The Duelers 100 Best Dishes | Top Chef Duels Photos

Art Smith Ground lamb scotch egg, sweet potato fries, and tomato tart Elimination Challenge: Art Reinventing Suzanne's Dish

Art Smith Cornmeal Hoecake Burger with Fried Green Tomatillos & Coleslaw Quickfire Challenge

Brooke Williamson Siomay (Indonesia): Chicken & Shrimp with Peanut Sauce & Diakun Challenge: Create an Authentic International Dumpling

Brooke Williamson Grilled Hanger Steak with Smoked Onion Figs & Cauliflower Puree Quickfire Challenge: Butcher a Cut of Beef and

Brooke Williamson Seafood Salad a la Louis Elimination Challenge: Revive Original Canlis 1950 Menu

Brooke Williamson Apple Crostata with Cheddar Cheese, Candied Pine Nuts & Apple Salad Elimination Challenge: Create a Sweet and Savory Holiday Dish Using Truvia Baking Blend with Suga

Brooke Williamson Lamb-Stuffed Squid on Black Rice with Coconut Milk Challenge: Cater Chris and Anna's Homecoming Party

Brooke Williamson Bacon Roasted Yams and Red Onions with a Bacon Apple Salad Challenge: Find Ingredients and Create a Dish Using Only Reynolds Wrap

Brooke Williamson Spicy Smoked Chocolate Pudding with Blackberry Tapioca Challenge: Create a Dish Highlighting a Specific Berry for 150 Festival Goers

Brooke Williamson Oysters with Salsa verde, Cilantro, Horseradish & Red Chili Challenge: Prepare a Hot or Cold Oyster Dish for Emeril

Brooke Williamson Smoked Salmon, Forbidden Black Rice with English Pea and Parsnip Puree Challenge: Recreate a Healthier Version of a Dish Inspired by a 'Top Chef' Memorable Moment

Brooke Williamson Ginger-Caramel Squid with Fresh Lime & Chili Powder Challenge: Create a Dish Highlighting Real Ginger

Brooke Williamson Baked Bouberes, St. Agur Blue Cheese, Roasted Radish & Stone Fruit Compote Challenge: Restaurant Wars

Brooke Williamson Octopus with Yuzu and Grated Wasabi Challenge: Create a Dish to Impress a Sushi Master

Brooke Williamson Dukkah-Crusted Chicken Breast with Wilted Escarole, and Tomato Challenge: Make a Fried Chicken Dish for a Dinner Party at Tom's House

Brooke Williamson Braised Chicken, Grilled Quail with Carrot Barley & Pickled Vegetables Challenge: Create a Dish that Represents the Defining Culinary Moment in Your Life

Brooke Williamson Pan-Roasted Halibut, Panzanella Salad with Red Currant & Beet Vinaigrette: Challenge: Create a Dish Using Ingredients Found Only in the Camp

Brooke Williamson Vadouvan Fried Chicken with Sumac Yogurt-Tahini & PIckled Kohlrabi Fattoush Season Finale Elimination Challenge

Brooke Williamson Thai Beef with Lobster Jasmine Rice & Thai Slaw Challenge: Each Team Must Create a Dish Inspired by Their Rat City Rollergirl's Name

Dale Talde Philly Cheesesteak on a Pretzel Roll, Hot Sauce, Onions, and Cheddar Cheese Elimination: Cook One of Jimmy Fallon's Favorite Dishes for his Birthday Lunch

Jen Carroll Steamed Mussels, Yukon Gold and Blue Potatoes with Lemonrass Potato Sauce Quickfire Challenge: Show off the Potato

Jen Carroll Angel - Simple Scallop with Olive Oil, Devil - Scallop with Butter Quickfire Challenge: Angel and Devil Dishes

Jen Carroll Adventurous, Nutty, American - Maine Dover Scallops with Pistachios Quickfire Challenge: High Stakes Challenge

Jen Carroll Salmon & Caviar, Shrimp Flan & Truffle, Celery Root & Shiitake Elimination Challenge: Bocuse d'Or-inspired dishes

