Shoppers at Lazy Acres Market in Hermosa Beach, Calif., make some quick cash as four chefs sift through their carts for ingredients to make their ultimate burger. Alex Guarnaschelli says, "Ciao!" to one chef before the final two chefs turn the parking lot into a Supermarket Stakeout carnival and attempt to impress judges Aarti Sequeira and Zac Young.

It's a Sin City stakeout as four chefs up the ante at Smith's in Las Vegas, Nev. One chef must turn savory into sweet for their breakfast dish. Then it's a picnic in a parking lot before the chefs are asked to bring the heat to hit the jackpot.

Lady Luck pounds the pavement at Smith's in Las Vegas, Nev., as the chefs stakeout shoppers for a true parking lot tailgate. Love is in the air for a candlelit dinner, stakeout-style, before the final two chefs lead with fruit for dessert.

Chefs are forced to noodle on the definition of noodles as they meet Alex Guarnaschelli to stakeout Fry's Marketplace in Phoenix, Ariz. One chef struggles with their ballpark bite and nearly strikes out, and it's all about the layers in a final dessert stakeout judged by Bobby Flay and Brooke Williamson.

Alex Guarnaschelli hosts a bash at Bashas' in Gilbert, Ariz., where four competitors are desperately seeking shoppers with seafood for a successful first-round dish. Then they cook up something cheat-worthy before the last chefs standing have to stick it to each other before one declares victory.

Host Alex Guarnaschelli sets up a desert stakeout at Bashas' in Gilbert, Ariz. The competing chefs make it Mediterranean before mashing up classics, parking lot-style. The finale is sweet, saucy and focused on just five ingredients.

Host Alex Guarnaschelli takes over the parking lot at Bristol Farms in Calabasas, CA. It's a real "steakout" as the four competing chefs are on the hunt for meat and potatoes before embarking on a trip around the globe ... er, parking lot. Just when everyone's stomachs are full, the final two chefs have to stuff it!

Host Alex Guarnaschelli meets the four competing chefs in Glendale, Calif., where they hand out cash to shoppers to get ingredients for their best barbecue dish. Then the chefs are seeing triple as they cook up a tasty triple-decker, and in the final round, two chefs find that cinnamon and sugar aren't as sweet as they think.

It's burger night in the parking lot of Bristol Farms in Calabasas, Calif., as host Alex Guarnaschelli challenges four chefs try to craft the perfect burger ... with or without the meat and bun. Then it's time to serve up some Southern charm before the final two chefs make their best midnight snack.

Host Alex Guarnaschelli welcomes the competing chefs to a parking lot party at Bristol Farms in Calabasas, Calif. The chefs stakeout shoppers for a weekend brunch, and then it's crunch time before the final two chefs try not to melt down.

The stakes are sky-high as host Alex Guarnaschelli challenges the chefs to find a cart with enough in it to create a stacked dish. Then, the competitors channel their inner Julia Child to cook up some fine French food, but they may be headed for a meltdown when the final challenge is to make something cheesy.

Alex Guarnaschelli hosts as one chef takes a big risk by creating a meat-lovers platter without any meat. Then, it's an Asian-inspired, compartmentalized challenge when the chefs make their best versions of a bento box, and the final two chefs make their best nutty dishes in a sweet versus savory battle royale.

Host Alex Guarnaschelli challenges four chefs to transport the judges from the hot asphalt to a tropical paradise. Then, the chefs' fate is in their own hands to create a handheld dish without losing grasp of the theme. Finally, the last two standing whip up sweet treats, but a lack of cash may cause one of the chefs to crumble.

It's the stuff parking lot myths are made of when host Alex Guarnaschelli challenges four chefs to go Greek. Then, it's time to see who will bring the sweet and who will see defeat in a fruity dessert challenge. But it all comes down to one final -- and open -- face-off.

Alex Guarnaschelli is throwing a parking lot party, and four feisty chefs must rustle up ingredients from supermarket shoppers to create perfect party snacks. Then, there's nothing better for the after party than a hearty breakfast, and it's a mad dash to the finish as the chefs prepare dueling decadent desserts for a date with destiny … and the $10,000 grand prize.

Things heat up as host Alex Guarnaschelli challenges four chefs to make the spiciest dishes in parking lot history. Then, it's time to bust out the fancy paper plates and napkins for a picnic feast. Finally, the coolest chef on the block will whip up an ice cream truck treat for $10,000.

Host Alex Guarnaschelli knows everybody loves pasta, but one chef dares to ask ... are noodles really necessary? Then, the competitors take on fast food, and it's all about crispy, salty goodness. In the final challenge, hot and cold desserts are on the menu as the chefs work to take home sweet victory.

Chefs square off in a competitive pop-up kitchen outside a grocery store.

The chefs have to create a breakfast buffet and "turf and turf" dishes.

Fresh catch is on the menu, and the four competing chefs are desperate to reel in the right grocery bags. Alex Guarnaschelli challenges the remaining chefs to simmer some soulful bowls. The final two chefs create chocoholic plates.

Four chefs wing it and no one knows what they’ll make. Alex Guarnaschelli challenges the chefs to claim a pizza in the parking lot. The two finalists try to impress the judges with their diner desserts.

The pressure is on as Alex Guarnaschelli challenges the four chefs to prepare perfect paninis in the parking lot. No one has time to go low and slow to concoct savory stews. The final two chefs look for the right ingredients for crusted dishes.

Alex Guarnaschelli welcomes four chefs to the parking lot and challenges them to get spicy with south-of-the-border flavors. Then they savor the good old days with some classic blue-plate specials. And the final challenge is all about sweet treats.

Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one chef’s creation misses the boat. The chefs take a culinary trip to the Midwest with comfort dishes. The final two channel the great outdoors with glamping-style dishes.

Alex Guarnaschelli challenges the chefs to make boardwalk bites. They cook up light and bright California coastal dishes. And the final two chefs make bonfire desserts.