Chopped Canada

- Season 2

(2015)

A Middle Eastern ingredient stumps the competing chefs in the appetizer round. Later, they are forced to meld monk-fish with cocktail onions and a sweet treat; and desserts are made with dressing and tofu skin.

Ingredients include boudin blanc, fish heads and challah.

Four female chefs compete. Included: salmon cakes in the appetizer round; entrées made with goat; and desserts created using frozen breakfast treats.

Four chefs duke it out over pigs ears and poblano peppers. We find out which chefs will rocket ahead when beef hearts and turkey breast appear together in the entrée basket. It's a vegetable filled dessert round with a tree tomato and carrot juice all standing in the way of the final victory.

Fans picked the basket ingredients, which include prairie oysters, ketchup chips, gefilte fish and squid ink. Finally, in the dessert round, the chefs have to make things with wings into a sensational sweet.

Round 1 ingredients include Italian soda, Thai noodles and the Indian spice, garam masala. Later, entries are made using frozen French fries and tuna steaks; and a dessert basket, with a fall theme, contains apples.

The chefs are unhappy to see a prepackaged staple in their appetizer baskets. Later, turducken must be transformed; and fiddleheads pose a challenge in the dessert round.

Frog legs and cookies are featured in the appetizer round; one chef makes inventive use of a toaster, when preparing an entrée that contains cherry cheesecake as an ingredient; and desserts are created with paneer and elderflower liqueur.

Ready-made egg rolls and Stilton cheese are featured in the appetizer round; the chefs must pair blood sausage with lemon grass when making entrées; and desserts are created using spicy salted plums and vanilla frosting.

Chicken hot dogs and dried fruit must be used when making appetizers; entrées featuring brisket are presented to the judges; and the dessert baskets contain cactus and crescent rolls.

Takeout containers are presented to the competing chefs, who must transform Greek salad and beef pho into tasty appetizers. Also: entrées made from a drive-through staple; and Asian desserts with a cherry twist.

A pork delicacy and a jarred delight show up in the appetizer round; the Australian favorites sweet Pavlova and spring lamb are used to make entrées; and dessert ingredients include a standard roast beef accompaniment, pineapple and mint.

A sugary battle begins with an instant breakfast treat and maple butter as appetizer ingredients. Also: pheasant is paired with a chocolate candy and vanilla beans; and donuts appear in the dessert round.

Can an appetizer be made from smoke and sugar or will some spice make it nice? The chefs face leftover butter chicken in the entrée basket and an injury takes its toll. Will slow and steady in the dessert round win the race?

Will an appetizer with a prickly vegetable cause our chefs to choke or will berries and bran muffins stump them in the entrée round? For dessert, ingredients from four corners of the earth have the chefs inventing new cuisine.

The chefs need to scuttle in the appetizer round. There's no silver lining in the entrée round when tripe is found in the mystery basket. Will creativity turn sausages into a dessert worthy of winning.

Four chefs race against the clock to transform yesterday's meals into a winning dish. Stale bread, a gingerbread house and a bottle of bubbly add to the struggle as each competitor rolls up their sleeves in this exciting leftover episode.

The chefs are challenged with "bucking" the trend when the appetizer ingredients are revealed. Entrée's confirm that it's hard to beat bacon. The chef's discover that it's not easy to use greens in a winning dessert.

Old world spices meet new world sensations in the appetizer and entrée round. Civilizations collide when harissa and chocolate are combined. What will get the chef's goat when a milk of a different kind is found in the dessert basket?

Tilapia and egg noodles create a bang out of bland. Can saba hide the gamey taste of elk loin in the entrée round? No muss, no fuss when cornmeal is found in the dessert basket.

No guts no glory for the chefs in the appetizer round. Will they be able to pull a rabbit out of their hat as they prepare their entrée? It all comes down to the wire in the desert round but which chef will make the best use of their time?

It's Merry-Go-Rounds as the Carnival comes to Chopped Canada. The chefs try to create a 'ballyhoo" with an appetizer of waffle donuts and root beer floats. But will there be room for dessert after an entrée of chili fries and corn?

Jelly rolls and stout face off in the appetizer round. The entrée basket brings the garden to the plate. Can the chefs overcome the machine as the clock ticks down in the dessert round?

The chefs see red in the appetizer round when duck gizzards and sauerkraut are revealed. Everything but the kitchen sink is used in the entrée round. Salt, sweet and sweaty hits the pots for dessert.

The chefs compete to be a Lob-Star in the appetizer round. Tenderness doesn't come easy when the chefs are faced with pot roast. It's a blast from the past when ice cream parlour favourite roars into the dessert round.

Canned sardines has the chefs in a pickle during the appetizer round. Will they be able to Roe their way to success with their entrée? Fortunes are told in the dessert round.