The chefs need a tool to bust apart a challenging ingredient; a trendy pastry meets a North African stew in the second basket; rosemary and ginger in the dessert round.
Four teenaged chefs compete; the first basket contains a sweet drink and a juicy fruit; the second baskets contains sophisticated ingredients; breakfast-like ingredients in the dessert round.
All courses must be composed of small plates; in the first round, the baskets contain Spanish ingredients, including gazpacho; the dessert round features catalan crème.
The chefs must make use of ingredients that are usually thrown out; the competitors have to get creative with a little bit of salad dressing and some paltry scraps of poultry; using fruit and veggie peels in desserts.
Some hearty meat-and-cheese appetizers; some big errors with a non-basket-ingredient gets one of the judges inordinately upset; playing with fire.
The chefs rush to make appetizers with pickled pigs' feet and sweet potato chips; the competitors try to make pie work with venison; two finalists come up with similar ideas for their desserts.
Unusual toppings are featured in the entree pizza round; the finalists must make pizza for dessert, with candied mushrooms and salted caramel sauce.
The chefs must make hamburgers for every round; veal burgers in the appetizer round; in the entree round a little quail egg causes a big headache for some of the competitors.
The chefs must figure out how to make chocolate work in the first two, savory, courses; combining two chocolate ingredients with cherries and a German layer cake.
Bacon is an ingredient in every basket; Mangalista bacon and apple chips; dried cherries; French toast and bacon for dessert.
The four chefs must make sausages work with toasted lager in the appetizer round; beer and pretzel must be combined in the dessert round.
Chinese dumplings and Middle Eastern noodles in the appetizer round; lamb is the key ingredient in the entree round; pawpaw desserts.