Season 1 - Episode Guide

Chefs hash it out over Mac and Cheese Loaf. Popcorn spices things up in the entree round where chefs struggle to marry some unusual ingredients. In the dessert round, the proof is in the Butterscotch Pudding.

Four chefs find themselves in a pickle at the start. Competition heats up in the entree round as one chef gets the cold (pork) shoulder. A boozy basket yields spectacular desserts, leaving the judges with a difficult decision.

In the appetizer round, chefs try not to choke on processed cheese and Baked Beans. The entree forces chefs to sharpen their skills with Razor Clams and Hickory Sticks. A family favorite makes an appearance in the dessert round.

A seafood laden basket forces chefs to shuck against time in the appetizer round. Things take flight when the quail hits the floor. It's ice cream vs. ice cream in the dessert round as one chef's shot at $10K melts away.

In this cavity-inducing episode, a different childhood sweet appears in each basket. Four chefs must really dig deep as they look to marry candy and fish, duck and snack cakes and relish and graham crackers in this sweet episode.

Chemistry finds its way into the kitchen. A creative use of rambutan sets one chef apart from the rest in the entree round. Experience and ingenuity comes into play with radishes and feta cheese for dessert.

Clams prove difficult in the first round. Kimchi strikes a tangy note in the entree round, but a bold use of one ingredient can't make up for the quality of others. Durian for dessert is a welcome, but stinky, challenge.

It's do(nut) or die as chefs ramp up for the first round. Octopus challenges chefs to come up with three very different entrees, but it's the pastry that will save them from the chopping block.

Strawberry and sausage stump four fabulous chefs in the appetizer round. An offal sets one chef apart from the rest, but will it be enough to win it all? A marriage of marzipan and tarragon brings things to a brittle finish.

A breakfast ingredient causes chefs to fritter away time and key ingredients are missing. Miso paste challenges the palate in a salty entree basket and, in the dessert round, chefs look for inventive ways to present old favorites.

It's Quebec chefs against Ontario chefs in a heated battle for Chopped Canada Champion. Black licorice and candy coated chocolates cause sweet struggles and woodsy and spicy flavors turns things upside down for dessert.

A lunch lady, a dinner theater chef, a prodigal daughter and a small town cook with big city dreams battle to prove they are worthy of the title of Chopped Canada Champion.

It's a battle of the wings in round one as the chefs jockey for a spot at the fryer. Three chefs try to combine a traditional Japanese vegetable with a classic childhood snack. An ambitious dessert effort impresses the judges.

Things get a bit fishy as the chefs are handed a sweet, cheesy basket for the entree round. One chef chooses rhyme over reason as he boozes it up, while another leaves his beer on ice for the final showdown.

The entree round becomes a turkey shoot as the remaining chefs go bananas to make it to the final battle. One chef melts down as they noodle things over for the $10,000 prize.

Cod tongues cause conniptions as three earnest chefs struggle to defeat a cocky contender who promised to quit cooking forever if he doesn't take home the Chopped Canada prize.

Chefs stumble over simple ingredients when cheese puffs and chicken legs make an early appearance. In the entree round the canned version of an elegant seafood confounds, and one chef surprises us with a mobile pan-try.

A sickeningly sweet canned good presents a challenge in the appetizer round as one young buck faces off against three seasoned chefs. Colorful candies and burdock root complicate the entree basket.

One chef gets skewered by candy rolls and beef loin in the appetizer round. Chefs get a leg up in the dinner round. The dessert round poses a hot date with destiny for the remaining two chefs.

One chef finds himself in hot water when mussels and mushrooms appear in the appetizer round. A beverage from the space age makes for a sweet surprise in the dinner round.

The chefs are hard pressed in the appetizer round with canned ham and kohlrabi. 3 chefs must make something to "root" for by combining bacon and bok choy. Only 1 chef will "beet" out a victory with pound cake, candy and marjoram.

A fluffy sweet and a stiff drink raise the bar in the first round as a new mom and a chef school instructor set out to prove they've got what it takes. Organs and fruit make strange dinner partners in round two.

A strong appetizer round with escargot and onion rings leaves the judges wondering who should be chopped. Things heat up in the dinner round as one chef's rabbit is underdone and another's is cooked to a crisp.

Four chefs stick their necks out when ostrich and lollipops appear in the first round. The entree is tricky as a jiggly dessert must be mixed with a gamey meat. It's a pickle as chefs must incorporate a bar food into a dessert.

Chefs show they've got skin in the game with excellent uses of epiderm in the first round. One chef attempts the im-pasta-ble in the entree course. Chefs mustn't flake out over dried mashed potatoes and fennel in the final round.

Ingredients are missed, and a clam of a different colour causes complications in the dinner round. A familiar comfort food poses a new challenge in the final round as chefs struggle to repurpose it into a prizewinning dessert.