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About Face in South Dakota

Episode | From: The Great Food Truck Race

The five remaining teams meet Tyler at the Crazy Horse Memorial, 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 race to the Wild Idea Buffalo Co., where they find a side of bison that they must butcher for use in all menu items. After selling $1,500 worth of their bison menu, they rush to be one of the first three teams to reach a vista and win a reward, and the next day the losing team is eliminated.

Where's the Beef?

Episode | From: The Great Food Truck Race

The five remaining teams roll into Fort Worth, Texas, the beef capital of the world, and assemble in front of the courthouse. After the weekend’s competition gets underway, Tyler calls the teams with their Truck Stop challenge: butcher a side of beef and incorporate into a special dish. Unaware of the challenge’s steep odds and secret judge “King of Fort Worth” Tim Love (Lonesome Dove), the challenge winner earns $1,000 towards its final tally, an amount equivalent to immunity.

Shrimpin' Ain't Easy

Episode | From: The Great Food Truck Race

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.

High Steaks in Texas

Episode | From: The Great Food Truck Race

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.

Chile Santa Fe

Episode | From: The Great Food Truck Race

With just a few miles before they reach the small art community of Santa Fe, N.M., the six remaining teams make frantic calls to local tastemakers to rally support for their weekend of sales. After meeting Tyler in Santa Fe Square, they receive a stipend and the action begins. The teams are interrupted as Tyler calls with their Truck Stop challenge: the teams must each add a special dish to their menu that includes local red or green chiles. Over the weekend, secret judge Eric DiStefano (Coyote Café) samples each of the dishes, and the winning truck receives immunity from the weekend’s elimination.

A Pinch of Salt Lake City

Episode | From: The Great Food Truck Race

The seven remaining teams roll into Salt Lake City, and Tyler 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.

Miami Heat

Episode | From: The Great Food Truck Race

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.

Gold Rush

Episode | From: The Great Food Truck Race

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.

Rocky Mountain Highs and Lows

Episode | From: The Great Food Truck Race

Tyler 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.

A-Z: O for Out-of-Bounds Oysters

Episode | From: Diners, Drive-Ins and Dives

Guy Fieri's diving into all kinds of classic comfort foods. In Kansas City, Mo., a real deal chef is serving his dressed-up version of chicken pot pie and steamed mussels. In Franklin, Tenn., a Southern spot is crankin' out jambalaya, chargrilled oysters and a regional favorite. Then near the Nashville airport, a food truck turned deli is keepin' it funky with all kinds of homemade soups, salads and even some graffiti.