List of Chopped episodes (season 41–present)

Ingredients:

• Appetizer: goat chops, escarole, pickled eggs, beet hummus
• Entrée: capon, pak choi, michelada mix, raisin bran
• Dessert: mega cookie sandwich, Brazil nuts, Korean milk soda, wild strawberries in syrup

Contestants:

• Seis Kamimura, Executive Chef from Seattle, WA (Chopped: Beat Bobby Flay Tournament) (eliminated after the appetizer)
• Nick Wallace, Executive Chef from Jackson, MS (Alton's Challenge Tournament) (eliminated after the entrée)
• Lynnae Oxley-Loupe, Chef and Pitmaster from Portland, OR (Gold Medal Games Tournament) (eliminated after the dessert)
• Stephen Coe, Executive Chef from Plymouth, MA (Grill Masters 2017 Tournament) (winner)

Notes: This episode featured runners-up from various multi-episode Chopped tournaments who didn't win their final rounds.

Ingredients:

• Appetizer: Wagyu beef, norwis potatoes, pickled avocados, nacho cheesecake
• Entrée: jalapeño jelly shots, red cabbage, chili dog bread, chicken drumsticks
• Dessert: soft pretzel dough, kumquats, beer sangria, reuben egg rolls

Contestants:

• Jennifer Bajsel, Owner & Executive Chef from Dallas, TX (eliminated after the appetizer)
• Aaron Morrisey, Sous Chef from Edgewater, NJ (eliminated after the entrée)
• Stephen Hayek, Owner & Executive Chef from Highlands, NJ (eliminated after the dessert)
• John Bedingfield, Executive Chef from Baltimore, MD (winner)

Notes: Each basket had typical sports/football fan food.

Ingredients:

• Appetizer: dark chocolate ketchup, lychee, corn chips, dark chocolate blackout cake
• Entrée: milk chocolate pot de crème, rainier cherries, duck livers, giant milk chocolate treat
• Dessert: white chocolate truffle tower, apricots, aleppo pepper, white hot chocolate

Contestants:

• Michelle Poteaux, Pastry Chef & Owner from Alexandria, VA (eliminated after the appetizer)
• Julian Plyter, Pastry Chef & Owner from New York, NY (eliminated after the entrée)
• Dan Huynh, Executive Pastry Chef from Cupertino, CA (eliminated after the dessert)
• Melodie Asseraf, Pastry Chef & Owner from New York, NY (winner)

Notes: This was a special all-desserts episode with all pastry chefs. There was chocolate in every basket; the first round was dark chocolate, the second round was milk chocolate, and the third round was white chocolate. The first round was extended to 30 minutes. Chef Dan forgot an ingredient in both the second and third round, leading to him getting chopped.

Ingredients:

• Appetizer: pork belly, cheese curds, purple baby Brussels sprouts, bacon roses
• Entrée: gourmet burger blend, pickled watermelon rind, iceberg lettuce, french fry coated onion rings
• Dessert: stout beer chocolate ice cream, nectarines, pub cookies, reaper chili beer

Contestants:

• Nicole Roarke, Chef Consultant from Long Island, NY (eliminated after the appetizer)
• Jonathan Shepard, Executive Chef from New York, NY (eliminated after the entrée)
• Diego Sanchez, Executive Chef from New York, NY (eliminated after the dessert)
• Brittany Rescigno, Head Chef from Sunnyvale, CA (winner)

Notes: The theme of this episode was bacon in the appetizer round, burger ingredients with a requirement to make burgers in the entree round, and beer in the dessert round. The gourmet burger blend was a blend of short rib, brisket, and flat iron.

Ingredients:

• Appetizer: Philly cheesesteak bowl, lemon soda, Italian sausage, herbed goat cheese
• Entrée: deep dish pizza, Canadian bacon, queen weaver ants, Pico Melero
• Dessert: mac & cheese grilled cheese, honeycrisp apples, salted caramel, Alpine cheese

Contestants:

• Zack Davis-Wooldridge, Executive Chef from San Francisco, CA (eliminated after the appetizer)
• Laura Meyer, Head Pizzaiolo from Sacramento, CA (eliminated after the entrée)
• Rahaf Amer, Executive Chef from Nashville, TN (eliminated after the dessert)
• Lanfranco Paliotti, Head Chef from Brooklyn, NY (winner)

Notes: This was a cheese themed episode with cheese in every basket. The lemon soda in the first round was an Italian style "limonata" (despite having the brand name obscured, it seemed to be San Pellegrino). The ants in the second round were dried and flavored with basil.

Ingredients:

• Appetizer: bologna cake, tomato soup, celtuce, Cerignola olives
• Entrée: beef kidneys, stroopwafels, ramps, snow fungus soup
• Dessert: kransekake, key limes, green almonds, rose syrup

Contestants:

• Kat Britt, Lead Line Cook from Nashville, TN (eliminated after the appetizer)
• Doug Rodrigues, Chef from Boston, MA (eliminated after the entrée)
• Roseanne "Roe" DiLeo, Chef & Food Director from Dallas, TX (eliminated after the dessert)
• Jay Rohlfing, Executive Chef from Towson, MD (winner)

Notes: Chef Roe previously competed on Seasons 13 and 18 of Gordon Ramsay's Hell's Kitchen in 2014 and 2018, first finishing 5th, then 10th.

Ingredients:

• Appetizer: kinome, raspberry wasabi mustard, buffalo potato tots, chicken hearts
• Entrée: guinea hen, mixed oca, nopales, 'O pere e 'o musso
• Dessert: micro lemongrass, strawberry cream liqueur, sour plums, Dutch baby pancakes

Contestants:

• Cara Nance, Executive Chef from Barrington, RI (eliminated after the appetizer)
• Marlee Belmonte, Sous Chef from San Francisco, CA (eliminated after the entrée)
• Sam Badolato, Estate Winery Chef from Sonoma, CA (eliminated after the dessert)
• Leo Asaro, Executive Chef from Boston, MA (winner)

Notes: In the second round, "'O pere e 'o musso" is described by the judges as a Naples street food made of boiled pig snout and pig foot.

Ingredients:

• Appetizer: watermelon tequila keg, seafood corn dogs, patriotic deviled eggs, corn on the cob
• Entrée: cowboy steaks, firecracker mizuna, antipasti kebabs, star spangled spaghetti
• Dessert: mustard & ketchup cake, raspberries, graham crackers, candy-coated chocolates

Contestants:

• Ross Scofield, Chef & Owner from Philadelphia, PA (eliminated after the appetizer)
• Kalen Jane, Restaurant Consultant & Chef from Fort Worth, TX (eliminated after the entrée)
• Ed Evans, Executive Chef from Hanover, MD (eliminated after the dessert)
• Ben Merritt, Chef & Owner from Fort Worth, TX (winner)

Notes: The baskets in this episode celebrated American summertime food. The patriotic eggs in round 1, the star spangled spaghetti in round 2, and the candy chocolates in round 3 were dyed red, white, and blue.

Ingredients:

• Appetizer: scallops, galangal, marsh snail vinegar, croissant tacos
• Entrée: soft shell crabs, culantro, turkey eggs, baby bananas
• Dessert: Swedish princess cake, green strawberries, lavender mints, Basmati rice

Contestants:

• Josh Cohen, Sous Chef from New York, NY (eliminated after the appetizer)
• Mona Michael, Chef & Owner from San Francisco, CA (eliminated after the entrée)
• Juan Rodriguez, Chef & Owner from Fort Worth, TX (eliminated after the dessert)
• Rashad Armstead, Chef & Owner from Oakland, CA (winner)

Ingredients:

• Appetizer: kibbeh nayeh, lemon meringue tart, Persian cucumbers, roti
• Entrée: monkfish tails, asparagus, sumac, umeboshi
• Dessert: dragon fruit, cured egg yolks, piloncillo, butter crackers

Contestants:

• Al McLean, Executive Chef from Natick, MA (eliminated after the appetizer)
• Yasi Sapp, Executive Chef from Philadelphia, PA (eliminated after the entrée)
• Kristina Preka, Culinary Director from New York, NY (eliminated after the dessert)
• Xavier Santiago, Executive Chef from Manchester, CT (winner)

Ingredients:

• Appetizer: beef tendon, bok choy, fried persimmon, pea milk
• Entrée: lomo Ibérico, Chinese okra, king oyster mushrooms, pinto beans & cheese
• Dessert: apple tarte Tatin, mangos, preserved yogurt, graham crackers

Contestants:

• Tony Camilleri, Executive Chef from West Hartford, CT (eliminated after the appetizer)
• Desiree Simon, Private Chef & Caterer from New York, NY (eliminated after the entrée)
• Anoosh Shariat, Executive Chef and Owner from Louisville, KY (eliminated after the dessert)
• Eliza Martin, Chef & Culinary Instructor from San Francisco, CA (winner)

Notes: This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Part 4' episode above. Chef Anoosh cut himself in round 2, then Chef Desiree cut herself and was delayed in getting treated because the medic was busy bandaging Chef Anoosh.

Ingredients:

• Appetizer: hot chicken poutine, Argentinian sausage, fava beans, sour bamboo slices
• Entrée: red grouper, spring garlic, bubble tea, broccoli & cheese calzone
• Dessert: Chinese bacon, rainbow pretzel, black mission figs, canned custard

Contestants:

• Neil Syham, Chef and Owner from Flushing, NY (eliminated after the appetizer)
• Rob Dasalla, Chef de Cuisine from San Jose, CA (eliminated after the entrée)
• Doreen DeMarco, Executive Chef from Philadelphia, PA (eliminated after the dessert)
• Aldo Alo, Private Chef from Southampton, NY (winner)

Notes: Chef Rob forgot to plate 2 ingredients in the second round, leading to him being eliminated.

Ingredients:

• Appetizer: tarragon soda, halibut fillets, zucchini, mushroom ravioli
• Entrée: lamb shoulder, mozzarella sticks, green beans, cricket flour
• Dessert: chocolate sandwich cookies, plantains, sweet pear mint, french fry sundae

Contestants:

• Fabiano Baiera, Chef from Harrison, NJ (eliminated after the appetizer)
• Hans Trabi, Sous Chef from New York, NY (eliminated after the entrée)
• Patrick Roney, Executive Chef from Louisville, KY (eliminated after the dessert)
• Sarah Nelson, Executive Chef from New York, NY (winner)

Notes: The chefs had to fry at least one item in each round. To accommodate the theme, a second fryer was put into the Chopped kitchen.

Ingredients:

• Appetizer: red malabar spinach, mashed potato & gravy ice cream, turkey giblets, apple butternut squash soup
• Entrée: whole turkey, leeks, breakfast sausage, kouign-amann
• Dessert: turkey skin, cranberries, tawny port, sweet potato spoonbread

Contestants:

• Meredith Lorencz, Sous Chef from Bethlehem, PA (eliminated after the appetizer)
• Gregg Brackman, Chef & Owner from Swampscott, MA (eliminated after the entrée)
• Lee Davidson, Caterer from Oakland, CA (eliminated after the dessert)
• David Thomas, Chef & Owner from Baltimore, MD (winner)

Notes: This a Thanksgiving themed episode (the second Thanksgiving episode that aired in 2018, following "Thankful Siblings"). The rounds were modified to fit the theme. Instead of the rounds being appetizer, entrée, and dessert, the first round was "sides," the second round was "turkey," and the third round was "pie." The first round had thirty minutes to accommodate multiple side dishes, the second round was extended to forty-five minutes to give enough time to butcher and cook the turkey, and the third round was forty-five minutes to give enough time to bake a pie. The first chef eliminated had a donation made to No Kid Hungry in their honor.

Ingredients:

• Appetizer: foot soup, buffalo milk pasta, bitter melon leaves, pork uterus
• Entrée: fuzzy squash, liquid kimchi, dried shrimp, nutria
• Dessert: banana milk, mangosteen, blood pancakes, unicorn barf

Contestants:

• CJ Barroso, Executive Chef from New York, NY (eliminated after the appetizer)
• Greg Stott, Chef de Cuisine from Ramsey, NJ (eliminated after the entrée)
• Alex Crabb, Chef and Owner from Boston, MA (eliminated after the dessert)
• Jen Biesty, Chef and Owner from Oakland, CA (winner)

Notes: The theme of this episode was weird ingredients in every basket. The "unicorn barf" in round three was a colorful marshmallow treat. Chef Jen cut herself in the third round, which slowed her down.

Ingredients:

• Appetizer: bastilla, shishito peppers, candied bacon, feta & watermelon salad
• Entrée: rabbit saddle, kettle corn, mâche, everything bagel doughnuts
• Dessert: strawberry pretzel gelatin, cape gooseberries, yogurt-covered almonds, white miso paste

Contestants:

• Nick Cassidy, Corporate Executive Chef from Philadelphia, PA (eliminated after the appetizer)
• Koji Kakimoto, Executive Chef from Huntington, NY (eliminated after the entrée)
• Robin Clark, Chef de Cuisine from Worcester, MA (eliminated after the dessert)
• Chris Kollar, Owner and Chocolatier from Yountville, CA (winner)

Notes: In this episode, the chefs had to pair together sweet and salty ingredients that were featured in each basket.

Ingredients:

• Appetizer: frozen pizza, baby kale, salsa, ground beef
• Entrée: lamb chops, baby carrots, bacon-wrapped avocado with egg, espresso drink
• Dessert: cereal-infused milk, bananas, peanut butter, edible cookie dough

Contestants:

• Rachel Prokupek (Sophomore), University of Pennsylvania in Philadelphia, PA (eliminated after the appetizer)
• Leticia de Souza (Sophomore), Stanford University in Stanford, CA (eliminated after the entrée)
• Donny Enriquez (Junior), University of Wisconsin-Madison in Madison, WI (eliminated after the dessert)
• Benjamin Dubow (Senior), Columbia University in New York, NY (winner)

Notes: College students compete in this episode.

Ingredients:

• Appetizer: sausage links, heirloom tomatoes, grape jelly, pork roll ice cream
• Entrée: salt-baked fish, Meyer lemons, sandwich bread, (canned) beef ravioli
• Dessert: rack of lamb, beet carpaccio, sea beans, frozen dinner

Contestants:

• Rory Lee, Chef de Cuisine from Cambridge, MA (eliminated after the appetizer)
• Dawn Tyson, Executive Chef from Newark, NJ (eliminated after the entrée)
• Eustace Wehner, Executive Chef from Boston, MA (eliminated after the dessert)
• Samantha Gordon, Chef and Owner from San Francisco, CA (winner)

Notes: In this special episode, the three rounds (appetizer, entrée, and dessert) were replaced by breakfast, lunch, and dinner. This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Part 2' episode above. The fish in the second round was a whole bass. The frozen dinner in the third round was chicken fried rice. Chef Gordon is the first woman to win a "breakfast, lunch, dinner" episode, as all previous winners of this type of competition have been men.

Ingredients:

• Appetizer: sablefish, Chioggia beets, smoked baba ghanoush, marshmallow bouquet
• Entrée: elk ribeye, ancho chili liqueur, marrow bones, fava beans
• Dessert: creme brûlée ice cream, pineapple, shredded coconut, smoked salmon candy

Contestants:

• Alex Garfinkel, Chef and Owner from Philadelphia, PA (eliminated after the appetizer)
• Juan Rivera, Executive Chef from Washington D.C (eliminated after the entrée)
• Lance McWhorter, Chef from Dallas, TX (eliminated after the dessert)
• Denise Shavandy, Executive Chef from Fort Worth, TX (winner)

Notes: The theme of this episode was smoke. The chefs were told to smoke something in every dish and they were provided stovetop smokers, smoking guns, and various flavored wood chips. This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Part 3' episode above.

Ingredients:

• Appetizer: blood clams, baby corn on the cob, avocado cocktail, smoked alligator sausage
• Entrée: razor clams, watermelon gazpacho, freeze-dried potatoes, lobster
• Dessert: chocolate seashells, blackberries, kelp pickles, pearl sugar

Contestants:

• Alex MacDonald, Sous Chef and Owner from Boston, MA (eliminated after the appetizer)
• Nancy Longo, Chef and Owner from Baltimore, MD (eliminated after the entrée)
• Derrick Marquiss, Chef de Cuisine from Newport, RI (eliminated after the dessert)
• Erik Kwan, Executive Chef from New York, NY (winner)

Notes: This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Grand Finale' episode above. The theme of this episode was "clambakes" with associated clambake and summery, beach ingredients in every basket.

Ingredients:

• Appetizer: poke pizza, tomatillos, cuttlefish, roasted red peppers
• Entrée: doubles, purple spinach, pork melts, sweet & sour gummies
• Dessert: black pepper syrup, strawberries, cottage cheese, honey butter potato chips

Contestants:

• Sarah Ravitz, Chef from Washington D.C (eliminated after the appetizer)
• Phil DeMaiolo, Executive Chef from New York, NY (eliminated after the entrée)
• Cristina Espinosa, Chef from Belmont, CA (eliminated after the dessert)
• Ethan Speizer, Estate Chef from Napa, CA (winner)

Notes: Chef Ethan cut himself in the first round, forcing him to restart his dish.

Ingredients:

• Appetizer: flame beets, oysters, grilled apple crisp, yak ribeye
• Entrée: country-style ribs, okra, frozen pizza, Worcestershire sauce
• Dessert: giant s'more, double-smoked bacon, grapes, BBQ cocktail

Contestants:

• Andrew Mercado, Chef & Owner from New York, NY (eliminated after the appetizer)
• Laine Myers, Executive Chef from Richmond, VA (eliminated after the entrée)
• Corey Cash, Chef & Owner from New York, NY (eliminated after the dessert)
• Ed Randolph, Owner & Pitmaster from Newburgh, NY (winner)

Notes: This was a grilling episode where the ovens and the fryer could not be used. While Chopped normally obscures brand names, the worcestershire sauce in the entrée basket was Lea & Perrins, a longtime Chopped sponsor.

Ingredients:

• Appetizer: chanterelle mushrooms, cascara soda, red pistachio nuts, beef cake
• Entrée: fluke, chicken Parmesan tacos, escarole, flying saucer candies
• Dessert: marshmallow cereal treats, dragon fruit, yucca chips, yuzu mayonnaise

Contestants:

• Maylin Chavez, Chef & Owner from Portland, OR (eliminated after the appetizer)
• Carlo Lamagna, Chef & Owner from Portland, OR (eliminated after the entrée)
• Michael Touranjoe, Sous Chef from West Hartford, CT (eliminated after the dessert)
• Claudio Cristofoli, Executive Chef from New York, NY (winner)

Notes: The beef cake in round 1 was cooked steak, skewered onto a cake prop, and covered in edible flowers.

Ingredients:

• Appetizer: cheeseburger tower, bananas, peanut butter & jelly in a jar, ground emu
• Entrée: crab legs, Brussels sprouts, chuck roast, yellow snack cakes
• Dessert: pineapple, cherry ketchup, edible brownie batter, pretzel buns

Contestants:

• Heather Fuller, Chef & Owner from Brooklyn, NY (eliminated after the appetizer)
• Nick Pasco, Executive Chef from Baltimore, MD (eliminated after the entrée)
• Colten Lemmer, Executive Chef from San Diego, CA (eliminated after the dessert)
• Kevin Templeton, Executive Chef from San Diego, CA (winner)

Notes: This episode focused on "epic burgers" with a pantry full of burger toppings and every basket containing a burger or burger ingredient.

Ingredients:

• Appetizer: cold hot dog pie, daikon radish, coriander chutney, mini bread loaves
• Entrée: Denver steaks, potato mille-feuille, kale sprouts, spray cheese
• Dessert: preserved rice juice, red Anjou pears, cookie butter, honey cake

Contestants:

• Dave Mallari, Chef and Owner from Portland, ME (eliminated after the appetizer)
• Matt Harker, Private Chef from Boston, MA (eliminated after the entrée)
• Bryce Sorem, Executive Chef from New York, NY (eliminated after the dessert)
• Kristol Bryant, Chef and Owner from Philadelphia, PA (winner)

Ingredients:

• Appetizer: pork chops, apple sauce, frozen mixed vegetables, cheese ball
• Entrée: deflated cheese soufflé, ground round, rutabaga, bacon-wrapped water chestnuts
• Dessert: burnt toast, marshmallow spread, cocktail nuts, melon salad

Contestants:

• Emily Brungo, Writer from Baltimore, MD (eliminated after the appetizer)
• Katrina Dudley, Stay-At-Home Mom from Ridgewood, NJ (eliminated after the entrée)
• Kelly Dias, Health Care Service Coordinator from Beaver Meadows, PA (eliminated after the dessert)
• Luke Marschark, Copywriter from Buffalo, NY (winner)

Notes: This is 1 of 2 special 'Brady Bunch' themed episodes with basket ingredients inspired by Brady Bunch episodes and the 1970s. Home cooks competed and were judged by 3 of the original 6 kids from 'The Brady Bunch' (the other three judged next week's episode).

Ingredients:

• Appetizer: edible tiki necklace, Hawaiian sweet crab, hearts of palm, pineapple teriyaki chicken
• Entrée: tarantula, Hawaiian bigeye ahi belly, bok choy, canned spiced ham
• Dessert: popcorn, Mai Tai, rambutan, burnt beans

Contestants:

• Emily Trotochaud, Online Marketer from Boston, MA (eliminated after the appetizer)
• Joey Camasta, Hair and Makeup Artist from New York, NY (eliminated after the entrée)
• Stephanie Clinton, Blogger and Youtuber from Norman, OK (eliminated after the dessert)
• Sang Park, Thermal Systems Engineer from Swampscott, MA (winner)

Notes: This is the 2nd special Brady Bunch episode. This time, the basket ingredients were inspired by the Brady Bunch Hawaiian episodes. Home cooks competed and were judged by 3 of the original 6 kids from 'The Brady Bunch' (the other three having already judged the previous week's episode). The edible tiki in round 1 was a sugar cookie decorated with edible ink to look like a tiki. The burnt beans in round 3 were French-style candy covered peanuts.

Ingredients:

• Appetizer: cheese fry tower, Swiss chard, sliced rib-eye steak, corn & cheese ice cream
• Entrée: lobster, fondue, roasted spaghetti squash, deep-fried grilled cheese
• Dessert: rainbow mozzarella sticks, spray cheese, honeycrisp apples, biscotti

Contestants:

• Alan J. "AJ" Cohen, Chef and Owner from New Rochelle, NY (eliminated after the appetizer)
• Althea Grey Potter, Chef from Portland, OR (eliminated after the entrée)
• Greg Smith, Executive Chef from Portland, OR (eliminated after the dessert)
• Shachi Mehra, Chef and Owner from Orange County, CA (winner)

Notes: The chefs were required to make melty, "ooey, gooey" cheese dishes, and there was cheese in every basket. Chef Cohen left corn and cheese ice cream off his plate in round one, which led to his elimination.

