Full of energy and precocious abilities, four aspiring chefs take over the Chopped Kitchen and face a judging panel featuring actor Billy Gardell and The Kitchen's Marcela Valladolid and Geoffrey Zakarian. In the first round, they must tame the sweetness of some basket items. Pizza is a fine surprise in the entree round, but lamb loins stump some of the young competitors. Then, lemon curd and a fun retro candy get a spin for dessert.

Strange bagels, a strong paste and an injury make for an exciting appetizer round. Later, the chefs get to cook with fresh pasta sheets and gooey marshmallows.

Beet hummus and head-on shrimp are found in the appetizer basket; a giant milkshake gives the kid chefs something to get excited about, when making entrées; and desserts are created using fruit and yogurt.

Thanksgiving meals are cooked for the judges, who include Martha Stewart, Chris Santos and Geoffrey Zakarian. First, appetizers are made using spiral ham and three different turkey parts must be used in the entrée round; pumpkin spice lattes.

The first round features strange fungi and frozen treats. Later, the junior chefs express their dislike of unappealing entrée ingredients; and they find it challenging to turn French fries into desserts.

Actress Mila Kunis joins chefs Scott Conant and Madison Cowan at the judges' table. Included: appetizer baskets contain both yummy and yucky ingredients; the heat is on to cook a perfect salmon dish.

Gingerbread houses, leg of lamb and donut snowmen are among the festive ingredients the four junior chefs have to work with, when they cook to impress judges Sam Kass, Marc Murphy and Martha Stewart.

Model Camila Alves McConaughey and chefs Michelle Bernstein and Scott Conant serve as the judges. The first round, featuring shellfish and a dried seafood snack, leaves one chef in tears. Later, cereal and a beautiful cut of meat are used to make entrées.

Laila Ali, Marc Murphy and Sam Talbot are the judges for a battle that begins with a creepy-crawly snack and fried onions in the appetizer basket. Later, the junior chefs show disdain for a canned product in the entrée round.

Twin sisters are among the competitors. Included: cookies and veggies are mandatory ingredients in the first round; a beautiful birthday cake takes the young chefs by surprise, when cooking entrées.

Young chefs create appetizers with a classic kid food and some unusual chips. Later, they are given a sour basket ingredient in the entrée round; and a puny snack could make them crabby, when making desserts. Hayden Panettiere serves as a judge.

Appetizers are made with a popular afternoon snack; Mexican ingredients are featured in the entrée round; and bugs don't go over well with the chefs, when preparing desserts.

Junior chefs from Rachael vs. Guy: Kids Cook-Off (2013) compete. Among the ingredients, they must transform, are a leftover burger and sweet drink in the appetizer round. Later, they are given cake batter and chicken to work with, when making entrées.

Season 2 begins with junior chefs having to transform a weird hot dog and a cheese, that doesn't want to melt, in the appetizer round. Later, retro candies make entrees pop; and raw cookie dough present a quandary, when making desserts. Sarah Michelle Gellar, Scott Conant and Monti Carlo are the judges.

Mother's Day is celebrated when the junior chefs cook with their moms in mind. Ingredients in the appetizer round include escargot and fruit pops. Later, a pricey cut of meat and gummy candy are used to make entrees; and desserts lean toward the unusual.

The junior chefs show kindness and help each other cut during an appetizer round featuring rock shrimp and beef tongue; quail and a variety of tiny foods in the entrée round; groovy cake in the dessert round. The judging panel includes Maneet Chauhan, Rico Rodriguez and Fabio Viviani.

Chefs Kardea Brown and Amanda Freitag are joined by actor Andrew Rannells to judge a very fishy competition. To start, some sugary items in the first basket have the competitors wondering how to create balanced dishes, and time-management issues create big problems for one junior chef. Later, entrees must include canned pasta and an extremely salty veggie; and an injury threatens to ruin a dessert dish.

A grilling competition starts off with rings of meat and donut hybrids in Round 1. For Round 2, a select piece of beef has the judges worried that the young chefs won't know how to treat it right; and fruit shows up in the dessert baskets.

Heart-shaped pasta must make it on the plate in the appetizer round. Later, the junior chefs face the challenge of shellfish and lime; and a creative take on cookies and milk is discovered in the dessert basket. Judges: Christine Taylor, Alex Guarnaschelli and Eddie Jackson.

