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Season 5
In round one, the cooks and cons are tasked with fusing corn and hot dogs; after one contestant strikes out, the remaining contestants continue to round two in hopes of making their best dish, incorporating barbecue.
In round one, the cooks and cons are tasked with fusing corn and hot dogs; after one contestant strikes out, the remaining contestants continue to round two in hopes of making their best dish, incorporating barbecue.
In round one, the cooks and cons must incorporate berries into their biscuit and gravy dishes; in round two, the cooks and cons try to play nice in a battle of licorice.
In round one, the cooks and cons must incorporate berries into their biscuit and gravy dishes; in round two, the cooks and cons try to play nice in a battle of licorice.
In round one, the cooks and cons create chicken fried steak dishes with peas; in round two, host Geoffrey Zakarian and judges Beau MacMillan and Daphne Oz try to grind out the pros and cons after they are challenged with using pecans in their dishes.
In round one, the cooks and cons create chicken fried steak dishes with peas; in round two, host Geoffrey Zakarian and judges Beau MacMillan and Daphne Oz try to grind out the pros and cons after they are challenged with using pecans in their dishes.
In the first round, meatball subs sound easy enough, but it takes some pro moves to make them with unusual buns; in round two, the cooks and cons incorporate pomegranates; judges Aarti Sequeira and Justin Warner decide who wins.
In the first round, meatball subs sound easy enough, but it takes some pro moves to make them with unusual buns; in round two, the cooks and cons incorporate pomegranates; judges Aarti Sequeira and Justin Warner decide who wins.
In round one, the cooks and cons must create their best enchilada dishes incorporating cereal; in the second round, the judges continue to stalk out the contestants' true identities when choosing who made the best dish using celery.
In round one, the cooks and cons must create their best enchilada dishes incorporating cereal; in the second round, the judges continue to stalk out the contestants' true identities when choosing who made the best dish using celery.
Creating spins on the American classic, meatloaf, by adding a little citrus to the mix; the heat is on in round two when the cooks and cons must infuse their dishes with jalapenos to impress judges Carla Hall and Daphne Oz and take home the win.
Creating spins on the American classic, meatloaf, by adding a little citrus to the mix; the heat is on in round two when the cooks and cons must infuse their dishes with jalapenos to impress judges Carla Hall and Daphne Oz and take home the win.
Fusing sesame into the New Orleans classic po' boy; in round two, the remaining contestants aren't too sad about cooking their best with blue cheese for a $10,000 prize.
Fusing sesame into the New Orleans classic po' boy; in round two, the remaining contestants aren't too sad about cooking their best with blue cheese for a $10,000 prize.
Iron Chefs Jose Garces and Alex Guarnaschelli judge round one as the cooks and cons make stuffed mushrooms that incorporate vanilla; in round two, the contestants make un-fig-ettable masterpieces with figs.
Iron Chefs Jose Garces and Alex Guarnaschelli judge round one as the cooks and cons make stuffed mushrooms that incorporate vanilla; in round two, the contestants make un-fig-ettable masterpieces with figs.
Empanadas with hazelnuts; in round two, host Geoffrey Zakarian and judges Josh Capon and Aarti Sequeira are in despair trying to separate the remaining contestants into cooks and cons while they prepare masterpieces with pears.
Empanadas with hazelnuts; in round two, host Geoffrey Zakarian and judges Josh Capon and Aarti Sequeira are in despair trying to separate the remaining contestants into cooks and cons while they prepare masterpieces with pears.
Incorporating flavored ice pops into curry; in round two, the remaining contestants hit the gas using beans in their dishes as host Geoffrey Zakarian and judges Amanda Freitag and Alex Guarnaschelli suss out the pros and amateurs.
Incorporating flavored ice pops into curry; in round two, the remaining contestants hit the gas using beans in their dishes as host Geoffrey Zakarian and judges Amanda Freitag and Alex Guarnaschelli suss out the pros and amateurs.
Incorporating peppermint into a breakfast hash; in round two, the remaining contestants must melt the judges' hearts with their best dish using nachos.
Incorporating peppermint into a breakfast hash; in round two, the remaining contestants must melt the judges' hearts with their best dish using nachos.
Chip-infused ravioli dishes in round one; in the second round, the contestants must make peace with the surprise ingredient and incorporate chickpeas into their dishes.
Chip-infused ravioli dishes in round one; in the second round, the contestants must make peace with the surprise ingredient and incorporate chickpeas into their dishes.
In round one, the cooks and cons incorporate ranch into their pizza dishes; in round two, host Geoffrey Zakarian has the remaining contestants cook their best avocado-infused dish.
In round one, the cooks and cons incorporate ranch into their pizza dishes; in round two, host Geoffrey Zakarian has the remaining contestants cook their best avocado-infused dish.
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