Ingredients:

• Appetizer: bonbon book, Japanese pink strawberries, poblano chile liqueur, stone-ground Mexican chocolate
• Entrée: giant hot chocolate, banana vinegar, sea grapes, blue cheese
• Dessert: chocolate high heel, canned ham, dulce leaves, passion fruit

Contestants:

• Sandra Hakim, Chocolatier and Owner from New York, NY (eliminated after the appetizer)
• Aurora Wold, Pastry Chef and Owner from Philadelphia, PA (eliminated after the entrée)
• Robert Gonzalez, Executive Pastry Chef from Concord, MA (eliminated after the dessert)
• Ivan Marquez, Pastry Chef from Los Angeles, CA (winner)

Notes: This is part 1 of a 5-part sweet focused tournament with a different dessert in every episode of the tournament. The winner of each preliminary round advanced to the finale, whey they competed for a grand prize of $50,000. This episode centered around chocolate and the pantry was filled with various different chocolates and sweet ingredients. They had 30 minutes for all three dessert rounds; the first round had to feature spicy chocolate desserts, the second round had salty chocolate desserts, and the third round had sweet chocolate desserts.

Ingredients:

• Appetizer: doughnut tower, cipollini onions, rhubarb, chocolate ghee
• Entrée: lobster, pink variegated lemons, glazed doughnuts, roasted marrow bones
• Dessert: doughnut cheesecake, grasshoppers, plums, toe jam jelly

Contestants:

• Jewel Johnson, Consulting Pastry Chef from New York, NY (eliminated after the appetizer)
• Stephanie Thornton, Pastry Chef from Portland, OR (eliminated after the entrée)
• Caroline Schiff, Chef and Owner from New York, NY (eliminated after the dessert)
• Tarran Hatton, Pastry Chef and Owner from New York, NY (winner)

Notes: This is part 2 of a 5-part sweet focused tournament. This episode centered around doughnuts and the pantry was filled with various decorative toppings, as well as preheated pots of oil on each stove and an extra fryer. They had 30 minutes for all three dessert rounds; the first round had to feature sweet doughnuts, the second round had to feature savory doughnuts, and the third round had to feature filled doughnuts. The toe jam jelly in round 3 was made of tangerine, orange, and elderberries.

Ingredients:

• Appetizer: naked cake, squid ink, raspberries, honeycomb tripe
• Entrée: drip cake, figs, tomato soup, Swiss chard
• Dessert: mirror glazed cake, crunchy cheese curls, blueberries, duck fat

Contestants:

• Brigitte Oger, Pastry Chef and Owner from Charlotte, NC (eliminated after the appetizer)
• Asha-Le Davis, Head Baker from Boston, MA (eliminated after the entrée)
• Ryan Butler, Pastry Chef and Co-Owner from New York, NY (eliminated after the dessert)
• Rachel Klemek, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is part 3 of a 5-part sweet focused tournament. This episode centered around cake and the pantry was filled with various edible decorations. They had 30 minutes for the first round, 45 minutes for the second round, and 1 hour for the third round. The first round had cupcakes, the second round had bundt cakes, and the third round had layer cakes.

Ingredients:

• Appetizer: oversized milkshake, salt & pepper, sea buckthorn berries, haggis
• Entrée: classic ice cream sandwiches, mayonnaise, pomegranates, Cerignola olives
• Dessert: deluxe banana split, black garlic, port wine, emu egg

Contestants:

• James DiStefano, Executive Pastry Chef from Woodside, NY (eliminated after the appetizer)
• Emma Taylor, Chef and Owner from Jersey City, NJ (eliminated after the entrée)
• Emily Drucker, Pastry Sous Chef and Co-Owner from New York, NY (eliminated after the dessert)
• Daniela Martinez, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is part 4 of a 5-part sweet focused tournament. This episode centered around ice cream and the pantry was filled with various sweet toppings as well as extra ice cream machines. For all three dessert rounds; the first round had to feature milkshakes, the second round had to feature ice cream sandwiches, and the third round had to feature ice cream sundaes. Chef Daniela forgot 2 basket ingredients in the first round but her flavors impressed enough to move on.

Ingredients:

• Appetizer: whipped cream, frozen stuffed shells, Buddha's hand, hibiscus flowers in syrup
• Entrée: giant frozen margarita, corn nuts, marshmallow snowballs, beets
• Dessert: lemon verbena, elderberries, pâte à choux dough, 'candelabra'

Contestants:

• Tarran Hatton, Pastry Chef and Owner from New York, NY (eliminated after the appetizer)
• Ivan Marquez, Pastry Chef from Los Angeles, CA (eliminated after the entrée)
• Rachel Klemek, Pastry Chef and Owner from San Diego, CA (eliminated after the dessert)
• Daniela Martinez, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is the final part of a 5-part sweet focused tournament and all three rounds were 30 minutes. The pantry had several types of baked goods and sweet toppings, as well as extra ice cream machines and a cotton candy machine. The first round had to feature a whipped element. The second round had to feature an icy element. The third round had to feature a flambé element; and the third round's final basket ingredient was a lit "candelabra" made of white chocolate candles filled with vanilla pudding.

Ingredients:

• Appetizer: venison tri-tip, lacy cauliflower, sweet potato, bird's nests
• Entrée: oyster mushrooms, blueberry vodka, bison tenderloin, stinging nettles
• Dessert: beer flour, jalapeño peppers, camel milk, crunchy fruit candy

Contestants:

• Rachael Collins, Executive Sous Chef from Boston, MA (eliminated after the appetizer)
• Glenroy Brown, Executive Chef from New York, NY (eliminated after the entrée)
• Khalil Aman, Sous Chef from Boston, MA (eliminated after the dessert)
• Marla Thurman, Chef de Cuisine from Durham, NC (winner)

Notes: The bird's nests in the first round were chocolate "nests" with candy "eggs" inside.

Ingredients:

• Appetizer: blood sausage, beets, split pea soup, 'maggot' cupcakes
• Entrée: calf liver, fava beans, Chianti, 'severed fingers'
• Dessert: witches' brew, chocolate skull, Anjou pears, 'eyeball' dip

Contestants:

• Jae Lee, Chef and Owner from New York, NY (eliminated after the appetizer)
• Luis Escorcia, Executive Chef from Portland, OR (eliminated after the entrée)
• Matt Hummel, Chef de Cuisine from Boston, MA (eliminated after the dessert)
• Cara Hermanson, Pastry Chef from New York, NY (winner)

Notes: This was a Halloween themed episode. The ingredients in every basket were inspired by horror films. The pea soup in round 1 was meant to evoke 'The Exorcist'. The "maggots" on the round 1 cupcakes were made of fondant. The liver, fava beans and the chianti in round 2 was a reference to 'The Silence of the Lambs'. The "severed fingers" in round 2 were shortbread cookies shaped and colored to look like fingers. The "eyeball dip" in round 3 was a scoop of sweetened cream cheese with a kiwi and blueberry iris and pupil in a pool of raspberry coulis.

Ingredients:

• Appetizer: buffalo cauliflower, portobello mushrooms, basil, meatless burger patties
• Entrée: spinach lasagna, eggplant, kale chips, beet liqueur
• Dessert: rhubarb, yogurt, dates, tomato macarons

Contestants:

• Joya Carlton, Private Chef and Consultant from New York, NY (eliminated after the appetizer)
• Ian Knauer, Chef and Owner from Titusville, NJ (eliminated after the entrée)
• Jonathan Dearden, Executive Chef from Washington, DC (eliminated after the dessert)
• Jeffrey Salazar, Executive Chef from Cambridge, MA (winner)

Notes: This was a vegetarian and vegan-themed episode where the chefs had to make meatless dishes. The tomato macarons in round 3 were actually strawberry flavored, made to look like tomatoes with green icing vines.

Ingredients:

• Appetizer: turkey fries, turnips, duck fat, peanut butter cookie turkeys
• Entrée: spicy cheese curl crusted turkey, kabocha squash, purple sweet potato pie, liverwurst
• Dessert: gummy turkey leg, dried persimmon, pumpkin muffin mix, cranberry chutney

Contestants:

• Melvin "Boots" Johnson, Executive Chef from New York, NY (2018 Grill Masters winner. Charity: Project EATS) (eliminated after the appetizer)
• Christian Petroni, Chef and Restaurateur from Greenwich, CT ($50,000 Tournament competitor. Charity: Romeo Milio Lynch Syndrome Foundation) (eliminated after the entrée)
• Adriana Urbina, Chef and Owner from New York, NY (Chopped Champs Throwdown winner. Charity: Cuatro Por Venezuela) (eliminated after the dessert)
• Chris Holland, Executive Chef from Sparkill, NY (Alton's Challenge winner. Charity: National Multiple Sclerosis Society) (winner)

Notes: Four chefs who won past episodes and competed in Chopped tournaments return to win money for their charity of choice in this Thanksgiving episode. Food Network made a donation to the charities of each eliminated chef.

Ingredients:

• Appetizer: spiral honey ham, buttermilk biscuit dough, mixed beets, pumpkin spice creamer
• Entrée: turkey cutlets, sweet potato leaves, candy corn mix, bluefoot mushrooms
• Dessert: caramel apples, turkey gravy mix, pomegranate seeds, pumpkin martini

Contestants:

• Reid Evans, FoodCorps Service Member from South Orange, NJ (eliminated after the appetizer)
• Sherry Hughes, Culinary Director from Boston, MA (eliminated after the entrée)
• Eileen Murphy, Second Grade Teacher from Dover, NH (eliminated after the dessert)
• Kori Heyward, Police Officer from Washington, DC (winner)

Notes: This was a Thanksgiving episode featuring amateur cooks who serve their communities. This was also the second Thanksgiving themed episode that aired in 2019, following the previous episode, "Thanksgiving Champions". Reid cut his finger in round 1 but was able to finish cooking his food. The Food Network gave a gift certificate to each eliminated contestant.

Ingredients:

• Appetizer: dino beef ribs, cherry coconut meat bars, iceberg wedge, morel mushrooms
• Entrée: porterhouse steaks, Salisbury steak frozen dinner, beefsteak tomatoes, green chickpeas
• Dessert: chocolate meat cookies, bresaola, polenta, muscat grapes

Contestants:

• Adam Schuller, Chef de Cuisine from Portland, OR (eliminated after the appetizer)
• Tomer Avital, Executive Chef from New York, NY (eliminated after the entrée)
• James "Mac" Moran, Executive Chef from New York, NY (eliminated after the dessert)
• Chris Coleman, Executive Chef from Charlotte, NC (winner)

Notes: This episode featured beef in every basket. The iceberg wedge in the first round was a fully dressed salad with bacon, tomatoes, and blue cheese dressing. Chef Chris cut himself in the final minutes of the third round, and couldn't finish plating two dishes because he was getting bandaged, so Chef Mac finished plating for his competitor.

Ingredients:

• Appetizer: Hanukkah pasta, lamb shanks, silver platter of sweets, figs
• Entrée: pork crown roast, Swiss chard, chestnuts, bûche de Noël
• Dessert: gingerbread mansion, cherries, Colombian hot chocolate, olive Christmas tree

Contestants:

• Chris Santos and Natalie McKenna (charity: Rett Syndrome Research Trust) (eliminated after the appetizer)
• Marc Murphy and Pamela Murphy (charity: Joyful Heart Foundation) (eliminated after the entrée)
• Geoffrey Zakarian and Margaret Williams (charity: City Harvest) (eliminated after the dessert)
• Maneet Chauhan and Vivek Deora (charity: March of Dimes) (winner)

Notes: This was a holiday episode where Chopped judges competed in teams with their significant others for their charities of choice. The appetizer round lasted 30 minutes instead of the usual 20 minutes. Chris Santos cut his finger in round 1.

Ingredients:

• Appetizer: gingerbread wreath, nutmeg with mace, advocaat, pomegranate
• Entrée: marshmallow treat snowman, Hanukkah gelt, red Anjou pears, cloves
• Dessert: snow globe cake, cinnamon tree leaves, blood oranges, clam-flavored candy canes

Contestants:

• Mathew Rice, Executive Pastry Chef from Nashville Tennessee (Chopped Desserts! winner. Charity: Second Harvest Food Bank) (eliminated after the appetizer)
• Ashley Holt, Pastry Chef & Owner from Brooklyn, NY (Chopped Catwalk winner. Charity: Lower Eastside Girls Club) (eliminated after the entrée)
• Thiago Silva, Executive Pastry Chef from New York, NY (Fabulous Baker Boys winner. Charity: A Place To Turn) (eliminated after the dessert)
• Melodie Asseraf, Pastry Chef & Owner from New York, NY (Three Cheers for Chocolate! winner. Charity: Save The Whales) (winner)

Notes: This was the second holiday episode of the season. Returning Chopped champions competed in an all desserts episode for their charity of choice. Every basket contained at least one sugary ingredient and a spice. All rounds were 30 minutes (the usual time limit for dessert rounds).

Ingredients:

• Appetizer: waffle caviar bites, shrimp cocktail, baby spinach, mignonette sauce
• Entrée: A5 Wagyu beef, stone crab claws, asparagus with Hollandaise sauce, truffle pasta
• Dessert: long stem strawberries, champagne jelly flutes, bundt cake, 24 karat gold candy bar

Contestants:

• Katy Smith, Executive Chef from San Diego, CA (eliminated after the appetizer)
• Gustavo Gutierrez, Executive Chef from Airmont, NY (eliminated after the entrée)
• Amanda Colello, Specialty Chef from Valley Center, CA (eliminated after the dessert)
• Chris Carriker, Executive Chef from San Diego, CA (winner)

Notes: This was a New Year's themed episode with festive basket ingredients that had a luxurious slant. The caviar waffle bites in the first round were waffle sticks topped with caviar, creme fraiche, and chives. The Wagyu beef in the second round appeared to be a thick-cut ribeye steak. Chef Amanda previously competed on Season 9 of Gordon Ramsay's Hell's Kitchen in 2011, finishing in 15th place.

Ingredients:

• Appetizer: fish sticks, barbecue sauce, (canned) mandarin oranges, edamame
• Entrée: imperfect okra, brown lentils, canned tomatoes, chicken feet
• Dessert: vanilla cake mix, black beans, plantains, $2.00 Cabernet Sauvignon

Contestants:

• Andrew De Lello, Private Chef from New York, NY (eliminated after the appetizer)
• Jeremy "Rock" Smith, Executive Chef from Stockbridge, MA (eliminated after the entrée)
• Drew Bent, Executive Chef from San Diego, CA (eliminated after the dessert)
• Fernanda Tapia, Chef and Co-Owner from Boston, MA (winner)

Notes: The basket ingredients in this episode were inexpensive and budget-friendly. In addition, Chris Santos stated that some of the more expensive ingredients normally found in the pantry were removed. This originally aired as a second new episode immediately following the 'New Year's Party' episode above. Guest judge Giorgio Rapicavoli has competed several times on Chopped before.

Ingredients:

• Appetizer: vegan pork, pecan kringle, mixed beet blush, moringa powder
• Entrée: lamb shoulder, spaghetti sushi, burrata, baby artichokes
• Dessert: frog eye salad, papaya, Negroni, dried mulberries

Contestants:

• Humberto Guallpa, Executive Chef from New York, NY (eliminated after the appetizer)
• Michael Serpa, Owner & Executive Chef from Boston, MA (eliminated after the entrée)
• Christian Speero, Executive Sous Chef from Bensalem, PA (eliminated after the dessert)
• Michele Hunter, Executive Chef from Saratoga Springs, NY (winner)

Ingredients:

• Appetizer: tuna loin, asparagus, red quinoa, pickle pizza
• Entrée: duck breast, snow peas, sweet pepper relish, egg flavored potato chips
• Dessert: rose latte, Asian pears, Uzbek naan, peanut brittle

Contestants:

• Deborah Schneider, Chef and Owner from Newport Beach, CA (eliminated after the appetizer)
• Saransh Oberoi, Chef and Owner from San Diego, CA (eliminated after the entrée)
• Xzherieh Norris, Sous Chef from Brooklyn, NY (eliminated after the dessert)
• Javier Canteras, Chef and Owner from Portland, OR (winner)

Notes: In round 2, Chef Saransh only got duck on one of his plates, and he and Chef Xzherieh forgot to plate the same ingredient (potato chips). In round 3, Chef Javier cut himself.

Ingredients:

• Appetizer: cod fillets, spinach, oyster mushroom chips, almond coconut bites
• Entrée: grass-fed beef tenderloin, parsnips, green pea guacamole, sprouted watermelon seeds
• Dessert: low-cal brownie batter, ginger, cantaloupe cake, dill pickle almonds

Contestants:

• Camillo Sabella, Research & Development Chef from New York, NY (eliminated after the appetizer)
• Melissa Parks, Private Chef from New York, NY (eliminated after the entrée)
• Frank Camey, Co-Executive Chef from Wappingers Falls, NY (eliminated after the dessert)
• Julia Chebotar, Chef & Owner from New York, NY (winner)

Notes: The theme of the episode was light, low-calorie dishes with healthy ingredients in each basket.

Ingredients:

• Appetizer: game day subs, tri-color peppers, potato tot skewers, coconut hot sauce
• Entrée: chicken wings, spinach artichoke dip, tomatillos, edible beef shooters
• Dessert: watermelon helmet, game day cookies, strawberry daiquiri, spiced cereal mix

Contestants:

• Greg Coccio, Executive Chef from Cranston, RI (eliminated after the appetizer)
• Matt Safarowic, Chef Partner from Katonah, NY (eliminated after the entrée)
• Melissa McMillan, Chef and Owner from Portland, OR (eliminated after the dessert)
• Jackie Rothong, Chef and Food Stylist from New York, NY (winner)

Notes: This episode was originally scheduled to first air on June 9, 2020, but was preempted by programming aired in response to the murder of George Floyd; the episode was rescheduled to premiere two months later. The theme of this episode was gameday, with sports themed foods in every basket. Guest judge Nick Mangold is a retired American football player. The edible beef shooters were little ground beef "cups" filled with a Bloody Mary based sauce. Melissa has won on Guy's Grocery Games before.

Ingredients:

• Appetizer: chicken-stuffed watermelon, mushroom ketchup, egg roll wrappers, bok choy
• Entrée: lamb neck, natto, white nectarines, street corn nachos
• Dessert: longan fruit, matcha cream puffs, chocolate coconut almonds, chow mein noodles

Contestants:

• Cory Oppold (winner of episode 42.01 – "Eat Your Veggies") (eliminated after the appetizer)
• Gregory Headen (winner of episode 41.13 – "Brunch Brilliance") (eliminated after the entrée)
• Brittany Rescigno (winner of episode 42.02 – "Bacon, Burgers and Beer!") (eliminated after the dessert)
• Fernanda Tapia (winner of episode 44.07 – "Dine On A Dime") (advances to final round) (winner)

Notes: Sixteen past Chopped Champions compete in this 5-part tournament where the winner gets $50,000. Guest judge Jamie Bissonnette won his season 6 episode ('Chefs on a Mission') and competed in the season 9 Champions Tournament.

Ingredients:

• Appetizer: cotenne, red frilly mustard greens, cookie butter, zito lungo
• Entrée: tilefish, pickled sausage, corn on the cob, freeze-dried ice cream
• Dessert: Caesar salad cake, strawberry gochujang, quince, instant coffee powder

Contestants:

• Megan Day (winner of "Grill Masters Tournament 2017: Battle 1") (eliminated after the appetizer)
• Nick LaRosa (winner of episode 41.10 – "Squab Goals") (eliminated after the entrée)
• Kevin Templeton (winner of episode 42.13 – "Epic Burgers!") (eliminated after the dessert)
• David Thomas (winner of episode 40.02 – "Thanksgiving Pie, Oh My!") (advances to final round) (winner)

Notes: This was part 2 of a 5-part tournament. Angie Mar has been a guest judge a few times before and has won the second Chopped: Grill Masters tournament. The salad cake in the third round was made up of green sugar wafer paper "lettuce" and shaved white chocolate "parmesan" with vanilla cake croutons.

Ingredients:

• Appetizer: chicken hearts, spaghetti ring ice pops, black summer truffles, avocado fries
• Entrée: fried chicken bao, turkey breast, horseradish leaves, instant lemon pudding mix
• Dessert: babka cheesecake, pickled cherry blossoms, canary melon, bacon brittle

Contestants:

• Rashad Armstead (winner of episode 42.11 – "Take the Cake") (eliminated after the appetizer)
• Matt Migliore (winner of episode 41.12 "Belly of the Beast") (eliminated after the entrée)
• Kristol Bryant (winner of episode 43.02 – "Hot Dog Hot Shots") (eliminated after the dessert)
• Kristina Wisneski (winner of episode 41.01 – "Wonton Wonder") (winner)

Notes: This was part 3 of a 5-part tournament. Guest judge Ayesha Nurdjaja had previously competed all the way back in season 3, episode 3 ("Judge Knows Best").

Ingredients:

• Appetizer: geoduck, cucumber kimchi, spring onion, biscuits & sausage gravy
• Entrée: squab, chocolate fish, poblano peppers, canned jackfruit
• Dessert: dessert pizza, sun-dried bell peppers, huckleberries, purple sweet potatoes

Contestants:

• Erin Smith (winner of episode 28.10 – "Deadliest Baskets") (eliminated after the appetizer)
• Joshua Moore (winner of episode 40.10 – "Deadly Catch") (eliminated after the entrée)
• Laura Gonzales (winner of episode 39.01 – "Wellington Woes") (eliminated after the dessert)
• Eli Dunn (winner of episode 40.03 "Tea Eggs and Sympathy") (winner)

Notes: This was part 4 of a 5-part tournament. Christian Petroni has been a competitor and a guest judge a few times before. The chocolate fish in the second round was all dark chocolate. The dessert pizza in the third round was a crust topped with chocolate icing and shavings, a cherry, churros, cookies, and doughnuts.

