Next episode: Mon, Feb 24

Chopped Sweets

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Host Scott Conant challenges chefs to use their culinary skills to craft confections.

Latest episodes

VOD available
Scott Conant welcomes four chefs to a doughnut-themed competition, and they must make sense of what's in the baskets before they can create sugary, deep-fried masterpieces.
VOD available
In this all-chocolate challenge, four pastry artists whip up decadent, chocolaty creations that are as beautiful as they are craveable.
VOD available
Four extraordinary, sugar-savvy chefs compete in a festive competition; they find a startling surprise in the first basket; stressful setbacks in the second round and goody, goody gumdrops in the final basket; only one can be Chopped Sweets Champion.
VOD available
Scott Conant challenges the chefs to turn adult beverages into pastry perfection.
airs in 8 days
The humble cookie takes the spotlight as Scott Conant challenges four pastry artists to make an imaginative twist on popular cookies.
airs in 1 day
Miniature sweets make a large impression as Scott Conant challenges four chefs to prove they can make adorable tiny treats that are delectable little works of art.

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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.
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