Ted Allen, Jeff Mauro, Jet Tila and Chris Santos compete with their moms; the teams strive to carefully crack quail eggs; a large fish and some lemons make up the second basket; the final two duos find ways to use blood oranges and walnuts.
Contestants make sausage appetizers that must also include a fruity beverage; an open-faced sandwich meets a diminutive veggie in the entree basket; two competitors left to grill dessert face a boozy marshmallow and a bag of nuts.
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 2, 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 dishes; a cookie in the first basket gets a laugh; salmon in the second basket seems simple but creates problems; an unusual flavor of gelato presents a challenge.
Chefs must use seafood and some boozy veggies in the first round; the judges decide who has the chops to get goat chops just right in the second round; finalists scramble to incorporate cheese and vegetables into their desserts.
Chefs must make lamb appetizers that include a trendy toast; poultry and snap peas are part of the round two challenge; competitors do their best with fruits and a fermented beverage in the dessert round.
The chefs imagine they're making a memorable meal for a backyard party in this cookout competition using a hybrid protein and a ketchup stand-in, burger fixings, but no beef, and an edible centerpiece.
A dough typically used for flatbreads and a strong-tasting melon in round one; a different dough is at the center of the second basket, prompting the competitors to bake again; final dish features a marshmallow spread and lemon balm.
For the first battle, Alton demonstrates the science behind smoking foods, and the chefs are encouraged to infuse every dish with smoky flavor; tiny radishes and a strangely savory cookie are in the mix for round one.
A dehydration theme for the baskets; the first round has the chefs making quick use of instant mashed potatoes; a diabolical dessert basket has the chefs scrambling to make dehydrated eggs work in their final plates.
The wonders of molecular gastronomy; making a powder from a fat, the problem with transparent ravioli; lamb cooked with a modernist method and new age noodles; a cake that looks and tastes like a drop of water for dessert.
To kick off round one, Alton demonstrates the mad science of champagne and the competitors embrace a fermentation theme; a Japanese specialty is the talk of entree round; an unusual cake inspires some unusual choices in the dessert round.
Four champions return to fight for $50,000; in the first round, a small fish and a strange condiment puzzle the champs; a stunningly-presented protein and a jar of something stinky are in the entree basket.