Jen Carroll Calamari Steak, Scallops, Salmon, Shiitake, Shiso with Rice Noodle Salad Quickfire Challenge

Jen Carroll Sauteed Chicken Livers, Clams, Cabernet Grapes, Wild Mushrooms, and Tendrils Quickfire Challenge: Homage to the Grape and Napa Valley

Kevin Gillespie Arctic Char with Salsa Verde of Turnips Challenge: The Vices of Sin City

Kevin Gillespie Pork Tenderloin with Cactus Marmalade Quickfire Challenge: Showcase the Cactus

Kevin Gillespie Pork Three Ways Challenge: Restaurant Wars

Kevin Gillespie Cormeal-Fried Fillet of Catfish with Scallop & Shrimp Quick Fire Challenge

Kevin Gillespie Honey and Fromage Blanc Mousse, Glazed Grapes, Olive Oil, and Sea Salt Quickfire Challenge: Homage to the Grape and Napa Valley

Kevin Gillespie Southern Fried Chicken Skin with Squash Casserole and Tomato Season Finale Elimination Challenge

Kevin Gillespie Roasted Banana, Toasted Peanut with Chocolate Bacon Mousse and Bacon Brittle Season Finale Elimination Challenge

Kristen Kish Momo (Nepal): Pork & Chicken Liver with Ginger & Cumin Challenge: Create an Authentic International Dumpling

Kristen Kish Top Sirloin Tartare with Mustard Sabayon & Carpaccio Salad Challenge: Butcher a Cut of Beef and Create a Dish in One Hour

Kristen Kish Challenge: Create a Sweet and Savory Holiday Dish Using Truvia Baking Blend with Sugar

Kristen Kish Poached Chicken Breast, Carrot Puree with Garlic and Tofu Emulsion Challenge: Recreate a Healthier Version of a Dish Inspired by a 'Top Chef' Memorable Moment

Kristen Kish Fennel-Ginger Salad with Brie & Tomatoes Challenge: Create a Dish Highlighting Real Ginger

Kristen Kish Atelier Kwan - Onsen Egg with Camembert-Mustard Sauce & Buttered Radishes Challenge: Create a Dish to Represent a Restaurant Concept at the Bite of Seattle

Kristen Kish Almond Cake Macaron with Coconut Custard & Caramel Buttercream Challenge: Restaurant Wars

Kristen Kish Beef Bourguignon: Braised Short Rib, Garlic Puree, Mushrooms & Carrots Challenge: Restaurant Wars

Kristen Kish Chicken Liver Mousse with Frisee, Mustard, Prune, Hazelnuts & Pumpernickel Season Finale Elimination Challenge

Kristen Kish Red Snapper with Leeks, Little Gem Lettuce, Tarragon, Uni & Shellfish Nage Season Finale Elimination Challenge

Mike Isabella Scallop Crudo with Avocado Puree and Corn Nuts Quickfire Challenge

Mike Isabella Potato Risotto with King Crab and Mascarpone Quickfire Challenge: Showcase the Potato

Mike Isabella Sauteed Escargot Over Potato Garlic Puree, Spring Onion and Ouzo Broth Quickfire Challenge: French Cuisine

Mike Isabella Asparagus and Six-Minute Egg Elimination Challenge: Restaurant Wars

Mike Isabella Arctic Char Tartar Quickfire Challenge: Restaurant Wars

Mike Isabella Whole Roasted Leeks with Onion Jus, Baby Carrot Puree, and Fingerling Potato Elimination Challenge: Vegetarian Meal

Mike Isabella Pan Roasted Belly, Confit Cheeks, Charred Collar with Crisped Up Bread Crumbs and Tomato Sauce Quickfire: Make a Dish Using Scraps of Fish

Mike Isabella Primi: Spicy Calamari, Fresh Rigatoni and Tomato Sauce Quickfire: Create a Dish Inspired by the Rao's Family

Nyesha Arrington Rattlesnake Braised with Tequila, Citrus, and Jalapeno Challenge: Create a Dish Using Rattlesnake

