Chopped

- Season 50

(2021)

Traveling back in time has never tasted so good. In this battle of the Chopped: Time Capsule series, the competing chefs have to cook with foods that were popular in the 1960s. A certain soda and some sweet meat are part of the appetizer basket, but the clock seems to be the most difficult aspect of the challenge. In the second round, a crazy casserole demands the chefs' attention, and in the dessert round, both chefs seem to have a clear plan, but will all of their ideas make it to the plate?

The chefs set out to make trendy 1990s foods yummy for a new millennium. The first basket includes a lunch kit, sun-dried tomatoes, Chinese chicken salad, and an appletini. The entrée round features pasta in a can, strawberry fruit leather, portobello mushrooms, and flank steak. Mini cookies with frosting, chocolate-covered strawberries, drinkable cereal yogurt, and corn dogs are the focus in the dessert round.

Unique ingredients are featured in the baskets of the future. Sustainable squash, Little Neck clams, algae oil, and black ants are in the appetizer basket. During the entrée round, chefs are to prepare tasty dishes using sunflowers, ostrich fillet, fonio, and solar farm honey. Meatless breakfast sausage, pea protein milk, astronaut peaches, and organic cacao powder are to be used in the dessert round.

Chefs are challenged to make canine treats as they are literally thrown a bone in the first round and then must used a dog-friendly beverage and a pasta dish in the second round, followed by bananas and a nose-to-tail treasure in the dessert round.

Four competitors receive ballpark foods in every basket, which includes elements of cheese, fruit, and dough to make appetizers for round one, basic finger foods for round two, and some sweet surprises in the final basket for the dessert round.

Four competitors are challenged to incorporate watermelon into a steak dish for round one, use a giant slab of meat in under thirty minutes for the entrée around, and work with grilled pizza for the dessert round to earn a spot in the finale.

The first of this grilling competition, four chefs must use a crispy Korean snack from the appetizer basket, make some unusual alligator entrées, and come up with an enjoyable dessert from a basket of interesting sandwich and dairy choices for the chefs to try.

Four chefs must modernize an old concept as they make dishes that are inspired by both land and sea with sushi in the first basket, a bowl of cheese in the entrée basket, and then the final two will make surf-and-turf from the dessert basket.

Four live-fire cooks compete for the final spot in the finale as they use one of nature's sweetest gifts in the appetizer around. A prized piece of pork is used in the entrée round. Then, wait to see the last chef standing after the dessert round.

Four winners use baskets full of ingredients with returning themes of wild game, steaks, surf and turf and pork, such as a meat not found in the grocery store, a bucket of something frozen, corn on the cob, and an unconventional cheesecake.

The contestants make the most of milkshakes and French fries as they combine berry and basil in the appetizer round, use a city's signature dish in the second round, and create something special with a toaster treat and a fun fry in the dessert round.

The stage becomes the place rife with the potential for love as eight single chefs are set up on blind dates during their culinary showdowns, which will hopefully produce fun and flirty meals from the competitors for the judges to taste.

Chefs must create tantalizing dishes that involve at least one kind of deep-fried component in each round.