A fried ingredient is a bit of a head-scratcher for the chefs in round one

In the final, the two remaining chefs go all out.

Guest judge Andrew Zimmern is on hand in this competition filled with bizarre surprises in all the baskets. The chefs have to contend with an offbeat ice cream flavor and an unusual meat in the appetizer round. In the entree round, a shocking-looking protein must be combined with a pink veggie. And the dessert basket contains some odd eggs and a peculiar Turkish treat.

Three brilliant Iron Chefs -- Marc Forgione, Jose Garces and Alex Guarnaschelli -- are set to judge four exceptional Chopped Champions on a mission to create an incredible Thanksgiving feast! The champs' Turkey Day appetizers must include turkey in more than one form, then another bird gets some love in the entree round. Then, an epic sandwich and a sweet casserole are two of the ingredients that keep the final two champs' gears spinning.

Four chefs set out to prove that ice cream can work well in two savory courses. A scoop is sandwiched in the middle of an indulgent ingredient in the first basket. Then a unique ice cream flavor at the center of an unusual dish is the big surprise in the second basket. And the judges have high hopes for the much-anticipated ice cream dessert round.

With $10,000 at stake, there's a twist in the competition! The chefs learn that they will be required to fry something in every course. In the appetizer round, a brightly colored beverage and a stuffed pasta are part of the puzzle. A decadent finger food and a protein-packed shocker challenge the chefs in the entree basket, while a classic cookie and a wild sundae bring the fun to an exciting, frying dessert round.

The chefs get fries and thighs in every basket, starting with a delicate protein paired with a newfangled starch in the appetizer basket. Bubble tea crashes the theme party in the second round, and the dessert basket features a fun, sugary twist on fries, but the chefs are challenged to make thigh meat work with dessert.

Four chef/entrepreneurs have something to prove in the Chopped kitchen. In the first round, will their hearts sink when they see hearts of palm and rabbit escabeche in the basket? And a curious ingredient substitution leaves the judges perplexed. Then three chefs fight to make goat chops a great main dish ... or risk being chopped. And it's crunch time for two finalists, when they must make dessert using blue corn tortilla chips.

Four repeat champs are back for the Chopped Champions Grand Finale and the chance to make a $50,000 meal! The appetizer basket challenges the chefs with a seafood delicacy that requires a high degree of thoughtfulness. An in-your-face shocker in the second basket leaves the remaining chefs racing to make bold plates. And with the prize at stake, the two remaining chefs face off in a dessert round with a basket that is fittingly difficult.

The four competing chefs get budget baskets full of low-cost ingredients for every round, and they have to make basic foods burst with flavor. A box of fish sticks is the big catch in the first basket, and the second round involves a lesson in putting your best foot forward when cooking with chicken feet. Finally, cheap wine and a cake mix mingle in the last budget basket.

An amazing blend of cultures, Creole cuisine is as comforting as it is complex. Four chefs who specialize in this cooking style are challenged to be creatively inspired by the basket ingredients. The judges are excited to chomp down on alligator meat in their appetizers, but the chefs seem overwhelmed by an imposing protein in the entrée basket. Then in the dessert round, the final two chefs struggle to settle on clear plans for the ingredients.

Conclusion. Four "Chopped" all-stars face off for $10,000. Featured ingredients include bananas, endives, melons and molasses.

Who is the unstoppable, un-"choppable" champion? Four tenacious repeat winners fight it out for the three-peat and the biggest cash prize in Chopped history! Ready for anything, the chefs open the appetizer baskets to find an over-sized sea creature and a scoop-shop treat. Then a wild combination in the entrée basket makes an intense round even more outrageously difficult. And when the two remaining champions find champagne in their baskets, just whose victory the judges will be toasting is the $50,000 question.

Four amateur chefs who have been yearning to compete in the Chopped kitchen get their chance! Yet, will they be sorry when they open up the first basket and find a daunting sea creature? Then in the entree round, an unfamiliar tuber challenges the competitors as the energy level peaks. The two amateurs remaining in the final round must create a dessert using crackers and red wine.