Nyesha Arrington Ceviche with Crispy Plantain Chips and Spiced Popcorn Challenge: Cook for Family and Friends at Blanca's Quincenera Party

Nyesha Arrington Habañero Chili - Baby Fennel & Rock Shrimp Salad with Orange Habañero Vinaigrette Challenge: Create a Dish Highlighting One Chili Pepper

Nyesha Arrington Frito-Encrusted Black Tiger Shrimp with Roasted Corn Salsa Elimination Challenge: Second Chance

Nyesha Arrington Roasted Filet of Beef with Vegetable Mélange Elimination Challenge: Create a Course for a Progressive Dinner Party

Nyesha Arrington Tomate - Tomate Sauce with Coconut and Ras El Hanout Braised Lentils Challenge: Personalize your Mother Sauce

Nyesha Arrington Anejo - Beer Battered Soft-shell Crab with Fennel Salad and Basil Passion Fruit Vinaigrette Elimination Challenge: Cook One Course for a Game Dinner

Nyesha Arrington

Richard Blais Secondi: Fresh Pancetta Cutlet, Broccolini, Pickled Cherry Tomatoes Quickfire Challenge: Create a Dish Inspired by the Rao's Family

Richard Blais Pork Tenderloin with Green Chilies, Apples, Braised Pork Ribs, and Corn Pancakes Quickfire Challenge: Take Over a Target and Create a Dish for 100 Target Employees

Richard Blais Fried Bacon with Fried Mayonnaise, Tomato and Cucumber Quickfire Challenge: Create a Deep Fried Dish

Richard Blais Short Ribs, Potatoes, Fried Bone Marrow, Corn Purée, and Pickled Glass Wart Quickfire Challenge: Elimination Challenge: Create a Dish Based on your Ancestry

Richard Blais Roasted Lamb Loin and Malted Braised Leg with Pickled Turnip and Mustard Elimination Challenge: Create a Dish for Bahamian Royalty

Richard Blais Seared Veal Loin and Braised Veal Cap with Raisins, Carrots, Potatoes, and Mushrooms Quickfire Challenge: Chefs Battle Head to Head against their Season's Winner

Richard Blais Sweet Potato Linguine with Conch and Spiny Lobster Elimination Challenge: Create a Lunch to Celebrate the 60th Anniversary of the Nassau Yacht Club

Richard Blais and Mike Isabella Pork Bolognese with Fresh Macaroni Quickfire Challenge: Create 100 Dishes Showcasing Consistency and Precision

Richard Blais Apple Strudel with Tarragon Elimination Challenge: Chefs Must Create a Last Supper for Three Culinary Icons

Richard Blais Ramen Noodles with Seared Pork Belly, Duck Legs and Duck Egg Elimination Challenge: Cook One of Jimmy Fallon's Favorite Dishes for his Birthday Lunch

Shirley Chung Turtle Soup with Goji Berry and Chinese Broth Elimination Challenge: Create a Dish Highlighting a Louisiana Delicacy

Shirley Chung Spiced Grilled Lamb Salad with Cucumber and Asian Pear Elimination Challenge: Food Truck

Shirley Chung Rice Congee with Shirred Egg, Soy Sauce, and Sesame Oil Quickfire Challenge: Create a Dish that Reinvents a Popular Food Trend

Shirley Chung Quickfire Challenge: Create a Dish Highlighting the Creole Tomato

Shirley Chung "Philadelphia" Steamed Egg Custard with Macerated Blueberries Elimination Challenge: Create a Farm Fresh Dish Using Philadelphia Cream Cheese

Shirley Chung Shrimp Boil and Herb Salad with Parsley, Ponzu, and Olive Oil Quickfire Challenge: Chefs Will Rotate Stations, Cooking at Each Until Kermit Starts to Play

Shirley Chung Olive Oil Poached Cobia, Blanched Ong Choy, and Salsa Verde Elimination Challenge: Create Restaurants Serving Guests Including VIP Chase Sapphire Cardmembers, Restaurant Wars

