Chopped: Volume 2

The chefs have the good fortune of getting treats from Ireland in every basket from an iconic stout and an Irish delicacy to a favorite Irish ice cream treat.

The competitors work with game meat in every round, starting with wild boar in the first basket. Then two wild proteins make for a crowded entree basket and Black Forest cake is a woody treat in the dessert round.

When they see frog legs in the second basket, the judges don't leap to any conclusions about how the entrees will turn out. Challenging textures in the dessert basket jeopardize the last two chefs' chances for perfect plates.

The chefs get revved up for a sensational sandwich battle featuring colorful potatoes, a hybrid bird and a sweet-and-salty dessert challenge.

The competitors are called upon to rescue foods that would normally be thrown out in a special leftovers competition. Half of a sandwich and a bottle of sweet liquid are two of the leftover surprises in the second basket.

Hush puppies and black-eyed peas, y'all! Southern classics are in the first basket, while something fried and something sweet meet in basket two. And fruity, creamy, doughy desserts are the result of a busy final round.

In the first round, the chefs find a classic Asian food in an innovative form and some lovely plums. A tough cut of meat and a container full of an unusual mayonnaise product test the chefs' creativity in Round Two.

The chefs are asked to make a special-occasion meal, starting with appetizers that include a rare prized crustacean. In the entree basket, they encounter more exquisite ingredients from land and sea -- plus a sweet curveball.