Food Factory USA

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Upcoming episodes

Apr 25th
700a

Zest For Life

Nearly 200 million squeaky clean California lemons are washed, waxed, sized, and sorted at this Sunkist plant every year.
Apr 25th
730a

No Snout About It

Deep in Texas cowboy country, pork bellies are brined, tumbled, smoked, and sliced to produce perfectly delectable kitchen-ready bacon.
Apr 26th
700a

Here’s the Scoop

Among the army of dedicated workers behind every custom serving of Cold Stone ice cream, it’s the senior taste-master who’s got the best job of all.
Apr 26th
730a

Texas State of Mind

Every delectable Smokehouse Brisket sandwich from Arby’s can be traced back to this massive Texas operation where 150,000 pounds of raw brisket are lovingly hand-rubbed and smoked daily.
Apr 28th
1100a

The Steaks Are High

On this episode of Food Factory USA: Meet the massive team behind Omaha Steak’s mail-order filet mignons; find out why Zatarain’s Dirty Rice Mix has been a favorite since 1889; and, meet Annie’s Cheddar Bunnies that multiply like rabbits.
Apr 28th
1130a

McLovin It

On this episode of Food Factory USA: Follow the incredible trajectory of McDonald’s French Fries; find out what it takes to produce Cracker Jack candy by the truckload; and, visit a pizza factory that grinds through six million pounds of cheese in a single year.
Apr 29th
700a

Resolve Your Beef

Producing more than half a billion beef patties every year, it takes mountains of meat and this massive Ohio facility to keep up with the demand for White Castle’s iconic square sliders.
Apr 29th
730a

A Head of the Game

First invented as a breath mint in 1927 and known worldwide for its iconic dispenser, a single batch of PEZ candy produces nearly half a million fruity-flavored tablets.
Apr 30th
700a

Midnight Buns

Reportedly invented by the Girl Scouts nearly a century ago, these sweet S’mores are lovingly made in Pennsylvania and give you all that campfire goodness without ever having to rough it.
Apr 30th
730a

Jack & Coke

Woody and bunghole are technical terms at Jack Daniels’ Tennessee headquarters where its world-famous whiskey is lovingly brewed using fire, fresh spring water, and 150 years of expertise.