Chopped: Volume 2

The chefs must create appetizers in just 20 minutes from clams and a sweet dried fruit, an entree featuring squid ink and a strong-flavored candy, then a dessert pie made of beans and an alcoholic drink.

Chefs battle it out in challenges that involve gorgeous crustaceans, a speedy clock, expensive mushrooms and apple desserts.

Food truck chefs cause a traffic jam at the fryer as they attempt to work with two proteins in the appetizer round. Then, the final two chefs face dessert nachos in the last basket.

The competitors prove waffles are no longer just for breakfast by using them in each and every round.

The chefs find their baskets filled with enticing and soul-searching comfort foods. A homey protein and beautiful tomatoes are in the mix in the entree round, and a nostalgic cookie meets a dairy delight in the dessert basket.

The chefs try to figure out the best plan for including a Persian hot dog stew in their appetizers. Then, the entrees must include a prized seafood and floral component. And the final basket contains beets and a classic dessert.

The chefs are sure to be spooked by the creepy surprises in their Halloween baskets. A frightening ingredient stares back at the chefs in the entree round and the final two chefs scare up creative desserts.

The competition heats up as the chefs make the most of the fiery ingredients in their baskets, from a spicy piece of poultry to a hot raw root that proves peppers aren't the only way to spice up a dish.

Chefs face strange versions of common ingredients like black garlic and coconut vinegar in the appetizer round. Then judges expect compelling flavor combinations in alligator entrees, and a Peruvian fruit is in the dessert basket.

The chefs step into the kitchen to face challenges that include fresh Mediterranean foods, prickly greens, meaty fish, the ice cream machine and deep fryer.

The chefs are expected to deliver three courses of flaky, perfect pies that include ingredients such as gummies, sausage, kale and candied ginger.

Iron Chefs Marc Forgione, Jose Garces and Alex Guarnaschelli judge four Chopped Champions as they create an incredible Thanksgiving feast. The champs work with turkey in multiple forms, an epic sandwich and a sweet casserole.

The chefs get a jolt of energy in the first basket in the form of ground espresso, and they have to work with sweetbreads in round two. A brightly colored sugary snack must be balanced with black molasses in the dessert round.

The chefs cook with ingredients that are bizarre even by Chopped standards. Their baskets include slimy, strangely shaped items, garlic ice cream and a shocking dessert ingredient that is wilder than it appears.

Four of Chopped's biggest winners compete for charity in a variety of festive challenges that include hardboiled eggs, a deckle of beef, honey and chocolate.

The chefs attempt flavorful appetizers using Southern grits in the first round, discover an ingredient similar to grits in the second basket, and face something blue and something boiled in the dessert round.

Cheers to a fabulous first -- a Chopped cocktail party! The chefs are preparing small plates as well as creative drinks in every round of this special competition.

The chefs compete in challenges that include a prized member of the onion family in the first round, an organ meat in basket two and popcorn-flavored candy in the dessert round.

Four New Orleans chefs prepare for culinary revelry in a Mardi Gras competition with challenges involving perennial NOLA favorites.

The chefs must combine bubblegum-flavored candy with hot and sour soup in the first round, work with Cantonese dim sum in the entree round then finish up with an extraordinary canned ingredient.