Food Truck Nation

Brad Miller heads to Seattle, where Rob Killiam of Bread and Circuses is dishing out comfort food with a playful twist. Brad samples the Nacho Cheeseburger and the Pizza Supreme Corn Dog before heading across town to find the Peasant Food Manifesto truck, where owner Beth Clement is making comfort foods inspired by global cuisine. Brad tries her Kimchi Mac and Cheese as well as the Korean Cheesesteak. Finally, Brad heads to Hollywood for dessert at the Recess Ice Cream truck. Owner Jessica Lo Ibarra specializes in loaded ice cream sandwiches, and Brad tries a double chocolate cookie creation with chocolate ice cream and pieces of malted milk balls. Then he double dips with the French Toast Ice Cream Sandwich, which has blueberry cheesecake ice cream between battered and fried Texas toast.

Brad Miller hits the road in St. Louis, where he gets a taste of authentic Hawaiian food from Buzz's Hawaiian Grill food truck. Brad tries Chef Thomas "Buzz" Moore's signature yellow fin tuna poke bowl and his Kalua Pork Buns topped with barbecue sauce and pineapple slaw. Next, Brad travels to Seattle to meet Chef Shimi Kahn at Falafel Salam, where he tries the lamb gyro salad and the famous falafel with spicy pickled mango sauce. Then Brad finishes things off in Nashville at the Retro Sno truck, where he learns how to make extra-large snow cones from scratch with a variety of homemade toppings. He tries the Rainbow Snoball with cherry, pineapple and blueberry sauces as well as the Tres Leches Snoball with vanilla ice cream, caramel and sweetened condensed milk.

Brad Miller begins his culinary adventure in Nashville at Red's 615 Kitchen food truck, where Chef Eric White is known for his take on the local favorite, hot chicken. Then Brad heads out west to Portland, Ore., where he checks out White Elephant Asian Fusion, a food truck delivering authentic Laotian cuisine. Brad samples a few dishes from Chef Chris Soutavong, including his special Green Papaya Salad and Waterfall Beef with sirloin marinated in soy sauce, red chile and ginger. Finally, Brad heads up to Seattle to visit the city's first Native American food truck, Off the Rez. Chef Cecilia Rikard shows Brad how to make their famous frybread taco topped with sausage gravy and a fried egg, and for dessert, they assemble an ice cream sundae with all the fixins nestled between more fresh, warm frybread.

Brad Miller heads to Portland, Ore., to visit Chef Melissa McMillan at her Pastrami Zombie food truck. She shows Brad how to make the truck's namesake sandwich, and he also tries the Cubby Cubano, a twist on the classic Cubano sandwich. Next Brad swings down to St. Louis to visit Guerrilla Street Food, where Chef Joel Crespo serves up Filipino food with a spin. Brad tries the traditional beef asado with crab roe fried rice as well as a Filipino-style sweet bread sandwich stuffed with barbecue pork, pate and pickled veggies. Finally, Brad heads to Nashville for a taste of Grandma's cooking at The Tennessee Cobbler Company. Chef Jami Joe shows him how to make a Peach Cobbler Milkshake and her grandma's Blueberry-Lemon Cobbler with fresh blueberries and ice cream.

Brad Miller gets a taste of Venezuelan street food at Arepas House food truck in Denver, Colo., where Chef Jorge Dominguez serves a traditional corncake sandwich filled with marinated flank steak, grilled pork sausage and creamy avocado sauce. In Nashville, Tenn., Brad checks out inventive macaroni and cheese from Chef Kayla Nicholson and The Mac Shack truck. Brad samples the Mac Waffles, a spin on chicken and waffles, with three-cheese macaroni baked right in. For dessert, he hits Atlanta, Ga., and the Simply Done Donut truck, where owner Karissa Norfleet presents a pair of sweet mini doughnuts.

Brad Miller travels to Atlanta, Ga., where he finds the Deep South Biscuit Co. truck and Chef Gia Rosenfeld delivering the goods with a fried chicken biscuit with bourbon-bacon jam and a brisket biscuit sandwich with cherry cola barbecue sauce. Next, Brad visits the Hunje truck in Denver, Colo., where Chef Jason Bray serves Brad a plate of hickory-smoked fried chicken wings slathered in homemade Asian hot sauce. Finally, Brad is in Las Vegas, Nev., to sample dessert hand pies, like the strawberry French toast creation, at the Smiley Pies truck.

Neapolitan-style pizzas; Hatch Pizza with shredded chicken and roasted green chilies; Belgian Farmer Pizza with bacon, Brussels sprouts, and goat cheese; artisanal burgers.