S1 E1 • Exotic Eats, U.S. Currency (Pilot)

Joe Bastianich and Tim Love decide whether or not to invest in Kraken Congee in Seattle, Wash. or Ramy's Falafel Fusion in Portland, Ore.

Première diffusion : 8 juillet 2014

S1 E2 • A Truck Load of Money

Food trucks are featured, including Baby's Badass Burgers in Los Angeles; and Bacon Bacon in San Francisco, which features a bacon-theme menu.

Première diffusion : 15 juillet 2014

S1 E3 • Cold Cash for Warm Bread

Baked goods are featured. Included: a mother-and-daughter team from Brooklyn who want to open a quick-serve waffle-cone restaurant in Manhattan; and friends from New Jersey who came up with the idea of an upscale bread company.

Première diffusion : 22 juillet 2014

S1 E4 • Small Plate, Big Money

Two fledgling "small plate" businesses from Los Angeles are featured. Included: a catering company run by two best friends; and a husband-and wife team who want to grow their charcuterie business.

Première diffusion : 29 juillet 2014

S1 E5 • Pasta-Bilities for Investment

Two pasta companies compete for financial assistance, including a gluten-free-pasta concept that uses chickpeas as a main ingredient; and a ravioli tasting bar featuring unusual flavor combinations.

Première diffusion : 5 août 2014

S1 E6 • Sweet Investment

California natives have a idea of infusing bacon and chocolate. A couple from Oakland hope to sell alcohol infused marshmallows.

Première diffusion : 12 août 2014

S1 E7 • Comfort Food Cash-in

Joe Bastianich and Tim Love hear a pitch from Mac-o-licious, a pair of divas from Los Angeles who claim to have the best Mac ‘n’ Cheese. By adding artisanal cheeses and high-end ingredients, they hope to get a shot at creating their dream restaurant. Next up is a pitch from a young couple who burst onto the San Francisco food scene with Bespoke Donuts, a made-to-order, hand-crafted doughnut restaurant offering both sweet and savory choices.

Première diffusion : 19 août 2014

S1 E8 • The Best Ingredient for Investment

A chef and his wife create a successful snout-to-tail catering company; a small anchovy-themed pop-up is run by a recently divorced couple who want a more permanent location.

Première diffusion : 26 août 2014