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Temporada 2
In the Season 2 opener, four chefs find a spiny surprise in their appetizer baskets. Then, one has a serious snafu with snapper in the entrée round. Judges: Aaron Sanchez; Alex Guarnaschelli; and Chris Santos.
In the Season 2 opener, four chefs find a spiny surprise in their appetizer baskets. Then, one has a serious snafu with snapper in the entrée round. Judges: Aaron Sanchez; Alex Guarnaschelli; and Chris Santos.
The chefs must use salty vegetables in their appetizers, Thai chilis in their entrées, and Mexican ingredients in their desserts. Judges: Alex Guarnaschelli; Chris Santos; and Marc Murphy
The chefs must use salty vegetables in their appetizers, Thai chilis in their entrées, and Mexican ingredients in their desserts. Judges: Alex Guarnaschelli; Chris Santos; and Marc Murphy
Featured ingredients include whole calamari (appetizers), bison meat (entrées) and ancho chilis (desserts).
Featured ingredients include whole calamari (appetizers), bison meat (entrées) and ancho chilis (desserts).
The chefs are presented with a challenging cut of meat in the appetizer round. In the entrée round, they work with miniature produce and whole flounder.
The chefs are presented with a challenging cut of meat in the appetizer round. In the entrée round, they work with miniature produce and whole flounder.
The chefs try to represent their cultural heritage through duck appetizers. Then they work with Serrano ham in the entrée round.
The chefs try to represent their cultural heritage through duck appetizers. Then they work with Serrano ham in the entrée round.
Piquillo peppers and snap peas are among the featured ingredients.
Piquillo peppers and snap peas are among the featured ingredients.
The chefs must use edamame and shrimp in their appetizers, and flank steak in their entrées.
The chefs must use edamame and shrimp in their appetizers, and flank steak in their entrées.
The mystery ingredients include star fruit, liquor and spicy merguez sausage.
The mystery ingredients include star fruit, liquor and spicy merguez sausage.
The chefs use buckwheat flour to make fritters, crepes and crusts in the appetizer round. Later, an exotic fruit must be incorporated into their entrées.
The chefs use buckwheat flour to make fritters, crepes and crusts in the appetizer round. Later, an exotic fruit must be incorporated into their entrées.
Part 1 of 4. Past "Chopped" winners return to compete in a champions round. Some chefs have an edge when a Southern specialty shows up in the appetizer basket. Then Japanese noodles and leafy greens create a challenge for the entrées.
Part 1 of 4. Past "Chopped" winners return to compete in a champions round. Some chefs have an edge when a Southern specialty shows up in the appetizer basket. Then Japanese noodles and leafy greens create a challenge for the entrées.
Part 2 of 4. Four past "Chopped" winners face off in a champions round. Featured ingredients include cockles, ground chicken and apples.
Part 2 of 4. Four past "Chopped" winners face off in a champions round. Featured ingredients include cockles, ground chicken and apples.
Part 3 of 4. The reigning Chopped Champion competes against three more previous winners. Featured ingredients include squab and grapefruit.
Part 3 of 4. The reigning Chopped Champion competes against three more previous winners. Featured ingredients include squab and grapefruit.
Conclusion. Four "Chopped" all-stars face off for $10,000. Featured ingredients include bananas, endives, melons and molasses.
Conclusion. Four "Chopped" all-stars face off for $10,000. Featured ingredients include bananas, endives, melons and molasses.
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