Chopped: Season 3
Season 3 Lore Primer
Key plot threads, lore context, and character stakes you need to remember before diving into this season.
- Directly follows the overarching narrative developments of Chopped Season 2.
- Faction dynamics and core character alliances shift under escalating external stakes.
- Crucial mysteries introduced previously reach key turning points and narrative reckonings.
- Sets up serialized story arcs that build directly toward the climactic season finale.
Episode Guide
Season 3 Progress Shield
When Chefs Collide
Oct 13, 2009
The chefs must use kumquats and croissants in their appetizers; green beans and ground pork in their entrées; and grits in their desserts.
Oh My Goshy, Umeboshi
Oct 20, 2009
Featured ingredients include eel, umeboshi, parsnips and soda crackers.
Judge Knows Best
Oct 27, 2009
The chefs must work with a fish that's traditionally used for sushi in the appetizer round. Then, they find an unfamiliar condiment in the entrée basket and prosecco is used to mak
A Nori Story
Nov 3, 2009
The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
Sticking To It
Nov 10, 2009
The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
Season's Choppings
Dec 8, 2009
The chefs must cook with the holidays in mind when working with the mystery ingredients, which include venison and marshmallows.
Flower Power
Jan 5, 2010
The chefs must incorporate zucchini blossoms into their appetizers; burdock root into their entrées; and chickpeas into their desserts.
Sweet Redemption
Jan 12, 2010
Four previous runners-up return and compete again in hopes of finally being named a "Chopped" champion.
Winging It
Jan 19, 2010
The chefs must work with chicken wings in the appetizer round; catfish in the entrée round; and cherry tomatoes in the dessert round.
In a Pinch
Jan 26, 2010
A challenging piece of meat poses problems for the chefs in the entrée round. They also must use soft-shell crabs in their appetizers and peppermint sticks in their desserts.
Raw Enthusiasm
Feb 16, 2010
The chefs must use raw oysters in their appetizers; a rare fruit in their entrées; and miso in their desserts.
Against the Tide
Mar 2, 2010
The chefs must combine fish with chocolate in the appetizer round. Then, a trendy root vegetable shows up in the entrée round and violet mustard is used to make desserts.
Chopped Liver
Mar 9, 2010
The chefs must use liver in their appetizers; pasta sheets in their entrées; and cactus pears in their desserts.