Chopped Canada
Chopped Canada is a high stakes culinary competition show where four chefs compete before a panel of expert judges. Armed with skill and ingenuity chefs race against the clock to turn mystery ingredients into an extraordinary three-course meal. Course by course the chefs will be chopped from the competition until only one remains. There's $10 000 on the line in this c... Read all
Genre: Reality-TV
Cast:Dean McDermott , Brad Smith , Lynn Crawford , Chef Michael Smith , Roger Mooking , Susur Lee , Anne Yarymowich , Chuck Hughes , John Higgins , Antonio Park , Massimo Capra , Eden Grinshpan , Mark McEwan , Bruno Feldeisen , Vikram Vij , Seika Groves , Shane Chartrand , Marcia Dellepoort
S1.E1 ∙ The Proof Is in the Pudding
Chefs hash it out over Mac and Cheese Loaf. Popcorn spices things up in the entree round where chefs struggle to marry some unusual ingredients. In the dessert round, the proof is in the Butterscotch Pudding.
S1.E2 ∙ Disheveled Until Dessert
Four chefs find themselves in a pickle at the start. Competition heats up in the entree round as one chef gets the cold (pork) shoulder. A boozy basket yields spectacular desserts, leaving the judges with a difficult decision.
S1.E3 ∙ Food, Sweat and Tears
In the appetizer round, chefs try not to choke on processed cheese and Baked Beans. The entree forces chefs to sharpen their skills with Razor Clams and Hickory Sticks. A family favorite makes an appearance in the dessert round.
S1.E4 ∙ All's Fair in Cooking and War
A seafood laden basket forces chefs to shuck against time in the appetizer round. Things take flight when the quail hits the floor. It's ice cream vs. ice cream in the dessert round as one chef's shot at $10K melts away.
S1.E5 ∙ Just Desserts
In this cavity-inducing episode, a different childhood sweet appears in each basket. Four chefs must really dig deep as they look to marry candy and fish, duck and snack cakes and relish and graham crackers in this sweet episode.
S1.E6 ∙ The Trouble with Tuile
Chemistry finds its way into the kitchen. A creative use of rambutan sets one chef apart from the rest in the entree round. Experience and ingenuity comes into play with radishes and feta cheese for dessert.
S1.E7 ∙ Clams, Lamb, Thank You Ma'am
Clams prove problematic in the first round; kimchi makes an appearance in the entrée baskets; and the final two chefs get inventive when creating desserts with durian.
S1.E9 ∙ Offal to the Races
The chefs combine strawberries and sausages in the appetizer round; offal shows up in the entrée basket; and desserts are made using marzipan and tarragon.
S1.E10 ∙ You Can't Win If You Don't Plate
A breakfast ingredient causes chefs to fritter away time and key ingredients are missing. Miso paste challenges the palate in a salty entree basket and, in the dessert round, chefs look for inventive ways to present old favorites.
S1.E11 ∙ The Sweet Taste of Success
It's Quebec chefs against Ontario chefs in a heated battle for Chopped Canada Champion. Black licorice and candy coated chocolates cause sweet struggles and woodsy and spicy flavors turns things upside down for dessert.
S1.E12 ∙ Slippery When Wet
A lunch lady, a dinner theater chef, a prodigal daughter and a small town cook with big city dreams battle to prove they are worthy of the title of Chopped Canada Champion.
S1.E13 ∙ A Wing and a Prayer
The chefs compete for time at the fryer when chicken wings turn up in their appetizer baskets. For entries, the challenge is to combine a traditional Japanese vegetable with a classic childhood snack.
S1.E14 ∙ Slaying the Dragonfruit
Dragon fruit challenges the chef when making appetizers; a mix of sweet and cheesy ingredients show up in the entrée baskets; and beer is featured in the dessert round.
S1.E15 ∙ High Steaks
Sirloin and spirits in the appetizer round; turkey and bananas for entrées; and desserts made with noodles.
