The chefs are baffled to find a breakfast staple in the Appetizer Round mystery basket. Who will "flake" out and who can make it work?

Wrapped in bacon, wrapped in basil, fried and bruleed, bananas take center stage in the appetizer round. But when one chef's creation falls apart, is there a sure fire banana backup plan?

The judges have high hopes for this group of up-and-coming chefs, but there is some sloppy work in the Appetizer Round when the contestants must work with whole calamari.

A challenging cut of meat in the mystery basket ups the level of difficulty in the Appetizer Round. For the entree course the chefs must devise big plans for some miniature produce and a whole flounder.

Panic threatens to paralyze one of the competitors who is feeling jittery.

Three of the four chefs make a huge mistake with the jumbo shrimp.

Four talented women set out to claim the title of Chopped Champion.

Four previous winners return to compete in a five-part Chopped event.

Will the chefs know what to do to marry marrow bones with the other items?

In preparing her trout appetizer, a feisty chef faces a big set back.

Ah, shucks! Oysters in the first basket cause some problems.

Chefs wrestle with a heart-stopping protein in the entree round.

Four previously-defeated chefs get a second chance at the $10,000 prize!

Octo-tastic! The four chefs take on an eight-armed mystery ingredient.

Only two spots remain in the Grand Finale competition. Who will win them?

Former winners fight for the last remaining spot in the Grand Finale.

Chefs combine far far, an Indian snack food, with squab - who will succeed?

Can the chefs impress the judges after finding a still-frozen ingredient?

Part 1 of 5. Four world-class Iron Chefs go, head-to-head, competing for charity. They must use beef tendon and crawfish in their appetizers; a challenging protein in their entrées; and black beans in their desserts.

The chefs must use escargots and red jalapeños in their appetizers; Chinese eggplants and ground lamb in their entrées; and roasted noodles in their desserts.

The chefs need to have guts when opening the first basket.

It's a chocolate lover's dream competition: Chocolate in every course!

The chefs find exciting ingredients from Mexico featured throughout the competition, including pigs feet and tres leches cake in the appetizer basket; goat chops in the entrée basket; and yucca and coconuts for dessert.

Conclusion. The final round of Chopped Champions finds the four finalists competing for the $50,000 grand prize. Sea snails, carrot juice and honeycomb are among the mystery ingredients.

The chefs open the first basket to find ingredients inspired by Australia.

Conclusion. An "All-Stars" tournament ends with a chef winning $50,000 for their charity. But first, the appetizer round features a salty vegetable and fresh seafood. Also: entrees are prepared using cheddar-filled pretzels; and desserts are made with freeze-dried grapes and Marcona almonds. Judges: Aarón Sánchez, Geoffrey Zakarian and Marcus Samuelsson.

Competition begins with gyro meat in the appetizer round, which features hearts of palm as an ingredient. For entrées, the chefs must work with steak & donuts; and desserts are made from a classic American finger food and something sticky.

The competitors leap into action and take on seitan and mescal for the appetizer round. Later, they find a pre-made sauce and a large fish in their entrée baskets; and for desserts, they must combine a pastry with a pork product.

The baskets are packed with ingredients from a brunch menu. In a champagne and caviar appetizer round, one chef makes a generous choice. Chefs pair seafood with pancake mix in the entree round.

Every basket in this competition features circus-themed ingredients, beginning with cotton candy and corn dogs in the appetizer round. Later, one chef creates his entrée by putting nachos and cheese in the food processor.

Chefs make use of ingredients that are usually thrown out. Appetizers are made with juicer pulp and tea bags; salad dressing and remnants of poultry for entrées; desserts are made with veggie peels and discarded portions of fruit.

Firefighters compete and get the meal started with some hearty meat-and-cheese appetizers. Will the judges enjoy them? Then in the entree round, some big errors with a non-basket-ingredient gets one of the judges upset.

Two starchy ingredients, Chinese dumplings and Middle Eastern noodles, are used in the appetizer round. Later, one chef burns two of the mystery ingredients when making a lamb entrée; and pawpaw desserts are made before the winner is named.

The competing chefs are forced to cook with the so-called "100-year-old egg" in the appetizer round; find mango pudding in their entrée baskets; and make desserts with waffle cones.

Sweetbreads and a strong spice blend show up in the first two rounds. For dessert, the final two chefs serve dishes that are chocolaty, salty and fruity.

Two fishy ingredients are used in the appetizer round. Later, entrées are made with spiny leaves and beef kidneys; and a collision in the kitchen occurs when the two finalists rush to make desserts from figs and lemon verbena.

