The chefs start the competition off with some smorgastarta appetizers, including savory Swedish layer cake; a sweet powder and prickly produce cause problems for the competitors; the chefs struggle to made eggplant into a dessert.
The competitors face handy sandwiches and sweet popcorn; a strange take on a mimosa; the two finalists seek the best way to execute their creative ideas for dessert.
Twelve returning champions try their hands at making Scandinavian fish and a sugary cereal as they attempt to get to the $40,000 grand finale in the first part of the tournament with Bobby Flay.
The chefs must make the perfect midnight meal; an innovative appetizer of fried foods and a trendy cocktail; prized mushrooms and a popular street food for the second round; breakfast flavors make up the final round basket.
Four more returning contestants battle for the chance to compete against Bobby Flay; the contestants must use seafood that needs tenderizing and a canned product for the appetizer; a king of the sea and an icebox cake await them for the entree.
In the first basket, the chefs unveil a Cajun specialty; a porky protein adds some flavor to the chefs' fish entrees; in the final basket, the chefs find a chewy drink.
The returning winners struggle to keep track of all four ingredients for the first round, which include cold soup and a stuffed lobster; a giant piece of meat and some tasty little dried fruits make up the entree's ingredients.
In the first-round basket, the chefs find pork buns and Mexican street corn; the competitors must use a pickled product with a fair favorite for the entree; delectable cakes and an odd sauce make up the ingredients for the final round.
The $40,000 title fight finale; the three undefeated champs must make appetizers with camel meat and a strange sauce; an especially difficult entree round.
The butchers take whiskey shots as they handle cuts of pork for the appetizer; a big bird and an oddly-named radish make up the entree basket; the finalists find an ice cream that only a butcher could love in the dessert basket.
In the appetizer round, the chefs try to make meaty appetizers; the chefs get to choose which part of an animal to use for their second dishes; the final chefs make piggy desserts.
A familiar can and a space-age beverage in the first basket; something frozen in time and something nostalgically spherical for round two; a drink named for a movie legend must be used for dessert.
Four chefs complete viewer-chosen tasks; the fans pick a creepy protein and a bloody soup; something hearty and something hot in the second basket; dessert dishes made with offal and atole.
Canned ham and mussels challenge the chefs in the appetizer round; 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.
The chefs show off their takes on the taco; tripe and mustard rabe in the appetizer basket; Asian sauce and a beautiful protein in the entree basket; the finalists create inventive desserts with Mexican chocolate.
The chefs find a strange pizza in the appetizer basket; two proteins in the second round present a challenge for the competitors; chilies in the dessert basket.
The chefs get to use farm-fresh ingredients; poultry and pickled chilies in round one; in the entree round, the chefs make lamb dishes with fresh greens; the chefs make some odd choices for the dessert round.
The chefs must work with caviar and expensive seafood in the first round; the second million-dollar basket contains a luxurious sweet and a delicious rarity; a $100 breakfast item in the final basket.
A giant circle of dough with a long history and veggies that look like tiny watermelons in the first basket; chewy candy and sweet cheese for the entree; green leaves and blueberries for dessert.