Food Factory

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Upcoming episodes

Dec 14th
400a

It’s Bittersweet

Food Factory has the goods on fruit goodies, California rolls, cocktail bitters, and a chocolaty corn snack that’s nearly guilt free.
Dec 14th
430a

Hurry and Ketchup!

Food Factory serves up ketchup-flavoured potato chips; Pal-o-Mine candy bars; Szechuan sauce, and, Candy Raisins.
Dec 14th
500a

Ice Ice BLT

At the Sacramento State Fair, multiple crews work their buns off to save a chef’s bacon. Meanwhile, things heat up as artisan sculptors wield their pickaxes to create a show-stopping ice bar.
Dec 14th
530a

The Mother Lode

A Toronto bakery prepares a mammoth order for one of the world’s most prestigious hotels. Meanwhile, the overnight juicing team scrambles as a costly mistake puts them behind schedule.
Dec 14th
900a

Lights, Camera, Popcorn

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Tortilla chips are baked in a tunnel oven before taking a dip in a giant fryer; grandma’s kitchen flavour is baked into 200,000 bite-size coffee cakes every day; vegan mint double chocolate cookies will blow your palate and your mind; and, it takes an entire assembly line to produce the blockbuster convenience of microwaveable popcorn.
Dec 14th
930a

Fishing for Spuds

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Discover why Triple ‘C’ cheesecake is a chocolate lover’s fantasy; witness a massive menagerie of soon-to-be animal crackers stampeding through a giant tunnel oven; watch as spaghetti-like strands of dough become perfectly crispy sweet potato fries; and, combined with its 2000-year history, tofu’s bland reputation is getting an overhaul with a gourmet version that’s anything but.
Dec 14th
1000a

Crepe Escape

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Up to 70 million, picture-perfect Hershey’s Kisses are produced daily; a crepini is the sweet fusion of the French crepe with the Russian blini; there’s a sisterhood behind the gummy candies that look just like rainforest frogs; and, every year, top-of-the-line vanilla extract is made by the tanker-load.
Dec 14th
1030a

Green with Envy

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: A sheet of molten candy is transformed by hand and machine into tutti-frutti candies; 300,000 spinach potato latkes are flash fried and frozen every day; 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
Dec 14th
1100a

My Cup Runeth Over

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: The recipe for these popular peanut butter cups hasn’t changed in nearly a century; five million roasted vegetable soufflés are baked every year; a former conductor has turned his grandma’s almond cookies into a nearly guilt-free snack; and, find out what it takes to make puttanesca pasta sauce by the barrel.
Dec 14th
1130a

Chocolate Under Wraps

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Visit the state-of-the-art factory that produces 1.5 billion chocolate truffles a year; meet the guilt-free muffin that’s as satisfying as it is healthy; retro Hot Tamales are still North America’s number one cinnamon flavored candy; and, layers of buttery dough and tangy cheese are the secret to light and flaky gourmet cheese crisps.