The series begins with a burger battle, judged by Graham Elliot and Daphne Oz, who are kept in the dark as to who the pros and amateurs are, when tasting their dishes.

Heavyweight chefs battle it out with amateur cooks for a big cash prize as judges Scott Conant and Daphne Oz attempt to separate the cooks from the cons! The lasagna challenge is layered with twists, as contestants must incorporate the surprise ingredient: condiments. Then, round two keeps rolling as the surprise ingredient doughnuts has the remaining cooks colliding between sweet and savory.

Professional chefs and home cooks compete through a sticky situation, when the surf and turf challenge must utilize syrup as the surprise ingredient. Then, will the amateurs crumble in round two trying to work chips into a winning dish? Judges Alex Guarnaschelli and Daphne Oz attempt to sift out the chefs from the pretenders!

Judges Richard Blais and Daphne Oz know their shrimp and grits, but do they know how to tell a cook from a con? Working chefs and home cooks hide their identity as bacon makes a glorious appearance in the first round. In round two, the remaining contestants put their skills to the test in the battle of the cherries. The taste of defeat may be tart, but the winner gets a huge cash prize with a cherry on top!

The playing field is flattened during the pancake challenge, as pros and amateurs alike must decide how to incorporate onions into their dishes. Judges Scott Conant and Alex Guarnaschelli are tasked with awarding the prize to the tastiest creation, despite the surprise ingredient of grapes that will leave one contestant feeling sweet and others sour.

While judges Richard Blais and Daphne Oz attempt to suss out the pros and amateurs, things get twisted as the competitors are challenged to incorporate pretzels into their chicken wing dishes. The second round gets even fresher when the remaining competitors fight for the ultimate prize by working with mint.

Delicious ideas are brewing during the clash of the sandwiches, as professional and amateur cooks must utilize beer in their handheld masterpieces. Then, in round two, the surprise ingredient of muffins challenges the contestants to avoid a crummy result. It's up to judges Marc Murphy and Daphne Oz to determine who's a pro and who's an average Joe!

It's Sloppy Joe day in the kitchen, and the pros and amateurs must use pies as the surprise ingredient. Some cooks get crusty, but for others, the path to the cash prize is as easy as pie! Judges Josh Capon and Daphne Oz share cooking ghost stories in the second round when the remaining cooks must utilize campfire treats in their dishes.

Judges Richard Blais and Marcus Samuelsson are put to the test determining whose crab cakes are the best between cooks and cons. When frozen vegetables must be used to create a winning dish, will it be a piece of cake for the working chefs or will the amateurs have the advantage? Then, it's a booze cruise to the finish, as the secret ingredient of cocktails keeps the judges drunk with power.

A chowder must be prepared using carnival treats; and Round 2 features the surprise ingredient of salad dressing.

Ballpark snacks get thrown into a cheesesteak challenge; and the cooks embrace Italian ingredients when making pasta sauce.

Pizza Pizzazz

Fish and Chip Championship

In the Season 3 premiere, pumpkin is the surprise ingredient when the contestants make French toast. Then, judges Alex Guarnaschelli and Curtis Stone determine whose dish is tops when ice cream toppings are used to accent savory staples.

Peanuts are added to a dumpling challenge; and potato fries must be repurposed into twice-fried masterpieces.

Challenges take on a festive theme. Included: Rack of lamb is infused with traditional holiday drinks; and holiday treats are regfited as flavorful dishes.

In the Season 3 finale, the contestants face the challenge of elevating nachos with the surprise ingredient of canned soups. Then, they must work cake into their savory dishes.

The cooks and cons try not to come unwrapped in round one when they're faced with incorporating cabbage into their burritos. Then, will judges Sunny Anderson and Amanda Freitag have their hunger cured when the contestants incorporate ham into their round two masterpieces?

The pros and amateurs try not to slip up when given bananas to pair with pork chops in the first round. Then, in round two, Anne Burrell and Daphne Oz realize it's not day at the park when they must decide who did the best job of incorporating picnic salads into their dish.

Contestants spice it up for judges Daphne Oz and Aarti Sequeria by using salsa to create fabulous Alfredo dishes. In round two, the cooks and cons must think outside the takeout box and transform Chinese takeout into a winning dish!

