Food Factory Episode Rating Graph

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.

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

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

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

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

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.

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.

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.

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.

Once discontinued, the strawberry cheesecake frozen treat is back by popular demand; find out the secret to these irresistible sea salt caramels.

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.

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.

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.

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.

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

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

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.

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

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

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

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

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.

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

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.

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.

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.

"Food Factory turns up the heat with a legendary hot sauce, a century-old cereal,

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.

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

Chewy granola bars; BBQ vegetable medleys; blue cheese; rice cakes

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.

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.

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 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.

Food Factory fires up the grill for a special Backyard BBQ episode: Cattle BoyZ chipotle maple bacon barbecue sauce packs a signature gourmet kick

Premium toffee; vegan-friendly pesto; high-quality coffee; ice rocket lollipops

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.

Ice cream cones; sodapop; pasta; chewing gum

Crunchy chips; fav gulab jumun; almond biscotti; tofu

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!

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.

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.

Discover how addictive roasted peanuts, creamy mango smoothies, full fat bocconcini cheese, and decadent vegan brownies gets to the masses.

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

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.

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.

Pureed buttercup soup; aerosol whipped cream; lollipops; crab sticks.

Food Factory celebrates Thanksgiving with four holiday favourites: It takes mountains of dough to keep up with demand for Pepperidge Farms' stuffing.

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.

Spanikopita; ginger snaps; tartufo; apple juice

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.

Refined sugar; apple danishes; eggs; tortillas

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

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!

Frozen pizza; spreadable butter; organic mushrooms; mini quiche florentine.

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.