Chopped Canada - 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.

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.

Complex cooking and keeping it simple are two different strategies taken by the chefs vying for the top prize. Included: Finger fruit proves challenging in the appetizer round.

It's a battle with batter in the appetizer round; a big fish is the main ingredient in the entrée round; and a peachy dessert determines the winner.

Sweet and savory brings luck to the duck in the appetizer round; the entrée round has the judges debating between tried and true or bold and new; and a sorbet showdown determines the winner.

There’s nothing worse than getting chopped after the dessert round. Just ask these four chefs who are returning to the Chopped Canada kitchen for the ultimate vindication. Egos will be crushed and hearts will be broken as these fierce competitors try not to get chopped…again!

The Chefs go big with fierce flavours in the appetizer round. Entrée's can be lost in the sauce. It's overcoming fears as our chefs set out to cream the competition.

It's off to a bitter start in the Appetizer round. The chefs are grasping at tails when they prepare their entrée. How many risks are they willing to take to become the next Chopped Canada champion!?

Beans may be the 'cherry on top' for our chefs in round one. International influences inspire our chefs when the entrée ingredients are revealed. It's a battle to the end!

A tangy appetizer basket with a Ukrainian staple leaves the chefs shell shocked. In the dessert round, it's a battle of East vs. West to see who will take the cake.

The appetizers are smokin’ with Canadian smoked cheddar. The chefs must pick their own protein in the entrée round. Pasta for dessert leaves the chefs' faces as puckered as a tart basket ingredient.

Something smells fishy in the appetizer round and entrées prove to be no gouda for the chefs. The chefs go back to their roots in the dessert round.

There’s no bypassing the first mystery basket, but heartache is served when the chopping begins and things get fishy during the entrée round. Only one will taste sweet victory – who will it ‘Brie’?

Is it sibling rivalry or brotherly love when two sets of brothers compete in the Chopped Canada kitchen? Who will uphold the family name and take home the $10,000 prize?

The chefs go crackers in round one. It’s game on as the entrée gets hare-y. Will risk take the prize or better safe than sorry in the dessert round?

Does intense colour turn into great taste in the appetizer round? The entrée basket challenges the chefs to combine proteins. Is rice nice for dessert?

Beans abound in round one. The chefs go wild for their entrees and things turn gummy in the dessert round.

Round one reveals a cordial basket while the entrée brings a sting. What will be the icing on the cake for our chefs in the dessert round?

The baskets are “smokin” in round one. What will our chefs sea in the entrée basket? The dessert round is full of beans.

The appetizer basket has a wild side. Will a fowl entrée impress our judges? The dessert round gives our chefs the blues.

Sugar and rice may be nice in the appetizer round. The chefs compete for the halibut in the entrée round. A gummy dessert challenges the chefs.

It’s all about “head, heart and haggis“ in the appetizer round. The entrée basket is a bit cheeky. The dessert round has our chefs jumping through loops.

The pig is hidden in the appetizer round. The entrée basket’s brine will make a chef shine. Will the chefs crumble in the dessert round?

Is “go with what you know” the way to win the appetizer round? It takes more grits than gumption to survive the entrée. Things are rosy for dessert.

Dill-icious appetizers lead to entrée baskets that inspire our chefs to explore diverse cultural influences. The chefs create tasty treats from a savoury dessert basket.

The chefs shuck their way through the appetizer round. Things run “afowl” when the entrée is prepared. Dessert has the chefs barking up the wrong tree.

It’s tough terrine in round one. The chefs go against the grain when preparing the entrée. Dessert leaves egg on the face of the competitors.

Our chefs need to know the basics with bison. A little spice and fruit will go a long way as the chefs prepare the entrée. It’s a nutty dessert round.

