Chopped Junior Season 3

Chefs use duck and wild-flavored cupcakes in the first round; cooks receive snapper in the entrée basket; a playful pie and a tart surprise for chefs in the dessert round; chef Scott Conant, NASCAR driver Danica Patrick and chef Jamika Pessoa are the judges.

The competition begins with the junior chefs composing starters with seafood and a healthy frozen dessert. Next, they present pork chop plates to judges Debbie Matenopoulos, Chris Santos and Dale Talde. Finally, major setbacks are encountered as rainbow pancake dishes are prepared.

Pigs' ears and potatoes are found in the appetizer baskets; a container of soup and a can of truffles could make for strange entrée combos; and for dessert, monkey bread and queso fresco must be used by the pair of kids competing. Alan Thicke joins Katie Lee and Chris Santos on the judging panel.

Gory surprises, including spicy mummies and a spooky casserole, show up in every Halloween-theme basket, as the costumed competitors cook to impress judges Michelle Trachtenberg, Scott Conant and Jackie Sorkin.

The junior chefs find an "everything donut" in the appetizer basket and must use it with a pickled pork product. Then, cooking venison is new for some of the chefs and a competitor makes a bold move in the dessert round.

Amanda Freitag, Kristen Kish and Jason Varitek take on judging responsibilities for a battle that begins with a 30-minute appetizer round, featuring minute steak as the main ingredient. Then, the chefs must break down a bird and use cool ketchup when making entrees. Finally, a delicious stuffed fruit and a fun snack cake are among the dessert components.

Orange noodles and a red paste are among the colorful ingredients that the young chefs must address in the entree round. The two finalists must find ways to turn Italian pudding and sushi-shaped sandwiches into original desserts.

Ta'Rhonda Jones, Sabin Lomac and Aarón Sánchez are the judges for a cooking battle, that ends on a sweet note with some figs and fancy peaches. But first, the young cooks struggle when transforming expensive seafood into impressive appetizers. Also: bacon is discovered in an odd place in the entrée basket.

Actress Bridget Moynahan joins chefs Marc Murphy and Angelo Sosa at the judges' table. Basket ingredients include pheasant in the appetizer found and something gummy and some yummy ducks for entrees. Finally, one of the junior chefs searches for a backup plan, when a key dessert element doesn't turn out right.

Chicken nuggets prove unpopular with the junior chefs, when making appetizers; the judges worry whether delicate bay scallops with be cooked properly in the entrée round; and a hybrid fruit and some Mesozoic candies equal a fun dessert battle.

A "birds' nest" in the first basket is actually a common dish in disguise; when making entrees, the chefs learn a new word for a special type of chicken and must hustle to get it cooked through; and the judges are served similar kind of desserts before declaring a winner.

Chefs Maneet Chauhan and Andrew Gruel and actress Meghan Markle preside over a competition that begins with a three and a half-pound peanut butter cup and a too-hot griddle that creates problems for one of the young chefs.

The young chefs deal with squeamishness, when they are forced to butcher and cook shakes in the appetizer round. In the entrée round, a dense oddball of a cake must be worked into lamb shoulder dishes. And finally, the finalists make creative, caffeinated desserts for the judges, who include Chris Colfer, Raiza Costa and Amanda Freitag.

Sloppy joes must be transformed in the appetizer round; a red pesto and white turnips make for some interesting entrée ingredients; and the junior chefs work with a yummy bacon-apple pie, when making desserts.