Revisit the days of penny candy, starting with an old-time candy store right in the heart of New York. Witness the creation of lollipops and Squirrel Nut Zippers, and learn the twists that go into Barber Pole Candies. Plus, find out the history behind the brand Brach's.
Marc Summers looks at the foreign foods that have become American favorites. Witness a matzo ball eating contest, find out what gives wasabi its kick and cool off with a refreshing look at Italian ices. Plus, discover the secrets to churros and blintzes on this international bonanza.
Marc Summers digs deep into the cereal box to reveal the history of the cereal and candy premiums, like collecting Welch's Jelly Jars. Visit the Cracker Jack Convention and the McDonald's Collectible Convention, and unwrap the Mallo Cup gold coin promotion.
Marc Summers dives into the decadent world of fudge. Watch the making of frozen fudge bars, fudge brownies and hot fudge. Take a nostalgic look at fudge classics from the New Jersey boardwalk, and wrangle some animal crackers with a new fudgey coating.
Hot Stuff Unwrapped
Marc Summers reveals how spicy foods pack their punch. Find out the secrets of Mr. and Mrs. T's Bloody Mary mix, take a trip to see how scorching sauces are made. Finally, a chocolate cowgirl with a kick and a sugary ball of fire.
Dessert in a Box
Marc Summers opens the secrets behind the easiest desserts with; the history behind Jell-o, how Duncan Hines develops new cakes, a visit to the Jiffy factory and see how Mrs. Smith makes their pies with the secrets to making them seem like homemade.
Movie Snacks Unwrapped
Get the inside scoop on theater concessions with the fast-moving future of movie munching, the machine that will pop the perfect kernel, how dinner and a movie is mastered at the Studio Grille, the secrets behind chocolate covered raisins and Jordan Almonds and the world of M and M collectibles.
Marc Summers is travelling from coast to coast unwrapping pizzerias across the nation. We'll visit the first American pizzeria in New York then trek to the windy city for a look at what makes a pie "Chicago-style." Next, Marc stops at California Pizza Kitchen and finally, check out "designer" pizzas where the secret is in the flavored dough.
From elaborate beverages to cocktail apps, learn the juicy stories behind retro drinks and how the margarita got its name. Then, explore how tiki became a part of cocktail culture. Plus a look at beernuts and an official Chex Mix Day celebration.
Remember the candy that gave us all so many wonderful childhood memories? Marc Summers unwraps some truly classic retro treats, visits a restaurant specializing in cuisine you remember as a kid, finds out how candy buttons are made and the secrets behind Screaming Yellow Zonkers.
Unwrapped hits the Hershey Spa for a divine beauty treatment made from chocolate. Discover how chocolate is layered onto donuts, cherries, pretzels and Oreos. Then take a fresh look at the making of Andes Mints.
Find out the secrets behind the Powerbar and the many ways trail mix gets mixed up. Explore the world of juice to find out what kinds of kick get added in. Plus, visit the Gatorade lab to learn about the science of sweat.
Marc Summers has your ticket for a behind-the-scenes look at Super Pretzels, Cracker Jack and the Hamburger Hall of Fame. Discover some rare candy classics from ballgames of yesteryear and check out what treats are stepping up to the plate at ballparks today.
Marc Summers is peeking behind the fun house doors for a look at carnival food. See what it takes to be a cotton candy craftsman and learn what puts the twist in Auntie Anne's pretzels. Then learn the secret behind Atlantic City Boardwalk salt water taffy.
Marc Summers takes a refreshing look at foods that feature a sweet minty flavor. Find out how Starlight Mints get their classic red and white pattern, and learn the secret formula of Mint Patties and Mint Pearls. Watch as minty taffy is stretched to perfection, and see what gives mint chocolate chip ice cream its punch.
Chewy Gooey Treats
Marc Summers bites into the stories behind caramels and nougats. Take a trip down memory lane with an inside look at Abba Zabba candy bars and Sugar Daddies, and find out the secrets to making the gum fave, Trident.
Oldies But Goodies
Marc Summers explores the candy of yesteryear. From Boston Baked Beans to Root Beer Barrels to Charms. Plus we take an inside look at how these are made. Learn the history of the Clark Bar. Plus, check out an amazing collection of candy spanning an entire century.
Marc Summers is reaching deep into the bag to unwrap our favorite salty snack: chips! We go from chip classics like Shearer's to the curiously colored Terra Chip and be sure not to miss the Chip of the Month Club. Then visit the Pringles lab for the latest in chip-tasting technology and check out a machine that can shred whole spuds into scrumptious slivers.
Marc Summers reveals the secrets stuffed into sandwiches. Watch the making of ice cream sandwiches, snack-size sandwich cakes, sandwich crackers and sandwich cookies. Plus, learn the history of the popular sandwich chain, Subway, and how this lunchtime favorite gets spiced up at a condiment contest.
Put it in park as Marc Summers reveals the history of the drive-in. From quirky car hop stops to the very first drive-in that is still operating today, motor on down to the Varsity drive-in and a look at drive-in movie intermission ads.
Marc Summers opens the fridge on America's favorite midnight snacks. Take a look at rocky road ice cream. Hit up a diner, or a trendy club serving kiddie classics. Learn how to make the perfect sandwich, then wash it down with a visit to a milk factory.
Marc Summers takes a vending machine tour and finds out how they're not just for an afternoon snack anymore. Go from the '50s Automat to the new and improved Vending 2000. Learn what goes into hot dog vending carts, take a look at some hi-tech gumball machines, and check out the new machines of the future at a Vending Expo.
Hidden Treasures Unwrapped
Marc Summers is out to learn the twist and turns of snacks and sweets. Discover the trick to knowing what the candy centers are inside a box of chocolates before you bite, how gold coins are minted, how calzones get stuffed, how Tasty Kakes get their filling and learn about the baby doll in a New Orleans' King Cake.
Fun and Games
Marc Summers is exploring all the ways food has joined forces with fun. Get an inside look at the world of novelty candy, watch how bubblegum can be made by kids and take a sweet trip down memory lane with the history of Candy Land, Mr. Potato Head and other yummy classics. Then, it's time to make mealtime playtime: learn the story of Chuck E. Cheese and visit the world's largest McDonald's Playplace.
Bizarro Foods Unwrapped
Get ready for a walk on the wild side as Marc Summers looks at the bizarre side of food. Visit a strange superstore, look at a collection of burnt food, and belly up for a taste of deep-fried Twinkies.
Hold it! Marc Summers is getting the skinny on our favorite foods' container counterparts. We find a mustard pot collector who knows cute from kitschy and a picnic basket company that is like no other. We all love the handy dandy Pez dispenser ... and what about containers you can even eat?
Marc Summers is serving up snacks meant to grab on the go. Learn the history of 7-11, and discover the secrets behind the Slurpee. Watch as granola bars are made, Pringles are packaged and nuts are prepared for vending.
Dips and Dippers
Join Marc Summers for a look at foods that dip and their saucy sidekicks. Learn the secrets to Pace Picante Nacho Sauce, Torrengo tortilla chips and that amazing Swiss tradition, fondue. And what better to dip into your coffee than a Dunkin' Donut or biscotti.
Pull up a stool at the counter as Marc Summers explores soda fountains. Stop by a place straight out of yesteryear, and watch as classic diner and ice cream shop counters are restored. Sign up for soda fountain summer camp, get a taste of the "world's largest" soda flavor selection and visit the World of Coke.
Don't let the meager morsels fool you, these small snacks offer plenty of bite for your buck! Join Marc Summers for a look at mini-mouthfuls, from colorful candies at M and M's World to the Lance cracker factory where we'll see what's so special about Nip Cheese Nibbles. You think you know the facts about Mini Bomb Pops, Red Hots and Munchkins? Think again.
Blur the lines between food and everyday objects with these treats you can eat. Visit the Lollipop Paint Shop, FooDoodler and a candy lipstick factory. Explore the chocolate novelty business, and meet a man who carves a living out of pumpkins.
Marc Summers is seeing red ... and blue ... and yellow! This episode of Unwrapped checks out classic snacks with new, colorful character. Learn how Pepsi got a case of the blues and watch as applesauce goes Technicolor. Brown brownies get rainbow accessories and see how color gives ketchup its kick!
They're wild ... they're crazy ... they're food fanatics! Marc Summers meets up with a duo who are serious about their cereal, then joins the ultimate coffee fan in his quest to visit every Starbuck's location. See what's on display at the Gourd Museum.
Marc Summers is peering into the freezer for a look at TV dinners. He meets the inventor of this '50s phenomena then finds out how the meals are made and tested today. Visit a restaurant that serves Swanson's and check out the "Single Man's Guide to Frozen Dinners." Finally, learn how Heater Meals are cooked with no heat.
Watch as Marc Summers pops the question about weddings and the festive foods that go along with them. Find out how to carving the perfect ice sculpture, find out the history behind the bubbly and watch as candy bars get dressed up for the special day.
Marc Summers cracks open the lid on canned foods. Check out how soda is canned under pressure, and learn what makes Pringles potato chips different. Have fun at a "Canstruction" competition and tour a Spam festival, then meet a woman with a "souper" Campbell's soup can collection.
Marc Summers is getting a look at appetizers. Watch as ready-made hors d'oeuvres go from factory to freezer, discover the Tapas craze and learn about chips that are made to be dipped. Plus, check out some retro, finger-food favorites.
Marc Summers finds out how gumdrops, powdered donuts and sugar cubes are made. Then it's on to Mrs. Fields' bake shop for a behind the scenes look at sugar cookies. Finally, we visit a shop where selling sweets is its specialty and end with an ice cream that has a not-so-sugary twist.
Marc Summers finds out which foods are French and which are phony! Travel to a popular French toast restaurant and learn the origin of the waffle fry. Fulfill your crunch craving with onions that can top just about anything and see what goes into making fabulous French Dressing, the French Chew and French Bread.
Fire up the grill, because Marc Summers takes an inside look at the barbecue. Catch up with a barbecue rig that's gone king-sized, visit Weber's restaurant devoted to grilling and get an inside look at the BBQ of the Month Club, and much more.
Marc Summers is biting into the world of wacky candy. Learn the secrets to making candy pop in your mouth, and candy that will make you pucker. Discover true canine candy, a pop that glows and the stupidest website that sells crazy confections.
Marc Summers goes behind the scenes to see how popcorn, cookies and nuts are cooked up. Plus, get the inside scoop on TCBY Yogurt and discover what's new at a snack food convention. Then, check out an amazing collection devoted to Mr. Peanut.
Food on a Stick
Stick around, because Marc Summers is tackling the sticky subject of food on a stick. Take an inside look at how corn dogs are made, how one frozen novelty gets its unique "character." Plus, watch as cookies and key lime pie get all stuck up, and more.
Follow the evolution of America's favorite kitchen appliance at the Amana microwave museum. Find out what makes a Hungry Man meal, plus take a tour of the factories where your favorite "heat and eat" snacks are made, microwave-ready.
Marc Summers tastes the tropics. Find out the juicy details of Mauna La'i and learn the history behind Toucan Sam. See how a plantain chips are made, visit the Tropicana factory and see how trail mix gets a tropical twist.
Visit some of America's greatest food capitals, and discover the eats that put them on the map. Watch as key lime pies are cranked out in Key West. In New Orleans see how jambalaya mix is made. Visit the Ice Cream Capitol of the World and crab cakes in Md.
