In this special episode, all the baskets are full of leftover foods, and the four competitors demonstrate some tricks and recipes you might want to try at home. In the first round, one chef makes a very daring soup using pieces of a sub sandwich, and the judges do not know whether to be impressed or frightened. Then in the entree round, two competitors think of a similar idea, and the other chef tries to make the argument that creativity with the leftover rib-eye steak is higher in his alternative concept. And the two finalists endeavor to create fresh, fun desserts from flat soda, mushy bananas and a melting sundae.

Four champions return to try to win a chance to compete for the $50,000 grand prize, and the baskets are far from simple. Hating haggis will get the champs nowhere in the first round, where they must find creative approaches to the much-maligned meat dish in order to pass the judges' scrutiny. Then in the entree round, sweet dough and an unnerving protein put the pressure on the competitors. And with unripe plantains in the final basket, the kitchen is rife with creativity.

Vying for one of three remaining spots in the Chopped Champions $50,000 grand finale, four returning chefs open the first basket to find a seafood delicacy and a traditional holiday food/gift. In the second round, a slip of the knife threatens to slow one champion down, as the chefs put together entrees using peanut butter and jelly ... and squab. Then, with just two chefs left fighting in the dessert round, patience might be the most important ingredient, as one competitor seems overly eager to take his baked concoction out of the oven.

With just two spots left in the tournament's $50,000 grand finale, four winners return to try to beat the odds and be victorious again. As time runs out in the first round, one chef struggles to get every ingredient onto every plate of his smoked eel appetizer: Will he do it? The champs leap into an entree round, featuring frog legs and gin. Two very different styles are represented in the dessert round, featuring araucana eggs and coconut macaroons, leaving the judges with a complex final decision to work out.

Four chefs vie for the last remaining place in the $50,000 Chopped Champions contest. Appetizer: sour apple martini mix. Entree: an imposing cut of meat and a sweet wine. Dessert: two very different treats made from corn nut and Marashino cherry desserts.

In the grand finale of the Chopped Champions tournament, four two-time winners stride into the kitchen with their eyes on the big prize: $50,000! Some fresh surprises and a baked good challenge the champs in the first round. Then after saying goodbye to the first chef, the competition takes a slimy turn with sea snails in the basket.

The chefs hope the basket ingredients speak to them and inspire them to create some delicious appetizers from smoked beef tongue and garbanzo beans. Then the competitors have a heck of a time making halibut work with aquavit in their entree dishes. And the judges are eager to see what the last two chefs can do with banana chips and almond butter in the dessert round.

Back for the victory! Four Chopped runners-up courageously return to the competition, intent on redeeming their previous defeats. Will a pre-cooked protein and a slimy sea creature in the first basket throw anybody off their game? The chefs who make it to the entree round cannot duck a very difficult basket, featuring poultry tongue and pineapple. Read more at: http://www.foodnetwork.com/chopped/redemption-intention/index.

In this first competition of the celebrity tournament, fans of Food Network and Cooking Channel get to see some of their favorite stars in action in the Chopped Kitchen. One chef's dash to deliver a creative appetizer before the clock runs makes for a very exciting first round. Then in the second round, something's fishy in the basket, and one chef's dish is at risk when two competitors bump into each other. And with a spot in the $50,000 All-Stars finale and a favorite charity on the line, two finalists go head-to-head in the dessert round.

In this second fight of the All-Stars $50,000 tournament, contenders with considerable competitive prowess take each other on in the Chopped Kitchen. The judges are eager to see what the chefs can do with sea bass and cream soda in the first round. Then in the entree round, the competitors must get their tails in gear to make oxtail and labaneh into delicious dishes. And it is no piece of cake for the finalists, figuring out how to transform a classic snack cake into an elegant dessert.

What will happen when the tables are turned and four friends and colleagues compete in the Chopped Kitchen? In the first round, the judges-turned-competitors must crack the code of the basket after cracking open diver scallops. Then in the entree round, can the chefs make a beautiful bird fly with canned pizza sauce? And with bragging rights and a shot at making it to the $50,000 finale on the line, the last two chefs bravely tackle the dessert basket.

Four celebrities with different backgrounds, and a shared love of cooking, charge into the Chopped Kitchen. Plain vanilla is something that none of the competitors can relate to, but can they skillfully use vanilla cupcakes to create appetizers as one-of-a-kind as they are? Then something crispy and something jiggly make the main course a study in contrasts. And when two entertaining cooks proceed to the final round, they put on a performance with circus peanuts and curry powder.

our returning All-Stars champs compete for $50,000 for charitable causes that are very meaningful to them. Two of the surprises in the first basket are a super salty veggie and a super fresh seafood item. Then cheddar-filled pretzels help make it a fun-filled entree round. And the judges cannot wait to taste a couple of creative desserts made from freeze dried grapes and marcona almonds.