In the series opener, four chefs must use octopus, duck and animal crackers to make an extraordinary three-course meal in three rounds of competition. A panel of culinary experts determines which chef's dishes deserve the $10,000 prize. Hosted by Ted Allen.

Featured ingredients include tofu, blueberries and oysters.

The chefs must work with avocado, cantaloupe, pecans, bran flakes and brioche bread.

The chefs must work with bananas, collard greens and grits.

The chefs must work with yucca, watermelon and tortillas in three rounds of competition.

Featured ingredients include canned peaches (appetizers); fruit punch and rice cakes (entrée); and beets, goat cheese and oatmeal (final course).

The chefs must use quail in their appetizers, arctic char in their entrées, and beer in their desserts.

The chefs must use coconut in their appetizers, calamari in their entrées and donuts with smoked Gouda in their desserts.

Macaroni-and-cheese, cola and bacon are among the featured ingredients.

The chefs must use string cheese in their appetizers, jicama in their entrées and gingersnaps in their desserts.

The chefs must use apples, shrimp and peanut butter in their appetizers; pickled peppers and pepperoni in their entrées; and cereal in their desserts.

Chocolate, figs and mussels are among the featured ingredients.

The chefs must work with strawberries, turkey and gummi bears.

In the Season 2 opener, four chefs find a spiny surprise in their appetizer baskets. Then, one has a serious snafu with snapper in the entrée round. Judges: Aaron Sanchez; Alex Guarnaschelli; and Chris Santos.

The chefs must use salty vegetables in their appetizers, Thai chilis in their entrées, and Mexican ingredients in their desserts. Judges: Alex Guarnaschelli; Chris Santos; and Marc Murphy

Featured ingredients include whole calamari (appetizers), bison meat (entrées) and ancho chilis (desserts).

The chefs are presented with a challenging cut of meat in the appetizer round. In the entrée round, they work with miniature produce and whole flounder.

The chefs try to represent their cultural heritage through duck appetizers. Then they work with Serrano ham in the entrée round.

Piquillo peppers and snap peas are among the featured ingredients.

The mystery ingredients include star fruit, liquor and spicy merguez sausage.

Part 1 of 4. Past "Chopped" winners return to compete in a champions round. Some chefs have an edge when a Southern specialty shows up in the appetizer basket. Then Japanese noodles and leafy greens create a challenge for the entrées.

Part 2 of 4. Four past "Chopped" winners face off in a champions round. Featured ingredients include cockles, ground chicken and apples.

The first tournament featuring past Chopped champions, where the winner advances to face three new champions next week. First up, chefs must create an appetizer using crayfish and fiddlehead ferns and an entrée that includes dinosaur kale.

Round Two features the Round One victor against three more returning champions. Featured ingredients include cockles, kohlrabi, and goji berries.

The reigning Round Two All-Star Champion competes against three more previous winners. Featured ingredients: lavash, beef jerky, and gin.