Executive Sous Chef, Beauty & Essex, New York, NY
Owen Halligan
marshmallow chocolate cookies, strawberry jam, hot sauce, cottage cheese
This is the first episode to feature an all-female panel of judges.
The contestants were all reality television stars and competed for charity.
Ade Vyodele

* model

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
Miles McKirdy & Stephanie Rizzolo
Cole Dickinson, Chef de cuisine, ink., Los Angeles, CA
eel, pepihuates, shaved coconut, sea beans
Douglas fir brandy, plum pudding, dried persimmon, chocolate Santa
chicken truffle sausage, pecorino, banana peppers, spinach vinaigrette
Robbie Myers
John Beatty
butter crackers, grapefruit, feta cheese, gin
Every course required a grilled element; there was no oven use in any round.
Fired Up!
Jacob Rodriguez
Lita Ford, Charity: Parental Alienation Awareness

* actress

Bizarre Battle
High Hopes
Richard Bond, Chef and Culinary Instructor, Mardi Gras School of Cooking, New Orleans, LA
pumpkin pie, French-fried onions, dried oysters, turkey
Lily Nunziata
knockwurst, pretzels, ramps, mangosteen
bananas, pomegranate juice, phyllo dough, white miso

Bruno de Almeida

Let's Do Lunch
Buckwheat Blunders and Twists of Fate
Mike Greenfield, Caterer/Internet Chef, Brooklyn, NY
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
Etimfon Bassey
Juerg "Fed" Federer, Chef & Instructor, Sex on the Table, New York, NY
Tortellini Trials
Shanna Pacifico, Chef de cuisine, Back Forty, New York, NY

Western terminus of concurrency with PA 352

Jeremy Duclut, Executive Chef, Georges' Bar and Restaurant, Wayne, PA
Luke Krohn
green cerignola olives, honey distilled liqueur, gala apples, Kaiserschmarrn
Joe Rego, Executive Chef, Club Opera, Atlanta, GA
A Prickly Situation

"Pittsburgh Sound"

goat chops, dragon's tongue beans, cinnamon schnapps, dark chocolate
mussels, canned tomatoes, pita bread, celery root
head-on shrimp, pickled raisins, roasted chickpeas, Romanesco cauliflower

in Newtown Square

Left

Mike Davis
Andy Bates, Pastry Chef, Eat My Pies Street Market, East London, England
mangoes, puff pastry, coffee beans, rose water
Mikayla Jones
chicken breast, blue corn tortillas, Tuscan kale, sea urchin
Monique Barrow, Sous chef, Murphy's, Atlanta, GA
marshmallow spread, chocolate puff cereal, semi-sweet chocolate chips, dried strawberries
Baskets were carnival themed, with each basket containing two deep fried items. Chef Prince works for fellow Chopped judge Chris Santos, who did not appear as a judge in this episode. Chef Prince cut himself in the dessert round, but he did not know about it until being asked by the medic if he was bleeding. The judges found blood in enough places and, as a result, did not taste his dish.
S21
baby bananas, black-eyed peas, poblano chiles, ostrich steak
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
Chris Santos
Viewers' Choice!

Doan Thi Kim Chi

J30
pâté, mango licorice, thousand island dressing, pork shoulder
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.
rainbow pancakes, cape gooseberries, jordan almonds, Japanese milk soft drink
All of the chefs are heroes in their community. Judge Cheryl Barbara was the winner of the first school chef episode, Class Acts .
double-yolked eggs, pickled pork skins, broccoli rabe, crawfish tails
Allison Kave
Thiago Silva
Phillip Frankland Lee, Chef & Owner, Scatch Bar, Los Angeles, CA
shrimp skin, hamachi, pomelo, green garlic
Chia Frets
The baskets featured "bizarre" ingredients. Chef Morris works for Iron Chef Jose Garces.
Beni Velazquez, Chef and Restaurateur, Bar and Bistro, Las Vegas, NV
Ashley Dudley, Hometown: Hancocks Bridge, NJ
All-Stars: Food Network Star Contestants
Mary Rusch, Chef and Restaurateur, Hash House, Las Vegas, NV
Justin Kennedy, Chef, Parkway Bakery & Tavern, New Orleans, LA
vanilla cake mix, lavender, Szechuan peppercorns, almond water
Ashley Fahr, Caterer & Food Stylist, New York, NY
Eli Schulman
pomelo, marcona almonds, grenadine, angel food cake
S17
Secrets of Winning
Tiffany Minter, Executive Sous Chef, The Cecil, New York, NY
Third episide of a five-part tournament. Four returning champions compete for a spot in the tournament finale. Guest judge Christian Petroni was a former Chopped champion and Chopped tournament competitor .
tiramisu, bananas, strawberry sauce, almonds
Conner Frank

Civilian

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.
abalone, rainbow chard, spa water, raisins on-the-vine

The Conspiracy is a 2012 Canadian found footage psychological thriller film written and directed by Christopher MacBride. It stars Aaron Poole, James Gilbert, Alan C. Peterson, and Julian Richings.

Nick Vazquez, Azúcar Cuban Cuisine, Jersey City, NJ
Matt & Mike Romine
Gianfranco Franzese, Chef and Restaurateur, Pasticceria Bruno, Staten Island, NY
Day of the Dead cookies, watermelon brain, chocolate covered bugs, boo-nilla shakes
pretzel bites, cream cheese, candy dots, chocolate covered bananas
Johnny Weir
David Fuñe, Executive Chef, Vizzi Truck / Temecula Creek Inn, Los Angeles, CA / Temecula, CA
Pate a choux, cherry tomatoes, balsamic jelly, chocolate milk
dragonfruit, pancakes, lemon meringue pie, jalapeños
Candied Fennel Seeds, Biscuit Dough, Lemon Plums, Vanilla Almond Butter.
Jason Zukas, Chef Consultant, Bocca Fina, Queens, NY
Mirna Attar, Chef & Restaurateur, Ya Hala Lebanese Cuisine, Portland, OR
Chopped Gastropub
Hannah Robins
T.G.I. Fry-Day
venison tenderloin, watercress, eggplant, pecan pie
Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY
Erik Weatherspool, Chef and Restaurateur, Bistro 44, Toms River, NJ
Mac and Cheese
Gary Ly
Amelia Carpentieri
Charles Grund
pasilla chiles, peppermint patties, sour cream, boniatos
honey soaked nuts, organic red wine, calamansi limes, salted butter crackers
Wayne Lyons, Chef and Restaurateur, Soul Flavors, Jersey City, NJ
Pinwheel Meals
Ryan Ross

Memory

Andrew Gruel
Cara Nicoletti, Butcher, Brooklyn, NY
whole roasted goose, parsnips, green cherries, brie en croûte
walnuts in honey, assorted cookies, plums, french toast cereal
Kemp Guas
Charlene Johnson, Executive Chef, 202, New York, NY
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.
cinnamon cereal, pie crust, chocolate fudge sauce, grape carbonated candy
corned beef, gummy fried eggs, black olives, baby corn
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
tuna belly, lemon curd, purple cauliflower, dried cuttlefish snack
cooked corn cobs, pitcher of sangria, duck sauce, stale plain doughnuts

Say Yeah.jpg

Carla Hall
Donal Skehan
brook trout, cream corn, kale chips, bacon flavored vodka
Virginia Willis, Chef and Author, Atlanta, GA
veal chops, pickled smoked okra, watermelon radish, nachos
Florian Wehrli
rose bud tea, chocolate honeycomb candy, crème anglaise, mangosteens
Fungi Times
Richard Park, Chef and Entrepreneur, Cat Heads BBQ, San Francisco, CA
catfish, tomatillos, marshmallows, rutabagas
Erick Dally, Executive Sous Chef, David Burke Kitchen, New York, NY
French onion soup mix, beef kidneys, parsnips, pickled caper leaves
Brandon Boudet, Chef and Restaurateur, 101 Coffee Shop, Dominick's, Little Dom's, and Tom Bergin's Tavern, Los Angeles, CA
ramen burgers, pickled nopales, zucchini blossoms, fried cheese curds

SVK

Vinny Tardo,
branzino, french green lentils, firm tofu, mostarda
Part 3 of 5.
Shaun Yazbek
Lizzie Singh-Brar, Executive Chef, Fanny, Brooklyn, NY
rabbit and ginger sausage, dandelion greens, dried currants, hot-sauce-flavored candy canes
Tagan Couch, Food Truck Chef/Owner, The Gypsy Kit, Austin, TX
Lynette Thomas, Head Cook, St. Martinville Primary School, St. Martinville, LA
roasted chicken, seven-layer dip, corn on the cob, scalloped potatoes
FF8C00
Sunshine Best, Special Diets Chef, Your Safe Kitchen, New York, NY
canned pumpkin, malted chocolate balls, pie crust, lamb heart
William Artley, Executive Chef, Evening Star Cafe, Alexandria, VA
Haley Mattes
Salt Pearls of Wisdom
British piccalilli, biscuit dough, watercress, soft-shell crabs
Yuzu Never Know
sourdough bread, dried figs, baby fennel, coffee beans
Burn for the Worse
Adam Sternberg, Executive Chef, 36 Main, New Paltz, NY
Jerome Bettis
duck confit, red cherry peppers, frozen naan, vanilla beans
All basket ingredients were leftovers. All contestants were chopped judges and were competing for charity. The Tex-Mex condiments included: guacamole, salsa, and sour cream.

Nonprofit corporation

Marc Pavlovic, Culinary Instructor, The French Culinary Institute, New York, NY
Angela Majko, Sushi Chef, Uchiko, Austin, TX
All of the chefs in this episode were amateurs.
Pancake Pop Power
Amanda Freitag
Hannah Hickson
Ben Bettinger

Ellyse Perry

gyro meat, piquillo peppers, hearts of palm, oysters
Silvia Baldini, Chef & Caterer, Strawberry & Sage, New Canaan, CT
Dushyant Singh, Executive Sous chef, Wild Horse Pass Resort and Spa, Phoenix, AZ
boar strip steaks, limburger cheese, arepas, "pig lollipops"
Fourth episide of a five-part tournament. Four returning champions compete for a spot in the tournament finale. Contestants Adam and Jackie Sappington had previously won a couples' team competition episode, but competed individually in this episode. Guest judge Angie Mar was the winner of the second Chopped: Grill Masters tournament . The duck mousse in the third round contained duck liver and port wine.
Twins for the Win
Every contestant was a chef at a truck stop.
Tommy McMonagle, 17
Andrea Galan, Sophomore, New York University, New York, NY
duck breast, polenta, sharon fruit
Gypsy Gifford, Executive Chef, Cafe Pinot, Los Angeles, CA
ground buffalo, Muhammara, rainbow carrots, kefir
gooseberries, Darjeeling tea, ricotta salata, calf's liver
S12
Martin Brock, Executive Chef, Atria, New York, NY
Steve Luttrell, Chef de cuisine, La Silhouette, New York, NY
Marc Hodorov
ginger snaps, crème fraîche, instant coffee, carrots
Nelly Godfrey, Chef and Restaurateur, Lima's Taste, New York, NY
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.
Betsy Randle
pound cake, chocolate chips, honey, strawberries
Bobby Flay
Wayne Cafariella, Sous chef, Tellers Chop House, Islip, NY
Eddie Jackson
artichoke hearts, truffle honey, corn nuts, scrapple

