Notes: In this special episode, the three rounds (appetizer, entrée, and dessert) were replaced by breakfast, lunch, and dinner.

Notes: This episode featured four contestants that were previous winners of Food Network Star that were competing for $10,000 for the charity of their choice. The judges were the mentors for Season 8 of Food Network Star.

Notes: This is the fourth of a series of special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Amanda Freitag as the Chopped judge to beat. The fish heads in round 1 were from cod. In the third round, they made savory courses instead of dessert.

Notes: This is the first part of a five-part sweet-focused tournament with a different dessert in every episode of the tournament. The winner of each preliminary round advanced to the finale, whey they competed for a grand prize of $50,000. This episode centered around chocolate and the pantry was filled with various different chocolates and sweet ingredients. The chefs had 30 minutes for each of three dessert rounds; the first round had spicy chocolate desserts, the second round had salty chocolate desserts, and the third round had sweet chocolate desserts.

Notes: This is the first of a series of special episodes where three past Chopped Champions competed over the course of two rounds for a chance to cook against a Chopped judge in the final round. This episode featured Alex Guarnaschelli as the Chopped judge to beat.

Notes: This was a team competition featuring pairs of single chefs meeting for the first time as blind dates. The winning pair also won dinner at one of judge Chris Santos' restaurants in addition to the prize money.

Notes: This was one of a series of episodes where chefs cooked with foods popular during a given time period. This episode featured food hypothesized to become popular in the year 3000. The end of this episode had a dedication to Chef Taylor Hurt who passed away in November 2020.

Notes: This is the second part of a five-part tournament where Alton Brown selected the baskets, including one outrageous ingredient suggested by fans on social media.

Notes: This is the final part of a five-part grilling tournament. Each previous tournament theme was represented in the baskets (wild game, seafood, steak, and pork).

Notes: This is the third in a series of meat-themed episodes. Beef was the featured protein in every round. The tri-tip in the first round was given to the chefs intact. The beef fudge in the third round was chocolate fudge made with beef fat instead of butter.

Notes: This is the last of four episodes featuring things we eat when we're "hangry". The baskets in this episode had typical late night food staples.

Notes: This is the first part of a five-part outdoor tournament in Maine, centered around comfort foods. The winner of each episode advanced to the finale for a chance at $25,000. Each episode had a different theme; this one is bacon-related dishes with bacon in every basket. The bacon beer cheese in the first round was beer cheese with cheddar and swiss, in a bacon wrapped beer mug. The gelatin shots in the second round had vodka, caramel, and bacon bits inside with a gummy candy egg on top. A rainstorm interrupted the final round judging, shutting off power and limiting filming of the judge's discussion to vertical phone cameras.

Notes: This is the second part of a five-part sweet-focused tournament. This episode centered around doughnuts. The pantry was filled with various decorative toppings, and there was preheated oil on each stove and an extra fryer. The chefs had 30 minutes for each dessert round; the first round had to feature sweet doughnuts, the second round had to feature savory doughnuts, and the third round had to feature filled doughnuts. The toe jam jelly in round 3 was made of tangerine, orange, and elderberries.

Notes: This was part four of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Scott chose the appetizer basket, Chris chose the entree basket, and Maneet chose the dessert basket.

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Notes: This is the first of four episodes featuring what we eat when we're "hangry" (hungry & angry). The baskets in this episode include ingredients that we eat after a heartbreak.

Notes: This is first part of a five-part tournament where Alton Brown selected an outrageous basket ingredient for each round suggested by viewers on social media. The winner of each heat went on to the finale where they competed for $25,000. The M.R.E. in round 2 was chicken teriyaki.

Notes: This is the final part of a five-part sweet-focused tournament and all three rounds were 30 minutes. The pantry had several types of baked goods and sweet toppings, as well as extra ice cream machines and a cotton candy machine. The first round dessert had to include a whipped element. The second round dessert had to feature an icy element. The third round dessert had to feature a flambéd element; and the third round's final basket ingredient was a lighted "candelabra" made of white chocolate candles filled with vanilla pudding.

Notes: This is the fourth part of the Martha Rules tournament. In this episode, the chefs were told they could be eliminated mid-round. Martha taste-tested components from everyone's stations and eliminated a chef in the middle of Round 1. A chef was also eliminated at the end of the first round. In the third round, Martha brought in a runner-up chef from a previous Martha Rules round.

Notes: This is the third part of a five-part sweet-focused tournament. This episode centered around cake and the pantry was filled with various edible decorations. The chefs had 30 minutes for the first round, 45 minutes for the second round, and one hour for the third round. The first round featured cupcakes, the second round was bundt cakes, and the third round was layer cakes.

Notes: The basket ingredients in this episode were inexpensive and budget-friendly; some of the more expensive ingredients normally found in the pantry were removed. This originally aired as a second new episode immediately following the 'New Year's Party' episode above.

Notes: Every basket in this episode had a thigh meat protein and a version of french fries. The chefs had to fry something in every round. To accommodate the frying requirement, a second fryer was brought into the Chopped kitchen. The long fries in Round 1 were potatoes puréed and piped into oil to look like a long french fry. The tornado fries in Round 2 were spiralized potatoes fried on a skewer, resembling a continuous curly fry. The cookie fries in Round 3 were actually shortbread cookies shaped like french fries.

