Keep on truckin'? Not if you get eliminated from this season of The Great Food Truck Race.
In the Food Network series' third outing (premieres Sunday, 10/9c), everyday folks with nothing more than a clever food concept, determination and a dream compete to see if they can take the heat in the growing food truck industry. But these are not the veterans of seasons past. In fact, they don't even own their own food truck -- yet...
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What are the holidays without great food? TVGuide.com has gathered some of the best chefs, including Rachael Ray, Tom Colicchio, Ted Allen, Tyler Florence and Michael Symon, to tell us their favorite holiday cooking memories, how to put a twist on a traditional recipe, and their biggest tips for a successful feast. So make sure to watch all our videos below and tell us which dishes you plan on making throughout the holiday season!
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After a coast-to-coast challenge and six defeated food trucks, the Lime Truck and Hodge Podge were the last two competitors in Sunday night's finale of Food Network's The Great Food Truck Race. Did The Lime Truck's take on fresh California cuisine drive laps around its rival? Or did Hodge Podge's fancier twist on comfort food propel it through the finish line first?
The final stop: Miami, where the first truck to make $15,000 and meet host Tyler Florence at South Point Park would win.
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The Great Food Truck Race revs up for its second season on Sunday (10/9c on Food Network). This time, everything's bigger (well, maybe not host Tyler Florence: Eight trucks (one more than last season) will compete for $100,000, which is double the prize money from the show's first outing.
The mobile food purveyors will start in Malibu, Calif., then try their hand at selling to the crowds in Las Vegas, Salt Lake City, Denver, a little town called Manhattan in Kansas, Memphis, Atlanta and finally end up in Miami. Now that the competitors have had a chance to see the first season of The Great Food Truck Race, it'll be interesting to see if they've learned about marketing and resourcefulness as part of their food-selling strategy.
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