A look at how different foods are made.
Food Factory USA Season 2
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Food Factory USA
2014A look at how different foods are made.
Food Factory USA Season 2 Full Episode Guide
A secret spice blend, a giant steam peeler, and a massive processing facility turn farm-fresh potatoes into bite-size Mexi-Fries; these chocolate almond toffees have a connection to Hollywood royalty; perfecting the art of making absinthe.
Turning plump green fruit into sliced black olives; frozen fruit pops are like guilt-free smoothies on a stick; wafer-thin cookie chips.
Keeping up with demand for zesty salsa verde; caramel-pecan praline is made by hand; Buffalo's Anchor Bar's tangy sauce.
It 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.
Iconic 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.
A Pennsylvania bakery makes 28 donuts per second; pepperoni rolls come out picture-perfect; a freshly popped multigrain snack that originated in Korea.
A million cups of applesauce every year; the art of ultra-creamy fudge at America's longest-running family-operated candy maker; a billion crispy onion rings.
Big League Chew; a creamy horseradish from Baltimore; Pennsylvania cupcakes that was a national security incident.
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