PA 1926

Richard Henderson, NYPD Bomb Squad Detective
Cereal Miracles
white balsamic vinegar, chocolate covered peanuts, dried cranberries, masa harina
Hoofin' It!
maraschino cherries, Greek yogurt, canned espresso, corn nuts
Kelly Hansen, Charity: The Grammy Foundation
James Roberts

in Willistown Township

Grill Masters: Part Three
Emmanuel Delcour
David Rotter, Executive Chef, Campo, New York, NY
Part 5 of 5. The remaining 4 celebrity chefs competed to win the $50,000 for charity.
Mike Romine
lutefisk, hazelnuts, pinot noir, dried lobster mushrooms
plain donuts, smoked gouda, white chocolate, dried apricots
Sean Carroll
milk stout, stout beer jelly, soft pretzels, peaches
Sports Stars
speck, sfogliatelle, crabapples, brewer's yeast
honeycrisp apples, extra-spicy cheese puffs, quick cook rice, French butter
smoked pork chops, savoy cabbage, ginger snap cookies, blood sausage
chicken livers, cinnamon whiskey, edamame, grape licorice
Nino Asaro, age: 16
dried apricots, gingerbread cookie dough, elderflower liqueur, halva
fresh pasta sheets, plum tomatoes, basil, white chocolate
plums, candy canes, fruitcake, hot cocoa mix
Ambitious Amateurs
salmon fillets, carrot noodles, hard pretzels, red curry paste
Monkfish, Poblano Peppers, Cream Cheese Frosting, Mini Cucumbers
This was a bacon-themed episode, featuring bacon in every basket. The "bacon" gummies in the third round were strawberry gummies. All the chefs were males and wore specially made bacon T-shirts and blue jean aprons instead of the chefs coats.
Angie Shaghaghi, Chef Instructor, Creative Cooks, New York, NY
Pnina Peled, Chef de cuisine, The New York Helmsley Hotel, New York, NY
Christian Fischhuber, Chef de Cuisine, Le Cirque, New York, NY
Dean Yasharian, Executive Sous chef, Bar Boulud, New York, NY
New Year's Bash
Salma Zahran, age: 15
wagyu beef hot dogs, quail eggs, watermelon radishes, canned chili
strawberry shortcake ice cream bars, ground lamb, caviar, empanada dough
spiral ham, string beans, cranberry mousse, sweet potato casserole

* Rapper

Popcorn Gift Set, Clementines, Freeze-Dried Raspberries, Giant Lollipop
Lucy Felong, Hometown: Hightstown, NJ
Teen Invasion
Tasheena Butler, Chef and Caterer, T. Marie's Kitchen & Catering, New Orleans, LA
This was a Cinco de Mayo themed episode; contestants were asked to cook Mexican cuisine. The piñata in the third round contained assorted candies for the contestants to use.
jalapeno mummies, lamb heart, bitter melon, vampire blood
Ryan Goergen, Executive Chef, New York, NY
Lauren Kyles, Head Chef, Daily Grill & Public School, Los Angeles, CA
Dough Business

West Chester

Quail Quest
My Way
tarragon soda, vanilla pastilla, cashews, cranberries
Josh Distenfeld

Sawa

BBQ ribs, french fries, German chocolate cake, chili
layer cake , spaghetti squash, green beans , ice cream sundae
Kat Ploszaj, Executive Chef, Petit Oven, Brooklyn, NY

Pu Wei

fish wafer ice cream, cashew brittle, longan fruit, espresso
ice cream cones, lump crab meat, baby turnips, pickled ginger
pig's head, ajvar, vegetable steamed buns, chinese broccoli
salmon fillets, avocados, sweet tea, cricket flour
crumpets, cream cheese, aloe vera juice, orange slice candy
Afghan flatbread, goat chops, zucchini, survival candy
Chopped Chops
beef tongue, chimichurri sauce, shiitake mushrooms, boxed mac and cheese
Nick Anderer

Johnny Juliano

Fred Neuville, Chef & Restaurateur, Fat Hen, John's Island, SC
rice & beans, chicken cutlets, tomato soup, energy drink
Robert Burmeister, Executive Chef and Co-Owner, Chow Gourmet Kitchen, Staten Island, NY
Aidan Blumsack
Fernando Ruiz
black sea bass, yuca, flat runner beans, blueberry grappa
burger, fortune cookies, sautéed broccoli, lasagna
gummy teeth, flour tortillas, huitlacoche, black chicken
falafel mix, chicory, habanero peppers, date paste
Andrew Markert, Executive Sous chef, PS7, Washington, DC
Eliza Roth
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
Bonnie Kepplinger, Volunteer Cook, The Crib at the Night Ministry, Chicago, IL
bao buns, cracklings, duck sauce, gyros
macaroni and cheese, apples, raw cashews, cane syrup
scallops, collard greens, anchovies, sour cream
Kenny Gilbert
cinnamon toast cereal, Asian pears, chocolate covered raisins, camembert
Chopped: Impossible, Grand Finale
rainbow chard, papaya, granola, parsnips, calamari
Surbhi Sahni
Aarón Sánchez
baked ham, cranberry sauce, baby turnips, port wine cheese

Mark D. Alcorn,

lamb belly, baked beans, flatbread dough, grilled grapefruit
Matthew Zappoli, Owner and Executive Chef, Tre Amici, Long Branch, NJ
red snapper, orange soda syrup, thai eggplant, serrano ham croquettes
Ria Pell, Chef and Restaurateur, Ria's Bluebird / Sauced, Atlanta, GA
Justin Werner, Executive Sous chef, Colicchio & Sons, New York, NY
Got Elk?
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.
Future Stars
Halloween Party!
The fish heads used in the entrée round were from northeastern cod.
pupusas, blowfish tails, black beans, horchata liqueor
Stephanie Mishoe, Pastry Chef, Charleston, SC
venison tenderloin, hamantashen, cola, cauliflower
Dave Ward, Executive Chef, Thomas Preti Catering, Long Island, NY
"bloody guts", "melon bats", candied bacon, bag of Halloween candy
Carter Cassola
J52
steamed lobster, tomatillos, broccoli rabe spray cheese
J22
Daniel Sharp, Corporate Executive Chef, The Meatball Shop, New York, NY
Cody Monfra, Sous chef, Palace Cafe, New Orleans, LA
Doughs and Don'ts
Dr. Deckle & Mr. Fried
Joseph Gloss
ginger beer, pickled daikon, okra, alligator tenderloin
Have a Heart
yak steaks, mesquite syrup, peanut butter sandwich cookies, Tuscan kale
Lauryn Mitchell
Jessica North, Line Cook, St. Francis Fountain, San Francisco, CA

Metallica singles

ground beef, wonton wrappers, cream of mushroom soup, bananas
Amber Brauner - Season 5 Winner
All contestants are fathers.
pork shoulder, baby watermelon, hearts of palm, hoisin sauce
Enzo Neri, Executive Chef of Gradisca, New York City, NY.
Michael Giletto, Executive Chef, Cherry Valley Country Club, Skillman, NJ
Mikey Robins, age 14, Philadelphia, PA
All the chefs worked at farm-to-table style restaurants and the ingredients leaned towards local or farm-themed foods.
cocoa nibs, durian paste, raspberries, coconut milk
Dafna Mizrahi
Crystal River Williams, Chef & Owner
Jeremy Fleming, Sous Chef, Bar Bolonat, New York, NY
Juliette Borchardt
Lighter and healthier ingredients were featured in the baskets.
Cheryl Barbara
fried turkey, kabocha squash, candied cranberries, cherpumple
Chili Cook-Off
Ronnie Vincent, Executive Sous chef, Joe's Stone Crab, Miami, FL
sesame candies, ruby red grapefruit, chayotes, chickpeas
John Simmons, Chef and Restaurateur, Firefly Tapas Kitchen and Bar, Las Vegas, NV
J39
tuna belly, key limes, black radishes, bacon popcorn
picnic pork shoulder, heirloom tomatoes, dried porcini mushrooms, head cheese
pork carnitas, nopales, white sweet corn, candy rocks
carrot cake, baby fennel, kumquats, kosher shrimp
venison roast, butternut squash, fruity cereal macaroons, okra
Chinese New Year
Rebecca Newell, Executive Chef, The Beehive, Boston, MA
Kefta Kebabs, Spinach, Overstuffed Sandwich, White Chocolate Golf Balls
Gary Stamm
Bryon Peck, Chef and Restaurateur, Elizabeth's Restaurant, New Orleans, LA
turbot, wasabi peas, purple cauliflower, satsuma mikan
Swai Not?
Connie Tran
Amanda DeFuria
James Gillespie, Culinary Instructor, New York, NY
Grace Lichaa, Manager, Capital Area Food Bank, Washington, D.C.
Each round had an alcoholic beverage as a basket ingredient.
No Pain, No Shame
sloppy joes, tomatillos, popped corn chips, dandelion greens
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
Part two of a five-part tournament featuring teenage amateur cooks.
Yakety Yak, Yak, Yak
red mullet, peach palm fruit, haricots verts, licorice candy
chocolate trifle, poached pears, slab bacon, pistachios in the shell
duck, cardoons, preserved lemons, macaroons
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
beef shoulder, yucca, raisins, ancho chiles, dill pickles
Annabelle Turner, Executive Pastry Chef, Vanilla Orchid Catering Co, Austin, TX
FF0000
Michael Maroni, Chef and Restaurateur, Maroni Cuisine, Northport, NY
protein powder, caramel coated popcorn, tangelo, olive oil cake
cactus pear, soft pretzels, farmhouse cheddar, wheat beer
lamb t-bones, graffiti eggplants, string cheese, beer

Aya Sameshima

Mark Timanovsky
sablefish, pineapple, fruit and nut bars, turnips
Bite Your Pickled Beef Tongue

Japan Squad

banana split brownies, avocados, ribbon candy, wasabi peanuts
smoked kippers, hard boiled eggs, treviso, sparkling cider
Thyme Flies
dried goji berries, bitter melon, duck breast, kumquats
The Holiday Kitchen
Can't Catch Me, I'm the Gingerbread Lobster!
Yukon Gold potatoes, condensed milk, pomegranates, peanut butter taffy
Josh Cohen's diner was featured on Diners, Drive-Ins and Dives.
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
Chris Houlihan, Chef de cuisine, AFrame, Los Angeles, CA
Adam Sobel
Micah Riedmann
Joey Campanaro
Teen Tournament: Part Two
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
ADFF2F
sea cucumber, enokitake mushrooms, white balsamic vinegar, rotisserie chicken
sorghum molasses, kefir, cactus pear, pigs in a blanket
red-eye gravy, fennel, black garlic, meatloaf mix
Ed Witt, Executive Chef / Wine Director, Bloomingdale Road and Wine Directory, New York, NY
Kristen Kish
Bridget Moynahan
Leigh Ann Kato, Freelance Chef & Consultant, Los Angeles, CA
Logan Walker
Fatima Ali, Sous chef, Café Centro, New York, NY
Brittany Matteson, 17

Kumulus is the name of a rocket of the "Hermann-Oberth-Gesellschaft e.V.". The first Kumulus rocket was launched on December 20, 1960 near Cuxhaven. A Kumulus rocket is on display at the Hermann Oberth Space Travel Museum in Feucht.

