Food Factory (CA)

Épisode 1 - Warhol Soup

30 août 2012 - 5/5

Discover how Campbell's spells out the letters for perfect soup; why Razzles need a lot of pressure to become sweet candy gum; how beer becomes fine Canadian whiskey; and why dry ice is crucial to making sweet and sticky brioche.

Épisode 2 - The Big Apple

30 août 2012

Discover how delicious flakey spanikopita, love-filled ginger snaps, mouth-watering tartufo, and good ol’ apple juice gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 3 - A Griller Thriller

6 septembre 2012

Discover how chewy granola bars, tasty BBQ veggie medleys, rich blue cheese, and hearty rice cakes gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 4 - Pasta the Ice Cream

6 septembre 2012

Discover how perfect ice cream cones, retro fizzy sodapop, Primo’s primo pasta, and the world’s best chewing gum get to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 5 - Smoking Salmon

13 septembre 2012

Discover how the most delectable cold smoked salmon, culture-rich yogurt, perfect pouches of ravioli, and the freshest garden salad gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 6 - Sweet as Sugar

13 septembre 2012

Discover how refined sugar, delicious apple danish, protein-rich eggs, and the ultimate tortillas gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 7 - Crunch Time

20 septembre 2012

Discover how perfectly blended vodka mixers, delicious Italian pizzelle cookies, juicy Buffalo wings, and an entirely original Super Caramel Crunch cake gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 8 - Whipping It Up

20 septembre 2012

Discover how comforting purréed buttercup soup, aerosol whipped cream, happy-go-lucky lollipops, and protein-packed crab sticks gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 9 - A Taste Of India

27 septembre 2012

Discover how finger smackin’ crunchy chips, South Asian dessert fav gulab jamun, masterful almond biscotti, and protein-rich tofu gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 10 - In a Jam

27 septembre 2012

Discover how rich croissants, sweet and tart rhubarb strawberry jam, savoury cranberry and orange stuffing, and delicious tomato sauce gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 11 - From Toffee to Coffee

4 octobre 2012

Discover how premium toffee, vegan-friendly pesto, top-quality coffee, and ice rocket lollipops get to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 12 - Pasta the Olives

4 octobre 2012

Discover how succulent stuffed olives, authentic tortellini, delicious cranberry pumpkin-seed baguettini, and a probiotic yogurt drinks gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 13 - Holy Pierogy

11 octobre 2012

Discover how creamy cheesesake, melt-in-your-mouth perogies, top-notch ice cream sandwiches, and the freshest marmalade get to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 14 - Flour Power

11 octobre 2012

Discover how cranberry covered goat cheese, whipped creamy strawberry shortcake, perfectly ground wheat, and pickled herring gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 15 - Come Fly With Me

18 octobre 2012

Discover how slow cooked bagels, delicious airplane food, crunchy multigrain Sun Chips™; and the tastiest organic vegan carrot cake gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 16 - Full Steam Ahead

18 octobre 2012

Discover how Rocket candy, perfectly crisp Pilsener beer, delectable chocolate blueberries, and flavour rich roast duck gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 17 - Going Crackers

25 octobre 2012

Discover how the wonders of sweet icy Freezies, rich parmesan cheese, delicious nut-free banana chocolate chip bars, and crunchy crostinis gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 18 - Hot Potato

25 octobre 2012

Discover how perfect potatoes, bubblicious gumballs, sinfully delicious hot chocolate, and finger lickin’ barbecue ribs gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 19 - Totally Tropical

1 novembre 2012

Discover how addictive roasted peanuts, creamy mango smoothies, full fat bocconcini cheese, and perfectly decadent vegan brownies gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 20 - Mousse Hunting

1 novembre 2012

Discover how wild blueberry cream cheese bagels, comforting pot roast, refreshing spring water, and delicious lemon mousse cakes gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 21 - Like Momma Makes

8 novembre 2012

Discover how perfect frozen pizzas, creamy spreadable butter, versatile organic mushrooms, and rich mini quiche florentine gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 22 - Hitting the Trail

8 novembre 2012

Discover how Danone’s Activia yogurt, snazzy trail mix, organic sweet apple baby cookies, and powerhouse veggie burgers gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 23 - Gone Fishing

15 novembre 2012 - 5/5

Discover how succulent rainbow trout, crunchy roasted cashew nuts, expertly sliced apples, and unspeakably tasty peameal bacon gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 24 - This is Toast

15 novembre 2012

Discover how the wondrous Wonderbread, sugary crunchy pralines, hearty Morroccan harira vegan soup, and crystal-clear bagged ice gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 25 - The Cream of the Crop

22 novembre 2012

Discover how healthy organic milk, high-fibre chick peas, aromatic samosas, and delicious creamy mini eclairs gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 26 - In the Hot House

22 novembre 2012

Discover how sweet plump tomatoes, perfect muffins, breath saving candy, and the richest tasting gnocchi gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Épisode 1 - All You Cone Eat

11 avril 2013

Discover how sweet, crispy waffle cones get their ice cream-ready shape; rich, dark chocolate milk is transformed from creamy to dreamy; tangy Doritos nachos go from kernel to crunchy chip; and how the special ingredient in cheesy Indian dessert Kesar Rasmalai could break the bank.

Épisode 2 - Salty and Sweet

11 avril 2013

Discover how gooey glazed donuts get blasted by an icing waterfall, while ice cream bars are given a chocolate bath; why health-conscious Korean astronauts take pickled kimchi into outer space; and the lengths that salt miners will go to to put “white gold” on people’s plates.

Épisode 3 - All Bar Naan

18 avril 2013

Discover how modern technology has transformed the way traditional Indian flatbread is baked; crunchy cheesy puffs get a flavour as bright as their neon colour; cream filled cookies get that distinctly Canadian taste and shape; and decadent chocolates are filled with the luck o’ the Irish.

