Chopped: Volume 1

In the appetizer round, kumquats and croissants collide, as well as two super enthusiastic chefs racing for the fridge. In the dessert round, one chef makes a grits dish reminiscent of childhood.

A slippery shocker in the appetizer basket starts things off on a terrifying note. Then, in the entree round, the judges are stunned by the oh-my-gosh mistake one chef makes with an umeboshi-arugula salad.

Two chefs attempt to cook a fish traditionally used for sushi, and the results are questionable. After doing their best with an unfamiliar condiment in the entree basket, the contestants get an angry reception from the judges.

A chef decides to take a familiar route with beef but is challenged by an unfamiliar mystery ingredient. Then, in the entree round, the chefs must break a fundamental rule by combining fish and cheese.

Just how the graham cracker crumbles in the appetizer round depends on how the chefs can recover from setbacks. One contestant struggles to plate after suffering a cut. Then in the entree round, one chef breaks a plate.

'Tis the season to shake things up! The chefs learn that as an added challenge, their dishes must have a holiday theme.

Competitors find ways to incorporate zucchini blossoms into their appetizers. The judges are disturbed by how one chef disrespects the kitchen in the entree round. In the dessert round, fresh chickpeas are in the mystery basket.

Four previous runners-up return to see who can save face and finally become the Chopped Champion. In the entree round, problems with butchering bass lead one contestant to a creative cooking method.

In the first round, the chefs race to get chicken wings cooked in time. Then in the entree round, the chefs have caught a break with catfish in the basket. For the dessert round they work with cherry tomatoes.

When the chefs make some unusual choices in composing soft-shell crab appetizers, the judges give them a chance to defend their dishes or graciously accept criticism. Peppermint sticks in the dessert basket have the chefs stuck.

The stoves are underutilized as the chefs show their raw enthusiasm for oysters. The entrees have the judges debating who successfully incorporated a funky-flavored fruit.

The chefs find themselves swimming against the tide when they have to combine fish with chocolate in the appetizer round. Then for the entree course, the remaining contestants pull from their cultural backgrounds.

Hate it or love it, liver is the centerpiece of the appetizer dishes. For the entree round, the chefs have some trouble with pasta sheets and an intensely flavored fish.