Season 13 (2012)

Stacking Up
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September 4, 2012

The competition starts off strongly with four chefs, cooking with gusto, as they attempt to make delicious jumbo shrimp appetizers...Read more

Class Acts, Too
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September 25, 2012

Class is once again in session in the Chopped Kitchen, with ladies from America's school cafeterias competing and sharing their st...Read more

No Kidding!
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October 2, 2012

Teenagers are taking over the Chopped Kitchen! Four talented young cooks bravely attempt a challenge that often throws off trained...Read more

Pigging Out!
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October 23, 2012

The chefs learn that they have come to the Chopped Kitchen for a special competition where they will be cooking with unusual cuts ...Read more

Unsung Heroes
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November 6, 2012

Four culinary heroes, who use their talents to do good in their communities, arrive at the Chopped Kitchen to compete. In an impre...Read more

Bird in the Pan
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November 27, 2012

In the appetizer round, three out of the four chefs make a similar choice with a tricky basket ingredient: Will the fourth chef's ...Read more

Thirsty for Victory
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December 11, 2012

Appetizer: lump crabmeat and ice cream cones Entree: a sports drink. Dessert: carob syrup and spaghetti squash.

Trout Bout
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December 18, 2012

With brook trout in the first basket, the chefs try to reel the judges in with some amazing appetizers. Then candy and kale in the...Read more

Belly Up
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January 1, 2013

The chefs must combine cocoa mix with Japanese peppers in challenging fish-course round. Then in the entree round — a big, big, oo...Read more

Hecho en the Chopped Kitchen
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February 7, 2013

The chefs open the appetizer basket and find exciting ingredients from Mexico, including pigs' feet and tres leches cake. Then the...Read more

Make No Mistake
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February 17, 2013

Four returning losers — chefs who made big mistakes in their first competition — are dead set on not repeating history in the Chop...Read more

Untrained, Undaunted
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February 26, 2013

Four amateur cooks step into the Chopped Kitchen, believing that they can show the pros how it's done. First, the cooks' raw talen...Read more