Épisode 4 - Food Fortunes

18 avril 2013

Discover how spicy salsa gets its peppery kick; a tangy ancient cheese once made by monks gets a modern makeover; crunchy fortune cookies come sweet, tasty and packed full of good advice; and a popular summertime snack gets stuffed with ice creamy coolness.

Épisode 5 - Cut The Mustard

25 avril 2013

Discover how zesty mustard gets its vibrant colour; luxurious orange creams come filled with a double hit of sweet and tart; nutty granola bars are jam packed with exotic ingredients; and what exactly goes into Tootsie Rolls to give them that old-school chewy texture.

Épisode 6 - Spring in Georgia

25 avril 2013

Discover how cool and refreshing frozen yogurt gets its dizzying layers of crunchy toffee and peanut butter swirl; the origin of crispy spring rolls and what really goes into plum sauce; Purdy’s rich and gooey Sweet Georgia Browns get their mouthwatering salty sweet balance; and double-the-pleasure brie gets its fuzzy white coat and creamy goodness.

Épisode 7 - Getting Saucy

2 mai 2013

Discover how classic Tootsie Pops get that chewy reward in the middle; sweet and tangy ketchup contains all of the five taste sensations; a traditional Italian dessert, tiramisu, actually gets its pillowy texture from crunchy biscuits; and why salty, doughy pretzels get all twisted.

Épisode 8 - Tikka My Breath Away

2 mai 2013

Discover how many spices go into richly aromatic tikka masala, and why it’s Britain’s favourite meal; sweet and sour gummy worms get their mouth-puckering flavour; crunchy golden tortillas stay intact until they’re stuffed full of Mexican treats on taco night; and seasonal Easter crème eggs get that yummy and yolky egg-like filling.

Épisode 9 - Double Trouble

9 mai 2013

Discover how crispy, cheesy pizza goes from simple slice to portable pocket; refreshing ginger beer gets that sweet and spicy pop; powdered sugar is pressure packed into tangy tart double flavour lollipops; and addictive chocolate toffee nut clusters get their bite-sized crunchy shapes.

Épisode 10 - From Sugar With Love

9 mai 2013 - 5/5

Discover how peppermint puffs get their light and airy texture while packing a spicy blast; flaky cheese straws get that perfect twist of buttery cheddar and crunchy pastry; cool and fruity mango chutney is the Indian condiment used as ketchup, relish and mustard all at once; and iconic love hearts are embossed with those catchy sweet nothings.

Épisode 11 - Colourful Candy

16 mai 2013

Discover how sweet and sugary Mike and Ike candies get their chewy centres and shiny shells; rich and cheesy shredded mozzarella is made just right for nacho night; cool and refreshing Arizona iced green tea gets the same smooth, healthy taste in every can; and how banana-flavoured Turkish Taffy comes out crunchy yet soft and stretchy at the same time.

Épisode 12 - Use Your Noodle

16 mai 2013

Discover how decadent peanut butter chocolate bonbons from Waggoner are made to resemble the lucky buckeye nut; the noodles in slurp-worthy instant Japanese ramen soup get their signature curly shape; Amazing Dad’s barbecue sauce gets it’s much buzzed-about sweet and tangy flavour; and a rich, coconut-infused marshmallow chocolate cup gets its sinfully fluffy centre.

Épisode 13 - Chee Cha Sambur

23 mai 2013

Discover how the makers of madras sambar, an ancient Indian vegetable stew, manage to fit an entire aromatic meal into a small can; the surprisingly sumptuous combo of lemony chocolate and cottage cheese is molded into Moo Moo bars, a modern update of a frozen Russian treat; CheeChas, a crunchy Mexican-inspired chip is puffed up from pasta; and classic sugary American gumdrops get their chewy texture.

Épisode 14 - Fancy A Sausage Roll?

23 mai 2013

Discover how irresistibly flaky sausage rolls were formerly a snack fit for just a king; fluffy, sugary Peeps marshmallows come out looking like adorable baby chicks; bright colored Candy Tree lollipops get their sweet and sour flavor; and a Middle Eastern staple, pita, gets puffed up into a crunchy, zesty bite-sized snack.

Épisode 15 - Hill of Beans

30 mai 2013

Discover how smooth caramel and milky chocolate combine with scrumptious pretzels to produce a perfect salty sweet snack; the makers of Jelly Bellys get those mouth-watering flavours into their jellybeans; lip-smacking Korean dumplings are jam-packed with savory spices and healthy veggies; and meaty, finger-licking Cornish pasties get their signature shape from an underground connection.

Épisode 16 - Welch Rare-Bite

30 mai 2013

Discover how sweet and crunchy Boston Baked Beans are made to be the candy version of a traditional side dish; the tangy strawberry filling in a Welch’s fruit yogurt snack receives a creamy coating; brocato, a decadently cheesy Scottish breakfast pie, gets its signature stand up pastry shell; and Kerr’s infuses their irresistible peppermint chocolate candies with an authentically spicy flavour.

Épisode 17 - The Name's Boondi

6 juin 2013

Discover how the makers of doubly delicious “Tortetufo” get one chocolate praline mousse cake inside another; plain chick peas are transformed into yummy boondi, a spicy, crunchy Indian snack; sinfully tender, frosted sugar cookies come out of the oven a technicolor treat; and mouthwateringly flaky, aromatic Greek spanakopita is spun into a modern spinach pie twisted up in phyllo pastry.

Épisode 18 - Abba Zaba Doo

6 juin 2013

Discover how Amy’s Kitchen wraps up their scrumptious rice and pinto bean burritos; an Oregon-based company adds a double shot of bacon to lip smacking fried rice that never meets the fryer; sweet little Maraschino cherries get their signature colour; and the makers of classic Abba-Zaba candy bars get that perfect combo of chewy taffy and creamy peanut butter.

