Chopped Canada

January 6, 2016

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.

January 16, 2016

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.

January 23, 2016

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!

January 30, 2016

There’s nothing worse than getting chopped after the dessert round. Just ask these four chefs who are returning to the Chopped Canada kitchen for the ultimate vindication. Egos will be crushed and hearts will be broken as these fierce competitors try not to get chopped…again!

February 6, 2016

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 chefs set out to cream the competition.

February 13, 2016

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 are they willing to take to become the next Chopped Canada champion!?

February 20, 2016

Beans may be the 'cherry on top' for our chefs in round one. International influences inspire our chefs when the entrée ingredients are revealed. It's a battle to the end!

February 27, 2016

A tangy appetizer basket with a Ukrainian staple leaves the chefs shell shocked. In the dessert round, it's a battle of East vs. West to see who will take the cake.

March 5, 2016

The appetizers are smokin’ with Canadian smoked cheddar. The chefs must pick their own protein in the entrée round. Pasta for dessert leaves the chefs' faces as puckered as a tart basket ingredient.

March 12, 2016

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

There’s no bypassing the first mystery basket, but heartache is served when the chopping begins and things get fishy during the entrée round. Only one will taste sweet victory – who will it ‘Brie’?

March 26, 2016

Is it sibling rivalry or brotherly love when two sets of brothers compete in the Chopped Canada kitchen? Who will uphold the family name and take home the $10,000 prize?

April 2, 2016

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

Does intense colour turn into great taste in the appetizer round? The entrée basket challenges the chefs to combine proteins. Is rice nice for dessert?

April 16, 2016

Beans abound in round one. The chefs go wild for their entrees and things turn gummy in the dessert round.

April 23, 2016

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

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

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

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

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 jumping through loops.

September 10, 2016

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

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

Dill-icious appetizers lead to entrée baskets that inspire our chefs to explore diverse cultural influences. The chefs create tasty treats from a savoury dessert basket.

October 1, 2016

The chefs shuck their way through the appetizer round. Things run “afowl” when the entrée is prepared. Dessert has the chefs barking up the wrong tree.

October 8, 2016

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

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.