The Great Food Truck Race Episode Rating Graph

The final two teams go head-to-head at a San Diego brewery where they must sell a dish based on the other team's signature menu item. After tasting a flight of craft beer, the teams create new specials to sell as a paring to brewery patrons. Next, Tyler Florence and Chef Ruffo Ibarra challenge the trucks to cook with the hottest chilies in the world. Both teams pull out all the stops, but only one team is awarded the $50,000 and crowned winner of the hottest season ever!

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.

The five food truck teams are tested as they go deep-sea fishing in order to earn their seed money from Tyler Florence. The Alaskan elements are taking their toll not just on the teams but also on the trucks. One truck breaks down on the side of the road, and several teams underestimate the huge demand for their food in Homer, struggling to meet demand and keep their kitchens stocked. A surprise judge visits all the teams and tastes their dishes, and his favorite dish will win its creators a huge advantage -- immunity from elimination!

At the iconic Chase Center, home of the Golden State Warriors, the three remaining food trucks teams have to shoot hoops in order to earn their choice of proteins. On day one, host Tyler Florence makes the trucks remain stationary while the teams become delivery services. The inability to sell on their trucks pushes the teams to their limit, and a tense elimination reveals the final two teams.

The four remaining food truck teams meet host Tyler Florence on the beach to create their own signature beachside snack. Judges award $300 to the team with the most-delicious beach bite, and the team that sells the most treats earns $300 as well. Rivalries grow, and the sales competition is fierce among the final four teams, but a mistake in strategy leads one all-star team to give up its dreams of winning the title.

Four teams meet up with Tyler Florence in Mobile, Alabama, hoping to sell to the massive Mardi Gras crowds lining the streets, but they soon find it's not as easy as it looks. Then, one team accuses another team of cheating, and instead of earning them brownie points, their accusation backfires in unexpected ways.

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.

The four remaining food trucks travel to Glamis, Calif., where they race down sand dunes to win their choice of protein. An innovation challenge from Tyler Florence puts everyone's creativity to the test, but the teams struggle to beat the heat while facing their biggest crowds yet.

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.

In Napa Valley, Calif., the six remaining food truck teams go head-to-head in a grape-stomping competition with a unique prize. Host Tyler Florence challenges them to incorporate red wine in a dish for a taste test he judges, and he forces the teams to get back to their roots and compete for sales the old-fashioned way. After two days of selling, one team has a stellar sales total, and one truck must close its doors for good.

Tyler Florence brings the teams into Biloxi, Mississippi, where they hope to rack up some big sales. One team struggles to stay together and comes back stronger than ever, while another team that was previously on top plummets to the bottom two. Though sales start booming, none of the teams are prepared for the backlash when they're accused of price gouging.

The competition heats up in Manhattan Beach, Calif., where Tyler Florence challenges five food trucks to impress a trio of secret foodies with three courses of international fare. Next, the teams compete to create the best recovery snack for local athletes before assembling for a shocking elimination.

Although eight teams arrive to compete, it's the Los Angeles heat that leads the race -- and not in a good way. Special guest and all-star season winner Lime Truck challenges the teams to an eye-opening, head-to-head selling competition. As if that weren't tough enough, all the teams struggle with finding good spots with enough crowds to sell in the City of Angels. Tensions come to a boiling point when one team's home field advantage adds fuel to the already smoldering rivalries.

As they gather in a forest of California redwoods, host Tyler Florence tells the five remaining food truck teams that they need to forage for ingredients to make a tasty treat. Surprise judges determine whose creation wins the prize. Using the ingredients from the challenge, the teams must make a dish with the power to keep them in the race, but for one team, it's the end of the road.

The Season 5 finale brings the remaining two teams to Florida, where they have to demonstrate what they have learned throughout the race as they vie to make the most money and win the top prize.

Five aspiring food truck teams kick off the season in snowy Wolfeboro, New Hampshire. Tyler Florence challenges the contestants with naughty and nice holiday ingredients, and they compete for sales while battling the elements in a winter wonderland.

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.

Seven incredible food truck teams assemble at Fisherman's Wharf in the food capital of the United States, San Francisco, to do battle as Great Food Truck Race All-Stars. Host Tyler Florence challenges the food trucks -- Aloha Plate, The Middle Feast, Seoul Sausage, The Lime Truck, Waffle Love, NOLA Creations and Mystikka Masala -- to complete a special bread bowl challenge to uncover the keys to their trucks. The teams head out to shop and sell for the first day of the intense competition. When these best-of-the-best teams face off, a small decision has huge consequences and sends one all-star team home.

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.

Host Tyler Florence shakes things up in Lake Charles, La., when he tells the teams to plunder one another's food trucks for a challenge judged by a band of hungry foodie pirates. Thousands of customers swarm the trucks, stressing one team to point of implosion and propelling another team to new heights.

