The Great Food Truck Race

What Happens in Vegas

Eight of the country's most skilled food trucks meet at the Malibu Pier to kick off a coast-to-coast culinary competition. In the season premiere, host Tyler Florence greets the teams and explains their gastronomic journey that ends in a life-altering prize of $100,000 for the winning truck. For their first Truck Stop challenge: they must create an inventive dish with one lobster and farmer's table ingredients. The dish that most impresses guest judge and acclaimed chef Susan Feniger receives $500 towards their final tally. Next, the trucks drive to Las Vegas, where they hit a Speed Bump: Tyler summons the teams to the Venetian Casino and spins a wheel filled with food truck disasters.

A Pinch of Salt Lake City

The seven remaining teams roll into Salt Lake City, and Tyler Florence immediately explains the Truck Stop challenge: the teams must create an original sausage dish with the ingredients on the farmer's table, but the sausage is missing. The trucks head to world renowned Creminelli Fine Meats and create three customized links of sausage in hopes to impress guest judge chef Ryan Lowder and add $200 towards their final tally. The Speed Bump adds another game-changing twist as Tyler calls the teams and tells them to move the trucks to a new location, no matter how many patrons are on line.

Rocky Mountain Highs and Lows

Tyler Florence and "Good Morning America" anchor Robin Roberts meet the six remaining trucks at a ranch outside of Denver. The stakes of the Truck Stop challenge are high as the winning truck scores a story on the Denver affiliate morning show that's sure to give them a serious marketing advantage. The teams have 50 minutes to harvest morel mushrooms and create an original dish to impress Truck Stop challenge judge, chef Frank Bonnano. Next, NFL Hall of Fame quarterback John Elway throws the teams a Speed Bump: each team must choose only one teammate to run the entire truck on his or her own..

Big Bites, Little Apple

The five remaining teams roll into Manhattan, Kansas, the home of Kansas State University, and meet Tyler at the county courthouse. Tyler gives the teams a college-themed Truck Stop challenge to stay on student budget and spend only $5 at the local market to create an original tasty dish. With only a short time to prepare, the teams hope to impress guest judge Charles Fezzura and win exclusive rights to sell their food on the bustling campus during commencement weekend. The Speed Bump hits the teams hard: every item they sell for the entire weekend can only cost $1.

Hog Wild in Memphis

The final four trucks land in Memphis, Tenn., the barbeque capitol of the world, at Court Square Park. For the most grueling Truck Stop challenge yet, the teams have four hours to retrieve a 100 lb. hog from legendary BBQ joint The Rendezvous, carry it back their truck, butcher it and create a barbeque sauce and dish on the master pit. Stakes are high as the dishes are judged by Jim Neely, the godfather of Memphis barbeque. The teams begin to sell in the city, when Tyler calls with the Speed Bump: for the remainder of the weekend, the teams may not sell any dishes with meat. On the second day of selling, Tyler adds another game changer when informs the teams a local food blogger is presenting immunity from elimination to the truck with the best vegetarian dining experience.

Midnight Truck to Georgia

The three remaining teams roll into Centennial Olympic Park in Atlanta, and learn that when it comes to food, Georgia is famous for two things: peaches and peanuts. Tyler Florence announces the Truck Stop Challenge to create an original dish incorporating both items, but instead of providing these Georgia specialties, they must beg and borrow from the locals downtown. Chef Kevin Rathbun determines the winner and hands out a game changing reward -- a guaranteed spot in the finals. All bets are off as Tyler reveals the game-changing Speed Bump: each team will lose their lead chef for the day.

Miami Heat

The final two teams arrive in Miami to a breathtaking view of this iconic city and receive their final challenge - each team must make $15,000 dollars and then race to the finish line in South Beach, and the winner gets the $100,000 grand prize. Of course, the finale is filled with twists and turns that no team can anticipate and the first Speed Bump creates chaos as Tyler has both trucks towed away in the middle of the night. Then, the teams are rocked with a second Speed Bump -- their current locations are shut down and they must head to the Cuban enclave of Little Havana. On day three, the finalists meet Tyler at the Miami River for the long awaited Truck Stop challenge: the teams will create a delicious seafood dish for local chef Michael Schwartz, but they must head out on fishing boats in the Atlantic Ocean to catch the fish on their own. As the trucks close in on the grand prize, it's time for the final Speed Bump -- the teams must shut down and become a dessert truck for two hours on the final day.

3,559 Miles to a Dream

Eight teams of aspiring Food Truck owners arrive in Long Beach, Calif., to kick off this season's Great Food Truck Race: Lighthouse to Lighthouse. Host Tyler Florence welcomes the teams and presents them with the food trucks of their dreams and matching cars. The teams are then sent directly to the toughest, most cutthroat place in the food truck universe: the place where it all started, Los Angeles. These rookies learn quickly that running a food truck is much harder than it looks, and the seven surviving teams realize that they are in for the ride of their lives.

Attitude at High Altitude

The seven remaining teams roll into Flagstaff, Ariz., determined to get the hang of the food truck game. Just when things start to settle down, Tyler springs a Truck Stop cooking challenge on them: Create a dish featuring the local delicacy prickly pear cactus. Celebrity Chef Beau MacMillan judges the dishes and delivers a game-changing prize -- but Tyler is not done. On Sunday, he tells the teams to go vegan, and the teams scramble again to stay above water.

