Chopped: Volume 3

Four chefs get to the heart of Italian cuisine with ingredients from the robust Emilia-Romagna region. A slithery surprise challenges the chefs in the appetizer round, while the entrée round ends with very different takes on a veal and mushroom dish.

The chefs showcase what they know about making amazing Venetian dishes. A strikingly strange ingredient in the first basket threatens to throw them off their game, while using polenta to best effect in a half-hour entree round is a tremendous task.

Four chefs get inspired by Italy's "olive oil capital" as they create coastal cuisine from Puglia. In the appetizer round, a chef's mistake causes a big stink in the kitchen -- literally, and a cactus creates a prickly situation in the dessert round.

Four chefs focus on the fabulous food of Tuscany in all its fresh, humble, sensational glory. For the appetizer, they'll have to make good choices while dealing with a super-lean meat plus face issues of confidence and competence to make it to the finale.

Four winning chefs return for the Battle Italiano finale, where they'll represent their regions and fight for $25,000! Emotions run high in a dramatic entrée round, and unfamiliar ingredients in the dessert basket keep the finalists on their toes!

The chefs go overboard when it comes to making gloriously gluttonous food. They compete for time with the fryer in the appetizer round, struggle to pair ingredients with their steak entrées and pull out all the stops with gummy cinnamon roll desserts.

In an exuberant Pride-filled competition, the chefs turn PB&J pancakes into fantastic appetizers. Then, a rainbow ingredient in the entrée basket is not a sunny surprise, and ice cream drama in the dessert round has the judges on the edge of their seats.

Four chefs find a biggie piggy surprise in the appetizer basket and get a bit overzealous pounding pork for their entrée. Then, the final two competitors are tickled pink by the discovery of pink pineapple in their dessert baskets.

Four Southwestern competitors take the reins as a cactus product and casserole stand out in the appetizer basket, while a spicy surprise brings the heat in the entrée round. Then, a special flour for dessert could prove to be inspiring or intimidating.

Four chefs have the green light to go wild for avocados! The chefs struggle to figuring out how to work with a "secret" meat in the entrée basket and must kick their creativity into high gear to make avocado work well in their superfood desserts.

Shell-shocked, the chefs crush open crustaceans in every round to make sensational seafood meals. Big ambitions in a tight time frame might mean trouble for one chef, and the judges wonder if a risky plan in the dessert round will pan out.

Set on success, the competitors create appetizers that include a Central Asian bread and a sweet-and-sour treat, make a packaged product sing with sole in the entrée round, and take on a dessert round featuring an Indian snack and a plethora of pastries.

Four brave chefs prioritize flavor over fear as they take on outrageously daring ingredients to make killer dishes for the judges. The chefs prove they have the chops to make a swamp-loving chomper tasty and try not be be stung by a shocking sweet.

The chefs are eager to put their own mark on things by grabbing extra items for their appetizers, but their pantry picks may not be smart choices. Then in the entrée round, figuring out what to do with a leafy vegetable sucks up most of their time.

Ingredients in the baskets are not what they appear to be, and the chefs do a double take to find they've been faked! An ice cream treat in the appetizer basket isn't so sweet, and red wine for dessert won't get the chefs tipsy, but it might trip them up.