Cutthroat Kitchen: Knives Out

The chefs have 30 minutes to make in-flight dinners using plastic utensils. Their only heat sources are coffee pots and two shared convection ovens.

Brian Malarkey challenges the chefs to create a hearty French entrée and side in 45 minutes, but the pantry is frozen. With access to only one oven, the competitors must defrost their creativity to serve up something spectacular for judge Aarti Sequeira.

Host Brian Malarkey asks the chefs to make fancy romantic dinners in 30 minutes with only convenience store ingredients and no ovens, fryers, or stoves. Judge Scott Conant picks the chef who manages to create the most deliciously romantic meal.

Brian Malarkey's annual camping trip is underway, and he gives the chefs 30 minutes to whip up a duo of juicy and stacked sliders fit for a campsite feast. Unfortunately, Brian packed the car with everything but slider ingredients! Plus, it's raining, so there's no campfire to cook on, just single-burner camp stoves and minimalist camp cooking tools. Judge Maneet Chauhan selects the tastiest pair of sliders.

Brian Malarkey is hosting his monthly meeting of the Meat Lovers' League, and the chefs have 30 minutes to create a protein-forward masterpiece. The competitors first face "The Board of Impossible Ingredients," a carnival-style game that determines their exotic and challenging protein choice. Then, once shopping starts, they find no salt in the pantry, only snacks and other foods that must be harvested for their flavor. Judge Scott Conant decides which chef made the best meat-loving meal.

The chefs make a hearty, high-end dinner in 45 minutes for a construction crew using only the crew's lunches, bent pans, and construction tools.

The chefs have 30 minutes to create their dream last meal using only ingredients like frozen or dried meats, dehydrated veggies, and canned food.

The chefs attempt to make a refined Italian dish with limited ingredients before creating an elevated dish fit for the captain's table on a yacht.