Even Food Trucks Are Bigger in Texas

The teams are welcomed to Amarillo, Texas, at the stadium of the Amarillo Sox, a minor league baseball team. Tyler announces this week's Truck Stop: The teams must add a ballpark-inspired special to their menu. Top ballpark concessionaire John Ciarrachi judges the dishes and awards the winner a mystery key. On Sunday, Tyler calls the teams with their Speed Bump -- their trucks are all immobilized by a parking enforcement boot. But the team that won the Truck Stop realizes they've already won the key to unlock their vehicle -- and sell food exclusively at tonight's ballgame!

Baby Got Razorback

The five remaining teams roll into Fayetteville, Ark., a college town bustling with teenagers. Their Truck Stop Challenge is targeted at this audience as they must create an amazing breakfast dish using Kellogg's Pop Tarts. One of the nation's top teen chefs, Jeremy Salamon, stops by the trucks to taste their creations and award a prize. After the breakfast shift, Tyler calls with a major Speed Bump. He shuts the trucks down completely until the late night shift. The teams then have to scrape together sales overnight, ending well after the sun comes up.

Music City Madness

The final four trucks head to the heart of the south in Nashville. For their Truck Stop Challenge, the teams have to create a down-home country style picnic for country music stars Joey & Rory. The competition shakes up when Tyler reveals the next Speed Bump: to simulate what happens when employees don't show up or call in sick, Tyler tells the teams that two members must sit out and they must train two students from the Art Institutes Culinary School to work on the truck.

Mistake by the Lake?

The final three teams roll into Cleveland. In the spirit of Outback Steakhouse's famous Bloomin' Onion, the remaining teams are challenged to take an everyday vegetable, a ripe Ohio tomato, and create a delectable appetizer. Outback Co-Founder and Executive Chef Tim Gannon visits the trucks to sample the food and determines the winner ... and the losers suffer through a "punishment" at a restaurant owned by a previous Great Food Truck Race contestant! Tyler also mixes things up with a hilarious Speed Bump: the teams must transfer their entire operation to a hot dog cart and continue to make sales on foot.

Where in the World is Lubec?

The final two teams race to Boston to begin selling, and in the middle of their shift, Tyler calls and tells the teams they must add a true blue New England lobster dish to their menu. Two authentic lobstermen taste the dishes and award the winner a huge cash advantage and a head start ... to Portland, Maine, where the teams will sell next. The losing team stays behind and "helps" a local restaurant. On Sunday, the teams sell head to head in Portland, but Tyler calls again and sends them to tiny Lubec, Maine where they have to fight for every sale. Finally, Tyler calls once more to meet him at the West Quoddy Lighthouse, the easternmost point of the United States. When the teams arrive, Tyler counts their money in front of them ... and the winner drives away in their new food truck, along with $50,000 to get their business started.

I Left My Food Cart in San Francisco

Season four starts in Los Angeles, under the Hollywood sign, where host and chef Tyler Florence greets the eight teams fighting for their chance to win the grand prize of $50,000 and their own food truck! For the first challenge, the teams must go high class, selling one signature dish in Beverly Hills, Calif., but that dish must be sold for at least $20. The second challenge takes place in San Francisco, where they teams can only sell a NEW signature dish. The team to sell the least amount with their two signature dishes is sent home.

A Strange Brew in Portland

The seven remaining teams head to Portland, Ore., where they're challenged to make the most with what they've got: In their first Speed Bump, they have to go the entire first day without restocking their supplies. On day two, they're given geoduck, which must be the main ingredient in all menu items. After selling $200 with their geoduck menus, they race to a local lumber mill, for a chance to win a reward, which might be enough to save them from this week's elimination.

Pocatello is All About Potatoes, You Dig?

The six teams remaining enter the mountains of Pocatello, Idaho. For their Speed Bump challenge, they have to rework their dishes to get rid of all starches on their menus. On day two, they're given their Truck Stop challenge: they have to dig up the potatoes they need at a nearby farm, and they'll need a lot, as the potatoes must be the main ingredient in all menu items. After reaching their sales goal, they race to a vista high above the city, where the first three teams to arrive win a reward, and the team who sold the least over the weekend is eliminated.

About Face in South Dakota

The five remaining teams meet Tyler Florence at Mt. Rushmore, where they're given their Seed Money, before heading out to shop in Rapid City, S.D. How will they manage when their follow car is taken during the Speed Bump? On day two, they meet at the Cheyenne River Ranch, where they find a side of bison, which they must butcher for use in all their menu items. After selling $1,000 worth of their bison menu, they rush to be one of the first three teams to meet Tyler and win an award, and the losing team is eliminated at the Crazy Horse Monument.

Double Trouble in the Twin Cities

Four teams remain as they enter the Twin Cities -- Minneapolis and St. Paul. As Minneapolis is known for their state fair food, all menu items sold in this city must be served on a stick. They head to St. Paul for day two, the birthplace of Spam, which is their main ingredient for all menu items on this day. The first two teams to make $500 and meet Tyler at the Spam Museum will win a reward: with only four teams left, could this reward save a team from elimination and send them to the finale?

A Food Truck Kind of Town, Chicago is

In Chicago, Tyler starts the finalists off on their 800-mile final trek with a Chicago-style pizza challenge judged by Mayor Rahm Emanuel. After the mayor chooses the winner, the teams get ready to sell all day in Chicago when they're given their speed bump: every time Tyler calls, they'll have to move a mile away from their current location. On day two, the teams must use another famed Chicago food in all their dishes - hot dogs. Once the teams make $500, they race to Mike Ditka's restaurant, where the first team to arrive will get a five hour head start to the next city, while the slackers are on dish washing duty.

