2024-07-02
Jesse Palmer lands in the Big Apple for some finale fireworks, and the bakers create red, white and "woo-hoo" desserts for his backyard BBQ. The one baker who can blow the judges away with their exploding fireworks cake will take home the $25,000 prize. (Repeat).
Eddie Jackson and Maneet Chauhan pull out all the stops to help chefs Bernard Bennett and Lena Le roll out a victory over Bobby Flay. (Repeat).
Chef Tiffani Faison and The Kitchen's Jeff Mauro give Bobby Flay a royal pain as chefs Roosevelt Ceasar and Natalia Rosario make a run for his crown. (Repeat).
Chopped judge Alex Guarnaschelli teams up with Chopped Sweets judge Elizabeth Chambers to give Bobby Flay some bittersweet memories. They recruit chefs Leanne Mascoli and Melanie Moss, who are sweet on walking away with a win. (Repeat).
Calamity ensues when Amy Sedaris teams up with Michael Symon to take Bobby Flay down. Comfort food queens Kristin Beringson and Amanda Salas are ready to dish out a loss. (Repeat).
Chef Esther Choi, a friend and maestro of modern Korean cuisine, takes on Bobby Flay's Titans. (Repeat).
Michael Symon heads to the largest, most thrilling barbecue competition on Earth: the American Royal World Series of Barbecue. Over 500 BBQ pitmaster teams battle it out in two days for glory, bragging rights, and a share of $85,000 in prize money. (Repeat).
Michael Symon is ready to celebrate Dad, and he kicks things off with his Dad-approved twist on Smoked Brisket Chili. Then, there's Cornbread with Honey Butter and Chocolate Peanut Butter Bars with Bruléed Marshmallow that'll put a smile on Dad's face. (Repeat).
Michael Symon amps up summer parties with some of his seasonal favorites. He starts with the classic American coney dogs, grills barbecue corn ribs, and cools down with orange strawberry cream pops. (Repeat).
Guy Fieri gets brunch with a crunch when Chef Aarti Sequeira cooks peanut fried steak with yogurt turmeric gravy; Chef Justin Warner leans towards lunch with his shrimp corn dogs; and Chef Jonathan Waxman does a delicious pork Milanese. (Repeat).
Everything's stuffed in Guy Fieri's kitchen as Chef Adam Sobel dives into 'Nduja Stuffed Calamari, Chef Aarti Sequeira shares her Shumai Stuffed Mushrooms, Chef Lee Anne Wong makes Ma Po Lamb Dumplings and Chef Aaron May serves Salted Caramel Beignets. (Repeat).
Three chefs from Oregon, Texas, and New York, who specialize in vegan and vegetarian cuisine meet Eric Adjepong in the arena with the hopes of knocking Chef Alex Guarneschelli out of the competition. (Repeat).
Eric Adjepong welcomes three modernist cuisine experts from New Jersey, Colorado and South Carolina. These chefs are ready to stretch the boundaries of food as they try to outcook Chef Alex Guarnaschelli. (Repeat).
Alex asks four chefs to make plates that stick to one's ribs before they lighten things up with detox dishes. Then, the two final competitors head back into the parking lot to deliver decadent desserts. (Repeat).
Four Southwestern competitors get a cactus product and casserole in the appetizer basket, while a spicy surprise brings the heat in the entrée round. Then, a special flour for dessert could prove to be inspiring or intimidating. (Repeat).
U.S. Navy chefs can expect anything but smooth sailing. They create spectacular appetizers using an aged meat product before reworking a patriotic cake for dessert, all with $75,000 for a charitable cause on the line. (Repeat).
Four members of the U.S. Air Force compete in the Chopped kitchen. In the appetizer basket, the chefs find a bowl of something comforting and a crunchy snack, while the dessert round includes a wild play on pickles. (Repeat).
Chopped salutes the U.S. Military and welcomes the few, the proud, the U.S. Marine Corps chefs to the kitchen! In the appetizer round, the chefs must figure out how to make something that's normally "ready to eat" ready for the judges! Then in the entrée round, a breakfast food in the basket will awaken the chefs' creativity. Finally, a savory-sweet mash up in the dessert basket turns the final ro
Be all you can be in the Chopped kitchen! Four chefs from the U.S. Army have their marching orders to transform a favorite soldier comfort food into an elevated appetizer. Then, an exotic vegetable and a tender meat surprises the chefs in their entrée baskets before a festive drink shakes up the remaining competitors in the dessert round. The champion of this competition wins a spot in the tournam
Joining forces for the finale, the four military finalists cook as a team against a mystery Chopped judge in every round! Four-versus-one seems like a clear advantage for the military chefs, but they're teamwork is tested when they disagree about the timing involved for their first round veggie dish. In the second round, everyone is excited to see beautiful steaks in the basket, and the judges are
Four former military service members who are pursuing culinary careers compete. Challenges include combining a favorite American comfort food with a sweet drink; making an entrée with a patriotic pasta and a savory pie; and creating desserts out of pudding and cheese. (Repeat).
Chefs must create an American dinner course with sunny ingredients. (Repeat).
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Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one chef's creation misses the boat. Then, the chefs take a culinary trip to the Midwest with comfort dishes, and the final two channel the great outdoors with glamping-style dishes. (Repeat).
The chefs battle it out to see who can build the most epic burger masterpieces. An awe-inspiring tower kicks off the first round of hamburger hustling. An old-school lunchbox favorite adds a bite of yummy, kitschy fun to the entree round. (Repeat).