Blood sausages are featured in the appetizer round; the chefs attempt ambitious entrées when given a caramelized pudding and a pork product; and decadent desserts are created with a fat and a dough.

Light dishes are made with nutritious ingredients. Included: Time management is a problem for two chefs making fish appetizers with an unusual alternative carb. Also: A grain and a green noodle are used when preparing entrées; and moderation is key when using butter and sugar in dessert recipes.

A brunch theme finds the competing chefs working with booze and eggs; and in the dessert round, a fried sweet is paired with a poached fruit.

Chinese New Year is celebrated in the kitchen during rounds that feature a favorite dish of Americans, a giant fish, an oversized cookie and a strawberry-flavored treat.

Competing tailgaters are less than thrilled with the presence of a vegetarian patty in their appetizer baskets. Later, cheese and sausage are the mandatory entrée ingredients; and a sweet and salty treat needs to be transformed for the win.

Bacon is featured in each round, beginning with an appetizer basket containing banana jam. Later, the all-male chefs are challenged to use a weird ice cream and some lovely greens in their entrée dishes.

Aphrodisiacs are in all the baskets. In the appetizer round, some chefs are turned off by oysters; the judges aren't happy when some sexy ingredients are left in the pan and don't make it to their plates; and two premade desserts could be a trap.

Four former runners-up return. The appetizer challenge includes a shocker of a protein and some sweet jam; sugar (cheesecake) and spice (garam masala) are in store for the chefs in the entrée round.

Caribbean cuisine is prepared by the competing chefs. Included: A setback occurs while making shrimp appetizers; the basket ingredients inspire laborious entrée plates; desserts are created with sweet potatoes and rum.