Capital Gains

With their eyes on the grand prize, the final teams are sent all over the East Coast in this last leg of The Great Food Truck Race. After a stop in Annapolis, Md., the teams meet Tyler at a Chesapeake Bay wharf where they haul the crab that will become part of an original crab dish, and maybe the most important crab dish they've ever cooked, as the team with the best dish wins a potentially game changing $1,000 prize. After a surprise elimination, the final two teams are sent packing and selling to the Virginia suburbs and to Washington, where the final two meet Tyler in front of the Lincoln Memorial where they find out who will ride off in their new food truck, $50,000 richer.

Venice Beach Brawl

Host Tyler Florence welcomes eight new teams of aspiring food truck owners to Santa Barbara, Calif., where they must first define their brands and create a signature dish for an afternoon of sales. Then, Tyler sends them to Venice, Calif., where the owners of L.A.'s top food truck will taste each team's signature dish. The seven surviving teams realize they're in the ride for their lives as they continue to battle it out for the grand prize of $50,000 and their very own food truck!

Hot Doggin' It In Tucson

Tyler greets the teams in Tucson, Ariz., where they must come up with a creative marketing campaign. Later, they must put their twists on a local hot dog favorite, with the top sellers winning bonus cash. The next day, the teams must create and perform a catchy jingle at the Tucson Folk Music Festival.

Dinner Dates, Austin Style

This week, Tyler tests each team on their partnership skills in Austin, Texas. The teams are first paired up to sell together all weekend long, and are then sent for a Match.com event, feeding the hungriest singles in Austin. The next day, the teams must switch trucks and sell their partners' food. Then, the elimination comes down to a six dollar deficit.

High Steaks in OKC

Tyler meets the teams in Oklahoma City, where he tests their time management skills, penalizing the team who takes the longest to get their day started. The teams must also embrace local favorites, adding a steak dish to their menu on the first day, and then grinding 20 pounds of prime meat by hand to sell the local classic "fried onion burger" on the second. And only four teams will be left to push through the midway point of this competition.

St. Louis Upsell

When the final four teams hit the streets of St. Louis, Tyler is there to give them a challenge illustrating how a premium product is as good as money in bank. The next morning, Tyler gives them a truck stop challenge with the ultimate prize -- the winning team will see their week's till doubled. Emotions are high at elimination as only three teams will get to head southward on the next leg of the Great Food Truck Race.

Shrimpin' Ain't Easy

The three remaining teams roll into Mobile, Ala., where Tyler challenges them to cook locally. After enduring sub-zero temperatures, one team walks away with nearly 100 pounds of fresh gulf shrimp free of charge from a local wholesaler. Once they hit the streets of Mobile, Tyler challenges them to add a brunch dish to their menu, and local chef Pete Bloeme is on hand to help Tyler determine the winner of the Truck Stop Cooking Challenge. One team is eliminated on the deck of the USS Alabama, leaving the final two teams primed for the grand finale.

Finale at Mile 0 -- Winning Keys in Key West

Tyler lays down the final gauntlet, as the teams must revisit each of the six lessons learned throughout the race, on an epic Florida road trip. They finalize their menu in Tampa, create a radio spot on the beach, partner up in Naples, take airboats into the Everglades for fresh alligator and then battle head to head in a cooking challenge to double their till, all before arriving in Key West. The teams sell on Duvall Street before being called to the White Street Pier for the final tally announcement, where one team will be crowned the winner of the Great Food Truck Race, driving away with $50,000 and the keys to their very own food truck.

Route 66: All-American Road Trip

Seven teams of food truck owners start The Great Food Truck Race selling their signature dishes on the Santa Monica Pier. They then embark down historic Route 66, stopping in Lake Havasu City, Ariz., for their first Truck Stop Cooking Challenge: The first team to sell 20 orders of their twist on Fish and Chips will get a bonus that might be enough to keep them safe from elimination.

Off-Road Eats in Arizona

Before the six remaining teams make it to Flagstaff, Ariz., Tyler Florence calls them up to let them know that their first challenge is underway: The team who sells the most in Flagstaff will get a one-hour head start to their next stop, Sedona, Ariz. In Sedona, the teams must make a dish incorporating the local delicacy, rattlesnake/rabbit sausage, and leave the comfort of their trucks to sell from Pink Jeeps.

Spicy Showdown in Santa Fe

In Santa Fe, N.M., Tyler Florence challenges the five teams to use peppers to create the ultimate spicy Sante Fe meal. The hot challenge comes with a hot $1,000 prize. Then, the teams must put their planning skills to the test, as they only have one hour to shop for the entire weekend. Selling head-to-head at the farmers' market, some teams discover their best laid plans are their worst enemies.

High Steaks in Texas

In Amarillo, Texas, the final four teams are in for a steak-filled day: The seed money is determined by a steak-eating contest, and all the teams must add a steak dish to their menu. The team to sell the most of their steak dishes earns $500, as will the team with the best tasting dish. Prior to elimination, Tyler Florence makes each team send two members to pick up essentials, leaving their chances at the top three in the hands of their remaining teammate.

Roadside Attractions

When the top three teams arrive in Tulsa, Tyler Florence takes away their phones and internet abilities: All of their research, outreach, marketing and navigation have to be done the old-fashioned way. He then challenges them to build roadside attractions to pull in customers. On their second day, the teams sell at one of the last drive-ins on Route 66. They race from car to car, knowing that each lost sale could be the one that sends them home.