S1.E16 ∙ For the Love of Cod
Cod tongues cause conniptions as three earnest chefs struggle to defeat a cocky contender who promised to quit cooking forever if he doesn't take home the Chopped Canada prize.
S1.E17 ∙ The Young and the Timeless
Cheese puffs and chicken legs give the chefs trouble when making appetizers; and things don't get easier when canned seafood shows up in the entrée baskets. Also: corn dogs and prosciutto are the mandatory dessert ingredients.
S1.E18 ∙ When Life Hands You Lemonade
A young chef faces three seasoned competitors, in a battle that begins with a sickening sweet canned item. Later, entrees prove challenging to make with colorful candles and burdock root as the mandatory ingredients.
S1.E19 ∙ Snakes and Batters
The competition begins with candy rolls and beef loin in the appetizer round.
S1.E20 ∙ The Spruce Is Loose
Mushrooms and mussels are featured in the appetizer round; a "space age" drink makes for a sweet entrée ingredient; and desserts are created using plantains and palm sugar.
S1.E21 ∙ Pressed for Ham
The chefs must use canned ham and kohlrabi in their appetizers, and bacon and bok choy in their entrées. For the dessert round, the featured ingredients are pound cake, candy and marjoram.
S1.E22 ∙ Showdown at the Oka Corral
A new mom and a culinary school instructor are among the competitors who must first combine a fluffy sweet with a stiff drink in the appetizer round. Later, organs and fruit show up in the entrée baskets.
S1.E23 ∙ That Wascally Wabbit
A battle that pits young and seasoned chefs against one another begins with a strong appetizer round featuring dishes made with escargot and onion rings. Later, rabbit entrées range from underdone to crisp.
S1.E24 ∙ One Flew Over the Cocoa's Nest
Ostrich and lollipops are in the appetizer round; jiggly dessert with a gamy meat are in the entrée round; and the two remaining chefs have to make desserts using a popular bar food.
S1.E25 ∙ Some Skin in the Game
Dried mashed potatoes and fennel are the featured ingredients in the dessert round.
S1.E26 ∙ Who Gives a Geoduck?
Chicken livers and seaweed crack are among the mandatory ingredients in the appetizer round. Later, a clam causes complications when making entrées; and for dessert, a familiar comfort food proves challenging to repurpose.
S2.E1 ∙ Kat-A-What?
A Middle Eastern ingredient stumps the competing chefs in the appetizer round. Later, they are forced to meld monk-fish with cocktail onions and a sweet treat; and desserts are made with dressing and tofu skin.
S2.E2 ∙ Holler for Challah
Ingredients include boudin blanc, fish heads and challah.
S2.E3 ∙ It's a Halva Day
Four female chefs compete. Included: salmon cakes in the appetizer round; entrées made with goat; and desserts created using frozen breakfast treats.
S2.E4 ∙ It's a Pig's Ear
Four chefs duke it out over pigs ears and poblano peppers. We find out which chefs will rocket ahead when beef hearts and turkey breast appear together in the entrée basket. It's a vegetable filled dessert round with a tree tomato and carrot juice all standing in the way of the final victory.
S2.E5 ∙ Viewer's Choice: Land, Sea, Air
Fans picked the basket ingredients, which include prairie oysters, ketchup chips, gefilte fish and squid ink. Finally, in the dessert round, the chefs have to make things with wings into a sensational sweet.
S2.E6 ∙ How About Them Apples?
Round 1 ingredients include Italian soda, Thai noodles and the Indian spice, garam masala. Later, entries are made using frozen French fries and tuna steaks; and a dessert basket, with a fall theme, contains apples.
S2.E7 ∙ Dippity Do What?
The chefs are unhappy to see a prepackaged staple in their appetizer baskets. Later, turducken must be transformed; and fiddleheads pose a challenge in the dessert round.
