%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
- wSerie
- TV Shows
- Food Factory USA
- Season 2
- Episode 22
Born to Be Mild
Food Factory USA - S2 - E22
Keeping up with demand for zesty salsa verde; caramel-pecan praline is made by hand; Buffalo's Anchor Bar's tangy sauce.
Food Factory USA: Season 2 - 27 Episode s
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
2x17 - Mastical Magic
September 21, 2015
Big League Chew; a creamy horseradish from Baltimore; Pennsylvania cupcakes that was a national security incident.
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