: This episode forced chefs to process doughnut-shaped sushi in the appetizer round and required careful cooking of frog legs for the entrée.
: Chefs had to lean heavily on rustic culinary skills as game meat was required in every single round, beginning with a massive wild boar.
: A high-concept environmental episode where chefs had to "rescue" ingredients that are typically thrown in the garbage, converting cold Chinese takeout and Italian restaurant leftovers into upscale cuisine.
: This episode forced chefs to process doughnut-shaped sushi in the appetizer round and required careful cooking of frog legs for the entrée.
: Chefs had to lean heavily on rustic culinary skills as game meat was required in every single round, beginning with a massive wild boar.
: A high-concept environmental episode where chefs had to "rescue" ingredients that are typically thrown in the garbage, converting cold Chinese takeout and Italian restaurant leftovers into upscale cuisine.
