SEASON THREE

CHOPPED

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WHEN CHEFS COLLIDE

EPISODE 1

STORYLINE
The chefs must use kumquats and croissants in their appetizers; green beans and ground pork in their entrées; and grits in their desserts.


OH MY GOSHY, UMEBOSHI

EPISODE 2

STORYLINE
Featured ingredients include eel, umeboshi, parsnips and soda crackers.


JUDGE KNOWS BEST

EPISODE 3

STORYLINE
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.


A NORI STORY

EPISODE 4

STORYLINE
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.


STICKING TO IT

EPISODE 5

STORYLINE
The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.


SEASON'S CHOPPINGS

EPISODE 6

STORYLINE
The chefs must cook with the holidays in mind when working with the mystery ingredients, which include venison and marshmallows.


FLOWER POWER

EPISODE 7

STORYLINE
The chefs must incorporate zucchini blossoms into their appetizers; burdock root into their entrées; and chickpeas into their desserts.


SWEET REDEMPTION

EPISODE 8

STORYLINE
Four previous runners-up return and compete again in hopes of finally being named a "Chopped" champion.


WINGING IT

EPISODE 9

STORYLINE
The chefs must work with chicken wings in the appetizer round; catfish in the entrée round; and cherry tomatoes in the dessert round.


IN A PINCH

EPISODE 10

STORYLINE
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.


RAW ENTHUSIASM

EPISODE 11

STORYLINE
The chefs must use raw oysters in their appetizers; a rare fruit in their entrées; and miso in their desserts.


AGAINST THE TIDE

EPISODE 12

STORYLINE
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.


CHOPPED LIVER

EPISODE 13

STORYLINE
The chefs must use liver in their appetizers; pasta sheets in their entrées; and cactus pears in their desserts.


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Season Three