S2.E8 ∙ Steaking Their Claim
Frog legs and cookies are featured in the appetizer round; one chef makes inventive use of a toaster, when preparing an entrée that contains cherry cheesecake as an ingredient; and desserts are created with paneer and elderflower liqueur.
S2.E9 ∙ Every Round Has Its Thorns
Ready-made egg rolls and Stilton cheese are featured in the appetizer round; the chefs must pair blood sausage with lemon grass when making entrées; and desserts are created using spicy salted plums and vanilla frosting.
S2.E10 ∙ A Brisket, A Basket
Chicken hot dogs and dried fruit must be used when making appetizers; entrées featuring brisket are presented to the judges; and the dessert baskets contain cactus and crescent rolls.
S2.E11 ∙ Taken Out by Takeout
Takeout containers are presented to the competing chefs, who must transform Greek salad and beef pho into tasty appetizers. Also: entrées made from a drive-through staple; and Asian desserts with a cherry twist.
S2.E12 ∙ Crème de la Crop
A pork delicacy and a jarred delight show up in the appetizer round; the Australian favorites sweet Pavlova and spring lamb are used to make entrées; and dessert ingredients include a standard roast beef accompaniment, pineapple and mint.
S2.E13 ∙ Fire in the Hole
A sugary battle begins with an instant breakfast treat and maple butter as appetizer ingredients. Also: pheasant is paired with a chocolate candy and vanilla beans; and donuts appear in the dessert round.
S2.E14 ∙ Fowl Play
Can an appetizer be made from smoke and sugar or will some spice make it nice? The chefs face leftover butter chicken in the entrée basket and an injury takes its toll. Will slow and steady in the dessert round win the race?
S2.E15 ∙ No Choking Around
Will an appetizer with a prickly vegetable cause our chefs to choke or will berries and bran muffins stump them in the entrée round? For dessert, ingredients from four corners of the earth have the chefs inventing new cuisine.
S2.E16 ∙ Can You Stomach This?
The chefs need to scuttle in the appetizer round. There's no silver lining in the entrée round when tripe is found in the mystery basket. Will creativity turn sausages into a dessert worthy of winning.
S2.E17 ∙ Leftovers: Recycle, Reuse, Reheat!
Four chefs race against the clock to transform yesterday's meals into a winning dish. Stale bread, a gingerbread house and a bottle of bubbly add to the struggle as each competitor rolls up their sleeves in this exciting leftover episode.
S2.E18 ∙ Lost in Transformation
The chefs are challenged with "bucking" the trend when the appetizer ingredients are revealed. Entrée's confirm that it's hard to beat bacon. The chef's discover that it's not easy to use greens in a winning dessert.
S2.E19 ∙ One for the Family
Old world spices meet new world sensations in the appetizer and entrée round. Civilizations collide when harissa and chocolate are combined. What will get the chef's goat when a milk of a different kind is found in the dessert basket?
S2.E20 ∙ In the Name of the Game
Tilapia and egg noodles create a bang out of bland. Can saba hide the gamey taste of elk loin in the entrée round? No muss, no fuss when cornmeal is found in the dessert basket.
S2.E21 ∙ Crabby Pans
No guts no glory for the chefs in the appetizer round. Will they be able to pull a rabbit out of their hat as they prepare their entrée? It all comes down to the wire in the desert round but which chef will make the best use of their time?
S2.E22 ∙ Carnival: No Room for Seconds
It's Merry-Go-Rounds as the Carnival comes to Chopped Canada. The chefs try to create a 'ballyhoo" with an appetizer of waffle donuts and root beer floats. But will there be room for dessert after an entrée of chili fries and corn?
S2.E23 ∙ Rib 'N Roll
Jelly rolls and stout face off in the appetizer round. The entrée basket brings the garden to the plate. Can the chefs overcome the machine as the clock ticks down in the dessert round?