Watch as Marc Summers takes you on a tasty class trip. Find out how school menus are made, visit a company that specializes in fun food containers. Find out how many cows it takes to fill those cartons of milk, and check out a juice bar factory.
Marc Summers is inviting you to go behind the scenes of a birthday party. Learn how frozen cakes are put together -- and how edible photos can be made as a topper. Plus, learn the secrets to making pinatas and get an inside look at an ice cream factory.
Marc Summers is getting an inside look at the snacks that go well with sweat. Get a look at the making of Zone Bars and energy mints, stay healthy with soy snacks and dried fruit, learn the secret to fitness water and see how runners fuel up for marathons.
Join Marc Summers in this episode devoted entirely to this landmark toy for budding chefs. Follow the origins from its original prototype to the Queasy-Bake Oven, designed with boys in mind. And, take a peek at the latest version of the Easy-Bake.
Lights, camera, snacktion! Marc Summers goes behind the scenes of some of America's favorite cinema snacks. From chocolate covered peanuts, to teenee beanees and gummy worms, to unusual popcorn seasonings. Also, see how you can order from your seat.
On the Side
Marc Summers is getting the "main" story on some savory side dishes. See how beans are made ready to eat, and learn the secrets behind Hidden Valley Ranch salad dressing. Plus, watch as salad gets bagged by the bushels.
Get your hands on the tools of the kitchen trade -- everything that slices, dices and stores your favorite foods. Find out how those turkey timers are made to pop-up, trace the history of the fork and visit a collector with the scoop on dishing out ice cream.
Cooking With Mom
Take a tour of an apple pie filling factory and find out how to mill flour. Visit the Nestle test kitchen where they are reinventing the chocolate chip cookie. And find out what a retro appliance collector keeps in her kitchen.
Marc Summers is exploring the treats gobbled up at Amusement Parks. Watch as kettles are assembled for making kettle corn, learn the sticky secrets behind candy apples and lollipops and see how shampoo gets sculpted in ice cream.
Planes, Trains and Automobiles
Marc Summers explores how we eat when we travel. Hit the highway, stop at Rosie's diner, visit a Route 66 classic truck stop and learn the story behind airline food. Examine a collection of railroad dining car china, and how a cruise ship is fed.
Marc Summers checks out the kooky things kids crave, going behind the scenes of ice cream in a Cool Tube, candy that sprays and soda candy. Then visit the masterminds behind those fast food tiny toys and more.
Step up to the "plate" with host Marc Summers for a look at snacks that suit up for little league. First, we'll discover what foods are a hit at the Little League World Series, then drink up the secrets behind frozen lemonade and other team treats.
Marc Summers welcomes you to the wonderful world of Disney. Take a food lover's tour and learn the secrets behind their cuisine. Check out a special pizza machine, see how wedding cakes get made and take an international journey through Epcot.
Join host Marc Summers for a trip down the condiment aisle. Discover the tricks behind making mayonnaise, the secret to spicing up Frank's Red Hot sauce and how bees at Sue Bee honey get the job done. Finally, check out how relish makes the cut.
Join host Marc Summers as he steps into the world of themed restaurants. Travel back to the Medieval Times, pull up a chair at the Trailer Park Lounge. Remember Happy Days at Johnny Rockets, go to the future at Encounter and find out how Hard Rock started.
Check out how egg rolls are made and learn the customs surrounding sake. Visit a company making sushi, ride the "White Wave" to tofu town, and see how Benihana chefs are trained. Finally, discover the trick to hiding messages inside fortune cookies.
Join host Marc Summers as he samples the craziest candies out there. Check out Gummi Army Men, slimy sour Goo and how Jelly Belly's marries chocolate. See how candies like Brain Drips get made. Finally, check out a retro crazy candy called Fizzies.
Marc Summers takes a bite out of Cookie Snacks. Find out how Otis Spunkmeyer makes their cookies so soft, visit the World's Largest Cookie, sample a movie candy made of cookie dough and see how Ben & Jerry's mixes up cookie dough ice cream
Marc Summers gets curious about comfort foods. First, visit Marie Callender's, learn how Stouffer's Mac and Cheese is concocted, then stop by a restaurant specializing in gourmet Grilled Cheese. Next, get the low-down on low-carb chocolate and see how Campbell's Chicken Soup is created.
Learn how a candy confection puts a "perk" in your step, visit a factory mixing up coffee milk and discover how a dash of DaVinci juices up your java. Sample a brew with a caffeine "buzz" and see how Starbucks blends ice cream.
Join host, Marc Summers, as he throws a party for the foods we celebrate with. Uncork the mysteries of Martinelli's Sparkling Cider, see how big turkeys get deep fried and get a slice of how they cut it up at Honey Baked Ham Company.
Join Marc Summers as he explores the stylish world of food fashion. Learn how candies become cosmetics and find out how Peeps jewelry are hatched, plus discover the edible ingredients in LUSH skincare and check out how chocolate cologne is concocted.
Visit to a place "hunting down" a sampling of spices, check out what makes Dentyne Fire "date friendly" and tour a tea factory with a titillating twist. Next, take a bite out of Tony Chachere's, and find out why salt is literally the "spice of life." Finally, grind out the secret to how pepper is prepared.
Host Marc Summers in checking out the secrets behind pet treats. Visit the first bakery for dogs, see how they make a breath mint for pets and get a bird's eye view at putting together bird bells. Go behind the bars of the San Diego zoo, and more!
Join Marc Summers as he samples the world of sweets. Check out a sugary cafe and discover the secret behind making toffee. Then find out what makes chocolate stars shine so bright. Visit See's Candy Company and discover how their candy is made.
Host Marc Summers takes a bit out of Delicatessens. Get an inside look at how pastrami is made, how mustard gets mixed, how pickles get pickled and how rye bread gets put together. Learn how a west coast deli claims to be the king of corned beef.
Join host Marc Summers as he discovers the secrets behind a popular flavor -- vanilla. Check out how "Mother's Cookies" are made, then see how old-fashioned candy has a sweet, gooey center. Next, freshen your breath with Vanilla Myntz and much more.
Join Marc Summers to see how crazy cupcakes get created, muffins get made and check out the secrets behind sprinkles. Then visit a factory perfecting baking pans and a company serving up stoves. Finally, find out just how baking powder is prepared.
Learn about Chic Fil-A's claim to the first chicken sandwich, discover what a Chic-O-Stick is, and go behind the scenes to see Pot Pies made. Next, take a trip to Tyson and sip on the secrets behind bullion. Then get the inside peep on Chiclets.
Marc Summers is exploring everything "KING SIZED." See how Blow Pops get big, watch a 45 pound monster sundae get whipped up and get a bite of an oversized pizza pie. Check out a bakery busting out colossal cookies, and much more.
Check out an ice cream bar with a crispy coating, a popcorn with a candy cover and a potato chip with extra crunchability. Then find out about brittle, and learn what makes Cheetos so snappy. Plus, visit Diamond Nuts to get a crack at walnuts.
Visit a company with a collection the size of a supermarket, a women who's bananas for bananas and a fanatic who's crazy for candy wrappers. See an Elsie the Cow collection, visit the Salt and Shaker Club and discover how the internet provides for foodies.
Marc Summers checks out foods that make us feel like a kid again. See how Safe-T-Pop's are set up, Blizzard's are mixed up and baby food gets ground up on a big-scale. Discover the ABC's of sugar cookies. Finally get a look at how Malt-O-Meal is made.
Join Marc Summers as he catches up on the classics. See how sweet fruit slices get served up, chew on the revival of retro gum and visit a factory twisting up caramel swirls. Then get a history lesson in how Coca-Cola came about, and more.
Join host, Marc Summers, as he gets consumed by chocolate. Check out a store dedicated to all things Hershey, take a bite out of Chocolate gum and Chocodiles. Learn about chocolate history, and see designer cocoa. Finally, find out about Minute Fudge.
Join Marc Summers as he takes a look at bite-sized treats. See how teeny pellets of gum are made, and visit a place that serves tiny desserts. Visit a farm growing mini veggies, Tootsie Roll's colorful cousins and learn why bagel bites are so popular.
Learn everything you wanted to know about eggs. Take a "peep" at how egg creams are created, and discover how the Egg McMuffin was "hatched." Next, find out the secrets of "Hiding Eggs." All this and more as Marc Summers cracks the shell on eggs.
Visit a studio making fake food, check out how a burger is born out of soybeans and see how milk is tranformed into silk. Discover how one company is taking food out of the kitchen and into the playground, take a bite out of sweets that look like stones!
Number 1s Unwrapped
Join Marc Summers as he explores the most notable number ones in food. We'll look at the longest candy counter, explore the oldest restaurant in the U.S. and break open the biggest bag of chips. All this and more on Unwrapped.
Join host, Marc Summers, as he explore the nuts and bolts of the machines that make our treats. Meet a kitchen appliance expert, visit with inventor Ron Popeil, head to a company manufacturing machines for food factories, check out Deco Dan and more.
Check out a candy doubling as a gum. Sample a salt and pepper seasoning and get a taste of cheeseburger fries. Then, find out how McDonald's is combining two breakfast staples into a single snack. Finally, a three-in-one -- the Tur-Duc-Hen.
Get a hand on the making of lady fingers, look at body parts created out of chocolate and find out how elbow macaroni is made! Then get a leg up on tasting turkey legs, and head to a lettuce farm. Plus learn how to make jell-o molds of your face!
Discover where Goo-Goo Clusters got their name, and learn how the Stuckey's Pecan Roll got rolling. See a sweet modeled after the spectacular spud. Then head to Ohio for a look at Buck-eyes. And find out the secrets to maple candy.
This episode is loaded with everything stuffed. Jalapenos bursting with cheese, a restaurant selling crepes and how ravioli are rolled. Meet an eating champ and see sausages jam-packed with flavor. Top it all off with stuffing made on your "stove."
Check out cookbooks creating dishes from decades past and visit an artist with a flair for old timey foods. Find out how salisbury steak is frozen and learn how egg salad is mixed for the masses. Plus order a collection of menus from days gone by.
Food on the Go
Get the "skinny" on Slimfast Meal Bars, motor on to the Airstream Diner and check out "take and bake" pizza! Next, discover Dairy Queen's Grill-n-Chill, and learn how to get your groceries online. Finally, take a sweet ride on the Peeps Fun Bus.
Playing With Food
Check out a cookbook with special effect edibles, a candy you can stack like legos and meet a butter sculptor. Visit Play-doh, and see how alphabet soup is served up. Plus, get a taste of a candy clay.
Dive into the history of RC Cola, check out cheese straws and discover pork rinds. Learn the secrets behind iced tea, and discover Popeye's fried chicken. Finally, see a factory putting out a tiny version of pecan pie.
Get a super tart taste of sour specialties. Check out some super sour gum, find out the secrets to sour cream, pile on the tricks to making sauerkraut and visit a lab creating biting flavors. Plus, discover how sweet and sour mix gets stirred up.
On the Grill
Join host Marc Summers as he finds out how kielbasa gets created, and how Char-Broil got cooking. Go inside the Weber restaurant, find out how barbecue sauce is made in batches, and discover the hidden secret to Heinz 57.
Drink it Up
From a soda company with some surprising flavors, to Milkshakes to Penta water to watching how Welch's grinds up their grapes, Marc Summers is quenching your thirst with a bevy of beverages.
Marc Summers is picking up on berry treats! Find out how strawberry bon-bons get their filling, chill out with a taste of frozen berries on a stick and see how the Verona cookie gets its fill. Check out Faygo, visit Knottsberry Farm and more!