Épisode 19 - The Rocky Road

13 juin 2013

Discover how old world flavour is lovingly baked into rustic and crusty Baltic dark rye bread; sweet and chewy Duo cookies cater to the tastes of chocolate and vanilla lovers alike; tangy spicy Japanese ginger carrot dressing complements Western as well as Asian dishes; and fluffy, crunchy, chocolaty Rocky Road bars are carefully built on a sumptuous bed of creamy marshmallow.

Épisode 20 - Over the Rainbow

13 juin 2013 - 5/5

Discover how humble rice and sugar are transformed into a gooey, crunchy marshmallow bar topped with rainbow-coloured chocolate chips; the root, stem and flowery part of a Japanese plant are pureed into a delicate but very spicy sidekick to sushi; meatless deli magicians, Tofurky, turn soy milk into mouthwateringly aromatic Italian veggie sausages; and, how many microscopic layers are baked into the flaky dough of a sinfully moist and tender Mini Choco bun.

Épisode 21 - Put The Kettle On

20 juin 2013

Discover how crispy, lip-smacking Kettle potato chips are specially crinkled for maximum dipping power; sweet, melt-in-your-mouth meringue cookies get their delicate texture in an unconventional oven; chewy oat flax dough and country-style strawberry jam join forces to produce an omega-rich, delicious and nutritious snack; and the makers of savoury Mediterranean flatbread bake an extra snappy, super crunch into each bite.

Épisode 22 - Not Tonight Josephine

20 juin 2013

Discover how an aromatic blend of exotic spices is packed into pakoras, a mouthwatering, deep-fried Indian fritter; the bakers of decadently custardy Napoleon bars fold thousands of tiny layers into flaky French pastry; fiery jalapeno peppers are added to a creamy, nutty hummus; and bold sea salt enhances the sinfully sweet flavor of irresistible caramel to produce a presidential bonbon.

Épisode 23 - Chip Off The Old Block

26 juin 2013

Discover how roasted eggplants are transformed into rich and yummy baba ghanoush; apple strudel is hand braided into a flaky, buttery treat; creamy ranch dressing gets its distinctively tangy flavour; and soft, sweet and chewy chocolate chip cookies are produced in big enough quantities to satisfy the demand for bedtime snacks everywhere.

Épisode 24 - Where You Bean?

26 juin 2013

Chocolate-cherry cordials; mulled apple cider; four-bean medley; and turtle cheesecake.

Épisode 25 - The House that Santa Built

25 novembre 2013

Discover how festive eggnog gets its rich and creamy, soothing texture; pre-assembled gingerbread houses are built on a spicy foundation of aromatic dough and icing; sweet and luxurious milk chocolate is painstakingly formed into flavorful hollow chocolate Santas; and fruity, nutty, dense traditional Christmas cake is infused with a round of holiday cheer.

Épisode 26 - Yule Love This

25 novembre 2013

Discover how only a few simple ingredients produce the complex flavour of crumbly, buttery Scottish shortbread; moist cake and creamy mousse are rolled into Yule logs, a decadent holiday dessert; a secret ingredient is the crunch in a sweet and minty chocolate bark; and the iconic hook of a candy cane is the finishing touch on a classic stocking stuffer.

Épisode 1 - Smell The Coffee

11 janvier 2014

The tumbling room of a jawbreaker factory sounds like a jet engine; at Tim Hortons’ mammoth roasting facility, super-sized grinders tackle thousands of pounds of beans every hour; 30,000 savory empanadas are made from a single batch; and, the history of cocktail sauce is as zesty as its flavour.

Épisode 2 - From Candy to a Baby

11 janvier 2014

Learn the age-old technique that packs the pistachio punch into every bite of baklava; watch as high-tech machines create 150 pounds of candy buttons per hour; a single batch of organic baby food fills 28,000 gourmet pouches; and, while feta cheese starts with a truckload of fresh sheep’s milk, its origins date back to ancient Greece.

Épisode 3 - Ice Cup of Tea

18 janvier 2014

A special machine was developed to put the chunks in Cherry Garcia ice cream; a computer-controlled recipe ensures the perfect blend of Earl Grey tea; a single batch of tapenade fills 15,000 jars; and, a fast-paced machine churns out 500 tutti-frutti lollipops every minute

Épisode 4 - Get Fruity

18 janvier 2014 - 5/5

200 million pieces of Nitwitz candy are produced every year; so many popchips are made every year that they could circle the earth three times; nearly five million chocolaty Mighty Malts roll off the assembly line every day; and, chicken soup is cooked right in the can.

Épisode 5 - Nuts About Brittle

25 janvier 2014

Wafer-thin peanut brittle is first cooked in a ‘savage fire mixer’; 100,000 pigs-in-a-blanket roll off the assembly line every day; in a small shop open 24/7, 12,000 Montreal-style bagels are hand-crafted daily; and, it takes 48 hours to produce every hand-made piece of Indian jalebi.

Épisode 6 - Snow and Ice

25 janvier 2014

A machine called the ‘chunker’ helps put the magic in every pint of chocolate chip cookie dough ice cream; a specially designed spinning nozzle puts the twist in every chocolate mint stick; 250 bushels of Extreme Beans are sweetly spiced and pickled every day; and, every batch of snowball cookies contains a bucketful of secret crumble.

Épisode 7 - A Chocolate Orange

1 février 2014

A classic Canadian candy, 700 million Chicken Bones have been produced since 1885; a single batch of Pastel de Nata yields nearly 4,000 tantalizing tarts; only the largest garlic cloves are coated with olive oil and roasted to perfection; and, it takes ingenuity and a major assembly line to create break-apart chocolate oranges.

