Chopped Junior

Chefs Maneet Chauhan and Andrew Gruel and actress Meghan Markle preside over a competition that begins with a three and a half-pound peanut butter cup and a too-hot griddle that creates problems for one of the young chefs.

The young chefs hatch a plan for a "birds' nest" in the first basket and then, in the entree round, they hustle to cook a tricky chicken. The two finalists have similar kiwi desserts, but will the judges love their dishes equally?

In this round of culinary competition, some of the young cooks turn up their noses at a so-called kid favorite and have an unprecedented moment of cooperation.

The junior chefs find an "everything donut" in the appetizer basket and must use it with a pickled pork product. Then, cooking venison is new for some of the chefs and a competitor makes a bold move in the dessert round.

The junior chefs face creepy-crawly kabobs in the first basket and are happy to get fish fillets and a colorful cereal in the second round. Then, they have to use some little sprinkles and a giant egg in their desserts.

Four confident young cooks set out to make the judges an unusually spectacular Thanksgiving meal. Pumpkin pie comes first in the appetizer round and there's no turkey in the entree basket.

Ground beef and curly fries are familiar ingredients, but can the kid cooks stay focused enough to make technically-excellent dishes? The judging panel features Justine "iJustine" Ezarik, Alison Roman and chef Marcus Samuelsson.

The junior chefs are challenged to make a holiday meal for the judges, beginning with duck and veggie appetizers. Then, stockings and wreaths made from common foods create a festive feel in the entree round.

A new group of young competitors attempt to win over the judges with a puzzling appetizer basket, a root vegetable, and a sweet Latin treat. Then the lucky finalists find a whimsical watermelon dessert in the baskets.

Four kid chefs throw down in the Chopped Kitchen! In the first round, ground beef and chocolate present a conundrum, then an entree ingredient only looks like a giant baked potato and the dessert basket holds a patriotic snack.

The kid chefs must make an appetizer with wildfire lettuce and fluke. Then, in the entree round, the remaining kids wonder why they must use a beautiful lemon meringue pie in their dishes.

The young chefs are faced with a bok choy appetizer, an old-fashioned 'pinwheel protein' in the entree round and cottage cheese for dessert. Actress Maia Mitchell and chefs Marc Murphy and Luke Thomas serve as judges.

The junior chefs must conquer lamb, a creamy soup and pretty pasta in the appetizer and entree rounds, while the judges fret over the gray color of the chia pudding in the dessert basket.