Chopped'' heads north of the border to Canada with a familiar format and new host, Toronto native Dean McDermott, perhaps best known as being the husband of actress Tori Spelling and co-star of theTori & Dean'' reality TV franchise. Each episode of
Chopped Canada'' challenges four professional chefs to turn boxes of mystery ingredients into a three-course meal in a race against the clock. Each course serves as its own round in the competition, and the chef with the least-successful dish -- as determined by a panel of judges -- is eliminated after each round. The chef who comes out on top following the dessert round wins $10,000 and the title ofChopped Canada'' champion.
The presence of a Middle Eastern ingredient causes confusion in the appetizer round.
Some chefs draw a boudin blanc in round one; calmer fish heads prevail in round two; challah bread.
Four female chefs brave the baskets for a shot at the prize; salmon cakes abound in round one.
Pigs' ears and poblano peppers; beef hearts and turkey breast appear together in the entree basket.
Prairie oysters and ketchup chips; gefilte fish and squid ink; the dessert round, wings.
Italian soda, Thai noodles and Indian spice garam masala; frozen French fries and tuna steak.
A pre-packaged staple in the appetizer round; turducken in the entree round.
Frog legs and cookies; cherry cheesecake; paneer and elderflower liqueur in round three.
Eggrolls and stilton cheese in the appetizer round; blood sausage and lemongrass are paired up.
Chicken wieners and dried fruit in the first basket; brisket proves a tough meat to handle.
Greek salad and beef pho in the appetizer round; a drive-thru staple in the second round.
A pork delicacy and a jarred delight jockey for position in the appetizer basket. Round two finds the chefs struggling with two Australian favourites in the entrée basket - sweet pavlova and spring lamb. A standard roast beef dinner accompaniment makes an appearance in the dessert round, confusing flavours even further with mint and pineapple.
Will one chef's dream of winning the $10,000 go up in flames? This sugar filled episode starts the chefs’ day off with an instant breakfast treat and maple butter in the appetizer round. It's anyone's game as pheasant is paired with a chocolate candy treat and vanilla beans in the entrée round. One chef make dollars from donuts in the dessert round.
Can an appetizer be made from smoke and sugar or will some spice make it nice? The chefs face leftover butter chicken in the entrée basket and an injury takes its toll. Will slow and steady in the dessert round win the race?
Will an appetizer with a prickly vegetable cause our chefs to choke or will berries and bran muffins stump them in the entrée round? For dessert, ingredients from four corners of the earth have the chefs inventing new cuisine.
The chefs need to scuttle in the appetizer round. There’s no silver lining in the entrée round when tripe is found in the mystery basket. Will creativity turn sausages into a dessert worthy of winning.
Four chefs race against the clock to transform yesterday's meals into a winning dish. Stale bread, a gingerbread house and a bottle of bubbly add to the struggle as each competitor rolls up their sleeves in this exciting leftover episode.
The chefs are challenged with “bucking” the trend when the appetizer ingredients are revealed. Entrée’s confirm that it’s hard to beat bacon. The chef’s discover that it’s not easy to use greens in a winning dessert.
Old world spices meet new world sensations in the appetizer and entrée round. Civilizations collide when harissa and chocolate are combined. What will get the chef’s goat when a milk of a different kind is found in the dessert basket?
Tilapia and egg noodles create a bang out of bland. Can saba hide the gamey taste of elk loin in the entrée round? No muss, no fuss when cornmeal is found in the dessert basket.
No guts no glory for the chefs in the appetizer round. Will they be able to pull a rabbit out of their hat as they prepare their entrée? It all comes down to the wire in the desert round but which chef will make the best use of their time?
It’s Merry-Go-Rounds as the Carnival comes to Chopped Canada! The chefs try to create a ‘ballyhoo” with an appetizer of waffle donuts and root beer floats. But will there be room for dessert after an entrée of chili fries and corn?
Jelly rolls and stout face off in the appetizer round. The entrée basket brings the garden to the plate. Can the chefs overcome the machine as the clock ticks down in the dessert round?
The chefs see red in the appetizer round when duck gizzards and sauerkraut are revealed. Everything but the kitchen sink is used in the entrée round. Salt, sweet and sweaty hits the pots for dessert.
The chefs compete to be a Lob-Star in the appetizer round. Tenderness doesn’t come easy when the chefs are faced with pot roast. It’s a blast from the past when ice cream parlour favourite roars into the dessert round.
Canned sardines has the chefs in a pickle during the appetizer round. Will they be able to Roe their way to success with their entrée? Fortunes are told in the dessert round.