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This season Food Factory is celebrating special occasions! From Valentine's Day to Easter, birthday bashes to fun filled fiestas, we dish up an entire season of sassy and delicious themed episodes. Along the way, Food Factory reveals the mouthwatering secrets behind your favourite tasty treats. Whether lovingly handcrafted in small artisanal batches, or mass-produced by robots on a mega-industrial scale; it's a wild culinary ride as mountains of raw ingredients are transformed into the delectable delicacies we all know and love.
A look at the process of making ready-to-blend fruit smoothies, turning raw organic cocoa beans into chocolate bars, making delicious paneer, the most popular cheese in southeast Asia, and the family story behind wasabi.
Caribbean-inspired candy bars, irresistible polenta crisps, maple-flavored Danish and Alfredo risotto that is so popular that more than 25 million boxes of it are produced every year.
An organic spin on the classic cheese twist; millions of bite-size mint chocolate patties; 200 liters of vodka per month to put the zing in a special pasta sauce; high-end chili powder contains seven spices from around the world.
Behind the scenes look at strawberry shortcake ice cream, delectable tacitos are hand-rolled by the hundreds, marshmallow-making is a race against time, and broccoli slaw that is washed twice before hitting the spin cycle.
Spanikopita; ginger snaps; tartufo; apple juice.
Yogurt; trail mix; organic sweet apple baby cookies; veggie burgers.
Croissants; rhubarb strawberry jam; cranberry and orange stuffing; tomato sauce.
Cheesecake; pierogies; ice cream sandwiches; marmalade.
Blueberry cream cheese bagels; pot roast; spring water; lemon mousse cakes.
Freezies; parmesan cheese; banana chocolate chip bars; crostinis.
Rocket candy; Pilsener beer; chocolate blueberries; roast duck.
Delicious red licorice, rich mayonnaise, spicy sriracha and Turkish börek are turned from raw materials into finished products.
Discovering how sweet cherry chews, macaroni pasta and cranberry cheesecakes are created from raw materials.
Honey, sprouted wheat bread, checkerboard cookie and chocolate-covered cherries.
A rainbow of candies, ancient rice vinegar, a tangy Thai soup-in-a-bag and gourmet caramels with a twist.
An old-time candy bar; mountains of cannelloni; Vietnamese rice noodles; diced butternut squash.
Maple syrup; Almond Roca butter toffee popcorn; Turkish delight; apples that taste like grapes.
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. Meanwhile, there's no room for error as a team of Pennsylvania ice sculptors race to finish an ambitious commission for a high-profile wedding. But things get off to a rough start when their trusted computer makes a major blunder that has everyone breaking a sweat.
A Toronto team prepares thousands of nutritious meals every night for preschoolers across the city. But with rigorous health regulations and their clients' picky palettes in mind, an over-spiced kettle of soup has the chefs heading back to the cutting board just hours before delivery. Meanwhile, it's Sunday at 2 a.m. and the team at Homestyle Desserts Bakery is rolling up their sleeves. Their mission is to prepare enough carrot cake for hundreds of hungry passengers on board a New York City brunch cruise. But when their order suddenly doubles, they find themselves seriously short on carrots and at risk of missing the boat.
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