Poor man's lobster and a sweet surprise cause a run on tortillas in the pantry; Round 2 offers the junior chefs the chance to play with an Indian tea snack and a lean meat, and chocolate and vanilla are brought together for dessert. Judges include actress Debby Ryan and chefs Marc Murphy and Geoffrey Zakarian.

Pro skateboarder Tony Hawk joins chefs Scott Conant and Tre Wilcox on the judges panel, as four junior chefs compete to make the best dad-pleasing dishes. Mystery basket ingredients include chicken wings and blue cheese for appetizers; enormous sandwiches for entrees; and a big surprise for dessert.

Appetizers are made using both octopus and a tart dessert bar. For entrees, the junior chefs must contend with a confounding meat. And some strange fruit and colorful seeds are found in the dessert baskets. The judges are Alex Guarnaschelli , Kelsey Nixon and Donal.

Over the course of three rounds, the junior chefs have to deal with stinky ingredients; a snack mix and an assortment of mini veggies; and a reptilian cake and vegan cheese.

Funny cookies and a lean meat are part of the appetizer basket. Later, a junior chef faces the problem of burnt bacon, during the entrée round; and a shocking, crunchy snack proves challenging to work with, when making desserts with decorated cake pops. Judges are Marc Murphy, Jennie Garth.

A soft drink with a wacky flavor must be used in the appetizer round. Later, goat entrees are made with grapes in a funny shape and a crunchy healthy snack; and a last ditch dash to the ice cream machine makes for some dessert drama.

A plan for a boar dish falls apart in the final seconds of the first round; must-use entree ingredients include a delectable fish and some colorful tubers; and a taco theme in the dessert basket promotes a lot of creativity.

Sloppy joes must be transformed in the appetizer round; a red pesto and white turnips make for some interesting entrée ingredients; and the junior chefs work with a yummy bacon-apple pie, when making desserts.

The young chefs deal with squeamishness, when they are forced to butcher and cook shakes in the appetizer round. In the entrée round, a dense oddball of a cake must be worked into lamb shoulder dishes. And finally, the finalists make creative, caffeinated desserts for the judges, who include Chris Colfer, Raiza Costa and Amanda Freitag.

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.

A "birds' nest" in the first basket is actually a common dish in disguise; when making entrees, the chefs learn a new word for a special type of chicken and must hustle to get it cooked through; and the judges are served similar kind of desserts before declaring a winner.

Chicken nuggets prove unpopular with the junior chefs, when making appetizers; the judges worry whether delicate bay scallops with be cooked properly in the entrée round; and a hybrid fruit and some Mesozoic candies equal a fun dessert battle.

Actress Bridget Moynahan joins chefs Marc Murphy and Angelo Sosa at the judges' table. Basket ingredients include pheasant in the appetizer found and something gummy and some yummy ducks for entrees. Finally, one of the junior chefs searches for a backup plan, when a key dessert element doesn't turn out right.

Ta'Rhonda Jones, Sabin Lomac and Aarón Sánchez are the judges for a cooking battle, that ends on a sweet note with some figs and fancy peaches. But first, the young cooks struggle when transforming expensive seafood into impressive appetizers. Also: bacon is discovered in an odd place in the entrée basket.

Orange noodles and a red paste are among the colorful ingredients that the young chefs must address in the entree round. The two finalists must find ways to turn Italian pudding and sushi-shaped sandwiches into original desserts.

Amanda Freitag, Kristen Kish and Jason Varitek take on judging responsibilities for a battle that begins with a 30-minute appetizer round, featuring minute steak as the main ingredient. Then, the chefs must break down a bird and use cool ketchup when making entrees. Finally, a delicious stuffed fruit and a fun snack cake are among the dessert components.

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.

Gory surprises, including spicy mummies and a spooky casserole, show up in every Halloween-theme basket, as the costumed competitors cook to impress judges Michelle Trachtenberg, Scott Conant and Jackie Sorkin.

Pigs' ears and potatoes are found in the appetizer baskets; a container of soup and a can of truffles could make for strange entrée combos; and for dessert, monkey bread and queso fresco must be used by the pair of kids competing. Alan Thicke joins Katie Lee and Chris Santos on the judging panel.

The competition begins with the junior chefs composing starters with seafood and a healthy frozen dessert. Next, they present pork chop plates to judges Debbie Matenopoulos, Chris Santos and Dale Talde. Finally, major setbacks are encountered as rainbow pancake dishes are prepared.

Chefs use duck and wild-flavored cupcakes in the first round; cooks receive snapper in the entrée basket; a playful pie and a tart surprise for chefs in the dessert round; chef Scott Conant, NASCAR driver Danica Patrick and chef Jamika Pessoa are the judges.

