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Red Red Vine
Episode number: 1
Overview: This all-American candy company makes 200,000 packages of red licorice every day; this zippy mayonnaise packs the punch of spicy Sriracha; 40,000 Turkish bourekas are produced here every day; and, Laceys feature a chocolate centre sandwiched between two wafer-thin cookies.
Elbow Grease
Episode number: 2
Overview: 1.8 million cherry chews are produced from just one single batch; massive silos of wheat are transformed into ‘elbow’ macaroni pasta; this continental cranberry cheesecake first started as a Christmas experiment; and, meet chakri.
Sweet as Honey
Episode number: 3
Overview: Meet the worker bees who transform raw honey into liquid gold; this California bakery turns out 50,000 loaves of sprouted wheat bread every day; meet the cookie doctor behind this unique checkerboard creation
Sunny Side Up
Episode number: 4
Overview: A humble sunflower seed is at the heart of every rainbow-coloured Sunburst candy; this rice vinegar packs a karate kick of flavour; get a tangy taste of Thailand without leaving home.
Noodling Around
Episode number: 5
Overview: There’s a waterfall of chocolate at this California candy factory; meet the saucy squad behind mountains of cannelloni; find out what it takes to make rice noodles by the truckload
Liquid Gold
Episode number: 6
Overview: From tree to bottle, follow the amazing story of maple syrup; there’s a ‘tower of power’ behind this delectable Almond Roca® butter toffee popcorn; this British Columbia candy company is giving Turkish Delight a thoroughly modern twist
Cut The Cheese
Episode number: 7
Overview: It takes 80,000 apples to produce a single batch of fruit leather; discover the secret to making squeaky and addictive cheese curds; inspired by Broadway, Hello Dolly bars are getting a vegan encore
Snack Odyssey
Episode number: 8
Overview: Visit the amazing chocolate factory behind these exotic truffles; these eco-friendly coffee pods combine guilt-free caffeine with all the convenience; 250,000 gyoza dumplings roll of this assembly line every day
Let Them Eat Caviar!
Episode number: 9
Overview: A single sturgeon can produce a bowl of sustainable caviar worth $12,000; this shepherd’s pie puts a modern twist on Mom’s classic recipe; this family business rolls out nine million risotto balls every year.
You've Got Kale
Episode number: 10
Overview: Find out how the cheese met the peanut butter in this legendary sandwich snack; get the scoop on these two-toned frozen fruit bars from Florida; 1.5 million blueberry dumplings are produced in just one shift
Mint Condition
Episode number: 11
Overview: These melt-in-your-mouth chocolate mints are lovingly finished by hand; in this unique antipasto, the star ingredient goes from field to jar all on the same day
Smooth as Butter
Episode number: 12
Overview: These peanut butter cups feature an amazing history and a one-of-a-kind butterscotch coating; starting with giant slabs of butter, three million Sara Lee pound cakes are produced every year.
Puffins N' Cream
Episode number: 13
Overview: This eco-minded breakfast cereal gives back to the iconic birds for which it is named; these artisan chocolatiers turn liquid into luscious raspberry creams.
Butter Up!
Episode number: 14
Overview: 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.
Easy as ABC
Episode number: 15
Overview: Visit the historic Michigan home of Alphabits cereal; the secret to this jet-black fettuccine is 3 litres of squid ink per batch; every jar of this zesty garden mix is artfully packed by hand.
Drumroll Please
Episode number: 16
Overview: Once discontinued, the strawberry cheesecake frozen treat is back by popular demand; find out the secret to these irresistible sea salt caramels.
It's Bittersweet
Episode number: 17
Overview: 10,000 of these fruit goodies are produced every minute; find out what it takes to make 100 million pieces of sushi every year; these small-batch bitters are guaranteed to put an extra kick in your cocktail.
Hurry and Ketchup!
Episode number: 18
Overview: Find out what makes these flavoured chips distinctly Canadian; Pal-o-Mine candy bars first debuted in 1920 and the winning recipe hasn’t changed since.
Ice Ice BLT
Episode number: 19
Overview: Hundreds of gourmet BLT sandwiches are on the line as food workers deal with badly burned brioche buns, no-show bacon & tomatoes that are still green on the vine.
Night Shift: The Mother Lode
Episode number: 20
Overview: A family-run bakery prepares a huge order for a prestigious hotel chain; an unsatisfactory taste test forces the producers of organic, cold-pressed juice to start over.
Baby Cakes
Episode number: 21
Overview: A toronto team prepares thousand so meals for preschoolers; a bakery bakes carrot cakes for passengers on a New York City brunch cruise.
Night Shift: Hole in One
Episode number: 22
Overview: Ohio taco artists prepare food for a thousand people; Toronto bakers make a signature desert for a ladies' golf club.
Night Shift: King of Feasts
Episode number: 23
Overview: A Las Vegas bakery works overnight to finish several wedding cakes; in Ontario, a catering company feeds hundreds of athletes.
Night Shift: Brain Food
Episode number: 24
Overview: A crew of Cape Cod fishermen struggle to fill a hefy fish order from Harvard University; Ontario farmers scour their fields for fresh ingredients with flashlights.
Night Shift: Plane Sailing
Episode number: 25
Overview: A Louisiana fishing boat faces mechanical breakdowns; a Toronto catering company struggles to prepare thousands of meals for travelers.
Night Shift: Chew Chew
Episode number: 26
Overview: Bakers make 440 birthday cakes for a celebration at the U.S. Air Force Academy in Colorado Springs; an overnight crew prepares for 250 gourmet meals.