The Best Episodes of Restaurant Startup

Joe Bastianich and Tim Love decide whether or not to invest in Kraken Congee in Seattle, Wash. or Ramy's Falafel Fusion in Portland, Ore.

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Food trucks are featured, including Baby's Badass Burgers in Los Angeles; and Bacon Bacon in San Francisco, which features a bacon-theme menu.

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Baked goods are featured. Included: a mother-and-daughter team from Brooklyn who want to open a quick-serve waffle-cone restaurant in Manhattan; and friends from New Jersey who came up with the idea of an upscale bread company.

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Two fledgling "small plate" businesses from Los Angeles are featured. Included: a catering company run by two best friends; and a husband-and wife team who want to grow their charcuterie business.

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Two pasta companies compete for financial assistance, including a gluten-free-pasta concept that uses chickpeas as a main ingredient; and a ravioli tasting bar featuring unusual flavor combinations.

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California natives have a idea of infusing bacon and chocolate. A couple from Oakland hope to sell alcohol infused marshmallows.

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Joe Bastianich and Tim Love hear a pitch from Mac-o-licious, a pair of divas from Los Angeles who claim to have the best Mac ‘n’ Cheese. By adding artisanal cheeses and high-end ingredients, they hope to get a shot at creating their dream restaurant. Next up is a pitch from a young couple who burst onto the San Francisco food scene with Bespoke Donuts, a made-to-order, hand-crafted doughnut restaurant offering both sweet and savory choices.

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A chef and his wife create a successful snout-to-tail catering company; a small anchovy-themed pop-up is run by a recently divorced couple who want a more permanent location.

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Bastianich and Love look to the East for delicious flavors and high profits; two young women impress the high-tech denizens of San Francisco at Rice Paper Scissors; the Lone Wolf food truck has a new American spin on classic Vietnamese banh mi.

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The owner of an Atlanta food truck loses money in a Ponzi scheme; a chef that was forced to shutter his popular restaurant in order to pay for a lengthy custody battle.

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An edgy Moroccan food catering company with dreams of conquering Manhattan; the funky creation of two sisters who think they make the best plant-based hot dog on the planet.

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A Los Angeles deli where everything on the menu is roasted to perfection, including their signature sliders; a popular chef-driven breakfast café owned by an ex-stockbroker turned restaurateur.

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A food truck owned by newlyweds uses only handmade ingredients that showcase the owners Venezuelan roots; two childhood friends that have generated a huge social media following that has the entire city of Buffalo rooting for the colorful company.

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A married couple runs a restaurant with an international small plates menu in Las Vegas; a restaurant that serves slow-cooked meats with a heap of healthy options in a fast-casual setting.

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A food truck hopes to stabilize their business by opening a brick-and-mortar location; two culinary teachers from Philadelphia look to transition from the classroom to a fast-casual takeout restaurant.

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A rock n' roll couple from Detroit wants to take their hand-crafted delights and turn them into a nationwide sensation; a company outgrows its tiny space within two years of opening.

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Two successful catering companies – both based in underserved markets – fight for the chance to score an investment from restaurateurs and investors Joe Bastianich and Tim Love.

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Restaurateurs and investors Joe Bastianich and Tim Love must choose between mad scientists – mad food scientists, that is, each with a unique approach to molecular gastronomy.

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