Notes: This is the final part of the champions vs. judges tournament with two appetizer knockout rounds and a final entree round. The chefs competed head to head in the first round and the judges competed head to head in the second round with both rounds featuring the same ingredients; that guaranteed a judge and a champion in the third entree round. A coin toss decided which group chose the order for the first two rounds; the judges won the toss and chose to go second. All rounds lasted 30 minutes. Although the judges losing, a smaller donation was made to Turn Up! Fight Hunger in honor of Chef Marc's performance.

Notes: Part 2 of a 5 part series. While Chopped normally obscures brand names, the Worcestershire sauce in the second round is a product of tournament sponsor Lea & Perrins.

Notes: This was part three of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Maneet chose the appetizer basket, Scott chose the entree basket, and Chris chose the dessert basket.

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Notes: The final part of a 5 part series, in which the winner earned $50,000. The contestants were given 40 minutes in the entree round rather than the usual 30 to allow proper time to prep the goat.

Notes: This is the second special "Brady Bunch" episode. The basket ingredients were inspired by the Brady Bunch Hawaiian episodes. Home cooks competed and were judged by three of the six kids from the show. The edible tiki in Round 1 was a sugar cookie decorated with edible ink to look like a tiki. The burned beans in round three were French-style candy covered peanuts.

Notes: This is part 2 of a 5 part grilling competition. Each episode features four chefs from a region known for their barbecue; this episode featured North Carolina. The "sonker" in the third round is a type of deep-dish cobbler with a lattice pie crust on top, with a "milk dip" on the side that mimics crème anglaise.

Notes: This is part 4 of a 5 part grilling competition. Each episode features four chefs from a region known for their barbecue; this episode featured Texas. The third judge in this episode, Ernest Servantes, is a Texas native and winner of the first Chopped Grill Masters Tournament. Chopped normally obscures brand names, but the third basket featured Blue Moon wheat ale (a sponsor of the tournament).

Notes: The baskets in this episode celebrated American summertime food. The patriotic eggs in Round 1, the star spangled spaghetti in Round 2, and the candy chocolates in Round 3 were dyed red, white, and blue.

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Notes: This was a themed episode that required chefs to make tacos in every round. Baskets included taco-related ingredients.

Notes: This was a blind date team competition. Two private chefs were paired up based on their interests and what they were looking for in a romantic partner. They met for the first time on the show and had to work together.

Notes: Part 4 of a 5 part tournament. While Chopped normally obscures brand names, the cheddar cheese in the third basket was Sargento 4 State Cheddar - a product of a Chopped sponsor.

Notes: This was a Thanksgiving episode featuring amateur cooks who serve their communities. The Food Network gave a gift certificate to each eliminated contestant.

Notes: This is the fourth part of a five-part outdoor tournament. The theme of this episode is pizza, both as a basket ingredient and as a dish in each round. The four meat pizza in Round 1 consisted of pepperoni, ham, sausage and bacon. The spaghetti pizza in Round 2 was meatballs, cheese, and sauce on top of a baked spaghetti crust. The cereal pizza in Round 3 was a pizza crust topped with cream cheese icing and colorful cereal.

Notes: This is the first of two special "Brady Bunch" themed episodes with basket ingredients inspired by Brady Bunch episodes and the 1970s. Home cooks competed and were judged by three of the six kids from the show.

Notes: In the second round, "'O pere e 'o musso" is described by the judges as a Naples street food made of boiled pig snout and pig foot.

Notes: Part three of five. This heat featured chefs from the Marines. The fried chicken ice cream in the dessert round was vanilla ice cream molded onto a pretzel rod and coated in corn flakes to look like fried chicken.

Notes: This was part two of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Chris chose the appetizer basket, Maneet chose the entree basket, and Scott chose the dessert basket.

Notes: Four young home cooks with large social media followings on Twitter, TikTok, and Instagram compete. Each basket also had at least one ingredient that originated as a social media trend. They were given 30 minutes in the appetizer round instead of the usual 20.

Notes: This is the third part of the Martha Rules tournament. In this episode, Martha made contestants switch stations in the middle of every round.

Notes: This is the third summer grilling tournament. This time around, the winner of the first episode received $10,000 and a spot in the $50,000 grand finale. The tournament was held at Beringer Vineyards in Napa Valley, California. Instead of an oven and stove, contestants were provided with a gas grill, charcoal grill, and smoker. In addition, some other equipment such as a blast chiller and ice cream machine were not available.

Notes: This is the second of a series of special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Scott Conant as the Chopped judge to beat. In the third round, the chefs made savory courses instead of dessert.

Notes: This was a cheese themed episode with cheese in every basket. The lemon soda in the first round was an Italian-style "limonata". The ants in the second round were dried and flavored with basil.

Notes: This was part five of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For the finale, Chris chose the appetizer basket, Scott chose the entree basket, and Maneet chose the dessert basket. The winner, Chef Moran, opted to become a sous chef for Scott at his restaurant in Scottsdale, Arizona.

Notes: Chef Tahiz cut herself during the appetizer round. Her bandage had to be reapplied at one point. She had lost a considerable amount of time. Chef Eliza had to help her plate, and the dish was not correctly plated. Though the judges were still able to taste the dish, the plating led to Chef Tahiz’s elimination that round.

