They push themselves to the limit to achieve the right taste. In 6 episodes, Tim Mälzer and a top-class opponent face a seemingly impossible task in order to defend their cooking honor.

The style of North African cuisine in Paris is not at all Tim's world. Analyzing the dishes is difficult. Meta, who is known for her love of meat, is in for a nasty surprise in Vienna: vegan gourmet snacks await her.

In this episode of "Kitchen Impossible", Tim Mälzer and Alexander Herrmann set each other seemingly impossible tasks. Each of them is supposed to perfectly recreate a local chef's speciality in two countries under the toughest conditions. The top chefs don't have a list of ingredients or the recipe - they just have to discover the secret of the dishes by tasting and smelling.

Tim Mälzer in Portugal: The contents of the box that awaits him on the picturesque beach initially delight him: How can a rice dish with seafood taste so good? In Helsinki, Juan Amador receives his dish in a simple backpack.

While Tim Mälzer is struggling to prepare fish bladder and sea cucumber in Hong Kong, Tim Raue's preparations for the Scottish national dish Haggis are causing the local butcher to shake his head.

Roland Trettl is invited by Tim Mälzer to his hometown of Hamburg, where the box is waiting for him. To his great delight, he is served classic northern German cuisine: kale with cabbage sausage and smoked pork and a meatball with mustard. Simple, hearty, good!

Tim Mälzer's first challenge takes him to Prague, where he is challenged with apple strudel with vanilla sauce. Maria's first task takes her to Hungary, where she is expected to prepare pörkölt with spaetzle and cucumber salad.

First, Tim Mälzer goes to Lisbon. There he is confronted with a bloody rooster. Now the chef is challenged to demonstrate all of his skills. Tim Mälzer's second stop is his hometown of Hamburg. Dish number two is a tough one, because the quality is undisputed. For the first time in the history of "Kitchen Impossible", Tim speaks of a task that will push him to his limits. Hans Neuner goes to Tel Aviv. There he is to recreate "Shakshuka". Hans is still not sure: is the merciless Shakshuka fan community or baking bread more worrying? The second task awaits in Sweden: reindeer. The seemingly simple dish turns out to be a real challenge in the end.

In Escholzmatt in Switzerland, Tim Raue is faced with a difficult task: he has to recreate a dish by Stefan Wiesner, a star chef who is also known as "the Sorcerer". And that's not all: Tim has to prepare the delicacies in the great outdoors. The second location of the challenge is also outdoors: the largest market place in Marrakesh. Here the top chef has to recreate a lamb tagine with couscous. In Lithuania, a genuine national dish awaits Meta Hiltebrand: cold beetroot soup. This task doesn't scare her, but the Lithuanian Baumkuchen does. Stop number two is South Korea. There she has to prepare abalone and sea urchin, two dishes by Jung Sik Yim, the best chef in the country and also a good friend of "Kitchen Impossible" opponent Tim Raue.

Tim Mälzer's first trip is to Tromsøs in Norway. He has to catch the fish himself for "Emma's Fish au Gratin", originally by Rolf-Johan Kanstad. Encountering wild pods of whales on the open sea while fishing is a real spectacle for Tim. The second location of the challenge promises real exoticism: Holger Bodendorf sends Tim to Dubai. There he is supposed to prepare cold & warm mezze, more precisely Ouzi, Baba Ghanouj, Stuffed Grape Leaves, Mohammarah and Burgul Bil Banadoura from chef Ali el Bourji. Holger Bodendorf has two typical dough dishes waiting for him in the Croatian capital: he is supposed to prepare Strukli and Soparnik, originally by Ana Grgic, in Zagreb. Then the “fine Mr. Bodendorf” goes to London. Tim Mälzer wants him to get to know the harsh world of English football and grill for West Ham United fans together with former butcher and fan "Rib Man" Mark Gevaux.

First, Roland Trettl goes to Bad Oeynhausen where he is supposed to cook something typically Westphalian after he has learned the traditional art of baking bread. Then he has to cook “Stippgrütze with Westphalian rye bread,” an original recipe from Dirk Timmerberg. For the second challenge he goes to Charleston in the USA, where he has to prepare "Shrimp & Grits, Fried Green Tomatoes and Red Slaw", an original recipe by Robert Stehling from the Hominy Grill, with shrimp he caught himself. Christian Lohse is sent to wonderful Venice by his opponent Roland Trettl. He has to prepare "Ragù di Baccalà" and recognize the specialty and peculiarity of this Italian classic from original chef Franco Favaretto from "Baccalà Divino". The second task is also Italian and brings with it a touch of home flair: Christian is supposed to prepare "Gnocchi di melanzane al pomodoro" in a grand hotel in Taormina.

Once again, the Francophile Christian Lohse chooses a French classic as a challenge for Tim Mälzer: Bouillabaisse. In Austria, the Hamburg native can expect "Styrian scallops with cow's udder".

Tim Mälzer sends Tim Raue to the small village of Caimari on Mallorca. Here Tim Raue has to cook two dishes that, just like this place on the Germans' favorite island, have a very special meaning for Tim Mälzer.

While Tim Mälzer is heading to Vienna (Austria) and Filiatra (Greece), Konstantin Filippou is waiting for an unknown dish in Whitby (England) and Lyon (France) in the black "Kitchen Impossible" box.

This time, Tim Mälzer and The Duc Ngo are competing against each other. While Mälzer is heading to Hanoi and Berlin, The Duc Ngo is facing an unknown dish in Purbach am Neusiedler See and in Philadelphia in the "Kitchen Impossible" box.

This time, Tim Mälzer and Maria Groß are competing against each other. While Mälzer is heading to Roseto Valfortore (Italy) and Pembroshire (England), Groß is heading to unknown places in Miesbach (Germany) and Alsace (France).

This time, Tim Mälzer and Tohru Nakamura will compete against each other in the cooking competition. While Tim Mälzer will be traveling to Tokyo and Cadzand in the Netherlands, Tohru Nakamura will be traveling to Kirchheim an der Weinstraße and Madrid.

This time, Tim Mälzer and Johannes King are competing against each other in the cooking competition. While Mälzer is heading to the Faroe Islands and France, Johannes King is heading to Lake Skadar in Montenegro and the USA.

This time, Tim Mälzer and Johannes King are competing against each other in the cooking competition. While Mälzer is heading to the Faroe Islands and France, Johannes King is heading to Lake Skadar in Montenegro and the USA.

This time, Tim Mälzer and Mario Lohninger are competing against each other. While Mälzer is heading to Akko and Milan, Mario Lohninger is faced with an unknown dish in Torres Vedras and Ocho Rios in the black "Kitchen Impossible" box.

This time, Tim Mälzer and Christian Bau are competing against each other. While Mälzer is heading to Baiersbronn and Amsterdam, Christian Bau is facing an unknown dish in Cologne and one in Ghana in the box.

While the "Kitchen Impossible" box is waiting for Tim Mälzer in Athens (Greece) and Munich (Germany), Ali Güngörmüs is served an unknown dish to cook in Eggersdorf/Graz (Austria) and Stockholm (Sweden).

While the "Kitchen Impossible" box awaits Tim Mälzer in Murska Sobota (Slovenia) and Gornji Podgradci (Bosnia & Herzegovina), Max Stiegl is served an unknown dish to cook in Berlin and New York (USA).

While the "Kitchen Impossible" box is waiting for Tim Mälzer in Zwolle (Netherlands) and Copenhagen (Denmark), Lukas Mraz is served an unknown dish to cook in Piane di Montegiorgio (Italy) and Medellin (Colombia).

While the "Kitchen Impossible" box awaits Tim Mälzer in Wingen-sur-Moder (France) and Lima (Peru), Klaus Erfort is served an unknown dish to cook in Gradiska (Bosnia & Herzegovina) and Rome (Italy).

While the "Kitchen Impossible" box is waiting for Tim Mälzer in Mallorca (Spain) and Graz (Austria), Tanja Grandits is served an unknown dish to cook in Flensburg (Germany) and Torre de Moncorvo (Portugal).

In Crete, Tim Mälzer first has to make pottery before he can prepare vinegar sausage with beans outdoors. In Azerbaijan, Max Strohe has to bake Shah Plov, a type of rice cake with a crust made of flatbread.

Tim Mälzer sends Tim Raue to the small village of Caimari on Mallorca and to the beautiful town of Sarzana in Italy. In this episode, Tim Raue sends his opponent to his hometown of Berlin and to Zurich.

The black "Kitchen Impossible" box awaits Tim Mälzer in Abbadia San Salvatore (Italy) and Paris (France). Peter Maria Schnurr is served an unknown dish to cook in Bodenmais (Germany) and Poland.

The black "Kitchen Impossible" box awaits Tim Mälzer in Cullen Bay (Scotland) and Budapest (Hungary), and Nenad Mlinarevic is served an unknown dish to cook in Naples (Italy) and Kobarid (Slovenia).

While this time the black box awaits Tim Mälzer in Bad Ragaz (Switzerland) and Munich (Germany), Christoph Kunz is served a dish to cook at home in Vienna (Austria) and Essaouira (Morocco).

The next stage of escalation: While the black box is waiting for Tim Mälzer in Cyprus and Rust, Franz Keller is served a dish to cook at home in Nuits-Saint-Georges (France) and Alicante (Spain).

While this time the black box awaits Tim Mälzer in Kleinschenk (Romania) and Jerusalem (Israel), Haya Molcho is served a dish to cook at home in Münstertal (Germany) and Norwich (Great Britain).

While in this episode the black box awaits Tim Mälzer in Nuremberg (Germany) and Tashkent (Uzbekistan), Max Strohe is served a meal in Bologna (Italy) and Bornholm (Denmark).

The next stage of escalation: This time, Tim Mälzer will be presented with a box in Wigoltingen (Switzerland) and Vienna (Austria), while Jan Hartwig will be served a dish to cook at home in Dubai (United Arab Emirates) and Värska (Estonia).

The next level of escalation: While this time the black box awaits Tim Mälzer in Bangkok (Thailand) and Kaysersberg (France), Martin Klein is served a meal in Rome (Italy) and Seville (Spain).

While this time the box is waiting for Tim Mälzer in Bad Zwischenahn (Germany) and San Francisco (USA), Steffen Henssler is served a dish to cook at home on the Côte d'Azur (France) and in Gifu (Japan).

Tim Mälzer had to compete in Spain, while Tim Raue went to Switzerland. Then they both traveled to Austria and cooked the same dish together.

Tim Mälzer is sitting relaxed at dinner. But in the middle of the peace and quiet, Lucki Maurer comes around the corner and surprises Tim Mälzer with a box! For the first time in the history of "Kitchen Impossible", an opposing chef turns into the original chef.

The heart of the Turkish community in Cologne beats on Keupstrasse. Tim Mälzer is accompanied along Keupstrasse by one of the restaurant owners himself and immerses himself in the hustle and bustle of this special street.

When it comes to cooking in the Wulf family, only one name comes up: Luba. No one cooks Kazakh dishes as faithfully and authentically as she does. Alexander Wulf sends Tim Mälzer to the closest family circle in Erkelenz.

Philip Rachinger has taken over his father's reins in the historic Rachinger family business on the Mühltalhof. Tim Mälzer is reserved when he opens the box - he doesn't really understand the dish.

Tim Mälzer has only had to recreate the dish of a chef with the highest award of three Michelin stars in two shows. In this respect, it is not surprising that his rival chef would send him to a highly starred colleague.

In this Kitchen Impossible "Best Friends Edition", Tim Mälzer, Tim Raue and Alexander Herrmann compete against each other to find out face to face who is the best among them.

Tim is heading to Hanover, the birthplace of his opponent Monika Fuchs. An emotional meal awaits him in a private and artistic setting. Tim has come up with a stroke of genius of a special kind.

Tim Mälzer is sent to Heidelberg by Björn Swanson. After Tim has survived a test of courage, his challenge follows: an ambitious star kitchen that, as expected, he can't do anything with! For the first time, Tim sends an enemy chef to one of his own restaurants, namely in 'Die Gute Botschaft' in Hamburg. Björn is served the soul and fast food classics of Japanese cuisine: okonomiyaki and karaage.

Tim Mälzer first has to cook a Yemeni beef pot over an open fire in Baden near Vienna. He can then ride his mountain bike through the beautiful landscape of the Salzkammergut before trying his hand at smoked lake trout in Traunkirchen. Haya Molcho has to prove herself at the chicken carousel in Mainz before she prepares a dish with snails in the deepest Black Forest.

Tim Mälzer is faced with a green challenge in a vegan restaurant in Zurich, dressed as a meat-eater. He then has to try his hand at a new interpretation of Alpine cuisine in Lech am Arlberg. Sven Wassmer has to recreate a Baden classic in Endingen am Kaiserstuhl - a plate of aspic. He then has to prepare a "Vincisgrassi", a special form of lasagne, in Munich.

Tim Mälzer is first taken to the British Embassy in Berlin-Mitte, where the black box is waiting for him. Then he has to not only create his own perfume in Paris, but also prepare a thyme lamb fillet with lemon confit. Victoria Fuchs is to recreate a dish by three-star chef Juan Amador in Vienna, before she has to prove herself in Hamburg with "Wu-Gok Taro", the supreme discipline of dim sum.

In Austria, Tim Mälzer is tasked with re-creating a dish from Alain Weissgerber's sister-in-law. In Ireland, a delicate task awaits him. Weissgerber has to prepare a vegetable millefeuille in France. Then Tim sends him to Italy.

Tim Mälzer is put on a surfboard in the Upper Engadine and then has to cook Capuns, a typical regional cabbage roll dish. He then has to prove how well he can cook Italian food in Modena.

Tim Mälzer is not only faced with a water cave in the Swabian Alb, but also with a "brutally regional" dish. Then he has to prove himself in Berlin with a dessert by René Frank - for which he also needs vegetables.

Tim Mälzer and Sepp Schollhorn have to recreate a potato hybrid, a mixture of chips and dumplings and a cordon bleu in Zurich and prepare a pizza in Copenhagen. Their opponents cook in Frankfurt and London.

Tim Raue sends his friends to Nuenen to see Soenil Bahadoer. Tim Mälzer sends Tim Raue and Max Strohe to South Tyrol. Tim Mälzer and Tim Raue are sent by Max Strohe to Portugal, where they recreate a dish by Hans Neuner.

Tim Mälzer is sent to Lahr and Costa Rica by Sascha and Walter Stemberg. In Lahr he has to recreate the queen's pie and in San José he has to master a fish soup. In France, the father-son team awaits a classic, “Poulet en vinagre” in the picturesque old town of Gordes and in Malmö a challenge with the first Swedish star chef, Titti Qvarnström.

René Frank sends Tim Mälzer to the place of Spanish haute cuisine: San Sebastián! Early in the morning, Tim's world is still in order - until he is confronted with the dish of one of the best and most influential chefs of our time.

Tim Mälzer is sent to Marbella and Lake Garda by Thomas Bühner to take on culinary challenges, including Sucuk Pasta and the Protein Power Cake, as well as Rigatoni Cacio and Pepe. Thomas Bühner will first go to Zurich to recreate Turkish Elif Oskan dishes there, and then Bühner will try out a traditional crab soup in Vietnam.

Tim Mälzer is sent to London by Elif Oskan and Markus Stöckle, where he is tasked with creating a tricky dessert without any clues. His second trip takes him to the Allgäu, where he is tasked with cooking traditional Bavarian food.

Philipp Vogel sends Tim Mälzer to Scotland, where he is expected to prepare the difficult Moorhuhn. Tim asks the listeners of his podcast for restaurant suggestions on Philipp's behalf. The decision: Norway!

Tim's opponent Graciela Cucchiara sends him to Argentina, where he is supposed to recreate a traditional winter stew, the "Locro". Tim returns the favor by sending her to Barcelona and expecting a dessert from her.

Tim Mälzer and his opponent today, Edi Frauneder, are heading to the USA. Tim's tasks: to cook Bengali street food in a food truck and Mac and Cheese with BBQ in a stadium. Will he manage to master this with flying colors?

Tim Mälzer vs. Hans Neuner: Crete/Greece | Tim Raue vs. Hans Neuner: Munich/Germany | Tim Mälzer vs. Tim Raue: Spangereid/Norway

At the start of the ninth season, Tim Mälzer meets Richard Rauch. After all, he was once the original chef in the “Kitchen” and served malt testicles and cow udders. Now he wants to beat the king of the “Kitchen” himself and will stop at nothing.

Tim Mälzer in Munich (Germany): Tim goes to the Bavarian capital Munich, where he gets a “makeover” from his opponent Hans Jörg Bachmeier at the beginning. Tim Mälzer's joy about the traditional Bavarian costume is limited and his mood gets even worse. Because an absolutely mammoth task awaits him in the black box: Rumohr sweetbreads with Albufera sauce, developed by Eckart Witzigmann himself. In the legendary restaurant “Tantris DNA”, the old place of work of Hans Jörg Bachmeier and in front of the eyes of the French chef Virginie Protat, Tim Mälzer has to prove whether he can recreate a classic by the great Eckart Witzigmann.

The episode between Tim Mälzer and Stefan Wiesner is based on an agreement between the two opponents that every challenge should have to do with fire.

Tim Mälzer in Östersund (Sweden): Anton Schmaus sends Tim Mälzer to Östersund, Sweden. At the beginning, Tim Mälzer first has to demonstrate his technical skills in order to receive a cookbook as a reward. This comes from a good friend of Anton Schmaus: the Swedish chef Elaine Asp, who specializes in traditional dishes from the Sami, the indigenous people of Scandinavia. Using the cookbook, Tim Mälzer is allowed to choose the dishes for the box and the challenge himself for the first time! But of course there is a catch: the cookbook is in Swedish and he has to choose his challenge based on the pictures. It remains exciting to see how satisfied he is with his own selection. He can't complain about the task.

In the Baltic Edition of Kitchen Impossible, Tim Mälzer and two-Michelin-starred chef Matthias Diether travel through the capitals of the Baltic countries to take on culinary challenges.

Tim Mälzer invites Edi Frauneder to his hometown of Hamburg to cook in "Mälzer's City - Mälzer's Rules". The points from the first two challenges are counted straight away, making for an exciting and emotional episode.

In this episode, Tim Mälzer meets two top-class opponents who compete as a team: Alexander Herrmann & Tobias Bätz, who have been awarded 2 Michelin stars! Each of them has to complete a culinary task while Tim Mälzer has to complete two challenges as usual.

Culinary highlights await viewers in the season finale of “Kitchen Impossible”. In the "Best Friends Edition" Tim Mälzer and two top chefs compete in a very personal competition and push themselves to the limit to get the right taste. The Viennese two-star chef Lukas Mraz makes his friends Tim Mälzer and Juan Amador sweat with the name of one of the most successful chefs of today: Massimo Bottura is an Italian three-star chef who makes both Tim Mälzer and Juan Amador nervous with admiration become.

Tim Mälzer and Philipp Vogel compete against each other in the anniversary season of "Kitchen Impossible" and face culinary challenges in Cologne and the surrounding area.

Tim Mälzer and Cornelia Poletto compete again, supported by their mentors Gennaro Contaldo and Anna Sgroi. In Italy, they must cook "rabbit all'Ischitana" and meatballs with an unknown white cream.

Tim Mälzer and Martin Klein face off again. Mälzer won the first duel in 2020. If he wins, he'll be allowed to work as a guest chef in Hangar 7. Martin tries to distract him with a helicopter ride.

Tim Mälzer and Marteria compete against The Duc Ngo in Santorini. They are challenged with innovative Greek dishes and must prove themselves as a team, even though they have never cooked together before.

In season 10, Tim Mälzer and Max Strohe will no longer compete directly against each other, but rather their best chefs. Sebastian Brugger and Clara Hunger engage in a thrilling duel that pushes Sebastian to his limits.