The chefs must hop to it and make rabbit terrine work with a less highfalutin, packaged product in their appetizers; combining cake mix and ramen; a weird ice cream and a curious condiment.

Four chefs prepare for summertime dinners in America using a variety of sunny ingredients including patriotic deviled eggs and star-spangled spaghetti; the bounty of the second basket includes a cowboy's dream ingredient and some colorful kebobs.

Competitors race the clock to use a red spread and dried fish in the second round; the remaining chefs must combine a citrus food and an unusual seaweed snack in their desserts.

In the first round, the chefs get some very rare hot dogs and an uncommon condiment; a tiny ingredient causes big problems for two of the competitors in the entree round; hot dog dessert challenge.

Chefs take on a pork-themed challenge; the first basket contains a cut of heritage-breed pork; a questionable canned product in the entree round sends the chefs creative directions; the finalists must use more unusual porky items in their desserts.

Four repeat champions are back for the Chopped Champions Grand Finale; the appetizer basket challenges the chefs with a seafood delicacy; there's a shocker in the second basket; the two remaining chefs face off in a dessert round.

Four returning champions compete for a chance to make it to the grand finale; the chefs contend with a basket that includes tiny eggs and a Moroccan meat; red snapper must be filleted in a snap; pastries and pops challenge the remaining competitors.

Four winners return to the kitchen for a shot at $50,000; in the first basket, the chefs face a delicacy from the sea; a fancy sauce and a plain vanilla treat await them in round two; a giant, chocolaty surprise stumps the chefs in the dessert round.

Chefs create wildly different appetizers from a basket that includes black garlic; a novelty candy in the second basket requires a hammer; competing flavors in the dessert basket leave chefs with some decisions to make.

In pursuit of $50,000, four "Chopped" champions are back at the stoves with renewed ambition, seeking to be named the best of the best; a fire extinguisher is used for the first time in "Chopped" history.

Black garlic and coconut vinegar challenge the chefs in the appetizer round; the judges go on the hunt for compelling flavor combinations in the chefs' alligator entrees; a Peruvian fruit is the most unusual find in the dessert basket.

Firefighter cooks prove that they are cool under pressure and thrive when the heat is on; in the entree round, the firefighters must make a strange sweet treat work with beef, and the dessert basket reveals a flaming surprise for the two finalists.

In the first-round basket, the chefs find pork buns and Mexican street corn; the competitors must use a pickled product with a fair favorite for the entree; delectable cakes and an odd sauce make up the ingredients for the final round.

In the first round, the competitors must bake focaccia and figure out how to combine fish with rice pudding.

Carrot cake and unusual seafood; familiar protein; caramel corn.

First, the chefs bring some heat to their waffle appetizers by seasoning them with chiles de arbol; a thick Belgian waffle dough hits the irons in round two; waffles take the form of cookies in the dessert round.

An odd mix of ingredients in the first basket includes mache and pickled sausage; the entree round features squid.

Processed food in the appetizer basket; Indian snack food in the entree round.

Octopus and huckleberry dishes in the first round; champagne corks and hammers fly in the second round.

Apple pie in the appetizer basket; bourbon for dessert.

Chefs set out to prove that fish heads are delicious in the appetizer round; a strange-flavored fizz threatens to throw off the chefs, and an equally odd taffy perplexes the remaining competitors in the dessert round.

Coming up with ideas for dishes using the mystery ingredients provided on "Chopped" can be difficult for adult chefs with years of experience, so imagine how difficult it is for young chefs on "Chopped Junior." In this version of the long-running franchise, children are tasked with making something out of mystery-basket ingredients that don't seem to go together. The usual "Chopped" judges are joined by celebrity guest judges to determine which kids advance after each round. The winning cook earns the same $10,000 prize that adults win on the main show. If things get a little too intense for the youngsters, host Ted Allen is there to comfort them and encourage them to keep going.

Bobby Flay is no stranger to culinary competitions, whether he's hosting ("Bobby's Dinner Battle") or competing ("Throwdown With Bobby Flay"). In this program he does both. Each half-hour episode begins with two chefs competing to create a dish using an ingredient chosen by Flay. The winner of that challenge -- as determined by a special guest judge -- goes to the second round, in which he or she does battle against chef Flay. To make things a little more fair, the challenger has an advantage by being able to prepare a signature dish that is unknown to Bobby until the start of the round. Once he learns what the dish is, Flay must immediately come up with his own version. A panel determines the winner of the second round through a blind taste test. Food Network regulars Sunny Anderson, Anne Burrell and Giada De Laurentiis are among the judges appearing on the show.

Chefs mentor amateur cooks in an attempt to transform them from kitchen zeros to kitchen heroes.

American favorite "Chopped" heads north of the border to Canada with a familiar format and new host, actor and Toronto native Dean McDermott, perhaps best known as co-star of the "Tori & Dean" reality TV franchise. Each episode of "Chopped Canada" challenges four professional chefs to turn boxes of mystery ingredients into a three-course meal in a race against the clock. Each course serves as its own round in the competition, and the chef with the least-successful dish -- as determined by a panel of judges -- is eliminated after each round. The chef who comes out on top following the dessert round wins $10,000 and the title of "Chopped Canada" champion.

Sixteen of the country's best amateur cooks compete for the title of America's Best Cook.

Based upon the format of the original Japanese version of "Iron Chef," the series features a Kitchen Stadium filled with culinary equipment. At the beginning of the episode, an outside challenger chooses one of Kitchen Stadium's resident chefs to compete against. Then the host unveils a "secret ingredient," which the competing chefs must incorporate into each dish they create.

"Cutthroat Kitchen" isn't a typical cooking competition. A player, in addition to being a good chef, must be able to outwit and, at times, sabotage opponents to win. Each episode features four people vying in three rounds to win up to $25,000 cash. At the beginning, $100,000 is split evenly among the players to spend however they wish during the game. The chefs spend the money at auctions to get things that could help them -- like buying exclusive use of salt -- or hinder their opponents -- like prohibiting them from tasting a recipe in progress. Each round eliminates one chef, until there is a winner. Although the competitors want to make purchases at auction to improve the chances of winning, they don't want to spend too much; the amount remaining in the winner's bank determines the ultimate prize. Some special tournaments -- usually seasonally themed -- stretch across multiple episodes and offer higher amounts of money. Alton Brown hosts.

Expert bakers go toe-to-toe to see whose cake creations will earn them the grand prize.

Aspiring chefs compete for their shot at culinary stardom.

Eight innovative grillers, all less than 13, undergo six weeks of competition at the BBQ Ranch.