Food Factory (CA)

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Hundreds of gourmet BLT sandwiches are on the line as food workers deal with badly burned brioche buns, no-show bacon & tomatoes that are still green on the vine; cie sculptors race to complete an ambitious commission for a high-profile wedding.

A family-run bakery prepares a huge order for a prestigious hotel chain; an unsatisfactory taste test forces the producers of organic, cold-pressed juice to start over.

A toronto team prepares thousand so meals for preschoolers; a bakery bakes carrot cakes for passengers on a New York City brunch cruise.

Ohio taco artists prepare food for a thousand people; Toronto bakers make a signature desert for a ladies' golf club.

A Las Vegas bakery works overnight to finish several wedding cakes; in Ontario, a catering company feeds hundreds of athletes.

A crew of Cape Cod fishermen struggle to fill a hefy fish order from Harvard University; Ontario farmers scour their fields for fresh ingredients with flashlights.

A Louisiana fishing boat faces mechanical breakdowns; a Toronto catering company struggles to prepare thousands of meals for travelers.

Bakers make 440 birthday cakes for a celebration at the U.S. Air Force Academy in Colorado Springs; an overnight crew prepares for 250 gourmet meals.