Part 3 of 5. Teens compete to serve the best appetizer featuring dandelion greens. Later, they turn to the fryer when cooking Cornish hens; and try their luck with the ice cream machine when making desserts.

Part 4 of 5. Four teens compete for the last spot in the finale. The battle begins with the young chefs using salsa verde in their appetizer dishes. Later, entrée ingredients include couscous and buffalo.

The chefs open the first basket to find frog legs and some fine fungi. In the entree round, little beans and big pork chops cause the competitors difficulties; one of the finalists incorporates cheese into an ice cream.

Pesto sauce and chicken are the mandatory appetizer ingredients; the chefs are forced to get creative when spirulina chips appear in the entrée baskets; and a treat from Kazakhstan helps make the dessert round interesting.

Four losing chefs seek redemption. Among the ingredients they have to work with are skate, pomegranate molasses, boozy ice cream, a British pudding and a German tart.

A battle with a cheese theme. Blue cheese and goats cheese in the appetizer round; French cheeses, chicken thighs and garlic scapes in the entrée basket.

Part 3 of 5. The All-Stars Tournament continues with Cat Cora, Antonia Lofaso, Michael Psilakis and Marcel Vigneron competing.

Part 4 of 5. An all-stars tournament continues with Rocco DiSpirito, Jet Tila, Lee Anne Wong and Fabio Viviani competing. Included: appetizer are made using a succulent seafood and an Asian pastry; the chefs must get creative when cooking a piece of beef in the entrée round; and fish-shaped snacks and crystals that go pop are incorporated into dessert recipes.

Part 3 of 5. The teen tournament continues with the competitors trying to transform basket ingredients that include vegan chicken, butternut squash, okra, a box of assorted cookies, walnuts and plums.

Part 4 of 5. Teens compete. Included: the appetizer round features a spicy protein and strong pepper; the judges resist the urge to help, when thick veal chops and beautiful heirloom tomatoes are uncovered in the entrée baskets.

Chefs who operate food trucks compete. Included: Chinese and Greek cuisines collide in the appetizer round; entrée baskets contain a classic American street food and a fun-to-say Korean dish; and an unripe fruit and much loved sweet spread are used to make desserts.

Veterans of the U.S. armed forces face off in challenges, in which they must create original dishes, using scalloped potatoes, pre-cooked meatloaf and a sweet and tart drink.

A brunch theme finds the competing chefs working with booze and eggs; and in the dessert round, a fried sweet is paired with a poached fruit.

Chinese New Year is celebrated in the kitchen, during rounds that feature a favorite dish of Americans, a giant fish, an oversized cookie and a strawberry-flavored treat.

Part 3 of 5. Four returning champions compete. Included: the appetizer baskets contain a hard-to-melt candy and a difficult-to-prep veggie; a seemingly chaffy protein proves difficult to handle in the entrée round; and bison jerky must be used in desserts.

Part 4 of 5. A husband and wife are among the returning champions. Challenges include making appetizers with crab claws and vanilla frosting; and entrees with wild boar. Also: a savory mousse must be used in the dessert round.

The chefs cook with hot dogs. Other mystery basket items include an uncommon condiment in the appetizer round; and a problematic and tiny ingredient in the entrée round.

A seventy-something competes. Included: in the appetizer round, trout dishes must include dill pickle soup as a component. Then, a weirdly spicy beer is one of the entrée basket ingredients. And finally, dough and sugar in the dessert basket give the chefs a false sense of security.

The competing chefs get into the Halloween spirit as they take on a wild collection of appetizer ingredients. Then, pork tenderloin entrees are served to the judges. Finally, the competitors scare up a dessert using a spiky fruit and clever cookie crumb creation.

Duck tongues show up in the appetizer baskets; and a seaweed pasta product makes for a weird entrée item. Also: spicy alcohol and a sweet cream are among the components the chefs must use in their desserts.

Four devoted football fans compete in a tailgate-theme showdown. Round 1 ingredients include handy sandwiches and sweet popcorn. Later, the chefs are given a strange take on mimosa; and hustle to execute creative desserts.

The challenge faced by the competing chefs is to make the perfect midnight meal. In the first round, fried foods and a trendy cocktail are creatively re-imagined. Then, prized mushrooms and a much craved street food are used to make entrees. In the end, the finalists aim to wake up the judges' palates with breakfast flavors.

Four military veterans compete; in round one, a favorite American comfort food and a super-sweet drink; patriotic pasta and a pre-made savory pie in the entrée round; cheese and pudding for dessert.

