Warhol soup
E1
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.
The Big Apple
E2
Spanikopita; ginger snaps; tartufo; apple juice
A Griller Thriller
E3
Chewy granola bars; BBQ vegetable medleys; blue cheese; rice cakes
Pasta The Ice Cream
E4
Ice cream cones; sodapop; pasta; chewing gum
Smoking Salmon
E5
Discover how cool coils are essential to the tastiest cold smoked salmon; how special cups give a new spin to age-old yogurt; how 1000 kg of ravioli are made daily; and how making 3 million pounds of fresh salad can actually be easy.
Sweet as Sugar
E6
Refined sugar; apple danishes; eggs; tortillas
Crunch Time
E7
Vodka mixers; Italian pizzelle cookies; Buffalo wings; super caramel crunch cake.
Whipping It Up
E8
Pureed buttercup soup; aerosol whipped cream; lollipops; crab sticks.
A Taste of India
E9
Crunchy chips; fav gulab jumun; almond biscotti; tofu
In a Jam
E10
Croissants; rhubarb strawberry jam; cranberry and orange stuffing; tomato sauce.
From Toffee to Coffee
E11
Premium toffee; vegan-friendly pesto; high-quality coffee; ice rocket lollipops
Pasta the Olives
E12
Discover how stuffed olives get from branch to jar; 12,000 plates of tortellini are made per day; how local ingredients make cranberry pumpkin-seed baguettini; and the exact moment when culture has to be added to make yogurt drinks!
Holy Pierogy
E13
Discover just how many cheesecakes 15 tons of cream cheese will make; how to make 500,000 perogies a day; why for ice cream sandwiches, human touch is crucial; and what 1 million jars of marmalade and Formula One racing have in common
Flour Power
E14
Discover how 15 metric tonnes of goat cheese get made weekly; why a team of experts make 8000 strawberry shortcakes a week; what magnets have to do with grinding huge amounts of wheat; and how to pickle 15,000 kg of herring a day.
Come Fly With me
E15
Discover how 32,000 bagels are made in eight hours; how one company mass produces airplane food always ready for take off; why berries are essential to make Sun Chips(TM); and how organic carrots can make a vegan dessert.
Full Steam Ahead
E16
Discover how 15 billion tablets of candy are made; what the secret ingredient is in Pilsener beer; how a modern update of Ancient Egyptian technology allows for the union of blueberries and chocolate; and King Cole's roast duck.
Going Crackers
E17
Discover how Freezies stay fresh for 820 days; how moisture levels are achieved to make parmesan cheese; why ripe bananas make banana chocolate chip bars; and how 600,000 loaves of calabrese bread per year are made into crostini!
Hot Potato
E18
Discover how the world's best spuds make it to the dinner plate; why gumballs travel through the twilight zone to become perfectly shaped; how far hot chocolate has come since the Aztecs invented it; and the secret barbecue ribs at home.
Totally Tropical
E19
Discover how addictive roasted peanuts, creamy mango smoothies, full fat bocconcini cheese, and decadent vegan brownies gets to the masses.
Mousse Hunting
E20
Blueberry cream cheese bagels; pot roast; spring water; lemon mousse cakes.
Like Momma Makes
E21
Frozen pizza; spreadable butter; organic mushrooms; mini quiche florentine.
Hitting The Trail
E22
Discover how 9.7 billion cups of yogurt are made every year; how to make trail mix; why less mixing makes more tasty organic baby cookies; and why timing is everything when making mushroom rice veggie burgers
Gone Fishing
E23
Discover what it takes to harvest 600,000 rainbow trout each year; why an oil shower creates roasted cashews; how one apple slicing machine is a life-saver to bakers across the country; and the secrets to producing peameal bacon.
This is Toast
E24
Discover how the sandwich staple Wonderbread is made; how nutty pecans are transformed into pralines; how to make a perfectly balanced Morroccan harira vegan soup; and how stainless steel plates ensure the most crystal clear bagged ice!
The Cream of the Crop
E25
Discover why free-range cows raised without pesticide produces the tastiest milk; why dried chick peas love a hot steam; how a samosa machine guarantees the tastiest Indian pouches; and how 250,000 creamy mini éclairs get made per day
In the Hot House
E26
Discover why a hot house is essential to growing the sweetest tomatoes; how a 130 foot tunnel oven makes perfect muffins; the secret recipe for Breathsavers(TM) candy; and how today's machines can make the best gnocchi in only ten minutes!