Breakfast, lunch and dinner are made by the competing chefs, who must prepare a morning meal from coffee cake and cream-filled chocolate eggs. Round 2 features fish dishes and an emergency situation.

All of the baskets contain leftovers. Included: the chefs must transform the contents of restaurant-takeout containers; use packets of hot sauce in their entrées; and make bacon-centric desserts.

Basket contents have an Australian theme, beginning with lamb ribs and a very alcoholic beverage in Round 1. Also: the chefs serve emu entrées to the judges; and one finalist makes a mistake when using the ice-cream machine for dessert.

Appetizers are made with shrimp and chickpeas; entrée ingredients include baklava and salt pearls; and dessert dishes feature booze and cashews.

Falafel mix and date paste are among the mandatory ingredients in the appetizer round. Also: a fish proves puzzling for the competing chefs; and there is hesitation about transforming a cookie.

Two fishy ingredients are used in the appetizer round. Later, entrées are made with spiny leaves and beef kidneys; and a collision in the kitchen occurs when the two finalists rush to make desserts from figs and lemon verbena.

A battle, featuring chefs from baseball stadiums, finds the competitors cooking with Italian sausage, flank steak and blueberries.

The chefs get creative with ramen in the appetizer round; and stress over an offal surprise when making entrées. Also: the dessert basket contains four ingredients, including a New England treat.

Four women compete to prepare tasty appetizers, using banana blossoms. Later, a notoriously stinky ingredient is featured in entrée dishes; and dessert baskets hold a colorful surprise.

The chefs open the appetizer basket to find vegan franks and three other meatless ingredients. In the entree round, the judges wonder if a chef's decision about what to throw into the blender will be a blunder or a sweet success.

The chefs open the first basket to find frog legs and some fine fungi. In the entree round, little beans and big pork chops cause the competitors difficulties; one of the finalists incorporates cheese into an ice cream.

Pesto sauce and chicken are the mandatory appetizer ingredients; the chefs are forced to get creative when spirulina chips appear in the entrée baskets; and a treat from Kazakhstan helps make the dessert round interesting.