TV Schedule

When Guy Fieri's chef friends visit the ranch, it's an occasion worth celebrating -- especially when they're cooking. Alex Guarnaschelli puts a twist on Caesar Salad with Spicy Pancetta and Cornbread Croutons, and she gives a kick to Pineapple Upside-Down Cake with Pink Peppercorn Caramel. Jonathan Waxman's cheesy Lobster Fonduta on Sauteed Baguette is only the warm-up to his Rack of Lamb with Herb Crust and Lamb Jus, and he also whips up a Frozen Rum Cordial. Finally, Marc Murphy elevates the meal with a black truffle-covered Filet of Beef with Sauce Perigourdine and simple but elegant Oven Roasted Beets with Fresh Horseradish and Herbs.

Instead of a killer dinner, Guy Fieri invites his chef friends to make finger foods, hors d'oeuvres and appetizers for cocktail hour at the ranch. Antonia Lofaso prepares cones of tender skirt steak with a chimichurri sauce and potato frites, and for dessert, she fries up crispy, sugar-coated mini churros. Carl Ruiz makes crunchy crab croquettes and mushrooms stuffed with sweet and spicy plantains and chorizo. Aaron May serves up a decadent mix of caviar and creme fraiche on a South American arepa, a simple but delicious combination of corn and shrimp and his own version of a mule with lemon-ginger kombucha and vodka. Finally, Justin Warner makes cheesy, chewy Brazilian Pao de Queijo, roasts crispy duck breast for crostini and mixes up an extra-strong Rye Manhattan.

Guy Fieri and his friends are tricking out their tailgate game at the ranch. Eric Greenspan fires up the grill with his Honey Bourbon Glazed Wings with Roquefort Dip and Grilled Skirt Steak Philly Cheesesteaks. Maneet Chauhan is ready for roaming with Pork Vindaloo Walking Taco Pies before she sweetens the scene with some Chocolate Cayenne Football Whoopie Pies. Christian Petroni brings on a Beergarita and slides home with some Pork Sausage and Provolone Sliders. Justin Warner steps up to the mat with a Yakitori Party and scores with his Oxtail Gyoza.

Guy Fieri's playing referee for a game day feast! Rocco DiSpirito kicks things off with his Happy Daze Tequila Blanco Lagerita and makes a play for some Hot Chili Crisp Baby Back Ribs before his fourth quarter finish of Fried Apple Hand Pies. Aaron May nods to the Northern teams with Buffalo Chicken Dumplings and Celery Salad before saluting the Southern conference of Fried Chicken and Cornbread Waffles with Maple Hot Sauce. Hunter Fieri goes for the goal with Cheeseburger Egg Rolls with Spicy Fancy Sauce and makes the cut with Carne Asada Fries.

In the appetizer round, the chefs must make use of an unusual peanut butter product, and the competitors ramp up the creativity to try to give the judges plates they won't forget. Then in the entrée round, all three chefs run for the grill pans after seeing the protein in the basket, and a beverage inspires some sweet sauces. Squash in the dessert basket is an interesting challenge for the two chefs as they battle for the title and the prize.

Ready? Set? Crack those claws! In the first round, the chefs hustle to procure enough crab meat to make their appetizers. Then, a strange dip in the second round is a big part of the entrée challenge, and the final round is filled with plenty of fun when the basket includes mocktails and fruit balls.

Nothing's better than noodles! Four chefs who specialize in all things noodles compete in a delicious battle to see who can take a food that's loved the whole world over and make it out of this world. In the first round, a spicy surprise in the basket means the chefs' noodle appetizers might come with a kick. Something canned and something freeze-dried challenges the chefs in the entrée round, and an extra special coffee makes an appearance in the dessert round.

In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round. It's a shockingly big surprise that takes some getting used to, and in the first round, one competitor feels the pressure and their emotions get the better of them. In the entree round, the giant fourth ingredient is an Italian-American classic. In the dessert round, everyone is in awe of the huge sweet, shared surprise, but will the chefs' final dishes leave a big impression on the judges?

Golden baskets are packed with the fanciest of ingredients, and the chefs are challenged to rise to the occasion and create upscale meals, worthy of their top-notch components. Caviar potato chips are a posh crunchy surprise in the first basket. High-class sushi and a swanky veggie are two of the grand ingredients the competitors must include in their entrees. Then, as the last two chefs race to make elegant desserts, the clock gives them a run for their money.

Shaken, stirred, or Chopped? Cheers to a fabulous first: a Chopped cocktail party! The chefs learn that they'll be preparing small plates as well as creative drinks in every round of this special competition. Tiny, lovely finger limes must end up on the plates or in the cocktails in round one. Scotch whisky and summer truffles keep the party going in the second round, then edible gold in the final basket guarantees the chefs will end on a festive note.

