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Food Factory: Season 1 - 26 Episode s
1x1 - Warhol soup
August 30, 2012
Discover how Campbell's spells out the letters for perfect soup; why Razzles need a lot of pressure to become sweet candy gum; how beer becomes fine Canadian whiskey; and why dry ice is crucial to making sweet and sticky brioche.
1x2 - The Big Apple
August 30, 2012
Spanikopita; ginger snaps; tartufo; apple juice
1x3 - A Griller Thriller
September 6, 2012
Chewy granola bars; BBQ vegetable medleys; blue cheese; rice cakes
1x4 - Pasta The Ice Cream
September 6, 2012
Ice cream cones; sodapop; pasta; chewing gum
1x5 - Smoking Salmon
September 13, 2012
Discover how cool coils are essential to the tastiest cold smoked salmon; how special cups give a new spin to age-old yogurt; how 1000 kg of ravioli are made daily; and how making 3 million pounds of fresh salad can actually be easy.
1x6 - Sweet as Sugar
September 13, 2012
Refined sugar; apple danishes; eggs; tortillas
1x7 - Crunch Time
September 20, 2012
Vodka mixers; Italian pizzelle cookies; Buffalo wings; super caramel crunch cake.
1x8 - Whipping It Up
September 20, 2012
Pureed buttercup soup; aerosol whipped cream; lollipops; crab sticks.
1x9 - A Taste of India
September 27, 2012
Crunchy chips; fav gulab jumun; almond biscotti; tofu
1x10 - In a Jam
September 27, 2012
Croissants; rhubarb strawberry jam; cranberry and orange stuffing; tomato sauce.
1x11 - From Toffee to Coffee
October 4, 2012
Premium toffee; vegan-friendly pesto; high-quality coffee; ice rocket lollipops
1x12 - Pasta the Olives
October 4, 2012
Discover how stuffed olives get from branch to jar; 12,000 plates of tortellini are made per day; how local ingredients make cranberry pumpkin-seed baguettini; and the exact moment when culture has to be added to make yogurt drinks!
1x13 - Holy Pierogy
October 11, 2012
Discover just how many cheesecakes 15 tons of cream cheese will make; how to make 500,000 perogies a day; why for ice cream sandwiches, human touch is crucial; and what 1 million jars of marmalade and Formula One racing have in common
1x14 - Flour Power
October 11, 2012
Discover how 15 metric tonnes of goat cheese get made weekly; why a team of experts make 8000 strawberry shortcakes a week; what magnets have to do with grinding huge amounts of wheat; and how to pickle 15,000 kg of herring a day.
1x15 - Come Fly With me
October 18, 2012
Discover how 32,000 bagels are made in eight hours; how one company mass produces airplane food always ready for take off; why berries are essential to make Sun Chips(TM); and how organic carrots can make a vegan dessert.
1x16 - Full Steam Ahead
October 18, 2012
Discover how 15 billion tablets of candy are made; what the secret ingredient is in Pilsener beer; how a modern update of Ancient Egyptian technology allows for the union of blueberries and chocolate; and King Cole's roast duck.
1x17 - Going Crackers
October 25, 2012
Discover how Freezies stay fresh for 820 days; how moisture levels are achieved to make parmesan cheese; why ripe bananas make banana chocolate chip bars; and how 600,000 loaves of calabrese bread per year are made into crostini!
1x18 - Hot Potato
October 25, 2012
Discover how the world's best spuds make it to the dinner plate; why gumballs travel through the twilight zone to become perfectly shaped; how far hot chocolate has come since the Aztecs invented it; and the secret barbecue ribs at home.
1x19 - Totally Tropical
November 1, 2012
Discover how addictive roasted peanuts, creamy mango smoothies, full fat bocconcini cheese, and decadent vegan brownies gets to the masses.
1x20 - Mousse Hunting
November 1, 2012
Blueberry cream cheese bagels; pot roast; spring water; lemon mousse cakes.
1x21 - Like Momma Makes
November 8, 2012
Frozen pizza; spreadable butter; organic mushrooms; mini quiche florentine.
1x22 - Hitting The Trail
November 8, 2012
Discover how 9.7 billion cups of yogurt are made every year; how to make trail mix; why less mixing makes more tasty organic baby cookies; and why timing is everything when making mushroom rice veggie burgers
1x23 - Gone Fishing
November 15, 2012
Discover what it takes to harvest 600,000 rainbow trout each year; why an oil shower creates roasted cashews; how one apple slicing machine is a life-saver to bakers across the country; and the secrets to producing peameal bacon.
1x24 - This is Toast
November 15, 2012
Discover how the sandwich staple Wonderbread is made; how nutty pecans are transformed into pralines; how to make a perfectly balanced Morroccan harira vegan soup; and how stainless steel plates ensure the most crystal clear bagged ice!
1x25 - The Cream of the Crop
November 22, 2012
Discover why free-range cows raised without pesticide produces the tastiest milk; why dried chick peas love a hot steam; how a samosa machine guarantees the tastiest Indian pouches; and how 250,000 creamy mini éclairs get made per day
1x26 - In the Hot House
November 22, 2012
Discover why a hot house is essential to growing the sweetest tomatoes; how a 130 foot tunnel oven makes perfect muffins; the secret recipe for Breathsavers(TM) candy; and how today's machines can make the best gnocchi in only ten minutes!