Ingredients can only come from the even-number aisles in the first challenge; international cuisine is prepared using items from sample tables; and the final two chefs must go through the express lane before creating their dinner party plates.
The competing chefs navigate a shopstacle course as they grab ingredients for a burger and side made with dehydrated food. Later, the letter "S" comes into play when preparing an upscale dish; and dice are rolled to determine what condiment and dairy items need to be used in the final round.
A lavish Italian feast is prepared by the chefs using only four pounds of ingredients. Next, they have to turn a Caesar salad into breakfast; and the two finalists are limited to only one aisle when shopping for a salmon dish.
Dice are rolled to determine what goes into the chefs' blue-plate specials; high-end and low-end ingredients are used to make an Italian classic; and shopping for a pork dinner proves tricky when Guy restricts what the finalists can choose from each aisle.
A Halloween cook-off kicks off with some pumpkin bowling to determine what ingredients will be used. Later, the chefs rummage through some creepy clearance carts; and incorporate Guy's red-light special into their best offal dishes.
Chefs who overcame obstacles to become successful compete. Included: They incorporate hot dogs in celebratory dinners; make pasta dishes with less than 5 pounds of ingredients; and face the challenge of the Fieri Food Pyramid.
Gift baskets filled with eclectic items are given to the competing chefs, who are tasked with making holiday party lunches. Later, they must do without ingredients they need to prepare breakfast; and the final challenge features a game of Musical Carts.