Mark Barrett, Chef, Henry's, New York, NY
Chopped Catwalk
Kent Rathbun
arak, canned pumpkin, amaretti cookies, cayenne pepper
dill pickle soup, red watercress, lime curd, steelhead trout
rainbow trout, Napa cabbage, smoked paprika, white chocolate chips
pumpkin pasta sauce, mache, pernil, turkey bread
banana chips, rice paper, kabocha squash, sardines
The special theme for this competition was hot dogs.
Kaley Laird
deep dish pizza dough, rabbit escabeche, Swiss chard, pineapple cheese spread
Buck Milligan
Mai-Khanh "Maiki" Le, Chef de cuisine, Josie, Santa Monica, CA
Joel Gargano, Executive Chef, Higher One, New Haven, CT
chocolate babka, aged goat cheese, Cabernet Sauvignon, bananas
Lou Campanaro
Pete Ascolese, Chef and Restaurateur, Hope and Anchor, Brooklyn, NY
Heather Profetto
pumpkin pie flavored vodka, cranberry pie, turkey fat, mashed potatoes
Geraldine Martone
firm tofu, tomato paste, prosciutto
cold brew coffee, peanut butter toast, strawberry purée, Italian milk cookies
Pamela & Wendy Drew
sharp cheddar cheese, watermelon radish, squab, frozen waffles
Claire Robinson
Every 'Wich Way
Basket Buzz
Madeline Lanciani, Pastry Chef, Duane Park Patisserie, New York, NY
Robin Moore, Private Chef and Instructor, New York, NY
Mike Minor, Executive Chef, Border Grill at Mandalay Bay, Las Vegas, NV
Lee Farrington, Chef and Restrauteur, Figa, Portland, ME
bison burgers, flip-flop cookies, eggplant, chive blossoms
Cookie Dutch
Richie Katzenberg
Madison Cowan hired both Lance Nitahara and Amanda Frietag to be his sous chefs when he appeared on Iron Chef America.
Buffalo Chicken Wings, Cherry Tomatoes, Tokyo Scallions, Blue Cheese
liverwurst, purple sweet potatoes, escarole, branzino
Jesse Olson, Executive Chef, Vanderbilt, Brooklyn, NY
applewood smoked bacon, poached pears, french toast, cracklings
Each round the contestants had to make a dish their fathers would enjoy. Also, in the Dessert Round, the two contestant's dads competed alongside their children as sous chefs.
pork secreto, 100-year-old eggs, red leaf lettuce, onion ring snacks
Blake Orchard, Sous Chef, BLD Restaurant, Los Angeles, CA
Canned Peaches, Rice Cakes, Beets
chicken breasts, tzatziki, stinging nettles, cornbread stuffing

Exit 9 on I-476

Samantha Haas, 16
chickpea curry, beef shoulder, finger limes, coffee pods
pork cutlet, cornucopia of baby vegetables, mango, fish/chips snack mix
boar shoulder, etouffée sauce, bacon, okra

A platinum State Emblem of India placed in the centre with the national motto, "Satyameva Jayate" in Devanagari script

The baskets all included spicy elements.
champagne, dragon fruit, tahini, cake flour
chai tea latte, gala apples, black licorice, puff pastry
salmon filet, candy-coated peanuts, redbor kale, lemon-lime sports drink
amaranth leaves, blackberries, lamb fries, curd chile
frog legs, red finger chilies, bok choy, pig face roulade
Veronica Flores
Rob Runn, Food Service Specialist, USCGC Sturgeon Bay (WTGB-109), Bayonne, NJ
Rachelle Rodwell, Chef de cuisine, SoHo Grand Hotel, New York, NY
Coolio, Charity: Jarez Music Foundation
This was a Halloween-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
Ellie Zeiler
Mukanjo Mukuka, 17
beef tenderloin, gingersnap cocktail, potato latkes, tzimmes
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.
Michael Bonk
J23
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
Marcela Valladolid
Jitters & Giant Eggs
Grill Masters: Episode One
Shawn Fralin, Private Chef, Miami, FL
Robert Irvine
Whiskey and Wings
Stephen Hartigan, Private Chef, The Field, Bridgeport, CT
coconut jam, shredded phyllo dough, ginger ale, peanut caramel candy bars
Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL
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
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
Suzanne Vizethann, Chef and Restaurateur, The Hungry Peach, Atlanta, GA
Fright Bites
This was the first episode to feature four past runners-up.
buckwheat groats, jews mallow, hard cider, elk tenderloin
Lily Babcock
Charles Lopez, Sous chef, Tastings Catering Company, New York, NY
Tournament of Stars: Rachael vs. Guy!
guava shells in syrup, cottage cheese, couscous, candied chick peas
Jamie Thomas - Season 5 Runner-up
Mitchell Faber
Michael Psilakis, Charity: The Polycystic Kidney Disease Foundation
Hecho en the Chopped Kitchen
Viewers Choice Baskets
Nick Di Bona, Executive Chef, Peter Pratt's Inn, Yorktown Heights, NY
salted duck, dried olives, green gelatin, prosciutto
vanilla cognac, guava paste, barley flour, duck fat
All of the contestants are models.
A Bunny Thing Happened
swordfish steaks, broccoli rabe, tiger figs, cherry flavored drink
Andrea Bergquist, Executive Chef, New York, NY
Keegan Gerhard
Ryan Lory
toasted lager, hop drops, hickory smoked sausage, fried pickle
Summer Kelly
This was a Caribbean themed episode: contestants were asked to create Caribbean-inspired dishes, each basket contained ingredients used in Caribbean cuisine, and each contestant specialized in a particular Caribbean cuisine. During the entrée round, contestants were given a hammer to open the coconut. The callaloo greens in the entrée round appeared to be the variety from taro leaves.
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
Bella Coonis
city chicken, canned peaches, mustard greens, fruit punch-flavored sports drink
Amandine Waldman
Adrianna Montano
Alexis Ferguson
alligator, absinthe, oysters, delicata squash
David Catapano, Caterer, Romeo's Catering Service, Queens, NY

Rumi Utsugi

potato pancakes, purple kohlrabi, Korean melon, goat brains
Angela Majko
This is the first episode to feature four British chefs.
Beginner's Duck
Allison Lee, age: 13

GrudzGGXkIs

Anne Burrell
Peter Freeman, Chef & Owner
Chopped: Impossible, Part 2
Anna Mindell, age: 15
Heads Up!
Barbara Sibley, Executive Chef and Owner, La Palapa Cocina Mexicana, New York, NY
fresh pasta, dried papaya, bluefoot mushrooms, chorizo
F66DAD
Myla Njai
Elisabeth Watkins
banana pudding, leftover marmalade packets, broken crackers, leftover bacon
Part four of a five-part tournament, following the same rules as part one. The winner received $10,000 and a spot in the $50,000 grand finale. While Chopped normally obscures brand names, the cheddar cheese in the third basket was Sargento 4 State Cheddar - a product of a Chopped sponsor.
Noelle Smith
Crystal Wahpepah
Anthony Rinaldi, Executive Chef & Owner, The Pearl Room, Brooklyn, NY
Tre Wilcox
Gavin Mills, Executive Chef, Broadway East, New York, NY
lime pickle, red chard, baby octopus, Tokyo scallions

"Say Yeah"

Gemma Gray, Executive Sous Chef, Andaz, West Hollywood, CA
Kyle Ricks, Executive Sous chef, Landmarc Tribeca, New York, NY

The Bharat Ratna (Hindi pronunciation: [bʰaːrt̪ rt̪ n]; Jewel of India) is the highest civilian award of the Republic of India. Instituted in 1954, the award is conferred "in recognition of exceptional service/performance of the highest order", without distinction of race, occupation, position, or sex.

Chopped Champions Event, Round One: The Ultimate Face-off
hot dogs, Japanese mayonnaise, shrimp chips, clams
Sandy Davis, Catering Chef, Showstoppers Catering at Union Theological Seminary, New York, NY
Haricot Flair
Jason Tilmann, Executive Chef, NYY Steak, New York, NY
Luis Gonzalez, Executive Chef, Knickerbocker Bar & Grill, New York, NY
Lauren Proceszyrn, Chef Tournant, Portobello Café, Staten Island, NY
rum raisin ice cream, broccoli spigarello, potato tots, potted meat
garlic fries, pea tendrils, shishito peppers, mission style burritos
Chilean sea bass, avocado, dried wakame seaweed, popcorn balls
Natilee Giles
Mac and cheese was the theme of the competition.
Erin Alexander
Adrian Ashby, Queens, NY
Mike Solyn, Freelance Chef, New York, NY
Cassidy Tryon
tilapia fillets, plantains, crispy fruit cereal, pink grapefruit jam
Hannah Stowe
pink grapefruit, seafood sausage, wasabi peas, cream of coconut
fried pork brain sandwiches, dried pomegranate seeds, chocolate mint, spaghetti rings
corn nuts, fruit cocktail, black garlic, Uni
Part 3 of a 5-part competition for $50,000 for a charity of the winner's choice.
Part 4 of a 5-part competition for $50,000 for a charity of the winner's choice.
Gregory Generet
Pride of New Orleans
vodka-infused chocolate milk, persimmons, crumpets, cashews
oysters, avocados, chocolate-covered strawberries, whipped cream vodka
All four contestants were reality TV show stars competing for charity
Natasha Case
pumpkin beer, fresh cranberries, pecans, instant potatoes
Raphael Martone
butternut squash, pie dough, aged Gouda cheese, nordic honey wine
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
Teen Tournament: Battle 1
black mission figs, slivered almonds, lemons
J.R. Tiger
Terry Koval, Chef and Restaurateur, Farm Burger, Decatur, GA
This episode featured four past runners-up.
Ken Oringer
Ella Petitto
DeMarcus Ware
Tailgate Party
falooda glass noodles, oranges, graham crackers, Armenian string cheese
coffee liqueur, avocados, boiled ginkgo nuts, honeycomb
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
kumquats, cheddar pennies, chipotle chiles, grasshoppers
My Froggy Clementine
wasabi root, blueberries, cocktail blinis, guanciale
crayfish, red seedless grapes, fiddlehead ferns
Dante Giannini, Estate Chef for Jimmy Buffet.
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
Beg, Borrow or Eel
fried apple pies, wine coolers, strawberries, banana pudding
fruit chew candy, instant yogurt pudding mix, tortilla chips, blueberries
Chopped Champions: Part 1
Matt Dunn, Sous Chef, New York, NY
Squid, Lemon Candy, Kusa Squash, Shrimp Cocktail
guava, baby bananas, rum raisin chèvre, pistachio twists

No. 26

Grill Masters: Episode Four
bangers, apple chips, asparagus, chocolate-covered almonds
Chopped: Beat Bobby Flay, Part 2
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.
A Hot Minute
J40
Evelyn Dugan
maple syrup, black plums, almond butter, walnuts, quick grits
Say Cheese!
Hot Potato, Not Potato
cookie mix gift jar, blood orange chips, kiwi, flax seed milk
Steven Brand, Executive Chef, Upstairs on the Square, Cambridge, MA
Simon Lange, Chef and Restaurateur, Apartment 138, Brooklyn, NY
Megan Fells, Chef and Restaurateur, The Artist's Palate, Poughkeepsie, NY
Michael Chiarello
Food Network Stars!
Dante Foggy, age: 18
Chocolate Challenge
Christine Taylor
Max Aronson, Hometown: Woodlake, NJ
Cleaver Fever
duck confit, unripe mangoes, couscous, red carrots
All contestants were chefs who had unsuccessfully competed in previous episodes looking for redemption.
chocolate cigars, pretzels, cocktail nuts, rice pudding
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

Philadelphia

mahi-mahi, candy cane beets, verjus, olive loaf
eggplant, ground pork, poblano chiles, avocados, cola
rack of wild boar, broccolini, hazelnuts, vanilla fondant cake
figs, mead, asparagus, bone-in rib eye

Generation Snowflake, or Snowflake Generation, is a term referring to the young adults of the 2010s, who are perceived as more prone to taking offense and less resilient than previous generations. The term is considered to be associated with and used by the alt-right, including prominent alt-right figures. Collins Dictionary describes the term as informal and derogatory and it is often associated with criticism of safe spaces and trigger warnings in academic settings. The term has also been used to refer to Millennials. Sources attribute the characteristics ascribed to Generation Snowflake to parenting methods, particularly those that focus on boosting self-esteem.

