Episode list

Ted Allen looks back at past episodes, highlighting the most bizarre baskets, wildest mishaps and most creative cooking moments from the show. Included: insider tips for tackling the mandatory ingredients, beating the clock and impressing the judges.

The chefs are challenged by canned ham and mussels in the appetizer round, and things get tougher with a bright blue ingredient in the entree round. The final two chefs try to impress the judges with fruit-and-fries creations.

Chefs must focus their creativity on a grocery store breakfast dough and a lovely cut of lamb.

Four New Orleans chefs prepare for some culinary revelry in a Mardi Gras competition that includes challenges involving perennial NOLA favorites.

The chefs must combine bubblegum-flavored candy with hot and sour soup in the first round, work with Cantonese dim sum in the entree round then finish up with an extraordinary canned ingredient.

Regional rivals from the Kansas City barbecue world compete for a spot in the Grill Masters grand finale. They start off with double cut pork chops in the appetizer round and are surprised by something bubbly in the second basket.

Regional rivals deeply devoted to North Carolina-style barbecue battle for a spot in the Grill Masters finale. The pork-loving pitmasters face fish in the first basket, and the dessert round features Southern favorites.

Chefs who live and breathe Memphis-style barbecue compete for a spot in the Grill Masters finale. The competitors are stunned to see a gigantic sandwich in the second basket, and peaches in the dessert basket seem like a gift.

Four barbecue pitmasters compete to be the Lone Star State representative in the Grill Masters grand finale. A state fair treat shows up in the second basket, and the final basket holds Texas-inspired ingredients.

Grill Masters champs represent their regional styles -- Texas, Memphis, North Carolina and Kansas City -- in the grand finale with $50,000 on the line.

The first basket challenges the chefs to come up with a yummy solution to a culinary puzzle that includes a dill pickle-flavored treat. A Midwestern casserole and stunningly presented pork make for a unique entree basket.

Four chefs must make appetizers using a delicate herb and a playful take on potatoes; chefs get a strange Italian street food in the entrée basket; Judges hope the Dutch baby pancake and sour plums in the dessert basket will spark creativity.

Chefs will need to create elaborate dishes using basket ingredients that are humble and not fancy. A box of fish sticks is the big catch and the second round involves a lesson and putting the best foot forward when cooking with chicken feet. Each round presents a challenge for the chefs.

A bite of some thing decadent and a peppery sauce awaits the chefs in the appetizer basket. Then luxurious ingredients in the second basket set high expectations for the entire course, and a clever champagne treat is a nice touch in the dessert basket.

The chefs get a sweet and salty theme and are tasked with perfectly harmonizing the quintessential flavor pairing on their plates; the competitors must combine a Moroccan pie and a sugary take on bacon. Which chef will earn a sweet victory?

Competitors race the clock to use a red spread and dried fish in the second round; the remaining chefs must combine a citrus food and an unusual seaweed snack in their desserts.

The competing chefs find unusual cupcakes and a curious jarred "candy" in the round two baskets, and the final two chefs feast their eyes on a jar of pigs' lips in the dessert basket.

The chefs work to make appetizers from chewy candy and a canned sauce.

The chefs open the appetizer basket to find a peculiar pâté; in round two, the chefs work with a fish that they have never cooked before.

The chefs attempt deviled ham spread in the first basket and sweet booza ice cream in the second.

Four chefs embrace a sweet-and-sour theme and seek to harmonize opposite flavors on their plates; a furious first round has them racing to figure out what to do with a ready-to-serve soup and three other basket finds.

The competing chefs attack an appetizer basket that includes a classic Italian sauce and a simple sandwich. A popcorn product not available at movie theaters plays a starring role in round two, and the final two chefs attempt to make incredible final plates with the bouncy cake and sweet wine they find in the dessert basket.

It's wild times in the kitchen as the chefs get loco with Loco Moco, a Hawaiian comfort food, in round one; the finalists are challenged to use a weird coffee and a crunchy cake in their desserts.

The competing chefs are challenged to make a scrumptious soup-and-sandwich duo for every round; in the appetizer around, they set out to make dunkable, slurpable creations while utilizing an unusual egg in the basket. Which chef will be the Chopped Champion?

As the clock ticks down, the judge is wonder whether all the dandelion green and fish skin chips appetizers will be completed; the chefs get more than they bargained for with gnocchi in sandwich form. Will a last minute injury cause a chef to be chopped?

The competing chefs get a ton of sugar in the first basket in the form of a breakfast classic with a twist; the chefs dig into a seven-layer dip.

The chefs open the first basket to find dressed beer, canned spinach, linzer cookies, and lamb T-bone steaks; cordyceps - a weird fungus - veal chops, yuzu kosho, and a peculiar pizza pot pie are the shockers in the entrée round. For dessert, chefs discover piggy custard dumplings, lemon balm, white melon, and cream-filled rainbow licorice.

The chefs are thrown off by the combination of beer battered seafood and a bizarre bouquet of pickles in the first basket. Then, the second basket fails the smell test with chocolate peanut butter French toast, Limburger cheese, acorn squash, and culotte steaks. The dessert basket contains rainbow crepes, passion fruit, giant candy sticks, and salted egg yolk cookies.

