The final four trucks land in Memphis, Tenn., the barbeque capitol of the world, at Court Square Park. For the most grueling Truck Stop challenge yet, the teams have four hours to retrieve a 100 lb. hog from legendary BBQ joint The Rendezvous, carry it back their truck, butcher it and create a barbeque sauce and dish on the master pit. Stakes are high as the dishes are judged by Jim Neely, the godfather of Memphis barbeque. The teams begin to sell in the city, when Tyler calls with the Speed Bump: for the remainder of the weekend, the teams may not sell any dishes with meat. On the second day of selling, Tyler adds another game changer when informs the teams a local food blogger is presenting immunity from elimination to the truck with the best vegetarian dining experience.

The remaining chefs are brought to Charlie Palmer in New York's Grand Central Terminal for their next test: storytelling. Alton reveals six postcards and hidden on the back of the cards are six iconic New York locations and each chef is assigned a different location. The mission is to create a culinary story based on one of these iconic sites and present how they have each put New York on a plate. Will they incorporate iconic foods like the beloved New York bagel?

Ten esteemed chefs arrive in Los Angeles ready to prove they have what it takes to become The Next Iron Chef. Utilizing their ingenuity, the chefs must make a sandwich that represents their personality and later find themselves on a beach cooking with the one ingredient they said they would want if stranded on a desert island.

Giada, Tyler, Sunny, Wolfgang and Duff are going NUTS for nuts! Whether they're peanuts in a creamy white chocolate pretzel spread, walnuts smothered in caramel and chocolate, or crushed almonds inside a melt-in-your-mouth macaron, these dishes and more are sure to make anyone get a little NUTTY!

In Sacramento, Adam visits the California State Fair for fried food on a stick; then it's pancakes at Jim Denny's before facing off against five pounds of chili-smothered hot dogs in the Knucklehead Challenge at Parkers Hot Dogs.

The folks at Iron Chef are turning up the heat with dynamite dishes that set their senses on fire! Iron Chef Alex Guarnaschelli torches her taste buds with the spicy meatball and pork carnitas tacos at Johnny Sanchez in New Orleans. Iron Chef Gauntlet competitor Stephanie Izard loves the spicy Indian dosas at Dosa on Fillmore in San Francisco. Iron Chef winner Brad Farmerie heads to Uncle Boon's in New York City for their green curry snails and spicy rotisserie chicken salad, while Iron Chef winner Viet Pham prefers to set his mouth ablaze with the Nashville-style hot chicken at Howlin' Rays in Los Angeles.

Robert Irvine heads to Lake Tahoe to the American Century Championship Celebrity Golf Tournament. He has just six hours to feed a tent full of 250 celebrity players and tournament sponsors at the Edgewood Tahoe Golf Course. By the end of the final round of play, Robert must create a gourmet grilling experience in a beautiful kitchen on the greens.

Nadia G and the Bitchin' Kitchen crew take an epic bite out of Austin, Texas. When the boys are late for the start of the new show, Nadia G vengefully shkoffs a tasting menu at Swift's Attic. A bizarre kidnapping incident brings the boys to Lick Honest Ice Creams. The crew ends their Austin adventure at La Barbecue, where Nadia awkwardly interviews the pit master and the crew fights over Texas sides. Panos reports on all-natural farming at Countryside Farms, Hans eats healthy vegan tacos at The Vegan Nom and the Spice Agent uncovers the spicy secrets of Texas rub. Mayhem and hilarity ensues.

Eddie Jackson might miss college football and parties, but most importantly, he misses the food! No matter the time, day or night, you can always find some of the best bites around to satisfy your campus cravings.

One chef has their arms full when they're forced to do all of their ingredient shopping without the use of a basket. Then, someone needs to think fast when they have to start their huevos rancheros over from scratch. And one chef attempts not to get bent out of shape even though their crepe pan is.