In the premiere episode, I’m headed to Birmingham to explore one of the hottest up-and-coming food cities in the country. The owner of Chubbfathers is committed to cooking comfort food and feeding hungry folks—even if they can’t pay—out of his postage stamp-sized kitchen on wheels. Then there’s the young couple who decided to take the money they had saved for a wedding and spend it on a food truck, Highway Kabobery, that serves artisanal kabobs and fresh sauces. At Granny’s Fish ‘N Grits a multi-generational family is crushing the legacy dishes of the South, including shrimp and grits and deep-fried catfish. In the end, I reward one deserving culinary dreamer with a $10,000 tip and a Food Network seal of approval.

The food truck scene has exploded in the sultry Southern city of Memphis. At El Mero, you’ll find Mexican food with a Tennessee twist, with offerings like Southern fried chicken tacos and braised brisket quesadillas. In a crowded food truck rally in Court Square there’s Soi Number 9, which serves Thai street food staples like spicy basil chicken and a variety of killer noodle bowls. At an evening concert at the famed Levitt Shell, the award-winning Stanley’s Sweet Street Treats offers its famous soft-shell crab BLT. Finally, I reward one deserving culinary dreamer with a $10,000 tip and a Food Network seal of approval.

Andrew attends a food truck rally in Huntington Beach, Calif.; he meets buddies who traded in corporate jobs to open their Chinese-inspired food truck, Mad Dumplings; their menu includes dumplings stuffed with fried chicken and longanisa sausage.

Andrew hits the streets of Minneapolis to explore the booming food truck scene; he checks out The Cave Cafe truck for East African-Italian fusion cuisine; he heads to Chicks on Wheels to experience one of the more eclectic food truck menus in town.

Andrew visits The Gateway, Salt Lake City's premiere outdoor shopping center; he meets the owners of The Salty Pineapple, a colorful Hawaiian lunch plate truck that serves up Kalua Pig, Garlic Chicken and a hand-mashed fruit drink called O'tai.

Andrew explores the outskirts of Charleston, S.C., where the food truck competition is fierce and dreams are big. He meets the owners of Brunch Holiday, a couple who serve a fusion of brunch traditions from the American South and the British Isles.