Creepy crawly kabobs pose a challenge for the junior chefs; cooks are happy with fish fillets and a colorful cereal; chefs must get creative with little sprinkles and a giant egg; David Arquette Jake Smollett and chef Scott Conant are the judges.

A peculiar hot dog pasta shows up in the appetizer baskets; chefs face s'more French fries and a difficult-to-prepare protein that is new to them; dumplings and some fancy fruit for dessert. Judges are Tiffany Derry, Alex Guarnaschelli and Jennette McCurdy.

Pumpkin pie is one of the mystery ingredients for the appetizer round; traditional Thanksgiving flavors minus the turkey in the entrée round; cupcakes are at the center of the final basket. Judges are Alex Guarnaschelli, Sandra Lee and Laura Vitale.

The young chefs find odd gifts from the sea in the appetizer basket. In the entree round, something sweet and something bitter make for a balancing act. Then, chocolate ravioli desserts are a challenge in a hectic final round.

The kids must use ground beef and curly fries as appetizer ingredients; seafood for the second basket; a stuffed cookie cup for dessert. YouTube personality Justine Ezarik, food writer Alison Roman and chef Marcus Samuelsson serve as judges.

The junior chefs must make a holiday meal for the judges: chefs Sandra Lee, Marc Murphy and Christian Petroni; duck and veggie appetizers; stockings and wreaths made from common foods; whimsical and sugary desserts.

Creative cheese presentations and a protein spread for appetizers; a strange pink pickle and a crispy, snack food in the entrée round; a marshmallow mishap in the dessert round. Judges include chef Maneet Chauhan; TV hostess Daphne Oz (The Chew (2011)) and actor Tyrel Jackson Williams.

Chefs Aarón Sánchez and Jet Tila and comedian Iliza Shlesinger judge; a cheesy sandwich in the appetizer basket; a root vegetable and a sweet Latin treat for the entrée basket; watermelon dessert for the final basket.

Four kids compete to impress judges Lazarus Lynch, Marc Murphy and actor James Maslow; ground beef and chocolate for round one; a misleading ingredient, that looks like a giant baked potato, in the entrée round; a red, white and blue snack for dessert.

Radio host Angie Martínez, actress Chelsea Peretti and chef Geoffrey Zakarian judge the competitors' appetizers, made with wildfire lettuce and fluke; lemon meringue pie is used for the entrée round; baking and ice cream in the dessert round.

Bok choy and bacon in the appetizer round; an old-fashioned pinwheel protein for the entrée round; cottage cheese for the dessert round; actress Maia Mitchell, and chefs Marc Murphy and Luke Thomas act as judges.

The junior chefs must create appetizer dishes with lamb; creamy soup and pretty pasta in the entrée basket; gray chia pudding in the dessert basket; chef Amanda Freitag, actor David Alan Grier and TV hostess Brandi Milloy are the judges.

Chef Amanda Freitag, YouTube star Harley Morenstein and actress Anika Noni Rose preside over an all-pizza competition! Three courses of pizza begin with appetizers comprised of exotic looking mushrooms and a creamy Italian sauce. The fun continues as the junior chefs battle against some challenging dough and more sauce in the entree round. Then, the finalists tackle pizza dessert using cheese with a funny name and a wild assortment of fruit!

Chefs Daniel Churchill and Marcus Samuelsson and actress Allison Williams serve as the judges for a new group of junior chefs, who are thrilled when the appetizer basket reveals an exciting twist on chicken and waffles. In the entree round, a sweet, tropical icing must be paired with pork, and in the dessert round, it's a race to the ice cream machine when both finalists are inspired by a coconut beverage

A lucky batch of junior chefs gets to cook with chocolate in all three rounds to win over the judges: chef Scott Conant, model Ashley Graham and Food Network Star contestant Jernard Wells. It starts with a fancy boxed assortment in the appetizer round, then the kids must figure out how to pair chocolate with a stinky cheese for their entrees. And in the dessert round, the finalists are startled by what they think are chocolate-covered bugs.

Four young cooks set out to make judges Cliff Crooks, Bethenny Frankel and Geoffrey Zakarian the most important meal of the day: breakfast! French toast and cereal are remixed in the first basket. Then, the kids struggle to make perfect eggs against the clock in the entree round. The two finalists in the dessert round get to work with an extravagant breakfast-themed cake and a grown-up breakfast beverage.

