The Great Food Truck Race
7 episodes
3,559 Miles to a Dream
Eight teams of aspiring food-truck owners arrive in Los Angeles and begin competing for their own food truck and $50,000 of seed money to start their business in the Season 3 opener.
Attitude at High Altitude
The seven remaining trucks arrive in Flagstaff, Ariz., and the teams are tasked with creating a dish featuring prickly-pear cactus, a local delicacy. Chef Beau MacMillan is a guest judge.
Even Food Trucks Are Bigger in Texas
Ballpark-inspired fare is made when the teams visit the Amarillo National Bank Sox Stadium, home of the Amarillo Sox, a minor-league baseball team.
Baby Got Razorback
The five remaining teams head to the college town of Fayetteville, Ark., and are tasked with using Pop-Tarts to create breakfast dishes for hungry college students. Acclaimed teen chef Jeremy Salamon is a guest judge.
Music City Madness
The four remaining teams arrive in Nashville and prepare a picnic for the country-music duo Joey + Rory. Later, two members of each team must sit out of a challenge while their other teammates train culinary students to do their jobs.
Mistake by the Lake?
The teams create gourmet dishes using tomatoes. Outback Steakhouse cofounder Tim Gannon serves as a guest judge. Later, the food trucks are taken in to be serviced, and the teams must sell their dishes from golf carts.
Where in the World is Lubec?
The final two teams race to Boston in the Season 3 finale. Once they arrive, they are tasked with adding an authentic New England lobster dish to their menu. Two lobstermen rate the dishes and award the winner a head start to Maine, where they'll sell head-to-head one last time before host Tyler Florence counts their money and reveals the winners.