Lucas Manteca, Chef/Restaurateur, Sea Salt and Quahog's Restaurants, Stone Harbor, NJ
Penn Jillette, Charity: Opportunity Village
plums, coconut rum, black beans, queso fresco
house-smoked bacon, monkfish cheeks, deviled eggs, house-made pickles
Thrill of the Grill
The basket ingredients were inspired by the Australian theme.
Matt Lambert, Chef de cuisine, Musket Room, New York, NY
Oui, Oui, Confit
wild boar roast, katsu sauce, pattypan squash, caperberries
Tamar Robinson, Private Chef, New York, NY
wagyu ribeye steak, jalapeño chips, pink pearl sedum, mangoes
Cory Morris, Executive Chef, Mercat a la Planxa, Chicago, IL
graffiti eggplant, cape gooseberries, biscuit dough, Peking duck
Tom McEachern, Executive Chef, Ray's on the River, Atlanta, GA
skordalia, Hawaiian parrotfish, pickled sour grapes, chayote squash
The Big Stink
Rib Eye Steaks, Vegetable Skewers, Key Lime Pie Lasagna, Culantro
Heidi Rae Weinstein, Personal Chef, Melbourne, CA
caramel popcorn, red plums, prosecco, udon noodles
Saul Ortiz-Cruz, Executive Chef, Tacos & Tequila at the Luxor, Las Vegas, NV
Elizabeth Mwanda, Founder, Winning Diabetics, New York, NY
passion fruit, dates, lady fingers, chocolate sauce
key lime juice, pepitas, halloumi cheese, hot dog buns
Greta Lau
$50,000 Tournament: Round One
Narell Hinds
Edible Cookie Dough, Pomegranates, Blackberries, Mini Ice Cream Cones
Aarón Sanchez
buffalo hot dogs, carrots, edamame, butterscotch candy
vegetable fried rice, oven roasted tomatoes, firm tofu, gingerbread cookie people
This is the first episode to feature four male chefs.
Michael Jacobs, Food Consultant and Caterer, Miami Heat, Miami, FL
Lyanna Cintron
Count Your Chickens
Thomas McKenna, Sous chef, Jean-Georges, New York, NY
Big Fish, Small Basket
rack of wild boar, cactus flower buds, spoon fruit, portabella mushrooms
Phil Crispo, Assistant Culinary Professor, Culinary Institute of America, Hyde Park, NY
Roro Morales
Kirk Bronsord
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
Eli Irland, Sous Chef, The Flintridge Proper, La Cañada, CA
Antonio Mure
Frankly Frantic
Rich Landau, Chef and Owner, Vedge, Philadelphia, PA
Every basket contained whole roasted animals, which were placed in the pantry rather than the baskets due to their size.
Gina Rodriguez, Executive Chef, Kokopelli Restaurant and Tequila Bar, Philadelphia, PA
Jeremy Bringardner, Corporate Executive Chef, Lyfe Kitchen, Culver City, CA
Contestants were required to make a sandwich for every course.
Tailgate Fate
Cinco de Mayo Fiesta
papaya, rice crackers, sake, jura erguel
Joe Youkhan, Executive Chef & Owner, Tasting Spoon Food Truck, Orange County, CA
O'Shane Elliot, Junior, University of Miami, Miami, FL
Jake Harbeck
Brandi Chastain and
Alex Magloire
James Briscione, Chef Instructor, Institute of Culinary Education, New York, NY
Giuliano Matarese, Executive Chef, Arte Café, New York, NY
A is for Apple. U is for Udon

IngEnt

Nadia G.
antelope chops, red curry paste, rainbow carrots, ants on a log
Each basket included something with a circus theme. Chef Olson is the grandson of singer Glen Campbell.
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. Jennifer and Tommy Duncan are husband and wife.
nachos, chicken fingers, candy apples, baby corn
Alaskan king crab legs, star fruit, bonito flakes, Mexican chorizo
bacon apple pie, mayonnaise, rhubarb, fruit punch drink pouches
broccoli rabe, chicken tenders, baked pizza dough, sour gummy candies
Vanessa Ayala, Catering Cook, Skybox Sports Bar and Lounge, Roselle, NJ
porcelet rib rack, honeydew melon, mache, blue curacao
Sound the Alarm!
Kefir and Loathing
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.
Alluette Jones-Smalls, Alluette's Cafe, Charleston, SC
Natacha Supplice
Curd Is the Word
tequila, epazote, puff pastry, cuttlefish
chocolate mousse, eclairs, pomegranates, port wine
Bryce Shuman, Sous chef, Eleven Madison Park, New York, NY
Andre Marrero, Chef tournant, L’Atelier de Joël Robuchon, New York, NY
Claire Hollingsworth is both the youngest contestant and winner on any version of Chopped.
Rosalind Balducci, Personal Chef / Caterer, That Personal Touch Cuisine, New York, NY
Nathan Spiro, 17
Jeremy Langlois, Executive Chef, Houmas House Plantation and Gardens, Darrow, LA
Talia Shapiro
Tapas Time
smoked eel, cream cheese spread, quince paste, hericots verts
Adam Powers, Chef and Restaurateur, Fetch, New York, NY
root beer schnapps, lap cheong, squash blossoms, ostrich tenderloin
John Sierp, Chef, New York, NY
Teen Tournament: Part Three
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
Arlene Stewart, Personal Chef, New York, NY
Summer Kriegshauser, Private Chef and Nutrition Coach, New York, NY
Jason Marcus, Chef and Restaurateur, Traif, Brooklyn, NY

incomplete

Joe Cecchini, Chef de Cuisine, The Boarding House, Chicago, IL
Chuck Subra, Executive Chef, JW Marriott New Orleans, New Orleans, LA
port wine, crème fraiche, Canadian bacon, lollipop rings
All of the competitors in this episode own food trucks.
Kinnan Dowie
Cory Comeau, Executive Chef, Stephanie's on Newbury, Boston, MA
Chopped Champions: Battle 2, Fighting Shape
pork cheek, kohlrabi, mexican spicy chocolate, chorizo
salt and vinegar potato chips, Dover sole fish, red Russian kale, sour cream
Natalia Machado, Junior Executive Chef, Industria Argentina, New York, NY
deep-fried tequila, nectarines, deep-fried butter balls, red, white and blue ice pops
fenugreek, cinnamon toast cereal, Japanese mayonnaise, frozen peas
Mason Partak
Amazing Amateurs
blue foot chicken, broccolini, tequila, dried limes
Marja Samsom, Chef and Restaurateur, The Kitchen Club, New York, NY
Scottish red-legged partridge, peanut butter taffy, lacinato kale, red curry paste

and participation in state-level shared governance

salmon, avocados, cactus pears, orange worm suckers
Natasha Pogrebinsky, Chef and Restaurateur, Bear, New York, NY
andouille sausage, lychees in syrup, jalepeño peppers, canned cheese
Robbie Lutzker
Steven Wambach
Rudy Poindexter
Sunny Hostin
Stephan Bogardus, Chef de cuisine, The North Fork Table & Inn, Southold, NY
All Stars Tournament: Part 3
Kate Daniel
Virginia Monaco, Chef, The Vanderbilt, Brooklyn, NY
Emma Morrison
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.
Chopped Champions: Conclusion, $50,000 Pay Day
Big Hitters
fire roasted peppers, branzino, antipasto salad, cornmeal
bratwurst, scallops, plums, red quinoa
swordfish, watermelon, wine coolers, potato skins
Jack Witherspoon
Christine Campbell, Butcher and Private Chef, Long Island, NY
wreck fish, sabudana poha, green tomatoes, huitlacoche
Catherine Cosby, Executive Chef, Montreux Bar & Grill, Summerville, SC
lobster bodies, juicer pulp, used tea bags, stale pita
lavash, kumquats, mulling spices, chocolate turkeys
Gavin Kaysen
Christian Dolias, Chef, Cutthroat Culinary, Las Vegas, NV
Lucerno Martinez Obregon, Executive Chef, Pampano, New York, NY
Crunch Time
Dung Trinh, Chef, Bar Bruno, Brooklyn, NY
canned escargot, popcorn shoots, cocktail franks, orzo
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
Olivia Burnett
Kate Campbell

Bharat Ratna

Marc Quiñones
tomatillos, crème fraîche, plain donuts
cow tongue, cow feet, beef jerky soda, chateaubriand
Lior Lev Sercarz, Chef and Entrepreneur, La Boîte à Biscuits and La Boîte à Epices, New York, NY
Tracy Anderson
chocolate cereal pine cones, boneless leg of lamb, candy cane milkshake, potato pancakes
Hannah Hopkins, Chef and Restaurateur, Dish, Mahopac, 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
roasted chestnuts, stone crabs, beef tenderloin, Santa Claus melon
Tony Kang, Sous chef, Brookville Country Club, Upper Brookville, NY
pork chops, quinoa, blackberry salsa, okra
udon noodles, watermelon radish, razor clams, pickled eggplant
Luisa Fernandes, Executive Chef, Georgia's Cafe and Bakery, New York, NY
bone broth, teff, edamame noodles, grass-fed beef strip loin
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.
Anthony Ricco, Chef de cuisine, Spice Market Restaurant, New York, NY
Meny Vaknin
sticky rice, bok choy, key lime juice, lamb hearts
Peter Kontomanolis, Sous Chef, Brookville Country Club, Long Island, NY
branzino, baby bok choy, celery soda, fortune cookies
Brack May, Chef and Restaurateur, Cowbell, New Orleans, LA
Wenona Moorer
Champions' Tournament: Part 2
Scott Conant
banana chips, frozen grilled chicken breasts, candy cane beets, cherry jelly beans
Nathan Graddon
Nicholas Bruzzano
sugarcane, mangoes, sweet potatoes, rum
Sharon Singelton, Caterer, Singlelicious Catering, Staten Island, NY
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
Erin Wishon, Executive Chef, Soldier Field, Chicago, IL
Garrett Eagleton, Freelance Chef, The Meat Hook, Brooklyn, NY

Kim Soo-yun

Ally Lopez
Soraya Carrington, Personal Chef & Caterer, New Jersey.
tropical fruit in a can, Delfino cilantro, abalone, fresno peppers
Monti Carlo
Batter Hurry Up!
honey gelato cones, petimezi, pineapple, Anaheim chiles
Clean Eatin'
Joshua Potter "Schwa de Vivre", Drag Queen,
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
Samia Behaya, Chef & Restaurateur, Simple Café & Restaurant, Brooklyn, NY
turkey sausage, rutabaga, green bean casserole, honey baked ham
Hayden Panettiere
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

CD single

Aaron Barnett, Chef & Restaurateur, Restaurant St. Jack, Portland, OR
Joseph Brown
Andre Fowles
Anette Kreipke, Ridgefield, NJ
Chris Coleman, Private Executive Chef, Long Island, NY
Artie Wachtel
Carmine DiGiovanni, Chef de cuisine, Picholine, New York, NY
Elena Cruz, Chef & Co-Owner of Diego's Taqueria, Kingston, NY.
Floundering Around
Dave Cusato, Sous chef, X2O Xaviars on the Hudson, Yonkers, NY
Chopped Tournament of Stars: Sports Stars!
Sean Telo, Chef de cuisine, Atlanta, GA
lump crab meat, daikon radish, Japanese mayonnaise, chili garlic coated peas
A Chopped Junior Thanksgiving
Fatima Ali
hamburger patties, salsa con queso, zucchini, hot dogs
Maneet Chauhan
Guest judge Giorgio Rapicavoli is a two-time Chopped Champion.
The theme of the episode was to make tacos for every round.

