Chopped - Season 31 (2016)

The challenge faced by the competing chefs is to make the perfect midnight meal. In the first round, fried foods and a trendy cocktail are creatively re-imagined. Then, prized mushrooms and a much craved street food are used to make entrees. In the end, the finalists aim to wake up the judges' palates with breakfast flavors.

Part 2 of 4. Four returning champions compete for a chance to beat Bobby Flay. Their first challenge involves a seafood that needs tenderizing and a canned product. Then, entrees must include a king of the sea and an icebox cake. Finally, the judges worry how an ice cream made with one of Bobby's favorite ingredients will turn out, given that there's trouble with the machine.

In the first round basket, the chefs find pork buns and Mexican street corn; the competitors must use a pickled product with a fair favorite for the entrée; delectable cakes and an odd sauce make up the ingredients for the final round.

Part 3 of 4. The returning winners struggle to keep track of all four ingredients for the first round, which include cold soup and a stuffed lobster; a giant piece of meat and some tasty little dried fruit make up the entrée round's ingredients.

In the first basket, the chefs unveil an offal-rich Cajun specialty; a porky protein adds some flavor to the chefs' fish entrees; in the final basket, the chefs find a chewy drink.

Conclusion. The $40,000 title fight finale; the three undefeated champs must make appetizers with camel meat and a strange sauce; an especially difficult entrée round.

Four soup kitchen chefs face off; for the appetizer, they get creative with bread and orange sauce; turkey and a special cake in the entrée round; the dessert basket is full of healthy ingredients.

The butchers take whiskey shots, as they handle cuts of pork for the appetizer; a big bird and an oddly-named radish make up the entrée basket; the finalists find an ice cream that only a butcher could have in the dessert basket.

In the appetizer round, the chefs try to make meaty appetizers; the chefs get to choose which part of an animal to use for their second dishes; the final chefs make piggy desserts.

A familiar can and a space-age beverage in the first basket; something frozen in time and something nostalgically spherical for round two; a drink named for a movie legend must be used for dessert.

Four chefs complete viewer-chosen tasks; the fans pick a creepy protein and a bloody soup; something healthy and something hot in the second basket; dessert dishes made with offal and atole.

Appetizers made from Argentinian meat and something sweet; a favorite seafood and bok choy wait in the basket for round two; giant sheets of tofu and a different take on cheesecake for the dessert round.

Les Gold, Claudia Jordan, Jenni Pulos and Karina Smirnoff compete; the celebrities must use an edible wreath and festivity-shaped bread; the judges learn that one of the competitors has never tried one of the veggies found in the basket.

The chefs show off their takes on the taco; tripe and mustard rabe in the appetizer basket; Asian sauce and a beautiful protein in the entrée basket; the finalists create inventive desserts with Mexican chocolate.

Chefs must overcome a basket that includes something called pizza but isn't recognizable as the classic dish before moving on to a two-protein round and then a dessert round that must include both sweet and spicy elements.

The chefs get to use farm-fresh ingredients; poultry and pickled chilies in round one; in the entrée round, the chefs make lamb dishes with fresh greens; the chefs make some odd choices for the dessert round.

In the first ever Chopped New Year's Party, the competitors start the celebration with premium ingredients in the appetizer and entree baskets. The last two chefs face dressed-up ice cream cones and limited grapes for dessert.

No expense has been spared with these top-dollar ingredients! The chefs get to work with caviar and a very pricey seafood in the first round, a deliciously rare item in round two and a $100 breakfast item in the last basket.

A giant circle of dough with a long history and veggies that look like tiny watermelons in the first basket; chewy candy and sweet cheese for the entrée; green leaves and blueberries for dessert.

The chefs' baskets are full of hunter-forager ingredients; an aquatic wonder and a delicious flower in round one; an imposing root and a wild beast for the entrée round; berries and butter for dessert.