Four chefs return to Cutthroat Kitchen for more punishment and a second chance to outsmart and outcook their competition. Things start off with a blend when a chef gets to pulverize one competitor's hot dogs in a food processor. Then one chef goes back to science class when they're forced to cook pasta carbonara with a chemistry set. And finally it's anything but a day at the fair when a chef is handed a cotton candy machine to use as sugar for their brownies.
Of bakeries and brunches from the Pacific Northwest to New York City, we've found the best reasons to roll out of bed in the morning. Think outside the toaster and try a warm slice of brioche sweetened with almond paste and homemade almond syrup, a hand-forged donut, a towering stack of peanut-butter filled chocolate waffles, or a coffee cake made just for you (with a single-drip artisan coffee brew to match).
Noah Cappe kicks off a visit to the Kansas State Fair with the Cheesiest Burger Ever! Then he flies high at the Albuquerque International Balloon Fiesta with a Churro Cupcake and grabs a seasonal Pumpkin Funnel Cake at Linde Oktoberfest Tulsa.
With the odds stacked against them, four former runners-up seeking redemption return to the Chopped Kitchen. In the first round, a faux meat and a hot mustard must be successfully combined. Then in a competition between chefs who questioned the judges' decision to send them home the first time, sour grapes is an appropriate ingredient in the second basket. And due to an extraordinary chain of events, neither finalist will ever forget the desserts that they prepared from bubble tea and papaya -- or the judges' reactions to them.
Host Lara Spencer is at the Torrance Farmers' Market with "Burger Boys" Aaron and Christian and private chefs Leo and Suzanne. Both teams are given $200 and 30 minutes to shop for their farm-fresh ingredients, before hitting the pop-up kitchen. Aaron and Christian hope their handcrafted burger will win over the crowd, while Leo and Suzanne are betting that their Asian-inspired menu will be the crowd favorite, winning them the $5,000 prize.
Katie Lee is toasting the gooey-est of dairy delights. Katie teams up with her Kitchen Co-Host, Marcela Valladolid for tacos in San Diego. But there are no tortillas here, just cheese curds! San Diego also brings Chorizo Fundido - an epic, spicy waterfront treat. How does one liven up a cheesy Au Gratin? Well, when on the Alabama shores of the Gulf of Mexico, Katie adds gorgeous local shrimp! Florida doubles down with Mac & Cheese Grilled Cheese, while Arizona serves up seriously stuffed mushrooms! But Katie find one of the most creative uses of this versatile ingredient in Hawaii, Goat Cheese Truffles!
Big Boss Christine pushes the team to their limits as she creates their most extravagant Choccywoccydoodah summer window display ever. The theme is English Eccentrics and it's their biggest cake collection ever! Chief chocolatier Dave and his assistant Tom creatively let rip, but when Christine's business partner discovers the scale and cost of the chocolate ambitions, she reaches melting point.
Host Jesse Palmer asks the five bakers to pull out all the stops and create the most-delicious, over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall, as well as the king of Christmas -- Santa Claus!