Join host, Marc Summers, as he shines the spotlight on the stars of Hollywood food! Check out a company making cookies of famous movie faces, get a behind the scenes look at bon-bons, visit Hollywood's hot dog haven and more.
Join host Marc Summers for a peek at silly shapes. Check out a company making krazy straws, a candy designed like a dog, see how Tweety Bird becomes a crunchy character, discover the secret behind Hershey's Swoops and more!
Join host, Marc Summers, as he uncovers fiery food secrets. Bite into a sauce so hot, it's "insane," see how atomic jelly beans are prepared and check out a frozen pop that's hot and spicy! Next, see how Morton Salt gets a little "kick" and more!
Check out how fake lemons get filled up with real stuff, discover the mystery behind Seven Up and drop in on the classic lemon drop. Learn the secret behind Lime Sherbet and visit a man crazy for all things lime. Also get a taste of a frozen lemon treat.
Marc Summers acts as tour guide to a castle filled with cheese, a building made of salt and a palace built of corn. Stop in the biggest Mexican restaurant around and get moo-ving at a dairy land delight. Plus find out how Stuckey's got going.
Join host Marc Summers as he cools down with a look at chilly treats. Discover how the Nestle Crunch bar and the Drumstick are created. Find out how to put together an ice palace, and check out a cover for your ice cream cone. And taste Cinci's "Chilli."
Food With Holes
Check out the history behind Cheerios, learn about the life of a Lifesaver and see how sea foam moves from water to mountains. Discover how swiss cheese gets those holes, and look at a sweet ring that's just peachy. All this and more!
Host Marc Summers is catching all sorts of fish food. Get a line on a rainbow of goldfish, see how seafood is served in a spread and visit the largest fish market in the country! Then get a hook on Long John Silver's history, and even more!
Marc Summers takes a trip down the boardwalk. Check out a company whipping up cotton candy, cool off with frozen lemonade, learn why custard is making a comeback and watch as caramel and corn get mixed up.
Red, White and Chew
Check out Washington's chocolate monuments, see how flag candy is concocted and discover Dairy Queen's patriotic pops. Find out which cookie pays tribute to our country, and watch as "Fourth of July" berries are born.
Join host, Marc Summers, as he gathers some tidbits about picnics. Discover how cold cuts got their name, watch as paper plates are processed and see how hot dogs are prepared. Uncover potato salad secrets and get the scoop on how Fritos are fried.
Marc Summers pours over the secrets of spirits. Head to a bourbon factory, visit with an antique bottle collector and learn the story behind Bacardi. Next, see rum cakes churned out by the dozens a meet the maker of Mean Green Margarita Salt.
First, learn the secrets of a company building entertaining eateries, see how Lite-pops are put together and attend one wacky wedding. Visit a restaurant where psychic readings are on the menu and discover Dave and Buster's recipe for success.
In this episode of Unwrapped we're exploring the animal kingdom of food, that is. Remember Otter Pops? Next take a look at two fun favorites: Moose Munch and Buffalo Mozzarella. Then we'll visit a pastry shop specializing in sweet animal shaped treats.
It's all things Italian as we tour the Chef Boyardee factory, relish how ricotta is produced and get the skinny on low-carb pasta. Visit a virtuoso who's turning noodles into works of art and see how garlic is prepped for packaging. Finally, cool off with Ciao Bella Gelato for dessert!
Find out how Fiddle Faddle is fixed up, head to Del Monte for the secrets behind creamed corn and see how Whirly Pops perfect popping corn. Visit a store making fabulous flavors of popcorn and check out an aMAIZEing corn maze. Plus, learn the history of Karo Syrup.
Watch how Ready Crisp Bacon is made, check out how Kettle Chips are cooked and visit a factory developing extra crispy fries. Find out how onion rings get their crunchy cover, and see how Frito-Lay fries up Doritos. Plus, figure out the secrets to making foods crispy with a Greaseless Fryer.
Join host, Marc Summers, as he discovers all things creamy. Head to the International Delight factory to flavor your cup of Joe, watch cream puffs get formed and discover how Haagan Dazs gets whipped up. Check out cream cones and go behind the scenes of Campbell's Soup kitchen.
Join host, Marc Summers, as he heads to Hawaii to sample Aloha Edibles. See macadamia nuts get shucked, cool down with Matsumoto Shave Ice and visit King's Hawaiian sweet bread factory. Check out what makes Kona Coffee so unique. Plus, discover how Meadow Gold concocts Passion-Orange-Guava juice!
Marc Summers samples super-sweet treats. Revel in the nostalgia of Red Vines, watch how taffy is formed and discover a donut shop with a unique twist. Check out how Chuckles churn out and meet an artist painting on a chocolate canvass; all this and more!
Cookies and Cake
Discover how Duncan Hines Frosting gets whipped up, learn some secrets at a cake decorating school and watch how Bundt pans are formed at NordicWare. Check out how Black and White cookies are cooked and witness the World's Largest Ice Cream Cake. Finally, see cool cookies don famous faces.
Mail Order Munchies
Check the mail with host Marc Summers as he explores mail order munchies. Check out Omaha Steaks and visit the Vermont Country Store. Then, discover the secret to shipping lobsters, and the history behind Harry and David's. Finally see how dry ice is created.
Join host Marc Summers as he gets a taste of candy canes, sweet yule logs and visits a place celebrating Thanksgiving every day. Next, check out ribbon candy and learn how Hickory Farms handles the season. Finally, stop by Harry and David's.
In this episode of Unwrapped, we look at protein. See candy bars packing a punch, hurry to a Spiedie Festival and sip a shake that will "pump you up." Next, learn the secrets of seafood sandwiches and watch a six pound burger get built. Finally, join the festivities celebrating tofu in all its glory!
See how Sara Lee makes her cheesecake, visit a school club fixated on fromage and crack the code to Kaukauna cheese spread. Then visit Cheesehead central, taste the history of Tillamook Cheese and find out what makes cream cheese cheesy.
Join host, Marc Summers, for a chomping good time during salad days. First head to a Soup-er Salad restaurant to sample the menu, then check out how croutons churn out and find out which tuna is the bee's knees. Plus, see how pepper mills get carved out.
The world's your oyster in this episode of Unwrapped with a taste of elegant eats. Take a peek at a unique truffle bar, see how caviar gets served up and dip into dainty chocolate lace candy. Then, check out a soda for grown-ups and take a tour of the Fancy Foods Show.
Sink your teeth into everything caramel in this episode of Unwrapped. Watch Walnetto's get whipped up, see how a Junior Caramel is rolled out and visit Ben and Jerry's mixologists concocting their caramel core flavor: All this and more.
First, see how crab is made, see Sand Dollar cookies churn out and surf over to Wahoo's Fish Taco. Then, check out how Sandy Candy is designed and discover how one company is shucking up Clambakes. Finally, see how a new kind of Koozies keep your drinks cold!
Take a tour of the Whirlpool test labs, uncover how Reynold's Oven Bags are made and discover why Corelle is so durable. See kitchen gadgets galore and check out how Tupperware pops out. Plus, take a stab at how knives are formed.
Find out the history behind Hershey's Syrup, see the secrets of making fresh fruit cereal toppers and discover squeezable spreads. Then, check out how cheese gets shredded and meet Dandy Don and his portable ice cream shop.
South of the Border
First, take a bite out of Ortega Taco Shells, find out the twist behind refried beans and check out jack cheese. Relish how taquitos get rolled up and watch the World's Largest Enchilada get built. Finally, discover Horchata.
Join Marc Summers for this healthy episode of Unwrapped. Sink your teeth into Sundrops, get the inside scoop at Bear Naked Granola and learn the secrets of Amy's Frozen Entrees. Head to a restaurant serving fresh food fast, and take a peek behind the shelves of Whole Foods Market. Finally, find out how a savory snack got its name, Pirates Booty.
Marc Summers opens the fridge to dairy delights. Find out the secrets of condensed milk, check out how cottage cheese is made, and discover how milk delivery is making a comeback. Meet a "moooving" milk bottle collector, visit a place called Milky Way Farms, and see how yogurt gets mixed up.
Fly over to M&M Mars to observe candy bar designers, watch a food biographer in action and get growing with a produce inventor. Then get in gear with a coffee car called a "Mudtruck" and spend the day with a food critic. All this and more as Marc Summers unwraps food jobs.
Check out Mrs. Butterworth's history, discover how old time caramels get whipped up and meet an artist who designs portraits out of bubblegum. Then learn the secrets behind Chili's Ribs. Finally, meet a moist towelette collector!
Join host, Marc Summers, as he gets the scoop on all sorts of Goodies. Uncover the tasty secrets of 3 Musketeers, find out the facts about a healthy candy sweetened with fruit juice and check out "hip" Retro Bars: All this and more.
Meet a food editor of Organic Magazine, check out good-for-you lollipops and visit a certified organic restaurant. Then, discover how Horizon Dairy makes all natural smoothies and find out how Dagoba Chocolate got its name.
Giddy up and get riding because in this episode of Unwrapped we discover Cowboy Cooking! Visit with a Chuckwagon Chef, bake up some beans at the B&M factory and check out a Cowgirl Restaurant. Then, see how Sarsaparilla is made and how cast iron skillets are formed. Plus, take a wild ride to the beef jerky plant.
We explore everything hi-tech. Go behind the scenes at NASA to see what their chefs are concocting, check out a "Kitchen of the Future" and hop on the information superhighway with internet shopping carts. Watch how hi-tech packaging is made at Tetra Pack and ogle the food at the Google Cafeteria. Finally, find out how Force Flex trash bags are formed.
Chomp on a chip with a barbecue kick, check out the secrets of Curly's BBQ sauce, and see a Solaire Infrared Grill get put together. Then, head over to Lawry's to discover how marinades are made and visit a barbecue expo.
Rise and shine, because in this episode of Unwrapped we explore loafing around. See wheat spun into golden bread at Oroweat, watch yeast perform its magic and meet some meatloaf makers. Learn how one company whips up an antipasto loaf and head to Duvet, a New York restaurant, where your meal is served in bed.
On the Map
We are looking at foods On The Map. See why Rice-A-Roni is more than San Francisco's treat, check out a Philly cheese steak that costs $100, and sample a Taste of Chicago. Discover how one Denver Mint is coined after the real thing and chomp on chocolate topographical maps.
Discover a restaurant serving up every flavor of cereal you can imagine and see how one NCAA fan is creating pasta-shaped school logos. Hear the secrets behind Steak-Ums, find out how frozen burritos are rolled up and meet the author of "101 Ways to Make Ramen Noodles."
Head to the Mars factory to see how Snickers are made, see smiley-faced French fries formed, and check out Shoo Fly Pies and Funny Cakes. Be amazed at all the ingredients in the Garbage Plate and meet the pranksters behind the snake in a can.
Learn all the intricacies of designing food courts, see Orange Julius put a "squeeze" on your favorite drink and delve into the history of Quincy Market in Boston. Then, find out how Hot Dog on a Stick got started. Plus, take a peek behind the scenes at Panda Express.
Learn about some Skinny Snacks! First, see how Super Ropes are made, head over to a kosher factory making matzo bread and check out how Hobart Meat Slicers are manufactured. Sample slimming Spa Chocolates ... finally, discover how Diamond toothpicks are carved out.
