Join or Sign In
Sign in to customize your TV listings
By joining TV Guide, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
26 Episodes 2015 - 2015
Episode 1
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favorite foods are produced: From its sweet California headquarters, this all-American candy company produces 200,000 packages of red licorice every day; two zany brothers from Toronto are behind this zippy new condiment that blends classic mayonnaise with the zing of spicy Sriracha; combining a spinach-feta filling, a Rabbi's blessing, and flaky phyllo dough that's folded 144 times, 40,000 Turkish bourekas are produced here every day; and, with a delicate texture that mimics handmade lace, Laceys feature a dark chocolate centre sandwiched between two wafer-thin almond cookies.
Episode 2
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favorite foods are produced: This century-old San Francisco candy factory makes 1.8 million of its world famous cherry chews from just one single batch; using a timeless Italian recipe, this company transforms silos of Canadian durum wheat into millions of 'elbow' macaroni pasta; it began as a Christmastime experiment, but this mouthwatering cranberry-flan-cheesecake-crostata now provides year-round pleasure; and, featuring a top-secret signature spice blend, these Toronto-baked chakri are an exotic southeast Asian snack that are hand-twirled and then fried to crispy perfection.
Episode 3
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: It takes 240,000 hardworking bees to produce just one barrel of raw honey and that's when the worker bees at Billybee step in to play their part; with a good-for-you recipe that dates back about 2,000 years, this California bakery produces 50,000 loaves of sprouted wheat bread every day; meet the cookie doctor who invented this checkerboard cookie that combines strawberry and banana in one irresistible shortbread biscuit; and, it takes a team of artisan chocolatiers several hours to expertly transform wrinkly sun-dried Bing cherries into these picture-perfect mouth-watering confections.
Episode 4
Sat, Sep 12, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Every day, 25 million sunflower seeds are coated with chocolate and emerge as a rainbow of tasty treats; with roots that go back nearly 400 years, this California operation transforms rice into vinegar that packs a karate kick of flavour; a former fencing champion is behind this tangy Thai soup-in-a-bag that's made with love and local produce; and, this L.A. outfit has recruited thousands of bees to help put the gourmet goodness into these chocolate-covered caramels.
Episode 5
Sat, Sep 19, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: It takes two massive cooling tunnels and a continuously flowing curtain of chocolate to produce a whopping 10 million U-NO candy bars every year; this saucy team prepares thousands of cheese cannelloni every day using one of the largest sheets of pasta you'll ever see; known as pho and enjoyed worldwide, it took inspiration from China, France, and Vietnam to create these delicate and irresistible rice noodles; and, women rule the roost at Mann's California processing plant where a hardworking team takes the hassle out of preparing butternut squash.
Episode 6
Sat, Sep 19, 2015
At this Quebec sugar shack a vacuum pump sucks sap from the surrounding trees before it's boiled down to 100 percent pure maple syrup. And there's a "tower of power" at this Washington factory where heaps of Almond Roca® butter toffee popcorn are lovingly mixed by hand.
Episode 7
Sat, Sep 26, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: It takes a guillotine, a top-secret vacuum, and truckloads of Okanagan Valley apples to make giant ribbons of chewy and fun fruit leather; every year, this Quebec co-op makes enough squeaky cheese curds to fill four Olympic-size swimming pools; inspired by the smash hit Broadway musical, Hello Dolly bars are getting a vegan encore thanks to a Toronto bakery with a serious sweet tooth; and, there's a fun-loving pit crew, a mascot, and a mountain of fresh ingredients behind every tub of this Canadian-made guacamole.
Episode 8
Sat, Sep 26, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Visit the amazing chocolate factory where raw cacao beans are combined with ginger, lime, and coconut to create an exotic truffle that's sinfully delicious; combining guilt-free caffeine with all the convenience, this high-octane machine produces more than 10,000 eco-friendly gourmet coffee pods every hour; it takes a secret recipe, some ancient know-how, and a state-of-the-art machine to produce 250,000 vegetable gyoza dumplings every day; and, find out how space-age technology transforms tons of tangy cheese into Moon Cheese-a crispy new snack that's out of this world.