Michi Goto

Midnight Snack Attack
Mary Sue Milliken, Charity: No Kid Hungry
hand-pulled noodles, pickled daikon radish, century eggs, alligator
watercress, tamarind paste, creamed corn, Arctic char
Gray Rollin
Mississippi mud pie, brie cheese, Italian maraschino cherries, potato crisps
Jared Falco, Chef de Cuisine, Armonk, NY.
Charles Chen
Melody Nguyen
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.
Haley Sausner
Mona Ziabari , from: Lehigh Valley,PA
J12
Marcel Vigneron, Charity: L.A. Kitchen
watermelon, canned sardines, pepper jack cheese, zucchini
Robert Sevchik
Judge Knows Best
banana chips, sugar cane, almond butter, umeboshi

National

Scotch eggs, baby leeks, crema, sauerkraut
All of the chefs are sports stars.
Richard Blais
whole brined chickens, pimento cheese, okra, peach cobbler
corn flakes, carrots, skim milk, blueberries
Jaquy Yngvason, Food Stylist, New York, NY
puffed rice cereal, cognac, butterscotch candy, pancetta
baby back ribs, brewmosa, hot Italian peppers, potato salad
Extreme Halloween

Active, definition of

Ally Kustera
Viewers' Vengeance

demo

margarita pie, nopales, masa dough, mahi mahi
Hot Stuff
coffee, Brussels sprouts, frozen mac & cheese, skirt steak
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
Aiden McFarlane
J28

Attorney at Law

Alejandra Padilla, Sous chef, La Fonda del Sol, New York, NY
Elderoy Arendse
Chopped Tournament of Stars: Actors
Jesa Henneberry
Keep On Trucking

Xu Yuan

leg of lamb, kochujang, rainbow carrots, root beer schnapps
FE2E64
Van Dao, Chef and Restaurateur, Biscuit Bender, San Francisco, CA
pho, runner beans, Mexican street corn, pork buns
blood sausage, frog legs, sea beans, Halloween candy
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
dried beef, eggplant pulp, sweetbreads, honey comb
The chefs were required to make pizza in each round.
Meghan Markle
red snapper, grape leaves, Meyer lemonade, beets
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
J35
The basket ingredients were Halloween-themed. The witch's brew in the dessert round was made from: limeade, ginger ale and lime sorbet.
Diane Dimeo
Din Yates
Alex Guarnachelli
Bun Lai, Chef and Restaurateur, Miya's Sushi, New Haven, CT
Keith Young
Erica Nicholls, Executive Chef, Pilar Local Restaurant & Bar, Miami, FL
Jim Stacy
Seth Carter
gummy bacon, salmon fillets, frozen lima beans, lemon sorbet
Good Chop, Bad Chop?
Liège waffles, mangoes with spiced lime, Vietnamese iced coffee, flan
J45
sweet tea vodka, Asian steamed buns, baby romanesco, extra-firm tofu
Merlin Tlapa, Executive Chef, Nino's 208, New York, NY
Grill Masters Napa: Part 4
Hop Phan, Food Truck Chef/Owner, Dos Chinos, Orange County, CA
hamburger buns, chocolate peanut clusters, shaved coconut, sesame seeds
Giuseppe Gentile
whole brisket, short ribs, pickle juice Popsicles, quail eggs
polenta, Pedro Ximénez sherry, beets, whipped topping
trash fish, olive tapanade, fresh vermicelli noodles, blood oranges
blueberry scones, ginger preserves, rosemary, gjetost cheese
Birthday Cake Crush
Penny Davidi
Mathias Gervais, Executive Chef, The Setai Hotel, Miami Beach, FL
Far Far Out!
Chris Lukic
Shawna DeLima, 17
Vincent Contreras, Chef de cuisine, Las Vegas, NV
cashew cheese, sparkling apple cider, lychees, kiwi turtle cake
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
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. This episode featured four male chefs.
Sister Sara Marks
peanuts in the shell, cream of coconut, rambutan, red velvet whoopie pies
Sweet Surprises
corn dogs, candy apples, cream cheese, deep-fried cherry drink
Jared Goldberg
Christopher Schobel
J13
Grill Masters Napa: Part 2
carrot baby food, pork butt, mustard greens, red quinoa
Jason Rivas, Chef de cuisine, South Coast Winery Resort & Spa, Temecula, CA
Tefo Malphorisa

Tammy Ogston

Kaley Demarest

Bi Yan

Coby Farrow
spaetzle, moustalevria, walnuts, Japanese cola candy
Ashley Carter
Jonathan Kavourakis
Mark Mata, Executive Chef, The Mermaid Inn, New York, NY
corn cookies, Mexican-style cheese blend, jicama, beef barbacoa
Make A Splash!
Double Trouble
basil juice, bananas, coconut butter, Jordan almonds
This episode is not available on iTunes for an unknown reason.
Jonathan Sawyer

Karina Maruyama

geoduck, Buddha's hand, black radishes, waffle cones
fiddlehead ferns, sablefish, vadouvan, blood orange sorbet
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
grape jelly beans, buttermilk, wonton wrappers, sweet potatoes
lamb loin chops, mini pepperoni pizzas, Chinese long beans, candied sardines
All-Stars Tournament: Round Three – Notable Chefs
Sassan Rostamian

Wang Dandan

Robert Wuhl, Charity: The Amanda Foundation
Marc Spooner, Production Chef, Great Performances Catering, New York, NY
Olivier Desaintmartin, Chef and Restaurateur, Caribou Café, Philadelphia, PA

Unencumbered by Manufacturing Restrictions Version

Quentin Donnaud, Executive Chef, Coast Seafood & Raw Bar, Atlanta, GA
rock candy, fresh ginger, lemon roll, spiced German liquor
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
Ashish "Al" Alfred, Executive Chef & Restauranteur, 4935 Bar & Kitchen, Duck Duck Goose, Bethesda, MD
Bryon Freeze
San Franchopco
Charles Slonaker, Food Truck Chef, Go Chew Los Angeles, CA
vegan roast, japanese mayo, purple kohlrabi, almonds
All the chefs are amateurs.
pizza rustica, radicchio, sardines, lemon candies
organic green juice, alligator, hen of the woods mushrooms, mini rainbow marshmallows
brown butter, blueberry crumb cake, serrano chiles, salt water taffy
Second episide of a five-part tournament. Four returning champions compete for a spot in the tournament finale. While Chopped normally obscures brand names, the smoked sausage in the first round was a product of Chopped sponsor Hillshire Farms. The frozen yogurt in the first round was not flavored.
Adam Coleman
Ric Orlando, Chef and Restaurateur, New World Home Cooking, Saugerties, NY
Sequoia Pranger, Hometown: Salem, Oregon
Basket Brawl
Bradley Boyle, Chef and Restaurateur, Salt Gastro Pub, Byram, NJ
Contestants were all couples.
Lauren Van Liew
champagne, wafer sheets, cookie spread, green strawberries
beet greens, cheesecake candy bars, soft-serve mango, rainbow trout
Johnny McLaughlin, Chef and Restaurateur, Heartbreaking Dawns, Rosendale, NY
graveyard dirt pudding, beef hearts, gummy body parts, pigs ears
Goat Gumption
Martyna Krowicka, Chef de Cuisine, Restaurant Latour, Hamburg, NJ
chocolate sausage, spätzle, blackberries, bock beer
Make No Mistake
ground turkey, black garlic, raspberries, pickled watermelon rind
Pasquale Frola, Executive Sous Chef, Naples 45, New York, NY
Denis Weekes, Executive Chef, World Yacht, New York, NY
Lucy Chelton
Gabriel Chirinos
Meyer lemons, cottage cheese, passionfruit, soba noodles
cotton candy, peanuts in the shell, corn dogs, Tokyo scallions
Molly Bhuiyan, age 17, New York, NY
frozen mocha drink, Vacherin Mont d'Or cheese, jelly donuts, chocolate covered crickets
Klaus Kronsteiner, Chef de cuisine, Liberty National Golf Course, Jersey City, NJ
Sean Scotese, Freelance Chef, New York, NY
Chef Peacock's brother Darius Peacock is a two-time Chopped winner .

in Havertown

Stacey Givens
Eric Levine, Executive Chef, Encore Catering, East Hanover, NJ
mahi mahi, cookie snack chips, green beans, french fries
All of the mystery ingredients were chosen by the fans vie social media. Specifically: Facebook, Instagram, and Twitter.
Each of the chefs had lost significant amounts of weight through better diet and exercise.
Turbot Powered
Michael Vignola, Executive Chef, Michael Jordan's Steak House, New York, NY
matzo, Lady Gala apples, walnuts, borscht
Steve Eakins, Executive Chef, Ditch Plains, New York, NY
Debbie Matenopoulos
Amanada Freitag

PennDOT, Borough of West Chester, and City of Philadelphia

Sweet Heat
William Bunn III, Caterer, Brooklyn, NY
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

Marple Township

Contestants were asked to cook healthy, nutritious, and lighter dishes, with nothing too fatty or heavy.
wax beans, mandarinquats, sardines, rice cakes

No. 125

Jim Angelus
Lily Nichols , from: NJ
Grace LaFountain
Emilie Friedman, Personal Chef, New York, NY
pomegranate, pilot bread crackers, fruit chews, freeze dried carrots
Brian Tsao, Executive Chef, Liang's, Forest Hills, NY
pork bung, hot sauce jelly beans, farro, pork dust
Ariella Dalfen, Paramedic in Queens, NY
ossa dei morti, apple cider, ricotta salata, black licorice
String Cheese, Jicama, Gingersnaps
Oktoberfest!
Marcella Valladolid
capon, halloumi cheese, okra, cherry spoon fruit
All contestants were firefighters. Before starting 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.
J38
smoked sausage, cavatappi, Napa cabbage, frozen yogurt
Tara O'Donnell
lamb ribs, kumquats, variegated radicchio, cherry spoon fruit
clambake, fresh chickpeas, potato chips, rainbow chard
clementine oranges, scotch whiskey, basil, toasted oats cereal
Hiep Le, Chef & Owner, Le Cellier, Marina del Rey, CA
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
duck prosciutto, purple asparagus, Korean melon, Greek Easter bread
puff pastry, enoki mushrooms, seedless red grapes, plum sauce
Danielle Dimovski
Jonny Silverberg, Owner, Napkin Friends Food Truck, Seattle, WA
cube steak, pickled green tomatoes, chocolate sandwich cookies, duck fat
Angelo Sosa

early 1980s-present

granola bars, heirloom cherry tomatoes, Chinese five spice, piloncillo
Belly Dance!
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 .
Every contestant was a former runner-up seeking redemption.
In A Pinch
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
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.
bird's nest, cherry peppers, sugar snap peas, antipasto platter
Untrained, Undaunted
Phyllis Kaplowitz, Executive Chef, Bakers' Best Catering, Boston, MA
short ribs, watermelon, speculoos, fennel
Megan Norz
focaccia dough, black cod, miso paste, rice pudding
white chocolate curry cashews, butternut squash, goat’s milk yogurt, whole goats
Chocolate Olives, Animal Crackers, Vanila Pudding, Fruit Leather Strips
Eyan Goldman, Hometown: New York, NY
Hilda Hilman, Owner, Bumbu Food Truck, Seattle, WA
Hero Chefs
Michael Carrino, Chef and Owner, Restaurant Passionné, Montclair, NJ
grapefruit, tuna, hen of the woods mushrooms, graham cracker cereal
Sweetbread Dread
Nancy Caballes, Private Chef, Montclair, NJ
Jason Stude, Chef de cuisine, Second Bar + Kitchen, Austin, TX
Jesse Kramer, Chef and Restaurateur, Brooklyn Taco Co., New York, NY
Grilltastic!
ricotta cheese, maple bacon lollipops, wonton wrappers, baharat
cactus pears, Italian wafer cookies, goat's milk ricotta, single malt whiskey
Kara Peterschmidt
Tiffany Derry
Chewing the Caul Fat
duck breasts, green tea, adzuki beans, Brussels sprouts
All the contestants were beyond the age of twelve.
Cara Thompson, Executive Chef, The Bayou, Bellmore, NY
All-Stars Tournament: Grand Finale
Kristina Sciarra
Dianne Houlihan, Assistant Cook Manager, Great Neck Elementary School, Waterford, CT
celery, blood oranges, frozen pie crust, jaggery
Sage Beausejour
Connie Ruel, Chef & Owner
Saying Sayonara
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. In the entrée round, Chef Norton cut herself, contaminating her dish. The judges did not eat her food as a result.
Chopped Champions Event, Round Three: All-Stars Showdown
Jasmin Bell
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
watermelon, dried shrimp, dried porcini mushrooms, Hawaiian snapper
Web Stars
Cornuchopia
peanut brittle, marsala wine, wonton wrappers, durian
Eric Buss, Executive Chef, Wood & Vine, Hollywood, CA
This was a Thanksgiving-themed episode.
pig tails, dragonfruit, sorghum flour, lard
boxed macaroni and cheese, artichokes, tilapia
coffee, pheasant, escarole, peanut butter blossom cookies
Lucas Grabeel, Charity: Harmony Project
BFBFBF
Israeli couscous, cherimoya, guanciale, Irish whiskey
J44
Anup Joshi, Chef de cuisine, Tertulia, New York, NY
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
Bird in the Pan
pork roll, baby eggplant, pizza dough, Chinese spaghetti sauce
goat leg, dried hibiscus flower, pattypan squash, trail mix
rack of venison, potato pierogies, okra, seafood pepper pot soup

