January 6, 2016 • 1h
Finger fruit challenges the chefs in the appetizer round. Complex cooking and keeping it simple are two different strategies our c...Read more
January 16, 2016 • 1h
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...Read more
January 23, 2016 • 1h
Sweet and savory brings luck to the duck in the appetizer round. The entrée round has our judges chewing over tried and true or bo...Read more
January 30, 2016 • 1h
There’s nothing worse than getting chopped after the dessert round. Just ask these four chefs who are returning to the Chopped Can...Read more
February 6, 2016 • 1h
The Chefs go big with fierce flavours in the appetizer round. Entrée's can be lost in the sauce. It's overcoming fears as our chef...Read more
February 13, 2016 • 1h
It's off to a bitter start in the Appetizer round. The chefs are grasping at tails when they prepare their entrée. How many risks ...Read more
February 20, 2016 • 1h
Beans may be the 'cherry on top' for our chefs in round one. International influences inspire our chefs when the entrée ingredient...Read more
February 27, 2016 • 1h
A tangy appetizer basket with a Ukrainian staple leaves the chefs shell shocked. In the dessert round, it's a battle of East vs. ...Read more
March 5, 2016 • 1h
The appetizers are smokin’ with Canadian smoked cheddar. The chefs must pick their own protein in the entrée round. Pasta for dess...Read more
March 12, 2016 • 1h
Something smells fishy in the appetizer round and entrées prove to be no gouda for the chefs. The chefs go back to their roots in the dessert round.
March 19, 2016 • 1h
There’s no bypassing the first mystery basket, but heartache is served when the chopping begins and things get fishy during the en...Read more
March 26, 2016 • 1h
Is it sibling rivalry or brotherly love when two sets of brothers compete in the Chopped Canada kitchen? Who will uphold the famil...Read more
April 2, 2016 • 1h
The chefs go crackers in round one. It’s game on as the entrée gets hare-y. Will risk take the prize or better safe than sorry in the dessert round?
April 9, 2016 • 1h
Does intense colour turn into great taste in the appetizer round? The entrée basket challenges the chefs to combine proteins. Is...Read more
April 16, 2016 • 1h
Beans abound in round one. The chefs go wild for their entrees and things turn gummy in the dessert round.
April 23, 2016 • 1h
Round one reveals a cordial basket while the entrée brings a sting. What will be the icing on the cake for our chefs in the dessert round?
April 30, 2016 • 1h
The baskets are “smokin” in round one. What will our chefs sea in the entrée basket? The dessert round is full of beans.
May 7, 2016 • 1h
The appetizer basket has a wild side. Will a fowl entrée impress our judges? The dessert round gives our chefs the blues.
May 14, 2016 • 1h
Sugar and rice may be nice in the appetizer round. The chefs compete for the halibut in the entrée round. A gummy dessert challenges the chefs.
September 3, 2016 • 1h
It’s all about “head, heart and haggis“ in the appetizer round. The entrée basket is a bit cheeky. The dessert round has our chefs...Read more
September 10, 2016 • 1h
The pig is hidden in the appetizer round. The entrée basket’s brine will make a chef shine. Will the chefs crumble in the dessert round?
September 17, 2016 • 1h
Is “go with what you know” the way to win the appetizer round? It takes more grits than gumption to survive the entrée. Things are rosy for dessert.
September 24, 2016 • 1h
Dill-icious appetizers lead to entrée baskets that inspire our chefs to explore diverse cultural influences. The chefs create tast...Read more
October 1, 2016 • 1h
The chefs shuck their way through the appetizer round. Things run “afowl” when the entrée is prepared. Dessert has the chefs bar...Read more
October 8, 2016 • 1h
It’s tough terrine in round one. The chefs go against the grain when preparing the entrée. Dessert leaves egg on the face of the competitors.
October 15, 2016 • 1h
Our chefs need to know the basics with bison. A little spice and fruit will go a long way as the chefs prepare the entrée. It’s a nutty dessert round.