2x1 - Bread for Success

May 23, 2015

2x2 - A Golden State of Affairs

May 23, 2015

2x3 - Zest for Life

May 30, 2015

2x4 - No Snout About It

May 30, 2015

2x5 - Here's the Scoop

June 6, 2015

2x6 - Texas State of Mind

June 6, 2015

2x7 - Resolve Your Beef

June 13, 2015

2x8 - A Head of the Game

June 20, 2015

2x9 - Midnight Buns

June 25, 2015

2x10 - Jack & Coke

July 2, 2015

2x11 - Almost New England

July 9, 2015

2x12 - Thank You Baby

July 16, 2015

2x13 - More Deliciouser

July 23, 2015

2x14 - Cheesiest Episode Ever

August 10, 2015

2x15 - Fishy Business

August 17, 2015

2x16 - Peter Piper Picked a Peck...

August 17, 2015

2x18 - Awesome Sauce

September 28, 2015

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.

2x19 - Dollars to Donuts

October 7, 2015

A Pennsylvania bakery makes 28 donuts per second; pepperoni rolls come out picture-perfect; a freshly popped multigrain snack that originated in Korea.

2x20 - I Got the Magic Stick

October 14, 2015

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.

2x21 - The Curd is the Word

October 21, 2015

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.

2x22 - Born to Be Mild

October 28, 2015

Keeping up with demand for zesty salsa verde; caramel-pecan praline is made by hand; Buffalo's Anchor Bar's tangy sauce.

2x23 - Tea-licious

November 4, 2015

2x24 - Certified Organic!

November 4, 2015

2x25 - Olive the Above

November 11, 2015

Turning plump green fruit into sliced black olives; frozen fruit pops are like guilt-free smoothies on a stick; wafer-thin cookie chips.

2x26 - Hot to Tot

November 11, 2015

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.

2x27 - More Deliciouser

July 24, 2015