For compassionate nurses bring their tender loving care to the kitchen. The appetizer round includes canned bacon, mahi mahi fillets, kohlrabi, and life preserver candies. In the entrée round, the nurses must create tasty dishes featuring shrimp chips, beef tenderloin, kale, and onion juice. Finally, the dessert round must integrate basket ingredients of rambutan, nurse cake pops, cream cheese, and strawberry gelatin cups.

Hangry baskets are back for a battle; foods for the broken-hearted. In the first round, the chefs must incorporate fettucine alfredo with chicken, red onions, Cabernet, and chocolate. Chefs will find vanilla ice cream, yellow snack cakes, beef heart, and artichokes in their entrée baskets. The dessert round will feature divorce cake, cinnamon bun spread, pineapple, and dates.

This battle is packed with must-have ingredients for a hangover; a greasy favorite and soupy carbs get the chefs' creative juices flowing in the first round. The final competitors must transform a tried-and-true hangover snack into a dessert.

In a boisterous battle, the chefs get baskets inspired by late-night cravings. The competitors must incorporate frozen pizza, french fries, maitake mushrooms, and meatballs in the first round. During the entrée round, chefs must cook with bowl of cereal, mac and cheese, arugula, and pork belly. For dessert, toaster pastry sandwiches, persimmons, whipped cream, and popcorn are used to create tantalizing treats.

Perhaps one of the toughest competitions of the series, chefs will have to prepare food with altered rules and significantly fewer pantry ingredients.

Martha has some tricks up her sleeve regarding the timing of the rounds. Hasty pudding, garlic chives with blossoms, mussels, and whole grain mustard are ingredients for the appetizer round. Entrées must include Cornish hens, kale, walnuts, lobster roe, and an added surprise ingredient. The two remaining chefs must create delicious desserts featuring potato candy, white nectarines, spruce tips, and whipped coffee. Does Martha give the chefs enough time to complete their tasks?

Martha Stewart shocks the four competing chefs in the Martha Rules tournament when she reveals that she plans to make them switch stations and dishes at any time; the basket ingredients include everything from sea urchin to to kombu to peanut brittle.

Once again, Martha Stewart really shakes things up. Any of the chefs could be chopped at any time including in the middle of a round. There's only one spot in the dessert round because the mysterious fifth chef is waiting in the wings to compete against whomever makes it that far.

Martha Stewart pulls out all the stops to make the road to $50,000 extra challenging. In the appetizer around, the chefs wonder what is up when they find gloves in the ingredient basket followed with an unconventional elimination. The entrée round allows chefs to choose their ingredients. The chefs are stunned to discover a buckets and a fresh "ingredient" in the dessert round.

Unusual ingredients are featured throughout this competition that were suggested by viewers. Bean sprouts, pasture raised eggs, spinach lasagna, and chicken in a can are used in the appetizer round. Blood soup, parsnips, venison osso buco, and a meal ready to eat (M.R.E.) are featured in the entrée round. Desserts are to be created using livermush pudding, pickled garlic, Bartlett pears, and tawny port.

Chefs will prepare tasty dishes using ingredients that were hand-selected by Alton Brown. Appetizers must include unique ingredients such as an English breakfast, chanterelle mushrooms, raspberry lambic beer, and very pungent surströmming. The entrée round features a ground beef apple pie, guinea hen legs, cardoons, and salty licorice. Bagel and lox cake, frozen cherries, mimolette cheese, and chitterlings are required in the dessert round.

Alton Brown has returned for round three and with more maniacal baskets. The appetizer round includes ingredients such as black radishes, tuna noodle casserole, pickle jelly beans, and lutefisk. BBQ cottage cheese salad, rack of elk, cauliflower leaves, and natto are featured in the entrée round. Desserts must be made using musk stick marshmallow tart, frozen rhubarb, rock candy, and black limes.

Through the help of his fans, Alton Brown once again chooses crazy ingredients for four chefs. In the appetizer round, chefs must create tasty dishes using blueberry waffles, head-on shrimp, asparagus, and canned haggis. Fermented banana peels, wild boar foreshanks, bitter melon, and shiokara are featured in the entrée round. The two remaining chefs are less than thrilled to cook using pork floss, grapefruit, pizza cookie cake, and wormwood liqueur.

Champions from the first four battles are ready to compete as the basket ingredients increase in difficulty with one of the items staring back at them in the entrée round and a weird wedding cake in the dessert round, which will determine a winner.

In celebration of Black History Month, four chefs show off their proud legacy of cooking delicious food, from fish fillets and peppers to hearty soups and southern vegetables, they make their basket ingredients work for them.

Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.

Four Northern chefs battle to see who will represent their region in the finale; they start off with an odd paste in the appetizer round; a certain style of pizza and a signature spud are right up this group's alley in the entree basket.

Four Southern chefs find some hearty comfort foods in their appetizer baskets that helps them to lean into their culinary roots.

The stakes are high as these skilled chefs showcase their culinary prowess in a fierce battle. With the ultimate goal of making it to the grand finale, they must wow the judges with their creativity, skill, and ingenuity in the kitchen.

Returning winners from all corners of the US are back to see who can conquer all and win $50,000. In the appetizer round, no one is thrilled to see the cut of lamb that they must incorporate into their dishes.