Notes: Part 3 of a 5 part tournament. Due to the extensive time required to prepare abalone, the abalone in the first basket was cleaned ahead of time. To save time in the third round, both chefs agreed to use pre-shelled pistachios from the pantry instead of ones from the basket; the judges permitted this since both chefs had the same advantage.

Notes: Part 1 of a 5 part grilling tournament featuring 16 pro grillers. The winner of each preliminary round advanced to the finals to compete for $50,000 and a trip for 2 to Beringer Vineyards in Napa Valley, California. Like past grilling tournaments, this was an outdoor competition where the chefs had to grill. Filming returned to Queens County Farm for this year's tournament. While Chopped normally obscures brand names, the Cabernet Sauvignon in the first basket was a product of tournament sponsor Beringer Vineyards. Chef Andy competed on Season 6 of Gordon Ramsay's Hell's Kitchen in 2009, finishing in 8th place.

Notes: The theme of this episode was Chinese food. Each round had Jack Black give the competitors hints on the basket ingredients, in concurrence with Kung Fu Panda 4.

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Notes: This was a viewers' choice episode. The basket ingredients were chosen by fans across social media and there was a short video in each round from Chopped fans explaining why they chose an unusual ingredient.

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Notes: This was a vegetarian and vegan-themed episode where the chefs had to make meatless dishes. The tomato macarons in Round 3 were actually strawberry flavored, made to look like tomatoes with green icing vines.

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Notes: This was the first part of a five-part casino-themed tournament where the grand prize was a minimum of $25,000 with a chance to win more. In each round chefs rolled the dice to change one of their basket ingredients for a mystery ingredient under a cloche. Odd numbers were "unlucky" (bad) ingredients and even numbers were "lucky" (good) ingredients. In round 1, Chef Zane rolled dice to swap out his rattlesnake and got duck tongues (odd number). Chef Monique rolled to replace her rattlesnake and she got Japanese eggplant (even number). In round 2, Chef Zane rolled to swap his goat leg for snow peas (even), Chef Kaleena rolled to swap her cheese for saffron (even), and Chef Graham rolled to replace his cheese with gelatin tuna salad (odd). In round 3, Chef Zane rolled to swap his vegan turkey for a century egg.

Notes: This is the second of four episodes featuring what we eat when we're "hangry". The baskets in this episode had fast food, alcohol-related ingredients, and/or remedies for hangovers. The judges claimed they drank the night before to accurately portray being hungover for the show.

Notes: Although not in the original airing, later reruns of this episode were dedicated to Jax Beaubien, due to her passing in May 2023. This marks the third time a contestant has competed posthoumously.

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Notes: This is the final part of the Alton Brown tournament. Alton surprised the contestants by doubling the prize money from $25,000 to $50,000.

Notes: This is the fourth part of a five-part tournament. This episode featured three Chopped judges from past "Beat the Judge" episodes and the winner of the "Beat Bobby Flay" Chopped tournament. The "hootenanny" dish in Round 1 is a baked dessert similar to a German pancake. The "zen garden" in Round 3 was edible rocks (candy) on sugar "sand".

Notes: This is the final part of a five-part tournament. In every round, the chefs played the slots to add to or subtract from the grand prize. Dollar signs would add $5,000 to the pot, while cleavers would subtract just as much from it. In the appetizer round, the chefs got three dollar signs, adding $15,000 total. In the entrée round, the chefs got two dollar signs and a cleaver, adding $5,000 total. In the dessert round, the chefs got two dollar signs and an empty payline, adding $10,000 total and bringing the final pot to a grand total of $55,000. In the appetizer round, Chef Kat swapped her money mints for halibut filets (by successfully betting on red), Chef Kirsten swapped her buffalo chicken fries for alligator hearts (by unsuccessfully betting on black), Chef Sam swapped her buffalo chicken fries for duck bills (by unsuccessfully betting on red), and Chef Ann swapped her buffalo chicken fries for broccoli rabe (by successfully betting on red). In the entrée round, Chef Kirsten swapped her fish maw for brownie hotdogs (by unsuccessfully betting on red). In the dessert round, Chef Ann swapped her liver cheese for mustard ice cream (by unsuccessfully betting on red).

Notes: This is the final part of a five-part casino-themed tournament. In each round, the chefs rolled the dice to add to or subtract from the grand prize. The numbers rolled would be multiplied by a thousand with even numbers (between $2,000 and $12,000) adding to the jackpot and odd numbers ($3,000 to $11,000) subtracted from the pot. In round one, Chef Zoe rolled dice to swap out her chirashi and got spicy chicken spread (odd number). Chef Nichole rolled to replace her vodka and she got durian fruit (odd). In round two, Chef Zoe rolled to swap her camel cheese and got blood oranges (even number). Chef Grace rolled to swap her vegan lobster and got mushroom ravioli (even). In round three, both chefs opted to swap their pickled pork skins. Chef Zoe got yeast extract spread (odd) and Chef Kaleena got cape gooseberries (even). The final prize amount was $40,000.

Notes: The theme of this episode was chocolate in every round. Chef Anthony works under regular Chopped judge Marcus Samuelsson.

Notes: This was the first Chopped Grill Masters tournament ever. This is part 1 of a 5 episode series of episodes, where sixteen "pro" grillers competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000. The "Grill Masters" episodes were taped outdoors at Old Tucson Studios near Tucson, AZ. Jennifer and Tommy Duncan are husband and wife. The yak steaks in the first basket appeared to be top sirloin steaks.

