The chefs hash it out over mac and cheese loaf and one chef's appetizer is a cut above the rest. Popcorn spices things up in the entree round where all three chefs struggle to marry some unusual ingredients. In the dessert round, the proof is in the butterscotch pudding as the chefs mirror each other's desserts.

Four chefs find themselves in a pickle at the start of this episode. Competition heats up in the entree round as one chef gets the cold (pork) shoulder. A boozy basket yields two spectacular desserts, leaving the judges with a very difficult decision.

Things really heat up as four chefs tug at our heartstrings in this emotional episode of Chopped Canada. In the appetizer round, the competition tries not to choke on processed cheese and baked beans. The entree forces them to sharpen their skills with razor clams and hickory sticks. Another family favorite makes an appearance in the dessert round, finding one chef right in his comfort zone.

A seafood laden basket forces the chefs to shuck against time in the appetizer round. Things take flight after that, when the quail hits the floor. It's ice cream vs. ice cream in the dessert round as one chef's shot at $10K melts away.

In this cavity-inducing episode of Chopped Canada, a different childhood sweet appears in each basket. Our four chefs must really dig deep as they look to marry candy and fish, duck and snack cakes and relish and graham crackers in this sweet episode.

Chefs squabble for first place in the appetizer round and chemistry finds its way into the kitchen. A creative use of rambutan sets one chef apart from the rest in the entree round. Will experience trump ingenuity when it comes to incorporating radishes and feta cheese in a showstopping dessert?

Clams prove surprisingly difficult in the first round for these four chefs. Kimchi strikes a tangy note in the entree round, but a bold use of this one ingredient cannot make up for the quality of others. Durian for dessert is a welcome, but stinky, challenge for two chefs whose inventiveness knows no bounds.

It's do(nut) or die as the chefs ramp up for the first round. Octopus challenges the chefs to come up with three very different entrees, but ultimately, it's all about the pastry as the final chefs face off to create a dessert that will save them from the chopping block.

Strawberry and sausage stump four fabulous chefs in the appetizer round. An offal entree basket sets one chef apart from the rest, but will it be enough to survive the chopping block and win it all? A marriage of marzipan and tarragon brings things to a brittle finish!

A common breakfast ingredient causes the chefs to fritter away time and key ingredients miss making the plate. Miso paste challenges the palate in a salty entree basket and an eel of a surprise in the dessert round leaves the chefs looking for inventive ways to present old favorites.

This candy filled episode pits Quebec chefs against Ontario chefs in a heated battle for Chopped Canada Champion. Black licorice and candy coated chocolates cause sweet struggles in the first two rounds, while a basket of woodsy and spicy flavors turns things upside down when it comes time for dessert.

A lunch lady, a dinner theater chef, a prodigal daughter and a small town cook with big city dreams battle to prove they are worthy of the title of Chopped Canada Champion. The chefs are dealt a slippery hand as they must work with smelts and smoky eel.

It's a battle of the wings in round one as the chefs jockey for a spot at the fryer and one chef's chicken is well underdone. There's a lot at stake when three chefs try to combine a traditional Japanese vegetable with a classic childhood snack. An ambitious dessert effort impresses the judges, but will it hold up?

Four chefs dig deep to fight the dragon as an exotic fruit rears its head in the appetizer round. Things get a bit fishy as the chefs are handed a sweet, cheesy basket for the entrée round. One chef chooses rhyme over reason as he boozes it up, while another leaves his beer on ice for the final showdown.

It's a scrambled start as the chefs flame out over sirloin and spirits. 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. In the dinner round, Calves Liver and Cupcakes are a pairing for despairing. It's a battle to the end as both chefs choose choux pastry as a foil for a cheese filled dessert.

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. Ultimately, it's a fig of a time for the remaining to chefs as they struggle to transform corn dogs and prosciutto into a delectable dessert.

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. In the dessert round, the last remaining chefs fight to keep their dreams from being squashed.

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 spruce things up in the dessert round with plantains and palm sugar.

The chefs are hard pressed to impress in this appetizer round that combined canned ham and kohlrabi. Three remaining chefs give us something to "root" for when they combine bacon and bok choy. Ultimately one 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 in this episode of Chopped Canada. Organs and fruit make strange dinner partners in round two. A sweet treat and a smoked meat bring out fierce competition for the final prize.

In a battle of the young versus the seasoned, four chefs face off to win the $10,000 prize. 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. In the dessert round it's the duck that's laid the golden egg as one chef pulls ahead to win the race.

Four chefs stick their necks out when ostrich and lollipops make an appearance in the appetizer round. The entree makes for a wild time when chefs must mix a jiggly dessert with a gamey meat. It's a bit of a pickle for the two remaining chefs who must find a way to sneak a popular bar food into a prize winning dessert.

The chefs each show they've got some skin in the game with some excellent uses of epiderm in the appetizer round. One chef attempts the im-pasta-ble in the entree course. The chefs mustn't flake out over dried mashed potatoes and fennel in the dessert round.