Épisode 8 - Sweet and Savoury

1 février 2014

Mini Clark Bars are showered by a waterfall of chocolate; 11,000 kilograms of spuds are cooked every hour to make deviled egg potato salad; the dough for puff pastry cheese bites is punctured to prevent them from exploding in your oven; and, potato chip chocolate bars combine two surprising snacks in one delicious treat.

Épisode 9 - Fantastic Flavours

7 février 2014

Super-sour Warheads candies contain as much malic acid as allowed by law; find out how veggies are turned into faux meat; every batch of maple bacon chocolate pods starts with two kilograms of crispy bacon; and, in order to make tons of sauerkraut, you’ll need massive tanks that hold 225,000 heads of cabbage.

Épisode 10 - In A Pickle

7 février 2014

You’ll need gallons of brine and up to 50 days to create the perfect pickle; if Fizzies drink tablets get wet too soon the entire factory could foam up; maple cream chocolates combine cocoa beans from Africa with Canadian maple syrup; and, every single bliss ball passes through a heavenly waterfall of chocolate.

Épisode 11 - Give It a Whirl

14 février 2014

Every jumbo lollipop is hand-twisted to give it its signature shape; Chinese hot and sour soup has been a crowd pleaser for more than 600 years; 13,000 hedgehog chocolates can be poured in an hour; and, seven million scallops are lovingly hand-wrapped in bacon every year.

Épisode 12 - Berry, Berry Tasty

14 février 2014

Raspberry jellies leap through a shower of candy seeds to receive their finishing touch; every piece of crab Rangoon is hand-wrapped and fried to perfection; the key ingredient in cranberry pecan oat clusters is love; and, it takes tons of pressure to transform sugar-free powder into tiny yet powerful mints.

Épisode 13 - Fries, With a Twist

21 février 2014

On their 90-minute trip to becoming curly fries, truckloads of potatoes enjoy a steam bath and a ride through a top-secret cutter; it takes 200,000 kilograms of cream cheese to frost half a million red velvet cakes a year; 50,000 vegetable pot pies are assembled and baked daily; and, Mitchell Sweets are marshmallow squares covered in fresh gooey caramel.

Épisode 14 - Plenty of Fish

21 février 2014 - 5/5

Fish fingers are showered with batter and breadcrumbs, and fried to golden brown in just 20 seconds; corn meal is puffed to perfection and then covered with caramel; on their way to becoming crinkle cut sweet potato fries, crate loads of sweet potatoes are showered, peeled, diced, and dried; and, chunks of cookie dough batter hit the deep freeze before being smothered in milk chocolate.

Épisode 15 - The Perfect Burger

28 février 2014

Over 3,000,000 hamburger patties are produced every single day; ribbon candy is sent through a crimper to get its signature shape; Mexican chocolate discs are based on a tradition that dates back thousands of years; and, it takes a secret sauce and loads of cheese to keep the enchilada assembly line moving.

Épisode 16 - A Taste of Japan

28 février 2014

Every 4,000-litre batch of micro-brewed root beer contains shovelfuls of spices and birch bark; sinfully delicious mini chocolate cakes, Lil’ Devils are hand-dipped in dark chocolate; it takes up to six months to make tamari soy sauce; and, kosher matzo bread must be completed in 18 minutes or the entire batch is scrapped.

Épisode 17 - What a Hunk!

7 mars 2014

50 million Big Hunks of peanutty nougat are produced every year; potato pellets become Smart Fries in just two minutes flat; one million gummy bears are produced every hour; and, apple chips feature one single ingredient and deliver the crispy satisfaction of potato chips without all the calories.

Épisode 18 - Rock Around the Choc

7 mars 2014

One million kilograms of ChocoRocks are produced every year; pretzel nuggets get their crunch in a 15-metre oven; the secret to perfect French fried onions is a multi-step battering process; and, Italian Brio soda gets its signature zing from a citrus fruit called chinotto.

Épisode 19 - Hot Stuff!

14 mars 2014

Tabasco sauce is fermented in oak barrels for up to three years; uncover the secret to making irresistible Italian lemon ice; tumble dried for hours, nearly a million kilograms of peanuts hit the major leagues every year; and, double-chocolate mousse starts with two kinds of chocolate and lots of whipped cream.

Épisode 20 - A Trip to Dijon

14 mars 2014

The secret to delicious Dijon mustard is a whole lot of Chardonnay; a single batch of rabbi-approved coconut macaroons weighs in at 15,000 kg; eight million bottles of kosher certified teriyaki sauce are blended every year; and, hazelnut cream-filled wafers are toasted for just 40 seconds.

Épisode 21 - Thirst Quencher

21 mars 2014

1,300 cans of cola are produced every minute; it takes two strains of bacteria and a modern centrifuge to produce fat-free Greek yogurt by the gallon; more than 700,000 kg of butter cream is used every year to make mountains of Swiss roll cakes; and, 30,000 jars of pickled sliced beets roll off the assembly line every

Épisode 22 - Six Into Eight

21 mars 2014

More than one and a half billion Sixlets candies are produced every year; it takes 40,000 heads of cabbage to make 400,000 cabbage rolls; sweet and salty popcorn puts a twist on an ancient snack; and, potato skins chips look just like their deli counter counterparts.

Épisode 23 - Breakfast in Shred

28 mars 2014

More than eight billion Shreddies have been produced since 1939; every batch of Black Forest cake calls for 12,000 cherries; Alfajor cookies require special one-on-one care; and, find out what it takes to make tzatziki by the tanker full.

Épisode 24 - Pasta Master

28 mars 2014 - 5/5

Lasagna is painstakingly assembled by both man and machine; a single batch of school-safe brownies makes more than 6,500 chocolaty treats; maple caramelized onions contain a secret spice blend and Canadian maple syrup; and, find out what it takes to make 67 million apple turnovers every year.