Ingredients:

• Appetizer: mixed oca, seaweed salad, paw paw brandy, cod milt
• Entrée: octopus corn dogs, pink variegated lemons, tomahawk steaks, potluck potato casserole
• Dessert: yogurt soda, carved melons, Serrano ham, ice cream tacos

Contestants:

• Eli Dunn (winner of episode 40.03 "Tea Eggs and Sympathy") (eliminated after the appetizer)
• Kristina Wisneski (winner of episode 41.01 – "Wonton Wonder") (eliminated after the entrée)
• Fernanda Tapia (winner of episode 44.07 – "Dine On A Dime") (eliminated after the dessert)
• David Thomas (winner of episode 40.02 – "Thanksgiving Pie, Oh My!") (winner)

Notes: This was the last part of a 5-part tournament. Guest judge Giorgio Rapicavoli has competed several times before including in the season 21 'Ultimate Champions' tournament. He also previously guest judged some episodes, including Chef Fernanda's debut episode.

Ingredients:

• Appetizer: milk & chocolate chip cookies, chocolate-covered shrimp chips, fermented honey, tamarillos
• Entrée: kumquats, miso, chocolate ganache tart, spicy chocolate chicken wings
• Dessert: white chocolate banana pudding, freeze dried raspberries, sweet beef jerky, ruby chocolate candy bars

Contestants:

• Sequoya Anderson, Pastry Chef and Owner from New York, NY (eliminated after the appetizer)
• Penny Stankiewicz, Pastry Chef and Owner from Brooklyn, NY (eliminated after the entrée)
• Jessica Craig, Executive Pastry Chef from New York, NY (eliminated after the dessert)
• James Foran, Pastry Chef and Instructor from San Diego, CA (winner)

Notes: Pastry chefs competed in this special all-desserts episode with chocolate in every round. In the first round they had to make "crunchy" desserts, in the second round they had to make "gooey" desserts, and in the third round they had to make "fruity" desserts. Guest judge Thiago Silva won his own special Chopped baking episode in season 22, Fabulous Baker Boys.

Ingredients:

• Appetizer: Ibérico secreto, Ibérico lagrimas, half sour pickles, pork blood ice cream
• Entrée: Berkshire pork rib chops, Berkshire pork bistro ham, green plantains, pig ear bloody Mary
• Dessert: pig snouts, boar lonza, red apricots, melon cream soda

Contestants:

• Jose Soto, Executive Chef from Brooklyn, NY (eliminated after the appetizer)
• Joey Chavez, Executive Chef from Baltimore, MD (eliminated after the entrée)
• Emily Mingrone, Chef and Owner from New Haven, CT (eliminated after the dessert)
• Arthur Dulin, Sous Chef from Portland, OR (winner)

Notes: The theme of this episode was pork in every basket. In round 1, chef Joey advanced despite omitting a basket ingredient.

Ingredients:

• Appetizer: fish heads, pea shoots, white asparagus, chicken pot pie
• Entrée: baked cacio e pepe, rock shrimp, mustard greens, butter-flavored soda
• Dessert: peaches, rosemary, pretzel shortbread, chicken & waffles taffy

Contestants:

• Jason Hanelt, Executive Chef from Boston, MA (eliminated after the appetizer)
• David Sierra, Executive Chef from Washington D.C. (eliminated after the entrée)
• Matt McPherson, Chef and Owner from Boston, MA (eliminated after the dessert)
• Maame Boakye, Private Chef from New York, NY (winner)

Notes: David Burtka was a celebrity guest judge for this episode. The fish heads in the first basket were from salmon.

Ingredients:

• Appetizer: rabbit terrine, guanciale, spring garlic, burger meal mix
• Entrée: beer ramen, sablefish, corn on the cob, lemon cake mix
• Dessert: feta ice cream, pears, blueberry ketchup, chocolate-covered espresso beans

Contestants:

• Jose Luis Chavez, Chef and Owner from New York, NY (eliminated after the appetizer)
• Matt Greiner, Executive Chef from Raleigh, NC (eliminated after the entrée)
• Mimi Weissenborn, Executive Chef from Harlem, NY (eliminated after the dessert)
• Nemo Bolin, Chef and Owner from Providence, RI (winner)

Notes: Chef Jose Luis cut himself in the first round and contaminated his dishes, leading to him being immediately eliminated (the first time an elimination was done without a break for the judges to deliberate). The burger meal mix in round 1 was Salisbury flavored. The beer ramen in round 2 was actually ramen in a glass with a "beer" broth and egg whites "foam".

Ingredients:

• Appetizer: hash brown patties, Manila clams, escarole, blooming quesadilla
• Entrée: dried cuttlefish, sweetbreads, kohlrabi, beet hummus
• Dessert: boozy cranberry gelatin, cherry scones, nectarines, seaweed coated peanuts

Contestants:

• Lindsay Smith-Rosales, Chef and Owner from Laguna Beach, CA (eliminated after the appetizer)
• Arden Lewis, Executive Chef from New York, NY (eliminated after the entrée)
• Lina Zarcaro, Private Chef from Bradley Beach, NJ (eliminated after the dessert)
• Luca Annunziata, Executive Chef from Charlotte, NC (winner)

Notes: Chef Arden forgot an ingredient in the first round.

Ingredients:

• Appetizer: sea beans, dehydrated carrot sticks, egg coffee, beef heart
• Entrée: lo mein cupcakes, monkfish tails, squash blossoms, cowboy candy
• Dessert: guava, kefir, honeycomb, pickled pig lips

Contestants:

• May Siricharoen, Executive Chef from Los Angeles, CA (eliminated after the appetizer)
• Chris Day, Executive Sous Chef from Boston, MA (eliminated after the entrée)
• Patrick McKee, Executive Chef from Portland, OR (eliminated after the dessert)
• Phillip Esteban, Research & Development Chef from San Diego, CA (winner)

Notes: The guest judge in this episode was Chef Ray Garcia. Chef May works at Beauty & Essex, which is run by Chopped judge Chris Santos. The cupcake in the second round was a vanilla cupcake with fondant on top shaped to look like lo mein noodles. At the end of round 2, Chef Chris discovered he cut himself, and potentially contaminated his dishes, which led to his elimination.

Ingredients:

• Appetizer: cauliflower avocado toast, cauliflower rice, watercress, huitlacoche
• Entrée: kung pao cauliflower, cauliflower gnocchi, blue foot mushrooms, snap peas
• Dessert: cauliflower oatmeal, halo-halo fruit mix, red dragon fruit, cauliflower frozen hot chocolate

Contestants:

• Manjit Manohar, Executive Sous Chef from New York, NY (eliminated after the appetizer)
• Edy Massih, Private Chef and Caterer from Brooklyn, NY (eliminated after the entrée)
• Megan Marlow, Executive Chef and Owner from Los Angeles, CA (eliminated after the dessert)
• Kei Ohdera, Chef and Owner from Portland, OR (winner)

Notes: In this unofficially vegetarian themed episode, cauliflower is featured in each basket. Chef Manjit cut his hand in round 1, resulting in his dishes being contaminated and him being eliminated immediately.

Ingredients:

• Appetizer: gopchang, ghost pepper aioli, nopales, hominy
• Entrée: quail, figs in a blanket, artichokes, anchovies
• Dessert: chicken salt, syrniki, passion fruit, cajeta

Contestants:

• Bryant Kryck, Executive Chef from Portland, OR (eliminated after the appetizer)
• Caroline Hough, Chef de Cuisine from Philadelphia, PA (eliminated after the entrée)
• Marco Maestoso, Chef and Owner from San Diego, CA (eliminated after the dessert)
• Calin Sauvron, Executive Chef from Bethel, CT (winner)

Ingredients:

• Appetizer: pineapple upside-down pancakes, mizuna, old fashioned, rack of wild boar
• Entrée: bison ribeye, high rye bourbon, collard greens, chitlins
• Dessert: elk jerky, wheated bourbon, plums, chunky blue cheese dressing

Contestants:

• Rob Roy, Sous Chef and Butcher from Portland, OR (eliminated after the appetizer)
• Ricky Dolinsky, Chef and Owner from New York, NY (eliminated after the entrée)
• Facundo Kairuz, Sous Chef from New York, NY (eliminated after the dessert)
• Josephine "Jo" Proul, Chef and Owner from Philmont, NY (winner)

Notes: In this themed episode, each basket contained a different type of bourbon and wild game meat.

Ingredients:

• Appetizer: sausage-stuffed pancakes on sticks, cocktail fruit slices, ramps, canned clam sauce
• Entrée: cherry moonshine, catfish fillets, roasted chickpeas, green tomatoes
• Dessert: chè ba màu, strawberry milk powder, cape gooseberries, poor man's toffee

Contestants:

• Sasha Ariel, Executive Chef from Miami, FL (eliminated after the appetizer)
• Kayzer Castro, Executive Chef from New York, NY (eliminated after the entrée)
• Dan Bagnall, Executive Chef from New York, NY (eliminated after the dessert)
• Kia Damon, Executive Chef from Manhattan, NY (winner)

Ingredients:

• Appetizer: scallops, vanilla bean, kumquats, spider crab pâté
• Entrée: pickled eggs, skilfish, petite vegetable medley, palm tree pasta noodles
• Dessert: lychee, chocolate doughnuts, candy sticks, coconut macaroon nut butter

Contestants:

• Julio Cancho, Chef and Owner from Norwich, CT (eliminated after the appetizer)
• Josh Carroll, Private Chef from New York, NY (eliminated after the entrée)
• Fernanda Peimbert, Banquet Chef from San Diego, CA (eliminated after the dessert)
• Melanie Shurka, Chef and Owner from New York, NY (winner)

Notes: Fernanda made a churro to go with her dessert, but forgot to plate it. The judges were not pleased with Fernanda's dessert. As cited by Scott, she had a leg-up on Melanie until the final round. However, her dessert got her chopped when she otherwise would have won the competition.

Ingredients:

• Appetizer: deviled ham spread, shrimp, fennel, yellow hot pepper paste
• Entrée: key lime booza ice cream, Cornish hens, fava beans, cola rice
• Dessert: pineapple cakes, strawberry cream liqueur, kiwi, sumac

Contestants:

• Iman Khondker, Sous Chef from Brooklyn, NY (eliminated after the appetizer)
• Cathy Pavlos, Chef and Owner from Newport Beach, CA (eliminated after the entrée)
• John Miller, Executive Chef from San Diego, CA (eliminated after the dessert)
• Zivko Radojcic, Executive Chef from New York, NY (winner)

Notes: Chef Iman did not cook her shrimp, rather she made it ceviche style, marinating it in citrus to "cook" it. The judges deemed it unsafe to eat as shrimp need more time to "cook" in citric acid than the time given, so they immediately eliminated her.

Ingredients:

• Appetizer: Vietnamese sour soup, pork rib chops, acorn squash, pickled ginger
• Entrée: caponata agrodolce, branzino, mangos, puntarelle
• Dessert: pineapple vinegar, crema, red currants, pralines

Contestants:

• Kyo Pang, Chef and Owner from New York, NY (eliminated after the appetizer)
• Chris Pores, Executive Chef & Caterer from Manhattan, NY (eliminated after the entrée)
• Brandon Walker, Chef and Owner from Poughkeepsie, NY (eliminated after the dessert)
• Graeme Gilchrist, Chef de Cuisine from Newburyport, MA (winner)

Notes: The theme of this episode was to make sweet and sour dishes in every round. Chef Kyo forgot an ingredient in the first round contributing to her elimination. Chef Brandon forgot to make a fourth serving of branzino in the second round and managed to cook and plate an extra serving in the final two minutes.

Ingredients:

• Appetizer: egg salad sandwiches, Denver steaks, king oyster mushrooms, puttanesca sauce
• Entrée: rabbit legs, dried cod roe, cinnamon sugar pretzels, popcorn shoots
• Dessert: bouncy ube cheesecake, chocolate-covered sunflower seeds, Granny Smith apples, lychee wine

Contestants:

• Gianluca Demontis, Chef & Owner from Philadelphia, PA (eliminated after the appetizer)
• Cornelia Suhr, Chef de Cuisine from New York, NY (eliminated after the entrée)
• Nirva Israel, Personal Chef from New York, NY (eliminated after the dessert)
• Denzell Washington, Freelance Chef from New York, NY (winner)

Notes: In round 1, Chef Denzell cut himself, contaminating a basket ingredient in his dish but the flavors of his other ingredients carried him through the round. This marks the first episode where somebody contaminated their dish had moved on and won. Egg salad sandwiches provided by local NYC Japanese Restaurant Otaku Katsu.

Ingredients:

• Appetizer: loco moco, habanero peppers, fish jerky, chocolate-covered potato chips
• Entrée: turbot, amaranth leaves, pom pom mushrooms, squeezable bacon-flavored cheese
• Dessert: matzo cake, freeze-dried cacao, grapes, broccoli latte

Contestants:

• CJ Bivona, Chef de Cuisine from New York, NY (eliminated after the appetizer)
• Holly Rogers, Sous Chef from Los Angeles, CA (eliminated after the entrée)
• Taylor Knapp, Chef & Owner from Long Island, NY (eliminated after the dessert)
• Kyo Koo, Chef & Owner from Portland, OR (winner)

Ingredients:

• Appetizer: huevos haminados, orzo, broccoli rabe, lamb bacon
• Entrée: chicken breast fillets, limoncello, duck bones, runner beans
• Dessert: mayonnaise, blueberry bagels, mangos, baby food pouches

Contestants:

• Carolina Gomez, Executive Chef from Hyattsville, MD (eliminated after the appetizer)
• Jamilah Jean-Louis, Private Chef from New York, NY (eliminated after the entrée)
• Shalom Yehudiel, Chef & Owner from Teaneck, NJ (eliminated after the dessert)
• Paul Cao, Chef & Owner from Orange County, CA (winner)

Notes: The theme of this episode was to make a version of soup and sandwiches in every round. The first round was extended to 30 minutes. Chef Carolina failed to plate a sandwich portion on one of the plates, which also had a basket ingredient (huevos haminados) in it, resulting in her elimination. Chef Jamilah forgot to plate an ingredient both in the first round (broccoli rabe) and the second round (duck bones), plus failed to plate a soup portion in round 2 on one plate with two ingredients in it (limoncello and runner beans), resulting in her elimination.

Ingredients:

• Appetizer: fish skin chips, skirt steak, dandelion greens, cream of beans with coconut
• Entrée: swordfish, long hot red peppers, graffiti eggplant, gnocchi sandwich
• Dessert: balsamic pearls, honey pudding, mangosteen, cheese pierogi

Contestants:

• Mimi Huynh, Chef & Owner from Alexandria, VA (eliminated after the appetizer)
• Kyronn Cordner, Sous Chef from Tenafly, NJ (eliminated after the entrée)
• Christina Pancheri, Executive Sous Chef from San Diego, CA (eliminated after the dessert)
• Chris Edwards, Executive Chef from Washington, D.C. (winner)

Notes: Chef Mimi cut herself in the final minute of the first round, causing her to miss plating her dishes. This is the third time in the show's history that a competitor did not plate anything, as well as happening in the appetizer round and all instances so far had the chef it happened to still being chopped, even after bringing up the components from their station to the judges. The gnocchi sandwich in round 2 consisted of a gnocchi tossed in a cheese sauce stuffed inside a mozzarella lined pizza dough. In round 3, a cheese wrapper was found in one of Chef Chris' dishes. Despite this, he still won based on the criteria of taste, creativity, and presentation with the errors his competitor had made.

Ingredients:

• Appetizer: liver and onions, chef's salad, Idaho potatoes, lemon meringue pie
• Entrée: chicken cutlets, carrots, corned beef hash, pancake bread
• Dessert: chocolate egg cream, fruit salad with cottage cheese, frosted shredded wheat, breakfast sandwich

Contestants:

• Kerri Horgan, Executive Chef from Nanuet, NY (eliminated after the appetizer)
• Elise Walker, Chef de Cuisine from Portland, OR (eliminated after the entrée)
• Brian McKnight, Executive Chef from Portland, OR (eliminated after the dessert)
• Marty Freda, Sous Chef from Brooklyn, NY (winner)

Notes: This episode featured diner food in every basket with the requirement to plate it in an upscale manner. Neil Patrick Harris was a celebrity guest judge for this episode (husband David Burtka had previously guest judged the episode, 'Soda Flop'). Chef Kerri previously worked with regular Chopped judge Alex Guarnaschelli and Chopped grand champion Chris Holland. Chef Kerri had to have an ingredient (potatoes) removed from one of the judge's plates because she plated it after time was called.

Ingredients:

• Appetizer: blowfish tails, cookie dough pancakes, key limes, squash blossoms
• Entrée: seven layer dip, tiramisu liqueur, buffalo tenderloin, ugly vegetable mix
• Dessert: white chocolate hazelnut spread, plantain chips, loquats, rainbow sherbet roll

Contestants:

• Autumn Moultrie, Private Chef from New York, NY (eliminated after the appetizer)
• Risa Lichtman, Chef & Owner from Portland, OR (eliminated after the entrée)
• Oz Blackaller, Chef & Owner from San Diego, CA (eliminated after the dessert)
• Kiel Andersen, Chef de Cuisine from Laguna Beach, CA (winner)

Notes: Chef Oz was also on Cutthroat Kitchen. The ugly veggie mix in the entree round contained: beets, kohlrabi, rhubarb, turnips, and carrots.

Ingredients:

• Appetizer: long fries, baby cauliflower, Korean taco sauce, frog legs
• Entrée: tornado fries, chicken thighs, okra, bubble tea
• Dessert: cookie fries, duck leg confit, rainier cherries, string cheese

Contestants:

• Shane Roberts, Chef & Owner from Richmond, VA (eliminated after the appetizer)
• Anthony Pino, Executive Chef from East Boston, MA (eliminated after the entrée)
• Rebecca Foxman, Chef & Owner from Philadelphia, PA (eliminated after the dessert)
• Yunha Moh, Chef & Owner from Brooklyn, NY (winner)

Notes: Every basket in this episode had a thigh meat protein and a version of french fries. The chefs had to fry something in every round. To accommodate the frying requirement, a second fryer was brought into the Chopped kitchen. The long fries in round 1 were potatoes puréed and piped into oil to look like a long french fry. The tornado fries in round 2 were spiralized potatoes fried on a skewer, resembling a continuous curly fry. The cookie fries in round 3 were actually shortbread cookies shaped like french fries.

Ingredients:

• Appetizer: canned spinach, lamb t-bone steaks, linzer cookies, dressed beer
• Entrée: yuzu kosho, veal chops, cordyceps, pizza pot pie
• Dessert: piggy custard dumplings, lemon balm, white melon, cream-filled rainbow licorice

Contestants:

• Fabian Gallardo, Chef & Owner from Larchmont, NY (eliminated after the appetizer)
• Dustin Clark, Executive Chef from Portland, OR (eliminated after the entrée)
• Penelope Grace, Private Chef from New York, NY (eliminated after the dessert)
• Yousef Ghalaini, Culinary Director from Boston, MA (winner)

Notes: The dressed beer in round 1 had a spice stuck onto the beer bottle and a candy strip wrapped on the outside. Chef Fabian forgot a basket ingredient in the first round leading to him getting eliminated.

Ingredients:

• Appetizer: rainbow soup dumplings, snow crab legs, mizuna, cheddar cheese sauce
• Entrée: avocado latte, squab, baby bananas in syrup, cured egg yolks
• Dessert: vienna sausages, rainbow carrots, pomelos, gooey butter cake

Contestants:

• Nick Testa, winner of Episode 35.14 - "Weird Twist" (eliminated after the appetizer)
• Jamaal Taherzadeh, winner of Episode 35.01 - "Better Duck Next Time" (eliminated after the entrée)
• Jen Biesty, winner of Episode 43.06 - "Weird, Wacky, and Wild!" (eliminated after the dessert)
• Alex Guarnaschelli (winner)

Notes: This is the first part of an unconnected series of special episodes where three past Chopped Champions competed over the course of two rounds for a chance to cook against a Chopped judge in the final round. This episode featured Alex Guarnaschelli as the Chopped judge to beat. In the third round, Chef Alex dropped her sorbet with a basket ingredient (pomelos) but was able to get all four ingredients on the plate.

Ingredients:

• Appetizer: canned shrimp, popcorn gelato, fennel, mortadella
• Entrée: alligator tenderloin, coquito, watermelon radish, pea greens
• Dessert: giant can of spaghetti sauce, sunchokes, beef tenderloin, ranch dressing (packets)

Contestants:

• Noam Bilitzer, winner of Episode 36.13 - "Wild Game Plan" (eliminated after the appetizer)
• Figgy DiBenedetto, winner of Episode 41.07 - "Dollar Dishes" (eliminated after the entrée)
• Michael Castellon, winner of Episode 35.13 - "Espresso Express" (eliminated after the dessert)
• Scott Conant (winner)

Notes: This is the second of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Scott Conant as the Chopped judge to beat. In the first round, Chef Figgy accidentally cut herself. In the third round, they made savory courses instead of the usual dessert. Chef Scott cut his hand but was still able to finish his dish.

Ingredients:

• Appetizer: carrot cake soda, mussels, water spinach, crispy chicken snacks
• Entrée: shakshuka doughnuts, venison tenderloin, celeriac, ginko nut vinegar
• Dessert: 10 pack of tacos, dover sole fillets, canned green beans, chocolate champagne truffles

Contestants:

• Chris Coleman, winner of Episode 44.03 - "Meat Fight" (eliminated after the appetizer)
• Kathleen O'Brien-Price, winner of Episode 36.10 - "Luck of the Irish" (eliminated after the entrée)
• Demetrio Zavala, winner of Episode 31.01 - "Smorgastarta Your Engines" (eliminated after the dessert)
• Tiffani Faison (winner)

Notes: This is the third of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Tiffani Faison as the Chopped judge to beat. In the third round, they made savory courses instead of the usual dessert.

Ingredients:

• Appetizer: chicken gizzards, mangos, zhoug sauce, fish heads
• Entrée: rueben nachos, duck breast, broccoli rabe, black truffle peelings
• Dessert: omurice, double cut pork chops, rutabaga, champurrado

Contestants:

• Justin Turner, winner of Episode 27.13 - "The Bold and the Baconful" (eliminated after the appetizer)
• Rachael Polhill, winner of Episode 38.07 - "Beach Bites" (eliminated after the entrée)
• Tristen Epps, winner of Episode 35.18 - "Amped for Ramps" (eliminated after the dessert)
• Amanda Freitag (winner)

Notes: This is the fourth of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Amanda Freitag as the Chopped judge to beat. The fish heads in round 1 were from cod. In the third round, they made savory courses instead of the usual dessert.