Showdown in Chi-Town

The two remaining teams arrive in St. Louis, ready for their final big sell. Tyler Florence challenges the teams to create three different dishes in 30 minutes to serve to two of the most renowned grill chefs in St. Louis, with the winner getting a valuable head start on the finale weekend. On their way to the Chicago showdown, they hit Springfield, Ill., for a Lincoln-themed sale. Once in Chicago, the teams have to hit three different ethnic neighborhoods with three different ethnic dishes. The team that first sells 50 dishes in each location will be crowned the champion of the Great Food Truck Race and drive away $50,000 richer.

Family Face-Off: A Family Affair

Six family teams kick off the Great Food Truck Race with a funnel cake eating contest at a theme park in Los Angeles. After leaving the park, host Tyler Florence gives the families their first signature menu cooking challenge. On day two, the teams take part in a bidding war for a prime selling spot on the theme park's grounds. These first time food truckers quickly realize operating a food truck is much more than fun in the California sun as they continue on the road to the grand prize of $50,000!

Family Face-Off: Things Get Berry Interesting

The five remaining food truck teams head up the Pacific Coast Highway to Ventura County, where they're the main attraction at the California Strawberry Festival. The teams take on a challenge where they must create one sweet and one savory dish featuring locally-grown strawberries. One team uses their family network to attract customers, tension develops when another team can't get organized, and rivalries form as all the trucks jockey for selling turf.

Family Face-Off: An Egg-cellent Adventure

The four remaining family food truck teams head inland to the Santa Barbara Wine County, where they must face a challenge involving ostriches. Beginning to gel as food trucks, the teams sell in the Danish town of Solvang, Calif., where they're given a challenge steeped in the local culture that causes some setbacks. After a busy weekend of selling, one team is sent home after a very close elimination.

Family Face-Off: A Dessert in the Desert

The final three teams brave the sweltering desert heat of Palm Springs, Calif. as they take on a challenge that tasks them with making something sweet to eat. The next day, they must become "human roadside attractions" and create a costume to draw customers to their truck. For one family, tempers flare as temperatures rise, and in the end, another team goes home while the last two family food trucks set course for the finale.

Family Face-Off: The Island

The final two teams head back to Los Angeles, where their trucks have a ferry to catch to Catalina Island. First, however, the teams must become hot dog vendors in the port town of San Pedro, Calif. to compete for a distinct advantage. Once on the island, it's a head-to-head family face-off as the final two teams sell side-by-side, putting everything on the line before finding out who will get $50,000 and be crowned winner of The Great Food Truck Race.

Battle for the South: The Big 'Not So Easy'

Seven teams with dreams of running their own food trucks arrive in the streets of the French Quarter in New Orleans, where they meet host Tyler Florence. For their first challenge, the teams must create their own version of a beignet and sell it in the French Market, adding whatever money they earn to their seed money. The teams shop and hit the streets to sell, quickly finding out that running a food truck is harder than they thought! In the second challenge, the teams must impress New Orleans celebrity chef Susan Spicer by creating a dish inspired by the popular Hurricane drink. One team is eliminated and six make it closer to the finish line and the grand prize of $50,000.

Battle for the South: New Marching Orders

The remaining six teams arrive at the Naval Air Station Pensacola in Florida to receive their next marching orders. For the first challenge, the highest grossing teams from the first leg of the race get to pick teams to work with to feed some hungry service members. The teams with the favorite dish get $200 added to their final till. Next, they hit the streets of Pensacola to sell their dishes, but find out about a chance for immunity when Tyler Florence challenges them to make the most profits off a dish featuring the special of the day, a full fresh red snapper.

Battle for the South: Sweet Home Alabama

The remaining five trucks arrive in Tuscaloosa, Ala. to find Tyler Florence and pastry chef Jan Moon waiting for them with a challenge: to crack the most pecans in just 15 minutes. The teams must then use their pecans in a dessert dish to sell on their trucks, with the winner receiving valuable mentoring time with Jan and the team that makes the most profits winning $200. On the second day in Tuscaloosa, Tyler challenges the cooks to a happy hour: for one hour, the pecan dishes will be sold for $1 only, and the team with the overall lowest sales will be out of the competition.

Battle for the South: Hot Chicken in the City

Tyler Florence has a surprise for the four remaining food truck teams: a taste of the Nashville's famous hot chicken, prepared by Nashville native and owner of restaurant 400 Degrees, Aqui Hines. The teams sample and see if they can take the heat, then Tyler challenges them to make their own versions of hot dishes -- but without chicken. Aqui tastes the dishes, awarding the winner $500 in their till. On the second day in Nashville, Tyler has the teams to create their own self-promotion, much like the many artists in the city. Country singer Craig Wayne Boyd judges their promotions, rewarding the winning team with immunity.

Battle for the South: Fresh Off the Farm

The remaining three food truck teams arrive at a peach farm in Athens, GA, where they meet Tyler Florence and Athens chef Mimi Maumus. In the first challenge, the teams make a savory dish using the provided ingredients and peaches. The winning team gets to shut down the other two trucks for one hour at any time during the sell. Then, Tyler throws them a curveball while shopping and asks them for a completely fresh menu. The team that with the lowest sales is sent home.

Battle for the South: The Race Through Savannah

The final two food truck teams arrive in Savannah, and Tyler Florence's first challenge brings the teams out of the food trucks and into a new mobile selling vehicle: pedicabs. Each team has a half hour to make as much food as possible to sell out of their own pedicabs, and the team with the most profits gets $500 added to their till. Next, the teams travel through the city, where they sell head-to-head in new locations. At each location, they receive a new shellfish to include in a dish, and the team that sells the most fish dishes gets $500. Finally, Tyler reveals the team with the highest total till, the winner of Great Food Truck Race: Battle for the South!