S2.E24 ∙ Everything But the Kitchen Sink
The chefs see red in the appetizer round when duck gizzards and sauerkraut are revealed. Everything but the kitchen sink is used in the entrée round. Salt, sweet and sweaty hits the pots for dessert.
S2.E25 ∙ The World Is Your Lobster
The chefs compete to be a Lob-Star in the appetizer round. Tenderness doesn't come easy when the chefs are faced with pot roast. It's a blast from the past when ice cream parlour favourite roars into the dessert round.
S2.E26 ∙ Cookin' at the Savoy
Canned sardines has the chefs in a pickle during the appetizer round. Will they be able to Roe their way to success with their entrée? Fortunes are told in the dessert round.
S3.E1 ∙ Lunchbox Letdown
It's back to school in the second competition of the Teen Tournament, as 4 teen chefs are put to the test with the classic snack favorite "Ants on a Log" in the appetizer round, but things snap, crackle, and burn in the entrée round. Only one can make the grade for a shot at the Chopped Canada Teen Grand Champion title.
S3.E2 ∙ Dukkah-ing It Out
Four young chefs pull out all the stops to impress our judges in the first ever Chopped Canada Teen Tournament as they take on the sous vide, a CO2 canister and the anti-griddle. Tensions run high as a kitchen mishap jeopardizes one teen's chance of making it to the finale.
S3.E3 ∙ Clawing to the Win
In part 3 of the teen tournament, the teen chefs attempt to slay the competition with wild boar sausage in the appetizer round, but the claws really come out in the entree round. Finally, in the dessert round, it's the chef who can be the most creative with crumpets and an unusual fruit that will win.
S3.E4 ∙ In a Deep Fried Pickle
The teen chefs battle head to head for the fourth and final spot in the grand finale. In the appetizer round the chefs find themselves in a pickle as they face the challenge of a protein substitute. The entrée round has our teen chefs going French with a porky protein and a savory snack sauce.
S3.E5 ∙ Higher Steaks
Four incredible Chopped Canada Teen Champions compete for the grand prize of $20,000 and title of Chopped Canada Teen Grand Champion.
S3.E6 ∙ Sauce on the Side
Finger fruit challenges the chefs in the appetizer round. Complex cooking and keeping it simple are two different strategies our chefs take as they vie for the Chopped Canada top prize.
S3.E7 ∙ Batter Battle
It's a battle with batter in the appetizer round. Which chef can take on the big fish in round two? It's all peachy for one of the chefs at the end of the dessert round.
S3.E8 ∙ Rice Twice
Sweet and savory brings luck to the duck in the appetizer round. The entrée round has our judges chewing over tried and true or bold and new. A sorbet showdown determines the winner.
S3.E9 ∙ Return to Victory
There's nothing worse than getting chopped after the dessert round. Just ask these four chefs who are returning to the Chopped Canada kitchen for the ultimate vindication. Egos will be crushed and hearts will be broken as these fierce competitors try not to get chopped...again.
S3.E10 ∙ Cooking with Courage
The Chefs go big with fierce flavours in the appetizer round. Entrées can be lost in the sauce. It's overcoming fears as our chefs set out to cream the competition.
S3.E11 ∙ All About the Bass
It's off to a bitter start in the Appetizer round. The chefs are grasping at tails when they prepare their entrée. How many risks are they willing to take to become the next Chopped Canada champion!?
S3.E12 ∙ Shell Shocked
Beans may be the 'cherry on top' for our chefs in round one. International influences inspire our chefs when the entrée ingredients are revealed. It's a battle to the end.
S3.E13 ∙ What the Shell?
A tangy appetizer basket with a Ukrainian staple leaves the chefs shell shocked. In the dessert round, it's a battle of East vs. West to see who will take the cake.
S3.E14 ∙ Duelling Over Devilled Eggs
The appetizers are smokin' with Canadian smoked cheddar. The chefs must pick their own protein in the entrée round. Pasta for dessert leaves the chefs' faces as puckered as a tart basket ingredient.
