Supermarket Stakeout

The competing chefs search for food to make fries and then put their best fruit forward as Alex Guarnaschelli asks them to make a fruit-centric dish.

The four competing chefs must haul in big carts for a big breakfast buffet, and they ditch the surf to create "turf and turf" dishes.

The chefs are desperate to reel in the right grocery bags for their fresh catch challenge, and then they must simmer soulful bowls of soup.

The chefs wing it to make dishes using chicken or eggs. Then they try to claim a "pizza" the parking lot and wow the judges with diner desserts.

The pressure is on as the four chefs try to prepare perfect paninis, and there's no time to go low and slow to concoct savory stews.

The chefs get spicy with South of the Border flavors, whip up classic blue-plate specials and serve up sweet treats to the judges.

The chefs hustle to make their best beach vacation dishes, Midwestern comfort food and glamping-style dishes.

The competition heads to the beach -- at least in spirit! The chefs have to make boardwalk bites, California coastal dishes and bonfire desserts.

The four competing chefs fry up sandwiches, tussle over tomatoes for something saucy and craft dishes with contradictions.

The chefs try to snag the best carts for chili, make breakfast for dinner and strive for perfection in a single bite that satisfies the judges.

The chefs start off making their best coffee shop breakfast. Then, it's time to travel with a globetrotting dish and a dish with a fabulous filling.

The chefs stakeout the parking lot for steaks, one chef lands on the chopping block in round two, and the finalists hope for a "berry" good day.

Alex Guarnaschelli challenges the chefs to grill a perfect dish, make a feel-better meal and wow the judges with an "herbalicious" dish.

The chefs start off by making something portable, and then what's new is old again as they attempt to make old-fashioned dishes.

The chefs whip up tropical treats, load up on carbs and get creative for a crunchy and smooth-themed final challenge.

Alex Guarnaschelli challenges the chefs to create something with rice and a dish that's great with drinks.

Rules are broken as the chefs make street food. Then, they pile on toppings and go head-to-head over French desserts.

The chefs start the day strong with a hearty breakfast, make their best happy hour dish and prepare a sweet and spicy showstopper for the judges.

The chefs feel right at home while cooking up a tailgate in the parking lot. They also create celebratory offerings and delicious dippable dishes.

The chefs stakeout carts to create the perfect hangover helper and dish up dishes from the bayou. One chef is toast when they can't bring the heat.