Four talented cupcake bakers vie for the chance to have their delicious displays featured at a romantic ocean-side wine tasting for couples, with romance icon, Fabio, as the special guest judge.

Four distinct groups of champs will return to the Chopped Kitchen: professionals, amateurs, heroes and celebrities, all leading up to a grand finale where one chef will seize the biggest prize in Chopped history: $50,000 and a new car! In this initial battle, four stellar professionals fight to see who will represent the pros in the finale. They have to wrangle and cook eels and figure out what to do with a super salty veggie for their appetizers. Then in the entree round, the champs have to work with a bird and a soda. And a special cheese and a creepy chocolate item appear in the dessert basket.

Take a trip to the Emerald Isle with Sunny and her Irish friend Fiona. Apple Jelly from scratch does double duty as a glaze and condiment for Sunny's juicy Grilled Lamb. One bite of those, with Orange-Braised Fennel and an Irish cream-spiked dessert, and you'll be smiling, too!

Bringing the funny to the Chopped Kitchen, four comics (Sinbad, Tommy Davidson, Robert Wuhl and Gillian Vigman) compete for a chance to move on to the $50,000 finale. The stars open up the first basket and get a pork delicacy and a gummy candy. In the entree round, the three remaining comedians must make jalapeno poppers palatable with beer can chicken. And with vanilla cupcakes in the final basket, transforming the ingredient becomes key for the two finalists.

Gabriele Corcos has his motorcycle passion, but Debi Mazar has always had a thing for fashion. Debi takes Giulia, who inherited her mom's love of fashion, to her friend and fashion designer Zac Posen's studio for a behind-the-scenes tour and a dress fitting. Meanwhile, Gabriele Corcos heads to the Fulton Fish Market to get fresh seafood for dinner. Later that day, Zac comes over to help cook a seafood-inspired Tuscan dinner.

To get a taste of all the behind the scenes chaos in running a restaurant in a huge city like Mexico City, Chuck meets up with a local chef. The city is also home to some of the world's best tattoo artists and Chuck meets local legend, Indio Reyes at his favorite lunch spot where he's going to reveal his plan for Chuck's latest tattoo. But Chuck's first stop is a place called Borrego Viudo, a spot known for it's "tacos al pastor," delicious pork tacos that are THE must eat in Mexico City!

The theme is surprises, and host Scott Conant challenges the eight competitors to show their mastery of molten lava cakes. In the Master Challenge, the bakers must create smashable desserts using meringue, sugar or chocolate, and they have to use coconut as the featured flavor. Acclaimed pastry chef Sherry Yard joins judges Jason Smith and Marcela Valladolid to decide which baker goes home.

Four ambitious kids bring their cooking skills to the Chopped Kitchen as they try to impress chefs Lazarus Lynch and Marc Murphy and actor James Maslow. Ground beef and chocolate present a conundrum for the competitors in the first round. In the entree basket, an ingredient that looks like a giant baked potato is something else entirely, and a red, white and blue snack in the dessert basket is a patriotic potpourri for the finalists.

Roger Mooking is in Puerto Rico where the weather is hot, the view is smoking and the food is "a fuego!" It's his first time visiting Puerto Rico and he's inviting friends along for the ride. Roger begins the eating adventure with fellow Canadian, Chef Chuck Hughes. They'll fill up on pork at La Estacion, a former gas station-turned-barbecue restaurant that's located in Fajardo. Owner and Chef Kevin Roth transformed a truck into a smoker and grill and that's the main star of his outdoor kitchen. Roger and Chuck help build and light a fire, and rub down a whole pig with spices to make lechon, a Puerto Rican specialty. Roger heads over to the other side of the island and meets local chef Tino Feliciano. Tino takes Roger to a popular roadside eatery Rancho Carbon Express. Chickens are stuffed with sofrito, rubbed with adobo and then cooked on rotisseries.

Roger Mooking visits two restaurants in the Lone Star State that turn traditional Texas-style barbecue into crafty culinary creations. In Fort Worth, he meets pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue. Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets. Then, in the kitchen, Emma and Roger build the Heimburger -- two beef patties mixed with brisket trimmings and topped with molten cheese and bacon burnt end bourbon jam. In Tomball, Roger visits one-of-a-kind spot Tejas Chocolate and Barbecue. Owners Michelle Holland and her brothers Scott and Greg Moore fire-roast cocoa beans for chocolate bars and confections and smoke beef, chicken and pork in a 3,000-pound propane tank smoker for classic Texas barbecue. The "three chocolatiers" show Roger how to make their signature mole sauce with their craft bean-to-bar chocolate.