Food Factory USA
Upcoming episodes
Jul 28th
1100a
The Curd is the Word
It takes a top-secret recipe and a waterfall of batter to produce more than three million deep-fried cheese curds a day.
Jul 28th
1130a
Born to Be Mild
In order to keep up with demand for zesty salsa verde, this Wisconsin factory goes through three million pounds of jalapeno peppers every year.
Jul 29th
600a
Scouts Honor
On this episode of Food Factory USA: Meet the famous cookies that make millions for charity; this innovative ice cream sandwich combines vanilla and chocolate; and, visit the global headquarters of cheese-filled pretzel pockets.
Jul 29th
630a
We’re Jammin
On this episode of Food Factory USA: Follow the incredible trajectory of Welch’s Concord Grape Jam; enjoy these grandma-perfected pierogies; and, visit the factory that turns out flipping delicious chocolate-covered pretzels.
Jul 29th
700a
Bread For Success
To keep up with global demand for the iconic Egg McMuffin, this mammoth California facility bakes half a million English muffins every day.
Jul 29th
730a
A Golden State of Affairs
What started as a one-man operation has grown into a massive hot-sauce empire that now sells more than 40 million bottles of spicy Sriracha every year.
Jul 30th
600a
Zest For Life
Nearly 200 million squeaky clean California lemons are washed, waxed, sized, and sorted at this Sunkist plant every year.
Jul 30th
630a
No Snout About It
Deep in Texas cowboy country, pork bellies are brined, tumbled, smoked, and sliced to produce perfectly delectable kitchen-ready bacon.
Jul 30th
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.
Jul 30th
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.