Wagons Ho!

Tyler Florence kicks off the race at a cattle ranch outside of Los Angeles, where he welcomes the seven teams with their first challenge. The ranch's cowhands need something to wash down their breakfast, so each team must hand-squeeze a pitcher of orange juice in order to receive their seed money and keys to their truck. The trucks then head out to shop and prep for their first day selling on the busy streets of Los Angeles, but Tyler calls with another challenge: a beef auction where each team has to create an original dish with the cut they win. The team that sells the least is sent home, while the other six head to the next city.

Shrimp and Glitz

Tyler Florence welcomes the teams to Las Vegas and gives them a challenge using one of the most popular items on Vegas menus: shrimp. Each truck must create their own ultimate shrimp dish to sell on Fremont Street, and the team that makes the most money wins a prime parking spot for selling the next day. Then, Tyler and Las Vegas restaurateur Elizabeth Blau visit the teams to offer business and culinary advice, and the teams sell their signature dishes on the streets of Vegas, with the least successful truck being eliminated.

An Oasis in the Desert

The trucks travel to Phoenix and meet Tyler Florence at a Sonic Drive-In for a blind taste test and original savory dish challenge inspired by Sonic's signature drinks. One team member is left operating his truck solo when his teammates leave the race, and the day's sales in Phoenix are close, with the top four teams separated by less than $60. At Rawhide Ranch, the truck that made the least money is sent home, and the four remaining teams move forward.

Bordertown Boom

The trucks roll into the Old West town of Yuma, Ariz., and head to the historic Yuma Territorial Prison, which used to house prisoners from all over the Wild West. Tyler Florence gives the teams a relay challenge involving artichokes and bacon, and then they must add an original dish starring those ingredients to their menu and start selling. The residents of Yuma show up in full force, with lines 20 people deep waiting to try the trucks' specialties. After a day of massive sales, one team is eliminated, and the final three trucks head to the next destination.

First Dates

The final three teams head to the Coachella Valley in Southern California, where thousands of country music fans will soon arrive for a massive festival. Tyler Florence educates the teams on Medjool dates, which are grown in the area, and each team pits a pound of dates and sprints off in their truck. Then Tyler calls with another challenge: Each truck must create and sell an original date dish to be judged by date growers Albert Keck and Melinda Dougherty. Sales spike during the festival, and the race is neck and neck, but only two trucks move on to the finale.

The Whole Enchilada

The final two teams head back to Los Angeles, where Tyler Florence welcomes them to the historic Pueblo de Los Angeles, the epicenter of LA's Mexican heritage and culture. He introduces Bricia Lopez, co-owner of James Beard-award winning restaurant Guelaguetza, and they explain the Mexican ingredients and flavors the trucks will be using in their final challenge: chayote and habanero peppers. Both trucks pull out all the stops for the win, but only one team is awarded the $50,000 grand prize.

Shrimp, Grits and Soft-Shell Crab

Tyler Florence takes a break from filming The Great Food Truck Race to check out the best bites in Myrtle Beach, South Carolina, including melt-in-your-mouth soft-shell crab and savory shrimp and grits.

Rumble on the Boardwalk

Nine teams arrive on the boardwalk in Myrtle Beach, S.C., where Tyler Florence challenges them to create the perfect, portable summer dish. After one team pulls off a surprising win, disaster strikes with a food truck crash. Tyler gives the teams a second challenge -- to make a dish featuring a seafood staple -- but one team refuses to participate. Ultimately, one team is eliminated and eight head toward Hilton Head Island, S.C., ready to do whatever it takes to win the grand prize of $50,000.

South Carolina Seafood Boil

Tyler Florence is back home in South Carolina trying some of the best barbecue and seafood Hilton Head has to offer.

Back Nine Barbecue

Eight food truck teams arrive at the prestigious Harbour Town Golf Links on Hilton Head Island, S.C., where Tyler Florence awaits on the 18th hole with a putting challenge and a mandate to sell classic Carolina barbecue. Then the teams head to Shelter Cove for two days of selling to hungry locals and tourists alike. Tyler throws a wrench in their plans when he devises a challenge with a South Carolina treat: boiled peanuts.

Daytona Beach Bites

From the world's most famous taffy to iconic Florida fare like fresh grouper straight from the Gulf, Tyler Florence explores can't-miss eats in Daytona Beach, Florida.

Fast and Furious

The seven remaining teams race toward the checkered flag of the Daytona International Speedway as Tyler Florence welcomes the food trucks to Florida. Tyler hits the teams with a doughnut-making challenge that could make or break them. A shrimp challenge on day two tests the teams, but with one team losing members unexpectedly and another incurring a health code violation, Daytona becomes anyone's race to win.

Italian Sandwiches and BBQ

Tyler Florence takes on the Tampa food scene, sampling incredible barbecue and next-level Italian dishes.

Tampa 911

Six food truck teams meet up with Tyler Florence in Tampa, Fla., and are shocked to see a squadron of police officers arrive with sirens blaring. The officers are there to judge a contest based on Tampa's gift to the culinary world: the Cuban sandwich. After the challenge, the teams struggle with stormy weather and finding a good location to sell in the city, leading to one truck's elimination.

Fancy Fried Gator

Fried chicken and waffles, doughnuts and fancy fried alligator ribs are on the menu in Ft. Meyers, Florida.