Ingredients:

• Appetizer: escargot, beet & cashew butter, peas, pecorino cheese
• Entrée: super spicy Mexican corn, octopus, pears, black bean garlic sauce
• Dessert: roasted lamb intestines, Denver steaks, okra, mint chocolate chip cookie dough

Contestants:

• Eric Felitto, winner of Episode 39.04 - "Breakfast Battle" (eliminated after the appetizer)
• Shacafrica Simmons, winner of Episode 34.03 - "Greater Tater" (eliminated after the entrée)
• Jillian Moskites, winner of Episode 36.09 - "Epic Eats" (eliminated after the dessert)
• Marc Murphy (winner)

Notes: This is the fifth of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Marc Murphy as the Chopped judge to beat. In the third round, they made savory courses instead of the usual dessert.

Ingredients:

• Appetizer: beef tendon balls, grapes, Italian long hots, toaster pastry cereal
• Entrée: red snapper, zucchini blossoms, antipasto tree, date syrup
• Dessert: hummus ice cream, cherries, turmeric, chocolate snack cakes

Contestants:

• Dave Martin, winner of Episode 35.17 - "Cocktail Party" (eliminated after the appetizer)
• Anna Vocaturo, winner of Episode 34.09 - "You've Got Snail" (eliminated after the entrée)
• Tara Khattar, winner of Episode 37.07 - "Rocky Mountain Masters" (eliminated after the dessert)
• Maneet Chauhan (winner)

Notes: This is the sixth and final special episode where three past Chopped Champions competed for a chance to cook against a Chopped judge. This episode featured Maneet Chauhan as the Chopped judge to beat. Chef Dave Martin and judge Tiffani Faison previously competed in season 1 of Top Chef.

Ingredients:

• Appetizer: Japanese fruit sandwich, red shrimp, black radishes, white truffle hot sauce
• Entrée: beef liver bites, cuttlefish, shiso leaves, cauliflower hummus
• Dessert: confetti cake banana pudding, smoked duck bacon, baby corn, toffee chips

Contestants:

• Joe Johnson, winner of Grill Masters 2017 (eliminated after the appetizer)
• Chris Holland, winner of Alton's Challenge and Thanksgiving Champions (eliminated after the entrée)
• Adriana Urbina, winner of Latin Cuisine Dream and Chopped Champs Throwdown, runner-up of Thanksgiving Champions (eliminated after the dessert)
• Stephen Coe, winner of Grill Masters 2017 Battle 3 and Ultimate Redemption, runner-up of Grill Masters 2017 finale (advances to final round) (winner)

Notes: Part one of a five-part tournament featuring 16 past winners. The winner of each heat advances to the finals for a chance to cook against Bobby Flay and win $50,000. This heat featured 4 repeat winners who were in the final 2 of past tournaments, with chef Stephen being the only past tournament runner-up. Chefs Joe and Stephen previously competed against one another in the Grill Masters 2017 finale, as did Chris and Adriana in Thanksgiving Champions.

Ingredients:

• Appetizer: sushi burgers, sea cress, lotus root, ras el hanout
• Entrée: frozen chili cheese dogs, antelope rib rack, oka, blackberry syrup
• Dessert: gummy bear tart, cocoa nibs, guava, popcorn shoots

Contestants:

• Yuri Szarzewski (winner of Episode 38.3 – "Bowled Over") (eliminated after the appetizer)
• Sophina Uong (winner of Grill Masters Napa) (eliminated after the entrée)
• Lee Knoeppel (winner of Episode 31.4 – "Midnight Snack Attack") (eliminated after the dessert)
• Andre Fowles (winner of Episode 27.9 – "Cooking Caribbean" and Episode 28.4 – "Chopped Champions: Battle 4, Kitchen Storm", runner-up of Episode 28.5 – "Chopped Champions: Conclusion, $50,000 Pay Day") (advances to final round) (winner)

Notes: Part two of a five-part tournament. This heat had 2 repeat winners who were in the final 2 of past tournaments, and 2 past winners who have only previously competed in their debut episodes. Chef Lee previously battled Bobby Flay on Beat Bobby Flay, but lost. In round 1, Chef Andre caused a fire in his oven by forgetting to take his lotus root chips off of the paper towels he had put them on, when removing them from the fryer and putting them in the oven after. In round 3, Chef Andre burned his caramel with a basket ingredient (guava) on the stove, but managed to redo it in the last few minutes left, as in round 1.

Ingredients:

• Appetizer: yak burgers, rainbow cookie cake, huckleberry potatoes, comté cheese
• Entrée: canned stuffed jalapeños, royale dorade, citrus coriander, lemon dessert
• Dessert: Watergate salad, coconut sugar, Asian long beans, kombucha

Contestants:

• Emily Chapman (winner of Episode 21.13 – "Money Saver", Episode 35.12 – "An Iron Chef Thanksgiving", and Chopped: Impossible) (eliminated after the appetizer)
• Tatiana Rosana (winner of Episode 37.8 - "Under the Cuban Sun" and Episode 40.6 – "Chopped Champs Throwdown: Battle 3") (eliminated after the entrée)
• Meny Vaknin (winner of Episode 22.11 - "Hot Stuff" and Episode 28.1 - "Chopped Champions: Battle 1, Best of the Best") (eliminated after the dessert)
• Evan Hennessey (winner of Episode 37.5 - "Leftover Takeover" and Episode 40.4 – "Chopped Champs Throwdown: Battle 1") (advances to final round) (winner)

Notes: Part three of a five-part tournament. The chefs in this heat previously competed in the finales of past champions tournaments, with Chef Emily being the only past grand champion. Chefs Evan and Tatiana previously competed against one another in (Episode 40.8 - "Chopped Champs Throwdown: Finale"). The rainbow cookie cake in round 1 was reminiscent of an Italian rainbow cookie with red, white, and green colors made with almond and topped with chocolate and raspberry jam in-between each layer. The ‘lemon dessert’ in round 2 consisted of an edible shell made to look like a lemon filled with lemon gelee and a mousse that contained lemongrass and green cardamom.

Ingredients:

• Appetizer: pizza bites, chicken confit, graffiti eggplant, caviar
• Entrée: dirty fries, boar tenderloin, watermelon, haricot verts
• Dessert: head cheese, sweet & sour cereal, figs, queso fresco

Contestants:

• Aarthi Sampath (winner of Episode 29.2 – "Snail Snafus") (eliminated after the appetizer)
• Seis Kamimura (winner of Episode 24.11 – "Tailgate Fate") (eliminated after the entrée)
• Bradley Stellings (winner of Episode 23.3 – "Chopped Again!") (eliminated after the dessert)
• Jay Abrams (winner of Episode 27.6 – "Bacon Boys") (advances to final round) (winner)

Notes: Part four of a five-part tournament. All four contestants in this episode previously competed in the first Chopped "Beat Bobby Flay" tournament in each part: Chefs Bradley and Jay both competed in Part 1, but both were eliminated by the end; Chef Seis competed in Part 2 and was the finalist in the finale, but he lost to Bobby Flay; Chef Aarthi competed in Part 3, but she was eliminated after the entreé round. Aarthi also previously competed against Bobby Flay in Beat Bobby Flay and won. The "dirty fries" in round 2 included tortilla chips, chili, beans, sour cream, and jalapeños. The "head cheese" in round 3 was made from the head of a pig.

Ingredients:

• Appetizer: stuffed doughnuts, pig kidneys, upland cress, dried mangosteen
• Entrée: tilefish, lacy cauliflower, potted meat, rhubarb liqueur
• Dessert: ("Beat Bobby" round) lobster, dried duck, salty fingers, deep-fried milk

Contestants:

• Jay Abrams (winner of Episode 27.6 – "Bacon Boys") (eliminated after the appetizer)
• Evan Hennessey (winner of Episode 37.5 - "Leftover Takeover" and Episode 40.4 – "Chopped Champs Throwdown: Battle 1") ("chopped 1st in entreé")* and Andre Fowles (winner of Episode 27.9 – "Cooking Caribbean" and Episode 28.4 – "Chopped Champions: Battle 4, Kitchen Storm") ("chopped 2nd in entreé")* (eliminated after the entrée)
• Bobby Flay (eliminated after the dessert)
• Stephen Coe (winner of Episode 41.1 - "Ultimate Redemption" and runner-up of Grill Masters 2017) (winner)

Notes: Part five of a five-part tournament. *Since the episode was 60 minutes like normal and had four chefs versus three as in prior tournaments with the final round as a face-off against a professional chef for a chance at the prize, two chefs were eliminated in the entreé round, and only the entreé round factored into the judges' decision. This is the second episode to have a double elimination (the first being the Alton's Challenge finale). The stuffed doughnuts in round 1 were stuffed with vanilla ice cream that was covered in rainbow sprinkles. The potted meat in round 2 was made with chicken and pork in a can. The deep-fried milk in round 3 was sweet custard thickened with corn starch, then breaded and deep-fried. Lobster ravioli was Stephen's choice in round 3, as in Beat Bobby Flay with both chefs cooking the winning chef's signature dish and was 45 minutes instead of the usual 30 to accommodate the crossover format. **At the end of round 3, the judges in rounds 1 and 2 were replaced with new judges for a blind taste test, similar to the end of round 2 in "Beat Bobby Flay" with judging who made a better version of the dish and the winner receiving $50,000. And as a result of the chefs not being able to describe their own dishes, Ted did so instead. Counting Bobby Flay, this is the first non-team episode to have more than the usual four chefs competing.

Ingredients:

• Appetizer: pickle bouquet, beer battered shrimp, broccolini, sour trahana
• Entrée: chocolate peanut butter french toast, Limburger cheese, acorn squash, culotte steaks
• Dessert: rainbow crepes, passion fruit, giant candy sticks, salted egg yolk cookies

Contestants:

• Drew Hiatt, Executive Chef from Riverhead, NY (eliminated after the appetizer)
• Nina Singto, Chef and Owner from Nashville, TN (eliminated after the entrée)
• Emily Ridgway, Research & Development Chef from San Francisco, CA (eliminated after the dessert)
• Joe Gramaglia, Chef and Owner from Warren, NJ (winner)

Notes: While Chopped normally obscures brand names, the shrimp in the first round was SeaPak brand. Chef Joe cut himself in the second round.

Ingredients:

• Appetizer: peanut butter & jelly hotdogs, peanuts, steak bites, poblano peppers
• Entrée: giant peanut butter cup, jelly packets, chicken thighs, bok choy
• Dessert: PB&J ice cream sandwiches, basil, raisins on the vine, PB&J moonshine

Contestants:

• Bo Byrne, Executive Chef from Freeport, ME (eliminated after the appetizer)
• Rama Ginde, Chef and Owner from Cresskill, NJ (eliminated after the entrée)
• Grady Kaighn, Chef and Entrepreneur from Raleigh, NC (eliminated after the dessert)
• Jesse Kuykendall, Executive Chef from San Antonio, TX (winner)

Notes: The basket ingredients were inspired by the classic American sandwich: peanut butter and jelly (PB&J).

Ingredients:

• Appetizer: pizza burger, escarole, cipollini onions, pickled beets
• Entrée: parsley cake, halibut fillets, purple cauliflower, rösti
• Dessert: gin mayonnaise, turquoise candy wafers, cara cara oranges, bitters

Contestants:

• Ralpheal Abrahante, Executive Chef from New York, NY (eliminated after the appetizer)
• Ariane Duarte, Chef and Owner from Verona, NJ (eliminated after the entrée)
• Dana Cohen-Maye, Corporate Marketing Chef from New York, NY (eliminated after the dessert)
• Thomas Youell, Executive Chef from New York, NY (winner)

Notes: Chef Dana previously competed on Seasons 10 and 17 of Gordon Ramsay's Hell's Kitchen in 2012 and 2017, first finishing 3rd, then 8th.

Ingredients:

• Appetizer: lemon meringue croissants, black garlic, scallops, grape soda
• Entrée: New York strip steaks, piccalilli, Chinese broccoli, tuna-flavored sandwich crackers
• Dessert: baked egg ring, pomegranates, shortbread cookies, chaat masala

Contestants:

• Noam Bilitzer, Executive Chef who competed in 'Beat the Judge: Scott' (eliminated after the appetizer)
• Jillian Moskites, Chef and Owner who competed in 'Beat the Judge: Marc' (eliminated after the entrée)
• Justin Turner, Director of Hospitality who competed in 'Beat the Judge: Amanda' (eliminated after the dessert)
• Tara Khattar, Private Chef and Consultant who competed in 'Beat the Judge: Maneet' (winner)

Notes: This is the first part of a 5-part champs vs. judges tournament featuring eight chefs and eight Chopped judges (all 16 of whom were past winners) who all competed in the Beat the Judge. Two chefs and two judges would compete in the finale for the largest prize offered in the show thus far: $100,000, which would be donated to "Turn Up! Fight Hunger" if a judge won. This episode had four chef competitors from "Beat The Judge", two of whom won their episodes. Chef Tara cut herself in the first round and contaminated her raw scallops which were thrown away. She managed to get extra scallops from Chefs Jillian and Noam.

Ingredients:

• Appetizer: herring under a fur coat, ham steaks, injera, cucamelons
• Entrée: rattlesnake pizza, nopales, beef shank, red curry paste
• Dessert: carrot bacon, gala apples, lo mein cake, white chocolate liqueur

Contestants:

• Amanda Freitag (eliminated after the appetizer)
• Chris Santos (eliminated after the entrée)
• Tiffani Faison (eliminated after the dessert)
• Marcus Samuelsson (winner)

Notes: This is the second part of a 5-part tournament. This episode featured four Chopped judges from past Beat the Judge episodes as contestants. Although she competed in a "Beat The Judge" episode, this is Chef Tiffani's first time competing in a regulation episode.

Ingredients:

• Appetizer: sauerkraut soup, breakfast radishes, sardines, pork rind bread crumbs
• Entrée: mustard gelatin mold, wild boar, quince, smoked soy sauce
• Dessert: unicorn milkshake, raspberries, concha, lap cheong

Contestants:

• Nick Testa, Executive Chef who competed in 'Beat the Judge: Alex' (eliminated after the appetizer)
• Jen Biesty, Chef & Owner who competed in 'Beat the Judge: Alex' (eliminated after the entrée)
• Tristan Epps, Executive Chef who competed in 'Beat the Judge: Amanda' (eliminated after the dessert)
• Demetrio Zavala, Executive Corporate Chef who competed in 'Beat the Judge: Tiffani' (winner)

Notes: This is the third part of a 5-part tournament. This episode had four 'Beat the Judge' competitors, with Chef Nick being the only past competitor who lost his episode (Chef Jen won his episode, but lost against Alex in the "Beat The Judge" bonus round). Chef Tristan had previously been mentored by Marcus Samuelsson (winner of the previous grudge match episode).

Ingredients:

• Appetizer: mock turtle soup, chicory, abalone, hootenanny
• Entrée: crab rangoon tacos, sablefish, tomato veggie juice, baby corn
• Dessert: zen garden, cranberries, confetti cheesecake, black beans

Contestants:

• Stephen Coe (eliminated after the appetizer)
• Scott Conant (eliminated after the entrée)
• Maneet Chauhan (eliminated after the dessert)
• Marc Murphy (winner)

Notes: This is the fourth part of a 5-part tournament. This episode featured three Chopped judges from past "Beat the Judge" episodes and an "outsider". Stephen Coe was the winner of the 'Beat Bobby Flay' Chopped tournament (as well as competitor in several previous Chopped episodes). The "hootenanny" dish in round 1 is a baked dessert similar to a German pancake. The "zen garden" in round 3 was edible rocks (candy) on sugar "sand". Despite previously winning his "Beat The Judge" episode, this is Chef Marc's first win in a regulation episode.

Ingredients:

• Appetizer: cod throats, galangal, crème brûlée, hot chicken (appetizer - Tara Khattar vs. Demetrio Zavala)
• Entrée: cod throats, galangal, crème brûlée, hot chicken (appetizer - Marc Murphy vs. Marcus Samuelsson)
• Dessert: loaded nachos, butternut squash, avocado milk, suckling pig (entree - Marc Murphy vs. Demetrio Zavala)

Contestants:

• Tara Khattar (eliminated after the appetizer)
• Marcus Samuelsson (eliminated after the entrée)
• Marc Murphy (eliminated after the dessert)
• Demetrio Zavala (winner)

Notes: This is the last part of the champs vs. judges tournament with 2 appetizer knockout rounds and a final entree round. The chefs competed head to head in the first round and the judges competed head to head in the second round with both rounds featuring the same ingredients; that guaranteed a judge and a chef champion in the third entree round. A coin toss decided which group chose the order for the first two rounds; the judges won the toss and chose to go second. All rounds lasted 30 minutes. Despite the judges losing, a smaller donation was made to ‘Turn Up! Fight Hunger’ in honor of Chef Marc's performance. Because he technically won his "Beat The Judge" episode, Chef Demetrio becomes Chopped's first 5-time winner by winning this episode.

Ingredients:

• Appetizer: goat forequarter, goat sausage, bolo de rolo, shishito peppers
• Entrée: leg of goat, goat milk baby formula, turnips, fiery cheese puffs
• Dessert: goat salami, goat cheese croquettes, lemon verbena, dragon fruit chips

Contestants:

• Greg Lipman, Chef and Owner from Atlanta, GA (eliminated after the appetizer)
• Alain Lemaire, Chef and Co-Owner from Miami, FL (eliminated after the entrée)
• Deepa Shridhar, Chef from Austin, TX (eliminated after the dessert)
• Ed Crochet, Chef and Owner from Philadelphia, PA (winner)

Notes: This is the first in a series of meat-themed episodes. Goat was the featured protein in every round. Chef Deepa cut herself in the first round.

Ingredients:

• Appetizer: barbecue spare ribs, pork butt, Brussels sprouts, Calvados
• Entrée: pork belly fried rice, pork tomahawk, pom pom mushrooms, pickled okra
• Dessert: guanciale, bacon & potato chip candy bars, muscadine grapes, dehydrated marshmallows

Contestants:

• Nick Leahy, Chef & Owner from Atlanta, GA (eliminated after the appetizer)
• Sarah Heard, Co-Chef & Owner from Austin, TX (eliminated after the entrée)
• Jason Zygmont, Chef & Owner from Nashville, TN (eliminated after the dessert)
• Denevin Miranda, Chef de Cuisine from New York, NY (winner)

Notes: This is the second in a series of meat-themed episodes. Pork was the featured protein in every round. Chef Sarah cut herself in the first round.

Ingredients:

• Appetizer: Wagyu tri-tip steak, steak tartare, upland cress, ube ice cream
• Entrée: rib roast, bone marrow shots, salsify, blooming onion
• Dessert: calf's foot jelly, beef fudge, cape gooseberries, labneh

Contestants:

• Scott Jones, Chef & Owner from Dallas, TX (eliminated after the appetizer)
• Billy Ngo, Chef & Owner from Sacramento, CA (eliminated after the entrée)
• Shorne Benjamin, Private Chef from New York, NY (eliminated after the dessert)
• Jordan Arcuri, Executive Chef from Nashville, TN (winner)

Notes: This is the third in a series of meat-themed episodes. Beef was the featured protein in every round. The tri-tip in the first round was given to the chefs as a whole piece. The beef fudge in the third round was chocolate fudge made with beef fat instead of butter.

Ingredients:

• Appetizer: bison short ribs, deviled eggs, fresh wasabi, beer jelly beans
• Entrée: bison strip loin, haricots verts, onigiri, cheese tea
• Dessert: bison jerky, bison tallow, mincemeat pie, blood oranges

Contestants:

• Kristine Kittrell, Sous Chef from Austin, TX (eliminated after the appetizer)
• Desmond Robinson, Chef & Owner from Memphis, TN (eliminated after the entrée)
• Chetan Shetty, Executive Chef from New York, NY (eliminated after the dessert)
• Dan Billo, Executive Chef from Boston, MA (winner)

Notes: This is the last of the meat-themed episodes. Bison was the featured protein in every round.

Ingredients:

• Appetizer: fettucine alfredo with chicken, red onions, Cabarnet, chocolate
• Entrée: vanilla ice cream, yellow snack cakes, beef heart, artichokes
• Dessert: divorce cake, cinnamon bun spread, pineapple, dates

Contestants:

• Malik Ali, Private Chef & Caterer from Philadelphia, PA (eliminated after the appetizer)
• Michael Morales, Executive Chef from Chicago, IL (eliminated after the entrée)
• Josh Sutcliff, Executive Chef from Dallas, TX (eliminated after the dessert)
• Leksi Bunnell, Sous Chef from New York, NY (winner)

Notes: This is the first of four unconnected, emotionally themed episodes (spanning seasons 48 and 49) featuring things you eat when you're "hangry" (hungry & angry). The baskets in this episode had ingredients that represented getting dumped/heartbreak.

Ingredients:

• Appetizer: big burgers, avocados, ramen noodles, mimosa
• Entrée: Philly cheesesteak, chicken tenders, pickles, Bloody Mary potato chips
• Dessert: eggs benedict, watermelon, soda crackers, coconut water

Contestants:

• Shaina Juliana, Chef and Owner from Bronx, NY (eliminated after the appetizer)
• Hux Jones, Executive Chef from Knoxville, TN (eliminated after the entrée)
• Taylor Hester, Chef de Cuisine from New York, NY (eliminated after the dessert)
• Joe Cooke, Executive Chef from Boston, MA (winner)

Notes: This is the second of four unconnected, emotionally themed episodes featuring things you eat when you're "hangry". The baskets in this episode had fast food, alcohol themed ingredients, and/or remedies for hangovers. The judges claimed they drank the night before to accurately portray being hungover for the show.

Ingredients:

• Appetizer: ghost peppers, Carolina reaper cheese, pork secreto, grits
• Entrée: phaal curry, pineapple habñero shrub, t-bone steak, rainbow chard
• Dessert: super spicy jawbreakers, hot sauce, camel milk, guava

Contestants:

• Caroline Gutierrez, Private Chef from Atlanta, GA (eliminated after the appetizer)
• Garrett Wheeler, Executive Chef from Atlanta, GA (eliminated after the entrée)
• Brandon Silva, Executive Chef from Houston, TX (eliminated after the dessert)
• Tesia Bunton, Chef Consultant from Atlanta, GA (winner)

Notes: This is the third of four unconnected, emotionally themed episodes featuring things you eat when you're "hangry". The baskets in this episode featured hot and spicy ingredients.

