Four chefs who lost in previous competitions return, trying to win more than ever. A bright green dessert and a seafood snack must be worked into appetizers and quinoa and sour candy into entrees.

For the first time ever four grandmothers do battle to make the most comforting and delicious course using new and old school ingredients such as bacon grease, meatloaf mix and oatmeal.

Brandi Chastain, Jackie Joyner-Kersee, Greg Louganis and Charles Oakley bring their fierceness and passion to the premiere competition of the Chopped $50,000 Celebrity Tournament.

Part 2 of 5. A Tournament of Stars continues with Penn Jillette, Coolio, Lou Diamond Phillips and Carnie Wilson having to transform beef tongue and microwaveable cake into appetizers. For he entrée round, dishes are made using leftover pizza slices. Written by anonymous

Breakfast, lunch and dinner are made by the competing chefs, who must prepare a morning meal from coffee cake and cream-filled chocolate eggs. Round 2 features fish dishes and an emergency situation.

Part 3 of 5. The Tournament of Stars continues with comedians Sinbad, Tommy Davidson, Robert Wuhl and Gillian Vigman competing to impress judges Maneet Chauhan, Chris Santos and Geoffrey Zakarian. Included: the appetizer basket features a pork delicacy and a gummy candy. Written by anonymous

Part 4 of 5. A Tournament of Stars continues with actors Lucas Grabeel, Michael Imperioli, Peter Scolari and Tasha Smith competing to impress judges Maneet Chauhan, Amanda Freitag and Alex Guarnaschelli. Included: a tricky ingredient appears in the appetizer round; entrées are made using a pretty citrus fruit. Written by anonymous

Conclusion. A "Tournament of Stars" winner is determined. But first, the finalists must transform a drive-thru snack and cold dessert into appetizers; prepare duck entrées; and create something tasty out of churros and champagne.

Two starchy ingredients, Chinese dumplings and Middle Eastern noodles, are used in the appetizer round. Later, one chef burns two of the mystery ingredients when making a lamb entrée; and pawpaw desserts are made before the winner is named. Written by anonymous

The fryer gets a lot of use, when the chefs are given chicken wings and African peri-peri rub to work with in the appetizer round. For entrees, a difficult cut of meat and a salty sandwich spread are mandatory ingredients; and pie dough shows up in the dessert basket. Written by anonymous

All of the baskets contain leftovers. Included: the chefs must transform the contents of restaurant-takeout containers; use packets of hot sauce in their entrées; and make bacon-centric desserts.

Four mothers attempt to stay composed as they cook in a much larger arena. In the appetizer basket are chicken noodle soup and salsa. In the entree round, they must contend with a sugary ingredient often banned from breakfast.