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Temporada 3
Fecha de emisión
Oct 13, 2009
The chefs must use kumquats and croissants in their appetizers; green beans and ground pork in their entrées; and grits in their desserts.
The chefs must use kumquats and croissants in their appetizers; green beans and ground pork in their entrées; and grits in their desserts.
Fecha de emisión
Oct 20, 2009
Featured ingredients include eel, umeboshi, parsnips and soda crackers.
Featured ingredients include eel, umeboshi, parsnips and soda crackers.
Fecha de emisión
Oct 27, 2009
The chefs must work with a fish that's traditionally used for sushi in the appetizer round. Then, they find an unfamiliar condiment in the entrée basket and prosecco is used to make dessert.
The chefs must work with a fish that's traditionally used for sushi in the appetizer round. Then, they find an unfamiliar condiment in the entrée basket and prosecco is used to make dessert.
Fecha de emisión
Nov 03, 2009
An unfamiliar mystery ingredient makes preparing beef a challenge in the appetizer round. Then, the chefs are forced to break a fundamental rule of cooking by combining fish and cheese
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An unfamiliar mystery ingredient makes preparing beef a challenge in the appetizer round. Then, the chefs are forced to break a fundamental rule of cooking by combining fish and cheese in their entrées. And pumpernickel and curry are used to make dessert.
Fecha de emisión
Nov 10, 2009
The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
Fecha de emisión
Dic 08, 2009
The chefs must cook with the holidays in mind when working with the mystery ingredients, which include venison and marshmallows.
The chefs must cook with the holidays in mind when working with the mystery ingredients, which include venison and marshmallows.
Fecha de emisión
Ene 05, 2010
The chefs must incorporate zucchini blossoms into their appetizers; burdock root into their entrées; and chickpeas into their desserts.
The chefs must incorporate zucchini blossoms into their appetizers; burdock root into their entrées; and chickpeas into their desserts.
Fecha de emisión
Ene 12, 2010
Four previous runners-up return and compete again in hopes of finally being named a "Chopped" champion.
Four previous runners-up return and compete again in hopes of finally being named a "Chopped" champion.
Fecha de emisión
Ene 19, 2010
The chefs must work with chicken wings in the appetizer round; catfish in the entrée round; and cherry tomatoes in the dessert round.
The chefs must work with chicken wings in the appetizer round; catfish in the entrée round; and cherry tomatoes in the dessert round.
Fecha de emisión
Ene 26, 2010
A challenging piece of meat poses problems for the chefs in the entrée round. They also must use soft-shell crabs in their appetizers and peppermint sticks in their desserts.
A challenging piece of meat poses problems for the chefs in the entrée round. They also must use soft-shell crabs in their appetizers and peppermint sticks in their desserts.
Fecha de emisión
Feb 16, 2010
The chefs must use raw oysters in their appetizers; a rare fruit in their entrées; and miso in their desserts.
The chefs must use raw oysters in their appetizers; a rare fruit in their entrées; and miso in their desserts.
Fecha de emisión
Mar 02, 2010
The chefs must combine fish with chocolate in the appetizer round. Then, a trendy root vegetable shows up in the entrée round and violet mustard is used to make desserts.
The chefs must combine fish with chocolate in the appetizer round. Then, a trendy root vegetable shows up in the entrée round and violet mustard is used to make desserts.
Fecha de emisión
Mar 09, 2010
The chefs must use liver in their appetizers; pasta sheets in their entrées; and cactus pears in their desserts.
The chefs must use liver in their appetizers; pasta sheets in their entrées; and cactus pears in their desserts.
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