Chopped: Volume 2

Sixteen high-caliber chefs are fired up to grill in Napa Valley, CA. For the first group of chefs, a ballpark snack throws them a curveball in the entree round, and the judges are happy to see chilies in the dessert basket.

Four new, highly-skilled grill masters take over an outdoor Chopped Kitchen in Napa Valley, CA. The two chefs who move on to dessert run into trouble when one of the mystery ingredients shows a tendency to char quickly.

Another group of grill masters in Napa Valley, CA, gets the gift of beef in round two, but will they focus so much on the beautiful rib eye that they neglect the other mandatory ingredients?

Three grilling champs have a spot in the grand finale, and a new group furiously competes for the final spot in Napa Valley, CA. The chefs face mushrooms and jam in the appetizer round and a yummy cake in the dessert round.

In Napa Valley, CA, the remaining grill masters take on a porky surprise, a surf and turf combo and a tricky dessert of bananas and wine in the final battle to see who will claim the $50,000 grand prize.

Fried chicken is the star of all three rounds, paired with syrup and a savory pancake in the first basket. Fried chicken entrees have to include peach cobbler, and the chefs are challenged by a fried chicken-themed dessert round.

The chefs are challenged by escargot and sprouts in the appetizer round but get a break with garlic knots in the entree round. They're inspired by cake for the dessert round.

The all-American hot dog is the star of all three rounds, starting with an uncommon condiment for the appetizer round. A tiny ingredient causes big problems in the entree round, and hot dog desserts pose a unique challenge.

Four chefs tackle surprising ingredients, starting with dill pickle soup in the appetizer round and a weirdly spicy beer in the entrees. For dessert, they've got to use deceptively straightforward dough and sugar.

The chefs compete in a three-round chili cook-off, starting with chocolate and sausage in the appetizer round. Spice and creativity are key to the entree round, and they make chili-inspired sweets for dessert.

Young competitors must make appetizers from a strange snack and a pork product. In the entree round, they have to figure out how to combine poultry with a weird casserole, then work with a spicy nut and a savory fruit for dessert.

Teen competitors race the clock to finish their sausage appetizers, and they face seafood surprises in the entree round. Breakfast items take on a creative form in the dessert basket.

Teen competitors pour their energy into short rib appetizers and are puzzled by an artificially colored ingredient in the entree basket. In the dessert round, a pastry bag of pate a choux leaves them wondering what to do.

Teen competitors have to get creative with sour appetizers, and one chef turns to the fryer for the entree round. Then they have to figure out how to repurpose a cake from the dessert basket.

Teen chefs return to compete in the tournament grand finale. They have to use their butchering skills in the entree round and incorporate mangoes into their desserts.

Teams of twin chefs face off, starting with egg and crustacean appetizers. A soda shop staple appears in the entree basket, and the competitors make surprising choices with pastry dough for dessert.

Competitors make appetizers using naan bread and blood sausage, and the judges hope they know how to prepare an expensive fish in the entree round. The dessert round requires creativity with fruit.

Former winners and runners-up from Worst Cooks in America compete with frog leg appetizers and steak entrees. For dessert, they pair ready-made dough with cocoa powder and pears.