About
A high energy, fast paced cooking competition that challenges four up-and-coming chefs to turn a selection of everyday ingredients into an extraordinary three-course meal. After each course, a contestant gets “chopped” by our panel of esteemed culinary luminaries until the last man or woman left standing claims victory.
Cast
Ted Allen
as Himself - Host
Seasons
Season 1
Season 2
Season 3
Season 4
Season 5
Season 6
Season 7
Season 8
Season 9
Season 10
Season 11
Season 12
Season 13
Season 14
Season 15
Season 16
Season 17
Season 18
Season 19
Season 20
Season 21
Season 22
Season 23
Season 24
Season 25
Season 26
Season 27
Season 28
Season 29
Season 30
Season 31
Season 32
Season 33
Season 34
Season 35
Season 36
Season 37
Season 38
Season 39
Season 40
Season 41
Season 42
Season 43
Season 44
Season 45
Season 46
Season 47
Season 48
Season 49
Season 50
Season 51
Season 52
Season 53
Casino Royale XL
Season 55
Season 56
Season 57
Season 58
Season 59
Season 60
Competitors race to turn mystery ingredients into extraordinary three-course meals. This competition is all about skill, speed and ingenuity -- and only one chef will impress the judges enough to survive the chopping block.
Season 61
Season 62
Season 63
Season 64
Episodes
Season 1
Pilot: Octopus, Duck, Animal Crackers
In the series opener, four chefs must use octopus, duck and animal crackers to make an extraordinary three-course meal in three rounds of competition. A panel of culinary experts determines which chef's dishes deserve the $10,000 prize. Hosted by Ted Allen.
Tofu, Blueberries, Oysters
Featured ingredients include tofu, blueberries and oysters.
Avocado, Tahini, Bran Flakes
The chefs must work with avocado, cantaloupe, pecans, bran flakes and brioche bread.
Banana, Collard Greens, Grits
The chefs must work with bananas, collard greens and grits.
Yucca, Watermelon, Tortillas
The chefs must work with yucca, watermelon and tortillas in three rounds of competition.
Canned Peaches, Rice Cakes, Beets
Featured ingredients include canned peaches (appetizers); fruit punch and rice cakes (entrée); and beets, goat cheese and oatmeal (final course).
Quail, Arctic Char, Beer
The chefs must use quail in their appetizers, arctic char in their entrées, and beer in their desserts.
Coconut, Calamari and Donuts
The chefs must use coconut in their appetizers, calamari in their entrées and donuts with smoked Gouda in their desserts.
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