Episode 9
Sat, Oct 3, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: At this sprawling British Columbia hatchery, it takes ten years before a fish can produce a single bowl of sustainable caviar worth $12,000; featuring sweet potatoes and extra-lean turkey, this shepherd's pie puts a New World spin on classic British pub fare; putting a European twist on hand-held comfort foods, this family business rolls out nine million bite-size risotto balls every year; and, cutting-edge technology is the secret to putting the decadent ice winecentres into these Canadian chocolate truffles.
Episode 10
Sat, Oct 3, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Cheese crackers and peanut butter may sound like an odd combination, but Toastchee sandwich snacks have been a mega-hit for the last 100 years; don't be fooled by the name because these Phllly Swirl frozen fruit bars are made in Florida with plump local strawberries and lots of gooey chocolate; serious about perogies, this family-run Toronto business produces 1.5 million blueberry dumplings in just one shift; and, it takes a mountain of super-food, 1,000 lemons, and a state-of-the-art dehydrator to make a massive batch of good-for-you kale chips.
Episode 11
Sat, Oct 10, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Steeped in history and serious about perfection, this Ohio candy factory makes sure every melt-in-your-mouth chocolate mint is lovingly finished by hand; in this chipotle-flavoured asparagus antipasto, the star ingredient goes from field to jar all on the same day; thanks to a lucky blunder Down Under this factory now produces pineapple-flavoured Aussie-style soft licorice 24 hours a day; and, this cousin of the banana arrives from the tropics already peeled and then hops along an incredible conveyer belt to emerge as perfectly seasoned plantain chips.
Episode 12
Sat, Oct 17, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Invented during the Second World War, these peanut butter cups feature an amazing history and a one-of-a-kind butterscotch coating; inspired by an original 18th century British recipe, Sara Lee starts with giant slabs of butter to produce three million pound cakes every year; hand picked Valencia oranges, tangerines, and key limes go from tree to jar at this Florida orchard where they've perfected the art of making good old-fashioned jelly; and, this Canadian company is so serious about quality that it produces its delectable butter chicken cooking sauce at a university research facility.
Episode 13
Sat, Oct 17, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Made from just ten ingredients, this eco-minded breakfast cereal gives back to the iconic birds for which it is named; this historic Jacksonville building is home to one of America's largest candy shops where artisan chocolatiers turn liquid into luscious raspberry creams; drizzled with oil and a pinch of salt, nearly 10 million kilograms of New York style bagel crisps roll off this North Carolina assembly line every year; and, find out how this Illinois outfit mixes science and sunshine to create yellow food colouring.
Episode 14
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favorite foods are produced: Five million of these iconic throat drops are produced every day; it took dozens of tries to perfect these gluten-free veggie pockets; the recipe for these peanut butter chocolates is top secret; and, the key to this old school apple butter is in the details.
Episode 15
Sat, Oct 24, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Find out how pellets become puffs at the historic Alphabits factory in Michigan where 60,000 boxes of crunchy lessons are produced daily. Distinctly rich and high in antioxidants, the secret to this jet-black fettuccine is 3 litres of squid ink per batch. As beautiful as they are tangy, every jar of this zesty garden mix is artfully packed by hand before being pressure-cooked to perfection. Combining chewy satisfaction with a sweet and sour finish, this Indiana candy factory produces more than 50 million gummy peaches every week.
Episode 16
Sat, Nov 7, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Featuring all the satisfaction of strawberry cheesecake, this once-discontinued frozen treat is back by popular demand; this Chicago candy company proudly uses wholesome ingredients and a crazy contraption to produce small batches of irresistible sea salt caramels; these sophisticated allergen-free bars will give you all the satisfaction of biting into a cinnamon bun; and, serious about tradition, nutrition, and convenience, this Toronto duo has put a modern twist on a Jewish culinary classic.
