Chopped: Volume 2

The chefs learn all about the wonders of savory Swedish layer cake when they get the competition underway with some smorgastarta appetizers. Then, ingredients make the entree round more complicated than the competitors would like.

Four devoted football fans are super proud of their can't-fail tailgating games, but in the Chopped Kitchen, only one can become a champ.

Chopped joins forces with Beat Bobby Flay for a special crossover event where twelve returning Chopped Champions sweat and scramble to get to the $40,000 Grand Finale.

Four returning champions return to the kitchen to take on Chef Bobby Flay. Challenges include seafood that needs tenderizing and ice cream that contains an ingredient Bobby loves.

A cold soup and a stuffed lobster challenge the champs, and some struggle to keep track of all four ingredients. Then, the chefs are confused by the name of a Swedish cookie, but will the final two chefs know what to do with it?

The final three must make appetizers with camel meat and a weird sauce, and duke it out in a tough entree round. The last contender battles for $40,000 in a face off with Bobby and must make a signature dish from a Chopped basket.

The chefs are tasked with assembling the perfect midnight snack. They create appetizers from fried food and cocktails in round one, combine mushrooms and street food in round two and conclude the challenge with breakfast.

The chefs unveil a Cajun dish in the first basket that is "offal-y" special. A prized protein adds some porky flavor to the fish entrees and a chewable drink is the oddest mystery ingredient in the final basket.

The chefs are surprised with some thrifty but uniquely yummy finds in the baskets, like pork buns and Mexican street corn in the first round. Then, the competitors must pair a pickled product with a fair favorite in their entrees.

Butchers take over the kitchen and in the appetizer round, they tackle a cut of pork as one of the competitors passes around whiskey shots. In the dessert basket, the finalists find an ice cream that only a butcher could love.

The competitors face off in a protein-packed battle featuring some fierce ingredients that are too big for the baskets. In the entree round, the chefs get to choose what part of an imposing whole animal to use for their dish.

Chefs tackle retro ingredients like a familiar can and a space-age beverage in the first basket, then the final contestants work with a refreshment named for a movie legend in the dessert basket.

Difficult baskets are guaranteed when four lucky chefs arrive for a viewers' choice competition! The fans pick a creepy protein and a bloody soup for the first round. Then, offal and atole get the sweet treatment for dessert.

The chefs are challenged by canned ham and mussels in the appetizer round, and things get tougher with a bright blue ingredient in the entree round. The final two chefs try to impress the judges with fruit-and-fries creations.

The chefs are tasked with showcasing their take on the taco and the judges talk tripe and mustard rabe in round one. Then, the finalists bring tortillas to the sweet side with inventive desserts that include Mexican chocolate.

Chefs must overcome a basket that includes something called pizza but isn't recognizable as the classic dish before moving on to a two-protein round and then a dessert round that must include both sweet and spicy elements.

Chefs work with farm-fresh ingredients in rounds that also include poultry, pickled chilies and lamb before reaching a dessert round so strange everyone's left wondering how the competition will end.

No expense has been spared with these top-dollar ingredients! The chefs get to work with caviar and a very pricey seafood in the first round, a deliciously rare item in round two and a $100 breakfast item in the last basket.

The first basket includes a giant circle of dough and veggies that only look like tiny watermelons. Then chewy candy and sweet cheese are on the entree plates, followed by green leaves and blueberries for dessert.

Straight from nature to the chefs' baskets, the first round features an aquatic wonder and a delicate flower, then an imposing root and a wild beast are part of the entree round. The final wild round features berries and butter.