Bobby Flay takes a "stay-cation" to the tropics with this Island-inspired brunch. He uses the brightest and boldest flavors in his Jerk Pork Belly and Sweet Potato Hash with Fried Eggs, Coconut Waffles with Chocolate Maple Syrup and Bananas and a Tropical Fruit Salad with Ginger Syrup. And to make it really feel like a tropical vacation, he'll shake up some Grapefruit Mojitos.

Four Chopped champions come back fiercer than ever with their sights set on the tournament's $50,000 grand finale. The chefs create wildly different appetizers from a basket that includes black garlic. A novelty candy in the second basket requires a hammer and some culinary imagination, and plenty of competing flavors in the dessert basket leave the chefs with some decisions to make.

With two spots left in the $50,000 Ultimate Champions Grand Finale, the Chopped Kitchen welcomes back four incredible cooking heroes -- two firefighters, a police officer and an army vet. In the appetizer round, the hero champs must get creative in order to make savory dishes with pineapple and fruit and nut bars. Then in the entree round, the champs find some lovely stalks of spring garlic in the basket, as well as some beautiful lamb chops. And an unpleasantly purple ingredient that the cooks must work into a dessert makes for a challenging last round.

Robert Irvine heads to Santa Fe, N.M., where he faces the challenge to prepare a quintessential New Mexican meal to commemorate the 400th anniversary of the city. He has six hours to cook for the 60 guests using only traditional methods, such as horno ovens, in an 18th-century kitchen outdoors and in 30-degree weather!

Alton Brown reloads this original pressure cooker episode with a brand-new broth and his take on the Vietnamese classic, pho.

Cake artists sculpt the tallest state fair icon out of chocolate for a Texas cake that proves bigger is better. Fairies come to life in an epic, Fantasyland-themed birthday cake. Then dumplings turn sweet in a cake stacked extra tall, and a giant Irish bear cake is almost too adorable to eat.

The flavors of Mexico are some of the freshest, boldest, and most delicious in the world. We go south of the border to take a close look at three classic dishes: the taco, nachos and enchiladas.

A good soup is like a cooking school in a bowl and class is in session for host Alton Brown's nephew, Elton. Join the two as they work together to craft an old classic, Garden Vegetable Soup, and (perhaps) a new one, Grape Gazpacho.

Aslaug Warmboe, 86, of Hastings, Minn., is originally from Iceland, in fact, on a recent trip to her homeland, she brought back some culinary specialties for Mo to taste. Traditional smoked lamb called Hangikjot, and some pickled shark with a chaser of the national liquor, Brennivin, are some of the delicacies Mo will try. Aslaug also teaches Mo how to make creamed potatoes, and a brown bread that in Iceland is traditionally baked for over two days with the heat of a natural spring. The episode culminates with a lovely family dinner complete with some traditional Icelandic outfits (but no Bjork swan dresses).

Emeril Lagasse returns to his favorite old haunts in his hometown, New Orleans. First on his tour of big tastes in the Big Easy is the very first Po boy shop in the uptown New Orleans area, Domilise. He'll sample their famous fried shrimp and roast beef sandwiches and pitch in behind the counter during the lunch rush. Then it's off to Angelo Brocato's Italian Ice Cream Parlor in Mid-town, for a trip back in time. He'll meet the third and fifth generations of confection makers and learn exactly what goes into their famous cannolis and famous ices. Finally, it's homecoming time for Emeril as he revisits the restaurant where he rose to prominence, the Commander's Palace in the Garden District. He'll check out their remodeling efforts for the first time and learn a few new tricks in their kitchen when he helps make their signature Turtle soup.