Chefs Maneet Chauhan and George Mendes and actor Kevin McHale step in to judge the next round of talented junior chefs. First, the kids open the appetizer basket to find something staring right back at them! A cute candy creation and a twist on garlic bread spice things up in the entree round. Then, vegetables make their way into brownies in the dessert round, but the finalists have no problem repurposing them.

A new group of kid competitors bond over their love of music and food as they prepare dishes for the judges: Food Network's Valerie Bertinelli, ballerina Misty Copeland and chef Chris Santos. First, they find themselves working with beets and octopus in block form in the appetizer round. A salmon-like fish filet in the entree round presents challenges, then the finalists must figure out how to work edible piano keys into their desserts.

For the first time in Chopped history, kid competitors have a chance at becoming a Chopped judge! In the first competition, judged by Amanda Freitag, Alex Guarnaschelli and Marc Murphy, a burger theme shapes what the kids must cook. For the appetizer round, they have to use an unusual popsicle and a small egg delicacy. The entree round delivers straightforward burger meat, but with a sweet oniony condiment. Then, the remaining kid cooks must figure out how to make burger-inspired desserts using a cured meat ingredient and fresh fruit.

The excitement continues as four eager young chefs cook for the chance to become a judge in the finale event! Maneet Chauhan, Alex Guarnaschelli and Chris Santos sit on the judging panel for this competition, where the kids have to work with a different barbecue sauce in each round. In the appetizer basket, the kids must transform cookies and a slimy vegetable into delicious starters. A pork product must be paired with fresh greens in the entree course, then the finalists struggle to place cheese in their desserts.

The third and final seat at the judges' table is up for grabs! Four precocious kids tackle the mystery baskets, with a baking theme in effect. The appetizer basket reveals a South American sausage and a cheesy baked treat. The young cooks are surprised to find their protein in whole-animal form in the entree round, then the finalists must transform a tart berry and colorful cookie dough into delicious desserts. Amanda Freitag, Alex Guarnaschelli and Scott Conant serve as judges.

Three Chopped Junior Champions are taking a seat at the Chopping Block, as four regular Chopped judges -- Amanda Freitag, Alex Guarnaschelli, Marcus Samuelsson and Chris Santos -- compete for $25,000 for charity. The chefs are cooking with some of the same ingredients that the kids did, but with a few shocking twists, starting with cured fish roe in the appetizer basket. The entree basket contains some familiar barbecue ingredients, and the chefs must also incorporate an elaborate gelatin creation. The dessert basket turns into an ice cream showdown, and the remaining two chefs must cook with ears!

A fun twist on a classic comfort food is paired with pricey truffles in the appetizer round. In round two, the junior chefs must roll up their sleeves to deal with a large blue squash. Then, the two finalists find creative ways to make desserts with of out-of-this-world lollipops and green fruit. Food journalist Michelle Park, chef Chris Santos and singer Ruben Studdard take over the judging panel.

In a circus-themed competition, a new bunch of 10- and 11-year olds dare to make appetizers using corn and playful cookies. The entree basket reveals a finger food and some beautiful produce, then in the dessert round, the chefs tackle a baked good and a something covered in caramel. Actor Ryan Guzman joins The Kitchen's Sunny Anderson and Geoffrey Zakarian on the judging panel.

The young cooks tackle baskets of leftover and often-wasted food, starting with cheese rinds and takeout leftovers in the appetizer round. Then, they find some unwanted produce that must be worked into an entree. For dessert, the finalists find creative uses for forgotten fruit and baking leftovers to win over judges Amanda Freitag, Sam Kass and Marc Murphy.

The young competitors celebrate fried food in each round and whip up some deep-fried delights for the judges, chefs Alex Guarnaschelli and Rebecca Lang and actor Zachary Quinto. The first round kicks off with a popular Southern beverage and seafood. The heat builds in the second round, when the kids get to pair the "caviar of the South" with a savory batter. Then, the dessert round reveals that almost everything can be fried, including ice cream!

In this grilling competition judged by singer Jessie James Decker, food writer Jed Portman and chef Geoffrey Zakarian, a new batch of precocious junior chefs must use a classic cornmeal dish in the appetizer round. The grill pans continue to get a workout in round two, where the kids must combine a marshmallow treat with white barbecue sauce. Then, the dessert round delights the finalists when they find a magnificent cake in the basket!

