Chopped

In a dynamic first round, the chefs have a lot of ideas for their turkey legs and milkshakes, but they struggle to keep pace with the clock. Then in a drama-filled second round, the chefs rush to make steak work with a wacky candied surprise.

The chefs showcase what they know about making amazing Venetian dishes. A strikingly strange ingredient in the first basket threatens to throw them off their game, while using polenta to best effect in a half-hour entree round is a tremendous task.

Four chefs focus on the fabulous food of Tuscany in all its fresh, humble, sensational glory. For the appetizer, they'll have to make good choices while dealing with a super-lean meat plus face issues of confidence and competence to make it to the finale.

Four chefs get to the heart of Italian cuisine with ingredients from the robust Emilia-Romagna region. A slithery surprise challenges the chefs in the appetizer round, while the entrée round ends with very different takes on a veal and mushroom dish.

Four chefs get inspired by Italy's "olive oil capital" as they create coastal cuisine from Puglia. In the appetizer round, a chef's mistake causes a big stink in the kitchen -- literally, and a cactus creates a prickly situation in the dessert round.

Four winning chefs return for the Battle Italiano finale, where they'll represent their regions and fight for $25,000! Emotions run high in a dramatic entrée round, and unfamiliar ingredients in the dessert basket keep the finalists on their toes!

The chefs are shocked when abalone appears in their appetizer baskets. Then, a fusion soup and a colorful veggie are in the mix in the entrée basket, and an unwelcome egg in the dessert basket challenges the competitors to create innovative final plates.

The chefs go overboard when it comes to making gloriously gluttonous food. They compete for time with the fryer in the appetizer round, struggle to pair ingredients with their steak entrées and pull out all the stops with gummy cinnamon roll desserts.

In an exuberant Pride-filled competition, the chefs turn PB&J pancakes into fantastic appetizers. Then, a rainbow ingredient in the entrée basket is not a sunny surprise, and ice cream drama in the dessert round has the judges on the edge of their seats.

The chefs open the first basket to discover they'll be serving up cephalopods! Then, pork and a Portuguese finger food prove challenging in the second round, and two chefs struggle to make terrific desserts with a canned cocktail and a marshmallow treat.

The chefs turn edible trash into culinary treasures in a zero-waste challenge. They have big plans for shrimp shells, leftover meals and vegetable tops before the two finalists make wise use of old milk before time expires in the dessert round.

Four Southwestern competitors take the reins as a cactus product and casserole stand out in the appetizer basket, while a spicy surprise brings the heat in the entrée round. Then, a special flour for dessert could prove to be inspiring or intimidating.

Four chefs find a biggie piggy surprise in the appetizer basket and get a bit overzealous pounding pork for their entrée. Then, the final two competitors are tickled pink by the discovery of pink pineapple in their dessert baskets.