Chicken livers and seaweed crack open this competition as four chefs fight it out. 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 both chefs struggle to repurpose it into a prize winning dessert.

It's time to open the takeout containers in this themed episode. Greek Salad and Beef Pho make for strange bedfellows in the appetizer round. The second round challenges the chefs to see who can transform a drive-thru staple into haute cuisine. The dessert round pits the remaining chefs against each other in an Asian adventure with a cherry twist.

A pork delicacy and a jarred delight jockey for position in the appetizer basket. Round two finds the chefs struggling with two Australian favourites in the entrée basket - sweet pavlova and spring lamb. A standard roast beef dinner accompaniment makes an appearance in the dessert round, confusing flavours even further with mint and pineapple.

Will one chef's dream of winning the $10,000 go up in flames? This sugar filled episode starts the chefs’ day off with an instant breakfast treat and maple butter in the appetizer round. It's anyone's game as pheasant is paired with a chocolate candy treat and vanilla beans in the entrée round. One chef make dollars from donuts in the dessert round.

These chefs are puzzled by the presence of a Middle Eastern ingredient in the appetizer round. Kat-a-what? Is it a noodle or is it a pastry? The entrée round won’t be a snap as they must pair monkfish with cocktail onions and a sweet treat. In the dessert round, it's a trip to Catalina as the chefs must figure out how to incorporate this ketchup-based dressing and tofu skin in a round winning dessert.

Some chefs draw a boudin blanc in the appetizer round, while calmer (fish) heads prevail in round two. Dessert makes the remaining two chefs holler for challah as they use this chewy bread as the basis for a za'atar filled dessert.

It's game on as these four female chefs brave the baskets for a shot at $10,000. Chefs bring a "can" do attitude in the first round, and salmon cakes abound. The entrée round gets everyone's goat as they race to tenderize a tough piece of meat. It's a halva time for the remaining two chefs to transform a frozen breakfast treat into a winning dessert.

Four chefs duke it out over pigs ears and poblano peppers. We find out which chefs will rocket ahead when beef hearts and turkey breast appear together in the entrée basket. It's a vegetable filled dessert round with a tree tomato and carrot juice all standing in the way of the final victory.

Can an appetizer be made from smoke and sugar or will some spice make it nice? The chefs face leftover butter chicken in the entrée basket and an injury takes its toll. Will slow and steady in the dessert round win the race?

Fans across the nation weighed in with their ideas for these challenging baskets. In the appetizer round prairie oysters and ketchup chips pop up as surprising choices from the land of plenty. Round two is a seaside surprise with Gefilte fish and Squid Ink muddying the waters. The dessert round really takes flight as the chefs wrestle with how to make things with wings into a sensational sweet.

It's a culture clash for these chefs as Italian Soda, Thai noodles and Indian spice garam masala collide in round one. Frozen french fries and tuna steaks force the chefs to sharpen their knives in the entrée round. It's time to harvest the prize in the dessert round as apples get the royal treatment in this fall flavoured basket.

The chefs get an unhelpful hand in the appetizer round when a pre-packaged staple rears its ugly head. There's not much love for turducken as the chefs battle it out in round two. Dessert throws yet another curveball with fiddleheads in the mix.

Frog legs and cookies get things hopping in the appetizer round, as these four chefs face off. Cherry cheesecake raises the steaks in round two as one chef finds a new and inventive use for a toaster! Ultimately, one chef is no match for the other as paneer and elderflower liqueur take centre stage in round three.

Will an appetizer with a prickly vegetable cause our chefs to choke or will berries and bran muffins stump them in the entrée round? For dessert, ingredients from four corners of the earth have the chefs inventing new cuisine.

Four chefs are challenged out of the gate as a host of unusual ingredients take the stage. Ready-made eggrolls and stilton cheese collide in the appetizer round, giving way to the odd pairing of blood sausage and lemongrass in the entrée. The last two chefs struggle with sweet and salty in the dessert round featuring spicy salted plums and vanilla frosting.

There's no escaping the challenge in round one as four chefs battle to transform chicken wieners and dried fruit into a winning combination. Brisket proves a tough meat to handle in the entrée round as the chefs fight to move on. Dessert is a prickly pickle as both chefs strive to create a delightful dish from cactus and crescent rolls.

The chefs need to scuttle in the appetizer round. There’s no silver lining in the entrée round when tripe is found in the mystery basket. Will creativity turn sausages into a dessert worthy of winning.

Four chefs race against the clock to transform yesterday's meals into a winning dish. Stale bread, a gingerbread house and a bottle of bubbly add to the struggle as each competitor rolls up their sleeves in this exciting leftover episode.

The chefs are challenged with “bucking” the trend when the appetizer ingredients are revealed. Entrée’s confirm that it’s hard to beat bacon. The chef’s discover that it’s not easy to use greens in a winning dessert.

Old world spices meet new world sensations in the appetizer and entrée round. Civilizations collide when harissa and chocolate are combined. What will get the chef’s goat when a milk of a different kind is found in the dessert basket?