Épisode 25 - Halloween I

24 octobre 2014

Two frighteningly delicious special episodes of FOOD FACTORY reveal the story behind some of our all-time favourite Halloween treats: Made from the same recipe for generations, ten million molasses kisses roll off the assembly line every year; from start to finish it takes five days to make Spooky Eyes, the ghoulish gumballs that look just like human eyeballs; handmade and hauntingly delicious, green Zombie Bar chocolates feature a creepy crunch and blood red ‘bite me’ message; and, every Halloween, 20,000 Granny Smith apples are coated in caramel, covered with sticky rice crisps, and hand-dipped in chocolate to become sinfully scary colossal candy apples.

Épisode 26 - Haloween II

24 octobre 2014

Two frighteningly delicious special episodes of FOOD FACTORY reveal the story behind some of our all-time favourite Halloween treats: Like magic, cacao beans are roasted, cracked, and crushed, cooked in a cauldron, and then finally transformed into milk chocolate witch bars; dying to be eaten on Halloween, spooky marshmallow lollipops are hand-decorated to give each one its own personality; with their gory exterior and fruity centres, every Bloody Skulls candy starts life in powdered form and a red dye ultimately gives them their grisly appearance; and it wouldn’t be Halloween without bat cookies, but these blood thirsty creatures have a sweet buttery taste.

Épisode 1 - Pop Goes the Cake

20 septembre 2014

An irresistible combination of caramel, chocolate, and butter pecan, discover the tantalizing secrets of the ice cream you serve like a cake; named after a people who were part of Genghis Khan’s famous army, tangy tartar sauce was given a gourmet twist in the 1970s, and is perfected daily; it takes plenty of icing, slabs of cake, and a machine called the ‘encruster’ to make a single batch of 2,700 bite-size cake pops; and, a special roasting oven and Dead Sea salt give artisanal almonds their signature crunch.

Épisode 2 - Shaken not Stirred

20 septembre 2014

The process of making instant ready-to-blend fruit smoothies is so cool that it takes a river of liquid nitrogen to make it happen; find out how raw organic cocoa beans are turned into luscious salted almond chocolate bars; delicious paneer isn’t just the most popular cheese in southeast Asia, it doesn’t melt when it’s cooked; and, with a killer combination of kick, wasabi horseradish mustard features a spicy family story that only science can explain.

Épisode 3 - Gold Bars

27 septembre 2014

Featuring shredded coconut, toasted almonds, and rum, this Caribbean-inspired candy bar takes a trip through a chocolate waterfall; it takes three kilograms of rosemary, six kilograms of roasted garlic, and 100 kilograms of corn meal to produce a single batch of irresistible polenta crisps; sprinkled with walnuts and glazed by hand, every maple-flavoured Danish is a patriotic pastry that’s packed with a magical filling; and, laced with butter and parmesan, Alfredo risotto is so popular that more than 25 million boxes of it are produced every year.

Épisode 4 - Pasta Straight Up

27 septembre 2014

Two fun-loving brothers have put an organic spin on the classic cheese twist, and their high-tech assembly line includes a video system that scans for defective curls; if you’ve got a hankering for bite-size mint chocolate patties, the good news is that millions of them roll off the assembly line every day; it takes 200 litres of vodka every month to help put the zing in a buttery bacon-scented tomato sauce; and, the surprising thing about high-end chili powder is that it contains seven spices harvested from the four corners of the globe.

Épisode 5 - Everyday is Sundae

4 octobre 2014

It takes 1.5 million kilograms of strawberry sauce to satisfy the annual demand for strawberry shortcake ice cream; hundreds of delectable tacitos are hand-rolled every minute, and if you want to join the assembly line, it’ll take you three months to get up to speed; with gallons of chocolaty fluff and just minutes on the clock, making marshmallows is a race against time; and, after a massive shredder cuts the vegetables down to size, broccoli slaw is washed twice before hitting the spin cycle.

Épisode 6 - Viva Los Churros

4 octobre 2014

The surprising thing about this protein-packed breakfast cereal is that it’s made from navy beans, lentils, garbanzo beans, and brown rice; a love for soda pop was the inspiration for an artisanal cream soda that delivers a flavour high without the sugar rush; the recipe for vegan mayonnaise came to its creator in a dream, and a 24-hour production cycle means a whopping annual yield of 4 million kilograms; and, steeped in Spanish history, a quarter of a million churros are dusted with cinnamon and flash-fried to perfection every day.

Épisode 7 - Lights, Camera, Popcorn

11 octobre 2014

Now the official state snack of Texas, millions of tortilla chips are baked in a tunnel oven before taking a quick dip in a giant flash fryer; all-natural ingredients and a whole lot of cinnamon give grandma’s kitchen flavour to 200,000 bite-size coffee cakes every day; if you think vegan means bland, then these decadent mint double chocolate cookies will blow your palate and your mind; and, it takes an entire assembly line to provide you with the blockbuster convenience of microwaveable popcorn in a bag.

Épisode 8 - Fishing for Spuds

11 octobre 2014 - 5/5

Triple ‘C’ cheesecake is a chocolate lover’s fantasy featuring a brownie bottom, chocolate cheesecake middle, a chocolate mousse topping, and even more chocolate; discover the unique father-and-son story behind a Noah’s Ark of animal crackers, and watch as a massive menagerie of soon-to-be cookies stampedes through a giant tunnel oven; spaghetti-like strands of dough are chopped, baked for just 30 seconds, and then seasoned to become perfectly crispy sweet potato fries; and, combined with its 2000-year history, tofu’s bland reputation is getting an overhaul with a sweet and spicy gourmet version that’s anything but.

Épisode 9 - Crepe Escape

18 octobre 2014

Up to 70 million, picture-perfect Hershey’s Kisses are lovingly produced daily at the world’s biggest chocolate plant; a sweet fusion of the French crepe and the Russian blini, every cheese-filled crepini is hand-assembled before a machine finishes the job; there’s a real-life sisterhood behind the colourful and tangy gummy candies that look just like rainforest frogs; and, every year, it takes 150,000 kilograms of hand-selected Madagascar vanilla beans to produce top-of-the-line extract by the tanker-load.