S3.E15 ∙ Fish Become Sausages
Something smells fishy in the appetizer round and entrées prove to be no gouda for the chefs. The chefs go back to their roots in the dessert round.
S3.E16 ∙ Cooking with Heart
There's no bypassing the first mystery basket, but heartache is served when the chopping begins and things get fishy during the entrée round. Only one will taste sweet victory - who will it 'Brie'?
S3.E17 ∙ Bro-Down Showdown
Is it sibling rivalry or brotherly love when two sets of brothers compete in the Chopped Canada kitchen? Who will uphold the family name and take home the $10,000 prize?
S3.E18 ∙ Win by a Hare
The chefs go crackers in round one. It's game on as the entrée gets hare-y. Will risk take the prize or better safe than sorry in the dessert round?
S3.E19 ∙ Rabbit Roundabout
Does intense colour turn into great taste in the appetizer round? The entrée basket challenges the chefs to combine proteins. Is rice nice for dessert?
S3.E20 ∙ Full of Beans
Beans abound in round one. The chefs go wild for their entrees and things turn gummy in the dessert round.
S3.E21 ∙ Sweet Success
Round one reveals a cordial basket while the entrée brings a sting. What will be the icing on the cake for our chefs in the dessert round?
S3.E22 ∙ Something's Fishy
The baskets are "smokin" in round one. What will our chefs sea in the entrée basket? The dessert round is full of beans.
S3.E23 ∙ Pepper Powerhouse
The appetizer basket has a wild side. Will a fowl entrée impress our judges? The dessert round gives our chefs the blues.
S3.E24 ∙ Candy Is Dandy
Sugar and rice may be nice in the appetizer round. The chefs compete for the halibut in the entrée round. A gummy dessert challenges the chefs.
S3.E25 ∙ Helping Hands
It's all about "head, heart and haggis" in the appetizer round. The entrée basket is a bit cheeky. The dessert round has our chefs jumping through loops.
S3.E26 ∙ Cooking La Vida Loca
The pig is hidden in the appetizer round. The entrée basket's brine will make a chef shine. Will the chefs crumble in the dessert round?
S3.E27 ∙ Gone Too Soon
Is "go with what you know" the way to win the appetizer round? It takes more grits than gumption to survive the entrée. Things are rosy for dessert.
S3.E28 ∙ Dill-icious
Dill-icious appetizers lead to entrée baskets that inspire our chefs to explore diverse cultural influences. The chefs create tasty treats from a savoury dessert basket.
S3.E29 ∙ Cooking for Love
The chefs shuck their way through the appetizer round. Things run "afowl" when the entrée is prepared. Dessert has the chefs barking up the wrong tree.
S3.E30 ∙ Dessert Dilemma
It's tough terrine in round one. The chefs go against the grain when preparing the entrée. Dessert leaves egg on the face of the competitors.
S3.E31 ∙ Keep on Truckin'
Our chefs need to know the basics with bison. A little spice and fruit will go a long way as the chefs prepare the entrée. It's a nutty dessert round.
S4.E7 ∙ Judge or Be Judged
It's never been hotter in the kitchen as our own Chopped Canada judges compete for charity. Judges: Massimo Capra, Lynn Crawford, Antonio Park Competitors: Michael Smith Mark McEwan Susur Lee Anne Yarymowich.
S4.E8 ∙ Grandmas Go for Broke
Four Grandmas set a new pace in the Chopped Canada kitchen to bring home the prize money.
S4.E9 ∙ Fired Up
The flames burn higher when four fire fighters battle it out for the title of Chopped Canada champion.
S4.E10 ∙ Celebrity Challenge
Four homegrown celebrities show off their hidden culinary talents in the Chopped Canada kitchen.
S4.E11 ∙ Crash and Burn
It's a horse race for the teen chefs when butter chicken lasagna is revealed in the basket. Noodles cause confusion in the dessert round.