Notes: This was part one of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. Throughout the tournament, the chefs were judged on their kitchen skills and work ethic in addition to the usual criteria of presentation, taste, and creativity. Additionally, each set of ingredients in the tournament was chosen by a judge; for this part, Chris chose the appetizer basket, Maneet chose the entree basket, and Scott chose the dessert basket.

Notes: This episode featured beef in every basket. The iceberg wedge in the first round was a fully dressed salad with bacon, tomatoes, and blue cheese dressing.

Notes: Part one of a five-part military tournament featuring 16 chefs who serve in the US military. The winner of each heat advances to the finals where they will team up with the other three finalists to cook against the judges and win up to $75,000 for charity. During the tournament, the first round was extended to 30 minutes. Each heat features chefs from a different branch of the military, this episode featured the Navy.

Notes: The theme of this episode was BLT inspired dishes and every basket featuring versions of bacon, lettuce, and tomatoes.

Notes: Each round required something fried. To accommodate the theme, an extra deep fryer and air fryers were provided. The deep-fried BBQ in the appetizer round was a pulled pork fritter topped with coleslaw and BBQ sauce.

Notes: The theme of this episode was grilling. Unlike most grilling episodes, the chefs were allowed to use the ovens. The BBQ sundae in the second round was layers of couscous, mashed potatoes, baked beans, coleslaw, and BBQ sauce in a mason jar that were made to look like an ice cream sundae.

Notes: Part four of a five-part tournament. All four contestants in this episode previously competed in the first Chopped "Beat Bobby Flay" tournament. The "dirty fries" in round 2 included tortilla chips, chili, beans, sour cream, and jalapeños. The "head cheese" in Round 3 was made from the head of a pig.

Notes: This is the third of four episodes featuring things we eat when we're "hangry". The baskets in this episode featured hot and spicy ingredients.

Notes: This is the first part of a five-part grilling tournament with 16 chefs competing for a $25,000 prize. Each episode in the tournament had a theme; the baskets in this episode featured wild game. Unlike past grilling tournaments, this one was held indoors on the new set and the chefs had large, open-fire grills.

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Notes: This is the fourth part of a five-part tournament where Alton Brown selected the basket ingredients, including one outrageous ingredient in each round.

Notes: Part two of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale. A hammer and screwdriver was provided in the dessert basket to help the chefs crack open the ostrich egg.

Notes: Four chefs who won past episodes and competed in Chopped tournaments return to win money for their charity of choice in this Thanksgiving episode. Food Network made a donation to the charities of each eliminated chef.

Notes: This episode featured runners-up from various multi-episode Chopped tournaments who did not win their final rounds.

Notes: This episode featured amateur cooks and paid tribute to nurses on the front lines during the COVID-19 pandemic. The nurses were adorned in rare Chopped nurse medical scrubs rather than chef jackets.

Notes: This was part four of a five-part tournament. In the appetizer round, Chef Ann swapped her goat water for tuna casserole (by unsuccessfully betting on red), Chef Jorge swapped his vodka cranberry for branzino (by successfully betting on black), and Chef Natascha swapped her wasabi root for duck confit (by successfully betting on red). In the entrée round, all three chefs chose to swap out their eel, with Chef Ann swapping hers for Kauai sweet prawns (by successfully betting on red), Chef Natascha swapping hers for twice-baked potatoes (by successfully betting on red), and Chef Jorge swapping his for baby corn (by successfully betting on black). In the dessert round, both chefs chose swap out their aloe vera leaves, with Chef Ann swapping hers for pears (by unsuccessfully betting on red, but then winning at the slots), and Chef Jorge swapping his for a crepe cake (by successfully betting on black).

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Notes: This is the fourthpart of a five-part sweet-focused tournament. This episode centered around ice cream. The pantry was filled with various sweet toppings and extra ice cream machines were provided. The chefs made an ice cream dessert each round; the first round had to feature milkshakes, the second round had to feature ice cream sandwiches, and the third round had to feature ice cream sundaes.

This round simulated the format of Beat Bobby Flay, with a 45 minute final round. Lobster ravioli was Stephen's choice in Round 3. At the end of Round 3, the judges in Rounds 1 and 2 were replaced with new judges for a blind taste test; Ted presented each dish.

Notes: The theme of this episode was weird ingredients in every basket. The "unicorn barf" in round three was a colorful marshmallow treat.

Notes: This is the third part of a five-part grilling tournament. This episode's baskets featured steak and related ingredients.

Notes: For the first time, the 5 part grilling tournament was hosted indoors; on the Chopped set (redecorated to suit the grill theme, though it's not the first time the show has had all-grilling episodes). Each episode features four chefs from a region known for their barbecue; this episode featured Kansas City, MO. The winner of this episode would go on to the finale to compete for $50,000. Guest judge Moe Cason was a contestant in the 2017 Chopped Grill Masters Tournament. The entree round obscured the soda pop brand (which appeared to be ‘’Dr. Pepper’’) but featured Bush's spicy black beans (a long-time sponsor of Chopped).

Notes: The gnocchi sandwich in Round 2 consisted of a gnocchi tossed in a cheese sauce stuffed inside a mozzarella lined pizza dough.

