Chopped Canada

Things get a bit fishy as the chefs are handed a sweet, cheesy basket for the entree round. One chef chooses rhyme over reason as he boozes it up, while another leaves his beer on ice for the final showdown.

The entree round becomes a turkey shoot as the remaining chefs go bananas to make it to the final battle. One chef melts down as they noodle things over for the $10,000 prize.

Cod tongues cause conniptions as three earnest chefs struggle to defeat a cocky contender who promised to quit cooking forever if he doesn't take home the Chopped Canada prize.

Chefs stumble over simple ingredients when cheese puffs and chicken legs make an early appearance. In the entree round the canned version of an elegant seafood confounds, and one chef surprises us with a mobile pan-try.

A sickeningly sweet canned good presents a challenge in the appetizer round as one young buck faces off against three seasoned chefs. Colorful candies and burdock root complicate the entree basket.

One chef gets skewered by candy rolls and beef loin in the appetizer round. Chefs get a leg up in the dinner round. The dessert round poses a hot date with destiny for the remaining two chefs.

One chef finds himself in hot water when mussels and mushrooms appear in the appetizer round. A beverage from the space age makes for a sweet surprise in the dinner round.

The chefs are hard pressed in the appetizer round with canned ham and kohlrabi. 3 chefs must make something to "root" for by combining bacon and bok choy. Only 1 chef will "beet" out a victory with pound cake, candy and marjoram.

A fluffy sweet and a stiff drink raise the bar in the first round as a new mom and a chef school instructor set out to prove they've got what it takes. Organs and fruit make strange dinner partners in round two.

A strong appetizer round with escargot and onion rings leaves the judges wondering who should be chopped. Things heat up in the dinner round as one chef's rabbit is underdone and another's is cooked to a crisp.

Four chefs stick their necks out when ostrich and lollipops appear in the first round. The entree is tricky as a jiggly dessert must be mixed with a gamey meat. It's a pickle as chefs must incorporate a bar food into a dessert.

Chefs show they've got skin in the game with excellent uses of epiderm in the first round. One chef attempts the im-pasta-ble in the entree course. Chefs mustn't flake out over dried mashed potatoes and fennel in the final round.

Ingredients are missed, and a clam of a different colour causes complications in the dinner round. A familiar comfort food poses a new challenge in the final round as chefs struggle to repurpose it into a prizewinning dessert.