Épisode 10 - Green with Envy

18 octobre 2014

A giant sheet of molten candy is pulled by hand before a machine takes over to produce thousands of tutti-frutti candies; on their way to your breakfast table, 300,000 spinach potato latkes are flash fried, showered with cold water, and frozen every day; a lesson in Japanese tradition and kitchen science, making gluten-free shirataki noodles requires precision and a magic ingredient; and, these guilt-free crisps pack loads of pinto beans and vegetables into every cheesy bite.

Épisode 11 - My Cup Runneth Over

25 octobre 2014

The recipe for these popular peanut butter cups hasn’t changed in nearly a century and neither has the retro packaging; upwards of five million roasted vegetable soufflés are baked to perfection every year; after a successful career as a conductor, this maestro dusted off his grandma’s secret almond cookie recipe and turned them into a popular and nearly guilt-free snack; and, it takes almost 7,000 kilograms of crushed tomatoes every day to make traditional Italian puttanesca sauce by the barrel.

Épisode 12 - Cuckoo for Coconuts

25 octobre 2014

With 165 years of practice, find out how one of the world’s leading chocolatiers produces up to 500,000 dark chocolate bars a day; it takes 35,000 cashew nuts from around the world to make a single batch of the fudge-like East Indian candy called kaju katli, and it’s up to a series of robotic arms to package them to perfection; loaded with butter and pecans, these crumbly melt-in-your-mouth cookies go by more names than a secret agent; and, blending tea, spices, and coconut milk, this refreshing smoothie combines tropical flair with a host of health benefits.

Épisode 13 - Pigging Out

1 novembre 2014

Packed with a double dose of chocolate pudding and cookies, 144,000 pints of this decadent ice cream are produced every 12 hours; if you love Indian curry, you’ll go nuts for this irresistible blend of creamy coconut, spicy ginger, and tender crisp green beans; these champagne and strawberry lollipops will satisfy your adult cravings and the kid in you, and the good news is that up to 35,000 of them are lovingly hand-crafted every day; and, featuring European chocolate, creamy peanut butter, and luscious raspberry jam, these truffle pigs are hunted by the big bad wolf and humans alike.

Épisode 14 - Chocolate Under Wraps

1 novembre 2014

If you’ve got a serious hankering for chocolate, head to the state-of-the-art factory that produces 1.5 billion truffles a year; packed with veggies, bananas, and heaps of chocolate chips, meet the guilt- and gluten-free muffin that’s as satisfying as it is healthy; retro Hot Tamales are North America’s number one cinnamon flavored candy, and 73 million of them are produced every day; and, layers of buttery pastry dough and two tangy cheeses are the secret to light and flaky gourmet cheese crisps.

Épisode 15 - Let's TalkTofurky

8 novembre 2014

Complete with holiday stuffing in the centre, Tofurky is a hearty vegetarian alternative to Thanksgiving roast turkey; two best friends have put their passion for healthy eating into making tasty and nutritious snack bars that are guilt-free and packed with energy; it’s arguably the most famous kiddie cocktail ever, and the good news for fans is that 1.5 million cans of Shirley Temple soda are produced daily; and, these one-bite snacks combine three generations of love with crunchy almonds, tangy cranberries, and decadent white chocolate.

Épisode 16 - Just the Flax

8 novembre 2014

First served at a fancy NYC hotel in the 1920s, today you’ll find a delectable chunk of red velvet cake in nearly every single spoonful of the ice cream that bears its name; the good news for hungry hikers is that more than half a million pumpkin spice granola bars are pumped out daily; breakfast becomes a nutty decadent treat when you serve up the delectable spread that blends melted chocolate with freshly ground roasted almonds; and, though it may be hard to believe, 100 batches of lemon burst cookies are made every day using the essential oil from 24,000 lemons!

Épisode 17 - Pepper Party

15 novembre 2014

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Planters cocktail peanuts are roasted in a giant oven called the ‘Big Daddy’; Betty Lou’s chocolate-covered snack bars contain freeze-dried vegetables; follow the assembly line that turns out 21 million crispy cream-cheese-filled jalapeno peppers every year; and, Old Montreal steak spice contains a secret blend of 20 herbs and spices.

Épisode 18 - Ready For This Jelly

15 novembre 2014

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: A mother-daughter duo has perfected the recipe for gluten-free Nanaimo bars; 250,000 Chunks O’Fruti frozen strawberry fruit bars are produced every day; uncover the history behind savoury Shanghai dumplings and find out why it’s impossible to eat just one; and, these multicoloured retro fruit jellies have attracted a celebrity following.

Épisode 19 - From Argentina With Love

22 novembre 2014

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Discover the chicken pad Thai kits guaranteed to improve your kitchen cred; visit the Florida candy factory that’s turning out heavenly melt-in-your-mouth mints; the search for the ultimate chimichurri recipe reveals a spicy love story and tons of herbs and garlic; and, every year, half a million lucky bananas are lovingly transformed into chocolate-covered frozen treats.

Épisode 20 - Juiced Up

22 novembre 2014

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: The stats on this mammoth Florida orange juice factory will blow your mind; tour the family-run business that produces 2.5 million balls of pizza dough every day; Fruiti Farts candies feature a rainbow of flavours and a personality that’s all their own; and, over a million bite-size cream puffs roll off this California assembly line every day.

Épisode 21 - Working For Peanuts

29 novembre 2014

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Skippy has been perfecting its iconic peanut butter recipe since 1933; eggplant Parmesan is made by the truckload in this California facility; a staggering three million bags of shelled pistachios roll off this assembly line every day; and meet the perfect movie-night chocolate bar that’s packed with crunchy tortilla chips and pop-in-your mouth candy.

