Chopped: 34x11
Alton's Challenge, Part 3
The chefs explore the wonders of molecular gastronomy in the third Alton’s Challenge battle. Making a powder from a fat and clearing up the problem with transparent ravioli are some of the struggles in round one. In the entree round, the chefs get lamb cooked with a modernist method and some new age noodles. Then, a cake that looks and tastes like a drop of water gives the last pair of chefs a perplexing puzzle to solve for dessert.
34 - 1Thanks, Mom! May. 09, 2017- 34 - 2Grill Game May. 23, 2017
- 34 - 3Greater Tater Jun. 06, 2017
- 34 - 4Father's Day Jun. 13, 2017
- 34 - 5Got Your Goat Jun. 20, 2017
- 34 - 6Snap Pea to It! Jun. 27, 2017
- 34 - 7Bangin' Backyard Cookout Jul. 04, 2017
- 34 - 8Flour Power Jul. 11, 2017
- 34 - 9Alton's Challenge, Part 1 Oct. 10, 2017
- 34 - 10Alton's Challenge, Part 2 Oct. 17, 2017
- 34 - 11Alton's Challenge, Part 3 Oct. 24, 2017
- 34 - 12Alton's Challenge, Part 4 Oct. 31, 2017
- 34 - 13Alton's Challenge, Grand Finale Nov. 07, 2017