Check out how colorful After Dinner Mints are made, learn why Izze Soda is for adults and visit Red Square Ice Bar in Vegas. Then, find out how Fruit Bars make a great frozen treat and take the Nestea plunge. Finally, check out the "coolest" Cool Dogs around.
Take a peek at how Popables pop out, head over to Wienerschnitzel and find out how Friday's cooks up potato skins. Discover how Gherkins grow and check out a crawfish boil. Finally, watch how Wet Naps wipe it all clean.
Discover the history behind Kroger's, the technology of the handheld scanner and the trick to making art out of fruit stickers. Then visit a supermarket focusing on fun. Plus take a walking tour of the ethnic markets of Chicago.
See how Arm and Hammer pumps out baking soda, chomp on vitamins in the form of gummy bears and munch on an "edible" bowl. Watch how knives and forks are combined and meet an artist who uses fruit as his medium. Plus, check out how toothpicks become works of art!
In the Bun
Head to a factory pumping out Manwich mix, buzz over to watch Honey Buns get whipped up and find out how entire meals fit in the palm of your hand. Next, check out the history of the Original Hot Dog Shop and see how to build a Big Mac.
The Big Dipper
Discover how Milky Ways are whipped up, find out how Philippe's French Dip is developed and visit Vesta Dipping Grill where every bite tastes unique! Then, learn the secrets of mixing up hummus and get the scoop on scooping properly at Baskin-Robbins' School.
See what Sour Patch Kids are modeled after, head to Hardee's for their Monster Burger and pucker up for a pickle-eating contest. Check out the longest gum wrapper chain and discover the secrets behind Harmony's Extreme Trail Mix.
Unravel the mysteries of Ramen Noodles, head to Taco Bell to sample the value meal menu and visit a store where you can still buy penny candy. Next, check out how Aldi's keeps grocery prices low and learn how to play The Grocery Game. Plus, meet a Mac and Cheese collector.
Sugar and Spice
In this episode of Unwrapped, we examine Sugar and Spice and everything nice. Head to McCormick's to see Cinnamon Sugar mix up, get a taste of cookies with a kick and check out how CinnaPretzels get spun together. Then, discover a retro bakery in the middle of the Big Apple and watch sugar get spun into pieces of art. Finally, find out the secrets of Chai tea.
Check out Cracker Barrel, visit an old-fashioned store and see how Country Crock whips up margarine spreads. Discover how black-eyed peas boil up and head to the White Fence Farm. Finally, find out the secrets of Deep Fried Pickles.
Join host, Marc Summers as he gobbles up everything for Turkey Day. Discover how Tom Turkey is chosen for a Presidential pardon, watch how faux turkey turns into Tofurky and head over to Heinz as gravy grinds up for bottling. Then, check out how Calphalon roasting pans get made and see how flavor developers get Thanksgiving dinner in a soda! Plus, peek behind the scenes as Turkey-shaped pasta pours out.
Deck the halls with holly, because in this episode of Unwrapped, we're getting all the secrets on Christmas Cookies. First, head to Wilton School to watch cookies bake up, see how to make an edible snow globe and check out how Color-A-Cookie kits make decorating fun for the kids. Meet a cookie jar collector and visit a Gingerbread Construction Company. Finally, go behind the scenes of a company making designer cookies for the holidays.
Check out how Lenders makes bagels for the masses, head to Hershey's for their Chocolate Brunch and meet a man critiquing Eggs Benedict. Next, fly down to New Orleans for a jazz brunch and learn the secrets of All-Clad Omelets Pans. Finally, discover the history of the Bloody Mary.
Meet a doctor who tricks your tastebuds, see how Cold Stone carves up your dessert and check out a restaurant adding fries and slaw inside your sandwich. Then, find out what a Philly Swirl is and go behind the scenes at KitchenAid. Plus, check out bracelets made from coupons!
It's raining, it's pouring and host Marc Summers is eating foods perfect for a rainy day. Nothing warms your tummy like Chili and check out how Calphalon forms stockpots to cook it up. Head to Tank Town and watch a rain wrangler make bottled water and get the inside scoop on making a perfect Pot Roast. Then, swing over to the Rainforest Cafe for an entertaining meal, plus see what's so tasty about Chef Hilly's hot chocolate.
Five Alarm Foods
Meet some fire-breathing dragons at a Hot Sauce of the Month Club, swing over to Brennan's to watch Bananas Foster flame up and check out how Lava Cakes ooze out. Get the scoop on Cold Stone's Red Hot Ice Cream and grill up your own steak at a unique eatery.
Cooking With Kids
Join host, Marc Summers, as he gets cooking with kids. Meet the world's youngest chef, visit with two pint-sized chocolate entrepreneurs and head to the Crisco Team Pie Bakeoff. Then, check out an artist using food as art and see how Little Tikes uses technology in the kid Kitchens. Plus, discover a kid and parent friendly restaurant called Peanut Butter & Ellie's.
We're looking at all things chocolate in this episode of Unwrapped. Discover the latest trend in drinking chocolate with Schokinag, see how Sam Adams mixes a chocolatey brew and watch how Schwartz Candy makes chocolate marshmallows. Plus, visit Doc Choc, an expert on all things chocolate, and check out how Dove moved from ice cream to chocolate miniatures. Lastly, take a look at chocolate made especially for women.
The Big Apple
It's time to pay a visit to New York City as host Marc Summers takes a bite out of The Big Apple. First, get a taste of real American barbecue at The Big Apple Barbecue Block Party, find out what makes a sundae worth $1000 and check out the reigning hot dog of New York, Papaya King. Discover one restaurant's relationship with the Brooklyn Bridge and then travel west to Las Vegas to see how things are done there New York-style. Finally, check out one New York City landmark's tribute to The Big Apple with a Big Apple.
We're on fire in this episode of Unwrapped! Visit the Chile Pepper Institute to learn the secrets behind growing spicy peppers, check out how Magma hot sauce is concocted and watch Blair make the world's spiciest potato chip. Then, learn the tricks of the trade behind eating fire and visit a potluck party solely for spicy dishes. Plus, what makes an Italian condiment so fiery?
Join host Marc Summers for this episode on all things spreadable and edible. Watch Nutella get whipped up, discover the secrets behind the spatula spreader and visit the Swiss Colony to see them prepare their Incredible Spreadables. Then, visit an art studio for kids where the paint actually has flavor and discover the secrets behind creating over one hundred flavors of nut butter. Plus, see the magic of the Butter Bell.
Things are ripe for the picking in this fruitful episode of Unwrapped. First, see how Del Monte fruit cocktail is made, discover the art of Thai fruit carving and go to Michigan for all things cherry. Then, learn the tricks of the trade behind making Rascals and discover the special treatments pears get from Harry and David. Plus, learn about all things watermelon with Chef Harry Schwartz.
We're hitting the road in this episode of Unwrapped where we're uncovering touristy treats. First stop is a South Dakota institution, Wall Drug, then see how candy made from cacti is made in the Southwest and take a tour of culinary treasures with Epiculinary. Then, visit Carrett's Popcorn in Chicago and sojourn savory-style through New York City. Plus, watch Terry Miller cook up some Harley-Davidson goodies.
Stop! Don't eat that! Today on Unwrapped we're delving into all things inedible. First, see how Sterno is made, visit a Freaky food Lab by Dr. Dreadful and check out a water bottle made from corn that biodegrades in just eighty days. Then, test your knowledge of food with the Eat It Trivia Game and watch how fake food is made to look just like the real thing. Finally, figure out just what those pillowy packets are in the bottom of your bags of munchies.
Wild, Wild West
Yee haw! Saddle up, because on this episode of Unwrapped, we're taking a trip back to the old west. Visit a Wild West town in Illinois, see how whiskey is made and learn the jerky secrets to smoked meats. Next, see why huckleberries are so rare in these parts and visit a replica of an old fort for some authentic wild western cuisine. Finally, wake up with a traditional cup of cowboy coffee.
Cheers! Join host Marc Summers as he toasts cocktail culture. First, learn how Stirrings' mixers are mixed up, see how whiskey is made into candy and learn the fine art of creating cocktails with a professional mixologist. See how the trendy mojito is made into a mint, watch the glass-blowing experience of making barware. Finally, see what makes a martini cost $10,000.
Eating Las Vegas
Join host Marc Summers as we head to Sin City for a tour of its culinary finds. First, visit Ethel M's Chocolates, a Vegas candy institution, roll the dice with Sin City Suckers and visit the Carnaval Court Bar and Grill for cocktail showstoppers. Also, watch how chocolate transforms into playing cards and visit one of Vegas' gigantic buffets at the Mirage. Finally, check out how to get a margarita on a stick.
The clock has struck noon, so it's time to reach into the brown bag for a look at sack lunch foods. Discover how Wonder Bread gets its special texture, see how bologna is really made and learn how Deli Express is making sandwiches for on the move. Find out the trick to turning applesauce red and furry, and see how baby carrots are grown. Plus, fill up a lunch container going well beyond the brown bag.
Greetings From L.A.
Today, we're heading to the city where the celebrities live and eat. Discover how food becomes the star at a food-styling class, climb aboard a cruise ship to taste California's best shake and visit the last great hamburger stand. Then, take a trip to the past at a restaurant famous for serving the stars of Hollywood's golden era and shop for a little bit of everything at the original Farmers Market. Plus, stop by a bakery that's making celebrities' favorite cupcakes.
Fire up the grill because in this episode of Unwrapped, we're celebrating cooking in the great outdoors! Take lessons from CharBroil Grilling University, check out what a shot of marinade does for meat and see how barbecue is done Mongolian-style. Next, discover the art of making kabobs and get some barbecue tips from a master. Finally, see what perks up a Cajun barbecue sauce.
Shake It Up
Get ready to blend, whip and crush, because we're shaking things up with a look at shakable treats. Visit the Waring factory for a peek at building a blender, scale the World's Biggest Blizzard and find out who Mrs. Dash really is. Then see how the smoothie was born and discover a cocktail shaker company making instant classics. Plus, get in line for a trip through a salt and pepper shaker museum.
Satisfy that sweet tooth and feed those cravings with a look at candy. Discover the secrets of making M&Ms, load up on goodies at the All-Candy Expo and increase the IQ with a bite of Smarties. Next, see the making of personalized handmade lollies and take some time to enjoy a classic caramel sucker. Then, see how one company is turning chocolate into a funny treat.
Today we're biting into the indulgent sweet treats of delectable delights. See how peanut brittle is made, sample a petit four with four legs and visit a dessert company baking for the entire country. Next, learn the trick to stacking up baklava and get in line for a ticket to the Chocolate Show. Then treat yourself to a slice of special key lime cake.
As the saying goes, imitation is the best form of flattery, so today we're looking at some well-known edibles taking on a different form. First, discover the secrets to making a sugar substitute, see how one Chicago bakery is making their own famous treats and grab a slice of a pizza made out of chocolate. Then, check out a gumball turning cold medicine sweet, and watch how one artist mimics his favorite snacks in art. Finally, wash it all down with a swig of a sugary beer made from some sassy roots.
Rise and shine and start the day off early with a look at foods made for waking up. Stop in at Starbucks to see how they're designing a coffee drink, discover how Jimmy Dean is building a breakfast sandwich and crack open the mystery behind laying a good egg. Next, get a slice of how Sara Lee's cooking up a coffee cake and check out a pancake flipping company. Then, see how cereal can be included in every meal.
Today we're hitting the street and grabbing some snacks along the way. Drive over to an award show where street vendors get the recognition, stop by a company making the classic hot dog cart and cruise down the sweet street of 5th Avenue candy bar. Next, visit a company making street tacos, and follow a street food expert exploring the international fare of New York. Then, flag down an ice cream truck company catering private parties.
