Food FactorySeason 12012 · 26 episodesEpisodes1Warhol soupDiscover 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.2The Big AppleSpanikopita; ginger snaps; tartufo; apple juice3A Griller ThrillerChewy granola bars; BBQ vegetable medleys; blue cheese; rice cakes4Pasta The Ice CreamIce cream cones; sodapop; pasta; chewing gum5Smoking SalmonDiscover 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.6Sweet as SugarRefined sugar; apple danishes; eggs; tortillas7Crunch TimeVodka mixers; Italian pizzelle cookies; Buffalo wings; super caramel crunch cake.8Whipping It UpPureed buttercup soup; aerosol whipped cream; lollipops; crab sticks.9A Taste of IndiaCrunchy chips; fav gulab jumun; almond biscotti; tofu10In a JamCroissants; rhubarb strawberry jam; cranberry and orange stuffing; tomato sauce.11From Toffee to CoffeePremium toffee; vegan-friendly pesto; high-quality coffee; ice rocket lollipops12Pasta the OlivesDiscover 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!13Holy PierogyDiscover 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 common14Flour PowerDiscover 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.15Come Fly With meDiscover 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.16Full Steam AheadDiscover 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.17Going CrackersDiscover 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!18Hot PotatoDiscover 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.19Totally TropicalDiscover how addictive roasted peanuts, creamy mango smoothies, full fat bocconcini cheese, and decadent vegan brownies gets to the masses.20Mousse HuntingBlueberry cream cheese bagels; pot roast; spring water; lemon mousse cakes.21Like Momma MakesFrozen pizza; spreadable butter; organic mushrooms; mini quiche florentine.22Hitting The TrailDiscover 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 burgers23Gone FishingDiscover 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.24This is ToastDiscover 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!25The Cream of the CropDiscover 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 day26In the Hot HouseDiscover 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!Season 2Season 3Season 4Season 5Season 6