A new batch of kids celebrate mac and cheese in all three rounds, beginning with appetizers containing the ready-to-make version. A bright orange snack and fancy cheese must work their way into entrees, then in the final round, even the judges -- actress Betsy Brandt and chefs Marc Murphy and Nguyen Tran -- are surprised to see how mac and cheese can be interpreted in dessert form.

Junior chefs must use a classic cornmeal dish in their appetizer; kids combine a marshmallow treat with white barbecue sauce in round two; a cake must be incorporated in the dessert round; Jessie James Decker, Jed Portman and Geoffrey Zakarian are the judges.

in this competition packed with backyard barbecue ingredients, the judges -- actress and singer Jana Kramer and chefs Marc Murphy and Geoffrey Zakarian -- are on the lookout for a Chopped cookout champion! The appetizer round reveals a popular potato dish and a protein meant for grilling. The junior chefs get some more cookout classics in the entree round when they find a saucy side dish and burgers. Then, the finalists get to work with a very sweet pie and a sour dairy product.

Two set of siblings compete and must pair pancetta and pasta in the first round; some adorable food animals must make their way into entrees; a dessert tower excites the finalists in the last round.

With a healthy fast food theme, kid cooks make appetizers with a popular condiment and seafood; ancient grain bread is paired with poultry; the dessert basket contains a frozen fruity Italian treat.

Pork and blue cheese in the appetizer round; milk must be combined with purple produce in an exciting entrée course; an ingredient in the dessert basket comes with directions.

The kids cook a fun cuisine, foods on sticks; skewered appetizers must include a fair classic and some stuffed pasta; cake pops are a whimsical treat for the entrée round; super sweet ingredients in the dessert basket.

The heat is on in this spicy competition; in the appetizer round, the kids must use goggles to tackle hot peppers; the entrée round has a milder chili and the junior chefs cook goat; the dessert round has a spicy jam that leaves a tingling sensation.

Sixteen astonishingly skilled young winners return to compete for a grand prize of $25,000. In the first battle of this five-part tournament, the champs get a French delicacy and a crunchy snack for the appetizer round. One competitor has never cooked pork tenderloin before, but finds it in the second basket. Finally, the champs' pantry picks in the dessert impact the judges' critiques.

A new group of four champs compete to see who will advance to the $25,000 grand finale. An infamous “Chopped” ingredient appears in the appetizer basket, then steak could be a gift or a challenge for the kid cooks who make it to the entree round. Finally, the two young cooks who get to make dessert must use a tangy fruit and a deep-fried treat.

In this third preliminary battle, the youngest group of champions yet gets a delicate seafood and a tasty pork product in the appetizer round. Chocolates in disguise cause the junior chefs to do a double take when they open the entree basket. Then, coffee with dessert makes sense, but where will the competitors use chili flakes in their final, sweet dishes?

Four outstanding young cooks compete to see who will earn the last spot in the grand finale. Some slender peppers and some scrumptious rolls are part of the puzzle in the appetizer round. The junior chefs must figure out a way to make a guilty pleasure snack work in their venison entrees. Then, some serious mistakes in the dessert round leave the judges with much to consider.

Four of the most talented Chopped Junior competitors have made their way to the finale to compete for a third win, the title and $25,000! The basket powers-that-be throw them a whopper of a first basket that includes a rather wild jerky and a protein that most Americans have never eaten. The second basket is a doozy as well, with cream puffs and a strange ketchup. Then, the final round of the tournament calls for some kid-friendly bubbly.

Four young cooking dynamos try to impress the judges, including guest judge Jessica Alba, with appetizers that include beef tongue; a sweet orange cream smoothie in the entree basket; a giant lollipop and an odd sandwich in the dessert round.

The junior chefs unpack pickle-flavored cotton candy in their appetizer baskets, and in the second round, they must dip into cookie jars to discover sweet ingredients for their entrees.

Turkey-themed baskets keep the kid chefs in the right state of mind as they try to make a meal that guest judge David Dobrik will gobble up, starting with a bucket of turkey meatballs; a rare form of mashed potatoes makes for a hearty hurdle.

The kid cooks give new life to Thanksgiving leftovers, beginning in Round 1 with a puree that the preteens haven't eaten in years; two classics must be repurposed in the entree round.

Starting with ketchup soda in round one, the young chefs seek to learn from their mistakes and roll with weird ingredients to impress guest judges Gina Torres and Daniel Breaker.

Holiday wishes come true as the junior chefs get a chance to impress guest judge Rashad Jennings, starting in round one with creative fish dishes.

Young chefs celebrate the holidays with guest judge Corey Fogelmanis and a wrapped present in each round.