Cutthroat Kitchen: Knives Out

The Cutthroat Airlines flight is about to take off and the first-class meals never arrived! Host Brian Malarkey informs the chefs that they have 30 minutes to prepare in-flight dinners using limited raw proteins and produce from the food court, plus whatever they can scrounge from the plane's bar and snack carts. They may only use plastic utensils for prep, and their only heat sources are coffee pots and two shared convection ovens. Judge Alex Guarnaschelli 

The chefs find themselves in a cozy snow-covered lodge nestled within the French Alps. Brian Malarkey challenges them to create a hearty French entrée and side in 45 minutes to keep the guests warm on a cold night, but the pantry is frozen solid and so are the water pipes and utilities. With shared access to only one oven, stovetop and fryer, the competitors must defrost their creativity to serve up something spectacular for judge Aarti Sequeira.

Brian Malarkey informs the chefs that they're on a weekend getaway and must cook a fancy romantic dinner in the hotel room in 30 minutes. However, the only place open for ingredients is the convenience store across the street, and the hotel kitchen is locked up, so no ovens, fryers or stoves are available! Judge Scott Conant picks the chef who manages to create the most deliciously romantic meal.

Brian Malarkey's annual camping trip is underway, and he gives the chefs 30 minutes to whip up a duo of juicy and stacked sliders fit for a campsite feast. Unfortunately, Brian packed the car with everything but slider ingredients! Plus, it's raining, so there's no campfire to cook on, just single-burner camp stoves and minimalist camp cooking tools. Judge Maneet Chauhan selects the tastiest pair of sliders.

Brian Malarkey is hosting his monthly meeting of the Meat Lovers' League, and the chefs have 30 minutes to create a protein-forward masterpiece. The competitors first face "The Board of Impossible Ingredients," a carnival-style game that determines their exotic and challenging protein choice. Then, once shopping starts, they find no salt in the pantry, only snacks and other foods that must be harvested for their flavor. Judge Scott Conant decides which chef made the best meat-loving meal.

Brian Malarkey challenges the chefs to craft the perfect sweet and savory entrée in 30 minutes, but the pantry holds only savory ingredients -- not a sweet ingredient in sight. After the shop, Brian unveils a conveyor belt that will spit out four baskets of devilishly sweet ingredients. Judge Aarti Sequeira decides who makes the most balanced dish.

Brian Malarkey's restaurant is under renovation, but the construction crew is behind schedule. He needs the chefs to make them a hearty dinner with high-end flair in 45 minutes to speed things along. Unfortunately, there are no fresh proteins or ingredients, only the construction crew's lunches. Plus, the new cooking tools haven't arrived, so the chefs will have to use pans that are bent and full of holes, as well as construction tools, to make dinner. Judge Alex Guarnaschelli decides who made the best meal.

The apocalypse is here, and the chefs have 30 minutes to create their dream last meal using only ingredients from host Brian Malarkey's doomsday shelter, like frozen or dried meats, dehydrated veggies and canned food. Gas and power lines are down as well, so ovens, stovetops and fryers are out of commission. Judge Maneet Chauhan decides which chef survives the disaster.

Four competition-hungry chefs set sail on the high seas of sabotage in the hopes of netting up to $25,000. Host Brian Malarkey isn't making things easy in the first round when he devises a devious pantry for the chefs to throw off their senses as they attempt to create a refined Italian dish for guest judge Jet Tila. In round two, its sink or swim for the remaining chefs as they sabotage each other aboard a yacht where they are tasked to make an elevated dish fit for the captain's table. Will the chefs find their sea legs, or be thrown overboard to swim with the sharks?