Season 37

2018 · 19 episodes

Episodes

1Luck of the IrishThe chefs have the good fortune to get treats from Ireland in every round, beginning with an iconic stout in the appetizer basket. One chef doesn't hide their distaste for a certain Irish delicacy in the entree round. Finally, the two remaining chefs hustle to make plates with a favorite Irish ice cream treat and some booze for the third round.
2Wild Game PlanThe competitors are in for some wild times after they learn they'll be working with game meat in every round, starting with wild boar in the first basket. Two wild proteins then make for a crowded entree basket. Finally, Black Forest cake is the sweetest of the woodsy treasures that the two remaining chefs are up against in the dessert round.
3Leftover TakeoverThe competitors are called upon to rescue foods that would normally be thrown out in a special leftovers competition. Some unfinished Chinese takeout and something remaining from a meal at an Italian restaurant make for some fusion cooking in round one. Half of a sandwich and a bottle of sweet liquid are two of the leftover surprises in the second basket. Then the chefs face a confounding culinary puzzle when they find coffee and grapes in the dessert basket.
4Sensational SandwichesThe chefs get revved up for a sensational sandwich battle that begins with a mound of meat and some colorful potatoes in round one. Everyone's favorite hybrid bird makes an appearance in the second basket. And sandwiches for dessert? You bet! The final two chefs take on a salty-and-sweet basket in the last round.
5A Frog Leg UpFour chefs open the first basket to find a strange, modern food: donut-shaped sushi. Will they know how to make it work with a crunchy snack in their appetizers? The judges are happy to see frog legs in the second basket, but they aren't quick to leap to any conclusions about how the entrees will turn out. And some challenging textures in the dessert basket jeopardize the last two chefs' chances for perfect final plates
6Hush Puppy LoveThe competitors take on Southern classics like hush puppies and black-eyed peas in the first basket. Something fried meets something sweet in the entree round. Then fruity, creamy and doughy desserts are the result of a busy final round.
7Surf and TurfIn this episode, contestants mix seafood and meat. In round one, chefs must make delectable appetizers out of gooseneck barnacles and short ribs. Next, they combine lobsters with chateaubriand in the entrée round. Finally, can they please the judges with candied crabs and t-bones for dessert?
8Under the Cuban SunFour chefs with personal connections to Cuba are treated to ingredient baskets filled with a variety of Cuban foods. But which competitor will best represent the country's cooking traditions? In the appetizer round, butchering a whole fish gives one chef a whole lot of trouble. The chefs are less than thrilled to find a jarred version of a favorite Cuban sauce in the entree basket, and the two who make it to the dessert round must piece together a culinary puzzle that includes a cocktail and a fruit.
9Tacos and TequilaIt’s fiesta time and the chefs are taking on tacos and tequila-themed baskets. Each competitor must make taco-inspired dishes that include a delicious delicacy in the blanco tequila-spiked first round. Two out of the three remaining chefs feel the meat grinder is a must in the second round. Then, a sweet take on taco shells keeps the theme going into the dessert round.
10Rocky Mountain MastersRight out of the gate, the chefs are surprised by a bold delicacy that is seafood in name only. Will they know how to turn Rocky Mountain oysters into a tasty appetizer? A soda shop treat is a sweet hurdle for the entree-round competitors, and the finalists find a jackfruit in the Round Three dessert box.
11Chicken ChallengeThe competitors must stay steady and focused as they take on three chicken-themed rounds in this special competition. The chicken in the first basket looks strikingly strange. Can the chefs make it taste delicious? Another unusual poultry product graces the basket in round two. Will the chefs know just how to treat it? And the chefs nervously wonder what a chicken-themed dessert basket might contain.
12Beer and BratsThe chefs take part in a Bavarian bash, starting with an appetizer basket that also includes potato chips. The entree basket includes a savory pie that's fun to say and a flight of beers that's a blast to taste. Finally, the judges watch to see what the final two chefs can do with beer and brats in their dessert basket.
13Team Ice CreamFour chefs set out to prove that ice cream can work well in two savory courses. A scoop is sandwiched in the middle of an indulgent ingredient in the first basket. Then a unique ice cream flavor at the center of an unusual dish is the big surprise in the second basket. And the judges have high hopes for the much-anticipated ice cream dessert round.
14Grill Masters: Kansas CityRegional rivals from the Kansas City barbecue world compete for a spot in the Grill Masters grand finale. They start off with double cut pork chops in the appetizer round and are surprised by something bubbly in the second basket.
15Grill Masters: North CarolinaRegional rivals deeply devoted to North Carolina-style barbecue battle for a spot in the Grill Masters finale. The pork-loving pitmasters face fish in the first basket, and the dessert round features Southern favorites.
16Grill Masters: MemphisChefs who live and breathe Memphis-style barbecue compete for a spot in the Grill Masters finale. The competitors are stunned to see a gigantic sandwich in the second basket, and peaches in the dessert basket seem like a gift.
17Grill Masters: TexasFour barbecue pitmasters compete to be the Lone Star State representative in the Grill Masters grand finale. A state fair treat shows up in the second basket, and the final basket holds Texas-inspired ingredients.
18Grill Masters: Final ShowdownGrill Masters champs represent their regional styles -- Texas, Memphis, North Carolina and Kansas City -- in the grand finale with $50,000 on the line.
19A Frog Leg UpFour chefs open the first basket to find a strange, modern food: donut-shaped sushi. Will they know how to make it work with a crunchy snack in their appetizers? The judges are happy to see frog legs in the second basket, but they aren't quick to leap to any conclusions about how the entrees will turn out. And some challenging textures in the dessert basket jeopardize the last two chefs' chances for perfect final plates.