Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.
Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.
One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.
Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.
The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.
A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.
Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.
The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.
An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round, and the home cooks don't know which way the feta will crumble when asked to cook from Chef Christine Cushing's Mediterranean fridge.
The chefs question a home cook's idea to relive the 90's in the Crowd-Pleaser round, and a Japanese turnip has everyone reeling when Chef Jesse Vergen's fridge is opened.
Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.
One home cook asks the wall of chefs to commit to her 'engagement hash' in the Crowd-Pleaser round, and wee capers present big problems for the home cooks as they open Chef Alida Solomon's fridge.
A different approach to a Middle Eastern favorite has the Wall questioning a home cook's ability; strong flavors of blue cheese, broccoli, and chorizo in Chef Hitzer's fridge has everyone struggling to create a cohesive dish.
Wild game and squid ink make for an exciting opening round, and it's curry in a hurry when the home cooks create dishes using the South Asian ingredients in Chef Meeru Dhalwala's fridge.