Full of energy and precocious abilities, four aspiring chefs take over the Chopped Kitchen and face a judging panel featuring actor Billy Gardell and The Kitchen's Marcela Valladolid and Geoffrey Zakarian. In the first round, they must tame the sweetness of some basket items. Pizza is a fine surprise in the entree round, but lamb loins stump some of the young competitors. Then, lemon curd and a fun retro candy get a spin for dessert.

Strange bagels, a strong paste and an injury make for an exciting appetizer round. Later, the chefs get to cook with fresh pasta sheets and gooey marshmallows.

Beet hummus and head-on shrimp are found in the appetizer basket; a giant milkshake gives the kid chefs something to get excited about, when making entrées; and desserts are created using fruit and yogurt.

Thanksgiving meals are cooked for the judges, who include Martha Stewart, Chris Santos and Geoffrey Zakarian. First, appetizers are made using spiral ham and three different turkey parts must be used in the entrée round; pumpkin spice lattes.

The first round features strange fungi and frozen treats. Later, the junior chefs express their dislike of unappealing entrée ingredients; and they find it challenging to turn French fries into desserts.

Actress Mila Kunis joins chefs Scott Conant and Madison Cowan at the judges' table. Included: appetizer baskets contain both yummy and yucky ingredients; the heat is on to cook a perfect salmon dish.

Gingerbread houses, leg of lamb and donut snowmen are among the festive ingredients the four junior chefs have to work with, when they cook to impress judges Sam Kass, Marc Murphy and Martha Stewart.

Model Camila Alves McConaughey and chefs Michelle Bernstein and Scott Conant serve as the judges. The first round, featuring shellfish and a dried seafood snack, leaves one chef in tears. Later, cereal and a beautiful cut of meat are used to make entrées.

Laila Ali, Marc Murphy and Sam Talbot are the judges for a battle that begins with a creepy-crawly snack and fried onions in the appetizer basket. Later, the junior chefs show disdain for a canned product in the entrée round.

Twin sisters are among the competitors. Included: cookies and veggies are mandatory ingredients in the first round; a beautiful birthday cake takes the young chefs by surprise, when cooking entrées.

Young chefs create appetizers with a classic kid food and some unusual chips. Later, they are given a sour basket ingredient in the entrée round; and a puny snack could make them crabby, when making desserts. Hayden Panettiere serves as a judge.

Appetizers are made with a popular afternoon snack; Mexican ingredients are featured in the entrée round; and bugs don't go over well with the chefs, when preparing desserts.

Junior chefs from Rachael vs. Guy: Kids Cook-Off (2013) compete. Among the ingredients, they must transform, are a leftover burger and sweet drink in the appetizer round. Later, they are given cake batter and chicken to work with, when making entrées.

Season 2 begins with junior chefs having to transform a weird hot dog and a cheese, that doesn't want to melt, in the appetizer round. Later, retro candies make entrees pop; and raw cookie dough present a quandary, when making desserts. Sarah Michelle Gellar, Scott Conant and Monti Carlo are the judges.

Mother's Day is celebrated when the junior chefs cook with their moms in mind. Ingredients in the appetizer round include escargot and fruit pops. Later, a pricey cut of meat and gummy candy are used to make entrees; and desserts lean toward the unusual.

The junior chefs show kindness and help each other cut during an appetizer round featuring rock shrimp and beef tongue; quail and a variety of tiny foods in the entrée round; groovy cake in the dessert round. The judging panel includes Maneet Chauhan, Rico Rodriguez and Fabio Viviani.

Chefs Kardea Brown and Amanda Freitag are joined by actor Andrew Rannells to judge a very fishy competition. To start, some sugary items in the first basket have the competitors wondering how to create balanced dishes, and time-management issues create big problems for one junior chef. Later, entrees must include canned pasta and an extremely salty veggie; and an injury threatens to ruin a dessert dish.

A grilling competition starts off with rings of meat and donut hybrids in Round 1. For Round 2, a select piece of beef has the judges worried that the young chefs won't know how to treat it right; and fruit shows up in the dessert baskets.

Heart-shaped pasta must make it on the plate in the appetizer round. Later, the junior chefs face the challenge of shellfish and lime; and a creative take on cookies and milk is discovered in the dessert basket. Judges: Christine Taylor, Alex Guarnaschelli and Eddie Jackson.

Poor man's lobster and a sweet surprise cause a run on tortillas in the pantry; Round 2 offers the junior chefs the chance to play with an Indian tea snack and a lean meat, and chocolate and vanilla are brought together for dessert. Judges include actress Debby Ryan and chefs Marc Murphy and Geoffrey Zakarian.

Appetizers are made using both octopus and a tart dessert bar. For entrees, the junior chefs must contend with a confounding meat. And some strange fruit and colorful seeds are found in the dessert baskets. The judges are Alex Guarnaschelli , Kelsey Nixon and Donal.

Over the course of three rounds, the junior chefs have to deal with stinky ingredients; a snack mix and an assortment of mini veggies; and a reptilian cake and vegan cheese.

Funny cookies and a lean meat are part of the appetizer basket. Later, a junior chef faces the problem of burnt bacon, during the entrée round; and a shocking, crunchy snack proves challenging to work with, when making desserts with decorated cake pops. Judges are Marc Murphy, Jennie Garth.

A soft drink with a wacky flavor must be used in the appetizer round. Later, goat entrees are made with grapes in a funny shape and a crunchy healthy snack; and a last ditch dash to the ice cream machine makes for some dessert drama.

A plan for a boar dish falls apart in the final seconds of the first round; must-use entree ingredients include a delectable fish and some colorful tubers; and a taco theme in the dessert basket promotes a lot of creativity.