Épisode 22 - Miso Hungry

29 novembre 2014

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Making candy-covered almonds is a painstaking 10-hour process; the hole-free Bagelwich is boiled and baked at a rate of 15,000 buns per hour; half a million pounds of S’mores snack mix roll off a California assembly line every year; and, enough miso soup concentrate is produced annually to make over six billion cups of soup.

Épisode 23 - Brine Time

6 décembre 2014

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Discover the magic ingredient that keeps chocolate chips from melting away when baked; 1,000 kilograms of nuts are roasted every hour to keep up with the demand for this gourmet snack mix; these pickle slices are called bread and butter chips even though they contain neither; and, a trip to South America was the inspiration for this creamy mushroom soup.

Épisode 24 - Pipe Dreams

6 décembre 2014

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: More than half a million squeezable yogurt tubes are produced every day; an Italian grandma ensures every batch of old-school tomato sauce is made with love; a mind-blowing 1,400 fruity chews are cut and wrapped per minute; and, these two entrepreneurs are betting that tofu’s protein-packed cousin tempeh will become number one.

Épisode 25 - Easy As Pie

13 décembre 2014

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Rice-A-Roni’s massive assembly line produces six million boxes per week; this speedy Caesar salad kit takes just 30 seconds to prepare; it takes 100,000 Granny Smith apples to make a year’s worth of delectable Whole Foods apple pies; and, nearly 40 million of Glutino’s gluten-free multi-grain English muffins are baked every year.

Épisode 26 - Red Hot Delight

13 décembre 2014 - 5/5

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: After a century, Frank’s RedHot Original Cayenne Pepper Sauce still turns up the heat; seven million boxes of Shredded Wheat are produced every year; it takes art, culture, and science to create these coffee-chocolate bars with barista flair; and, from an obligatory nap to a robotic assembly line, this family-operated farm has perfected the art of hard-boiling eggs.

Épisode 1 - Red Red Vine

5 septembre 2015

This all-American candy company makes 200,000 packages of red licorice every day; this zippy mayonnaise packs the punch of spicy Sriracha; 40,000 Turkish bourekas are produced here every day; and, Laceys feature a chocolate centre sandwiched between two wafer-thin cookies.

Épisode 2 - Elbow Grease

5 septembre 2015

1.8 million cherry chews are produced from just one single batch; massive silos of wheat are transformed into ‘elbow’ macaroni pasta; this continental cranberry cheesecake first started as a Christmas experiment; and, meet chakri—the exotic southeast Asian snack that’s hand-twirled and fried to crispy perfection.

Épisode 3 - Sweet as Honey

12 septembre 2015

Meet the worker bees who transform raw honey into liquid gold; this California bakery turns out 50,000 loaves of sprouted wheat bread every day; meet the cookie doctor behind this unique checkerboard creation; and, it takes a team of experts to produce these irresistible chocolate-covered cherries.

Épisode 4 - Sunny Side Up

12 septembre 2015

A humble sunflower seed is at the heart of every rainbow-coloured Sunburst candy; this rice vinegar packs a karate kick of flavour; get a tangy taste of Thailand without leaving home; and, thousands of bees are behind these gourmet caramels.

Épisode 5 - Noodling Around

19 septembre 2015

There’s a waterfall of chocolate at this California candy factory; meet the saucy squad behind mountains of cannelloni; find out what it takes to make rice noodles by the truckload; and, this hardworking team takes the hassle out of preparing butternut squash.

Épisode 6 - Liquid Gold

19 septembre 2015

From tree to bottle, follow the amazing story of maple syrup; there’s a ‘tower of power’ behind this delectable Almond Roca® butter toffee popcorn; this British Columbia candy company is giving Turkish Delight a thoroughly modern twist; and find out the secret behind apples that taste like grapes.

Épisode 7 - Cut The Cheese

26 septembre 2015

It takes 80,000 apples to produce a single batch of fruit leather; discover the secret to making squeaky and addictive cheese curds; inspired by Broadway, Hello Dolly bars are getting a vegan encore; and, there’s a fun-loving pit crew behind every tub of this Canadian-made guacamole.

Épisode 8 - Snack Odyssey

26 septembre 2015

Visit the amazing chocolate factory behind these exotic truffles; these eco-friendly coffee pods combine guilt-free caffeine with all the convenience; 250,000 gyoza dumplings roll of this assembly line every day; and, meet the inventor of Moon Cheese—the crispy snack that’s out of this world.

Épisode 9 - Let Them Eat Caviar!

3 octobre 2015

A single sturgeon can produce a bowl of sustainable caviar worth $12,000; this shepherd’s pie puts a modern twist on Mom’s classic recipe; this family business rolls out nine million risotto balls every year; discover the secret to making decadent ice wine truffles.

Épisode 10 - You've Got Kale

3 octobre 2015

Find out how the cheese met the peanut butter in this legendary sandwich snack; get the scoop on these two-toned frozen fruit bars from Florida; 1.5 million blueberry dumplings are produced in just one shift; and, it takes a mountain of super-food to make these tantalizing kale chips.

Épisode 11 - Mint Condition

10 octobre 2015

These melt-in-your-mouth chocolate mints are lovingly finished by hand; in this unique antipasto, the star ingredient goes from field to jar all on the same day; Aussie-style soft licorice owes its success to a blunder Down Under; and, find out the secret to making perfectly seasoned plantain chips.

Épisode 12 - Smooth as Butter

10 octobre 2015

These peanut butter cups feature an amazing history and a one-of-a-kind butterscotch coating; starting with giant slabs of butter, three million Sara Lee pound cakes are produced every year; three types of citrus go from tree to jar at this Florida orchard; and, this butter chicken cooking sauce is made at a university research facility.

