Season 3
All Episodes
Episode 1
When Chefs Collide
October 13, 2009
The chefs must use kumquats and croissants in their appetizers; green beans and ground pork in their entrées; and grits in their desserts.
Episode 2
Oh My Goshy, Umeboshi
October 20, 2009
Featured ingredients include eel, umeboshi, parsnips and soda crackers.
Episode 3
Judge Knows Best
October 27, 2009
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.
Episode 4
A Nori Story
November 3, 2009
The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
Episode 5
Sticking To It
November 10, 2009
The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
Episode 6
Season's Choppings
December 8, 2009
The chefs must cook with the holidays in mind when working with the mystery ingredients, which include venison and marshmallows.
Episode 7
Flower Power
January 5, 2010
The chefs must incorporate zucchini blossoms into their appetizers; burdock root into their entrées; and chickpeas into their desserts.
Episode 8
Sweet Redemption
January 12, 2010
Four previous runners-up return and compete again in hopes of finally being named a "Chopped" champion.
Episode 9
Winging It
January 19, 2010
The chefs must work with chicken wings in the appetizer round; catfish in the entrée round; and cherry tomatoes in the dessert round.
Episode 10
In a Pinch
January 26, 2010
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.
Episode 11
Raw Enthusiasm
February 16, 2010
The chefs must use raw oysters in their appetizers; a rare fruit in their entrées; and miso in their desserts.
Episode 12
Against the Tide
March 2, 2010
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.
Episode 13
Chopped Liver
March 9, 2010
The chefs must use liver in their appetizers; pasta sheets in their entrées; and cactus pears in their desserts.