Notes: Final part of the military tournament. The four finalists competed as a team in each round, against a different Chopped judge. A $25,000 donation was made in the name of the winner of each round. Chef Freitag won the first round, and the remaining two were won by the military team. First Lady Jill Biden made an appearance during the final round's judging to thank the military chefs for their service.

Notes: This was the final part of a five-part tournament. Guest judge Giorgio Rapicavoli competed in the 'Ultimate Champions' tournament.

Notes: This episode featured four grandmothers as contestants. They are given 30 minutes in the appetizer round instead of the usual 20.

Notes: The theme of this episode was cheese in every mystery basket. A variety of cheeses was also included in the pantry.

Notes: This was one of a series of episodes where chefs cooked with foods popular during a given time period; this episode highlighted foods from the 1990s. The lunch kit in the appetizer round contained crackers, mozzarella, and pepperoni. The canned pasta in the entree round was macaroni in a tomato sauce. In addition, Chef Tribble competed twice on Hell's Kitchen, finishing in third place in its fourteenth season, and winning its seventeenth season.

Notes: This is the second part of the Martha Rules tournament. In this episode, Martha changed the amount of cook time partway into each round. The appetizer round was reduced to 15 minutes. The entrée round had an extra 5 minutes (35 minutes total) but there was also an extra ingredient in the form of a margarita made by Martha. The dessert round lasted for as long as it took Martha to make a lemon meringue pie (their time ended up being a little over 25 minutes).

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Notes: Compilation episode featuring highlights from the first 26 seasons (and the Chopped: After Hours web series), along with tips on competing in the Chopped kitchen.

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Notes: This episode focused on "epic burgers" with a pantry full of burger toppings and every basket containing a burger or burger ingredient.

Notes: This was part three of a five-part casino-themed tournament. In round 1 all the chefs rolled dice to swap their pork bung: Chef Zoe got chili dogs (odd number). Chef Nick got kohlrabi (even number), Chef Tajahi got pork brains in gravy (odd), and Chef Raquel got black garlic (even). In round two, Chef Zoe rolled to swap her spaghetti ring eggs for broccoli rabe (even). Chef Nick cut himself in the middle of the second round. In round three, both chefs rolled to swap their relish. Chef Tajahi got tomato soup (odd), and Chef Zoe got chocolate-covered strawberries (even)

Notes: The guest judge in this episode was Chef Ray Garcia. Chef Siricharoen works at Beauty & Essex, which is run by Chopped judge Chris Santos. The cupcake in the second round was a vanilla cupcake with fondant on top shaped to look like lo mein noodles.

Notes: This episode was a Thanksgiving-themed episode featuring four home cooks who were also teachers. They are given 30 minutes in the appetizer round instead of the usual 20.

Notes: This episode featured diner food in every basket with the requirement to plate it in an upscale manner. Neil Patrick Harris was a celebrity guest judge for this episode. Chef Horgan previously worked with regular Chopped judge Alex Guarnaschelli.

Notes: The theme of this episode was gameday, with sports themed foods in every basket. Guest judge Nick Mangold is a retired American football player. The edible beef shooters were little ground beef "cups" filled with a Bloody Mary-based sauce.

Notes: This is the second part of a five-part tournament. This episode featured four Chopped judges from past Beat the Judge episodes as contestants.

Notes: This episode featured a dog-related theme, and was produced on a new "summertime" set. The competing chefs were all dog lovers whose dishes included a separate treat, using at least one basket ingredient, for a golden retriever named James. To do so, the chefs were given an extra 10 minutes in each round, and all the baskets had ingredients that were safe for dogs to eat. The "doggie beer" in the second round was bone broth and the "cappuccino" in the third round was just whipped heavy cream.

Notes: Part two of a five-part tournament. This heat had two repeat winners who were in the final two of past tournaments, and two past winners who have only previously competed in their debut episodes.

Notes: This a Thanksgiving themed episode. The rounds were modified to fit the theme: the first round was "sides," the second round was "turkey," and the third round was "pie." This is the first episode where all three rounds were given extended time limits: the first round was 30 minutes to accommodate multiple side dishes, the second round was extended to 45 minutes to give enough time to butcher and cook the turkey, and the third round was 45 minutes to give enough time to bake a pie.

Notes: The theme of this episode was bacon in the appetizer round, burger ingredients with a requirement to make burgers in the entree round, and beer in the dessert round.

Notes: This is the second part of a five-part outdoor tournament. The theme of this episode is burgers, with some form of burgers in every basket. The chefs didn't have to make burgers in every round but they did have to make rich, comforting, burger-inspired dishes. The canned burger in Round 2 was a cheeseburger with ketchup, mayonnaise, and pickles.

Notes: This was part one of a five-part tournament in which the grand prize was a minimum of $25,000 (with a chance to win more). This casino-themed tournament allowed chefs to bet on and play a game of roulette to exchange one of their basket ingredients for new ingredients hidden under golden (lucky) or black (unlucky) cloches. Unsuccessful bets on red or black resulted in choosing from "unlucky" (bad) ingredients, while successful bets resulted in choosing from "lucky" (good) ingredients. However, the dessert round became a "double down" round with a twist. In addition to the roulette wheel, the chefs were given a second chance if they lost at it. They could either choose an unlucky ingredient or instead play the slots at a slot machine for another chance at choosing a lucky ingredient. But if they lost at the slots, as well, then they would be given the worst, unluckiest possible ingredient available. In the appetizer round, Chef Sami spun the wheel to swap out his playing card cookies for yuzu (by successfully betting on red), and Chef Kat spun the wheel to replace her ravioli in a can with croissants (by successfully betting on black). In the entrée round, Chef Kat spun the wheel to swap her pork uterus for black chicken (by unsuccessfully betting on black), Chef Day spun the wheel to swap her hoisin sauce for a charcuterie board (by successfully betting on red), and Chef Andy spun the wheel to replace his pork uterus with limburger cheese (by unsuccessfully betting on black). In the dessert round, Chef Andy spun the wheel to swap his rotisserie chicken for fermented butter (by unsuccessfully betting on black), and Chef Kat spun the wheel to swap her own rotisserie chicken for cow eyeballs (by first unsuccessfully betting on red and then losing at the slot machine).

