Wall of Chefs

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

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.

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.

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.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

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.

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.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

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.

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 home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.'

Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.

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.

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

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.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.