It's time to hit the sofa and relax. In this episode of Unwrapped, we're taking a lazy bite out of couch potato treats. Find out how Papa John prepares his pizza, curl up with the taste of pillow candy and visit a delivery service specializing in fresh baked cookies. Next, take an easy look at making mashed potatoes and visit to a festival honoring the buffalo wing. Plus, discover how one famous spud is riding high.
Lone Star Snacks
Saddle up and ride into the Lone Star State for a taste of quintessential Texas foods. Wave hello to Big Tex and grab a bite to eat at the State Fair of Texas, visit a Texas pecan orchard making more than pecan pie and dip into a variety of Texas-style salsas and sauces. Then, see how a Longhorn cow becomes an edible cake and stop by a restaurant serving up Texas culture. Finally, take a bite out of a tortilla chip taking the shape of the big state.
Today we're taking a look at the machines behind producing our favorite foods. Grab a ticket to an expo displaying revolutionary food machinery, see how lasers are getting rid of fruit stickers and visit a company building donut machines. Next, meet a designer creating one-of-a-kind utensils, and discover how Viking makes custom-designed oven ranges. Finally, uncover the hidden mysteries of how a garbage disposer really works.
Today we're smelling the stinking rose and serving up some versatile dishes of garlic goodies. Start by putting on the apron and breaking off some cloves for the Garlic Chef Competition, see how Cole's is making their famous frozen garlic bread and visit a restaurant serving everything garlic. Next, find out how Claussen is putting garlic in a pickle, and discover what company is providing garlic-lovers with survival gear. Plus, learn how one mint is getting rid of that after-garlic taste.
Abracadabra and alacazam! Today we're pulling out all the tricks and finding the magic in food. Say the secret password and enter a magical castle for a one-of-a-kind dining experience, visit a chef teaching the secrets behind amazing food phenomenon and crack open a bottle of soda performing a disappearing act. Next, check out a research company developing the cutting edge of food magic, and discover a Chicago chef conjuring exotic ways to eat. Finally, watch the ancient skill of sword swallowing in modern day action.
It's time to put on your thinking caps and journey through the process of inventing new food products. See how Sharper Image's design team is creating inventive kitchenware, get a taste of how flavors are pouring into a spray bottle and visit a chef creating innovative new dishes. Then, discover the process of energizing Jelly Beans, and tour a laboratory inventing original food products for major companies. Plus, uncover the secrets to designing a baking sheet that doesn't burn cookies.
Today, we're chilling out with a look at frosty foods. Discover how a Wendy's Frosty is formed, get a taste of a hot sauce with a cool bite and head to Tastee Freez for lessons in twisting up a cone. Then belly up at Eskimo Joe's where they're serving up a cold one with a familiar face and see how Hostess is throwing Snoballs year round. Finally, get a taste of a delicious makeover for a snowman named Frosty.
Marc Summers chews on some facts about gum. New York is our first stop where we meet the writers and designers for Bazooka Joe comics. From there, we're off to a kitchen lab to meet the creator of novelty edible dentures called BubbaGum and the mouthwatering secret behind Quench Gum.
Time to perk up and stay alert as host Marc Summers unwraps the American obsession called caffeine. First, Millstone gives us the story behind grocery store coffee beans and we check out Shock-A-Lots, chocolates with an extra boost inside. Then, Rishi educates us on the fine art of chai tea and we head to New York, for the annual Coffee and Tea festival. Just when you thought you'd seen everything, the Lipton research and development lab explains their new line of pyramid teas and finally, how about pepping up with some peppermint? Jolt mints gives us a caffeine option that doesn't need to be percolated.
Host Marc Summers dons his oven mitts as we bake up cake stories as fast as we can, like Maggie Moo's and their ice cream cupcakes. Then Kings Cupboard put their treasured molten lava cake in a box. Cake artist Kathy Jacobs designs the perfect cake online and Cafe Glace shows that ice cream cakes aren't only for kids. We get the secret behind The Original Pancake House's huge pancakes. Plus, The Makery in Denver shows you how to make beautiful cakes and they clean up after you!
Host Marc Summers gets out the grill and grabs the spatula as we fry up the facts about hamburgers. First, have it your way with the Whopper, Bison Ridge ranch is making buffalo the new beef and get the secrets to making the best burger from the chefs at the National Beef Association. Then, visit a hamburger festival in Akron and get the giant recipe for Fuddrucker's record-setting meat sandwich. Plus, a burger joint called The Shack in New York lets you check how long their line is online!
Whether they come from a bush, a vine, a box or a can, join host Marc Summers as we reap all kinds of berries. Picking strawberries properly at Driscoll's, CMB Sweets' jam-of-the-month club, see how the classic cereal Crunch Berries are "grown," Wyman's blueberries go from harvest to store, why Ocean Spray bounces their cranberries and finally, Dr. Pepper shows how their famous soda goes berry!
Crazy for Cookies
Join us as host Marc Summers breaks out the cookie sheet and hits the kitchen for some cutting-edge info about cookies. First, we go to Grandma's, but this isn't your granny's cookie factory! Next, keep your eyes on the ball, as we head to the Cooperstown Cookie Company. Then, find out what makes Flathau's Fine Snaps so snappy.
On the Go
Join host Marc Summers as we take a look at treats that are easy to eat on the go. First up, the Dannon Yogurt factory to find out how they make this portable snack. Then Sobe Lifewater gives us some easy hydration packed with vitamins and, if that morning cup of Joe doesn't get you through the day, California-based Java Juice with instant coffee in an instant. Plus, Delta Airlines makes gourmet-to-go, Supper Solutions speeds through the prep of a home-cooked meal and Moobella is serving up mobile frozen treats.
Join us as Marc Summers introduces you to old favorites and new trends. We'll take you into the test kitchens of DQ where they formulate new Blizzard flavors, show you where you can order unusual ice cream at E-Creamery.com and teach you how to make your own at Cook Street Culinary School.
Slice it up and grab a seat as host Marc Summers delivers us the dish on pizza. First, we'll visit one of our favorite relatives, Papa Murphy, and find out why take and bake is so hot. Then, we're off to Mozzco where a self-proclaimed cheese whiz shows us how fresh mozzarella is made and we'll meet the chefs at Freschetta, where they're hard at work inventing new frozen pizza flavors.
Hold onto your hats as host Marc Summers breezes through the Windy City for the low-down on Chi-town. First stop, Colorado! Find out how Colorado-based Old Chicago got its name. Next, Vitner's chips are a Chicago treasure and the science behind the mysterious meals at Moto. Then, the history behind a neighborhood tradition at Rainbow Cone and how to make a real Chicago-style hot dog from Vienna Beef. And finally, we visit with Mr. Pierogi and his favorite festival.
From the orchard to your stomach, we're taking a bite out of the forbidden fruit with host Marc Summers. First, Stemilt shows us the apple's high-tech journey from the grove to the store and a company called Essn turns Fuji apples into sparkling soda. Plus, Chudleigh's gives the low-down on folding a perfect apple blossom, Mussleman's explains how apple butter got its name and more!
Good For You
Come along as host Marc Summers unwraps some healthy alternatives that are not only good for you, but taste great! We'll start with breakfast where Kashi cereal serves up sweet and crunchy. Next, Fuze beverages fuel our bodies and our taste buds, and if you're one of the millions of people with food allergies then Enjoy Life has got some goodies for you!
Full of Flavor
Join host Marc Summers as we savor the flavors from around the country. The Spicy Buffalo Wing Popcorn at Dale and Thomas, Sweet Peanut Brittle gets a carbonated kick at Anette's Chocolates, at Glaceau we find out why Vitamin Water is tasty and good for you. The unique flavors of LaLoo's goat-milk ice cream, at Pom the pomegranates go from the grove to the bottle and the Brazilian sensation the Acai berry.
Made in the USA
Join us as host Marc Summers unwraps the pleasures of patriotic foods. Find out the secret behind a historic San Francisco treat called It's It Ice Cream, discover how to get Maine lobster online from the Hancock Gourmet Lobster Company and pay homage to Samuel Adams as we go behind the scenes to a brewery the founding fathers would have loved.
Gather around for some juicy stories 'cause Marc Summers is investigating that popular purple fruit, the grape. Learn about the classic grape soda Grapett and try the Grapple, which looks like an apple but tastes like a grape. Next, go behind the scenes at Welch's. Then the Lodi Grape Festival, where grapes get artsy. Plus, the Ferrara Pan Candy Company where Lemonheads have gone grape-y. Finally, we toast Kedem Sparkling Juices for bubbly even kids can enjoy.
Sweet as Sugar
Hang onto your sweetie as host Marc Summers whispers some sweet nothings about sugar. He's checking out sweet and sour gummi worms at Ferrara Pan Candy Company, the oldest rock candy company in the U.S. and Stacy's delicious cinnamon and sugar pita chips. He learns the secret behind C and H brown sugar and meets Tanea Storm, a woman whose sugary house is Kanea's Candyland. Finally, Marc learns about Pure Fun Organic Cotton Candy!
Easy As Pie
Find out the secret ingredient that gives Edward's Pies their crusty advantage, and the unique technique that makes Mrs. Baird's portable pies so popular. Next, discover what all the whoopie is about at Isamax Snacks and learn how to put Pie in a Bottle -- Weikel Foods does it very carefully.
Sweet and Salty
Have a craving for something sweet and a little salty? Join us as host Marc Summers discovers treats with the best of both worlds. With trips to the Snicker's factory, Fran's Chocolates and Caramels, the Immaculate Baking Company, Jeni's Ice Cream, Snyder's Pretzels plus Wolfgang Candy's White Chocolate Pretzel Clusters.
Bigger is better as host Marc Summers loads up on the biggest popcorn ball of them all, visits Big Bar in Chicago, samples Bonerts three-foot pie, Sayklly's Confectionary for turtle size chocolate snappys, colossal treats from Cookie Tree Bakeries, plus the Jolly Green Giant.
Marc Summers goes behind the scenes at the Junior Mint factory and learns the history of the Mentos Freshmaker -- including soda geysers. Then sample Swiss Colony mint bark, Metromint mint water and James and Fralinger's mints.
Pack your bags and mind your manners as host Marc Summers heads down south for some Southern fixin's. Callie's Charleston Biscuits and real soul food from musical legend Smokey Robinson, Zapps Potato Chips where craw-tater is just one of the savory flavors, the sweet potato pies at ConAgra, Blue Bell Ice cream and three cheers for Cheerwine.
Stand by for sweet treats that are red, ripe and delicious because Marc Summers unwraps that All-American crop -- the cherry. Simply Divine Brownies and their heavenly Chakra Cherry Crumbles, Food For Thought's snappy cherry salsas and the syrupy cherry cordials from Queen Anne Candy. Then, Bing Energy Drink offers up a cherry "pick me up," and the history behind America's favorite cherry-flavored candy bar, Cherry Mash. Finally, Michigan -- the cherry capital of the U.S. -- and the National Cherry Festival.
Cuddle up and break out the blanket because today host Marc Summers is getting cozy with comfort foods. Grandma's bringing chicken soup right to your door, there's edible bouquets from Edible Arrangements and we're making the best Butterball of them all. Peterson Farms makes baking apple crisp as easy as opening up a bag, the hidden ingredient in Sara Lee's famous white bread is discovered and there's a 24kt brownie at the American Brownie Company.
