The chef competitors must utilize two types of meat in the Appetizer Round; a sugary powder and a leafy vegetable make an appearance in the Entree Round.
The chefs find sweetbreads in the first basket; in the Entrée Round, a strong spice blend makes an appearance; the chefs make chocolaty, salty, fruity desserts.
Ali Khan looks for the best deals in Oklahoma City, as he starts with tiramisu pancakes, then an authentic, crispy Cuban sandwich and a hearty Korean beef bowl.
Ali Khan looks for the best meals in Kansas City, Mo., such as a breakfast flatbread, a Vietnamese banh mi sandwich, the Donado and a burger with KC burnt ends.
Ali Khan looks for the best meal deals in New Orleans, including classic crawfish etouffee over grits, a chicken doner kebab sandwich and a fried shrimp dinner.
Ali Khan has some deep-fried French toast, blackened mackerel with a Thai chili glaze, a flaky Hungarian pastry and a Cuban Frita burger in Ann Arbor, Mich.
Ali Khan looks for the best deals in Cleveland, starting with hot flapjacks, a plate of meat-stuffed cabbage rolls and fresh Cavatelli pasta with meatballs.
Pork, beef, chicken and flaming desserts are counted down; chefs give a special look at their kitchens and share recipes for food to cook over an open flame.
Roger Mooking participates in a pub crawl to discover 15 plates to pair with beverages; chefs share tips to make the best bar food from their own kitchens.
Roger Mooking showcases 12 of the best comfort foods, such as macaroni and cheese, spaghetti and meatballs, pork chops and gravy, chicken and waffles and chili.
Roger and a friend slow roast a 30-pound porchetta; Roger meets Oregon caterers and helps them prepare roasted mussels, and white bean, chirzo and clam stew.
Some of the most amazing appetizers are presented, including a Bloody Mary topped with spaghetti and meatballs, lamb chop fondue and chicken wing confit.
The food scene continues to evolve in Charleston, S.C., where smothered catfish, grilled BBQ brisket, pimento cheese sandwiches and a breakfast pizza is served.
Some dishes must be forged in fire in order to taste their best, and pit-roasted chicken, blackened catfish, brisket and paella are all kissed by flames.
Restaurants that serve wrapped foods are featured, including burritos stuffed with ice cream and cereal in LA and deep-dish pizza wrapped in pizza in Chicago.
Brooklyn chef Pierre Thiam shows off his signature Senegalese cuisine in an intense papaya culinary showdown against the legendary Iron Chef Bobby Flay.
The Chairman turns down the temperature in Kitchen Stadium, as Iron Chefs Michael Symon and Cat Cora team up and take on Anne Burrell and Robert Irvine.
South Carolina chef Robert Carter decides to enter the heat of Kitchen Stadium and challenge Iron Chef Cat Cora in an intense okra culinary competition.
Chef Julian Medina, a native of Mexico City, squares off in Kitchen Stadium against Latin food master and Iron Chef Jose Garces in a Mexican chocolate battle.
Chicago executive chef Takashi Yagihashi decides to enter the heat of Kitchen Stadium and challenge Iron Chef Michael Symon in an eggs culinary competition.
South Carolina chef Robert Carter decides to enter the heat of Kitchen Stadium and challenge Iron Chef Cat Cora in an intense okra culinary competition.
Chef Julian Medina, a native of Mexico City, squares off in Kitchen Stadium against Latin food master and Iron Chef Jose Garces in a Mexican chocolate battle.
Chicago executive chef Takashi Yagihashi decides to enter the heat of Kitchen Stadium and challenge Iron Chef Michael Symon in an eggs culinary competition.
The Chairman turns down the temperature in Kitchen Stadium, as Iron Chefs Michael Symon and Cat Cora team up and take on Anne Burrell and Robert Irvine.
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