The competitors bring their best to the Chopped kitchen to impress judge Martha Stewart. In the appetizer round, they face a modern take on beef Wellington and an iconic canned meat, and one chef's ambitious plans force him to rush to beat the clock. In the entree round, Martha is excited to see what the chefs create with one of her favorite ingredients. The final two competitors have the same idea about what to make for dessert, but whose dish will be better?

Martha Stewart, the queen of farm-to-table cooking, is excited to judge a competition with gorgeous garden goodies in every basket. In the first round, the chefs find some impressive greens and a sweet treat with a good-for-you spin. Squash is the meatiest find in the second produce-packed basket. Will the chefs successfully make it a star on their plates? Finally, a puzzling dessert basket includes spinach as a savory surprise.

The chefs are excited to find a small plates theme in effect for their competition. The judges -- including Martha Stewart -- are expecting modern, creative dining experiences in every round. The first basket features a surprise from one judge's restaurant. The round two basket contains a German sandwich that sounds unappealing to the uninitiated, and the third basket has the final two chefs scrambling to make small plates with big flavor that include a sensational citrus.

Four chefs face a three-round culinary battle where pasta is found on every plate. They start off the carb-tastic competition by making pasta appetizers that include pea tendrils and a fatty, delicious fish. A common vegetable causes some surprising problems in the entree round. Finally, a huge, sweet surprise in the final basket gets the judges excited for dessert.

The chefs gear up for difficult baskets when they find out that Chopped viewers have selected all their ingredients. A stunning but texturally challenging dessert meets a canned meat product in the appetizer basket. A weird egg from the Philippines in the entree round is startling, even for the judges, and fishy ice cream in the dessert basket proves that Chopped fans show no mercy.

The chefs set out to wow the judges with brunch meals that wake their palates. A classic brunch combination-turned ice cream flavor makes for a challenging first basket. A unique take on eggs keeps the brunch theme front-and-center in the entree round. The two chefs remaining in the dessert round then get to find out what goes into boozy cereal.

When four pizza pros bring their considerable talent and competitive drive to the Chopped kitchen, the judges are in for a pizza party to remember. A piece of pork that takes up much of the first basket has the competitors getting their hands dirty from the start. A regional dough and a convenience store staple are part of the pizza puzzle in the entree round. And do the final two pizza pros really have to use olives on their dessert pizzas? You bet they do!

An ingredient basket containing squab kicks off an action-packed first round in the Chopped kitchen. As the chefs endeavor to make great entrees in round two, they must break down a large fish and figure out what to do with a sweet beverage. Cookie mix in the dessert basket seems like a breeze, but the variety of cookie mix may give the competitors pause.

The chefs get bountiful breakfast foods in every basket and are asked to stretch the most important meal of the day into three indulgent courses. They even get to work with farm fresh eggs direct from the chicken coops of judge Martha Stewart! A series of mishaps plagues one of the competitors in the second round, and then in the dessert round, French toast and Chinese porridge must find a place in the remaining chefs' final dishes.

Judge Martha Stewart tastes a corn dog for the very first time as a fun version of the famous fair food challenges the chefs in the appetizer basket. Then, an exciting second round has the competitors working with lamb and pie. Will the judges slam their dishes or find them delicious? In the final round, an unusual coffee drink and a special citrus ingredient prompt the chefs to bring some distinct flavors to the plate.

The bar for balancing flavors is set high as four chefs find sea snails and candy in the first basket. A mishap in the entree round dramatically affects one chef's scallop dish. The two remaining competitors must then work with a dessert basket that includes something porky and something sticky.

Four chefs set out to make low-cost items taste like a million bucks in three "dollar dish" challenges. Some homegrown greens and a box of frozen finger foods are two of the no-frills finds in the appetizer round. One of the competitors is shocked to find the ingredient that they most fear is in the second basket. Finally, the inexpensive collection of goods in the dessert basket includes a clever hack for what to do with leftover wine.

The chefs dive into the first basket to discover a beautiful example of their competition's "belly of the beasts" theme -- tuna belly! A cocktail named after poultry and a boxed product that brings low-cost meals from childhood to mind play supporting roles in basket two. And both chefs choose to add chocolate to their desserts but will it taste great with the mystery ingredients?