All-Star chefs Madison Cowan, Eric Greenspan, Brian Malarkey and Art Smith converge in the Chopped Kitchen to fight it out for a spot in the $75,000 finale. In the first round, a slimy ingredient provokes some disgusted reactions from the competitors and judges. In the entree round, the beautiful fish in the basket leads the chefs to make some surprising mistakes. And when the two finalists go in totally different directions with their desserts, it's up in the air which approach will be more pleasing to the judges.

Four female butchers battle it out for a shot at $10,000. In the first round, the competitors must break down a large piece of beef while sizing up a sweet salad in the basket. Fresh chickpeas pose a time-consuming challenge in the second basket. Then, a third savory round gives the last two women a final chance to show off their butchery skills.

Martha Stewart is thrilled to celebrate her favorite holiday, Halloween, as a judge in the Chopped kitchen. All manner of spooky fun is found in the first basket, including a scary sight in a martini glass and macaroni and cheese in a clever package. A witch's cauldron holds a green, savory surprise in the entree basket, and it's demolition day at the haunted gingerbread house as the final two chefs make their desserts.

Host Ted Allen and his sister -- plus three judges and their siblings -- crowd the kitchen for a wild Thanksgiving competition! These turkeys are sure to have a blast cooking together, starting round one by tackling a curious green bean creation and a bitter green. There's no bird in the Thanksgiving entree basket but there's plenty of delicious fall goodness. Finally, a latte and lots more await the final competitors in the dessert basket.

Four more enterprising chefs try to ace the most difficult job interview imaginable and score the chance to work for a Chopped judge. In round one, offal is an awfully shocking surprise, and judge Maneet Chauhan will be watching to see who stumbles and who shines. Then, in the entree round, when a cut of meat proves problematic, can the chefs figure out the best approach in time to get dinner on the table for a potential future boss? And in the dessert round, judge Chris Santos is excited to see what the chefs can do with deep-fried champagne. The winner of this battle moves on to the tournament's finale, where one champion will conquer all to seize the opportunity of a lifetime.

Four chefs are aiming high as they attempt to impress Chopped judges Maneet Chauhan, Scott Conant and Chris Santos, who are desperately looking for sous-chefs, but they won't settle for anything less than the perfect candidate. In this fourth preliminary battle of the tournament, the chefs open the appetizer basket and find a special seafood item that Scott knows very well. In the entree round, the chefs gain some confidence as they work with an Asian street food and a sugary soft drink. In the dessert round, Maneet is eager to see how the chefs use one of her favorite ingredients. If they can balance flavors, they might win her favor. The victorious chef from this battle will move on to the tournament's finale.

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Four chefs with distinct personalities enter the Chopped kitchen on a quest to show the judges who they are and what they can do. In the first basket, they're not too thrilled to see a sea creature nobody has worked with before, and a fryer battle ensues. Steak in the entrée basket seems like a luckier draw, but the chefs will have to ace the doneness under pressure. Finally, a condiment made with worms is a squirmy surprise in the dessert basket

Four chefs open the first basket to find a strange, modern food: donut-shaped sushi. Will they know how to make it work with a crunchy snack in their appetizers? The judges are happy to see frog legs in the second basket, but they aren't quick to leap to any conclusions about how the entrees will turn out. And some challenging textures in the dessert basket jeopardize the last two chefs' chances for perfect final plates

The competing chefs are told to picture themselves in a lovely coastal town as they prepare a meal of magnificent beach bites for the judges. A variety of seafood and a flotilla of edible boats kick things off in the appetizer basket. When more than one of the competitors don’t leave much time to plate, they cut it close and try to beat the clock. A cute, beach-themed surprise makes an appearance in the entrée basket, and desserts with a splash of rum and a dose of fun are in store for the judges.

The chefs get foods that heal in the ingredient baskets and have to make dishes that are both yummy and healthy. A little fish packed with nutrients is the star of the appetizer basket, but will it go well with the rest of the mystery ingredients? Following some frantic moments at the end of the entree round, the judges must decide whether a competitor's ill-advised decision to slice beef tenderloin is a deal breaker. In the dessert round, the final two chefs race to make plates that include nuts and berries.