The chefs get treats from Ireland in every round, beginning with an iconic stout in the appetizer basket; a certain Irish delicacy upsets one chef in the entree round; the two remaining chefs work with an Irish ice cream treat and booze for dessert.
The competitors work with game meat in every round, starting with wild boar in the first basket and two wild proteins for a crowded entree basket; black forest cake is featured in the dessert round.
Chefs find donut-shaped sushi in the first basket; the judges are happy to see frog legs in the second basket, but they aren't quick to leap to any conclusions about how the entrées will turn out; there are challenging textures in the dessert basket.
A sensational sandwich battle begins with a mound of meat and some colorful potatoes; everyone's favorite hybrid bird makes an appearance in the second basket; the final two chefs take on a salty-and-sweet basket in the last round.
The competitors rescue foods that would normally be thrown out; Chinese and Italian foods make for some fusion cooking; the second basket contains half a sandwich and a bottle of sweet liquid; the chefs find coffee and grapes in the dessert basket.
The competitors take on Southern classics such as hush puppies and black-eyed peas in the first basket; something fried meets something sweet in the Entrée round; then, fruity, creamy and doughy desserts are the result of a busy final round.
In the first round, the chefs find a classic Asian food in an innovative form and some lovely plums; a tough cut of meat and a container full of an unusual mayonnaise product test the chefs' creativity in round two.
The chefs are asked to make a special-occasion meal, starting with appetizers that include a rare prized crustacean; in the entree basket, the competitors encounter more exquisite ingredients from land and sea, as well as a sweet curveball.