Shirley Chung Beijing Noodles, Fermented Bean and Pork Sauce With Pickled Radish Elimination Challenge: Make a Dish Inspired by Food You Eat at Home

Shirley Chung Crispy Duck Leg With Szechuan Chili Salt and Mint Quickfire Challenge: Prepare a Dish Using Drumsticks

Shirley Chung Roast Beef With Potato Puree and Fire Roasted Tomato Relish Elimination Challenge: Serve Lunch to 500 LSU Freshman, Cafeteria-Style

Shirley Chung Singapore Chili Crab Étouffée with Crawfish Stock, Cucumber, and Egg Quickfire Challenge: Prepare a Version of Crawfish Étouffée

Shirley Chung Tuna and Amberjack Ceviche With Aged Soy Sauce, Lime Dressing, and Toasted Pecans Elimination Challenge: Create a Dish Highlighting Two Different Types of Seafood Chef: Shirley Chung

Shirley Chung Seared Snapper with Crustacean Broth, Silken Tofu, and Napa Cabbage Elimination Challenge: Create a Dish That Represents Your Career Turning Point

Shirley Chung Tataki Style Flank Steak with Black Pepper Cherry and Crispy Onions Quickfire Challenge: Create the Perfect Bite and Serve It on a Cocktail Fork

Shirley Chung Honey-Glazed Pork With Sweet Potato and Tumeric Puree Elimination Challenge: Create a Dish Using Canoe Crops

Takashi Yagihashi Shrimp and Salmon Dumpling with Swiss Chard and Curried Coconut Broth Challenge: Create a World-Class Vegas Buffet

Takashi Yagihashi and Kerry Heffernan Sauteed Pork Tenderloin with Bologna Frisee Salad and Soy Ginger Caramel Sauce Challenge: Create a Dish from Two Randomly Drawn Ingredients

Takashi Yagihashi Braised Pork Belly with Pickled Daikon and Steamed Bun Challenge: Cater a Dream Wedding

Takashi Yagihashi Sauteed Calamari with Savory Okonomiyaki Pancakes Challenge: Create a Seafood Dish without the Use of Heat

Takashi Yagihashi Romaine and Arugula with Beets and Pickled Radishes Challenge: Create a Gourmet Salad

Takashi Yagihashi Agedashi Tofu and Eggplant with a Veggie Somen Noodle Roll and Agedashi Tofu and Eggplant with Pork, Ginger and Japanese Mushrooms Challenge: Create a Duo of Classic Meat and Vegetarian Dishes

Takashi Yagihashi Chilled Oyster and Sea Urchin with Yuzu-Truffle Vinaigrette Challenge: Create an Aphrodisiac Dish

Takashi Yagihashi

Takashi Yagihashi Sauteed Beef Tenderloin with Egg and Provencal Vegetables Challenge: Create a Dish Using Egg, Parmesan, and Beef Fillet

Takashi Yagihashi Bacon Steak, Mushrooms and Figs with Fennel Salad Challenge: Cook Head-to-Head in a Boxing Ring

Takashi Yagihashi Chicken Liver with Prosciutto and Pickled Red Cabbage Challenge: Cook Head-to-Head in a Boxing Ring

Takashi Yagihashi Sauteed Calamari with Savory Okonomiyaki Pancakes Challenge: Work in Teams to Cook Teppanyaki-Style Dishes

Marcel Vigneron Whole Squab, Stuffing with Raisin Brioche, Cherries, Currants & Ras El Hanout Gravy Challenge: Cook a Whole Bird

Marcel Vigneron Cod Mousseline, Yuzu Chili Oil with Fluke Broth Quickfire Challenge: Make a Dish Using Scraps of Fish

Marcel Vigneron Blini with Kona coffee Caviar and Hawaiian Chocolate Mousse Season 2 Finale

Marcel Vigneron Black Sea Bass with Dashi Broth, Bok Choy & Chili Oil Quickfire Challenge: Create a Winning Dish in Less than 8:37

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