Ingredients:

• Appetizer: bacon beer cheese, romanesco cauliflower, uncured bacon, yuzu kosho
• Entrée: bacon & eggs gelatin shots, sweet corn on the cob, pork belly, biscuit dough
• Dessert: pig tails, bacon bananas foster, chocolate chips, avocados

Contestants:

• Ashley DeSilva, Executive Chef from Brunswick, ME (eliminated after the appetizer)
• Jessica Kotula, Chef and Charcutier from New York, NY (eliminated after the entrée)
• Nick Wilson, Chef and Owner from Pembroke, MA (eliminated after the dessert)
• Christopher Walker, Chef and Butcher from Boston, MA (winner)

Notes: This is the first part of a five-part outdoor tournament in Maine, centered around comfort foods. The winner of each episode advanced to the finale for a chance at $25,000. Each episode had a different theme; this one is bacon-focused dishes with bacon in every basket. The bacon beer cheese in the first round was beer cheese (with cheddar and swiss) in a bacon wrapped beer mug. The gelatin shots in the second round had vodka, caramel, and bacon bits inside with a gummy candy egg on top. A rainstorm interrupted the final round judging, shutting off power and limiting filming of the judge's discussion to vertical phone cameras.

Ingredients:

• Appetizer: deep fried burger, scotch bonnet peppers, peaches, sloppy Joe mix
• Entrée: burger in a can, summer squash, short ribs, glazed doughnuts
• Dessert: mustard ice cream, green apples, honeycomb, burger cupcakes

Contestants:

• Johan Jensen, Chef and Owner from Stonington, CT (eliminated after the appetizer)
• D'Andre Miller, Executive Chef from New York, NY (eliminated after the entrée)
• Mitzi Jackson-Robinson, Personal Chef from Philadelphia, PA (eliminated after the dessert)
• Danny Rassi, Chef and Owner from North Conway, NH (winner)

Notes: This is the second part of a five-part outdoor tournament. The theme of this episode is some form of burgers in every basket. The chefs didn't have to make burgers in every round but they did have to be rich, comforting, burger-inspired dishes. In round 1, Chef D'Andre cut himself. The canned burger in round 2 was a cheeseburger with ketchup, mayonnaise, and pickles.

Ingredients:

• Appetizer: mactini, turnips, mini brie bites, corndog sushi
• Entrée: mac and quiche, baby spinach, truffle pecorino, pot roast
• Dessert: mac and cheese lava cake, figs, honey goat gouda, pancake mix

Contestants:

• Melissa Chaiken, Chef & Co-Owner from Bangor, ME (eliminated after the appetizer)
• Jason Whipland, Chef & Owner from Middletown, NY (eliminated after the entrée)
• Christopher Hensel, Private Chef from New York, NY (eliminated after the dessert)
• Sarita Ekya, Chef & Owner from New York, NY (winner)

Notes: This is the third part of a five-part outdoor tournament. The theme of this episode is some form of macaroni and cheese, and a different type of cheese, in every basket. In the first round, the "mactini" was just mac and cheese inside a large martini glass. The corndog sushi was like a regular corndog, but with a sushi roll (in this case a smoked salmon roll with all the fixings) instead of a hot dog. In round 1, Chef Jason cut himself and forgot a basket ingredient from one plate, but moved on because Chef Melissa did not transform some of her basket ingredients. The lava cake in the third round was a large mac & cheese fritter with a hot cheddar cheese center.

Ingredients:

• Appetizer: chocolate fudge cake, four meat pizza, plumcots, anchovies
• Entrée: spaghetti & meatball pizza, watercress, pink pineapple, pork collar
• Dessert: cereal pizza, cherries, pepper flakes, burrata cheese

Contestants:

• Austin Baker, Head Chef from Brooklyn, NY (eliminated after the appetizer)
• Pietro Mazzella, Chef & Owner from Wayne, NJ (eliminated after the entrée)
• Steve Welch, Chef & Owner from Cambridge, MA (eliminated after the dessert)
• Stacy Mokes, Executive Sous Chef from Asbury Park, NJ (winner)

Notes: This is the fourth part of a five-part outdoor tournament. The theme of this episode is pizza in every round, both as a basket ingredient and as a dish. The four meat pizza in round one consisted of pepperoni, ham, sausage and bacon. The spaghetti pizza in round 2 was meatballs, cheese, and sauce on top of a baked spaghetti crust. The cereal pizza in round 3 was a pizza crust topped with cream cheese icing and colorful cereal.

Ingredients:

• Appetizer: pizza pot pie, red sorrel, grape jelly, hot butt cappy
• Entrée: mac & cheese stuffed turkey, collard greens, pizza cocktail, wild boar bacon
• Dessert: cinnaburger, wild blueberries, mango ketchup, mac & cheese candy canes

Contestants:

• Stacy Mokes, Executive Sous Chef from Asbury Park, NJ (eliminated after the appetizer)
• Sarita Ekya, Chef & Owner from New York, NY (eliminated after the entrée)
• Danny Rassi, Chef and Owner from North Conway, NH (eliminated after the dessert)
• Christopher Walker, Chef and Butcher from Boston, MA (winner)

Notes: This is the final part of a five-part outdoor tournament and each past themed ingredient (pizza, bacon, burger, mac & cheese) was featured in the baskets. The "hot butt cappy" in round 1 was a capicola meat presented in a long Italian-style sub sandwich. While Chopped normally obscures brand names, the grape jelly appeared to be Welch's brand. The "pizza cocktail" in round 2 was a version of a Bloody Mary with tomato and mozzarella garnish. The cinna burger in round 3 was a quadruple bacon cheeseburger with cinnamon rolls instead of burger buns.

Ingredients:

• Appetizer: canned bacon, mahi mahi fillets, kohlrabi, life preserver candies
• Entrée: shrimp chips, beef tenderloin, kale, onion juice
• Dessert: rambutan, nurse cake pops, cream cheese, strawberry gelatin cups

Contestants:

• Brandon Burr, Psychiatric Nurse Practitioner from Richmond, VA (eliminated after the appetizer)
• Rosanna Martinelli, Pediatric ICU Nurse from Brooklyn, NY (eliminated after the entrée)
• Krissie Scott, Geriatric Care Nurse from Memphis, TN (eliminated after the dessert)
• Lorraine Wheeler, ICU Nurse from New York, NY (winner)

Notes: This episode featured amateur cooks and paid tribute to nurses on the front lines during the COVID-19 pandemic. Nurse Brandon cut himself in the first round.

Ingredients:

• Appetizer: frozen pizza, french fries, maitake mushrooms, meatballs
• Entrée: bowl of cereal, mac and cheese, arugula, pork belly
• Dessert: toaster pastry sandwiches, persimmons, whipped cream, popcorn

Contestants:

• Keith Batts, Chef & Caterer from Nashville, TN (eliminated after the appetizer)
• Hilda Ysusi, Executive Chef & Owner from The Woodlands, TX (eliminated after the entrée)
• Brian Poe, Chef & Owner from Boston, MA (eliminated after the dessert)
• Jamarr Massey, Corporate Executive Chef from Miami, FL (winner)

Notes: This is the last of four unconnected, emotionally themed episodes featuring things you eat when you're "hangry". The baskets in this episode had typical late night food staples.

Ingredients:

• Appetizer: blueberry pie, tarragon, lobster mushrooms, oysters
• Entrée: clam chowder, purple ninja radishes, leg of lamb, finger limes
• Dessert: brown bread in a can, dried chamomile, plums, gorgonzola dulce

Contestants:

• Woldy Reyes, Catering Chef from Brooklyn, NY (eliminated after the appetizer)
• Brittney Williams, Private Chef from New York, NY (eliminated after the entrée)
• Kristen Harlach, Executive Chef from Boston, MA (eliminated after the dessert)
• Eric Marshall, Private Chef from New York, NY (winner)

Notes: This is the first of a special five part, outdoor tournament in Maine for $50,000. Unlike past Chopped tournaments, this tournament features various special challenges doled out by Martha Stewart. For this episode, Martha reduced the pantry to a basic 20 ingredients. She swapped out the 20 ingredients in the first two rounds for pastry-based ingredients in the third round.

Ingredients:

• Appetizer: hasty pudding, garlic chives with blossoms, mussels, whole grain mustard
• Entrée: cornish hens, kale, walnuts, lobster roe, "Martharita"
• Dessert: potato candy, white nectarines, spruce tips, whipped coffee

Contestants:

• Emshika Alberini, Chef & Owner from Littleton, NH (eliminated after the appetizer)
• Paul Garberson, Executive Chef from Philadelphia, PA (eliminated after the entrée)
• Julie Cutting, Chef & Owner from Portsmouth, NH (eliminated after the dessert)
• Vladimir Lebrun, Executive Chef from Sangus, MA (winner)

Notes: This is the second part of the Martha Rules tournament. In this episode, Martha changed the amount of cook time partway into each round. The appetizer round was reduced to 15 minutes. The entrée round had an extra 5 minutes (35 minutes total) but there was also an extra ingredient in the form of a margarita made by Martha. This marks the first non 4 ingredient basket since season 7, as well as the first 5 ingredient basket since season 1. The dessert round lasted for however long it took Martha to make a lemon meringue pie (their time ended up being a little over 25 minutes). In the first round, Chef Vladimir cut himself.

Ingredients:

• Appetizer: sea urchin, fresno peppers, peanut brittle, kombu
• Entrée: lobster rolls, romano beans, veal ribeyes, pickled watermelon rind
• Dessert: apple brandy, currants, sauerkraut, artichoke cake

Contestants:

• John DaSilva, Chef & Owner from Boston, MA (eliminated after the appetizer)
• Courtnee Futch, Private Chef from New York, NY (eliminated after the entrée)
• David Israelow, Chef & Owner from New York, NY (eliminated after the dessert)
• Jennifer Normant, Executive Chef from Newburyport, MA (winner)

Notes: This is the third part of the Martha Rules tournament. In this episode, Martha made contestants switch stations in the middle of every round. In round 1, she had David switch with Jennifer and made Courtnee switch with John. Then she made them switch back to their original stations. In round 2 she moved Jennifer to Courtnee's station, Courtnee went to David's station, and David moved to Jennifer's station. Then she made them go to a station they hadn't been to before: David on Courtnee's station, Jennifer on David's station, and Courtnee on Jennifer's station. In round 3 David and Jennifer switched three times, finishing at each others' station. Jennifer previously competed on Seasons 9 and 17 of Gordon Ramsay's Hell's Kitchen in 2011 and 2017, first finishing 5th, then 6th.

Ingredients:

• Appetizer: bittersweet soda, pea tendrils, peekytoe crabmeat, garden party orange cake
• Entrée: red snapper dogs, heirloom tomatoes, flounder, pearled black barley
• Dessert: matcha terrarium, maple syrup, carrots, salty sweet cream ice cream

Contestants:

• James Kelly, Executive Chef from Brooklyn, NY (eliminated mid-round 1) & William Lawrence, Executive Private Chef from New York, NY (eliminated after round 1) (eliminated after the appetizer)
• Anthony Caldwell, Executive Chef & Owner from Boston, MA (eliminated after the entrée)
• Julie Cutting, Chef & Owner from Portsmouth, NH (introduced in round 3) (eliminated after the dessert)
• Saba Wahid Duffy, Private Chef from Framingham, MA (winner)

Notes: This is the fourth part of the Martha Rules tournament. In this episode, the chefs were told they could be eliminated mid-round. Martha taste-tested components from everyone's stations and eliminated James Kelly in the middle of round 1. This marks the show's first mid-round elimination. A chef was also eliminated normally after the first round (counting the mid-round elimination, this is the first double elimination to occur in the first round). In the third round, Martha brought in a runner-up chef (Julie Cutting) from a previous Martha Rules round (Tick Tock!).

Ingredients:

• Appetizer: haddock fillets, pear & cornbread skillet cake, sour beer, gloves (to forage for garden ingredient of their choice)
• Entrée: lobster bake: lobster, clams, corn, potatoes, kielbasa (at least 3 must be used)
• Dessert: giant whoopie pie, divergent melon, pork & liver terrine, fresh (cow's) milk

Contestants:

• Eric Marshall, Private Chef from New York, NY (chopped 1st in entrée) (eliminated after the appetizer)
• Vladimir Lebrun, Executive Chef from Sangus, MA (chopped 2nd in entrée) (eliminated after the entrée)
• Jennifer Normant, Executive Chef from Newburyport, MA (eliminated after the dessert)
• Saba Wahid Duffy, Private Chef from Framingham, MA (winner)

Notes: This is the final part of the Martha Rules tournament where the winner receives $50,000. There was a different challenge every round. In the first round Martha let each contestant pick a fourth ingredient from Maine's Earth Farm garden (Eric got mustard greens, Vlad got celery, Saba got kale, and Jennifer got lettuce). In the second round, they were directed to a separate table where Martha and the judges presented five cooked ingredients in a lobster bake and the contestants had to use at least 3 of them in their dish. This basket is the first ever Chopped basket where the chefs only had to use at least some, instead of all, of their basket ingredients. In the third round, the finalists had to milk cows to get their fresh milk. This was the second time in Chopped history where contestants were not chopped (the first being "Alton's Challenge, Grand Finale") and the first time where the non-elimination happened in round 1 with a double elimination in round 2.

Ingredients:

• Appetizer: pepinos locos, squash blossoms, pork tenderloin, masa dough
• Entrée: taco salad, red snapper, jicama, ancho chiles
• Dessert: cheesecake chimichangas, mangos, dried hibiscus flowers, margarita

Contestants:

• Andrew Savoie, Chef and Owner from Dallas, TX (eliminated after the appetizer)
• Geronimo Lopez, Chef and Owner from San Antonio, TX (eliminated after the entrée)
• Chando Madrigal, Executive Chef and Owner from Sacramento, CA (eliminated after the dessert)
• Kiersten Gormeley, Executive Chef and Owner from New York, NY (winner)

Notes: In this episode the chefs had to make tacos in every round. Chef Andrew cut himself in round 1 and when the judges reviewed the footage, they determined the food was contaminated leading to him getting eliminated.

Ingredients:

• Appetizer: 60's themed cookies, meatballs with grape jelly, frozen peas, grapefruit soda
• Entrée: wieneroni casserole, button mushrooms, fondue, side of salmon
• Dessert: melon balls, tunnel of fudge cake, rocket lollipops, stacked chips

Contestants:

• Ara Malekian, Chef and Pitmaster from Richmond, TX (eliminated after the appetizer)
• Chris Valdez, Chef and Owner from Miami, FL (eliminated after the entrée)
• Margeaux Alcorta, Culinary Director from San Antonio, TX (eliminated after the dessert)
• Jonathan Beatty, Executive Chef from Atlanta, GA (winner)

Notes: This was part of a series of non-connected themed episodes where chefs cooked with foods popular during a certain time period. This episode highlighted foods from the 1960s.

Ingredients:

• Appetizer: lunch kit, sun-dried tomatoes, Chinese chicken salad, appletini
• Entrée: pasta in a can, strawberry fruit leather, portobello mushrooms, flank steak
• Dessert: mini cookies with frosting, chocolate-covered strawberries, drinkable cereal yogurt, corn dogs

Contestants:

• Lee Frank, Chef and Owner from Exeter, NH (eliminated after the appetizer)
• Cyndi Stanimirov, Chef and General Manager from Brooklyn, NY (eliminated after the entrée)
• Michelle Tribble, Head Chef from Dallas, TX (eliminated after the dessert)
• Kenyatta Ashford, Chef and Owner from Chattanooga, TN (winner)

Notes: This was part of a series of non-connected themed episodes where chefs cooked with foods popular during a certain time period; this episode highlighted foods from the 1990s. Chefs Cyndi and Michelle knew each other and previously competed on different seasons of Gordon Ramsay's Hell's Kitchen; Cyndi competed on Season 11 in 2013, finishing in 4th place, while Michelle competed on Season 14 in 2015 and finished 3rd; the latter returned for Season 17 in 2017 and was the winner of that season. The lunch kit in the appetizer round contained crackers, mozzarella, and pepperoni. The canned pasta in the entree round was macaroni in a tomato sauce (despite having the brand obscured, it seemed to be Chef Boyardee).

Ingredients:

• Appetizer: sustainable squash, Little Neck clams, algae oil, black ants
• Entrée: sunflowers, ostrich fillet, fonio, solar farm honey
• Dessert: meatless breakfast sausage, pea protein milk, astronaut peaches, organic cacao powder

Contestants:

• Rodrigo Ochoa, Executive Chef from Miami, FL (eliminated after the appetizer)
• Taylor Hurt, Chef from Hattiesburg, MS (eliminated after the entrée)
• Joe Schafer, Executive Chef from Kennebunkport, ME (eliminated after the dessert)
• Dan Jackson, Executive Chef from Chapel Hill, NC (winner)

Notes: This was part of a series of non-connected themed episodes where chefs cooked with foods popular during a certain time period. This episode featured food hypothesized to become popular in the year 3000. The end of this episode had a dedication to Chef Taylor Hurt who passed away in November 2020.

Ingredients:

• Appetizer: bean sprouts, pasture raised eggs, spinach lasagna, chicken in a can
• Entrée: blood soup, parsnips, venison osso buco, M.R.E
• Dessert: livermush pudding, pickled garlic, Bartlett pears, tawny port

Contestants:

• Megan Brown, Chef & Owner from Long Island, NY (eliminated after the appetizer)
• Brianna Cooper, Chef & Owner from Brooklyn, NY (eliminated after the entrée)
• Diego Fernandez, Executive Chef from Dallas, TX (eliminated after the dessert)
• Eric Spigner, Executive Chef from Dallas, TX (winner)

Notes: This is part 1 of a 5-part tournament where Alton Brown picked the baskets, aiming for one outrageous ingredient in each round suggested by viewers on social media. The winner of each heat went on to the finale where they competed for $25,000. This is the second Alton Brown masterminded tournament in the show's history. The M.R.E. in round 2 was chicken teriyaki.

Ingredients:

• Appetizer: English breakfast, chanterelle mushrooms, raspberry lambic beer, surströmming
• Entrée: ground beef apple pie, guinea hen legs, cardoons, salty licorice
• Dessert: bagel & lox cake, frozen cherries, mimolette cheese, chitterlings

Contestants:

• Henry Morgan, Sous Chef from Coral Gables, FL (eliminated after the appetizer)
• Matt Brown, Executive Chef from Sacramento, CA (eliminated after the entrée)
• Paras Shah, Executive Chef & Co-Owner from Las Vegas, NV (eliminated after the dessert)
• Christina Coupet, Corporate Executive Chef from Miami, FL (winner)

Notes: This is part 2 of a 5-part tournament where Alton Brown picked the baskets, adding outrageous ingredients suggested by fans on social media.

Ingredients:

• Appetizer: black radishes, tuna noodle casserole, pickle jelly beans, lutefisk
• Entrée: BBQ cottage cheese salad, rack of elk, cauliflower leaves, natto
• Dessert: musk stick marshmallow tart, frozen rhubarb, rock candy, black limes

Contestants:

• Sam Jones, Sous Chef from New York, NY (eliminated after the appetizer)
• Mohan Kulasinghum, Executive Chef from New York, NY (eliminated after the entrée)
• Keesha O'Galdez, Chef & Owner from New York, NY (eliminated after the dessert)
• Leia Gaccione, Executive Chef & Owner from Morristown, NJ (winner)

Notes: This is part 3 of a 5-part tournament where Alton Brown picked the baskets, aiming for one outrageous ingredient in each round. Chef Mohan forgot a basket ingredient (cauliflower leaves) in the second round. Chef Keesha cut herself twice in the third round, slowing her down.

Ingredients:

• Appetizer: blueberry waffles, head-on shrimp, asparagus, canned haggis
• Entrée: fermented banana peels, wild boar foreshanks, bitter melon, shiokara
• Dessert: pork floss, grapefruit, pizza cookie cake, wormwood liqueur

Contestants:

• Tim McDiarmid, Chef & Owner from San Antonio, TX (eliminated after the appetizer)
• Idris Muhammad, Private Chef from Atlanta, GA (eliminated after the entrée)
• Leilani Baugh, Chef & Owner from Oakland, CA (eliminated after the dessert)
• Alex Pineda, Executive Chef from Boston, MA (winner)

Notes: This is part 4 of a 5-part tournament where Alton Brown picked the baskets, aiming for one outrageous ingredient in each round.

Ingredients:

• Appetizer: pickled pig lips, rainbow carrots, gooseneck barnacles, dried yogurt
• Entrée: chocolate covered onion, capon, fava beans, roasted lamb head
• Dessert: snack cake wedding cake, durian, kale candy canes, vegan ham

Contestants:

• Alex Pineda, Executive Chef from Boston, MA (eliminated after the appetizer)
• Eric Spigner, Executive Chef from Dallas, TX (eliminated after the entrée)
• Leia Gaccione, Executive Chef & Owner from Morristown, NJ (eliminated after the dessert)
• Christina Coupet, Corporate Executive Chef from Miami, FL (winner)

Notes: This is the final part of the Alton Brown tournament. Alton surprised the contestants by doubling the prize money from $25,000 to $50,000.

Ingredients:

• Appetizer: marrow bones, haricot verts, sardines, peanut butter
• Entrée: spaghetti and meatballs, chayote squash, New York strip steaks, doggie beer
• Dessert: pig ears, bananas, quail eggs, puppy cappuccino

Contestants:

• Lisa Spychala, Freelance Chef from New York, NY (eliminated after the appetizer)
• Meaghan Gannon, Private Chef from New York, NY (eliminated after the entrée)
• Scott Rackliff, Executive Chef from New York, NY (eliminated after the dessert)
• Brandon Campney, Executive Chef from Morristown, NJ (winner)

Notes: This episode featured "man's best friend" and a different, larger set (the 'summertime' set, possibly The Art Factory in Paterson, NJ[1]). The competing chefs were all dog lovers who had to make the usual dishes along with a separate treat, using at least one basket ingredient, for a golden retriever named James. The chefs were given an extra 10 minutes in each round to account for making an extra doggie snack. To accommodate the requirement, all the baskets had ingredients that were safe for dogs to eat. The "doggie beer" in the second round was bone broth and the "cappuccino" in the third round was just whipped heavy cream.

