Aired: 1/13/2015
Bastianich and Love look to the East for delicious flavors and high profits; two young women impress the high-tech denizens of San Francisco at Rice Paper Scissors; the Lone Wolf food truck has a new American spin on classic Vietnamese banh mi.
Aired: 1/20/2015
The owner of an Atlanta food truck loses money in a Ponzi scheme; a chef that was forced to shutter his popular restaurant in order to pay for a lengthy custody battle.
Aired: 1/27/2015
An edgy Moroccan food catering company with dreams of conquering Manhattan; the funky creation of two sisters who think they make the best plant-based hot dog on the planet.
Aired: 2/3/2015
A Los Angeles deli where everything on the menu is roasted to perfection, including their signature sliders; a popular chef-driven breakfast café owned by an ex-stockbroker turned restaurateur.
Aired: 2/10/2015
A food truck owned by newlyweds uses only handmade ingredients that showcase the owners Venezuelan roots; two childhood friends that have generated a huge social media following that has the entire city of Buffalo rooting for the colorful company.
Aired: 2/17/2015
A married couple runs a restaurant with an international small plates menu in Las Vegas; a restaurant that serves slow-cooked meats with a heap of healthy options in a fast-casual setting.
Aired: 2/24/2015
A food truck hopes to stabilize their business by opening a brick-and-mortar location; two culinary teachers from Philadelphia look to transition from the classroom to a fast-casual takeout restaurant.
Aired: 3/3/2015
A rock n' roll couple from Detroit wants to take their hand-crafted delights and turn them into a nationwide sensation; a company outgrows its tiny space within two years of opening.
Aired: 3/10/2015
Two successful catering companies – both based in underserved markets – fight for the chance to score an investment from restaurateurs and investors Joe Bastianich and Tim Love.
Aired: 3/17/2015
Restaurateurs and investors Joe Bastianich and Tim Love must choose between mad scientists – mad food scientists, that is, each with a unique approach to molecular gastronomy.