Épisode 13 - Puffins N' Cream

17 octobre 2015

This eco-minded breakfast cereal gives back to the iconic birds for which it is named; these artisan chocolatiers turn liquid into luscious raspberry creams; tons of bagel crisps roll off this North Carolina assembly line every year; and, find out how science and sunshine are mixed to create yellow food colouring.

Épisode 14 - Butter Up!

17 octobre 2015

Five million of these iconic throat drops are produced every day; it took dozens of tries to perfect these gluten-free veggie pockets; the recipe for these peanut butter chocolates is top secret; and, the key to this old school apple butter is in the details.

Épisode 15 - Easy as ABC

7 novembre 2015

Visit the historic Michigan home of Alphabits cereal; the secret to this jet-black fettuccine is 3 litres of squid ink per batch; every jar of this zesty garden mix is artfully packed by hand; and, this Indiana candy factory produces more than 50 million gummy peaches per week.

Épisode 16 - Drumroll Please

7 novembre 2015

Once discontinued, the strawberry cheesecake frozen treat is back by popular demand; find out the secret to these irresistible sea salt caramels; these allergen-free bars pack all the satisfaction of a cinnamon bun; and, this Toronto duo has put a modern twist on a Jewish culinary classic.

Épisode 17 - It's Bittersweet

14 novembre 2015

10,000 of these fruit goodies are produced every minute; find out what it takes to make 100 million pieces of sushi every year; these small-batch bitters are guaranteed to put an extra kick in your cocktail; and, this chocolate-filled crunchy corn snack is nearly guilt free.

Épisode 18 - Hurry and Ketchup!

14 novembre 2015

Find out what makes these flavoured chips distinctly Canadian; Pal-o-Mine candy bars first debuted in 1920 and the winning recipe hasn’t changed since; warning—this zesty Szechuan sauce contains liquid fire; and, this enterprising candy man brought Candy Raisins back from the dead.

Épisode 1 - Backyard BBQ

24 septembre 2016

Food Factory fires up the grill for a special Backyard BBQ episode: Cattle BoyZ chipotle maple bacon barbecue sauce packs a signature gourmet kick; grill-ready gold pineapple spears make the incredible journey from Costa Rica to your backyard; Dr. Praeger’s uses a super food to make a super juicy burger; and, McClure’s old-school relish is grandma approved.

Épisode 2 - Thanksgiving

1 octobre 2016

Food Factory celebrates Thanksgiving with four holiday favourites: It takes mountains of dough to keep up with demand for Pepperidge Farms' stuffing; Wendel's True Foods pumpkin pie is made with love; Lady Fortune's crispy marshmallow treats are shaped like hearts, but decorated like turkeys; and, Terra Beata's cranberry sauce is made with berries from the company's own bog.

Épisode 3 - The Big Game

15 octobre 2016

The Big Game episode of Food Factory serves up the perfect tailgate party menu: chocolate pizza and peanut butter wings; TGI Friday’s Jalapeno Poppers; Creemore Spring’s Lot 9 Pilsner, and a chipotle chili that is guaranteed to cause FANdamemonium.

Épisode 4 - Halloween

22 octobre 2016

The Halloween episode of Food Factory goes trick-or-treating for candy corn at Jelly Belly; sucks on creepy lollipops come in barf, blood, and booger flavours; takes a shine to titanium infused spooktacular gummies; and gets buttered up by buttercream frosted jack’o’lantern cookies.

Épisode 5 - Love

5 novembre 2016

Food Factory celebrates love with an aphrodisiac attack: Some say Safie's Sexy Hot Pickled Asparagus gets you in the mood; Bissinger's Apple Ghost Chili Salt Caramels blend forbidden fruit with a spicy kick; ready-to-eat Love Beets are x-rayed for safety; there's a love story behind Torani chocolate macadamia nut syrup.

Épisode 6 - Fiesta night

12 novembre 2016

Food Factory spices things up with a special fiesta episode: Modern technology meets Mexican tradition to produce chili and cheese tamales by the thousands; Blackfly Beverage Company's tequila margarita freezes into the perfect boozy slush; 24 million guacamole-flavoured Guacachips roll off the assembly line every day; and, Too Good Gourmet's citrus polvorones are hand-shaped and coated in cinnamon sugar.

Épisode 7 - Movie night

19 novembre 2016

Food Factory serves up the ultimate Movie Night snack menu; Nestlé's Toronto factory has been turning out chocolaty Smarties since the 1940s, and 14 million of them are produced here every day; giving cinema snack lovers the best of both worlds, Lucky Fox Snack Company's Island Mix combines salty potato chips with sweet and crunchy caramel corn; two epic snacks get top billing to form Marble Slab Creamery's handcrafted gourmet ice cream sandwiches; and, with their all-in-one combo of marshmallows, graham crackers, and chocolate, Moon Pie Bites are a bonafide blockbuster.

Épisode 8 - Birthdays

Épisode 9 - Winter

3 décembre 2016

Food Factory celebrates the winter holidays with treats for everyone: Fol Epi's organic pannetone starts off with a 20 year old starter; Hammond's Star of David art candy is perfect for Hanukkah; Indian cuisine is the inspiration behind Purdy’s coconut mango cream chocolates; and, Lady Fortune's hand-crafted Christmas cake pops are equally adorable and delicious.

Épisode 10 - Valentine's day

Épisode 11 - Halloween part 2

24 juin 2017

Épisode 12 - Canada day

24 juin 2017

Food Factory stands on guard for some delicious Canadian treats: Wendel's True Foods makes a mean butter tart; there's a sweet love story behind Rheo Thompson's iconic maple syrup candies; Belly Ice Cream Company’s Muskoka S'mores ice cream is handcrafted in cottage country; and, Well Juicery's virgin Canadian Caesar packs a spicy kick.

Épisode 13 - Easter

24 juin 2017