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Four brave chefs prioritize flavor over fear as they take on outrageously daring ingredients to make killer dishes for the judges; the chefs prove they have the chops to make a swamp-loving chomper tasty and try not be be stung by a shocking sweet.

Chopped

Death is Not an Option

Competitors race to turn mystery ingredients into extraordinary three-course meals; this competition is all about skill, speed and ingenuity and only one chef will impress the judges enough to survive the chopping block.

Basket Antics

The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.

Celtuce Setbacks

The competitors create appetizers that include a central Asian bread and a sweet and sour treat, make a packaged product sing with sole in the entrée round and take on a dessert round featuring an Indian snack and a plethora of pastries.

Heart and Sole

Shell-shocked, the chefs crush open crustaceans in every round to make sensational seafood meals; big ambitions in a tight time frame might mean trouble for one chef, and the judges wonder if a risky plan in the dessert round will pan out.

Crustacean Craze

Four chefs have the green light to go wild for avocados; the chefs struggle to figuring out how to work with a secret meat in the entrée basket and must kick their creativity into high gear to make avocado work well in their superfood desserts.

Avocado Bravado

Four competitors take the reins as a cactus product and casserole stand out in the appetizer basket; a spicy surprise brings the heat in the entrée round; a special flour for dessert could prove to be inspiring or intimidating.

Southwestern Strength

Four chefs find a surprise in the appetizer basket and get a bit overzealous pounding pork for their entrée; the final two competitors are tickled pink by the discovery of pink pineapple in their dessert baskets.

Tickled Pink Pineapple

The chefs turn PB&J pancakes into appetizers; a rainbow ingredient in the entrée basket is not a sunny surprise for the chefs; ice cream drama in the dessert round has the judges on the edge of their seats.

Drag Brunch

Helps viewers master new receipes and cooking techniques, jazz up family meals, learn the latest in healthier cuisine and explore fine restaurants nationwide.  Hosts include world-class chefs, restauranteurs, working mothers and celebrities.

Food Network HD

Helps viewers master new recipes and cooking techniques, jazz up family meals, learn the latest in healthier cuisine and explore fine restaurants nationwide.  Hosts include world-class chefs, restauranteurs, working mothers and celebrities.

Food Network

The chefs go overboard while making gluttonous food; they compete for time with the fryer in the appetizer round, struggle to pair ingredients with their steak entrées and pull out the stops with gummy cinnamon roll desserts.

Gimme Guilty Pleasures

Four chefs focus on the fresh and humble food of Tuscany; for the appetizer, they must make good choices while dealing with a super-lean meat, and they face issues of confidence and competence to make it to the finale.

Battle Italiano: Tuscany

Italy's olive oil capital inspires four chefs as they create coastal cuisine from Puglia; in the appetizer round, a chef's mistake causes a big stink in the kitchen, and a cactus creates a prickly situation in the dessert round.

Battle Italiano: Puglia

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Four contestants must rely on their culinary creativity to prepare three recipes with a set of random ingredients provided at the last minute; those who fail to impress end up on the chopping block.

S59 E6 | Gimme Guilty Pleasures

E15 | Death is Not an Option

E14 | Basket Antics

E13 | Celtuce Setbacks

E12 | Heart and Sole

E11 | Crustacean Craze

E10 | Avocado Bravado

E9 | Southwestern Strength

E8 | Tickled Pink Pineapple

E7 | Drag Brunch

E6 | Gimme Guilty Pleasures

E4 | Battle Italiano: Tuscany

E3 | Battle Italiano: Puglia