Top Chef
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It's the final showdown and the top three chefs must create the best four course meal of their lives. And if the pressure isn't already high enough, Tom reveals in a twisted turn of events only two chefs will get the chance to serve their full menu.
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The day has come when the final four chefs must cook with the world's smelliest fruit durian. This infamous fruit is a delicacy in Macau, but will Padma and guest judge, James Beard Award winner Abe Conlon be able to stomach their creations for the season's last Quickfire?
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The final five chefs travel to the Chinese territory of Macau for the remaining battles of the competition. Judge Graham Elliot, who has a restaurant in Macau, introduces the chefs to the local market.
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All season the chefs have been growing gardens at their Kentucky estate. Tom ambushes the sleeping chefs and challenges them to reap what they sowed and make a dish focused on their garden harvest.
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Top Chef can't go to Kentucky without taking a turn at fried chicken. Chef Art Smith guests judges a secret herbs and spices blind taste test ahead of the Quickfire fry-off.
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Kentucky based Top Chef alum Ed Lee drops by for a Quickfire that's part trivia, part culinary creativity.
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The chefs take a roadtrip to Nashville and have the honor of cooking on the stage of the Grand Ole Opry for country music sensation Hunter Hayes.
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With more shoreline than Florida, Kentucky is a hotbed for houseboats. For this elimination challenge, the chefs are split into two teams and tasked with throwing raging party in Lake Cumberland.
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Lena Waithe surprises the chefs, by challenging them to make their best version of the trademark Kentucky dish, the Hot Brown.
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The chefs walk in on an epic battle of Last Chance Kitchen and are drafted into the fight. Once Tom declares a winner, the chefs immediately begin a challenge making dishes based on Prohibition Era cocktails.
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The mayhem and drama continues of the biggest Restaurant Wars in the history of Top Chef.Tom's announcement of a double elimination piles on even more pressure.
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In a massive twist, Padma's favorite challenge Restaurant Wars comes early this year, but before the chefs gear up for battle.
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It's holiday time for Top Chef, and Richard Blais and Brooke Williamson help spread the festive cheer by presenting a white elephant Quickfire challenge.
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It's time to celebrate two iconic Kentucky mainstays, local cuisine and bourbon.The Chefs head to Makers Mark, the oldest distillery in America to put their spins on a meal full of Kentucky classics.
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Top Chef Kentucky begins as fifteen of the country's finest chefs are off to the races at Churchill Downs for the ride of their lives. After a lightning fast two minute mise-en-place focused Quickfire.Season 18
The final four chefs near the end of their journey in Portland. Padma and Massimo Bottura has the chefs pull inspiration from his famous parmigiano reggiano dish.
Ed Lee enters the kitchen and tells the chefs they will be competing tournament style; the chefs duke it out, where they must create dishes featuring various textures of tofu.
Fred Armisen and Carrie Brownstein from comedy series 'Portlandia' task the chefs with creating a dish with hipster ingredients using only old vintage appliances and equipment.
The remaining chefs split into teams to create a Chef's Table restaurant concept, where they must serve a seven-course, high-end tasting menu to the judges and all-star panel.