Chopped: Volume 1

Confidence abounds in the first round when four determined chefs try to get a leg up on the competition through their smoked turkey leg dishes. In the entree round, one competitor makes a big splash, but not intentionally.

Can canned cheese make for delicious appetizers? The competitors who move on to the entree round must figure out how to work with two ingredients that are entirely new to them.

Oysters in the first basket cause some problems, leading up to an emotional ending to the round. Then the competitors gain momentum in the entree round when they're challenged to work with two Japanese ingredients.

It is a Chopping Block block party! The chefs are surprised to learn they must grill as part of this special competition. With a classic condiment in each round's basket, it should be easy to get into the cookout spirit.

Have a heart! Duck-heart starters are the chefs' ticket to the second round. But will every competitor know how to make this organ meat delicious? Then a super slimy surprise awaits the chefs in the entree basket.

With canned fruit and a seafood delicacy in the appetizer basket, the chefs have to get it together fast, to get a cohesive dish made. Then in the entree round, the chefs set out to make snapper dishes in a snap.

With tongue in the first basket, the chefs attempt to lick their competition. Sadly, proper cleaning technique, creativity and the 20-minute time limit pose problems. In the second round, the chefs make hearty main dishes.

With a Frenchman and an Irishman in the mix, the competition could take on a European edge. The competitors are given tequila to give their entree dishes a kick, and another ingredient could make them scream.

With two proteins in the appetizer basket, the chefs struggle to marry flavors, and the judges remind them to cook from their hearts. Then they try to get out of the woods in time to make their hen-of-the-woods mushroom dishes.

The chefs must stay sharp as they carefully navigate a first basket that includes prickly nopales. In talking about the texture of the food, the judges must consider the slime factor.