Ingredients:

• Appetizer: foot-long hot dogs, nacho cheese sauce, soft pretzels, watermelon radishes
• Entrée: popcorn, chicken tenders, broccoli rabe, beer pickles
• Dessert: caramel apple baseballs, roasted peanuts, strawberries, cotton candy

Contestants:

• Jen Royle, Executive Chef & Owner from Boston, MA (eliminated after the appetizer)
• Aristide Williams, Private Chef from New Orleans, LA (eliminated after the entrée)
• Fanerra Dupree, Chef & Owner from Brooklyn, NY (eliminated after the dessert)
• Alix Baker, Private Chef from Brooklyn, NY (winner)

Notes: The basket ingredients in every round were inspired by baseball park food.

Ingredients:

• Appetizer: ostrich burgers, stinging nettles, oyster mushrooms, silkworm pupa
• Entrée: alligator nuggets, rack of antelope, fiddlehead ferns, blueberry pie filling
• Dessert: barbecue boar sliders, cape gooseberries, shredded coconut, goat's milk caramel

Contestants:

• Justin "JRob" Robinson, Chef & Owner from Atlanta, GA (eliminated after the appetizer)
• Joseph Quellar, Pit Master & Owner from Houston, TX (eliminated after the entrée)
• Kimberly Plafke, Production Manager & Chef from Brooklyn, NY (eliminated after the dessert)
• Larissa Da Costa, Private Chef from Los Angeles, CA (winner)

Notes: This is part 1 of a 5 part grill tournament with 16 chefs competing for a $25,000 prize. Each episode in the tournament had a theme; the baskets in this episode featured wild game. Unlike past grilling tournaments, this one was held indoors (inside the larger set they have been using in the past few episodes) and the chefs had large, open-fire grills. In the third round, Chef Kimberly forgot to plate a basket ingredient (gooseberries) on 2 of the judge's plates, leading to her being eliminated.

Ingredients:

• Appetizer: baby back ribs, daikon, honeycomb, bologna salad
• Entrée: pork butt, cabbage, gummy apple candy, pork skin
• Dessert: banana muffins, thyme, peaches, bacon beer brittle

Contestants:

• Shane Nasby (eliminated after the appetizer)
• Dominique Leach (eliminated after the entrée)
• Joe Yim (eliminated after the dessert)
• Zuri Resendiz (winner)

Notes: This is part 2 of a 5 part grill tournament. This episode's baskets featured pork. Guest judge Eric Adjepong has previously competed on seasons 16 and 17 of Top Chef and was a Chopped runner up in the episode "Chili Cook Off". Chef Zuri was a winner on Guy's Grocery Games.

Ingredients:

• Appetizer: smoked watermelon ham, ramps, New York strip steaks, butcher cut bacon
• Entrée: long bone ribeyes, summer truffles, okra, jalapeño popper grilled cheese sandwiches
• Dessert: steak sauce, kumquats, chocolate Brussels sprouts, grilled dessert pizza

Contestants:

• Franco Vlasic, Co-Owner & Pitmaster from New York, NY (eliminated after the appetizer)
• Stacy Bareng, Chef & Owner from Los Angeles, CA (eliminated after the entrée)
• Bret Lunsford, Executive Chef from New York, NY (eliminated after the dessert)
• Nicole Hicks, Chef & Owner from Atlanta, GA (winner)

Notes: This is part 3 of a 5 part grill tournament. This episode's baskets featured steaks (and steak related ingredients) in every round. Chef Stacy forgot a basket ingredient (watermelon) in round 1.

Ingredients:

• Appetizer: scallops, lamb chops, surf & turf sushi rolls, spinach
• Entrée: crawfish, bison t-bone steaks, frozen lima beans, cowboy queso
• Dessert: chocolate lobster claws, cured beef tongue, grilling butter, figs

Contestants:

• Aubrey Johansen, Private Chef from Tampa, FL (eliminated after the appetizer)
• John Hanlon, Executive Chef from Newton, MA (eliminated after the entrée)
• Samir Mogannam, Chef & Owner from San Francisco, CA (eliminated after the dessert)
• Annisha Garcia, Chef de Cuisine from New York, NY (winner)

Notes: This is part 4 of a 5 part grill tournament. This episode's baskets featured meat and seafood.

Ingredients:

• Appetizer: epic barbecue burger, camel tenderloin, fire roasted poblano peppers, kiwis
• Entrée: octopus, dragon's tongue beans, prime rib roast, frozen fruit pops
• Dessert: basque burnt cheesecake, chicken fried bacon, flame grapes, corn on the cob

Contestants:

• Nicole Hicks, Chef & Owner from Atlanta, GA (eliminated after the appetizer)
• Zuri Resendiz, Executive Sous Chef from Denver, CO (eliminated after the entrée)
• Larissa Da Costa, Private Chef from Los Angeles, CA (eliminated after the dessert)
• Annisha Garcia, Chef de Cuisine from New York, NY (winner)

Notes: This is the final part of this year's grill tournament. There was no official theme for the basket ingredients but all past tournament themes were represented in the baskets (wild game, seafood, steak, and pork).

Ingredients:

• Appetizer: strawberry cheesecake milkshake, frozen french fries, Thai basil, meatloaf mix
• Entrée: corn ice cream, russet potatoes, boneless chicken thighs, Cincinnati chili
• Dessert: milkshake flavored toaster pastries, sweet potato waffle fries, frozen cherries, cacao nibs

Contestants:

• Nico Shumpert, Private Chef from Saint Louis, MO (eliminated after the appetizer)
• Alex Williams, Chef & Owner from Los Angeles, CA (eliminated after the entrée)
• Jackie Contreras, Sous Chef from Napa, CA (eliminated after the dessert)
• Emme Collins, Private Chef from Seattle, WA (winner)

Notes: This was a themed episode where every basket had milkshake and a version of french fries.

Ingredients:

• Appetizer: oysters, artichoke hearts, sparkling rose, crème brûlée
• Entrée: sweetheart prime rib steaks, asparagus, truffle burrata, spicy gummy lips candy
• Dessert: heart piñata cake, matcha powder, passion fruit, chocolate mousse

Contestants:

• Sam Scott and Brittney Brown, Private Chefs from Atlanta, GA and Detroit, MI (eliminated after the appetizer)
• Rachel Snyder and Lee Jackson, Private Chefs from New York, NY and Charlotte, NC (eliminated after the entrée)
• Brooke Baevsky and Matthew Wasson, Private Chefs from New York, NY and New York, NY (eliminated after the dessert)
• Camerron Dangerfield and Terence Harvey, Private Chefs from Huntsville, AL and New York, NY (winner)

Notes: This was a blind date team competition where 2 private chefs were paired up based on their interests and what they were looking for in a romantic partner. They met for the first time on the show and had to work together to try and win. This was the second match-making, blind date themed episode (the first one being Hungry for Love which aired in season 28). Chef Camerron had previously won Cutthroat Kitchen

Ingredients:

• Appetizer: red hot mozzarella sticks, shrimp, Romanesco cauliflower, blue cheese flavored soda
• Entrée: deep-fried pizza, catfish, kohlrabi, grits
• Dessert: deep-fried banana split, blackberries, rainbow marshmallows, puff pastry

Contestants:

• Jimmy Warren, Chef and Owner from Brooklyn, NY (eliminated after the appetizer)
• Catore Grant, Private Chef & Caterer from Brooklyn, NY (eliminated after the entrée)
• Darian Bryan, Private Chef from Buffalo, NY (eliminated after the dessert)
• Alan Delgado, Chef and Director of R&D from Brooklyn, NY (winner)

Notes: The theme of this episode was making something fried in every round, with at one fried ingredient in each basket.

Ingredients:

• Appetizer: Sunday gravy, dried porcini mushrooms, arugula, white anchovies
• Entrée: basil flavored cotton candy, langoustines, mortadella, garlic bread
• Dessert: Italian cookie tray, strawberry liqueur, pears, espresso powder

Contestants:

• Rony Stark, Chef & Owner from New York, NY (eliminated after the appetizer)
• Jake Vorono, Chef from Seattle, WA (eliminated after the entrée)
• Merrin Mae Gray, Chef Consultant from Los Angeles, CA (eliminated after the dessert)
• Barbara Pollastrini, Executive Chef from Santa Monica, CA (winner)

Notes: This was a themed episode where the chefs had to make pasta in every round.

Ingredients:

• Appetizer: caviar parfait, purple spinach, spicy pickle potato chips, smoked rattlesnake
• Entrée: cheese ball die, jackfruit, California Cabernet, goat leg
• Dessert: cherries jubilee, passion fruit, canned butter, vegan turkey log

Contestants:

• Monique Burns, Private Chef from Phoenix, AZ (eliminated after the appetizer)
• Graham Calabria, Chef & Owner from Charleston, SC (eliminated after the entrée)
• Zane Dearien, Executive Chef from Nashville, TN (eliminated after the dessert)
• Kaleena Bliss, Executive Chef from Seattle, WA (winner)

Notes: This was part 1 of a 5 part tournament where the grand prize was a minimum of $25,000 (with a chance to win more). This casino themed tournament allowed chefs to play a game to change one of their basket ingredients for a mystery ingredient under a cloche. Odd numbers were "unlucky" (bad) ingredients and even numbers were "lucky" (good) ingredients. In round 1, Chef Zane rolled dice to swap out his rattlesnake and got duck tongues (odd number). Chef Monique rolled to replace her rattlesnake and she got Japanese eggplant (even number). In round 2, Chef Zane rolled to swap his goat leg for snow peas (even), Chef Kaleena rolled to swap her cheese for saffron (even), and Chef Graham rolled to replace his cheese with gelatin tuna salad (odd). In round 3, Chef Zane rolled to swap his vegan turkey for a century egg.

Ingredients:

• Appetizer: cookie dough doughnuts, whole coconuts, cocktail sauce, cod milt
• Entrée: cherry wax lips, Chinese okra, bologna breakfast bowl, sea cucumber
• Dessert: bottarga, finger limes, ketchup seasoning, fat rascals

Contestants:

• Jenessa Sneva, Chef & Co-Owner from Seattle, WA (eliminated after the appetizer)
• Corey Rice, Consulting Chef & Owner from Chicago, IL (eliminated after the entrée)
• Andrew Foskey, Chef de Cuisine from Ojai, CA (eliminated after the dessert)
• Grace Goudie, Executive Chef from Arlington Heights, IL (winner)

Notes: This was part two of a five-part casino-themed tournament. In round one, all the chefs opted to roll the dice to switch out an ingredient. Chef Andrew swapped out his cookie dough doughnut and got canned haggis with lamb (odd number), Chef Grace swapped out her cod milt and got wagyu ribeyes (even number), Chef Corey swapped out his cocktail sauce and got Jonah crab claws (even), and Chef Jenessa swapped out cod milt and got natto (odd). In round two, Chef Grace swapped her cherry wax lips and got fish heads (odd), Chef Andrew swapped his sea cucumber and got alligator ribs (odd), and Chef Corey swapped his breakfast bowl and got bitter melon (odd). In round three, Chef Grace swapped her bottarga and got pear brandy, and Chef Andrew swapped his ketchup seasoning and got whacky flavored jelly beans (odd).

Ingredients:

• Appetizer: champagne gummy bears, radishes, creamed sliced beef, pork bung
• Entrée: truffle honey, artichokes, monkfish, spaghetti-ring deviled eggs
• Dessert: baked Alaska, longan fruit, grenadine, sweet relish

Contestants:

• Raquel Ervin, Executive Chef from Birmingham, AL (eliminated after the appetizer)
• Nick Dugan, Executive Chef from Las Vegas, NV (eliminated after the entrée)
• Tajahi Cooke, Chef & Owner from Denver, CO (eliminated after the dessert)
• Zoe Schor, Chef & Owner from Chicago, IL (winner)

Notes: This was part three of a five-part casino-themed tournament. In round 1 all the chefs rolled dice to swap their pork bung: Chef Zoe got chili dogs (odd number). Chef Nick got kohlrabi (even number), Chef Tajahi got pork brains in gravy (odd), and Chef Raquel got black garlic (even). In round two, Chef Zoe rolled to swap her spaghetti ring eggs for broccoli rabe (even). Chef Nick cut himself in the middle of the second round. In round three, both chefs rolled to swap their relish. Chef Tajahi got tomato soup (odd), and Chef Zoe got chocolate-covered strawberries (even).

Ingredients:

• Appetizer: smoked salmon pizza, escarole, purple sweet potato noodles, dried octopus
• Entrée: slot machine candies, sea beans, ambrosia salad, beef shank
• Dessert: cotton candy burrito, red bananas, popcorn kernels, tuna jerky

Contestants:

• Ross Pineda, Sous Chef from Queens, NY (eliminated after the appetizer)
• Nicholas Ugliarolo, Executive Chef from Philadelphia, PA (eliminated after the entrée)
• Tiffani Ortiz, Chef & Owner from Los Angeles, CA (eliminated after the dessert)
• Nichole Armstead, Executive Chef from Charlotte, NC (winner)

Notes: This was part four of a five-part casino-themed tournament. In round one, Chef Tiffani rolled to swap her purple noodles and she got Iberico ham (even number). In round two, Chef Nichole and Chef Nicholas rolled to swap their ambrosia salad. Nichole got sake (even), while Nicholas got sweet breads (odd). Also, Chef Tiffani rolled to swap her slot machine candy and got colatura di alici (even). In round three, Chef Nichole rolled to swap her tuna jerky and got whiskey truffles (even), while Chef Tiffani swapped her candy burrito and got blood pancakes (odd). With Nichole's victory, this marks the first Chopped tournament to have a woman win every preliminary round, thus ensuring an all-female tournament finale.

Ingredients:

• Appetizer: freeze dried green peppers, chirashi, head cheese, peach vodka
• Entrée: vegan lobster, fuzzy squash, rack of lamb, camel milk cheese
• Dessert: chocolate casino chips, guava, pickled pork skin, habanero hot sauce

Contestants:

• Nichole Armstead, Executive Chef from Charlotte, NC (eliminated after the appetizer)
• Grace Goudie, Executive Chef from Arlington Heights, IL (eliminated after the entrée)
• Zoe Schor, Chef & Owner from Chicago, IL (eliminated after the dessert)
• Kaleena Bliss, Executive Chef from Seattle, WA (winner)

Notes: This is the final part of the casino-themed tournament. While not the first all-female episode to occur in the series, it is the first Chopped tournament finale to have only female chefs competing. In every round, the chefs rolled the dice to add to or subtract from the grand prize. The numbers rolled would be multiplied by a thousand with even numbers (between $2,000 and $12,000) adding to the jackpot and odd numbers ($3,000 to $11,000) subtracted from the pot. In round one, Chef Zoe rolled dice to swap out her chirashi and got spicy chicken spread (odd number). Chef Nichole rolled to replace her vodka and she got durian fruit (odd). In round two, Chef Zoe rolled to swap her camel cheese and got blood oranges (even number). Chef Grace rolled to swap her vegan lobster and got mushroom ravioli (even). In round three, both chefs opted to swap their pickled pork skins. Chef Zoe got yeast extract spread (odd) and Chef Kaleena got cape gooseberries (even). The final prize amount was $40,000.

Ingredients:

• Appetizer: catfish fillets, turnips, Gullah red rice, fresh fish peppers
• Entrée: potlikker soup, pork chops, okra, millet
• Dessert: smoked ham hocks, sorghum molasses, frozen peaches, canned black-eyed peas

Contestants:

• Jasmin Andrews, Executive Chef from Orlando, FL (eliminated after the appetizer)
• Michael Woods, Executive Chef & Owner from Oakland, CA (eliminated after the entrée)
• Lisa Brooks, Executive Chef from Charlotte, NC (eliminated after the dessert)
• Brian Jupiter, Executive Chef & Owner from New Orleans, LA (winner)

Notes: This was the first episode that had an all-African-American group of competitors and guest judge panel. The basket ingredients represented and celebrated black culinary staples.

Ingredients:

• Appetizer: chocolate candy bar milk, fair trade chocolate truffles, duck breasts, chayote squash
• Entrée: white chocolate deviled eggs, ruby chocolate, rump roast, rainbow carrots
• Dessert: dark chocolate body paint, double dark chocolate cookies, Greek yogurt, rhubarb

Contestants:

• Laura Gillway, Pastry Sous Chef from Nashville, TN (eliminated after the appetizer)
• Candice Custodio, Freelance Chef from Los Angeles, CA (eliminated after the entrée)
• Lawrence Smith, Co-Owner and Chef from Phoenix, AZ (eliminated after the dessert)
• Anthony Jones, Executive Sous Chef from Miami, FL (winner)

Notes: The theme of this episode was chocolate in every round. Chef Anthony works under regular Chopped judge Marcus Samuelsson.

Ingredients:

• Appetizer: alligator tenderloin, edamame, carbonated candy, chocolate bone broth
• Entrée: frog legs, Chinese broccoli, churchkhela, matcha waffles
• Dessert: fruit cereal, pine cone bud syrup, lemons, mushroom flavored candy canes

Contestants:

• Halee Raff, Chef & Owner from Chicago, IL (eliminated after the appetizer)
• Joshua Kihm, Executive Sous Chef from San Diego, CA (eliminated after the entrée)
• Sterling Buckley, Executive Chef from Las Vegas, NV (eliminated after the dessert)
• Kayla Robison, Executive Chef from Cincinnati, OH (winner)

Notes: This was the first time Antonia Lofaso was a judge on Chopped, though she had competed on the show before.

Ingredients:

• Appetizer: seafood tower, bubble blossoms, saffron water, caviar potato chips
• Entrée: gold wrapped sushi, lacy cauliflower, torta del casar, rack of Berkshire pork
• Dessert: diamond fruitcake, bayberries, ruby chocolate martini, squid ink

Contestants:

• Daniela Guerra Bowman, Sous Chef from Miami, FL (eliminated after the appetizer)
• Luke Rogers, Executive Chef from Dallas, TX (eliminated after the entrée)
• Karl Gorline, Chef de Cuisine from Jackson, MS (eliminated after the dessert)
• Chris Dodson, Sous Chef from Chicago, IL (winner)

Notes: The theme of this episode was expensive, unusual ingredients in every basket.

Ingredients:

• Appetizer: Detroit style pizza, broccoli rabe, ground turkey, roasted bone marrow & shallot jam
• Entrée: kung pao chicken, Brussels sprouts, whole branzino, negroni to-go
• Dessert: donut tower, oranges, baked apple pie, crème brûlée bubble tea

Contestants:

• Kyndra McCrary, Chef and Owner from Burbank, CA (eliminated after the appetizer)
• Dylan Temple, Executive Chef from Duluth, GA (eliminated after the entrée)
• Joseph Fontelera, Chef and Owner from Chicago, IL (eliminated after the dessert)
• Donna Lee, Chef and Owner from Chicago, IL (winner)

Notes: Every basket in this episode featured at least one restaurant takeout dish.

Ingredients:

• Appetizer: chicken alfredo in a can, rainbow chard, shredded coconut, stomach sandwich
• Entrée: bison spleen, flat cabbage, hot chicken pizza, gummy noodles
• Dessert: asparagus bundt cake, dragon fruit, dirt soda, tie-dye chocolate

Contestants:

• Salimah Abdul-Hakim, Executive Chef from Cincinnati, OH (eliminated after the appetizer)
• Jeremy Pyrzynski, Executive Chef from Berwyn, IL (eliminated after the entrée)
• Justin Groom, Private Chef from Seattle, WA (eliminated after the dessert)
• Adrianna Siller, Freelance Chef from Tampa, FL (winner)

Notes: This was a viewers' choice episode. The basket ingredients were chosen by fans across social media and there was a short video in each round from Chopped fans explaining why they chose an unusual ingredient.

Ingredients:

• Appetizer: BLT mac & cheese, colossal cut bacon, bibb lettuce, tomato jam
• Entrée: pork belly, lettuce bouquet, tomato vodka, beets
• Dessert: bacon grease, lettuce flavored ice cream, roasted tomatoes, strawberry milk powder

Contestants:

• Ben Crookston, Executive Chef from Seattle, WA (eliminated after the appetizer)
• Cole Dunlap, Chef and Owner from Chicago, IL (eliminated after the entrée)
• Lindsey Magee, Chef and Owner from Phoenix, AZ (eliminated after the dessert)
• Tam Patterson, Chef and Owner from Memphis, TN (winner)

Notes: The theme of this episode was BLT inspired dishes and every basket featuring versions of bacon, lettuce, and tomatoes. Chef Tam Patterson previously competed on and won Guy's Grocery Games.

Ingredients:

• Appetizer: blackberry pie, rotisserie chicken, caper berries, chili lime seasoning
• Entrée: bratwurst pie, thin-sliced steak, bitter melon, gazpacho
• Dessert: pie bites, rambutan, fish-shaped pretzels, mayhaw jelly

Contestants:

• Nikita "Nik" Sanches, Chef and Owner from Detroit, MI (eliminated after the appetizer)
• Carter Hach, Executive Chef from Nashville, TN (eliminated after the entrée)
• Esther Stilwell, Chef and Owner from New York, NY (eliminated after the dessert)
• Mai Giffard, Chef from Chicago, IL (winner)

Notes: The theme of this episode was making pie in every round, with some form of pie in every basket. In the first round, they had thirty minutes to make a savory hand pie. In the second round, they had to make a top crust for their pie. They got sixty minutes in the third round to make a whole, sliceable sweet pie.

Ingredients:

• Appetizer: coconut vinegar, red snapper fillets, mangos, pickle ice cream
• Entrée: pickle brine, chicken thighs, rainbow cauliflower, pickled turnips
• Dessert: pickled bologna, grapes, sugar cookie dough, pickled sakura blossoms

Contestants:

• Sebastian Vargo, Chef and Owner from Chicago, IL (eliminated after the appetizer)
• Bert Sheffield, Executive Chef from Nashville, NC (eliminated after the entrée)
• Mahogany Williams, Chef and Owner from Seattle, WA (eliminated after the dessert)
• Nicco Muratore, Executive Chef from Boston, MA (winner)

Notes: This episode required the chefs to pickle something in every round. Each basket also contained at least one pickled/brined ingredient.

Ingredients:

• Appetizer: bagel & lox platter, roast beef, avocados, honey mustard dressing
• Entrée: loaded baked potato, turkey breast, spinach, cream soda
• Dessert: special ice cream sandwich, ham, raspberries, sauerkraut

Contestants:

• Rebecca King, Chef and Owner from Los Angeles, CA (eliminated after the appetizer)
• Adrian Castro, Chef de Cuisine from Los Angeles, CA (eliminated after the entrée)
• Tyler Houston, Chef de Cuisine from Chicago, IL (eliminated after the dessert)
• Ursula Siker, Chef and Owner from Chicago, IL (winner)

Notes: This episode featured delicatessen chefs with deli-centered ingredients in every basket.