The chefs must make noodle or pasta dishes; Asian ingredients in round one; fresh pasta in round two; noodles for dessert in the final round.

In the second preliminary competition, four star athletes --- Dorothy Hamill, Paige VanZant, LaMarr Woodley and Mariel Zagunis --- battle it out in the kitchen; a weird flavor of soda and a cheesy dish in the first basket.

Illeana Douglas, Ron Funches, Jonathan Sadowski and Julie White engage in a rowdy display of cooking improv in the third competition of the Star Power tournament; a South American flatbread and a beautiful seafood; marshmallows in the entrée basket.

The chefs work with a potato theme, with spuds of some kind in every basket; chefs must incorporate two tater products into their appetizers; in round two, chili fries find their way to a blender; sweet potato pie meets toffee in the dessert basket.

Four fathers join forces with their grown-up kids to make their families proud with collaborative dishes. A cookie in the first basket gets a laugh, but the salmon in the entree basket creates problems for the duos; an unusual flavor of gelato presents a challenge in the third round.

Chefs attempt to make outstanding appetizers with two proteins; in the entrée basket, the chefs find a New England sandwich and a Mexican pepper; the final two food truck chefs left in the fight receive dessert nachos in the last basket.

First, the chefs bring some heat to their waffle appetizers by seasoning them with chiles de arbol; a thick Belgian waffle dough hits the irons in round two; waffles take the form of cookies in the dessert round.

Four fit chefs take on the challenge to cook creative, healthy dishes that are big on flavor. They get a faux noodle and a fish fillet in round one, and the second round revolves around a diet drink and a protein-packed snack box.

The competitors are treated to high-end, top-dollar ingredients as they cook for new judge Martha Stewart.

The chefs have the good fortune of getting treats from Ireland in every basket from an iconic stout and an Irish delicacy to a favorite Irish ice cream treat.

The chefs take part in a Bavarian bash, starting with an appetizer basket that also includes potato chips.

In the first round, the chefs find a classic Asian food in an innovative form and some lovely plums. A tough cut of meat and a container full of an unusual mayonnaise product test the chefs' creativity in Round Two.

Four chefs layer flavors in perfect, trendy bowls under the watchful eye of judge Martha Stewart. For the first round, Martha brings a surprise from her garden. Dessert bowls are made from an Italian syrup and a candied treat.

The competitors bring their best to the kitchen to impress Martha Stewart. In the appetizer round, they take on beef Wellington and an iconic canned meat. In the entree round, they use one of Martha's favorite ingredients.

When four pizza pros bring their considerable talent and competitive drive to the Chopped kitchen, the judges are in for a pizza party to remember.

The appetizer round has the chefs wondering what exactly a Chinese tea egg is, and pizza in a strange format and an uncommonly eaten piece of pork appear in the entree basket. A big, stinky fruit is the talk of the dessert round.

The judges attempt to tame down the sweetness of some sugary kid favorites; Alex Guarnaschelli and Marc Murphy tackle churros and champagne; and Scott Conant takes on the challenge of creating a dish, using a whole sucking pig.

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Four chefs who didn't make it in high-stakes tournaments return for redemption with challenges that involve goat chops, breakfast cereal and a cookie behemoth.

The "Chopped" judges try to make beautiful food, using the contents of a dessert basket from a rock star battle; and they get to show off their skills when preparing rack of lamb. Also: ingredients with a late-night theme both scare and inspire the chefs.

The judges attempt to tame down the sweetness of some sugary kid favorites; Alex Guarnaschelli and Marc Murphy tackle churros and champagne; and Scott Conant takes on the challenge of creating a dish, using a whole sucking pig.

The "Chopped" judges try to make beautiful food, using the contents of a dessert basket from a rock star battle; and they get to show off their skills when preparing rack of lamb. Also: ingredients with a late-night theme both scare and inspire the chefs.

The judges attempt to tame down the sweetness of some sugary kid favorites; Alex Guarnaschelli and Marc Murphy tackle churros and champagne; and Scott Conant takes on the challenge of creating a dish, using a whole sucking pig.

The "Chopped" judges try to make beautiful food, using the contents of a dessert basket from a rock star battle; and they get to show off their skills when preparing rack of lamb. Also: ingredients with a late-night theme both scare and inspire the chefs.

The judges attempt to tame down the sweetness of some sugary kid favorites; Alex Guarnaschelli and Marc Murphy tackle churros and champagne; and Scott Conant takes on the challenge of creating a dish, using a whole sucking pig.