Food Factory USA
Season 2
Segments provide a frequently humorous overview of the processes and people involved in the manufacturing of everyday food items.
Where to Watch Food Factory USA • Season 2
27 Episodes
- A Golden State of Affairs
E2A Golden State of AffairsWhat 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. This ancient fruit was popular with Egyptian pharaohs, and today every 16-ounce bottle of California-grown POM Wonderful contains the juice of four `Wonderful' pomegranates. A traditional Mexican treat you can eat on the go, these spicy pork tamales are hand-wrapped in cornhusks before being steamed and x-rayed. - Zest for Life
E3Zest for LifeMaking astronaut food is serious business at this massive Oregon facility where it takes 18 hours to transform savory beef stew into a freeze-dried meal that's perfect for outer space. Nearly 200 million squeaky clean California lemons are washed, waxed, sized, and sorted at this Sunkist plant every year. It's worth the drive to Texas just to get your hands on this decadent pecan pie, and if the bakery is closed once you get there, the vending machine outside is open 24/7. - No Snout About It
E4No Snout About ItDeep in Texas cowboy country, pork bellies are brined, tumbled, smoked, and sliced to produce perfectly delectable kitchen-ready bacon. In the middle of a California desert, water from an underground river is one of the secret ingredients to a bacon-flavored soda that's popular with a legendary kilt-wearing pro wrestler. What began as a Texas turkey farm is now home to an innovative family business where salty crispy bacon bits are smothered in rich creamy chocolate. - Here's the Scoop
E5Here's the ScoopAmong 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. There's an all-American rags-to-riches story behind these delectable buttery cookies that were born in France but later perfected by five brothers from Vietnam. Watch out for airborne fish when you order up home-style crab cakes at this Seattle's Pike Place market where fishmongers are famous for literally throwing seafood around the shop. - Texas State of Mind
E6Texas State of MindThis episode heads to Texas to explore some of the Lone Star State's favorite foods. 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. Combining layers of crunchy candy and a whole lot of peanut butter, it's no wonder why chicken-free Chick-O-Sticks have attracted a major cult following. Every two-ounce shot of Hangover Joe's Git'R'Done Energy Drink delivers a Texas-size wallop along with some comic inspiration. - Resolve Your Beef
E7Resolve Your BeefProducing 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. If you've got a hankering for juicy hand-picked mandarin oranges, head to this California facility where an awesome high-tech machine processes 1.7 million pieces of fruit every hour. At this California bakery, 750,000 heart-shaped crackers are showered with love and sesame seeds every day. - A Head of the Game
E8A Head of the GameFirst 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. First created in the 1950's, you get a whole lot of cheez-y goodness when you combine two crispy mini-waffles with this top-secret bright orange filling. Inspired by an Italian family recipe and overseen by Mamma herself, there's plenty of `amore' in every bite of Michael Angelo's chicken Parmesan. - Midnight Buns
E9Midnight BunsReportedly 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. Always fresh and never frozen, Five Guys sesame-studded burger buns are baked fresh in Washington, D.C. every night and shipped to restaurants across the country. It takes more than 600,000 pounds of corn every week to keep up with the demand for popcorners--the chip-shaped popcorn that's become a popular snack in the sky. - Almost New England
E11Almost New EnglandFirst founded in 1950, visit the massive roasting facility that allows Dunkin Donuts to serve 30 cups of coffee per second for a grand total of 1.8 billion cups every year. A hearty soup that's steeped in history, New England clam chowder starts at sea where fresh surf clams are harvested by the shipload. First invented in 1920 and proudly produced in Boston, the iconic multi-colored Slap Stix lollipop features creamy caramel swirled with banana-flavored nougat. - Thank You Baby
E12Thank You BabyAn authentic French brand steeped in history, visit Babybel's South Dakota headquarters where 600,000 pounds of milk are transformed into one million bite-size cheeses every day. Famous for his soup-slinging antics on the sitcom Seinfeld, meet the official face of Soupman and find out how the company cooks its hearty lentil soup right in the box. Part slaw and part salsa, Slawsa combines super-food cabbage with a tangy kick, and just a single batch makes enough to fill nearly 5,000 jars. - More Deliciouser
E13More DeliciouserIt takes three truckloads per day and a million pounds of flour every week to keep up with the demand for Quiznos toasted subs. At this Florida farm, up to four million pounds of green tomatoes are harvested daily and then placed in a special vault where they ripen twice as fast. In a single day, this Georgia factory secretly transforms 100,000 pounds of cheese into perfectly crispy mozzarella sticks. - Cheesiest Episode Ever
E14Cheesiest Episode EverFeaturing a massive milking operation and a centuries-old recipe, these hardworking goats help produce 300 wheels of decadent triple-cream goat cheese every day. There's a giant rabbit mascot at this Missouri factory where 1.4 million cheddar bunny crackers hop off the assembly line every hour. It takes a state-of-the-art extruder and atomized liquid cheese to make 44,000 cheese doodles per minute. Cheese `nudes' become crispy mozzarella sticks at this Georgia facility where the final product is stretch tested in a lab. Before being smothered in cheese at locations across the country, every single Pappa John's pizza starts out as a dough ball in Kentucky. - Fishy Business
E15Fishy BusinessHead to Gloucester, Massachusetts, where one of America’s longest-running companies reveals the secret to making golden square-shaped fish fillets. A fairground favorite since the 1920s, this Indiana outfit turns out 40 million pounds of corn dogs every year. These gourmet rice crisps are baked in a massive triple-decker oven before being fried to crispy perfection in just 90 seconds flat. - Peter Piper Picked a Peck...
E16Peter Piper Picked a Peck...Head to North Carolina, home of Mt. Olive's picklicious plant that produces plenty of pounds of pickled pepperoncini peppers everyday. Crispy on the outside and chewy on the inside, New Yorker Bagels legendary everything bagel`s key ingredient is really in the water. What began as a small beef company, Barber Foods now boasts a 175,000 sq. ft. facility that produces 426,000 iconic cordon blue frozen stuffed chicken breast daily. - I Got the Magic Stick
E20I Got the Magic StickIconic cheesecakes on a stick are the signature dessert of America's oldest fast food chain, and every one is lovingly hand-dipped in chocolate. Visit the Wisconsin factory where it takes half a million cheese curds to make a monster wheel of cheddar weighing in at 5,000 pounds. This community-conscious bakery produces 30,000 pounds of irresistible blondies every day, and then sends them to snack-loving subscribers across the country. - The Curd is the Word
E21The Curd is the WordIt takes a top-secret recipe and a waterfall of batter to produce more than three million deep-fried cheese curds a day. Find out what it takes to keep up with the demand for cow pies--pecan caramel clusters drenched in rich creamy chocolate. There's some serious science behind these carbonated pop-in-your-mouth candy crystals that freshen breath while providing a burst of energy.