Ingredients:

• Appetizer: carne asada fries, rock shrimp, red cabbage, tepache
• Entrée: agave worms, flank steak, zucchini, baby corn elote
• Dessert: horchata ice cream sandwiches, cobanero peppers, black beans, Mexican chocolate

Contestants:

• Alex Astranti, Executive Chef from Dallas, TX (eliminated after the appetizer)
• Oscar Samayoa, Chef and Owner from Chicago, IL (eliminated after the entrée)
• Christina Currier, Executive Sous Chef from Austin, TX (eliminated after the dessert)
• Josh Kagenski, Sous Chef from Austin, TX (winner)

Notes: This was a themed episode that required chefs to make tacos in every round.

Ingredients:

• Appetizer: oysters, eggplants, gnudi, charcuterie board
• Entrée: heart-shaped pizza, figs, wild boar tenderloin, conch
• Dessert: rose petal pie, ginger, papaya, salted caramel

Contestants:

• Arturo Avallone, Private Chef from Los Angeles, CA (eliminated after the appetizer)
• Taylur Davis, Chef and Owner from Atlanta, GA (eliminated after the entrée)
• Kevin Ruiz, Executive Chef from Raleigh, NC (eliminated after the dessert)
• Simona Lauren, Private Chef from Scottsdale, AZ (winner)

Notes: The theme of this episode was "sexy dishes" made from basket ingredients touted as aphrodisiacs.

Ingredients:

• Appetizer: changua, pheasant sausage, pea tendrils, mac & cheese powder
• Entrée: smorgastarta, crispy onion chips, corn on the cob, bergamot liqueur
• Dessert: pig tails, maraschino cherries, long peppers, pistachio cream

Contestants:

• Mykie Moll, Executive Chef from Washington D.C. (eliminated after the appetizer)
• Charles Withers, Chef and Owner from Cape Cod, MA (eliminated after the entrée)
• Kaitlyn Smith, Sous Chef from Los Angeles, CA (eliminated after the dessert)
• Jhonny Reyes, Chef and Owner from Seattle, WA (winner)

Ingredients:

• Appetizer: chuck wagon chili, tri-colored bell peppers, tri-tip, Tennessee whiskey
• Entrée: canned vegetarian steak, portobello mushrooms, pork shoulder, cowboy caviar
• Dessert: cherry pudge pie, prickly pear, biscuit dough, jalapeño peanut brittle

Contestants:

• Melissa Guerra, Food Historian from Rio Grande Valley, TX (eliminated after the appetizer)
• Jack Matusek, Chef and Butcher from Yoakum, TX (eliminated after the entrée)
• Courtney Kattner, Chuck Wagon Cook from Petersburg, TX (eliminated after the dessert)
• Jason Blackwell, Private Chef from Dallas, TX (winner)

Notes: Four Texas chefs compete in this episode with cowboy inspired ingredients.

Ingredients:

• Appetizer: pink pineapple, taiyaki, habanero peppers in oil, plant-based chicken
• Entrée: chicken feet, lamb shanks, broccoli rabe, bagel bombs
• Dessert: caponata, blood oranges, artisanal goat cheese, galaxy gelatin cake

Contestants:

• Jayden Canady, Sous Chef from Orlando, FL (eliminated after the appetizer)
• Charlotte De Bleecker, Line Cook from Cupertino, CA (eliminated after the entrée)
• Cat White, Sous Chef from St. Paul, MN (eliminated after the dessert)
• Reuben Dhanawade, Sous Chef from Newark, DE (winner)

Notes: This was part one of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. Throughout the tournament, the chefs were judged on their kitchen skills and work ethics in addition to the usual criteria of presentation, taste, and creativity. Additionally, each set of ingredients in the tournament was chosen by a judge; for this part, Chris chose the appetizer basket, Maneet chose the entree basket, and Scott chose the dessert basket. In the first round, Chef Jayden cut himself.

Ingredients:

• Appetizer: chilaquiles, watercress, skirt steak, rice cereal treats
• Entrée: aloo toast sandwiches, oca, whole chickens, ground bean sauce
• Dessert: gianduja, bananas, licorice, duck prosciutto

Contestants:

• Beau LeMarbre, Sous Chef from Virginia Beach, VA (eliminated after the appetizer)
• Shine Ou Yang, Sous Chef from Taichung, Taiwan (eliminated after the entrée)
• Loic Sany, Chef de Cuisine from Washington, D.C. (eliminated after the dessert)
• Mat Espiritu, Sous Chef from Santa Monica, CA (winner)

Notes: This was part two of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Chris chose the appetizer basket, Maneet chose the entree basket, and Scott chose the dessert basket.

Ingredients:

• Appetizer: araucana eggs, green romano beans, pink snack cakes, goat brains
• Entrée: gyro poutine, velvet oyster mushrooms, deckle of beef, Calabrian chiles
• Dessert: deep-fried champagne, lychees, purple sweet potato vinegar, chickpea flour

Contestants:

• Aubrey Allen, Sous Chef from Chicago, IL (eliminated after the appetizer)
• DeAndre Smith, Private Chef from Denver, CO (eliminated after the entrée)
• Alex Herman, Sous Chef from St. Louis, MO (eliminated after the dessert)
• Francisco "Paco" Moran, Sous Chef from Los Angeles, CA (winner)

Notes: This was part three of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Maneet chose the appetizer basket, Scott chose the entree basket, and Chris chose the dessert basket.

Ingredients:

• Appetizer: octopus, Buddha's hand, frozen hash browns, duck fat caramels
• Entrée: Korean hotdogs, pears, cherry cola, tilefish
• Dessert: rosewater syrup, dragon fruit, candied fruit slices, camel jerky

Contestants:

• Michael Sabatino, Sous Chef from New York, NY (eliminated after the appetizer)
• Angel Ortega, Junior Sous Chef from San Diego, CA (eliminated after the entrée)
• Kevin Cardenas, Chef from Brooklyn, NY (eliminated after the dessert)
• Lauren Windham, Lead Line Cook from Atlanta, GA (winner)

Notes: This was part four of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Scott chose the appetizer basket, Chris chose the entree basket, and Maneet chose the dessert basket.

Ingredients:

• Appetizer: street corn ravioli, baby bok choy, monkfish liver, yuzu kosho
• Entrée: 'o pere 'o musso, green chickpeas, pork crown roast, chunky peanut butter
• Dessert: Indian burfi, jackfruit, hot chicken ice cream sandwich, feni

Contestants:

• Lauren Windham, Lead Line Cook from Atlanta, GA (eliminated after the appetizer)
• Reuben Dhanawade, Sous Chef from Newark, DE (eliminated after the entrée)
• Mat Espiritu, Sous Chef from Santa Monica, CA (eliminated after the dessert)
• Francisco "Paco" Moran, Sous Chef from Los Angeles, CA (winner)

Notes: This was part five of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For the finale, Chris chose the appetizer basket, Scott chose the entree basket, and Maneet chose the dessert basket. Chef Windham left the corn ravioli off her dish in the appetizer round, which resulted in her elimination. Upon his victory, Chef Moran opted to become the sous chef to Scott at his restaurant in Scottsdale, Arizona.

Ingredients:

• Appetizer: littleneck clams, pineapple tomatillos, cocktail franks, mini pancake stack
• Entrée: mini fried pickles, Cornish hens, baby eggplant, tiny ketchup bottles
• Dessert: burger cookies, baby zucchini, chokeberries, tiny spiked horchata

Contestants:

• Jonathan Shuler, Executive Chef (eliminated after the appetizer)
• Josue Pena, Executive Chef from Miami, FL (eliminated after the entrée)
• Alex Gregoire, Executive Chef from Brittany, France, and Las Vegas, NV (eliminated after the dessert)
• Olivia "Liv" Hurst, Executive Chef from Atlanta, GA (winner)

Notes: The theme of this episode was using tiny ingredients to create dishes that have big flavors to them. Judge Marc Murphy introduces the theme of the episode rather than Ted.

Ingredients:

• Appetizer: top sirloin cap, smoked old-fashioned, poblano peppers, grilled peach toast
• Entrée: BBQ sundae, boneless whole pork loin, broccoli steaks, honey butter corn ribs
• Dessert: gummy watermelon, star fruit, toffee chips, empanada dough

Contestants:

• Molly Behnke, Private Chef from Portland, OR (eliminated after the appetizer)
• Danny Gordon, Chef & Owner from Los Angeles, CA (eliminated after the entrée)
• Mateo Mackbee, Chef & Owner from New Orleans, LA (eliminated after the dessert)
• Roberto Centeno, Executive Chef from Phoenix, AZ (winner)

Notes: The theme of this episode was grilling every mystery basket ingredient in every round. Unlike most grilling episodes, the chefs were allowed to use the ovens. In the second round, Chef Gordon cut his hand. The BBQ sundae in the second round was layers of couscous, mashed potatoes, baked beans, coleslaw, and BBQ sauce in a mason jar made to look like an ice cream sundae. While Chopped normally obscures brand names, the pork loin in the second round was Switt brand.

Ingredients:

• Appetizer: baked feta, mussels, micro mizuna, raindrop cake
• Entrée: rainbow brownies, lamb loin, beet hummus, fifteen-hour potatoes
• Dessert: cotton candy cake, nature's cereal, bergamot, croissant doughnuts

Contestants:

• Alix Traeger (eliminated after the appetizer)
• Tway Da Bae (eliminated after the entrée)
• H. Woo Lee (eliminated after the dessert)
• Ahmad Alzahabi (winner)

Notes: Four young home cooks with high social media followings on Twitter, TikTok, and Instagram compete. They are given 30 minutes in the appetizer round instead of the usual 20.

Ingredients:

• Appetizer: cheese sushi, spinach, king crab legs, asiago cheese
• Entrée: pizza burrito, beech mushrooms, rose veal chops, Taleggio
• Dessert: cheese cracker crunch cake, grapes, sour cherry spread, honey goat Gouda

Contestants:

• Jasmine Norton, Chef and Co-Owner from Baltimore, MD (eliminated after the appetizer)
• Jessica "Jess" Ngo, Sous Chef from Los Angeles, CA (eliminated after the entrée)
• Patrick Costa, Executive Chef and Owner from Los Angeles, CA (eliminated after the dessert)
• Anthony Denning, Chef and Owner from Charlotte, NC (winner)

Notes: The theme of this episode is featuring cheese in every mystery basket. Many kinds of cheeses were also included in the pantry.

Ingredients:

• Appetizer: deep-fried turducken, purple potatoes, ground turkey, pumpkin cheese ball
• Entrée: sourdough bread turkey, turkey tenderloin, Brussels sprouts, maple pumpkin butter
• Dessert: pie cake, pomegranates, pecans, candy corn punch

Contestants:

• Joshua Martin, Math Teacher from Houston, TX (eliminated after the appetizer)
• Ryan Gholson, Music Teacher from Baltimore, MD (eliminated after the entrée)
• Jessica Snyder, Math Teacher from Brooklyn, NY (eliminated after the dessert)
• Kathleen Cluchey, History & Science Teacher from Fort Worth, TX (winner)

Notes: This episode was a Thanksgiving-themed episode featuring four home cooks who were also teachers. They are given 30 minutes in the appetizer round instead of the usual 20.

Ingredients:

• Appetizer: pork uterus, pork and seaweed doughnuts, purple yams, cumin soda
• Entrée: rooster testicle stew, beef kidney, cardoons, fried egg cake
• Dessert: cricket milkshake, horned melon, green pepper jelly, dragon beard candy

Contestants:

• Sarah Cloyd, Executive Chef (eliminated after the appetizer)
• Travis Peters, Chef & Owner from Tucson, AZ (eliminated after the entrée)
• Charleston Yang, Sous Chef (eliminated after the dessert)
• Nikko Cagalanan, Chef & Owner (winner)

Ingredients:

• Appetizer: whole oxtail, giant moscow mule, long beans, nacho tower
• Entrée: bison rib roast, dinosaur kale, giant can of potato chips, bowl of spaghetti and meatballs
• Dessert: giant gummy snake, mega chocolate cookie bar, long stem strawberries, ice cream sundae

Contestants:

• Dana McCloskey, Chef (eliminated after the appetizer)
• Chase Davis, Chef & Owner (eliminated after the entrée)
• Naya Wantee, Private Chef & Caterer (eliminated after the dessert)
• Max Robbins, Executive Chef (winner)

Ingredients:

• Appetizer: Christmas cupcake wreath, glazed ham, pomelos, potato latkes
• Entrée: fruitcake, beef tenderloin, beets, eggnog
• Dessert: marshmallows, spritz cookies, cranberries, creamed honey

Contestants:

• Hayko Pattison (eliminated after the appetizer)
• Barbara Mitchell-Peten (eliminated after the entrée)
• Lisa Thompson (eliminated after the dessert)
• Merry Graham (winner)

Notes: This episode featured four grandmothers as contestants. They are given 30 minutes in the appetizer round instead of the usual 20.

Ingredients:

• Appetizer: fried gluten with peanuts, scallops, leeks, chai tea latte
• Entrée: beef stroganoff tacos, winter truffles, Bloody Mary olives, ostrich fan fillet
• Dessert: yeast extract spread, pink variegated lemons, heavy cream, blueberry pancake pie

Contestants:

• Chantiel Melson (eliminated after the appetizer)
• Kevin Green (eliminated after the entrée)
• Dan Kardos (eliminated after the dessert)
• Mamba Hamissi (winner)

Ingredients:

• Appetizer:
• Entrée:
• Dessert:

Contestants:

• (eliminated after the appetizer)
• (eliminated after the entrée)
• (eliminated after the dessert)
• (winner)

Ingredients:

• Appetizer: bucket of meatballs, Persian cucumbers, hot chicken seasoning, peanut brittle
• Entrée: canned sardines, pea shoots, mussels, freeze-dried stuffed olives
• Dessert: pork floss, Thai basil, rock candy, Vietnamese egg coffee

Contestants:

• Evan Zagha (eliminated after the appetizer)
• Soo Ahn (eliminated after the entrée)
• A.J. Sankofa (eliminated after the dessert)
• Suchanan “Bao Bao” Aksornnan (winner)

Ingredients:

• Appetizer: beef ravioli in a can, king trumpet mushrooms, playing card cookies, caviar service
• Entrée: pork uterus, okra, hoisin sauce, truffle mac and cheese
• Dessert: wafer cigars, rotisserie chicken, cherries, espresso martini

Contestants:

• Sami Rodriguez, Chef & Owner (eliminated after the appetizer)
• Day Joseph, Chef de Cuisine (eliminated after the entrée)
• Andy Knudson, Executive Chef (eliminated after the dessert)
• Katherine "Kat" Turner, Chef & Partner (winner)

Notes: This was part one of a five-part tournament in which the grand prize was a minimum of $25,000 (with a chance to win more). This casino-themed tournament allowed chefs to bet on and play a game of roulette to exchange one of their basket ingredients for new ingredients hidden under golden (lucky) or black (unlucky) cloches. Unsuccessful bets on red or black resulted in choosing from "unlucky" (bad) ingredients, while successful bets resulted in choosing from "lucky" (good) ingredients. However, the dessert round became a "double down" round with a twist. In addition to the roulette wheel, the chefs were given a second chance if they lost at it. They could either choose an unlucky ingredient or instead play the slots at a slot machine for another chance at choosing a lucky ingredient. But if they lost at the slots, as well, then they would be given the worst, unluckiest possible ingredient available. In the appetizer round, Chef Sami spun the wheel to swap out his playing card cookies for yuzu (by successfully betting on red), and Chef Kat spun the wheel to replace her ravioli in a can with croissants (by successfully betting on black). In the entrée round, Chef Kat spun the wheel to swap her pork uterus for black chicken (by unsuccessfully betting on black), Chef Day spun the wheel to swap her hoisin sauce for a charcuterie board (by successfully betting on red), and Chef Andy spun the wheel to replace his pork uterus with limburger cheese (by unsuccessfully betting on black). In the dessert round, Chef Andy spun the wheel to swap his rotisserie chicken for fermented butter (by unsuccessfully betting on black), and Chef Kat spun the wheel to swap her own rotisserie chicken for cow eyeballs (by first unsuccessfully betting on red and then losing at the slot machine).

Ingredients:

• Appetizer: pork blood, squash blossoms, long bone steak, dice lollipops
• Entrée: chitlins, fava beans, cotton candy burrito, rack of lamb
• Dessert: garlic juice, oranges, blue cheese stuffed olives, twenty-four-layer chocolate cake

Contestants:

• Terri Allen, Chef & Owner from Kansas City, MO (eliminated after the appetizer)
• Alex Lira, Chef & Owner from Charleston, SC (eliminated after the entrée)
• Alexandra Jones, Chef de Cuisine (eliminated after the dessert)
• Kirsten Shaw Schmitt, Private Chef (winner)

Notes: This was part two of a five-part tournament. In the appetizer round, all four chefs chose to swap out their pork blood, with Chef Terri swapping hers for roasted bone marrow (by successfully betting on red), Chef Alexandra swapping hers for Chinese broccoli (by successfully betting on red), Chef Kirsten swapping hers for Cornish hens (by successfully betting on black), and Chef Alex swapping his for heirloom tomatoes (by successfully betting on black). In the entrée round, Chef Alexandra swapped her chitlins for circus peanuts (by unsuccessfully betting on red), Chef Kirsten swapped her chitlins for chocolate-covered onions (by unsuccessfully betting on red), and Chef Alex swapped his cotton candy burrito for Hen of the Woods mushrooms (by successfully betting on black). In the dessert round, both chefs chose to swap out their garlic juice, with Chef Kirsten swapping hers for vanilla bean paste (by successfully betting on red), and Chef Alexandra swapping hers for salted caramels (by successfully betting on black).

Ingredients:

• Appetizer: stargazy pie, sea beans, marshmallows, twenty-four-karat gold chicken wings
• Entrée: cured tuna heart, elk medallions, Concord grapes, creamed spinach
• Dessert: pork and gelatin, figs, long peppers, Vegas ice cream sundae

Contestants:

• Jim Armstrong, Executive Chef (eliminated after the appetizer)
• Brittany Allen, Sous Chef from Miami Beach, FL (eliminated after the entrée)
• Josh Blum, Private Chef from Miami Beach, FL (eliminated after the dessert)
• Samantha "Sam" Quintero, Chef (winner)

Notes: This was part three of a five-part tournament. In the appetizer round, Chef Sam swapped her marshmallows for skirt steak (by successfully betting on red), Chef Jim swapped his twenty-four-karat chicken wings for lamb leg steaks (by successfully betting on black), Chef Josh swapped his stargazy pie for opah (by successfully betting on black), and Chef Brittany swapped her marshmallows for olive soup (by unsuccessfully betting on black). In the entrée round, all three chefs chose to swap out their cured tuna hearts, with Chef Brittany swapping hers for freeze-dried ice cream sandwiches (by unsuccessfully betting on red), Chef Josh swapping his for pork belly (by successfully betting on red), and Chef Sam swapping hers for gummy sushi (by unsuccessfully betting on red). In the dessert round, Chef Josh swapped out his pork and gelatin for a whole chicken in a can (by unsuccessfully betting on red and then losing at the slots).

Ingredients:

• Appetizer: goat water, wasabi root, vodka cranberry, clams casino
• Entrée: eel, bok choy, porterhouse steaks, corn mousse cake
• Dessert: hangover burger, aloe vera leaf, oatmeal, chocolate casino chips

Contestants:

• Ashley Sweeten, Chef de Cuisine & Partner (eliminated after the appetizer)
• Natascha Hess, Chef & Owner (eliminated after the entrée)
• Jorge Gomez, Chef & Owner (eliminated after the dessert)
• Ann Kim, Executive Chef (winner)

Notes: This was part four of a five-part tournament. In the appetizer round, Chef Ann swapped her goat water for tuna casserole (by unsuccessfully betting on red), Chef Jorge swapped his vodka cranberry for branzino (by successfully betting on black), and Chef Natascha swapped her wasabi root for duck confit (by successfully betting on red). In the entrée round, all three chefs chose to swap out their eel, with Chef Ann swapping hers for Kauai sweet prawns (by successfully betting on red), Chef Natascha swapping hers for twice-baked potatoes (by successfully betting on red), and Chef Jorge swapping his for baby corn (by successfully betting on black). In the dessert round, both chefs chose swap out their aloe vera leaves, with Chef Ann swapping hers for pears (by unsuccessfully betting on red, but then winning at the slots), and Chef Jorge swapping his for a crepe cake (by successfully betting on black). With her victory, Chef Ann guarantees a second all-female Casino Royale finale.

Ingredients:

• Appetizer: lamb’s head, Trevisano, money mints, buffalo ranch chicken fries
• Entrée: fish maw, rainbow chard, camel hump fat, lobster
• Dessert: liver cheese, giardiniera, champagne, Vegas wedding cake

Contestants:

• Katherine "Kat" Turner, Chef & Partner (eliminated after the appetizer)
• Kirsten Shaw Schmitt, Private Chef (eliminated after the entrée)
• Ann Kim, Executive Chef (eliminated after the dessert)
• Samantha "Sam" Quintero, Chef (winner)

Notes: This is the final part of a five-part tournament. This is the second Chopped tournament finale to have only female chefs competing. In every round, the chefs played the slots to add to or subtract from the grand prize. Dollar signs would add $5,000 to the pot, while cleavers would subtract just as much from it. In the appetizer round, the chefs got three dollar signs, adding $15,000 total. In the entrée round, the chefs got two dollar signs and a cleaver, adding $5,000 total. In the dessert round, the chefs got two dollar signs and an empty payline, adding $10,000 total and bringing the final pot to a grand total of $55,000. In the appetizer round, Chef Kat swapped her money mints for halibut filets (by successfully betting on red), Chef Kirsten swapped her buffalo chicken fries for alligator hearts (by unsuccessfully betting on black), Chef Sam swapped her buffalo chicken fries for duck bills (by unsuccessfully betting on red), and Chef Ann swapped her buffalo chicken fries for broccoli rabe (by successfully betting on red). In the entrée round, Chef Kirsten swapped her fish maw for brownie hotdogs (by unsuccessfully betting on red). In the dessert round, Chef Ann swapped her liver cheese for mustard ice cream (by unsuccessfully betting on red).

