Season 3

1. When Chefs Collide

2009-10-13

The chefs must use kumquats and croissants in their appetizers; green beans and ground pork in their entrées; and grits in their desserts.

2. Oh My Goshy, Umeboshi

2009-10-20

Featured ingredients include eel, umeboshi, parsnips and soda crackers.

3. Judge Knows Best

2009-10-27

The chefs must work with a fish that's traditionally used for sushi in the appetizer round. Then, they find an unfamiliar condiment in the entrée basket and prosecco is used to make dessert.

4. A Nori Story

2009-11-03

The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.

5. Sticking To It

2009-11-10

The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.

6. Season's Choppings

2009-12-08

The chefs must cook with the holidays in mind when working with the mystery ingredients, which include venison and marshmallows.

7. Flower Power

2010-01-05

The chefs must incorporate zucchini blossoms into their appetizers; burdock root into their entrées; and chickpeas into their desserts.

8. Sweet Redemption

2010-01-12

Four previous runners-up return and compete again in hopes of finally being named a "Chopped" champion.

9. Winging It

2010-01-19

The chefs must work with chicken wings in the appetizer round; catfish in the entrée round; and cherry tomatoes in the dessert round.

10. In a Pinch

2010-01-26

A challenging piece of meat poses problems for the chefs in the entrée round. They also must use soft-shell crabs in their appetizers and peppermint sticks in their desserts.

11. Raw Enthusiasm

2010-02-16

The chefs must use raw oysters in their appetizers; a rare fruit in their entrées; and miso in their desserts.

12. Against the Tide

2010-03-02

The chefs must combine fish with chocolate in the appetizer round. Then, a trendy root vegetable shows up in the entrée round and violet mustard is used to make desserts.

13. Chopped Liver

2010-03-09

The chefs must use liver in their appetizers; pasta sheets in their entrées; and cactus pears in their desserts.