Episode 17
Sat, Nov 7, 2015
Made in New Brunswick, these fruit snacks are so popular that 10,000 of them roll off the production line every minute. With 1,300 sushi chefs and six production facilities across the continent, this Canadian company produces more than 100 million pieces of sushi every year. And it takes two weeks for a vat of American whiskey to become aromatic small-batch bitters.
Episode 18
Sat, Nov 14, 2015
From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Two snack-loving brothers turned the family potato farm into a major business that transforms farm-fresh taters into ketchup-flavoured chips; featuring chocolate, creamy fudge, and peanut butter, Pal-o-Mine candy bars first debuted in 1920 and the winning recipe hasn't changed since; meet the gourmet-obsessed family committed to putting liquid fire in this zesty Szechuan sauce; and, Candy Raisins may not have anything to do with raisins, but these chewy treats proved so popular that one enterprising candy man brought them back from the dead.
Episode 19
Sat, Nov 21, 2015
With the Sacramento State Fair in full swing, and with hundreds of gourmet BLTs on the line, executive chef Keith Breedlove and his team are feeling the heat. The drama starts at the bakery with a batch of badly burned brioche buns and intensifies at dawn with no-show bacon and tomatoes that are still green on the vine.
Episode 20
Sat, Nov 28, 2015
A family-run Toronto bakery prepares a mammoth order for a Mother's Day brunche at one of the world's most prestigious hotel chains--The Four Seasons Hotel. But just as the exhausted bakers are wrapping up the night shift, their number-one client makes a last-minute request for even more bagels.
Episode 21
Sat, Dec 5, 2015
A family-run Toronto bakery prepares a mammoth order for a Mother's Day brunch at one of the world's most prestigious hotel chains--The Four Seasons Hotel. But just as the exhausted bakers are wrapping up the night shift, their number-one client makes a last-minute request for even more bagels.
Episode 22
Sat, Dec 12, 2015
After last year's second-place finish, a team of Ohio taco artists is determined to win the grand prize at the annual gourmet food-truck competition. But for starters, they'll need enough grub to feed nearly a thousand people. And even though they hit the ground running, an early setback puts their mobile restaurant in the fast lane.
Episode 23
Sat, Dec 5, 2015
Trying to stay cool in the desert, a Sin City baking crew has just one night to finish a two-day job. Tackling several last-minute wedding cakes, including a three-tiered ode to Elvis, they've got no margin for error. So when the Vegas heat causes a sticky situation, the results could be disastrous.
Episode 24
Sat, Dec 5, 2015
Trying to stay cool in the desert, a Sin City baking crew has just one night to finish a two-day job. Tackling several last-minute wedding cakes, including a three-tiered ode to Elvis, they've got no margin for error. So when the Vegas heat causes a sticky situation, the results could be disastrous.
Episode 25
Sat, Dec 12, 2015
Night Shift follows the unsung culinary heroes who work through the night to create palette pleasing eats and over-the-top custom orders on time. With today's catch destined to impress the state's top seafood experts, it's all hands on deck as a Louisiana fishing boat heads out on a special 3 a.m. mission. Committed to freshness, the crew sorts and freezes the shrimp on board. But when a mechanical breakdown threatens to spoil the catch, they must fix the problem fast or head back to the dock. Meanwhile, a Toronto catering company is preparing thousands of meals for travelers at the country's busiest airport, and their tight delivery window means everything must arrive on time or else. At first, it looks like the team is ahead of schedule. That is, until heavy rains cause flight delays and they get a last-minute order for more food.
Episode 26
Sat, Dec 12, 2015
The cadets at the U.S. Air Force Academy in Colorado Springs are celebrating a major milestone, and when they order 440 birthday cakes to mark the occasion, it's up to a small army of bakers to make it happen. With the cakes baked from scratch, it will take six hours and several batches to fulfill the massive order. And that's if everything goes according to plan.