%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
- wSerie
- TV Shows
- Chopped Canada
- Season 3
- Episode 15
Full Of Beans
Chopped Canada - S3 - E15
Beans abound in round one. The chefs go wild for their entrees and things turn gummy in the dessert round.
Chopped Canada: Season 3 - 26 Episode s
3x1 - Sauce On The Side
January 6, 2016
Finger fruit challenges the chefs in the appetizer round. Complex cooking and keeping it simple are two different strategies our chefs take as they vie for the Chopped Canada top prize.
3x2 - Batter Battle
January 16, 2016
It‘s a battle with batter in the appetizer round. Which chef can take on the big fish in round two? It’s all peachy for one of the chefs at the end of the dessert round.
3x3 - Rice Twice
January 23, 2016
Sweet and savory brings luck to the duck in the appetizer round. The entrée round has our judges chewing over tried and true or bold and new. A sorbet showdown determines the winner!
3x4 - Redemption-Return to Victory
January 30, 2016
There’s nothing worse than getting chopped after the dessert round. Just ask these four chefs who are returning to the Chopped Canada kitchen for the ultimate vindication. Egos will be crushed and hearts will be broken as these fierce competitors try not to get chopped…again!
3x5 - Cooking With Courage
February 6, 2016
The Chefs go big with fierce flavours in the appetizer round. Entrée's can be lost in the sauce. It's overcoming fears as our chefs set out to cream the competition.
3x6 - All About The Bass
February 13, 2016
It's off to a bitter start in the Appetizer round. The chefs are grasping at tails when they prepare their entrée. How many risks are they willing to take to become the next Chopped Canada champion!?
3x7 - Shell Shocked
February 20, 2016
Beans may be the 'cherry on top' for our chefs in round one. International influences inspire our chefs when the entrée ingredients are revealed. It's a battle to the end!
3x8 - What The Shell?
February 27, 2016
A tangy appetizer basket with a Ukrainian staple leaves the chefs shell shocked. In the dessert round, it's a battle of East vs. West to see who will take the cake.
3x9 - Duelling Over Devilled Eggs
March 5, 2016
The appetizers are smokin’ with Canadian smoked cheddar. The chefs must pick their own protein in the entrée round. Pasta for dessert leaves the chefs' faces as puckered as a tart basket ingredient.
3x10 - Fish Became Sausages
March 12, 2016
Something smells fishy in the appetizer round and entrées prove to be no gouda for the chefs. The chefs go back to their roots in the dessert round.
3x11 - Cooking With Heart
March 19, 2016
There’s no bypassing the first mystery basket, but heartache is served when the chopping begins and things get fishy during the entrée round. Only one will taste sweet victory – who will it ‘Brie’?
3x12 - Bro-Down Showdown
March 26, 2016
Is it sibling rivalry or brotherly love when two sets of brothers compete in the Chopped Canada kitchen? Who will uphold the family name and take home the ,000 prize?
3x13 - Win By A Hare
April 2, 2016
The chefs go crackers in round one. It’s game on as the entrée gets hare-y. Will risk take the prize or better safe than sorry in the dessert round?
3x14 - Rabbit Roundabout
April 9, 2016
Does intense colour turn into great taste in the appetizer round? The entrée basket challenges the chefs to combine proteins. Is rice nice for dessert?
3x15 - Full Of Beans
April 16, 2016
Beans abound in round one. The chefs go wild for their entrees and things turn gummy in the dessert round.
3x16 - Sweet Success
April 23, 2016
Round one reveals a cordial basket while the entrée brings a sting. What will be the icing on the cake for our chefs in the dessert round?
3x17 - Something's Fishy
April 30, 2016
The baskets are “smokin” in round one. What will our chefs sea in the entrée basket? The dessert round is full of beans.
3x18 - Pepper Powerhouse
May 7, 2016
The appetizer basket has a wild side. Will a fowl entrée impress our judges? The dessert round gives our chefs the blues.
3x19 - Candy Is Dandy
May 14, 2016
Sugar and rice may be nice in the appetizer round. The chefs compete for the halibut in the entrée round. A gummy dessert challenges the chefs.
3x20 - Helping Hands
September 3, 2016
It’s all about “head, heart and haggis“ in the appetizer round. The entrée basket is a bit cheeky. The dessert round has our chefs jumping through loops.
3x21 - Cooking La Vida Loca
September 10, 2016
The pig is hidden in the appetizer round. The entrée basket’s brine will make a chef shine. Will the chefs crumble in the dessert round?
3x22 - Redemption - Gone Too Soon
September 17, 2016
Is “go with what you know” the way to win the appetizer round? It takes more grits than gumption to survive the entrée. Things are rosy for dessert.
3x23 - Dill-icious
September 24, 2016
Dill-icious appetizers lead to entrée baskets that inspire our chefs to explore diverse cultural influences. The chefs create tasty treats from a savoury dessert basket.
3x24 - Cooking For Love
October 1, 2016
The chefs shuck their way through the appetizer round. Things run “afowl” when the entrée is prepared. Dessert has the chefs barking up the wrong tree.
3x25 - Desert Dilemma
October 8, 2016
It’s tough terrine in round one. The chefs go against the grain when preparing the entrée. Dessert leaves egg on the face of the competitors.
3x26 - Keep On Truckin
October 15, 2016
Our chefs need to know the basics with bison. A little spice and fruit will go a long way as the chefs prepare the entrée. It’s a nutty dessert round.