Burger Brawl

Tyler Florence gives the five remaining food truck teams a terrifying gator challenge in Fort Myers, Fla. They have to step up their game with a burger that takes creative risks and face a secret chef judge. One team breaks away from the pack to sell in an unexpected location, but the move could end up sending them home.

Fort Lauderdale Flavors

From a delicious brunch to a local seafood festival, Tyler Florence takes a tasty tour of Fort Lauderdale, Florida, on his day off.

Shake Showdown

Tyler Florence makes the four remaining food truck teams throw javelins to determine their protein in a skewer challenge, and the winner gets to choose the team to pair up with for the day of selling in Fort Lauderdale, Fla. A Sonic Drive-In shake challenge puts everyone's sweet skills to the test, and a thrilling elimination twist has the power to change everything.

Seaside Seafood, Pizza and Ice Cream

Tyler Florence dives into the Miami, Florida, food scene and tries some piping hot pizzas, chills out with flavorful scoops of ice cream and cracks into some next-level seafood dishes.

Miami Meltdown

Tyler Florence finds out what makes the final three teams tick when he spends time with each food truck in Miami, Fla. Challenges to make a crowd-pleasing pork dish and an innovative coffee creation keep all the cooks on their toes, and with the $50,000 prize so close, tensions flare like never before.

Key Lime in Key West

Tyler Florence discovers the key to making the most decadent key lime pie and cracks into some of the best stone crab claws in Key West, Florida.

Key Lime Clash

Tyler Florence meets the final two food trucks as they go head-to-head in sunny Key West, Fla. A spiny lobster, a key lime challenge and an unexpected visitor galvanize the teams to give it their all in the final push. In the end, one team closes the doors of their food truck and one walks away with the grand prize of $50,000.

New England Comfort Food

Tyler Florence finds poutine burgers, duck confit tacos and friendly faces serving craft beer on a chilly day in Wolfeboro, New Hampshire.

Holiday Hustle: Blizzard Brawl

Five aspiring food truck teams kick off the season in snowy Wolfeboro, New Hampshire. Tyler Florence challenges the contestants with naughty and nice holiday ingredients, and they compete for sales while battling the elements in a winter wonderland.

A Rising Tide Raises All Boats

Behind the scenes at The Great Food Truck Race, Tyler Florence checks out local fare in Portsmouth, New Hampshire, including Vida Cantina where he talks with David Vargus, judge in this second leg.

Holiday Hustle: Candy Cane Clash

In Portsmouth, New Hampshire, Tyler Florence presents the four remaining food trucks with a fast-paced challenge to create holiday lunches for 70 VIP judges, who turn out to be their toughest critics yet. Then, a surprising peppermint challenge puts the teams to the test.

Belgian Waffles, Breakfast Sandwiches and Maple Syrup

In snowy Vermont, Tyler Florence tries Belgian waffles dipped in chocolate and freshly prepared breakfast sandwiches Then, he samples a stellar range of maple syrups, harvested from a local maple tree farm.

Holiday Hustle: We Three Trucks

Tyler Florence challenges the three food truck teams to tree decorating and tubing down a mountain for the prize of choosing their protein for the day. Then, the teams race for sales at a Killington, Vermont, ski resort before heading to Rutland, where they vie to win and move on to the next round.

Lobster Rolls, Tacos and Smoked Duck

In wintry Rhode Island, Tyler Florence samples fresh lobster rolls and spicy carnitas and al pastor tacos. Then, he sits down with friends for a home-cooked meal of smoked duck.

Holiday Hustle: New Champ in Newport

Tyler Florence meets with the final two food truck teams at a bustling farmers market in Newport, R.I. They go head-to-head, serving the biggest crowds yet and facing the challenge of winter weather. One team will win a holiday prize of $50,000, and one team will go home with coal in their stockings.

First-Class Food Fight

Tyler Florence kicks off the race in Los Angeles, the food truck capital of the world. Seven teams of food truck owners are challenged to make and sell luxe versions of traditional food truck fare. From private plane hors d'oeuvres to champagne-infused main dishes, the teams have to elevate their skills to the next level to win a shot at the $50,000 prize.

Food Trucks Ahoy!

The six remaining teams roll into San Diego, where Tyler Florence makes them pair up for a taxing team challenge involving a slimy sea creature. At elimination, one team has a shocking announcement that changes the rest of the competition.

Hustle in the Heat

Things are getting hot in Palm Springs, Calif., where the food truck teams have to conquer the extreme heat as well as their fears to tackle an unprecedented aerial challenge from Tyler Florence. A mystery ingredient enhances all the teams' dishes, and the locals show the trucks big love. After two days of selling, however, one food truck will have to shut its doors forever.

Viva Las Food Trucks!

Tyler Florence meets up with the four remaining food trucks in Las Vegas, and Sin City proves to be the toughest sell yet. The teams have to get creative on the casino floor when they spin the "protein roulette" wheel, and they put their service skills to the test for an in-suite dining challenge on the strip.

Mission: Santa Barbara

In Santa Barbara, Calif., Tyler Florence puts the final three food truck teams to the test on a sprawling avocado farm, where they race to pick and pit 50 avocados. Team morale is tested when they're challenged to one-up each other's avocado dishes, and one team's family makes a surprise visit. The final two teams are revealed.

Hollywood Homecoming

In the season finale, the final two food truck teams return to the competition's starting point for an ultimate face-off in the City of Angels. Tyler Florence brings the trucks to an upscale winery, and they're forced to pull out all the stops, knowing that one team will have to close its doors forever and one will walk away with the grand prize of $50,000.