Hong Eun-ah

chak-chak, wolf river apples, camembert cheese, sour cherry nectar
Edi Frauneder

near West Chester

Brian Riggenbach, Executive Chef, YoSoy, Chicago, IL
Gerald Chin, Chef de cuisine, The Cosmopolitan Las Vegas, Las Vegas, NV
Shaquay Peacock, Sous chef, The New York Times, New York, NY
Max Aronson, age: 17

IngApp

Matty Melehes, Chef de Cuisine, Roadhouse Brewing Co., Jacksonville, WY
Pip Freeman, Chef & Owner, Three Letters, Brooklyn, NY
The contestants were a mother, father, daughter, and son who run a restaurant together.
blackberries, apple cider, shredded phyllo dough, fresh chickpeas
Raffaele Ronca
gelatin fish bowl, mangoes, graham crackers, cream cheese
Waste Not
Jacques Torres
Competition Italiano
Gio Bellino, Sands Point, NJ
razor clams, andouille sausage, lime pickle, cajun chips
corn muffin tops, whiskey, macadamia nuts, chocolate covered gummy bears
Renita Mendonca, Culinary Instructor, Cambridge School of Culinary Arts, Cambridge, MA
TK Kyle, Caterer, Tara Singleton Catering, Queens, NY
Annabella Kumar
Keep On Cook'n On
avocados, pizza dough, red jalapeño peppers, chocolate sandwich cookies
Andres Figueroa, Executive Chef, Antojeria La Popular, New York, NY
Sylvia Becker
Brandi Chastain, Charity: Bay Area Women's Sport Initiative
Maria Velez, Chef and Restaurateur, Mojito Cuban Cuisine, Brooklyn, NY
Food Truck Fight
Chopped Tournament of Stars: Comedians!
Tom Mckenna
cream of coconut, baby turnips, wakame seaweed, fish heads
parsnips, limoncello, soda crackers, sharp cheddar cheese
three bean salad, burger patties, flask of whiskey, football cupcakes
frozen pancakes, tamarind paste, farmer's cheese, orange sherbet
pork belly, wasabi paste, peaches, rainbow bagels
S16
marrow chutney, figs, bacon, whole pigs
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.
Arthur Saks, Executive Chef, Marina Cafe, Staten Island, NY
Telmo Faria
Allison Sosna, Executive Chef, DC Central Kitchen, Washington, DC
frosted wheat cereal, baby red romaine lettuce, black garlic, quahog clams
Ryan DePersio, Chef and Restaurateur, Fascino, Montclair, NJ
Peter Oleyer
lychees, phyllo dough, Canadian bacon, candy canes
Guinevere Shea
Kate Squibb, Sous chef, 158 Café, South Portland, ME
shrimp, yuca, sweet relish, currywurst
single malt scotch, lamb porterhouse, rapini, tamarind paste
porterhouse, candied garlic, artichoke, razor clams
Christopher Thames, Caterer, Distinctive Fare Catering, Philadelphia, PA
Raquel Jubran, Executive Chef, The Attic, Log Beach, CA
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
Cheryl Hines
Soulayphet Schwader, Executive Chef, Talay Restaurant, New York, NY
Quail, Spinach-Artichoke Dip, Mini Mirepoix Veggies, Stuffed Bagel Buns
Viewers' Baskets
Jose Chesa, Chef & Restaurateur, Ataula, Portland, OR
Banana, Collard Greens, Grits
Lenny Messina
Deborah Caplan
fruit skewers, quick pan popcorn, amaretto, panatone
Hensley Brown
oranges, red miso paste, cottage cheese, kettle-cooked potato chips
Nick Caputi

Los Angeles, California, United States

black walnuts in syrup, beet yogurt, clementines, ear-of-corn cupcakes
opal basil, orange blossom water, dried apricots, marshmallow snack cakes
Einav Gefen, Corporate Chef, Englewood Cliffs, NJ
Fries Wise
squab, peanut butter and jelly, red quinoa, karela
Shania Thomas, Food and Finance High School, New York, NY
gummy skull, collard greens, sweetbreads, dehydrated weaver ant eggs
Jay Fox, Butcher & Co-Owner, New York, NY
cranberry sauce, cheese and green chile tamales, green beans, smoked turkey gizzards
gummy rats, canned pumpkin, bitter melon, mummy dogs
palm seeds in syrup, chocolate-covered raisins, dulce de leche, multi-grain cereal
Jeremy Barlow, Chef & Restaurateur, Sloco, Nashville, TN
Jhette Gonzales, Chef de Partie, Los Poblanos Ranch, Albuequerque, NM
Steve Jackson, Personal Chef, Chicago Bulls, Chicago, IL
alligator, zucchini blossoms, guacamole with roasted crickets, cricket flour
garnet yams, brie, sparkling wine, cranberries
CC99CC
Genique Freeman - Season 6 Runner-up
acorn squash, orange sherbet pops, sour cream, wheatgrass
Sonia El-Nawal, Chef Consultant, New York, NY
All 4 contestants have previously appeared on Rachael Vs. Guy: Kids Cook-Off. Sean and Lauren were both on season 2, and Cole and Jack were both on season 1.
Part 5 of a 5-part competition for $50,000 for a charity of the winner's choice.
Pigging Out!
Gina Gullo
Peter Endrigian & Sally Meehan
peking duck, broccoli, soba noodles, gummy brains
Danni Bleil, Food Stylist, Ottsville, PA
Clara Park, Freelance Chef, Philadelphia, PA
Chopped All-Stars: Mega Chefs
J33
Ali Muhammad
Damien Brassel, Executive Chef, Knife + Fork, New York, NY
Beast Feast
Zoe Feigenbaum, Chef and Restaurateur, Zoë, New York, NY
Part two of a five-part tournament, following the same rules as part one. The winner received $10,000 and a spot in the $50,000 grand finale. While Chopped normally obscures brand names, the baked beans in the first basket were Bush's Smokehouse Tradition Grillin' Beans - a product of a Chopped sponsor.
plums, halloumi cheese, poor man’s toffee, white BBQ sauce
licorice flavored liqueur, plums, cinnamon bun pancakes, crème fraîche
Shaya Klechevsky, Personal Chef and Instructor, At Your Palate, New York, NY
Sean Brasel, Executive Chef, Meat Market, Miami, FL
piñata, black beans, crema, Mexican hot chocolate
Bug Bites
Christian Petroni
Margaritte Malfy, Executive Chef and Co-owner, La Palapa, New York, NY
scallops, dirty martini, Buddha's hand, dates

Sachiko Baba

Frank Whittaker, Executive Sous chef, Fishtail by David Burke, New York, NY
Cody Utzman

Willistown Township

hanger steak, poached eggs, Italian cheese blend, wakame tagliatelle
Hot Doggin'
Lillie Stewart
Kobena Sey
conch, sugared marshmallow candies, peas in the pod, prepared horseradish
Jonathan Contes, Chef and Part Owner, Eat Mosaic, St. James, Long Island, NY
Adrian Ramirez
Light Makes Right
corn tortillas, dried chipotle peppers, blueberries, violet mustard
Momumental
Brian Cieslak, Line Cook, Preserve, Annapolis, MD
Ameer Atari from "Epic Meal Time"
The baskets were filled with leftovers.
chicken legs, chicken-flavored crackers, Napa cabbage, caramel flavored liqueur
Adam Sappington
S11
Jackee Harry
Miguel Escobedo, Chef and Restaurateur, Papalote Mexican Grill, San Francisco, CA
cassata cake, white chocolate chips, blood orange crackers, pine nuts
pomegranate yogurt, dandelion greens, pepitas, salmon
pickled pigs feet, butter beans, coleslaw mix, sweet potato chips
Scallops, Broccolini, Sweet Limes, Papaya
peking duck, brussels sprouts, cotton candy, veal demi glaze
Courtney Renn, Personal Chef, Chef Courtney, Atlanta, GA
Italian sausages in buns, tomatillos, morel mushrooms, poutine
Alan Thicke

SeriesEp

All chefs work in the soup kitchen. All ingredients were Thanksgiving themed. Each chef received a donation from Food Network to their respective soup kitchen.
Okinawan sweet potatoes, coconut flakes, calvados, marshmallows
pumpkin swordfish, beef tallow, strawberry milk powder, artichokes
Jeremy Hanlon, Private Chef, My Fresh Chef, Lantana, FL
John Lawson, Sous chef, Gordon Ramsay at The London, New York, NY
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
The popcorn gift set in the third round contained three different flavors of popcorn, including: plain, caramel, and cheddar.
Lauren Kyles
fillet of sole, popovers, ginger, bacon grease
Andrew Garrett, Hot Sauce Entrepreneurs, NW Elixirs, Portland, OR
Ross Gill, Executive Chef and General Manager, Home Restaurant, New York, NY
green plantains, Chinese bacon, peanut butter puff cereal, frozen lemonade
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
Pasta Love
chicken tenderloins, paprika peppers, fennel, ginger preserves

followed image

Tomoe Kato

Tressa Wiles
buffalo hanger steak, watermelon cucumbers, pizza, ranch dip
figs, burrata, piadina, chinotto
King Phojanakong, Executive Chef, Kuma Inn, New York, NY
skirt steak, matzo crackers, sweet orange gelatin cups, collard greens
Ingrid Wright, Sous chef, Exchange Alley, New York, NY
lobster, bananas, endive
Ready for Redemption
Jackie Joyner-Kersee, Charity: Jackie Joyner-Kersee Foundation
Gabriele Corcos
Michelle Trachtenberg
Drew Friedman
Isabella Wylie
matzo ball soup, macaroni and cheese, fried onion blossom, submarine sandwich
Julieta Liebhoff
Jonas Park, 16
Michael Press, White Plains, NY
Kirby cucumbers, beignet mix, lemon-lime soda, nata de coco
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.
ostrich egg, chunky peanut butter, meat lover's sub sandwich, balsamic vinegar
Heather Borden
Neil Fuentes, Personal Chef, New Haven, CT
Jeffrey Saad ''
Seis Kamimura
The theme of this episode was tailgating; the baskets were replaced by coolers. The contestants were amateur cooks and experienced tailgaters. Instead of the traditional chefs coats, the contestants wore specially made Chopped football jerseys.
David Ruiz, Executive Chef of Pueblo Harvest Cafe, Albuequerqui, NM.
Tryg Siverson, Chef and Restaurateur, Friedman's Lunch, New York, NY
lobster mushrooms, waffles, orange frozen pops, chorizo
lamb top round, golden raisins, Stilton cheese, edamame
Peanut caramel chocolate bars, Chinese five spice, coconut milk, banana chips
Elda Belanski
Chopped Again!
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
Jenn Cheng
Mustapha Rahiim, Executive Chef, New York, NY
chicken suckers, chicken fat, farm fresh eggs, fruit cake
Emily Hansen

work in progress with different lyrics

Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, Pennsylvania
Late night foods was the basket theme.
Taryn Mumpower, Baker, Pick Your Poison Bake Shop, Las Vegas, NV
Brandon Frohne
On the Line
Gilbert Delgado, Sous Chef, The Fat Radish, New York, NY
Cup of Glee
Chop on Through
Dave Ogren, Executive Chef, Almos Restaurant, New York, NY
Justin Schwartz
avocadoes, oyster sauce, tofu skins, star fruit
Rocco Nankervis
Harry Soo
cosmopolitan mix, dried apples, biscotti, edible flowers
Zikei Brooks
Claire Hollingsworth
Chopped: College
Liver and Learn
sweet red crab, bear graham crackers, striped peppers, chayote squash
Patrick Lacey
Chris Cheung
Iain Falconer, Chef, Cooper's Mill, Tarrytown, NY
Adorably Ambitious
Bryce Taylor
serrano peppers, salted caramel sauce, gooey butter cake, coconut oil
wildfire lettuce, 'nduja, burrata, roti
celery root, rainbow chard, flat iron steak, chocolate frosting
Sean Lew
duck breast, artichoke, champagne, peanut butter and jelly
asparagus, chorizo, button mushrooms, canned peaches
quinoa burgers, deep-fried bacon, screwdriver, hoagie dip
Brunch Battle
Chef Eakins works at Ditch Plains, which is owned by Chopped judge Marc Murphy.
Krissy Kerwin, Private Chef, Los Angeles, CA
Short and Sweetbreads
Ben Kranitz
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
Rachel Willen, Culinary Instructor, foodfix, Clinton, NJ
Adam Greenberg, Corporate Executive Chef, Barcelona Restaurant Group, Norwalk, CT
chicken wings, stroopwafels, asian pears, peri peri
Theo Vicioso, age: 17
FF6347
Short Order Cooks
Lee Knoeppel
George Rallis, Chef & Co-Owner, Hell Gate Social, Astoria, NY
Cass Quinlan Ashford
In the dessert round, Ted warned the contestants that cherimoya seeds were poisonous.
All four chefs are from the San Francisco Bay area. Baskets each featured one or more San Francisco-themed ingredients.
Mexican chocolate, mostarda, soft tofu, pretzel rods
Timothy Grandinetti, Chef and Restaurateur, Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC
galia melon, Chinese okra, pistachios, beef heart
Aussie Awesome
Lauren Von Der Pool
This was a Chinese New Year-themed episode.
turbot, nori sheets, pistachios, coconut
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
Tommy Werther
Bella Gross
catfish, chard, fig preserves, chai tea powder
Aviv Regev
Back in Time
bloodshot eyeballs, bone marrow, salty fingers, pork tenderloin
This episode had a theme of love and aphrodisiacs, with each basket containing one or more ingredients believed to be aphrodisiacs.
clove candies, loquats, kaiser rolls, cheese wedges

