Adam, Deborah, Andre and Meny have proved they're worthy of the championship title by winning their preliminary tournament rounds. Now the four chefs battle one more time. By the end, one will have beaten 15 others to win the title of Chopped Grand Champion, leaving with $50,000 in prize money. Who will rule the baskets? Three rounds of mystery baskets will tell.

"I want the judges to get a feeling of what I grew up on in Israel," says Meny when he sees the appetizer basket of Mangalitsa pork burgers, chow mein noodles, tardivo and blood clams. He presents the panel clams steamed in a pork broth with a tardivo, orange and olive relish, as well as chickpea pancakes that incorporate the chow mein noodles. But the judges find the olives overpowering. "As far as flavors and creativity and technique, I think I pushed it as much as I could," says Meny before he's chopped.

"Damn it, he beat me to it," says Deborah after Adam makes off with the grinder to use on the entree basket's leg of lamb. She decides to pound the meat and roast it, but, like in her last battle, she doesn't rest the meat properly. She uses the blue cheese lollipops in her polenta and serves her dish with a Cognac sauce, topped with sweet-and-sour cardoons. Scott points out that her dish "suffers from brown on brown," as did her appetizer. And Angie finds the meat cut incorrectly, which shows Deborah's lack of butchering knowledge.

Adam and Andre go head-to-head in the dessert round, cooking with chocoflan, satsuma mandarins, smoked almonds and caramelized onions. "There's something in my head saying 'ice cream,'" says Andre, who immediately runs to the refrigerator to grab the necessary ingredients. Seeing that Adam has the same thought, Andre gets to the machine first. "It's such an interesting ice cream," says Scott of Andre's espresso-and-caramelized-onion combination. "It really works," says Amanda, but she and Angie crave more coffee flavor.