Tilapia and egg noodles create a bang out of bland. Can saba hide the gamey taste of elk loin in the entrée round? No muss, no fuss when cornmeal is found in the dessert basket.

No guts no glory for the chefs in the appetizer round. Will they be able to pull a rabbit out of their hat as they prepare their entrée? It all comes down to the wire in the desert round but which chef will make the best use of their time?

It’s Merry-Go-Rounds as the Carnival comes to Chopped Canada! The chefs try to create a ‘ballyhoo” with an appetizer of waffle donuts and root beer floats. But will there be room for dessert after an entrée of chili fries and corn?

Jelly rolls and stout face off in the appetizer round. The entrée basket brings the garden to the plate. Can the chefs overcome the machine as the clock ticks down in the dessert round?

The chefs see red in the appetizer round when duck gizzards and sauerkraut are revealed. Everything but the kitchen sink is used in the entrée round. Salt, sweet and sweaty hits the pots for dessert.

The chefs compete to be a Lob-Star in the appetizer round. Tenderness doesn’t come easy when the chefs are faced with pot roast. It’s a blast from the past when ice cream parlour favourite roars into the dessert round.

Canned sardines has the chefs in a pickle during the appetizer round. Will they be able to Roe their way to success with their entrée? Fortunes are told in the dessert round.

Finger fruit challenges the chefs in the appetizer round. Complex cooking and keeping it simple are two different strategies our chefs take as they vie for the Chopped Canada top prize.

It‘s a battle with batter in the appetizer round. Which chef can take on the big fish in round two? It’s all peachy for one of the chefs at the end of the dessert round.

Sweet and savory brings luck to the duck in the appetizer round. The entrée round has our judges chewing over tried and true or bold and new. A sorbet showdown determines the winner!

There’s nothing worse than getting chopped after the dessert round. Just ask these four chefs who are returning to the Chopped Canada kitchen for the ultimate vindication. Egos will be crushed and hearts will be broken as these fierce competitors try not to get chopped…again!

The Chefs go big with fierce flavours in the appetizer round. Entrée's can be lost in the sauce. It's overcoming fears as our chefs set out to cream the competition.

It's off to a bitter start in the Appetizer round. The chefs are grasping at tails when they prepare their entrée. How many risks are they willing to take to become the next Chopped Canada champion!?

Beans may be the 'cherry on top' for our chefs in round one. International influences inspire our chefs when the entrée ingredients are revealed. It's a battle to the end!

A tangy appetizer basket with a Ukrainian staple leaves the chefs shell shocked. In the dessert round, it's a battle of East vs. West to see who will take the cake.

The appetizers are smokin’ with Canadian smoked cheddar. The chefs must pick their own protein in the entrée round. Pasta for dessert leaves the chefs' faces as puckered as a tart basket ingredient.

Something smells fishy in the appetizer round and entrées prove to be no gouda for the chefs. The chefs go back to their roots in the dessert round.

There’s no bypassing the first mystery basket, but heartache is served when the chopping begins and things get fishy during the entrée round. Only one will taste sweet victory – who will it ‘Brie’?

Is it sibling rivalry or brotherly love when two sets of brothers compete in the Chopped Canada kitchen? Who will uphold the family name and take home the $10,000 prize?

The chefs go crackers in round one. It’s game on as the entrée gets hare-y. Will risk take the prize or better safe than sorry in the dessert round?

Does intense colour turn into great taste in the appetizer round? The entrée basket challenges the chefs to combine proteins. Is rice nice for dessert?

Beans abound in round one. The chefs go wild for their entrees and things turn gummy in the dessert round.

Round one reveals a cordial basket while the entrée brings a sting. What will be the icing on the cake for our chefs in the dessert round?

The baskets are “smokin” in round one. What will our chefs sea in the entrée basket? The dessert round is full of beans.

The appetizer basket has a wild side. Will a fowl entrée impress our judges? The dessert round gives our chefs the blues.

Sugar and rice may be nice in the appetizer round. The chefs compete for the halibut in the entrée round. A gummy dessert challenges the chefs.

It’s all about “head, heart and haggis“ in the appetizer round. The entrée basket is a bit cheeky. The dessert round has our chefs jumping through loops.

The pig is hidden in the appetizer round. The entrée basket’s brine will make a chef shine. Will the chefs crumble in the dessert round?

Is “go with what you know” the way to win the appetizer round? It takes more grits than gumption to survive the entrée. Things are rosy for dessert.

Dill-icious appetizers lead to entrée baskets that inspire our chefs to explore diverse cultural influences. The chefs create tasty treats from a savoury dessert basket.

The chefs shuck their way through the appetizer round. Things run “afowl” when the entrée is prepared. Dessert has the chefs barking up the wrong tree.

It’s tough terrine in round one. The chefs go against the grain when preparing the entrée. Dessert leaves egg on the face of the competitors.

Our chefs need to know the basics with bison. A little spice and fruit will go a long way as the chefs prepare the entrée. It’s a nutty dessert round.