In round one, judges Daphne Oz and Russell Jackson pull up a stool for a juicy diner classic -- the patty melt! However, the jukebox gets bumped when the cooks and cons face incorporating cinnamon into the savory dish. Round two has its own record scratch as the cooks need to incorporate party dips into their dishes.

The pros and amateurs must use pineapple in their fried chicken dish for the first round; the cooks and cons make potato dishes in the second round; Alex Guarnaschelli and Simon Majumdar are the judges.

The contestants try to impress judges Aarti Sequeira and Justin Warner with their tuna casserole dishes before incorporating eggs into their round-two masterpieces.

The cooks and cons become a bit sour, when tasked with incorporating lemon varietal into Round 1; things get a bit sweeter in the second round, when they must use maple in their dishes; judges Aarti Sequeira and Jet Tila tap a winner.

The cooks and cons churn out great dishes for judges Jordan Andino and Alex Guarnaschelli with butter-infused jambalayas; in round 2, the judges watch them make their best dishes with honey.

The cooks and cons bubble up their best chili cheese fries while incorporating apricots; the remaining contestants cook with garlic in round two, and judges Eddie Jackson and Justin Warner must choose the best dish to win.

The cooks and cons must incorporate backyard beverages into their burgers to impress judges Alex Guarnaschelli and Carla Hall; round two forces contestants to include buffalo in their dishes.

Judges Ted Allen and Sunny Anderson try to spot the "impastas" while observing the cooks and cons incorporating noodles into their huevos rancheros dishes; the remaining contestants include yogurt in their Round 2 masterpieces.

The cooks and cons all vie to reel in the win, while making fish tacos; judges Daphne Oz and Gail Simmons have a hard time sussing out the pros and amateurs in Round 2, and decide who made the best dish incorporating sausage.

The pros and amateurs must incorporate carrots into their baked clam dishes in the first round; in the second round, the contestants must fuse tea into their dishes for judges Jeff Mauro and Daphne Oz.

In round one, the cooks and cons are tasked with fusing corn and hot dogs; after one contestant strikes out, the remaining contestants continue to round two, in hopes of making their best dish, incorporating barbecue.

In round one, the cooks and cons must incorporate berries into their biscuits and gravy dishes; in round two, the cooks and cons try to play nice in a battle of licorice.

In round one, the cooks and cons create chicken fried steak dishes with peas; in round two, host Geoffrey Zakarian and judges Beau MacMillan and Daphne Oz try to grind out the pros and cons, after they are challenged with using pecans in their dishes.

In the first round, meatball subs sound easy enough, but it takes some pro moves to make them with unusual buns; in round two, the cooks and cons incorporate pomegranates; judges Aarti Sequeira and Justin Warner decide who wins.

The cooks and cons must create their best enchilada dishes incorporating cereal. Then, judges Alex Guarnaschelli and Gail Simmons try to stalk out the contestants' true identities when choosing who made the best dish using celery.

Creating spins on the American classic, meatloaf, by adding a little citrus to the mix; the heat is on in round two, when the cooks and cons must infuse their dishes with jalapenos to impress judges Carla Hall and Daphne Oz and take home the win.

In round one, fusing sesame into the New Orleans classic po'boy; in round two, the remaining contestants aren't too sad about cooking their best, with blue cheese, for a $10,000 prize.

Iron chefs Jose Garces and Alex Guarnaschelli judge round one, as the cooks and cons make stuffed mushrooms that incorporate vanilla; in round two, the contestants make un-fig-ettable masterpieces with figs.

In round one, empanadas with hazelnuts; in round two, host Geoffrey Zakarian and judges Josh Capon and Aarti Sequeira are in despair trying to separate the remaining contestants into cooks and cons, while they prepare masterpieces with pears.

In round one, Incorporating favored ice pops into curry; in round two, the remaining contestants hit the gas using beans in their dishes, as host Geoffrey Zakarian and judges Amanda Freitag and Alex Guarnaschelli suss out the pros and amateurs.

In round one, incorporating peppermint into a breakfast hash; in round two, the remaining contestants must melt the judges' hearts with their best dishes using nachos.

Chip-infused ravioli dishes in round one; in the second round, the contestants must make peace with the surprise ingredient and incorporate chickpeas into their dishes.

In round one, the cooks and cons incorporate ranch sauce into their pizza dishes; in round two, host Geoffrey Zakarian has the remaining contestants cook their best avocado-infused dish.