Chopped Canada

The chefs hash it out over mac and cheese loaf and one chef's appetizer is a cut above the rest. Popcorn spices things up in the entree round where all three chefs struggle to marry some unusual ingredients. In the dessert round, the proof is in the butterscotch pudding as the chefs mirror each other's desserts.

Four chefs find themselves in a pickle at the start of this episode. Competition heats up in the entree round as one chef gets the cold (pork) shoulder. A boozy basket yields two spectacular desserts, leaving the judges with a very difficult decision.

Things really heat up as four chefs tug at our heartstrings in this emotional episode of Chopped Canada. In the appetizer round, the competition tries not to choke on processed cheese and baked beans. The entree forces them to sharpen their skills with razor clams and hickory sticks. Another family favorite makes an appearance in the dessert round, finding one chef right in his comfort zone.

It's time to open the takeout containers in this themed episode. Greek Salad and Beef Pho make for strange bedfellows in the appetizer round. The second round challenges the chefs to see who can transform a drive-thru staple into haute cuisine. The dessert round pits the remaining chefs against each other in an Asian adventure with a cherry twist.

A pork delicacy and a jarred delight jockey for position in the appetizer basket. Round two finds the chefs struggling with two Australian favourites in the entrée basket - sweet pavlova and spring lamb. A standard roast beef dinner accompaniment makes an appearance in the dessert round, confusing flavours even further with mint and pineapple.

Will one chef's dream of winning the $10,000 go up in flames? This sugar filled episode starts the chefs’ day off with an instant breakfast treat and maple butter in the appetizer round. It's anyone's game as pheasant is paired with a chocolate candy treat and vanilla beans in the entrée round. One chef make dollars from donuts in the dessert round.

Finger fruit challenges the chefs in the appetizer round. Complex cooking and keeping it simple are two different strategies our chefs take as they vie for the Chopped Canada top prize.

It‘s a battle with batter in the appetizer round. Which chef can take on the big fish in round two? It’s all peachy for one of the chefs at the end of the dessert round.

Sweet and savory brings luck to the duck in the appetizer round. The entrée round has our judges chewing over tried and true or bold and new. A sorbet showdown determines the winner!

The appetizer basket is hopping and popping before the junior cooks "bok it up” in the entrée round. And dessert goes from bitter to sweet. Judges: Anne Yarymowich, Susur Lee, Eden Grinshpan Competitors: Paige Clark, Age 11 (Brantford, ON) Ryan Valentino, Age 10 (Toronto, ON) Zoe Tarsitano, Age 12 (Cookstown, ON) Ellie Shram, Age 11 (Thornhill, ON)

The judges get cheesed with the appetizers. The juniors get creative and innovative in the entrée round. No sour grapes in the dessert round. Judges: Anne Yarymowich, Mark McEwan, Eden Grinshpan Competitors: Wynnie Hatcher, Age 10 (Toronto, ON) Billy Magirias, Age 10 (Toronto, ON) Hannah Hutzul, Age 11 (Toronto, ON) Erica Bucciacchio, Age 11 (Laval, QC)

Seasoning the sauce is key. But will it help the entrée when our cooks face a "rocky" round? In the final round, these junior cooks learn that everything is better with bacon - even dessert! Judges: Lynn Crawford, Anne Yarymowich, Mark McEwan Competitors: Cameron Knowles, Age 13 (Milton, ON) Ben Hagens, Age 13 (High River, AB) Leia Martin, Age 12 (Oakville, ON) Evan Kiriakou, Age 12 (Toronto, ON)