Notes: This was a Halloween themed episode. The ingredients in every basket were inspired by horror films. The pea soup in Round 1 was meant to evoke 'The Exorcist'. The "maggots" on the Round 1 cupcakes were made of fondant. The liver, fava beans and the chianti in round 2 were a reference to 'The Silence of the Lambs'. The "severed fingers" in Round 2 were shortbread cookies shaped and colored to look like fingers. The "eyeball dip" in Round 3 was a scoop of sweetened cream cheese with a kiwi and blueberry iris and pupil in a pool of raspberry coulis.

Notes: This is the second grill masters tournament, taking place a few years after the first one, and in a different location: Queens County Farm in Queens, New York. This tournament would kick start an annual, summer competition special for every year after this one. Just like the first tournament, there are 5 episodes, with 4 episodes being preliminary rounds and the winners of all four rounds competing in the finale for a $50,000 prize. Chef Chris forgot the ricotta in round 3, but was given the win based on the performance of his entire meal.

Notes: The chefs had to fry at least one item in each round. To accommodate the theme, a second fryer was put into the Chopped kitchen.

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Notes: This is the fifth of a series of special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Marc Murphy as the Chopped judge to beat. In the third round, they made savory courses instead of dessert.

Notes: Part three of a five-part tournament. The chefs in this heat previously competed in the finales of past champions tournaments, with Chef Chapman being the only past grand champion. The rainbow cookie cake in Round 1 was reminiscent of an Italian rainbow cookie with red, white, and green colors made with almond and topped with chocolate and raspberry jam in-between each layer. The "lemon dessert" in Round 2 consisted of an edible shell made to look like a lemon filled with lemon gelee and a mousse that contained lemongrass and green cardamom.

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Notes: This is the final special episode where three past Chopped Champions competed for a chance to cook against a Chopped judge. This episode featured Maneet Chauhan as the Chopped judge to beat.

Notes: Each basket contained spicy ingredients, including a variety of chili pepper that got progressively hotter with each round.

Notes: This is the third part of a five-part outdoor tournament. The theme of this episode is macaroni and cheese, with a different type of cheese, in every basket. In the first round, the "mactini" was mac and cheese inside a large martini glass. The corndog sushi was a corndog, but with a smoked salmon roll instead of a hot dog. The lava cake in the third round was a large mac & cheese fritter with a hot cheddar cheese center.

Notes: This is the first part of a five-part champions vs. judges tournament featuring eight chefs and eight Chopped judges, all of whom are past winners. Two chefs and two judges will compete in the finale for the largest prize offered in the show thus far: $100,000, to be donated to "Turn Up! Fight Hunger" if a judge wins. This episode had four chef competitors from "Beat The Judge".

Notes: Part five of a five-part tournament. Because the episode was 60 minutes and but four chefs versus three, two chefs were eliminated in the entreé round, and only the entreé round factored into the judges' decision. The stuffed doughnuts in Round 1 were stuffed with vanilla ice cream that was covered in rainbow sprinkles. The potted meat in Round 2 was made with chicken and pork. The deep-fried milk in Round 3 was sweet custard thickened with corn starch, then breaded and deep-fried.

Notes: This was part three of a five-part tournament. In the appetizer round, Chef Sam swapped her marshmallows for skirt steak (by successfully betting on red), Chef Jim swapped his twenty-four-karat chicken wings for lamb leg steaks (by successfully betting on black), Chef Josh swapped his stargazy pie for opah (by successfully betting on black), and Chef Brittany swapped her marshmallows for olive soup (by unsuccessfully betting on black). In the entrée round, all three chefs chose to swap out their cured tuna hearts, with Chef Brittany swapping hers for freeze-dried ice cream sandwiches (by unsuccessfully betting on red), Chef Josh swapping his for pork belly (by successfully betting on red), and Chef Sam swapping hers for gummy sushi (by unsuccessfully betting on red). In the dessert round, Chef Josh swapped out his pork and gelatin for a whole chicken in a can (by unsuccessfully betting on red and then losing at the slots).

Notes: This was part three of a five-part tournament. Guest judge Ayesha Nurdjaja had previously competed in "Judge Knows Best".

Notes: Part 5 of 5; the finale. The qualifying chefs competed for $50,000 and a trip for 2 to Beringer Vineyards in Napa Valley, CA.

Notes: To recognize Black History Month, the competitors and panel of guest judges were all Black. The basket ingredients represented Black culinary staples.

Notes: Pastry chefs competed in this special all-desserts episode with chocolate in every round. In the first round they had to make "crunchy" desserts, in the second round they had to make "gooey" desserts, and in the third round they had to make "fruity" desserts. Guest judge Thiago Silva won his the baking episode season 22, Fabulous Baker Boys.

