Chopped: Volume 3

Four Julia Child fans compete in a preliminary battle with Julia-inspired recipes for a chance to win a trip to France! The chefs' creativity will blossom when they find a blooming onion, and they'll have to make a French pastry work perfectly with duck.

Four chefs embrace their inner culinary idol to honor Julia Child's legacy and impress guest judge Isabella Rossellini. In the appetizer round, the chefs get a potato product that would have made Julia cringe, and a big egg means big trouble for dessert.

Four devotees of the cooking icon Julia Child endeavor to make her proud when they put a riff on her fish stew for an appetizer. Then, veal makes an appearance in the entrée basket, while fruit and processed cheese make for an oddball combo in dessert.

Four chefs arrive to celebrate the major impact that Julia Child made on the culinary world. Some citrus and a salad are part of the puzzle in the appetizer round, and the three chefs who make it to the entrée round will make use of some unusual powder.

Four champions return to compete in the finale of a special tournament celebrating Julia Child's legacy. The competitor whose meal is the best will become the grand champion and win a $25,000 dream trip to follow in Julia's footsteps in France!

Four Grand Champions are headed home to the Chopped kitchen for the holidays. The chefs are challenged with some extremely tough baskets, beginning with a kooky candy cane in the appetizer round.

What the chefs know -- or don't know -- about uni (sea urchin) will play a factor in the appetizer round. Then, a simple soup is part of a complex puzzle in the entrée round, and a corn cake meets a classic candy in the dessert basket.

Four determined chefs open the appetizer basket to find a deep-fried treat and a special seafood surprise they'll have to make work together. Then, the competitors stick their necks out trying to make creative dishes out of ostrich neck and curry ketchup.

Four Chopped newbies must figure out what to do with an alligator heart in the appetizer basket. Then, the entrée basket serves up a bird and birthday treat surprise before an oversized ice cream product has the competitors thinking big for dessert.

A trendy pastry in the first round inspires debate among the chefs, while the steaks in the second round aren't the gifts they seem to be. Then in final round, the chefs must figure out how to make a hybrid comfort food go with a savory frozen item.

The chefs create a kitchen traffic jam when the first basket inspires them to all use the deep fryer. Then, the competitors struggle to make juicy swordfish steaks, and an unusual cheese product for dessert prompts one chef to attempt a cheesecake.

In the first round, the chefs get cracking to procure crab meat to make their appetizers. Then, a strange dip in the second round is a big part of the challenge, while the dessert basket is filled with plenty of fun, including mocktails and fruit balls.