Join host Marc Summers as we get the buzz on fizzy foods. First, discover how Jones Soda Company has put their popular soda pop in tablet form and learn the history behind Lost Trail Root Beer. Then, check out how fruit gets effervescent at the Fizzy Fruit Company, how Airforce Nutrisoda combines carbonation with revitalization, burst the myth about what happens when you mix Pop Rocks with soda and finally, a fizzy candy with a kick called Bawls.
Hit the trail with Marc Summers on an expedition to find treats to eat when you're roughin' it. With a look behind Russell Stover's S'mores, Oregon Freeze Dry gourmet meals, Oceanspray trail mix, the GSI Camp Kitchen, Backpacker's Gourmet Chocolate and the Itty Bitty Kitchen cookbook.
All About Orange
Time for a little citrus sensation because today Marc Summers is peeling open stories on orange-flavored foods. Why the clementine "Cutie" is so easy to peel, Schwan's for a behind-the-scenes look at Orange Push'ems and what makes Welch's Marmalade so "a-peeling." How Goose Island Brewery brews a popsicle flavored soda and Robinson Dairy turns milk into an orange cream that's a hit with football fans. Finally, check out the truffle with the taste of sunshine inside from Cape Cod Provisions.
Join the crowd as host Marc Summers tackles fan fare at ballparks and arenas. With a look at Cracker Jacks, Klement's Sausage in Wisconsin, Superpretzels, Gehl's ooey-gooey nacho cheese sauce, churros and Minute Maid soft frozen lemonade.
Marc Summers investigates that American icon, the hot dog. With a tour of the Sabrett factory in the Bronx, learn about sauerkraut at the Fremont Company in Ohio, corn dogs at Hinsdale Farms in Indiana, Buffalo dogs in Colorado, French's yellow mustard and an American hot dog eating champion as he shares his speed-eating secrets.
On this episode of Unwrapped, we're traveling back in time to re-visit some old school snacks we remember well like Jello, Funyuns, Dairy Queen and Marshmallow Fluff.
Discover just how many licks it takes to get to the center of a Tootsie Pop, then see how See's Candies creates their legendary square shape pop. Also, Three Lollies has developed a lolly that's sure to soothe your tummy. Plus discover far-out facts at the Dum Dum factory and slow down with Sugar Daddies.
Join host Marc Summers as he gets candid about canned classics. Learn about V8 Juice, Vienna Sausages, Bush's Baked Beans, Ice Cream in a Can from SheerBliss and Amy's Organic's canned chili.
Marc Summers takes us around the world of twisted treats featuring Hammond's Candies new Mike and Ikes, a curled-up cookie called the Pirouline, the American Licorice Company's Super String and Frito Lay spins their classic Cheetos into yummy spirals.
Today Marc Summers is unwrapping cozy cuisine with visits to Campbell's Soup, the Boston Chowda Company, the American Pie Bakery, Manischewitz for matzo ball soup, macaroni and cheese at Amy's Kitchen and Thee's Continental Pastries.
Grab a spoon, your favorite bowl and plenty of milk as Marc Summers steers us down the cereal aisle. Featuring: Marshmallow Mateys, Nutri-Grain Bars, Kashi's take on granola, a big bowl of Malt O'Meal, how Kellogg's batches their Rice Krispy Treats on a grand scale and Cereality lets you mix and match 30 of your favorites.
Get ready to see some habit-forming foods as Marc Summers examines the snacks that cause chip addiction. Kettle Foods gives us a peek at what makes their Bakes best, See's Candies shows us there's nothing slow about their molasses. Route 29 Napa Confections where chocolate meets chip, Snak King gets the avocado inside their gorgeously green GuacaChips, discover why Frito Lay's Sunchips live up to their name and how bread and butter pickle chips shake things up at Mt. Olive.
Marc Summers slices into the subject of cheese. Learn how goat cheese, cheesecake and Cheez-It crackers are made!
On A Roll
Marc Summers is focusing on foods that come in roll form ... like Tootsie Rolls, cinnamon rolls, spring rolls and sushi rolls.
Time to fire up the taste buds as Marc Summers takes us on a tour of all things tart. At Impact Confections, their Warheads really pack a wallop and then frosty Limeade from Minute Maid. Next, American Licorice puts the punch in Sour Punch Straws and DeKuyper makes us pucker with their famous Sour Apple Pucker. Finally, a whole lotta tang in a Margarita tub from On the Border and Bob's Pickle Pops might just be the frozen sour you're looking for.
Be careful of freezer burn as host Marc Summers chills out with icy treats like Icee, Blue Bunny Turtle Bars, Fat Boy Ice Cream Sandwiches and Ruby's milkshakes.
Join host Marc Summers as we take a dip into one of America's favorite pastimes ... dipping, of course. First, we'll learn the secret of the mozzarella stretch at the Farm Rich factory and see how Cedar Foods gets hummus from bean-y to cream-y. Then, we'll meet the Guac Squad and get the scoop on Frito's Scoops. Finally, we learn the essential fon-do's and fon-don'ts from Geja's Cafe and Biscottea shows us that delicious dunkables aren't just for coffee drinkers anymore.
Rise and shine, cause it's time to hit the breakfast buffet with your host, Marc Summers. First, we'll take a dunk into the world of Dunkin' Donuts and then go to the grove to see how TexaSweet gets grapefruit to the breakfast table. Next, Mrs. Butterworth is on hand to give us all the sticky facts about syrup, and do you know the muffin man? We'll get the answer from our resident expert, Uncle Willy. Plus, we've got bagels by the bushels! Einstein's lets us roll into their factory to discover how they make them by the millions and Hindsdale Farms offers breakfast wraps on a stick for when you're on the run.
Keep your fire extinguisher handy because host Marc Summers is playing with fire! First up ... Tabasco. Find out why this spicy sauce takes years to make and see how Buffalo Wild Wings turns up the heat on their Blazin' wings. Next, Cabot's Habanero cheese takes Cheddar to the extreme and, if that's not hot enough, you can chase it down with Freshies Habanero Hot Bloody Mary mix. Not to be outdone, Atomic fires up their horseradish and we'll go to Sol Toro's Tequila Grill where the "Can you take the heat?" specialties come with a waiver!
Sit up and get crackin' as host Marc Summers gives us the inside story on nuts. First, learn the high-flying history of Blue Diamond's famous smokehouse almonds and visit See's Candies, where robots are on peanut brittle patrol. Then, Hawaiian Host makes macadamia nuts chocolaty delicious and Larabar takes trailmix to a whole new level. Also, see what's shakin' at Paramount Farms pistachio plantation and go back in time with an old-fashioned favorite, NECCO's Squirrel Nut Zippers.
Join host Marc Summers in the lobby for a few last-minute treats 'cause this movie munchie episode is about to start. Starring, in order of appearance, Dots! Tootsie Roll gives us the inside scoop on their famous gumdrop. Then, what's a movie without popcorn you say? Jolly Time shows us what puts the pop in their crowd-pleasing microwave popcorn and, if bite-size is the right size for you, J&J Snack Foods has the perfect pretzel. Next up, Dippin' Dots -- learn the cold hard science behind this scoopable snack and discover the secret of the twist in Twizzlers. Finally, ShoWest gives us a preview of the latest trend in movie time treats.
Join Host Marc Summers as we contemplate some of our favorite combinations. First up, a classic black and white cookie. We'll see how they make these rows of O's that go by the name of Newman and then, count the amount of cookies Blue Bunny crunches up in their cookies and cream ice cream. Next, A & W shares their secret recipe for the perfect root beer float and we kick it up a notch as Lodo's Bar & Grill shows us why their roasted jalapeno spinach dip is a fan favorite. Finally, find out how Andes Mints REALLY got their name and belly up to the Jelly Belly bar for a few tasty combinations.
Peanut Butter Bites
Grab a glass of milk, peanut butter lovers, 'cause today host Marc Summers is spreading it on thick. First, we'll see what's shakin' at Reese's, where they turn piles of peanut butter into their famous cups. Then, it's off to Late July to see just how their pint-sized sandwiches get stacked up. If gourmet is your way, then you'll love PB Loco, a restaurant that caters to the PB adventurer, or you can keep it old school with the darling of peanut butter bites, Mary Jane. Plus, we'll trek to Denali and get the lowdown on their popular ice cream Moose Tracks and find out how Tastykakes doubled up on their popular PB favorite the Kandy Kake.
Grab a refreshing beverage 'cause today we're washing down a few salty snacks with host Marc Summers. First, we'll open up a bag of chips that will really make you pucker! See how Cape Cod flavors their famous Sea Salt and Vinegar chips. Next, we'll take a watery ride with the cukes that'll become Vlasic Snack'mms and roll on over to check out the pretzel-making process at Rold Gold. Then, Chef Paul Prudhomme shows us how to make "magic" in the kitchen with his seasoning salt and we'll see the amazing way Maine Sea Salt is made using the sun. Finally, Fisher Nuts shows us how they fuse two great flavors for their new line of snack mix.
Candy Bar Bonanza
Join host Marc Summers as we unwrap our favorite candy bars, starting out with Milky Way. We'll find out how the minis are made and then head to NECCO where we learn the secret of the Clark Bar crunch. Next, Ghirardelli fills us in on they get their filled squares full and we find out about all the new trends at the Candy Expo. Also, Twix shows us the trick for making their crispy biscuits and, if you like your chocolate on the wild side, then Vosges has the perfect bar -- with bacon!
Oodles of Noodles
Stand by for some serious slurping 'cause host Marc Summers is scooping up oodles of noodles. We get the dough rolling with the America Pasta Company, a company that cranks out a million pounds of noodles a day! Next, Noodles & Co. serves it up piping hot to order and learn the different varieties of Chinese and Japanese noodles that go into Annie Chun's delicious noodle bowls. Then, pasta for dessert? Amish Naturals dishes out their favorite recipes and hold on to your noodle as we head to DelGrosso Amusement Park to sample their pasta sauce. Finally, S'Mac takes mac and cheese to the masses for some customized yum.
It's a finger food fiesta with host Marc Summers, as we unwrap plenty of appetizers. Chili's gets the party started with their portable poultry and there's a whole lotta potstickers coming from our friends over at Ling Ling's. Next, get the scoop on Mimi's cheesy spinach artichoke dip ... Yum! And, visit Amy's Kitchen for some teeny pizzas. If you're still hankering for more, we'll find out how Outback makes their onions bloom and take a trip to Buenos Aires Pizzeria for their impressive empanadas.
Join host Marc Summers as we raise our glasses for a little toast to things that go "pop!" We'll head to the Popcorn Palace to get the scoop on their crunchy kernels and take a trip back in time to Galco's, a soda pop shop with lots of old-fashioned flavors. Then, remember Bomb Pops? We'll see how they make their new Tongue Splashers and find out from Korbel how they put the bubble in their bubbly. Also, Tootsie shares their chewrific secret behind Blow Pops and we'll learn how to fizz-ify anything, with the help of Fizzies!
Time to brave your cravings, 'cause today we're stirring up lots of sweet stories about chocolate with your host, Marc Summers. First, pucker up with Hershey's Kisses and see what's inside Mercado Chocolate Loco, a "crazy" chocolate store. Then, Amano Artisan Chocolate explains the art of making chocolate the old-fashioned way and we'll slice into some super satiny pie from Marie Callender's. Lastly, Guittard Chocolate Company shows us how they make their mountains of chocolate chips and find out how Tastykake packs a triple dose of fudge in their creamy cupcakes.