Battle for the North

In the wilds of Alaska, seven aspiring food truck teams kick off the biggest, boldest season of the Great Food Truck Race. On Flattop Mountain overlooking Anchorage, Tyler Florence welcomes the teams to the competition. They have to break the keys to their food trucks out of 200-pound blocks of ice, and that's only the beginning of their adventure. They won't just battle each other -- they'll battle the elements as they compete to see who can prep and sell the most food and who will say goodbye to their food truck dreams forever.

Fire and Ice

Tyler Florence challenges the six remaining food truck teams to practice their survival skills by starting a fire to make delicious s'mores, and the judges for the taste test are the other teams! Because of its long daylight hours in the summer, Palmer, Alaska, is home to some of the largest vegetables in the world. The teams are tasked with creating dishes using some of Palmer's most famous vegetables, but the obstacles mount as the teams start to sell amid short daylight hours, raging winds and blistering cold.

Alaskan Alliance

The five food truck teams are tested as they go deep-sea fishing in order to earn their seed money from Tyler Florence. The Alaskan elements are taking their toll not just on the teams but also on the trucks. One truck breaks down on the side of the road, and several teams underestimate the huge demand for their food in Homer, struggling to meet demand and keep their kitchens stocked. A surprise judge visits all the teams and tastes their dishes, and his favorite dish will win its creators a huge advantage -- immunity from elimination!

Gold Rush

The four remaining teams pan for gold to earn their seed money, and some teams gain a clear head start on shopping and selling. Meanwhile, extreme cold and winds continue to challenge everyone. Tyler Florence issues a challenge to the teams to use a quintessential Alaskan ingredient -- crab -- to create a special dish for their menu, and the team that sells the most will win an extra $500 in their till.

Frostbite

Three teams battle it out in the coldest and most remote location to date -- Talkeetna, Alaska. In a scavenger hunt for a local favorite, chaga mushrooms, the competitors strategize to win varying amounts of money to spend on supplies. Tyler Florence is forced to give some harsh feedback and issues a challenge to help them turn things around. The food truck teams can almost taste victory as elimination decides the final two teams of the competition.

Fairbanks Finale

The final two teams meet up with Tyler Florence and go head-to-head in rugged Fairbanks, Alaska, where intense challenges and tough sell days test both food trucks like never before. With unparalleled grit and determination, one team will be named the champion and win the grand prize of $50,000, and one team will leave Alaska with only dashed food truck dreams.

Welcome Back, Winners

Seven incredible food truck teams assemble at Fisherman's Wharf in the food capital of the United States, San Francisco, to do battle as Great Food Truck Race all-stars. Host Tyler Florence challenges the food trucks -- Aloha Plate, The Middle Feast, Seoul Sausage, The Lime Truck, Waffle Love, NOLA Creations and Mystikka Masala -- to complete a special bread bowl challenge to uncover the keys to their trucks. The teams head out to shop and sell for the first day of the intense competition. When these best-of-the-best teams face off, a small decision has huge consequences and sends one all-star team home.

Old-School Selling

In Napa Valley, Calif., the six remaining food truck teams go head-to-head in a grape-stomping competition with a unique prize. Host Tyler Florence challenges them to incorporate red wine in a dish for a taste test he judges, and he forces the teams to get back to their roots and compete for sales the old-fashioned way. After two days of selling, one team has a stellar sales total, and one truck must close its doors for good.

Lost in the Redwoods

As they gather in a forest of California redwoods, host Tyler Florence tells the five remaining food truck teams that they need to forage for ingredients to make a tasty treat. Surprise judges determine whose creation wins the prize. Using the ingredients from the challenge, the teams must make a dish with the power to keep them in the race, but for one team, it's the end of the road.

Beach Bite Battle

The four remaining food truck teams meet host Tyler Florence on the beach to create their own signature beachside snack. Judges award $300 to the team with the most-delicious beach bite, and the team that sells the most treats earns $300 as well. Rivalries grow, and the sales competition is fierce among the final four teams, but a mistake in strategy leads one all-star team to give up its dreams of winning the title.

Delivery Nightmare

At the iconic Chase Center, home of the Golden State Warriors, the three remaining food trucks teams have to shoot hoops in order to earn their choice of proteins. On day one, host Tyler Florence makes the trucks remain stationary while the teams become delivery services. The inability to sell on their trucks pushes the teams to their limit, and a tense elimination reveals the final two teams.

All-Star Finale

The last two all-star food truck teams face off in a challenge with special ingredients from Chinatown. In the final taste challenge, the teams create a dish that represents their heart and soul as a food truck, stirring up deep emotions and pride. The teams compete for every last sale as the clock runs down, and in a thrilling elimination by the bay, host Tyler Florence crowns the winner of the all-star season!

Laguna Beach Heat

Tyler Florence welcomes nine food truck teams to Laguna Beach, Calif., where they begin the battle to win the hottest season ever. In their first challenge, Tyler dares the teams to light him up with their hottest dish, but only one team can bring enough heat to make him cry tears of spicy joy. Maybe Cheese Born With It, a mac 'n' cheese food truck team, starts off with stellar sales but gets less than stellar reviews. Meanwhile, Senoreata, a plant-based Cuban truck, instantly forms a rivalry with Mexican food truck Salsa Queen, pitting their head chefs against each other. The team with the lowest sales is sent home.

Hot Season, Cold Location

Although eight teams arrive to compete, it's the Los Angeles heat that leads the race -- and not in a good way. Special guest and all-star season winner Lime Truck challenges the teams to an eye-opening, head-to-head selling competition. As if that weren't tough enough, all the teams struggle with finding good spots with enough crowds to sell in the City of Angels. Tensions come to a boiling point when one team's home field advantage adds fuel to the already smoldering rivalries.

