Cooks Vs. Cons

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October 2018
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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 realise it's not a day at the park when they must decide who did the best job of incorporating picnic salads into their dish.
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In round one, the cooks and cons must create their best enchilada dishes incorporating cereal to win over host Geoffrey Zakarian and judges Alex Guarnaschelli and Gail Simmons. In the second round, the judges continue to stalk out the contestants' true identities when choosing who made the best dish using celery.
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The pros and amateurs freshen things up when host Geoffrey Zakarian and judges Katie Lee and Aarti Sequeira task them with incorporating peppermint into a breakfast hash. Then, in round two, the remaining contestants must melt the judges' hearts with their best dish using nachos.
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In round one, the cooks and cons must incorporate berries into their biscuit and gravy dishes in order to impress host Geoffrey Zakarian and judges Aarti Sequeira and Curtis Stone.
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Geoffrey Zakarian and judges Daphne Oz and Marcus Samuelsson throw the cooks and cons a curve ball in round one by tasking them 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.
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The cooks and cons have host Geoffrey Zakarian and judges Jose Garces and Justin Warner raving about their 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.
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Iron Chefs Jose Garces and Alex Guarnaschelli judge round one as the cooks and cons make stuffed mushrooms that incorporate vanilla. In round two, host Geoffrey Zakarian and the Iron Chefs continue to figure out the pros and amateurs while watching the contestants make un-fig-ettable masterpieces with figs.
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The pros and amateurs go nuts as they create empanadas with hazelnuts in round one. Then, 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.
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In round one, the cooks and cons have to put the ice in spice when they are tasked with incorporating flavoured ice pops into curry. Then, 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.
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In round one, the cooks and cons try to get on the gravy train by creating chicken fried steak dishes with peas. Then, in round two, host Geoffrey Zakarian and judges Beau MacMillan and Daphne Oz go nuts attempting to grind out the pros and cons after they are challenged with using pecans in their dishes.
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The cooks and cons all vie to be the top seed in round one as host Geoffrey Zakarian and judges Beau MacMillan and Aarti Sequeira try and determine who best fused 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.
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In the first round, meatball subs sound easy enough, but it takes some pro moves to make them with unusual buns. In round two, things get juiced up when host Geoffrey Zakarian tasks the cooks and cons with incorporating pomegranates. It'll be up to judges Aarti Sequeira and Justin Warner to decide who enjoys the fruits of ...
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In round one, the cooks and cons must prove that they're the cream of the crop to judges Alex Guarnaschelli and Alison Roman when they incorporate ranch into their pizza dishes. Then in round two, host Geoffrey Zakarian has the remaining contestants get ripe into it as they cook their best avocado-infused dish.
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In round one, host Geoffrey Zakarian has the pros and amateurs create spins on the American classic, meatloaf, by adding a little citrus to the mix. Then, 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.
June 2018
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The pros and amateurs must keep clam and mussel on when faced with incorporating carrots into their baked clam dishes in round one. Then, the stakes are steep in round two, as the contestants must fuse tea into their dishes for judges Jeff Mauro and Daphne Oz.
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The cooks and cons are all vying to reel in the win while making fish tacos with pastries in the first round. Then, judges Daphne Oz and Gail Simmons have the wurst time sussing out the pros and amateurs in round two, but ultimately link up to decide who made the best dish incorporating sausage.
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Ted Allen and Sunny Anderson try and spot the impastas while observing the cooks and cons incorporating noodles into their huevos rancheros dishes. Then, the remaining contestants are anything but sour about including yogurt in their round two masterpieces.
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A taste of New Orleans comes to the kitchen as pro and amateur cooks take on the hearty task of concocting gumbo with the surprise ingredient of ginger. The cooks and cons are pumped for round two, as judges Alex Guarnaschelli and Justin Warner pick a winner after getting filled up on gas station snack-infused masterpieces.
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Love is in the air as cooks and cons put their hearts on the plate, entwining tarts with vegetable or candy hearts. Round two seduces judges Alex Guarnaschelli and Jeff Mauro as chocolate is lovingly used to crush the competition.
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In round one, the cooks and cons churn out great dishes for judges Jordan Andino and Alex Guarnaschelli with butter-infused jambalayas. Then, round two is buzzing with excitement when the judges can't bee-lieve who the pros and amateurs are after watching them make their best dishes with honey.
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