Ingredients:

• Appetizer: pork belly bao buns, coppa steaks, barbecue-flavored vodka, peaches
• Entrée: tongue and blood pudding, mustard greens, porchetta roast, paneer cheese
• Dessert: pork neck bones, pickled ginger, cranberries, apple cider doughnuts

Contestants:

• Amanda Lowry, Private Chef & Caterer (eliminated after the appetizer)
• Zev Bennett, Corporate Chef (eliminated after the entrée)
• Winnie Yee-Lakhani, Owner & Pit Madam, Orange County, CA (eliminated after the dessert)
• Oscar Padilla, Executive Chef (winner)

Notes: Every mystery basket included a pork product. Chef Winnie had previously competed on the third season of BBQ Brawl, where she came in second place on Team Jet Tila.

Ingredients:

• Appetizer: heart-shaped ravioli, red snapper, fairy tale eggplant, scarlet kiss cocktail
• Entrée: beet truffles, artichoke hearts, chateaubriand, brie en croute
• Dessert: chocolate fondue, grapes, hot honey, hugs & kisses cookies

Contestants:

• Eric Rockwell and Hayden Haas (eliminated after the appetizer)
• Alix Bazigos and AJ Oliver (eliminated after the entrée)
• Henry Hill and Molly Arnett (eliminated after the dessert)
• Darian Hernandez and Izzy Buasier (winner)

Ingredients:

• Appetizer: alligator sausage, crawfish, okra, file powder
• Entrée: rack of wild boar, chicory, bread pudding beignets, Louisiana caviar
• Dessert: king cake milkshake, sweet potatoes, Tasso ham, Creole pralines

Contestants:

• Maya Mastersson (eliminated after the appetizer)
• Alanna Fredieu-Porche (eliminated after the entrée)
• Eva Morris (eliminated after the dessert)
• Jouvens Jean (winner)

Ingredients:

• Appetizer: Thai peppers, lump crab, cucumbers, spicy cheese curls
• Entrée: habanero pepper, boneless leg of lamb, avocado, black pepper ice cream sandwiches
• Dessert: ghost pepper, passion fruit, plantains, super spicy citrus soda

Contestants:

• Nahika Hillery (eliminated after the appetizer)
• Karan Mittal (eliminated after the entrée)
• Kimberly S. Gamble (eliminated after the dessert)
• Matt Jordan (winner)

Ingredients:

• Appetizer: ube cheesecake, abalone, upland cress, veggie crisps
• Entrée: iron eggs, top sirloin cap, lacy cauliflower, spicy peach jam
• Dessert: worm salt, Asian pears, lambic beer, rainbow black and white cookies

Contestants:

• Braunda Smith (eliminated after the appetizer)
• Jeromy “Jay” Wright (eliminated after the entrée)
• Camille Le Caer (eliminated after the dessert)
• McKenna Shea (winner)

Ingredients:

• Appetizer: fruity cereal crisps, rock shrimp, enoki mushrooms, birria ramen
• Entrée: elk tenderloin, Turkish delight, broccoli rabe, green bean ice pops
• Dessert: bologna, oranges, pistachio cream, Spanische windtorte

Contestants:

• Tess Kim (Medically Evacuated) (eliminated after the appetizer)
• Giuseppe Bellacetin (eliminated after the entrée)
• Bre Jackson (eliminated after the dessert)
• Andrew Sargent (winner)

Notes: Chef Kim cut herself in the middle of Round 1 and missed plating her dishes. Due to the severity of her cut, she was medically evacuated before tasting. This marks the fourth time a contestant failed to plate anything, this instance being the second time it's been due to a cut. This also marks the first time a contestant has been forced to quit due to an injury.

Ingredients:

• Appetizer: charcuterie cones, carrots, frozen mozzarella sticks, white anchovies
• Entrée: kung pao chicken, lacinato kale, honeycomb, bison sausage
• Dessert: vegan pepperoni, strawberries, cupcake-shaped pizzas, dried pineapple rings

Contestants:

• Miriam Weiskind (eliminated after the appetizer)
• Michael Carter (eliminated after the entrée)
• John Carruthers (eliminated after the dessert)
• Rob Cervoni (winner)

Ingredients:

• Appetizer: deep-fried BBQ, zucchini, oysters, onion rings
• Entrée: fried pickle corn dogs, nopales, pork secreto, almond milk
• Dessert: snack cake tower, bananas, chicken skin, halo-halo fruit mix

Contestants:

• Steven Moore (eliminated after the appetizer)
• Blake Cressey (eliminated after the entrée)
• Ashley Turner (eliminated after the dessert)
• Alejandro Barrientos (winner)

Ingredients:

• Appetizer: chayote squash, tlayuda, cochinta pibil, huitlacoche
• Entrée: goat shoulder, yucca, mole poblano, elote ice cream
• Dessert: gelatina, cilantro, sotol, chili-lime potato chips

Contestants:

• Zuriel Barradas Picazo (eliminated after the appetizer)
• Tania Cuevas (eliminated after the entrée)
• Saul Montiel (eliminated after the dessert)
• Cris Brown (winner)

Ingredients:

• Appetizer: watermelon cake, thinly sliced rib eye, marinated goat cheese, shishito peppers
• Entrée: popcorn, japanese eggplant, cornish hens, egg tofu
• Dessert: mochi doughnuts, guavas, vanilla frosting, craft cosmopolitan

Contestants:

• Lauren Lawless (eliminated after the appetizer)
• Mike Beltran (eliminated after the entrée)
• Sam Etienne (eliminated after the dessert)
• Sieger Bayer (winner)

Ingredients:

• Appetizer: navy bean soup, head-on shrimp, bresaola, finger limes
• Entrée: vegetarian taco meat, pineapple, branzino, french fries
• Dessert: navy cake, longan fruit, sea salt ice cream bars, halva

Contestants:

• Seth Chiado (eliminated after the appetizer)
• Caleb Abdinoor (eliminated after the entrée)
• Jazmine Anderson (eliminated after the dessert)
• Georges Labaki (winner)

Ingredients:

• Appetizer: pilot bread crackers, rainbow carrots, goat chops, bowl of chili
• Entrée: survival coffee, sugar snap peas, airline chicken breast, finadene sauce
• Dessert: U.S. Air Force cookies, raspberries, chocolate fudge topping, fruit drink pickles

Contestants:

• Mo Frazier, Culinary Specialist from Colorado Springs, CO (eliminated after the appetizer)
• Xavier Wajid, Services Craftsman from Okinawa, Japan (eliminated after the entrée)
• Blesam Sadang, Services Craftsman from Little Rock, AR (eliminated after the dessert)
• Opal Poullard, Advanced Culinary Instructor from Fort Lee, VA (winner)

Ingredients:

• Appetizer: ready-to-eat spaghetti, Italian long hots, black cod fillets, orange gelatin cups
• Entrée: bulldog gravy, celeriac, veal short ribs, buttermilk pancakes
• Dessert: fried chicken ice cream, purple muscadine grapes, candied fennel, chickpeas

Contestants:

• Cameron Harrell (eliminated after the appetizer)
• Christopher Brandle (eliminated after the entrée)
• Blanquivett Cruz (eliminated after the dessert)
• Dustin Lewis (winner)

Ingredients:

• Appetizer: S.O.S., breakfast radishes, quail eggs, crescent roll dough
• Entrée: camo apples, guajes verdes, pork tenderloin, fish sauce
• Dessert: America milkshake, figs, butter crackers, pandan milk candy

Contestants:

• Luis Irizarry Rodriguez (eliminated after the appetizer)
• Deshonta Meares (eliminated after the entrée)
• Marisabel Arroyo Jordan (eliminated after the dessert)
• Brian Colvin (winner)

Ingredients:

• Appetizer:
• Entrée:
• Dessert:

Contestants:

• (eliminated after the appetizer)
• (eliminated after the entrée)
• (eliminated after the dessert)
• (winner)

Ingredients:

• Appetizer: smoked kippers, hard boiled eggs, treviso, sparkling cider
• Entrée: black chicken, escarole, cream of coconut, guava
• Dessert: fenugreek, cinnamon toast cereal, Japanese mayonnaise, frozen peas

Contestants:

• Jeff Mauro (TNFNS season 7 winner) (Sandwich King) (Charity: Opportunity Knocks – River Forest, IL) (eliminated after the appetizer)
• Amy Finley (TNFNS season 3 winner) (The Gourmet Next Door) (Charity: The Lois Merrill Foundation – San Diego, CA) (eliminated after the entrée)
• Melissa d'Arabian (TNFNS season 5 winner) (Ten Dollar Dinners) (Charity: American Foundation for Suicide Prevention – New York, NY) (eliminated after the dessert)
• Aarti Sequeira (TNFNS season 6 winner) (Aarti Party) (Charity: Central City Community Outreach – Los Angeles, CA) (winner)

Notes: This episode featured four contestants that were previous winners of Food Network Star that were competing for $10,000 for the charity of their choice. The judges were the mentors for Season 8 of Food Network Star.

Ingredients:

• Appetizer: yak steaks, mesquite syrup, peanut butter sandwich cookies, Tuscan kale
• Entrée: California halibut, sauerkraut, frozen french fries, Mexican chorizo
• Dessert: oil-cured black olives, peaches, piloncillo, chocolate graham cracker pies

Contestants:

• Jennifer Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ/Pitmaster, Smoked To The Bone BBQ Team, Gilbert, AZ (eliminated after the appetizer)
• Tommy Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ, Gilbert, AZ (eliminated after the entrée)
• Galen Zamarra, Chef and Restaurateur, Mas (Farmhouse), New York, NY (eliminated after the dessert)
• Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL (advances to final round) (winner)

Notes: This was the first Chopped Grill Masters tournament ever. This is part 1 of a 5 episode 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. The yak steaks in the first basket appeared to be top sirloin steaks.

Ingredients:

• Appetizer: Hawaiian blue prawns, tomatillos, chayotes, hatch chile taffy
• Entrée: rack of wild boar, cactus flower buds, spoon fruit, portabella mushrooms
• Dessert: cactus pears, Italian wafer cookies, goat's milk ricotta, single malt whiskey

Contestants:

• Carey Bringle, Owner and Barbecue Pitmaster, Peg Leg Porker, Nashville, TN (eliminated after the appetizer)
• Dushyant Singh, Executive Sous chef, Wild Horse Pass Resort and Spa, Phoenix, AZ (eliminated after the entrée)
• Nicole Davenport, Chef and Restaurateur, Sugar and Smoke, Fredericksburg, TX (eliminated after the dessert)
• Sam Choy, Chef and Restaurateur, Kawaii, HI (advances to final round) (winner)

Notes: This is part 2 of 5.

Ingredients:

• Appetizer: oysters, hearts of palm, creamed spinach, duck bacon
• Entrée: rabbit, eggplant, pineapple, puff pastry dough
• Dessert: Meyer lemons, marshmallows, charcoal biscuits, zucchini

Contestants:

• Robyn Lindars, Chef and Blogger, "Grill Grrrl" food blog, Miami, FL (eliminated after the appetizer)
• Timothy Grandinetti, Chef and Restaurateur, Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC (eliminated after the entrée)
• Doug Keiles, Competitive Barbecue Champion and Pitmaster, Ribs Within BBQ Team, Hillsbourough, NJ (eliminated after the dessert)
• Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX (advances to final round) (winner)

Notes: This is part 3 of 5.

Ingredients:

• Appetizer: short ribs, watermelon, speculoos, fennel
• Entrée: pork butt, baked beans, clams, strawberry fruit leather
• Dessert: tofu, green plantains, maple-bacon ale, mangoes

Contestants:

• Chad Ward, Competitive Barbecue Champion, Whiskey Bent BBQ, Lakeland, FL (eliminated after the appetizer)
• Corinne Trang, Chef and Educator, Westport, CT (eliminated after the entrée)
• Rick Browne, Chef and Author, Seattle, WA (eliminated after the dessert)
• Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX (advances to final round) (winner)

Notes: This is part 4 of 5.

Ingredients:

• Appetizer: sardines, corn on the cob, xtabentun, canned sloppy joe filling
• Entrée: standing rib roast, guava paste, smoked mozzarella, bok choy
• Dessert: quail eggs, pound cake, whole coconut, strawberry cream tequila

Contestants:

• Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL (eliminated after the appetizer)
• Sam Choy, Chef and Restaurateur, Kawaii, HI (eliminated after the entrée)
• Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX (eliminated after the dessert)
• Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX (winner)

Notes: This is the final part of the tournament. The 4 preliminary round winners competed for the $50,000 grand prize.

Ingredients:

• Appetizer: double cut pork chops, margarita, avocados, merguez sausage
• Entrée: artichokes, cherry pie, rye whiskey, cowboy steaks
• Dessert: ham steaks, mangos, corn bread, ricotta cheese

Contestants:

• Staci Graves Jett, Caterer & BBQ Pit Master, Hog Heaven, Brooksville, KY (eliminated after the appetizer)
• Randy Pauly, Firefighter & BBQ Pit Champ, Holy Cow Cookers, Pearland, TX (eliminated after the entrée)
• Danielle Dimovski, Competitive BBQ Champ, Diva Q BBQ, Barrie, Ontario, Canada (eliminated after the dessert)
• Chris Hart, Competitive BBQ Champ & Author, Wicked Good Barbecue, Boston, MA (winner)

Notes: This is the second grill masters tournament, taking place a few years after the first one, and in a different location: Queens County Farm in Queens, New York. This tournament would kick start an annual, summer competition special for every year after this one. Just like the first tournament, there are 5 episodes, with 4 episodes being preliminary rounds and the winners of all four rounds competing in the finale for a $50,000 prize. Chef Chris forgot the ricotta in round 3, but was given the win based on the performance of his entire meal.

Ingredients:

• Appetizer: hamburger patties, salsa con queso, zucchini, hot dogs
• Entrée: rack of elk, Worcestershire sauce, deviled eggs, collard greens
• Dessert: acorn squash, chocolate cupcakes, bananas, ras el hanout

Contestants:

• Candy Sue Weaver, Competitive BBQ Champ, BBQ Delight, Pine Bluff, AR (eliminated after the appetizer)
• Matty Melehes, Chef de Cuisine, Q Roadhouse Brewing Co., Jackson, WY (eliminated after the entrée)
• Mary Brent "M.B." Galyean, Expedition Chef, Charleston, WV (eliminated after the dessert)
• Stan Hays, Pit Master, County Line Smokers, Pleasant Hill, MO (winner)

Notes: Part 2 of a 5 part series. While Chopped normally obscures brand names, the Worcestershire sauce in the second round is a product of tournament sponsor Lea & Perrins.

Ingredients:

• Appetizer: Spanish red shrimp, feta cheese, asparagus, brisket ice cream
• Entrée: lobsters, carrot ketchup, dandelion greens, cheese and jalapeño sausage
• Dessert: fruit skewers, quick pan popcorn, amaretto, panatone

Contestants:

• Donna Fong, Competitive BBQ Champ, Butcher's Daughter BBQ, Alameda, CA (eliminated after the appetizer)
• Tom Spaulding, Live Fire Catering, 1843 Live Fire Catering, Austin, TX (eliminated after the entrée)
• Harry Soo, Competitive BBQ Champ, Slap Yo' Daddy BBQ, Los Angeles, CA (eliminated after the dessert)
• Leslie Roark Scott, Competitive BBQ Champ & Chef, Ubon's, Yazoo City, MS (winner)

Notes: Part 3 of a 5 part series. The fruit skewers included purple grapes, pineapple, strawberries, and cantaloupe. Donna and Harry were engaged at the time of filming.

Ingredients:

• Appetizer: spare ribs, rhubarb, fava beans, black-eyed pea cakes
• Entrée: monchong, ramps, macadamia nuts, Galia melon
• Dessert: plums, halloumi cheese, poor man's toffee, white BBQ sauce

Contestants:

• Phil Johnson, Food Truck Owner, Sammitch's, Phoenix, AZ (eliminated after the appetizer)
• Ash Fulk, Chef & Culinary Director, Hill Country Barbecue Market, New York, NY (eliminated after the entrée)
• Mike Davis, BBQ Pit Master, Delight, AR (eliminated after the dessert)
• Angie Mar, Executive Chef, Beatrice Inn, New York, NY (winner)

Notes: Part 4 of a 5 part series.

Ingredients:

• Appetizer: rattlesnake meat, lemonade iced tea, Japanese eggplant, hushpuppies
• Entrée: goat, rainbow carrots, watermelon, kokoretsi
• Dessert: dragonfruit, pancakes, lemon meringue pie, jalapeños

Contestants:

• Leslie Roark Scott, Competitive BBQ Champ & Chef, Ubon's, Yazoo City, MS (eliminated after the appetizer)
• Chris Hart, Competitive BBQ Champ & Author, Boston, MA (eliminated after the entrée)
• Stan Hays, Pit Master, County Line Smokers, Pleasant Hill, MO (eliminated after the dessert)
• Angie Mar, Executive Chef, Beatrice Inn, New York, NY (winner)

Notes: The final part of a 5 part series, in which the winner earned $50,000. The contestants were given 40 minutes in the entree round rather than the usual 30 to allow proper time to prep the goat.

Ingredients:

• Appetizer: hamburger Bloody Mary, beef fajita meat, whipped topping, flying fish eggs
• Entrée: mackerel, edible flowers, durian cookies, pork stomach in soy
• Dessert: Welsh rarebit, apple teeth, nacho cheese tortilla chips, gumdrops

Contestants:

• Barry Frish (Episode 15.11 – "Take Heart") (eliminated after the appetizer)
• Diane Dimeo (Episode 2.9 – "Buckwheat Blunders and Twists of Fate") and (Episode 2.13 – "Chopped Champions, Round Four: Bring It!") (eliminated after the entrée)
• Roxanne Spruance (Episode 18.10 – "Bacon Baskets!") (eliminated after the dessert)
• Marc Anthony Bynum (Episode 4.8 – "Quahog Quandaries and Pickle Puzzles"), (Episode 5.5 – "$50,000 Tournament: Round Two") and (Episode 5.8 – "$50,000 Tournament: Grand Finale") (advances to final round) (winner)

Notes: 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.

Ingredients:

• Appetizer: salted duck, dried olives, green gelatin, prosciutto
• Entrée: chicken in a can, corn cob jelly, crayfish, sweet lemons
• Dessert: ostrich egg, chunky peanut butter, meat lover's sub sandwich, balsamic vinegar

Contestants:

• Robyn Almodovar (Episode 24.6 – "Tendon Intentions") (eliminated after the appetizer)
• Timothy Peterson (Episode 22.6 – "Bizarre Baskets") (eliminated after the entrée)
• Nong Poonsukwattana (Episode 21.6 – "Food Truck Fight") (eliminated after the dessert)
• James Major (Episode 15.8 – "Big Hitters") (advances to final round) (winner)

Notes: 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.

Ingredients:

• Appetizer: alligator, zucchini blossoms, guacamole with roasted crickets, cricket flour
• Entrée: skate wing, fiddlehead ferns, 100-year-old eggs, yellow marshmallow chicks
• Dessert: dessert sushi plate, vanilla ice cream, black garlic, brown bananas

Contestants:

• Leslie Roark Scott (Episode 24.16 – "Grill Masters: Episode Three") and (Episode 24.18 – "Grill Masters: Episode Five") (eliminated after the appetizer)
• Jonathan Kavourakis (Episode 23.9 – "Let's Do Lunch") (eliminated after the entrée)
• Antonio Mure (Episode 17.10 – "Competition Italiano") (eliminated after the dessert)
• Emily Chapman (Episode 21.13 – "Money Saver") (advances to final round) (winner)

Notes: 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.

Ingredients:

• Appetizer: geoduck, spring garlic, purple artichokes, fish fillet sandwich
• Entrée: fried pork brain sandwiches, dried pomegranate seeds, chocolate mint, spaghetti rings
• Dessert: (second entrée round) cow tongue, cow feet, beef jerky soda, chateaubriand

Contestants:

• Marc Anthony Bynum (Episode 4.8 – "Quahog Quandaries and Pickle Puzzles"), (Episode 5.5 – "$50,000 Tournament: Round Two") and (Episode 5.8 – "$50,000 Tournament: Grand Finale") (eliminated after the appetizer)
• James Major (Episode 15.8 – "Big Hitters") (eliminated after the entrée)
• Robert Irvine (eliminated after the dessert)
• Emily Chapman (Episode 21.13 – "Money Saver") (winner)

Notes: 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. This is the first episode where three chefs compete in the Appetizer round and the two chefs compete in the Entree round.

Ingredients:

• Appetizer: N/A
• Entrée: N/A
• Dessert: N/A

Contestants:

• N/A (eliminated after the appetizer)
• N/A (eliminated after the entrée)
• N/A (eliminated after the dessert)
• N/A (winner)

Notes: Compilation episode featuring highlights from the first 26 seasons (and the Chopped: After Hours web series), along with tips on competing in the Chopped kitchen.

Ingredients:

• Appetizer: octopus, fruit pops, purple cauliflower, Italian sausage
• Entrée: veal chops, pickled smoked okra, watermelon radish, nachos
• Dessert: honey gelato cones, petimezi, pineapple, Anaheim chiles

Contestants:

• Bryan Moscatello, Executive Chef, Calistoga Ranch, Saint Helena, CA (eliminated after the appetizer)
• Ashley Pado, Corporate Chef, Certified Angus Beef® Brand, Wooster, OH (eliminated after the entrée)
• Chad Rosenthal, Chef & Restaurateur, The Lucky Well, Ambler, PA (eliminated after the dessert)
• Jonathon Sawyer, Chef & Restaurateur, The Greenhouse Tavern, Trentina and Noodlecat, Cleveland, OH (winner)

Notes: This is the third summer grilling tournament. This time around, the winner of the first episode 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 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.

Ingredients:

• Appetizer: lamb belly, baked beans, flatbread dough, grilled grapefruit
• Entrée: sea urchin, reginelle, leeks, side of halibut
• Dessert: cinnamon rolls, spicy tamarind candies, marshmallows, strawberries

Contestants:

• Nate Berrigan-Dunlop, Executive Chef, Penrose Restaurant, Oakland, CA (eliminated after the appetizer)
• Karen Mitchell, Executive Chef, Palm Restaurant, Boston, MA (eliminated after the entrée)
• Christopher Schobel, Chef & Restaurateur, Fat Daddy's Smokehouse, Kihei, HI (eliminated after the dessert)
• Sophina Uong, Executive Chef, Revival Bar & Kitchen, Berkeley, CA (winner)

Notes: Part 2 of a 5 part tournament. 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.