Six food truck teams meet up with Tyler Florence in Tampa, Fla., and are shocked to see a squadron of police officers arrive with sirens blaring. The officers are there to judge a contest based on Tampa's gift to the culinary world: the Cuban sandwich. After the challenge, the teams struggle with stormy weather and finding a good location to sell in the city, leading to one truck's elimination.

Tyler Florence finds out what makes the final three teams tick when he spends time with each food truck in Miami, Fla. Challenges to make a crowd-pleasing pork dish and an innovative coffee creation keep all the cooks on their toes, and with the $50,000 prize so close, tensions flare like never before.

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

Season 6 comes to a finish with the final two teams arriving in St. Louis, where Tyler challenges them to create three dishes with three different proteins in 30 minutes. Then, it's off to Chicago (well, after a quick detour) as they race to sell three different ethnic dishes in three different neighborhoods in hopes of winning $50,000.

The six remaining teams roll into San Diego, where Tyler Florence makes them pair up for a taxing team challenge involving a slimy sea creature. At elimination, one team has a shocking announcement that changes the rest of the competition.

In Santa Barbara, Calif., Tyler Florence puts the final three food truck teams to the test on a sprawling avocado farm, where they race to pick and pit 50 avocados. Team morale is tested when they're challenged to one-up each other's avocado dishes, and one team's family makes a surprise visit. The final two teams are revealed.

The trucks pair up when in Austin for a Match.com event; and on the next day, switch trucks and sell their partners' food. Later, Tyler reveals that the elimination comes down to a $6 deficit.

Last season's grand prize winner Evanice Holz from Señoreata Food Truck challenges the four remaining teams to turn their family recipes into plant-based creations to sell at Smorgasburg, an epic Los Angeles food event. After pairing the teams up to sell as two units, Tyler Florence offers his own family favorites as inspiration. Then, a tearful elimination sends a much-loved team home empty-handed.

Seven teams arrive in Venice Beach, Calif., ready to sell. Chef Antonia Lofaso challenges the teams to craft a signature dish that reflects who they are as a food truck. On the streets of Venice, Tyler Florence makes the trucks to swap teammates for the day, a rivalry heats up, and one team member is pushed over the edge.

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.

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.

Tyler Florence makes the four remaining food truck teams throw javelins to determine their protein in a skewer challenge, and the winner gets to choose the team to pair up with for the day of selling in Fort Lauderdale, Fla. A Sonic Drive-In shake challenge puts everyone's sweet skills to the test, and a thrilling elimination twist has the power to change everything.

Tyler Florence challenges the six remaining food truck teams to practice their survival skills by starting a fire to make delicious s'mores, and the judges for the taste test are the other teams! Because of its long daylight hours in the summer, Palmer, Alaska, is home to some of the largest vegetables in the world. The teams are tasked with creating dishes using some of Palmer's most famous vegetables, but the obstacles mount as the teams start to sell amid short daylight hours, raging winds and blistering cold.

The final two teams meet up with Tyler Florence and go head-to-head in rugged Fairbanks, Alaska, where intense challenges and tough sell days test both food trucks like never before. With unparalleled grit and determination, one team will be named the champion and win the grand prize of $50,000, and one team will leave Alaska with only dashed food truck dreams.

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

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

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 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.

A truck shocks the competition by replacing a member of their team with a previously eliminated competitor. One rookie truck strategizes and sets their sights on taking out one of the pros, but their plan backfires in an unexpected way. Then, a pro team that's been on the bottom turns up the steam and scraps their way up the rankings. Plus, acclaimed Chef Antonia Lofaso returns with a unique challenge of her own.

Tyler Florence welcomes nine food truck teams to Laguna Beach, Calif., where they begin the battle to win the hottest season ever. In their first challenge, Tyler dares the teams to light him up with their hottest dish, but only one team can bring enough heat to make him cry tears of spicy joy. Maybe Cheese Born With It, a mac 'n' cheese food truck team, starts off with stellar sales but gets less than stellar reviews. Meanwhile, Senoreata, a plant-based Cuban truck, instantly forms a rivalry with Mexican food truck Salsa Queen, pitting their head chefs against each other. The team with the lowest sales is sent home.

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 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.

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.

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

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.

The four remaining family food truck teams head inland to the Santa Barbara Wine County, where they must face a challenge involving ostriches. Beginning to gel as food trucks, the teams sell in the Danish town of Solvang, Calif., where they're given a challenge steeped in the local culture that causes some setbacks. After a busy weekend of selling, one team is sent home after a very close elimination.

In the season finale, the final two food truck teams return to the competition's starting point for an ultimate face-off in the City of Angels. Tyler Florence brings the trucks to an upscale winery, and they're forced to pull out all the stops, knowing that one team will have to close its doors forever and one will walk away with the grand prize of $50,000.

