Supermarket Stakeout

Alex Guarnaschelli hosts as chefs square off in a competitive pop-up kitchen outside a grocery store. To make their challenge dishes, the chefs must size up shoppers as they exit the store and negotiate for their grocery bags.

The four competing chefs must haul in big carts for a big breakfast buffet. Then, they ditch the surf and double up on turf when Alex Guarnaschelli challenges them to create "turf and turf" dishes.

Fresh catch is on the menu, and the four competing chefs are desperate to reel in the right grocery bags. Then, soup's on as Alex Guarnaschelli challenges the remaining chefs to simmer some soulful bowls, and the final two chefs create chocoholic plates.

Four chefs wing it, and it's anyone's guess what "egg-actly" they'll whip up! Then, Alex Guarnaschelli challenges them to claim a "pizza" the parking lot, and the two finalists try to impress the judges with their diner desserts.

The pressure is on as Alex Guarnaschelli challenges the four chefs to prepare perfect paninis in the parking lot. Then, no one has time to go low and slow to concoct savory stews, and the final two chefs look for the right ingredients for crusted dishes.

Alex Guarnaschelli welcomes four chefs to the parking lot and challenges them to get spicy with South of the Border flavors. Then, they savor the good old days with some classic blue-plate specials, and the final challenge is all about sweet treats.

Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one chef's creation misses the boat. Then, the chefs take a culinary trip to the Midwest with comfort dishes, and the final two channel the great outdoors with glamping-style dishes.

The competition heads to the beach -- at least in spirit! Alex Guarnaschelli challenges the chefs to make boardwalk bites. Then, they cook up light and bright California coastal dishes, and the final two chefs make bonfire desserts.

Four fast and furious chefs pound the parking lot pavement to fry up sandwiches. Then, they tussle over tomatoes to simmer up something saucy. For the final stakeout, Alex Guarnaschelli demands dishes with contradictions.

The chefs try to snag big carts for big bowls of chili. Then, Alex Guarnaschelli asks the chefs to make breakfast for dinner, and the final two chefs strive for perfection in a single bite that satisfies the judges.

The chefs start off by making their best coffee shop breakfast. Then, it's time to travel with a globetrotting dish, and the final two chefs must create a dish with a fabulous filling in order to fill their year with free groceries.

Alex Guarnaschelli kicks off the "steakout" in the parking lot as the competing chefs hunt for steaks. One chef lands on the chopping block in the second round, and it's a "berry" good day for the chef who busts out a delightful dish for the judges.

The four competing chefs first must grill a dish to parking lot perfection. Then, Alex Guarnaschelli challenges them to make a feel-better meal, and the final challenge is all about cooking with herbs.

The chefs start off by making something both portable and delicious. Then, what's new is old again as they attempt to make old-fashioned dishes, and the final two chefs get creative to impress the judges with their dishes made from candy.

The four chefs kick things off by whipping up tropical treats. One chef says "pasta la vista" after a carb-loader challenge, and the chef who's tops at texture will win it all after a crunchy and smooth-themed challenge.

Things get dicey when Alex Guarnaschelli challenges the chefs to create something with rice. Then, they crank out dishes that are delicious with drinks, and the finalists have to impress the judges with a dish that's farmers market fresh.

There's a groundbreaking -- and rule-breaking -- surprise in the parking lot when the four chefs make street food. Then, Alex Guarnaschelli challenges them to load up their dishes with tons of toppings, and the two final chefs make French desserts.

As dawn breaks on the asphalt, the four competing chefs start the day strong with a hearty breakfast. Then, it's 5 o'clock somewhere, so they put the happy in their best happy hour dishes and make a sweet and spicy showstopper for the judges.

Alex Guarnaschelli challenges the four chefs to channel their competitiveness into cooking up a winning tailgate. The three who survive must create dishes to celebrate, and the two final chefs have to impress the judges with a delicious dippable dish.

The chefs stakeout carts to create the perfect hangover helper, and only the well-seasoned survive when they dish up dishes from the bayou. One chef is toast when they can't bring the heat, and Alex joins judge Eric Adjepong to choose the winner.