No Time to Swap

Seven teams arrive in Venice Beach, Calif., ready to sell. Chef Antonia Lofaso challenges the teams to craft a signature dish that reflects who they are as a food truck. On the streets of Venice, Tyler Florence makes the trucks to swap teammates for the day, a rivalry heats up, and one team member is pushed over the edge.

Teams Fall Apart From Within

In Redondo Beach, Calif., special guest food truck and all-star season runner-up Seoul Sausage challenges the teams to craft a game-changing box lunch and sell it on the boardwalk. Sales improve for most of the food trucks, with one truck selling more than they've sold in the entire race. But one team struggles with sales -- and with each other, forcing Tyler Florence to pay them a visit and lead a makeshift therapy session.

Who Are the Secret Eaters?

The competition heats up in Manhattan Beach, Calif., where Tyler Florence challenges five food trucks to impress a trio of secret foodies with three courses of international fare. Next, the teams compete to create the best recovery snack for local athletes before assembling for a shocking elimination.

Dunes Day

The four remaining food trucks travel to Glamis, Calif., where they race down sand dunes to win their choice of protein. An innovation challenge from Tyler Florence puts everyone's creativity to the test, but the teams struggle to beat the heat while facing their biggest crowds yet.

Close to the Finish Line

The three remaining food trucks meet Tyler Florence at the Grand Prix of Long Beach, Calif., where they must create a dish inspired by a chili cheese Coney dog. One team is awarded an extra hour of selling time, giving them a coveted head start. On day two, the trucks are challenged to create their own riff on a longtime Long Beach favorite -- chicken and waffles. The teams push themselves to the limit in hopes of winning the reward of tripling their sales total, but only one team can win -- and one team must head home.

San Diego Showdown

The final two teams go head-to-head at a San Diego brewery where they must sell a dish based on the other team's signature menu item. After tasting a flight of craft beer, the teams create new specials to sell as a paring to brewery patrons. Next, Tyler Florence and Chef Ruffo Ibarra challenge the trucks to cook with the hottest chilies in the world. Both teams pull out all the stops, but only one team is awarded the $50,000 and crowned winner of the hottest season ever!

David vs. Goliath: This Is Food Truck Heaven?

For the first time in The Great Food Truck Race's history, Tyler Florence pits four food truck pros against five food truck rookies in an epic David vs. Goliath battle to win $50,000. The nine teams arrive in Los Angeles ready to fight, but no one is prepared for the twists and turns Tyler has in store. With over 4,000 licensed food trucks already on streets, the competition in Los Angeles proves to be one of the toughest challenges.

David vs. Goliath: Meet Mookie

Eight food truck teams can't believe their eyes when Tyler Florence welcomes pro-baseball legend and two-time All-Star Mookie Betts to a Los Angeles little league field, where he will judge a ballpark eats challenge. Not only will one team receive a reward for crafting Mookie's favorite dish, but whoever serves the most meals to 150 little league all-stars and their families will receive immunity along with the largest reward in the history of The Great Food Truck Race.

David vs. Goliath: Team-plosion

Tensions rise as seven teams face their third set of tough challenges in the city of Los Angeles. One truck attracts the attention of movie star Kumail Nanjiani, but inner turmoil between teammates pushes them towards imploding. The rookies still struggle to make it to the top rankings, and one pro team finally hits their stride while another plummets to the bottom two.

David vs. Goliath: Can They Do That?

A truck shocks the competition by replacing a member of their team with a familiar face. One rookie truck strategizes and sets their sights on taking out one of the pros, but their plan backfires in an unexpected way. Then, a pro team that's been on the bottom turns up the steam and scraps their way up the rankings. Plus, acclaimed Chef Antonia Lofaso returns with a unique challenge of her own.

David vs. Goliath: Ready, Jet, Go

World-renowned Chef Jet Tila helps Tyler Florence challenge the five teams to make dishes that reflect their culinary origin stories -- and his favorite gets a reward! The pro versus rookie rivalry intensifies with catastrophic consequences for one team in particular. The rookies make huge strides, and in a shocking elimination, one of the top-ranked teams tumbles to the bottom two.

David vs. Goliath: Family Food

Last season's grand prize winner Evanice Holz from Señoreata Food Truck challenges the four remaining teams to turn their family recipes into plant-based creations to sell at Smorgasburg, an epic Los Angeles food event. After pairing the teams up to sell as two units, Tyler Florence offers his own family favorites as inspiration. Then, a tearful elimination sends a much-loved team home empty-handed.

David vs. Goliath: Need for Speed

With a key team member out sick, one food truck is forced to operate as a two-person unit, placing them at a severe disadvantage. Culinary powerhouse Chef Joe Sasto joins Tyler Florence to challenge the final three teams to a taste and speed challenge. On day two, the competitors work beside some of Los Angeles' best food trucks for a nighttime rally in Venice Beach, where they'll meet Daniel Shemtob, head chef of two-time Race winner Lime Truck.

David vs. Goliath: Final Showdown

With two trucks left to fight in the finale, each team steals one dish from the other's menu and crafts their own versions to sell at the Regarding Her Food Festival. Tyler Florence surprises them with a high-stakes rapid fire challenge judged by three renowned Los Angeles chefs, and he allows them to only sell one all-in entrée all day. Both teams scrap for their last sales, hoping to claim the grand prize of $50,000!