Season pulse
Episodes
13 episodes
Pilot: Octopus, Duck, Animal Crackers
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.
Tofu, Blueberries, Oysters
Featured ingredients include tofu, blueberries and oysters.
Avocado, Tahini, Bran Flakes
The chefs must work with avocado, cantaloupe, pecans, bran flakes and brioche bread.
Banana, Collard Greens, Grits
The chefs must work with bananas, collard greens and grits.
Yucca, Watermelon, Tortillas
The chefs must work with yucca, watermelon and tortillas in three rounds of competition.
Canned Peaches, Rice Cakes, Beets
Featured ingredients include canned peaches (appetizers); fruit punch and rice cakes (entrée); and beets, goat cheese and oatmeal (final course).
Quail, Arctic Char, Beer
The chefs must use quail in their appetizers, arctic char in their entrées, and beer in their desserts.
Coconut, Calamari and Donuts
The chefs must use coconut in their appetizers, calamari in their entrées and donuts with smoked Gouda in their desserts.
Mac & Cheese, Cola, Bacon
Macaroni-and-cheese, cola and bacon are among the featured ingredients.
String Cheese, Jicama, Gingersnaps
The chefs must use string cheese in their appetizers, jicama in their entrées and gingersnaps in their desserts.
Jumbo Shrimp, Pepperoncini, Cereal
The chefs must use apples, shrimp and peanut butter in their appetizers; kielbasa and pepperoncini in their entrées; and cereal in their desserts.
Chocolate, Mussels and Figs
Chocolate, figs and mussels are among the featured ingredients.
Strawberries, Turkey and Gummi Bears
The chefs must work with strawberries, turkey and gummi bears.