Bernard Tomic

Lauren Miller, Executive Chef, Sasquatch Brewing Co., Portland, OR
cookie dough in a press, peppermint candies, curried nuts, royal icing
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
Jacoby Ponder, Chef, U.S. Navy / Personal Chef, Fire Syde Chef, Virginia Beach, VA
dulce de leche, pineapple, sesame seed buns, apricot paste
Zeb Stevenson, Executive Chef, Livingston Restaurant and Bar, Atlanta, GA
Evelyn Garcia, Junior Sous Chef, Kin Shop, New York, NY
Ethan Benson
Andrew Scurlock, Kitchen Manager, St. James Cheese Company, New Orleans, LA

Ōmihachiman, Japan

labne, chickpea flour, Asian pears, rose water syrup
Nick Williams
Hayan Yi
quail eggs, white asparagus, hibiscus flowers in syrup, canned spiced ham
Stan Hays, Pit Master, County Line Smokers, Kansas City, MO
Deborah Gelman, Executive Chef, NYU Law, New York, NY
pig snouts, fava beans, teething biscuits, strawberry daiquiri jam
baby kiwi, Israeli couscous, rice paper, saffron
Daniel Bojorquez, Chef de cuisine, Sel de la Terre, Boston, MA
artichokes, cherry pie, rye whiskey, cowboy steaks
E1A95F
Tavia Isaac
Manila clams, kumquats, croissants
Each basket included a type of candy.
Nate Appleman
Justin Burdett, Chef de cuisine, Miller Union, Atlanta, GA
coquitos, turmeric, empanada wrappers, corn on the cob
tom yum soup, goats milk yogurt, pork ribs, habanero peppers
FFE135
Nicky Palamaro, Sous Chef, Tertulia, New York, NY
Alexandria Brooks, Hometown: Voorhees, NJ
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
beets, rose water syrup, chocolate-covered onions, lamb short ribs
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
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
fried chicken, garlic scapes, Moscow mule, beet doughnuts
Franco Barrio, Chef and Restaurateur, Caliu, New York, NY
barramundi, apricot paste, poblano peppers, abbey style beer
Give It Your All
Chopped All-Stars: Celebrities
Larry Monaco, Private Chef, Los Angeles, CA
venison tenderloin, baby eggplant, chocolate milkshake, couscous
Colin Kruzic, Executive Chef, New York, NY
Christina Hinds, Executive Chef at The Venice Restaurant & Bar, Bayonne, NJ.
Robert Magsalin, Chef and Entrepreneur, Fükü Burger, Los Angeles, CA
Marie-Claude Mendy, Executive Chef/Owner, Teranga, Boston, MA
Vanarin Kuch
Roshara Sanders
Todd Barrie, Executive Chef, Upstairs 2, Los Angeles, CA
Grill Masters: Finale
Pizza Perfect
Townsend Childress
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
Shawn Smiley, Executive Chef, The Buffet at Aria, Las Vegas, NV
tuna in a bag, gazpacho, finger limes, kale chips
Cindi Avila, Catering Manager and Chef, Crisp, New York, NY
California halibut, sauerkraut, frozen french fries, Mexican chorizo
doughnut holes, marshmallows, chocolate cheese, mangosteens
Four Fathers
Gillian Vigman and
wine flour, Mayhaw jelly, grilled cheese sandwiches, Marcona almonds
speck, toybox squash, fontina cheese, marrow bones
Each basket contained an Easter-themed ingredient.
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
huitlacoche, nutmeg, butterscotch beer, 'shark'
Christian Petroni, Chef and Restaurateur, Barcelona, Greenwich, CT
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.
mussels, cipollini onions, confetti popcorn, merguez sausage
fast food sliders, Belgian style stout beer, Japanese eggplant, Mexican corn
Chocolate Rush!
Lindsay Hayes
Ethan Jackson
Cole Malouin
Jay Lippin, Executive Chef, Southern Hospitality BBQ, New York, NY
Miguel Aguilar, Executive Chef, Piquant, New York, NY
spiral ham, green plantains, water chestnuts, spiced rum
watermelon fruit bowl, french feta cheese, ghost pepper, cookie cake
Jase Grimm
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.
Laura Vitale
Gretchen Roth, Food Services Manager, The Bowery Mission, New York, NY

West

matcha chia smoothie, rice crackers, pineapple, dark chocolate
Ebony Amber
Nico Romo, Culinary Director/French Master Chef, Fish Restaurant, Charleston, SC
Taliah Dancil
Des Lim, Executive Chef, Trump SoHo, New York, NY
Carnie Wilson, Charity: Weight Loss Surgery Foundation of America
Late Night Food Brawl
Wurst Case Scenario
JoMarie Payton
pink marshmallow skillets, rice cakes, french vanilla coffee creamer, passion fruit
Chris Coombs, Chef and Restaurateur, Dbar, Boston, MA
tri-tip, hen of the woods mushrooms, avocados, rose petal confit
Chrissy Camba
Lemon Meringue Why?
shrimp, papaya, canned spiced ham, mofongo
Janelle Reynolds, Caterer and Personal Chef, @ Large Catering and Private Chef Services, Austin, TX
Adam Greenberg
rack of wild boar, artichokes, ketchup, sauerkraut
chocolate wafers, manchego cheese, passionfruit, goji berries
quail, chermoula, cousa sqush, cinnamon sugar cereal
Joel Lamica
ripened plantains, prosecco, crystallized ginger, bacon
Jared Braithwaite, Executive Chef, Layla, New York, NY
Korean-style short ribs, wax soda bottles, romanesco cauliflower, calzones
Greg Ling, Consulting Chef, Wilmington, DE
This was a team competition featuring four teams of twin chefs. Aaron Sanchez' twin brother Rodgrido Sanchez made an appearance during the dessert round.
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

Newtown Township

Melissa Rebholz, Executive Chef, Garden of Eve Organic Farm, Long Island, NY
Sloppy Apps
collard greens, jumbo shrimp, corn chips, olive loaf
Oliver Neiter
Second part of the Beat Bobby Flay tournament. Chef Shania is the winner of the first teen competition. Due to the extensive prep time required for abalone, the abalone in the appetizer basket was pre-cleaned.
Dread and Breakfast
Caroline Coleman
kholodets, flaming shiso, blue foot mushrooms, goat head
Chasing Rainbow Bagels
grasshopper pie, Granny Smith apples, smoked salt, puffed rice
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
Chad Rosenthal
Warren Schierenbeck, Chef and Restaurateur, DoSi Cafe, Staten Island, NY
teething biscuits, Hungarian hot peppers, raspberries, canned haggis
Oodles of Noodles
All-Burger Meal!
Kate Moore
pig’s ears, ramps, pickled ginger, hasselback potatoes
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
Ta’Rhonda Jones
Pride on the Plate
Blue Plate Fate
dehydrated okra, parsnips, espresso soda, deckle of beef
chicken in a can, clam chowder, potato tots, skirt steak
Champions' Tournament: Part 3
Ladies First!
Veronica Seguin, age: 14
Owen Clark, Executive Chef, Gwynnett Street Restaurant, Brooklyn, NY
Rory Philipson, Chef and Owner, The Blue Bottle Cafe, Hopewell, NJ
Ashley Holt
Tyler Anderson, Executive Chef, The Copper Beech Inn, Essex, CT
Jeffrey Saad
Megan Logan, Executive Chef, Nick & Stef's Steakhouse, Los Angeles, CA
lemon snack cakes, carrot hot sauce, plums, artisanal caramel
cake flour, farmer's cheese, baby beets, cola
beef tenderloin, nori, maple syrup
ground beef, cannellini beans, tahini paste, grape jelly
Kyle Shadix, Chef, Registered Dietician and Culinary Consultant, New York, NY
taco shells, Bosc pears, crema, red curry paste
Leslie Roark Scott
Brian Howard, Executive Chef, Comme Ça, Cosmopolitan of Las Vegas, Las Vegas, NV
Steve Yen, Sous chef, Catch, New York, NY
TV dinners, flying saucer candies, cheese ball, lima beans
alpaca hot dogs, sauerkraut, carrot ketchup, pate
Alex Guarneschelli
Thanks Kidding
coconut chips, Shirley Temple, quail eggs, chocolate wafer cake
lime curd, cactus pear, candied orange slices, hot dog buns
Rattle & Roll
Sophina Uong
Reversal of Fortune
Charlie & Michael Kalish
Mia Castro, Chef de partie, Las Vegas, NV
Keith Lucas, Executive Chef, Manna, Philadelphia, PA
Jay Jones, Caterer, Chateau Noir Catering, New York, NY
pasilla chiles, pineapple, Israeli couscous, Mexican chocolate
Ryan Profetto
Fred Maurer, Charcutier, Dickson's Farm Stand Meats, New York, NY
Yes, Virginia, There is a Chopping Block
pheasant, Brussels sprouts, candy apples, sparkling cider
bison grass vodka, guava paste, pistachios, crustless peanut butter and jelly sandwiches
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
Sarah Mispagel
On the Quack Burner
Jodi Burnhard, Chef de cuisine, Longwood Events, Boston, MA
collard greens, chicken breasts, anchovies, quinoa
Teen Tournament: Episode Four
banana ketchup, fruit cocktail, goat's milk, sauerkraut
College Challenge
Green Apps and Lamb
Ricardo Cardona, Executive Chef, Sofrito, New York, NY
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
gin liqueur, huckleberries, beignet mix, chicory coffee
A Chopped Halloween
baklava, bluefish, recaito, salt pearls
Rattled
cactus pears, squab, frozen lima beans, far far
Al Nappo, Executive Chef, Founding Farmers, Georgetown, DC
Stacking Up
microwavable chocolate cake, baby tatsoi, artichoke liqueur, lamb's head
Antonia Donnelly
kielbasa, pepperoncini, fingerling potatoes, tarragon
Bruce Kalman, Executive Chef, The Churchill, Los Angeles, CA
Chopped Desserts!
Thanksgiving Soup-er Stars
flounder, yellow plantains, baby bok choy, mini watermelon
Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX
Breakfast, Lunch and Dinner!
Jeremy Spector, Chef and Restaurateur, The Brindle Room, New York, NY
Natraj Vairavan
Mussels Mastery & Cotton Candy Can-Do
sekacz, kale, chicken livers, chicken-on-a-spit
Chris DeBarr, Chef and Restaurateur, The Green Goddess / Serendipity, New Orleans, LA
Katie Quinn from "QKatie"
Elan Satchit
David Garrido, Chef and Owner, Garrido's, Austin, TX
This was a Halloween themed episode. All contestants were amateur cooks dressed in costumes. The zombie hand was meatloaf in the shape of a hand and mashed potatoes. The jack o lantern peppers were orange bell peppers cut to resemble jack o' lanterns. The bloodshot eyeballs were dyed hard-boiled eggs. The salty fingers were sea beans. The worms in dirt were gummy worms and chocolate sandwich cookies.
Alexina Chasin, age: 14
olive oil packed tuna, English cucumbers, buckwheat flour
Cindy Tinnel, Cook, Henry C. Maxwell Elementary School, Nashville, TN
Asian long beans, red jalapeño peppers, calvados, escargots
zombie hand, dinosaur kale, ghost pepper mayo, jack o' lantern peppers
Class Acts
Fabio Viviani, Charity: ALS Association
Cool, Palm and Perfected
Daniel Moreno, Sous chef, BLT Steak, New York, NY
Gilbert Delgado
Trishul Manoj
Nest Test
Rowdy With a Chance of Meatballs
japanese peaches in jelly, clotted cream, figs, cinnamon tortilla stars
Adam Moskowitz
Nick Lisotto
beef tenderloin, mango, gruyère cheese, kochujang
jalebi, sweet/spicy cocktail sugar, habichuelas con dulce, roasted red peppers
J18
rainbow chard, tonic water, malanga coco, rabbit
whole turkey breast, potatoes, cranberries, green beans
Cape gooseberries, falooda glass noodles, watercress, bacalao
leftover vanilla milkshake, leftover refried beans, butter crackers, kiwi
Austin Mahone
mitmita, sauternes, cream-filled snack cakes, cottage cheese
Ben Berinsky
Jeff Eng, Executive Chef, Clyde's Tower Oaks Lodge, Rockville, MD
sweetbreads, dried dates, red malabar spinach, strawberry popsicles
Joseph Miller, Chef and Restaurateur, Joe's Restaurant, Venice Beach, CA
canned ham musubi, hon shimeji mushrooms, mussels, passion fruit
William Gilchriest
lemonade, ballpark peanuts, puffed rice cereal bars, peaches
Danushka Lysek, Private Chef and Model, New York, NY
Think Fig
Melinda Beaulieu, Private Chef and Nutritionist, New York, NY
Keisha Bocage
J49
chicken breast, kiwi, zucchini blossoms
Natasha Pogrebinsky
Josh Elliot, Executive Chef, L'echon Brassiere, Miami Beach, FL
Roxanne Spruance
Pedro Rodriguez, Head Chef, New York City Rescue Mission, New York, NY
Tailgate Greats

