Eight teams of aspiring Food Truck owners arrive in Long Beach, Calif., to kick off this season's Great Food Truck Race: Lighthouse to Lighthouse. Host Tyler Florence welcomes the teams and presents them with the food trucks of their dreams and matching cars. The teams are then sent directly to the toughest, most cutthroat place in the food truck universe: the place where it all started, Los Angeles. These rookies learn quickly that running a food truck is much harder than it looks, and the seven surviving teams realize that they are in for the ride of their lives.

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The seven remaining teams roll into Flagstaff, Ariz., determined to get the hang of the food truck game. Just when things start to settle down, Tyler springs a Truck Stop cooking challenge on them: Create a dish featuring the local delicacy prickly pear cactus. Celebrity Chef Beau MacMillan judges the dishes and delivers a game-changing prize -- but Tyler is not done. On Sunday, he tells the teams to go vegan, and the teams scramble again to stay above water.

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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.

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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.

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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.

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The final three teams roll into Cleveland. In the spirit of Outback Steakhouse's famous Bloomin' Onion, the remaining teams are challenged to take an everyday vegetable, a ripe Ohio tomato, and create a delectable appetizer. Outback Co-Founder and Executive Chef Tim Gannon visits the trucks to sample the food and determines the winner ... and the losers suffer through a "punishment" at a restaurant owned by a previous Great Food Truck Race contestant! Tyler also mixes things up with a hilarious Speed Bump: the teams must transfer their entire operation to a hot dog cart and continue to make sales on foot.

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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.

Source: Food Network