The appetizer basket is hopping and popping before the junior cooks "bok it up” in the entrée round. And dessert goes from bitter to sweet. Judges: Anne Yarymowich, Susur Lee, Eden Grinshpan Competitors: Paige Clark, Age 11 (Brantford, ON) Ryan Valentino, Age 10 (Toronto, ON) Zoe Tarsitano, Age 12 (Cookstown, ON) Ellie Shram, Age 11 (Thornhill, ON)

The judges get cheesed with the appetizers. The juniors get creative and innovative in the entrée round. No sour grapes in the dessert round. Judges: Anne Yarymowich, Mark McEwan, Eden Grinshpan Competitors: Wynnie Hatcher, Age 10 (Toronto, ON) Billy Magirias, Age 10 (Toronto, ON) Hannah Hutzul, Age 11 (Toronto, ON) Erica Bucciacchio, Age 11 (Laval, QC)

Seasoning the sauce is key. But will it help the entrée when our cooks face a "rocky" round? In the final round, these junior cooks learn that everything is better with bacon - even dessert! Judges: Lynn Crawford, Anne Yarymowich, Mark McEwan Competitors: Cameron Knowles, Age 13 (Milton, ON) Ben Hagens, Age 13 (High River, AB) Leia Martin, Age 12 (Oakville, ON) Evan Kiriakou, Age 12 (Toronto, ON)

The juniors get colourful with their dishes. They take on a lean and mean ingredient in the entrée round and learn that adding some sweet can spice up any meat. Judges: Susur Lee, Lynn Crawford, Massimo Capra Competitors: Hudson Stiver, Age 13 (Bowen Island, BC) Eyal Stopnicki, Age 13 (Toronto, ON) Sydney Allen, Age 13 (Ottawa, ON) Abigail Chu, Age 12 (Mississauga, ON)

The junior cooks give'r with liver in the appetizer round and put their knife skills to test with a mystery entrée ingredient. It’s a sea of red when they open the dessert basket. Judges: Susur Lee, Eden Grinshpan, John Higgins Competitors: Jonathan Giovannoni, Age 12 (Spruce Grove, AB) Ryleigh Taylor, Age 12 (Toronto, ON) Jessica Davis-Sydor, Age 13 (Toronto, ON) Teanna Rauckman, Age 12 (Calgary, AB)

This kid showdown finds our junior chefs facing two proteins in the appetizer basket with a cherry on top. The entrée moves along at a snail's pace before a spicy surprise turns up the heat in the final round. Judges: John Higgins, Anne Yarymowich, Susur Lee Competitors: Jayna Lunny, Age 13 (Vancouver, BC) Taylor Durkee, Age 13 (Toronto, ON) Ryan Morantz, Age 12 (Toronto, ON) Charlie Bender, Age 11 (Thornhill, ON)

Part 1 of 5. A teen tournament gets underway in the Season 3 premiere, which also features the debut of Brad Smith as series host. Included: Four young chefs take on the sous vide, a CO2 canister and the anti-griddle. Also: Tensions runs high as a kitchen mishap threatens one of the competitor's chances of making it to the finale.

Part 2 of 5. The teen tournament continues with four young chefs being put to the test when they find "ants on a log" in their appetizer baskets. Also: Things snap, crackle and burn in the entrée round.

Part 3 of 5. The Teen Tournament continues with wild boar sausage in the appetizer round. Also: The claws come out when making entrées; and crumpets and an unusual fruit are the dessert ingredients.

Part 4 of 5. The Teen Tournament continues with the penultimate battle, which finds the chefs in a pickle when they face a protein substitute.

The grand finale of the Teen Tournament. Included: Things get greasy in the appetizer round; the entrée basket puts the chefs in a pickerel; and a popular sandwich serves as the basis for a prize-winning dessert.

It's never been hotter in the kitchen as our own Chopped Canada judges compete for charity. Judges: Massimo Capra, Lynn Crawford, Antonio Park Competitors: Michael Smith Mark McEwan Susur Lee Anne Yarymowich

Four Grandmas set a new pace in the Chopped Canada kitchen to bring home the prize money. Judges: Massimo Capra, Eden Grinshpan, Michael Smith Competitors: Faegi Bines, (Thornhill, ON) Mary Bastone, (Toronto, ON) Anita Antoine, (Markham, ON) McGillis-Kensley, (St. Andrews West, ON)

The flames burn higher when four fire fighters battle it out for the title of Chopped Canada champion. Judges: Susur Lee, Eden Grinshpan, Michael Smith Competitors: Ryan Brown from Toronto, ON Henri Persaud from Vancouver, BC Michael Varga from Port Moody, BC Scott Germain from Fort McMurray, AB

Four homegrown celebrities show off their hidden culinary talents in the Chopped Canada kitchen. Judges: Mark McEwan, Lynn Crawford, Michael Smith Competitors: Roz Weston from Toronto, ON Mary Walsh from St. John's, NL Steven Page from Scarborough, ON Keshia Chante Toronto, ON