food trucks

Last Summer, the Food Network debuted its first series devoted to the food truck craze, The Great Food Truck Race, a reality competition hosted by Tyler Florence. Today, the network announced that the show will be back for a second season premiering on Aug. 14 at 10 p.m.

Eight food trucks from across the country will compete in a "coast-to-coast culinary road trip" through cities like Denver, Memphis, and Atlanta. Although the Food Network hasn't released an official list of the participating food trucks, our friends at Eater have some guesses.

Did you watch The Great Food Truck Race? Will you tune in for its sophomore season?

The food truck craze first took the nation by storm in 2009, and now, two years later, it shows no signs of stopping. In fact, as the world is introduced to more and more specialty food trucks (think beyond tacos to grilled cheese sandwiches and cupcakes), the trend is evolving.

The latest role of the food truck is that of party caterer. Instead of hiring a caterer to do all the cooking for a birthday party, engagement dinner, or anniversary, many people are letting food trucks do the work. It's hassle-free and you won't end up with any dirty dishes to clean at the end of the evening!

I was at a 30th birthday on Saturday, and they had a popular taco truck cater. The hosts rented the truck for the night, so guests didn't have to worry about paying for their orders. If you're considering hiring a food truck to cater your next event, read on for my pointers.

• A collection of sweet and savory snacks for your desk drawer. — Chow
• The FDA on radiation safety: "There is no risk to the US food supply." — FDA
• Was it the Noma book that cost René Redzepi a third Michelin star? — Grub Street SF
• Food trucks have officially jumped the shark: even Jack in the Box has one. — Eater
• How foodies are raising money for Japan. — Epi-Log
• As food prices soar, so will your restaurant tab. — Walletpop
• Amidst Japan's nuclear crisis, Chinese shoppers are stockpiling iodized salt. — Eatocracy
• Must make: Middle Eastern lamb pizza. — Serious Eats

• Watch Bethenny Frankel eat her way through New York City. — Grub Street NY
• The Cooking Channel will debut a new show about food trucks, Eat Street. — Fork in the Road
• Napa Valley is getting its very own food festival. — Eater
• What you should know about the farm bill. — Serious Eats
• In search of Rome's holy trinity. — The Atlantic
• Creamy tomato tuna pasta is a delicious, fast, and easy dinner. — Food Wishes
• Beef tongue: so hot right now. — Huffington Post Food
• What cures Bryan Voltaggio's ADD. — The Feast

• ABC is developing Family Owned, a food truck sitcom. — Eater
• San Francisco's "best year for restaurant openings" may overshadow old standbys. — Grub Street SF
• Shipping cookies: how to do it right this holiday. — Chow
• Is it kosher to ditch a restaurant before ordering? — Inside Scoop SF
• Marketing sham? Wendy's revamped fries are virtually the same. — Serious Eats
• Simple truths about salt, straight from a Portland selmilier. — The Kitchn
• Chef Susur Lee rethinks the sequence of the Western meal. — Huffington Post Food
• The ultimate Top Chef Power Index.— The Stew

• The case for making homemade ricotta. — Los Angeles Times
• Del Posto is the first New York Italian restaurant in 36 years to receive a four-star review. — New York Times
• In contrast to the Gulf seafood shortage, 2010's Chesapeake Bay harvest is the best in years. — Baltimore Sun
• Under-the-radar haunts to hit up in New Orleans. — Wall Street Journal
• What to pick (and pick over) at the salad bar. — Chicago Tribune
• Home recipes that celebrate Oktoberfest. — San Francisco Chronicle
• A day in the life of three DC-area food trucks. — Washington Post

• Find out how long Sherry lasts. — Alcademics
• Details from Le Fooding, a culinary battle between chefs from New York City and San Francisco. — Grub Street SF
• Learn how to make gyoza. — Serious Eats
• A sugar crawl through San Francisco with Top Chef: Just Desserts's Tim Nugent. — Endless Simmer
• Thomas Keller on the importance of the Bocuse d'Or. — Feast
• 17 recipes that will help you celebrate Oktoberfest. — Chow
• Q and A with Grant Achatz. — The Epi-Log
• Meet the Vegetable Express, a new way to sell produce. — The Atlantic
• An inside look at René Redzepi's cookbook, NOMA. — Eater

• A peek at The French Laundry's intense kitchen culture. — San Francisco Chronicle
• The Iowa egg producer linked to the recent salmonella outbreak tested positive for the same bacteria in 2008. — New York Times
• In the last couple of years, néo-bistrots have offered Parisian cuisine at an affordable price. — Wall Street Journal
• Should food trucks have to carry health letter grades, too? — Los Angeles Times
• Fermentation enthusiasts are encouraging eaters to embrace friendly bacteria in their food. — Washington Post
• Meet NoOodle, a pasta with no calories, no carbs, and no fat. — Chicago Tribune
• Inside Ferran Adrià's new Harvard class, Science and Cooking. — Boston Globe

Source: Flickr User arnold | inuyaki