Join Marc Summers for a look at some snack size favorites including White Castle, Ben and Jerry's Cherry Garcia, the Wellshire Cocktail Frank factory, Mt. Olive's Pickle Packs, Nancy's Petite Quiche!
Join host Marc Summers on this episode of Unwrapped as we explore foods of a blue hue! First, we visit Tostitos to find how they make their blue corn tortilla chips. Next, we travel to Tootsie Roll to see how they get the blue bumps on Blue Raspberry Gumballs. Then, we go to the Maytag's dairy farm to see how they use penicillin to make blue cheese. Next, we're off to Dole to learn how they freeze billions of blueberries. Then, we fly to the Airheads factory to see miles and miles of gooey blue dough turn into a kid-friendly candy! Finally, we say "hello" to frozen fruit bars at Hola Fruita.
Join host Marc Summers on this episode of Unwrapped as we explore comfort foods! First, we visit Reser's to see how they make their yummy mac and cheese. Next, we discover how Fairytale Brownies make their delicious handmade confections. Then, we go to Red Robin to learn how they get their Royal Burger to smile. Next, we're off to Fisherman's Restaurant in Seattle to get the scoop on their Clam Chowder. Then, wait until you see how potatoes turn into super thin sheets of potato paper at the Idahoan Potato factory! Finally, we jump at the chance to see how Claim Jumper makes their nine-layer lasagna. Get comfy, 'cause here we go!
Marc Summers catches up with the latest carnival concoctions! First, find out the secret to making funnel cakes light and fluffy at The Funnel Cake Company. Then scurry over to the Dandy Cotton Candy Company to get the spin on their super sugar snacks. Next is a prompt stop to the Pronto Pup stand, with their take on making corn dogs, and the Caramel Apple Pop factory reveals how they came up with their popular lollipops. Take a walk around the country's biggest state fair, the Minnesota State Fair, where everything edible is on a stick! Finally, visit Kettle Corn NYC to see what's poppin'!
It's picnic time! Join host Marc Summers as we pack our basket full of delicious treats. First, we're off to Reser's to find out how to create the perfect creamy potato salad. Then, we're going to the fields at Dulcinea Farms to discover how they grow their small seedless watermelons. Next, we'll visit Vienna Beef to see how they slice up their juicy deli meats. And relish some relish? We'll dive into the briny deep at Mount Olive to get the scoop on their relish. Finally, we'll learn how they make olive oil at McEvoy Ranch.
Join a barbecue with host Marc Summers as we slather on the sauce. First stop is Seattle to see how they treat their meat with Rub With Love. Next, we discover how Lay's makes their special barbecue-flavored chips. Then, what's a BBQ without coleslaw? We go to Dole to find out how slaw is sliced. Ever heard of white BBQ sauce? It's the specialty of the house at Big Bob's in Alabama. After a stop at Reser's for a side of macaroni salad, bring your bib to the Texas Roadhouse to see how they cook ribs low and slow.
Heat up that hot oil and join Host Marc Summers as we dip into some fun facts about your favorite fried foods. First, we're off to the Minnesota State Fair to learn about the deep fried candy bar craze. Then, uncover the secret ingredient that gives Ian's Chicken Nuggets their crunchy coating and pop into the place where they stuff the centers of Jalapeno Poppers. Then, go to French's factory to find how they put fried onions in a can and come along to KFC, to investigate the Colonel's secret recipe. Finally, travel to the top of Pike's Peak to see how the altitude affects their delicious donuts!
Join host Marc Summers as we find out what's rolling around at the bottom of a popular Asian tea. Then, see how Mondo Squeeze puts the squeeze on fruit juice and we check out some funky flavors in DRY Soda like kumquat and lemongrass. Then, we try an ice cream cocktail that doubles as a dessert and we try to find out how the Naked Cafe got its name.
On this episode of Unwrapped, it's summertime for host Marc Summers! First, find out how Blue Bunny puts Strawberry Shortcake on a stick. Next, we'll get the story on summer sausage at Wisconsin River Meats and then discover the secret of the stripes on a Tuscan Cantaloupe from Dulcinea Farms. Still hot? Try a Slurpee as we learn the surprising history of this super summer drink. Finally, we'll go to the source for some sweet sippin' at Sweet Leaf Tea.
Lots of Chocolate
Join host Marc Summers as we dish up lots of chocolate including stops at Gelazzi for chocolate gelato, Ferrera Pan Candy, Sterling Truffles and the Ghiradelli festival. Then, learn the story of Yoo Hoo and check out the Hershey Spa.
Head to the All-American diner with Unwrapped for Berres Brothers coffee, mini creamers at White Wave Foods; Aunt Jemima hotcakes, Bilinski sausage, Lodge cast iron cookware plus Jersey's own Jefferson diner.
Host Marc Summers is tailgating for this episode! First, we find out what Texas tailgaters throw on their grill at game time. Then, we're off to see the folks at Sara Lee, who say their buns are extra soft and smooth! Next, Samuel Adams makes a great companion to a tailgate party: beer! Then, we're off to visit with former footballer Mark Schlereth and to taste his Stinkin' Good Green Chili. Next, we find out why Doritos chips have those nice rounded corners. Finally, nobody knows mustard like Plochman's! We go to their factory to get the story.
It's harvest time for some tasty fall food. Join host Marc Summers as we take a trip to the Yates Cider Mill and learn why the pressure is on during apple season. Next, see why the spice is so nice at the factory where Vienna Beef makes their chili. Then, we go to Zachary Confections to see how they make the distinctive autumn treat, Candy Corn! Next, we're off to Reser's to see how the factory mashes up piles of potatoes. Then, we see how Sara Lee makes the pumpkin pie we're so thankful for. Finally, Taffy Town shows us how they make their stretchy sweets.
Marc Summers goes nuts for donuts! Gather round for a square jelly donut from the Doughnut Plant, and watch Krispy Kremes being cranked out. Don't miss donut-flavored beer and a store where you design your own funky-flavored donuts. Also, travel to Mrs. Baird's for some of her addictive mini-donuts, and visit a donut shop still making Spudnuts.
Unwrapped is exploring favorite foods from the freezer! First up, you don't have to go to a restaurant to get these famous fast food burgers. See how White Castle makes them for your freezer section! Then, watch how Palermo's Pizza makes 150 frozen pizzas every minute. Check out a special freezer used to make Rita's Italian Ice treat. Plus, see how petite tortellini pasta gets stuffed, wrapped and rolled out at the Armanino factory, and the secret to Choctal Ice Cream lies in the jungle.
Plug in your toasters and bring on the bread because today we're serving up some toasty treats! First up, see how Ian's Natural Foods makes French toast you can eat on-the-go, and Sonic restaurant shares the secret of their Texas Toaster Sandwich. Then, watch the making of the ultimate toast-topper, Land 'O Lakes Butter and lift a glass and propose a toast to ... Sutter Home's FRE alcohol-free wine! Plus, watch how one factory turns out millions of Wolferman's English muffins every year. Then we head to Frito-Lay's True North to see how they create their Almond Clusters.
Set your skillet to sizzle because today we're frying up a bacon bonanza! First up, it's a sweet and salty combo, bacon ice cream, compliments of Delaware's Woodside Farm Creamery. Then, Lowrey's Pork Rinds pop up inside your microwave! And, ham it up in Seattle at Archie McPhee's bacon boutique! Plus, gourmet pork on your doorstep every month of the year with The Bacon of the Month Club! And what about using crispy bacon on your cupcakes? Tee & Cakes Cupcakes in Boulder, Colo., does! And Big Fat Bacon makes a mouth-watering state fair treat: bacon on a stick. We're bringing home the bacon with these and more savory stories on Unwrapped.
Get ready for a sweet and sticky treat straight from Mother Nature. Today we're exploring foods made with honey! First up, visit Wisconsin Natural Acres bee farm and learn how the bees' wings help turn the nectar into honey! Then, discover why these skinny little Glory Bee honeysticks taste like strawberry and sour cherry. And find out why Duchess Honey Buns uses dry honey to make their cinnamon rolls. Plus, the secret to adding the all-natural sweetener to this Malt-O-Meal's Honey & Oat Blenders cereal is in the spray! And find out what kind of honey adds just the right flavor to an old-time Annabelle's, "Big Hunk" candy bar.
Get ready for a mouthful of marshmallow! Today we've got plenty of sticky stories about the white stuff. First, remember Snoballs? Find out how Hostess covers these creamy cakes and discover the fluffy favorite inside every box of See's Candies. Then, we visit Torani's to learn how you can drink a toasted marshmallow in the form of a delicious gourmet syrup. And see how Plush Puffs makes a monster-sized mallow. Plus, follow millions of Moon Pies through the factory. Finally, find out the secret to filling one of America's favorite marshmallow candies, the Mallo Cup. Those and more gooey stories are on Unwrapped!
Step up to the candy counter with Host Marc Summers to bite into a batch of Ferrara Pan's squishy gummy sharks and try some Tootsie Pop drops. Or how about a candy that comes in a spray? Also, find out the secret to Jelly Belly's big flavors. Take a trip to Taffy Town and watch a company in Texas transform "trash" into sweet, sweet treasure.
Host Marc Summers is shakin' and bakin' as he takes a trip to Lender's bagels, stops in for some Sara Lee pound cake and bites into some Baked Cheetos at Frito Lay. We'll also learn about the tiny, but important, ingredient in most baked goods: yeast. He'll also check out another unusual baked cheese snack called Just the Cheese and find out what's inside the classic candy called Boston Baked Beans.
Grab your VIP pass because Unwrapped is rolling out the red carpet for some famous foods! First, Ben and Jerry share the scoop on celebrity ice cream. Head to Sonoma Valley, Calif., where you're sure to recognize the name the Ernest and Julio Gallo winery. Watch Wolfgang Puck dish up his famous pizza for your freezer, and get the secret to serving up Tony Roma's baby back ribs. Finally, flash back to a group of fruity superstars, The California Raisins.
Place your order and start your stopwatch. Today we're watching how fast food is made! First we'll visit Bamn! Automat, a little restaurant that's like a giant vending machine and watch Taco Bell whip together their famous tacos. Then, eat on the go, thanks to Thermos and discover the secret inside Carl's Jr. Hamburgers. Plus, sip on a drink at Squeeze that you can always "squeeze" into your schedule. Super-size your fries, those and more fast food stories on Unwrapped!
Black and White
Unwrapped gets down to business with some black and white delights. First, mint-makers turn out millions of Pearson's Peppermint patties in familiar wrappers, and learn how Signature Brands bottles up Oreo Cookies and Cream Cows. Check out a classic Annabelle's Rocky Road candy bar, built by hand, and discover Sweet and Sara's S'mores that come without the campfire. Order up some art inside your coffee cup at Seattle's Barista Academy, and see how they get all those tiny marshmallows into Honeyville's Hot Cocoa Mix.
Dig into your pockets for spare change because Unwrapped is checking out some cheap eats! Discover how Trader Joe's grocery store keeps its prices so low. Mom's Best Honey Toasted O's costs half that of a brand name box, and find out if they make them the same way. Learn how one company lets you bake a whole plate of Jiffy muffins for less than a buck! Plus, watch Hungry Man puts together the TV dinner -- it's a good deal for a full meal. And Sonic restaurant serves up plenty of options under one dollar!
