Season 2 - Episode Guide

The chefs are puzzled by the presence of a Middle Eastern ingredient in the appetizer round. The entree round won't be a snap as they must pair monkfish with cocktail onions and a sweet treat.

Some chefs draw a boudin blanc in the appetizer round, while calmer fish heads prevail in round two. Dessert makes the remaining two chefs holler for challah as they use this chewy bread as the basis for a za'atar filled dessert.

It's the war of the women as these four female chefs brave the baskets for a shot at $10,000. Chefs bring a "can" do attitude in the first round and salmon cakes abound.

Four chefs duke it out over pigs' ears and poblano peppers. We find out which chefs will rocket ahead when beef hearts and turkey breast appear together in the entree basket.

Fans across the nation weighed in with their ideas for these challenging baskets. In the appetizer round, prairie oysters and ketchup chips pop up as surprising choices from the land of plenty.

It's a culture clash for these chefs as Italian soda, Thai noodles and Indian spice garam masala collide in round one. Frozen French fries and tuna steaks force the chefs to sharpen their knives in the entree round.

Chefs get an unhelpful hand in the appetizer round when a pre-packaged staple rears its ugly head. There's not much love for turducken as the chefs battle it out in round two. Dessert throws yet another curveball.

Frog legs and cookies get things hopping in the appetizer round, as these four chefs face off. Cherry cheesecake raises the "steaks" in round two as one chef finds a new and inventive use for a toaster.

Chefs are challenged out of the gate as a host of unusual ingredients take the stage. Ready made eggrolls and stilton cheese collide in the appetizer round, giving way to the odd pairing of blood sausage and lemongrass in the entree.

There's no escaping the challenge in round one as chefs battle to transform chicken wieners and dried fruit into a winning combination. Brisket proves a tough meat to handle in the entree round.

Greek salad and beef pho make for strange bedfellows in the appetizer round. Round two challenges chefs to see who can transform a drive-thru staple into haute cuisine. The dessert round pits remaining chefs against each other.

A pork delicacy and a jarred delight jockey for position in the appetizer basket. Round two finds the chefs struggling with two Australian favorites in the entree basket -- sweet pavlova and spring lamb.

Will chef's dream of winning the $10,000 go up in flames? It's anyone's game as pheasant is paired with a chocolate candy and vanilla beans. It's a bit of a shell game, as a chef makes dollars from donuts in the dessert round.

Can an appetizer be made from smoke and sugar or will some spice make it nice? The chefs face leftover butter chicken in the entrée basket and an injury takes its toll. Will slow and steady in the dessert round win the race?

Will an appetizer with a prickly vegetable cause our chefs to choke or will berries and bran muffins stump them in the entrée round? For dessert, ingredients from four corners of the earth have the chefs inventing new cuisine.

The chefs need to scuttle in the appetizer round. There’s no silver lining in the entrée round when tripe is found in the mystery basket. Will creativity turn sausages into a dessert worthy of winning.

Four chefs race against the clock to transform yesterday's meals into a winning dish. Stale bread, a gingerbread house and a bottle of bubbly add to the struggle as each competitor rolls up their sleeves in this exciting leftover episode.

The chefs are challenged with “bucking” the trend when the appetizer ingredients are revealed. Entrée’s confirm that it’s hard to beat bacon. The chef’s discover that it’s not easy to use greens in a winning dessert.

Old world spices meet new world sensations in the appetizer and entrée round. Civilizations collide when harissa and chocolate are combined. What will get the chef’s goat when a milk of a different kind is found in the dessert basket?

Tilapia and egg noodles create a bang out of bland. Can saba hide the gamey taste of elk loin in the entrée round?  No muss, no fuss when cornmeal is found in the dessert basket.

No guts no glory for the chefs in the appetizer round. Will they be able to pull a rabbit out of their hat as they prepare their entrée? It all comes down to the wire in the desert round but which chef will make the best use of their time?

It’s Merry-Go-Rounds as the Carnival comes to Chopped Canada! The chefs try to create a ‘ballyhoo” with an appetizer of waffle donuts and root beer floats. But will there be room for dessert after an entrée of chili fries and corn?

Jelly rolls and stout face off in the appetizer round. The entrée basket brings the garden to the plate. Can the chefs overcome the machine as the clock ticks down in the dessert round?

The chefs see red in the appetizer round when duck gizzards and sauerkraut are revealed. Everything but the kitchen sink is used in the entrée round. Salt, sweet and sweaty hits the pots for dessert.

The chefs compete to be a Lob-Star in the appetizer round. Tenderness doesn’t come easy when the chefs are faced with pot roast. It’s a blast from the past when ice cream parlour favourite roars into the dessert round.

Canned sardines has the chefs in a pickle during the appetizer round. Will they be able to Roe their way to success with their entrée? Fortunes are told in the dessert round.