The theme for this competition is everyone's favorite all-American bun-buster, the hot dog! In the first round, the chefs get some very rare hot dogs and an uncommon condiment. A tiny ingredient causes big problems for two of the competitors in the entree round, and the last two chefs are left to tackle the strange challenge of making hot dog desserts.

It's game day in the Chopped kitchen, and when four football-loving chefs bring their best offense, anything can happen. After kickoff, the chefs get an appetizer basket loaded with foods to fuel hungry sports fans. The entree basket has more of the same, including a super strange shot glass and some winning wings. Finally, the chefs left tackling game-day desserts must make cookies work with a cocktail.

Four devoted football fans are super proud of their can't-fail tailgating games, but in the Chopped Kitchen, only one can become a champ. Handy sandwiches and sweet popcorn are two of the ingredients the competitors face in the first round. Will a strange take on mimosa be hard for the chefs to swallow in the second round? Then, the two finalists hustle to figure out the correct technique to execute their creative ideas for dessert.

The chefs take on a football-themed competition, aiming to create elevated game day food in every course. Creative reinterpretations of mac and cheese add a comfort food spin to the appetizer round. Artichokes prove to be a difficult ingredient for some of the competitors in the entree round. And will a stadium starch in the dessert basket help or hurt the final chefs' chances of finishing strong with their football feasts?

It's the biggest Chopped shake up ever as a wheel of chance determines which of the sixteen chefs will compete, how the tournament jackpot will go and what randomly selected ingredients will be added to the challenge. In the first battle, four talented and ambitious chefs get a tough appetizer basket that includes a glorious seafood product. In the entrée round, the chefs must combine an acai bowl with an amphibious delicacy. Then, a spin of the wheel gives the chefs a strange beverage they must include in their desserts.

With twelve chefs left in the pool of potential competitors, only three will be selected by the wheel to attempt to topple a fierce returning champion! In a dramatic appetizer round, the chefs must work with a funny cake and an unusual canned item. Then, the chefs have differing opinions in the entrée round about whether the randomly selected fourth ingredient is a cinch or a problem, while the dessert round has both chefs running into issues trying to make delicious final plates from a weird pie and a nostalgic candy.

A proud legacy of delicious cooking! Four chefs celebrate Black History Month through incredible food. Fish fillets and fish peppers must be combined for the appetizer course, and a hearty soup and a Southern vegetable inspire the chefs in the entree round. Then, when chefs with two unique perspectives make it into the dessert round, they both have a good feeling about the basket, but only time will tell if the ingredients can come together just as they would like.

An amazing blend of cultures, Creole cuisine is as comforting as it is complex. Four chefs who specialize in this cooking style are challenged to be creatively inspired by the basket ingredients. The judges are excited to chomp down on alligator meat in their appetizers, but the chefs seem overwhelmed by an imposing protein in the entrée basket. Then in the dessert round, the final two chefs struggle to settle on clear plans for the ingredients.

It's the biggest Chopped shake up ever as a wheel of chance determines which of the sixteen chefs will compete, how the tournament jackpot will go and what randomly selected ingredients will be added to the challenge. In the first battle, four talented and ambitious chefs get a tough appetizer basket that includes a glorious seafood product. In the entrée round, the chefs must combine an acai bowl with an amphibious delicacy. Then, a spin of the wheel gives the chefs a strange beverage they must include in their desserts.

With twelve chefs left in the pool of potential competitors, only three will be selected by the wheel to attempt to topple a fierce returning champion! In a dramatic appetizer round, the chefs must work with a funny cake and an unusual canned item. Then, the chefs have differing opinions in the entrée round about whether the randomly selected fourth ingredient is a cinch or a problem, while the dessert round has both chefs running into issues trying to make delicious final plates from a weird pie and a nostalgic candy.

A proud legacy of delicious cooking! Four chefs celebrate Black History Month through incredible food. Fish fillets and fish peppers must be combined for the appetizer course, and a hearty soup and a Southern vegetable inspire the chefs in the entree round. Then, when chefs with two unique perspectives make it into the dessert round, they both have a good feeling about the basket, but only time will tell if the ingredients can come together just as they would like.

An amazing blend of cultures, Creole cuisine is as comforting as it is complex. Four chefs who specialize in this cooking style are challenged to be creatively inspired by the basket ingredients. The judges are excited to chomp down on alligator meat in their appetizers, but the chefs seem overwhelmed by an imposing protein in the entrée basket. Then in the dessert round, the final two chefs struggle to settle on clear plans for the ingredients.

Chef Kathy Fang continues to push boundaries on traditional Chinese cuisine by offering guests a special "one night only" menu filled with risky fusion dishes that rattle her father. In her attempt to add some of these new dishes to the menu permanently, Kathy fears disappointing her father who is averse to change. Then, she attempts to inspire unity among her fractured Fang staff through team building and bonding at the Dragon Boat Festival on San Francisco's Bay.