Notes: Each basket had oversized ingredients, including one ingredient that, due to its size, was both placed under a separate cover in the pantry and had to be shared among the chefs. In line with the theme, the chefs also had to include big flavors in their dishes.

Notes: This episode required the chefs to pickle something in every round. Each basket contained at least one pickled/brined ingredient.

Notes: This was part four of a five-part casino-themed tournament. In round one, Chef Tiffani rolled to swap her purple noodles and she got Iberico ham (even number). In round two, Chef Nichole and Chef Nicholas rolled to swap their ambrosia salad. Nichole got sake (even), while Nicholas got sweet breads (odd). Also, Chef Tiffani rolled to swap her slot machine candy and got colatura di alici (even). In round three, Chef Nichole rolled to swap her tuna jerky and got whiskey truffles (even), while Chef Tiffani swapped her candy burrito and got blood pancakes (odd). With Nichole's victory, this marks the first Chopped tournament to have a woman win every preliminary round, thus ensuring an all-female tournament finale.

Notes: This was a special all-desserts episode with pastry chefs. There was chocolate in every basket; the first round was dark chocolate, the second round was milk chocolate, and the third round was white chocolate. The first round was extended to 30 minutes.

Notes: Last part of the 5 part tournament. The winners of the four previous episodes competed for an additional $50,000. The tortillas in the first basket were given to the chefs as uncooked masa. While Chopped normally obscures brand names, the Cabernet Sauvignon in the third basket was a product of tournament sponsor and host Beringer Vineyards.

Notes: This is third part of a five-part tournament where Alton Brown selected the basket ingredients, including one outrageous ingredient in each round.

This is the list of episodes for the Food Network competition reality series Chopped, beginning with season 41. New episodes are broadcast on Tuesdays at 8 p.m. ET.

Notes: Part 3 of a 5 part series. The fruit skewers included purple grapes, pineapple, strawberries, and cantaloupe. Donna and Harry were engaged at the time of filming.

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Notes: This is the finale of 2018's grilling competition. The finalists represented Missouri, North Carolina, Tennessee, and Texas, all competing for a chance at $50,000. The piñata in the dessert basket was shaped like a red chili pepper and filled with caramel squares, malt balls, strawberry hard candies, and taffy.

Notes: Part one of a five-part tournament featuring 16 past winners. The winner of each heat advances to the finals for a chance to cook against Bobby Flay and win $50,000. This heat featured four repeat winners who were in the final two of past tournaments.

Notes: This was part two of a five-part tournament. Guest judge Angie Mar won the second Chopped: Grill Masters tournament. The salad cake in the third round was made up of green sugar wafer paper "lettuce" and shaved white chocolate "parmesan" with vanilla cake croutons.

Notes: This is part 3 of a 5 part grilling competition. Each episode features four chefs who specialize in a specific region's barbecue; this episode featured Memphis, TN. Chef Campbell is the sister of former Chopped contestant Erin Campbell. A basket item in the appetizer round (BBQ nachos) was originated by chef Mellor. The winner, despite currently working in New York, grew up with ‒ and cooks ‒ Memphis style barbecue.

Notes: This is the final part of a five-part outdoor tournament and each past themed ingredient (pizza, bacon, burger, mac & cheese) was featured in the baskets. The "hot butt cappy" in Round 1 was capicola presented in a long Italian-style sub sandwich. The "pizza cocktail" in Round 2 was a Bloody Mary with tomato and mozzarella garnish. The cinna burger in Round 3 was a quadruple bacon cheeseburger with cinnamon rolls instead of burger buns.

Notes: This is the third of a series of special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Tiffani Faison as the Chopped judge to beat. In the third round, they made savory courses instead of dessert.

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Notes: This was part four of a five-part tournament. Christian Petroni has been a competitor and a guest judge previously. The chocolate fish in the second round was all dark chocolate. The dessert pizza in the third round was a crust topped with chocolate icing and shavings, a cherry, churros, cookies, and doughnuts.

Notes: Part 4 of 5. While Chopped normally obscures brand names, the lamb loin chops in the first basket were provided by tournament sponsor Walmart. Chef Joanna competed on Season 3 of Gordon Ramsay's Hell's Kitchen in 2007, finishing in 9th place.

Notes: This was a holiday episode where Chopped judges competed in teams with their significant others for their charity of choice. The appetizer round lasted 30 minutes instead of the usual 20 minutes.

Notes: This was part two of a five-part tournament. In the appetizer round, all four chefs chose to swap out their pork blood, with Chef Terri swapping hers for roasted bone marrow (by successfully betting on red), Chef Alexandra swapping hers for Chinese broccoli (by successfully betting on red), Chef Kirsten swapping hers for Cornish hens (by successfully betting on black), and Chef Alex swapping his for heirloom tomatoes (by successfully betting on black). In the entrée round, Chef Alexandra swapped her chitlins for circus peanuts (by unsuccessfully betting on red), Chef Kirsten swapped her chitlins for chocolate-covered onions (by unsuccessfully betting on red), and Chef Alex swapped his cotton candy burrito for Hen of the Woods mushrooms (by successfully betting on black). In the dessert round, both chefs chose to swap out their garlic juice, with Chef Kirsten swapping hers for vanilla bean paste (by successfully betting on red), and Chef Alexandra swapping hers for salted caramels (by successfully betting on black).

