Season 3
Episodes
S3 · E1 · 13 Oct 2009
When Chefs Collide
The chefs must use kumquats and croissants in their appetizers; green beans and ground pork in their entrées; and grits in their desserts.
S3 · E2 · 20 Oct 2009
Oh My Goshy, Umeboshi
Featured ingredients include eel, umeboshi, parsnips and soda crackers.
S3 · E3 · 27 Oct 2009
Judge Knows Best
The chefs must work with a fish that's traditionally used for sushi in the appetizer round. Then, they find an unfamiliar condiment in the entrée basket and prosecco is used to make dessert.
S3 · E4 · 3 Nov 2009
A Nori Story
The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
S3 · E5 · 10 Nov 2009
Sticking To It
The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
S3 · E6 · 8 Dec 2009
Season's Choppings
The chefs must cook with the holidays in mind when working with the mystery ingredients, which include venison and marshmallows.
S3 · E7 · 5 Jan 2010
Flower Power
The chefs must incorporate zucchini blossoms into their appetizers; burdock root into their entrées; and chickpeas into their desserts.
S3 · E8 · 12 Jan 2010
Sweet Redemption
Four previous runners-up return and compete again in hopes of finally being named a "Chopped" champion.
S3 · E9 · 19 Jan 2010
Winging It
The chefs must work with chicken wings in the appetizer round; catfish in the entrée round; and cherry tomatoes in the dessert round.
S3 · E10 · 26 Jan 2010
In a Pinch
A challenging piece of meat poses problems for the chefs in the entrée round. They also must use soft-shell crabs in their appetizers and peppermint sticks in their desserts.
S3 · E11 · 16 Feb 2010
Raw Enthusiasm
The chefs must use raw oysters in their appetizers; a rare fruit in their entrées; and miso in their desserts.
S3 · E12 · 2 Mar 2010
Against the Tide
The chefs must combine fish with chocolate in the appetizer round. Then, a trendy root vegetable shows up in the entrée round and violet mustard is used to make desserts.
S3 · E13 · 9 Mar 2010
Chopped Liver
The chefs must use liver in their appetizers; pasta sheets in their entrées; and cactus pears in their desserts.
Data and images from TMDB.