Bernard Tomic Video

In this episode, the appetizer course was replaced with a breakfast course, the entrée with lunch, and the dessert with dinner.
Daniel Sharp
Melissa Muller, Executive Chef, Organika, New York, NY
Josh Lewis, Head Chef, Better Being Underground, New York, NY
J29
Iberico bacon, pork loin, kimchi, dried cherries
Katherine See, Executive Chef, Kingfish Hall, Boston, MA
lamb shawarma, baby romanesco cauliflower, cornichons, chicken flavored potato chips
Chocolate Competition
brioche, cantaloupe, pecans, avocados
Rachel Cummings
lutefisk, mache, skordalia, crunchy berry cereal
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
Alvin Zhou
Christopher Jackson, Executive Chef and Owner, Ted and Honey, Brooklyn, NY
veal chuck roast, bucatini pasta, honeynut squash, chocolate lips

"Fuel for Fire"

Maria Ojala, Private Chef, Bel-Air, CA
Janie Wilson
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 .
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.
monkey bread, papaya, queso fresco, coconut flower vinegar
Nicholas Capone
Jody Williams
quail, guava nectar, udon noodles, dinosaur kale
striped bass, pimento peppers, jicama, mangoes, brie cheese
Emma Immanivong
Han Ly Hwang, Former Food Truck Owner, Kim Jong Grillin', Portland, OR
Star Fruit, Horn Corn Chips, Pink Lemonade Concentrate, Vanilla Tie-Dye Cake
Cook Your Butt Off!
Chopped All-Stars: Judges
Robyn Aylmodar
Geoff Rhyne, Chef de Cuisine, The Ordinary, Charleston, SC
cheesecake, leg of lamb, garam masala, bitter melon
Emily Stass
Wild Times
date vinegar, rocky mountain oysters, daikon radish, chili roasted peas

Interchange

Jataun Flash
banana pudding, vanilla ice cream, icing, brownie mix
lobster, zucchini, cucumber pineapple cooler, sand castle cake
Strawberries, Turkey and Gummi Bears
Cathy McKnight, Executive Chef, What a Dish Café, Dana Point, CA
John Sierp, Executive Chef, White Cloud Catering, New York, NY
firm tofu, scotch whisky, dragon fruit, pickled herring
rack of lamb, ruby port, brussels sprouts, white chocolate chips
FFFFFF
Jamie Bissonnette, Chef and Restaurateur, Toro and Coppa, Boston, MA

Hossa in August 2013

Ultimate Champions: Grand Finale
Maureen Sanchez, Oswego, IL
Kate Lee Squibb, Sous chef, South Portland, ME
thai rolled ice cream, strawberry papaya, croutons, honey & basil seed drink
Michele Harriott, Catering Chef, CulinAriane, Montclair, NJ
Justin Bazdarich, Chef and Restaurateur, Speedy Romeo, Brooklyn, NY
black bass, raspberry lavender risotto, savoy cabbage, caul fat
Joshua Lefkoff
The baskets in each round contained a form of chocolate. All chefs are female.
Cornish hens, Concord grapes, gruyère cheese, banana leather
Marc Anthony Bynum
Tommy Wether
Mark Liberman

* songwriter

Cisse Elhadji, Chef and Restaurateur, Ponty Bistro, New York, NY
Donato Deserio
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
This is Marcus Samelsson's first episode as a judge.
Marjory Sweet, Farmer and Chef, Albuequerque, NM
Erik Cho, Food Truck Owner, Frysmith, Los Angeles, CA
smoked chicken breast, puntarelle, maraschinos, bacon soda
Grill Masters Napa: Part 3
Snail Snafus
Sung Uni Lee, Culinary Instructor, Brooklyn, NY
Candy Rock Bottom
tuna belly, dandelion greens, canned chickpeas, dates
Natalie Cain, Line Cook, Red Rooster Harlem, Harlem, NY

Ri Yong-ae

Elise Kornack, Chef and Entrepreneur, Aquavit, New York, NY
Giuseppe Fanelli, Executive Chef, Tre Dici, New York, NY
Sharone Hakman
J24
rocky mountain oysters, purple artichokes, pomegranates, cola
Game Day Party
burgers, eggplant, jalapeno powder, cream soda
Morgan Goldstein, Hometown: Cleveland, Ohio
ghee, msemen, walnuts, orange flavored water
sardines, corn on the cob, xtabentun, canned sloppy joe filling
Ashley Pado
Isaiah Hooks
Bacon appeared in every basket.
beef tenderloin, cucumber, Asian pears, bittersweet chocolate
Marja Samsom, Caterer, New York, NY
Part five of a five-part tournament, following the same rules as part one. The winners of the four previous episodes compete for an additional $50,000. The tortillas in the first basket were given to the chefs as uncooked masa. While Chopped normally obscures brand names, the Cabernet Sauvignon in the third basket was a product of tournament sponsor and host Beringer Vineyards.
Gina Gray
Drawing a Flank
salmon, spring onions, raw white honey, Ezekiel bread
Melissa Naccarato
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
Snapper Snafus
fruit kabobs, iced tea, whipped topping, ice cream sandwiches
Jennifer Iserloh, Private Chef and Author, Secrets of a Skinny Chef food blog, Hoboken, NJ
Joe Dobias, Chef and Restaurateur, Joe Doe Restaurant, New York, NY
Palak Patel, Culinary Instructor, Ger-Nis, Brooklyn, NY
Maurizio Crescenzo, Chef & Restaurateur, Grano Trattoria, Traverna di Bocco, New York, NY
mutton chops, baby leeks, banana potatoes, orange gelatin
Chopped: Beat Bobby Flay, Part 1
This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
Eva Winans, Line Cook, Bay Street Biergarten, Charleston, SC
Jourdan Dunn
Teen Tournament: Battle 4
rack of antelope, stinging nettles, jicama, port wine cheese
microwave cupcakes, Greek yogurt, blood oranges, cookie straws
Henry McDaniel

in Westtown Township

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

Kim Yong-ae

For Sake's Sake
Justin Turner
Martin Weaver
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
switchel, lime leaves, meringue cookies, baked sweet potatoes
Third part of the Beat Bobby Flay Tournament. Contestants Matt and Mike Romine previously competed together in a twins' team competition episode, but competed individually in this episode.
Coconut, Calamari, Donuts
Michell Sanchez, Chef & Restaurateur, Latin House Burger & Bar, Miami, FL
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

Paoli Pike

grits, cola, purple cauliflower, cube steak
Ronaldo Linares, Chef and Restaurateur, Martino's Cuban Restaurant, Somerville, NJ
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
Aarti Sequeira
Jennie Garth
Alejandra Padilla, Line Cook, La Fonda del Sol, New York, NY
Teen Tournament: Episode Three
Hawaiian blue prawns, tomatillos, chayotes, hatch chile taffy
fire roasted tomatoes, bison sirloin steaks, spinach, Italian hot peppers
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
Paul Viggiano, Chef de cuisine, Docs Steakhouse, Sparta, NJ
Ian-Max Henriquez

Exit 345 on I-76; access via Schuylkill Avenue

squid rings, fennel, chickpea miso, smörgåstårta

Yuki Nagasato

Chris Hart
Chili was the theme of the competition.
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
Alli Holtz
Lisa Garza
Elda Bielanski
David Nichols, Executive Sous chef, Landmarc Time Warner Center, New York, NY
serrano ham, fresh pasta, membrillo, half-sour pickles
Wasted!
Catherine Highland
local chickens, pickled chilis, baby squash with blossoms, switchel
Redemption Intention
Contestants were asked to make brunch-themed dishes.
Craig Samuel
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
Baby Octopus, Tartar Sauce, Upland Cress, Lemon Bars.
Israel Oxley
tortellini, goat milk caramel, bottarga, radishes
Zoe Gellert
Yay Holidays!
beef tip cap, cognac, green bean chips, cinnamon rolls
tikka masala sauce, asian long beans, hanger steak, serrano ham croquettes
giant fortune cookies, good luck candy, ginger beer, winter melon
Elisha Weitz
leg of lamb, toban djan, spinach, lassi
Maurice "Mo" Hurley, Executive Chef, Valbella, New York, NY
Nissa Pierson, Owner, Ger-Nis Culinary & Herb Center, Hudson Valley, NY
Michael Selicious, Executive Chef, Wickets Inn, Onset, MA
crawfish, lemon cucumber, purple wax beans, pre-cooked beef tendon
pitted dates, frozen pie crust, caramel candy, stout beer
monkfish, middle eastern cake spice, chestnuts, dill pickles
rigatoni, white chocolate, roasted figs, mac and cheese ice cream
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.
vegan crispy chicken legs, golden beets, tortilla chip lunch kit, pea leaves
Fritz Knipschildt, Chef and Chocolatier, Knipschildt Chocolatier, Norwalk, CT
flank steak, grape juice, goat cheese, lemongrass

"Memory"

Oscar Toro
Turkish cotton candy, chokladkolasnittar, "the ultimate milkshake", dates
Sal DePaola
A Very Piggy Halloween
Alan Harding, Chef, The Food Truck @ Hot Bird, Brooklyn, NY
Naved Ferdinans, Executive Sous Chef, Pairings Palate + Plate, Cranford, NJ
etrog citron, golden beets, wheatgrass, tempeh
Joey Fatone
B6D186
chateaubriand, horseradish root, tawny port, stone crab claws
Chefs on a Mission