The remaining five trucks arrive in Tuscaloosa, Ala. to find Tyler Florence and pastry chef Jan Moon waiting for them with a challenge: to crack the most pecans in just 15 minutes. The teams must then use their pecans in a dessert dish to sell on their trucks, with the winner receiving valuable mentoring time with Jan and the team that makes the most profits winning $200. On the second day in Tuscaloosa, Tyler challenges the cooks to a happy hour: for one hour, the pecan dishes will be sold for $1 only, and the team with the overall lowest sales will be out of the competition.

Seven teams with dreams of running their own food trucks arrive in the streets of the French Quarter in New Orleans where they meet host Tyler Florence. For their first challenge, the teams must create their own version of a beignet and sell it in the French Market in a challenge called "Dough for Dough." Whatever money they earn, they get to add to their seed money. Next, the teams shop and hit the streets to sell, and find out that running a food truck is harder than they thought! In the second challenge, the teams must impress New Orleans Celebrity Chef Susan by creating a dish inspired by the popular Hurricane drink. One team is eliminated and six make it closer to the finish line and the grand prize of $50,000.

For the first time in The Great Food Truck Race's history, Tyler Florence pits four food truck pros against five food truck rookies in an epic David vs. Goliath battle to win $50,000. The nine teams arrive in Los Angeles ready to fight, but no one is prepared for the twists and turns Tyler has in store. With over 4,000 licensed food trucks already on streets, the competition in Los Angeles proves to be one of the toughest challenges.

The remaining three food truck teams arrive at a peach farm in Athens, GA, where they meet Tyler Florence and Athens chef Mimi Maumus. In the first challenge, the teams make a savory dish using the provided ingredients and peaches. The winning team gets to shut down the other two trucks for one hour at any time during the sell. Then, Tyler throws them a curveball while shopping and asks them for a completely fresh menu. The team that with the lowest sales is sent home.

The teams are told to come up with creative marketing campaigns when they arrive in Tucson, where they also face the challenge of putting their own twists on a hot dog loved by locals and performing a catchy jingle at a folk festival.

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.

Tyler Florence has a surprise for the four remaining food truck teams: a taste of the Nashville's famous hot chicken, prepared by Nashville native and owner of restaurant 400 Degrees, Aqui Hines. The teams sample and see if they can take the heat, then Tyler challenges them to make their own versions of hot dishes -- but without chicken. Aqui tastes the dishes, awarding the winner $500 in their till. On the second day in Nashville, Tyler has the teams to create their own self-promotion, much like the many artists in the city. Country singer Craig Wayne Boyd judges their promotions, rewarding the winning team with immunity.

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 teams take on a challenge of one sweet and one savory dish using locally-grown strawberries at the California Strawberry Festival in Ventura County; one team uses their family network to attract customers; another team can't get organized.

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.

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

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.

The three remaining food trucks meet Tyler Florence at the Grand Prix of Long Beach, Calif., where they must create a dish inspired by a chili cheese Coney dog. One team is awarded an extra hour of selling time, giving them a coveted head start. On day two, the trucks are challenged to create their own riff on a longtime Long Beach favorite -- chicken and waffles. The teams push themselves to the limit in hopes of winning the reward of tripling their sales total, but only one team can win -- and one team must head home.

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.

Eight food truck teams can't believe their eyes when Tyler Florence welcomes pro-baseball legend and two-time All-Star Mookie Betts to a Los Angeles little league field, where he will judge a ballpark eats challenge. Not only will one team receive a reward for crafting Mookie's favorite dish, but whoever serves the most meals to 150 little league all-stars and their families will receive immunity along with the largest reward in the history of The Great Food Truck Race.

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.

Host Tyler Florence welcomes nine food trucks to the NASA Johnson Space Center in Houston, Texas, where their epic nine-city road trip for $50,000 across America's Gulf Coast begins. These first-time food truck teams face daunting challenges in the hopes of reaping unprecedented rewards, including award medals that have carryover value in the next city. Tyler groups the teams into squads who must scrap for sales in an all-out selling frenzy, and the bottom two teams must face a first time ever shocker of an elimination.

Two food truck finalists join Tyler Florence for the final leg in Fort Meyers, Florida, where they feed their fans on a day of intense selling and challenges. Then at the South Beach Wine & Food Festival in Miami, the teams' ultimate fate will be determined, and the winner will claim $50,000 and the title of Great Food Truck Race champion.

Tyler Florence meets up with the four remaining food trucks in Las Vegas, and Sin City proves to be the toughest sell yet. The teams have to get creative on the casino floor when they spin the "protein roulette" wheel, and they put their service skills to the test for an in-suite dining challenge on the strip.