Ice Cream Dreams
Grab a spoon because today we're scoopin' up some fun facts about ice cream! First up, watch how Ben & Jerry's swirl together their famous funky flavors. Then, the secret ingredient that turns colorful candy spaghetti into Signature Brand's ice cream sprinkles ... and check out how Blue Bunny triple-dips their Chocolate Champ Cones! Plus, Too Tarts candy creates a new way to eat your ice cream ... and it comes in a spray bottle! Ice Cream Alchemy is serving up savory ice cream that tastes like cracked pepper, cumin, or capers and Ashby's Sterling Ice Cream devotes a day to ice cream lovers with samples of their latest, greatest flavors. Those cold creations and more on Unwrapped!
Grab a seat at the sandwich counter; Unwrapped is serving up some deli favorites! Join host Marc Summers as he shows you all the fixin's for a famous, southern deli sandwich: the Muffaletta! Then, the Mt. Olive Pickle Company cranks out 200,000 spears an hour! See how the pickle people pack 'em by hand! Next, watch how S. Rosen's kneads their deli bread from a batch called a "sponge!" You can't have a sandwich without chips! But not every potato makes the grade; scientific testing is used to find the best kettle chips. The popularity contest between turkey and ham wages on as Columbus Foods fuels the fire with 35-million pounds of meat a year! Finally, we visit a deli in New York, known for more than just its food.
Grab a bite from some of the most-peculiar containers. First, PEZ produces 500,000 candy tablets a day and manages to put all the PEZ heads on straight! Then, it's off to see how Danimals is ridding the yogurt world of spoons. Ever heard of pancake batter that comes in a can? Breakfast just got a whole lot more creative! Sushi can be tricky to eat while on the move, but a nifty tube can solve all your problems. Pancakes and bacon is a typical breakfast, but not a typical ... cupcake!? Finally, proving that pizza doesn't have to be flat, one company serves it in a cone.
Today we're unwrapping some fun food tubes on your tube! See how Nestle pushes out millions of Pushups every year. Then, have a taste of the old world with Columbus salami, and put on your pucker face for Sweetarts! Next, a crazy concoction called Monster Goo comes in three flavors. And hand-rolling a tornado might sound hard, but these workers do it every day! Plus, put the finishing touches on your sweets with Betty Crocker's Icing in a Tube!
Get comfy and get ready to crunch! Unwrapped is heading to Nestle to see the crunchiest candy bar out there. Then, Fisher Nuts mixes up a crunchy snack, and find out why Marie Callender's Croutons start out with fresh-baked bread! Find out why Biscotti di Suzy bakes cookies twice, see how popcorn grows at the Humphrey Company, and get a peek at how Popchips are revolutionizing the potato chip world.
Pucker up! Today we're unwrapping some sour citrus! First up, see how Lemonheads spin in giant pans and find out what color lemons really are! Then, indulge in a tart lemon treat at Village Inn, and watch as ReaLemon bottles thousands of gallons of lemon juice. And don't forget about limes! Tostitos is giving their chips an extra zing with a splash of lime juice, and Dreyer's frozen lime bars are a cool snack for a summer day.
Snuggle up with Unwrapped as host Marc Summers takes a look at foods that make you feel good! First, watch how Schwan's delivers the ultimate comfort food right to your front door. Then, meet Sister Schubert to find out what makes her rolls so rich, and sail over to Popeye's for a bite of their famous fried chicken! Next, we'll see the sweet side of Hershey's chocolate, and discover why Celestial Seasoning's Sleepy Time Tea really lives up to its name! Finally, Nothing Bundt Cakes is bringing this classic cake back in a big way!
Today, Unwrapped is waking up early with the best brunch has to offer! Get off to a sweet start with Hostess Donettes, and see how Sunkist Naturals is changing traditional orange juice into a smoothie! Next, millions of people get their morning coffee at Starbucks every day. Find out how they keep the hot stuff flowing! Grape-nuts don't have grapes or nuts inside! We'll show you how Post makes 'em, then we're heading over to Schwan's to try a new frozen breakfast sandwich. Later, bagels are popular day and night, but wait'll you watch how Bruegger's bagels hit the oven before dawn!
21st Century Chocolate
Today on Unwrapped, we're looking at companies who are putting new twists on a favorite dessert -- chocolate! First up, Malt-o-Meal is bringing dessert to the breakfast nook with their Chocolatey Mini Spooners, and at Max Brenner's chocolate restaurant, you can get the delicacy almost every way imaginable! Then, dip into the Mrs. Field's factory with their new chocolate-covered cookies, and watch how Simply Divine Brownies is using technology to make a personalized treat! Later, the mystery ingredient that makes P2C2 so good, and find out why Gifford's Chocolate Lovers Ice Cream was voted the world's best!
At The Movies
Grab a bowl of popcorn and check out these film favorites! First, movie goers are no strangers to frozen snacks, but Dibs are a new way to enjoy ice cream at the theater. Then, Goobers and Raisinets are cinema classics -- but did you know they're related? And popcorn is a must-have, whether you're cozying up at home or waiting in line at a premiere. We'll show you some secrets behind both the home-cooked and theater-popped varieties! Up next, Cookie Dough Bites are a sweet treat from previews to credits, and if you'd rather have a whole meal at the theater, stick around to see the Movie Tavern!
Get ready to wave the flag as Unwrapped goes back in time with America's first soda pop and the first sliced bread! Then, Nestle settles some bets about Baby Ruth, and Five Guys have a fresh take on the old classic: hamburgers. Later, Ho-Hos have been around since 1967, and you might be surprised which all-American football city eats the most. Plus, a visit to Colonial Williamsburg reveals the ways coffeehouses have (or haven't) changed since the 18th century.
Wild & Crazy Candy
Welcome to the world of wild candy! Prepare yourself, because today we're going crazy with Nerds Ropes and old-fashioned candy figurines that take tools to eat! Then, an enormous jawbreaker that takes three weeks to make! See the silly side of candy with these gummy eyeballs, and be careful not to swallow a Razzle -- it's not just candy, it's gum! Plus, a chocolate-covered snack...with legs!
Follow the rainbow to your favorite colorful creations! Unwrapped travels to Post Foods to see how they get seven colors into their Fruity Pebbles cereal. Next, watch how Terra Chips turns vegetables into a crunchy, chromatic snack. Then, discover the shocking secrets of how Mountain Dew turns blue, and, ever seen carrots that are red or purple? Check out how carrots can grow beyond their ordinary orange. Later, see how the Willy Wonka Candy Factory shrinks your favorite fruits into their tiny Runts candies, and cool off with over 20 fruit flavors of Slush Puppies.
Fire It Up
Fire up the barbecue and get grilling with Unwrapped! First up, we'll see how KC Masterpiece transforms tomato paste and molasses into a mouth-watering sauce, then head over to B&G Foods where they're baking up thousands of pounds of beans using brick ovens! Next, you can have barbecue anywhere, anytime with Bar-B-Q Fritos. Cookshack Smokers serves up home-use smokers for backyard cooks, and Sadler's Smokehouse supplies premium smoked meat for barbecue enthusiasts who crave the flavor without the hard work! Later, we take a trip to the legendary Big Bob Gibson's to sample their award-winning barbecued pork!
Unwrapped is filling up on some sensational stuffed foods. Hostess reveals how those legendary cupcakes get their sweet, creamy centers. Then, Chipotle knows how to pack a burrito, and Mrs. Cubbison's bakes over 65,000 loaves of fresh bread every day to keep America satisfied with stuffing. El Monterey carries on an ancient tamale tradition, and Amy's Kitchen goes Italian with their bowls of stuffed pasta shells. Later, what do you get when you stuff a sausage inside a breadstick? Dogmatic has the delicious answer.
Hot & Spicy
Grab a glass of water -- today's Unwrapped is hot and spicy! First, we'll set our mouths on fire with Atomic Fireballs like you've never seen before! Then, check out a hot Korean side dish that's a hot hit in America, and find out how Frank's Red Hot Sauce fills up 500 fiery bottles every minute! At Xan's Confections, a sparkly caramel has a surprise inside, and Eichten's Hidden Acres is turning up the heat with their Chipotle Pepper Gouda. Later, The Cheesecake Factory is famous for its sweets, but did you know their most popular dish is spicy?
Unwrapped stays up for late-night eats. First up, follow us to Blue Bunny where we'll see how to make the perfect banana split; then Fisher Nuts has a less traditional version of that midnight treat. Later, Mrs. Fields delivers a giant cookie with a little twist, and Michael Angelo's Gourmet Foods knows what "calzone" means in Italian. Then, check out how Arby's puts the curl in their famous curly fries, and we'll track down a Los Angeles food cart that satisfies grilled cheese cravings all night long!
Bring along your appetite as Unwrapped goes supersized! First, Great American Cookies are always big, but one cookie is so huge you'll need friends to help eat it! Tornado Fries are a new, twisty take on french fries, and they're already as popular as they are giant! How do you eat a 2-pound bar of chocolate? At Dylan's Candy Bar, you can find out! Cupcakes used to be single-serving ... until Wilton came up with a way to make one cupcake serve 15 people! Later, we found a gummy bear so huge, you have to see it to believe it, and the biggest cheese in America!
Unwrapped is up to our necks in body parts as we examine food physiology. First, Nestle reveals some surprising ingredients in an old favorite, the Butterfinger. Then, crab legs aren't the only things hopping at Joe's Crab Shack; the servers like to dance around, too. And what kind of company produces elbows and hair? If you're using your noodle, you might say pasta! We check in with the Philadelphia Macaroni Company to see how they do it. Later, discover a yellow fruit that's quite a handful, and find out how it's used to make citrus-flavored vodka! Sara Lee bakes up some adorable mini-buns, and Eat Yer Face lets you come face to face with a most unusual dessert!
Discover which 'wiches make the cut as Unwrapped salutes the sandwich. First, learn why Manwich has been a sloppy joe sensation for over 40 years. Next, Subway has a sandwich to feed a giant appetite, and when it comes to peanut butter sandwiches, Skippy has things covered. Later, Nature's Pride bakes enough bread for a million sandwiches every day, and see why Turkey Hill's ice cream sandwiches are doubly delicious. Then, from Gruyere and Swiss to marshmallows and banana, anything goes at the Grilled Cheese Invitational!
Blast off with Unwrapped to explore the universe's most fantastic galactic goodies. First, chocolate, caramel, and nougat form a candy bar that's out of this world in Mars' Milky Way. Next, see how NASA prepares its space food at the Johnson Space Center in Houston, Texas. Space-age robots have a hand in producing Dairy Queen's StarKiss bars, and Galaxy Desserts' mousses have a swirl of milk chocolate and a swirl of dark chocolate to send your taste buds into orbit. Later, Campbell's stirs an astronomical amount of stars into their Chicken and Stars soup, and discover how the classic snack, Spacefood Sticks, relaunched for a new generation.
Marc Summers takes Unwrapped on a trip to the zoo! First up, one company makes chicken nuggets a little wild, and a Swiss Colony treat that's as much fun as a barrel of monkeys! Then, polar bear paws are huge ... especially at See's Candies! They make 89,000 pounds of them every year! Later, we've all had gummy bears, but how about crunchy gummies? We'll find out how Albanese Confectionery adds that extra kick, then head over to Stauffer's in time to see a stampede of elephants, goats, and camels leaving the factory! Then, a little something for Mom and Dad -- a hopped-up beer with a bark as big as its bite!
We can't keep our hands out of the cookie jar on today's Unwrapped. First up, don't have time for breakfast cereal? