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poster of Best Leftovers Ever!
Rating: 6.4/10 by 8 users

Best Leftovers Ever! (2020)

Home cooks compete to transform leftovers into delicious creations, finding ways to give old leftovers new life, all in the hopes of winning a $10,000 prize.

Release Date: Wed, Dec 30, 2020

Country: US
Language: En
Runtime: 36

Season 1:

Fast Food to Fancy
Episode 1: Fast Food to Fancy (Dec 30, 2020)
Hopefuls turn healthy leftovers like pork tenderloin and marinated veggies into cozy comfort fare, then revamp fast-food favorites into high-end eats.
Game Day Gourmet
Episode 2: Game Day Gourmet (Dec 30, 2020)
Game day appetizers morph into meals that score big points with the judges. The contestants must reimagine smoky barbecue takeout as a gourmet feast.
The Holidays!
Episode 3: The Holidays! (Dec 30, 2020)
A festive meal means lots of leftovers. So how about glazed ham, apple pie and green bean casserole… on a sandwich? Later, Greek food gets a new life.
Pot Roast to French Toast
Episode 4: Pot Roast to French Toast (Dec 30, 2020)
The cooks serve up a spectacular breakfast using fancy date-night leftovers from the fridge, then wow the judges with fresh takes on Italian takeout.
Down-Home to Uptown
Episode 5: Down-Home to Uptown (Dec 30, 2020)
Bacon-wrapped brats and blueberry cobbler get a second look as late-night snacks, and duck confit and cassoulet evolve into entirely different dishes.
Welcome to the Neighborhood
Episode 6: Welcome to the Neighborhood (Dec 30, 2020)
Potluck castoffs return with a vengeance as sinful desserts before the challengers tackle chilled Chinese takeout, including egg rolls and chow mein.
Fiesta Feast
Episode 7: Fiesta Feast (Dec 30, 2020)
The cooks use food from a children's party to make cocktails and an indulgent brunch. Mexican dishes are remade into gnocchi, dumplings and more.
Bland to Flavor Bomb
Episode 8: Bland to Flavor Bomb (Dec 30, 2020)
After creating a "flavor bomb" from notoriously bland foods like rice and toast, the competitors take on a new challenge: transforming Thai takeout.

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