Flower Power
Chopped - Season 3
The chefs must incorporate zucchini blossoms into their appetizers; burdock root into their entrées; and chickpeas into their desserts.
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Flower Power
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Season 3
Episodes
When Chefs Collide
The chefs must use kumquats and croissants in their appetizers; green beans and ground pork in their entrées; and grits in their desserts.
Oh My Goshy, Umeboshi
Featured ingredients include eel, umeboshi, parsnips and soda crackers.
Judge Knows Best
The chefs must work with a fish that's traditionally used for sushi in the appetizer round. Then, they find an unfamiliar condiment in the entrée basket and prosecco is used to make dessert.
A Nori Story
The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
Sticking To It
The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
Season's Choppings
The chefs must cook with the holidays in mind when working with the mystery ingredients, which include venison and marshmallows.
Flower Power
The chefs must incorporate zucchini blossoms into their appetizers; burdock root into their entrées; and chickpeas into their desserts.
Sweet Redemption
Four previous runners-up return and compete again in hopes of finally being named a "Chopped" champion.
Winging It
The chefs must work with chicken wings in the appetizer round; catfish in the entrée round; and cherry tomatoes in the dessert round.
In a Pinch
A challenging piece of meat poses problems for the chefs in the entrée round. They also must use soft-shell crabs in their appetizers and peppermint sticks in their desserts.
Raw Enthusiasm
The chefs must use raw oysters in their appetizers; a rare fruit in their entrées; and miso in their desserts.
Against the Tide
The chefs must combine fish with chocolate in the appetizer round. Then, a trendy root vegetable shows up in the entrée round and violet mustard is used to make desserts.
Chopped Liver
The chefs must use liver in their appetizers; pasta sheets in their entrées; and cactus pears in their desserts.
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