The final three teams head to the Coachella Valley in Southern California ahead of a massive country music festival; Tyler Florence educates the teams on locally grown Medjool dates; each truck must create and sell an original date dish.

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.

Seven teams gather at a cattle ranch outside of Los Angeles to take on the first challenge: each team must squeeze a pitcher of orange juice to receive the seed money and keys to the truck.

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.

The trucks meet Tyler at a Sonic Drive-In in Phoenix, Ariz., for a blind taste test and original savory dish challenge inspired by Sonic's signature drinks; the truck that made the least money is sent home, and the four remaining teams move forward.

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.

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.

In the fourth-season finale, the last leg of the race sends the remaining teams all over the East Coast, beginning with a stop in Annapolis, Md., followed by a crab challenge—and a surprise elimination—at a Chesapeake Bay wharf. Afterward, grub is sold in the suburbs of Virginia; and the winner is declared in Washington, D.C.

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.

Season 4 begins in Beverly Hills, where the eight competing teams are instructed to prepare a signature dish that must be sold for at least $20. Later, they are given a second challenge to complete in San Francisco.

Chicago mayor Rahm Emanuel judges a pizza challenge. Later, the teams must incorporate hot dogs in all of their menu items.

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.

The seven remaining teams are unable to restock their supplies when they arrive in Portland, Ore.; and later, they are told geoduck must be their main ingredient in all menu items.

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.

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.

The six remaining teams travel to the mountains of Pocatello, Idaho, where they are told to remove all starches from their menus. Their next challenge finds them digging up spuds at a local farm and using what they collect as the main ingredient in their recipes.

The five remaining teams meet Tyler at Mount Rushmore, where they are given money to shop for supplies in Rapid City, S.D., but without use of their cars. The next day, a side of bison must be butchered and then incorporated fully into their menus.

The remaining six teams arrive at the Naval Air Station Pensacola in Florida to receive their next marching orders. For this challenge, the highest grossing teams from the first leg of the race get to pick teams to work with to feed 50 service members. The teams pair up and have one hour to cook before the hungry service members arrive. 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 the teams get a chance at a life vest when Tyler offers immunity to the next round to the team that can make the most profits off a dish featuring the special of the day, a full fresh Red Snapper.

The trucks roll into Yuma, Ariz., and head to the historic Yuma Territorial Prison; the teams complete a relay challenge involving artichokes and bacon, then the chefs must add an original dish using those ingredients to their food truck menus.

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.

Tyler Florence sends the eight teams into Galveston, Texas, where baseball all-star Justin Turner judges a Ballpark Bites challenge and awards one of the biggest cash prizes in The Great Food Truck Race's history. The Stars and Stripes squad loyalties are pushed to their limits as they face huge crowds, struggle to outsell one another and confront tough challenges on the Gulf Coast.

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.

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.

The four remaining teams enter the Twin Cities of Minneapolis and St. Paul. Challenges include serving food on a stick and cooking with Spam.

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.