In the series premiere, seven gourmet food trucks arrive in San Diego, where the teams will compete to see who can make the most money. The losing truck returns home, while the rest continue on their cross-country quest for $50,000. Tyler Florence hosts.

The six remaining teams arrive in Santa Fe, N.M., and they're greeted by a snowstorm, which complicates the challenge.

The trucks head to Fort Worth, where the teams will have to carve a challenging cut of meat and incorporate it into their menus.

The four remaining teams make their way to New Orleans, where surprise catfish cook-off awaits them.

The food trucks head to Jonesborough, Tenn., a small town with only 5000 residents (aka potential customers). Later, they're challenged to cook a five-course meal in the style of a pioneer-era chuck wagon.

Season 1 concludes as the two remaining trucks arrive in New York City and the teams race to find customers in all five boroughs. Then, in the final cooking challenge, each team must prepare the other's signature dish before the $50,000 grand prize is awarded to the winners.

Eight gourmet food trucks begin their cross-country quest for $100,000 in Malibu, Cal., in the Season 2 opener. The first challenge has the teams creating inventive dishes using one lobster and fresh produce. Then, the trucks move on to Las Vegas.

The trucks arrive in Salt Lake City, where sausages are to be made at a Creminelli Fine Meats production facility. Chef Ryan Lowder is the guest judge.

The trucks roll into Colorado, where the teams harvest morel mushrooms and create original dishes, which will be judged by local chef Frank Bonanno. Later, NFL legend John Elway presents the teams with a Speed Bump challenge.

The five remaining teams arrive in Manhattan, Kan., where they're tasked with creating original dishes on a five-dollar budget.. Later, they sell their food to Kansas State University students.

The four remaining trucks roll into Memphis for a barbecue challenge. Local barbecue legend Jim Neely serves as a guest judge.

In Atlanta, the teams must beg and borrow ingredients from locals when creating original dishes that incorporate Georgia peaches and peanuts. The winning team gets a guaranteed spot in the finals.

The two remaining food trucks arrive in Miami and embark on a grueling three-day final challenge in the Season 2 finale. The first team to cross the finish line receives $100,000.

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.

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.

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 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 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 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 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.

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.

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.

The five teams arrive in Santa Fe, N.M., where they are faced with hot weather and hot flavors when Tyler challenges them to use peppers to create a dish that's representative of the city. Later, they are given only one hour to shop for an entire weekend of selling.

The final four race to Texas, where steak determines how much seed money each team receives. Later, a Speed Bump is encountered; and an elimination occurs during a visit to the Cadillac Ranch in Amarillo.

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.