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Notes: Chef Kim cut herself in the middle of Round 1 and was unable to plate her dish; given the severity of her cut, she was medically evacuated before tasting.

Notes: This is the first of a special five part, outdoor tournament in Maine for $50,000. Unlike past Chopped tournaments, this tournament features various special challenges doled out by Martha Stewart. For this episode, Martha reduced the pantry to a basic 20 ingredients. She swapped out the 20 ingredients in the first two rounds for pastry-based ingredients in the third round.

Notes: Sixteen past Chopped Champions compete in this five-part tournament where the winner gets $50,000. Guest judge Jamie Bissonnette won his season 6 episode ('Chefs on a Mission').

Notes: Part 3 of 5. Chopped normally obscures brand names but the first basket features Sargento cheese, a longtime sponsor of Chopped.

Notes: Chef Innis had previously competed on the eighteenth season of Hell's Kitchen. He was eliminated in ninth place.

Notes: The appetizer basket was presented by David Hyde Pierce. The entree basket was presented by Brittany Bradford. The dessert basket was presented by Fran Kranz.

Notes: Part 2 of 5. Chopped normally obscures brand names but the third basket specifically identified Bush's baked beans, a sponsor of the tournament.

Notes: Returning Chopped champions compete in an all-desserts episode for their charity of choice. Every basket contained at least one sugary ingredient and a spice. Each round was 30 minutes, the time limit for dessert rounds.

Notes: The theme of this episode was smoke. The chefs were required to smoke something in every dish and they were provided stovetop smokers, smoking guns, and various flavored wood chips.

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Notes: This was the second part of a five-part casino-themed tournament where each chef had the option to roll the dice to switch out an ingredient. Chef Andrew swapped out his cookie dough doughnut and got canned haggis with lamb (odd number), Chef Grace swapped out her cod milt and got wagyu ribeyes (even number), Chef Corey swapped out his cocktail sauce and got Jonah crab claws (even), and Chef Jenessa swapped out cod milt and got natto (odd). In round two, Chef Grace swapped her cherry wax lips and got fish heads (odd), Chef Andrew swapped his sea cucumber and got alligator ribs (odd), and Chef Corey swapped his breakfast bowl and got bitter melon (odd). In round three, Chef Grace swapped her bottarga and got pear brandy, and Chef Andrew swapped his ketchup seasoning and got whacky flavored jelly beans (odd).

Notes: This was one of a series of episodes where chefs cooked with foods popular during a given time period. This episode highlighted foods from the 1960s.

Notes: The theme of this episode was "clambakes" with associated clambake and summery, beach ingredients in every basket.

Notes: Part four of a four-part tournament. Winners of the three previous episodes faced off for $15,000 in two rounds: appetizer and entree. Judging after the second round held both the first and second rounds in consideration to determine the tournament winner. In the third round, the winner faced celebrity chef Robert Irvine in an additional entrée round for a chance to increase the winnings from $15,000 to $40,000. This is the first episode where three chefs compete in the Appetizer round and the two chefs compete in the Entree round.

Notes: Part one of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale for a chance to win a grand prize of up to $40,000. Diane Dimeo was also in the first Chopped Champions event in season 2, and Marc Anthony Bynum was a finalist in the second Chopped Champions event in season 5. The edible flowers in the entree round included pansies, snapdragons, and nasturtiums. The apple teeth in the dessert round were made from apple slices, peanut butter, and marshmallows.

Notes: Part three of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale. Leslie Roark Scott was a finalist in the 2015 Chopped Grill Masters Tournament.

Notes: Ted Allen hosted this special Holiday themed compilation episode featuring highlights from previously-aired episodes, both holiday and non-holiday. Throughout the episode, Ted opened baskets featuring tongue-in-cheek ingredients for simple holiday treats: the first basket was for a holiday variant on the Moscow Mule cocktail, the second basket was for a simple affogato, and the third basket allowed for Ted to simply use the cleaver to chop off the top of the champagne bottle.

Notes: This was a New Year's Eve themed episode with festive basket ingredients that had a luxurious slant. The caviar waffle bites in the first round were waffle sticks topped with caviar, creme fraiche, and chives.

Notes: Part 2 of a 5 part tournament. The winner received $10,000 and a spot in the $50,000 grand finale. While Chopped normally obscures brand names, the baked beans in the first basket were Bush's Smokehouse Tradition Grillin' Beans - a product of a Chopped sponsor.

Notes: The theme of this episode was pie, with some form of pie in every basket. Each round, the chefs were required to make a type of pie.

Notes: The burger meal mix in round 1 was Salisbury flavored. The beer ramen in round 2 was actually ramen in a glass with a "beer" broth and egg whites "foam".

Notes: This is the final part of the Martha Rules tournament where the winner receives $50,000. In the first round Martha let each contestant pick a fourth ingredient from Maine's Earth Farm garden (Eric got mustard greens, Vlad got celery, Saba got kale, and Jennifer got lettuce). In the second round, they were directed to a separate table where Martha and the judges presented five cooked ingredients in a lobster bake and the contestants had to use at least three of them in their dish. In the third round, the finalists had to milk cows to get their fresh milk. There was no elimination in Round 1 followed by a double elimination in Round 2.

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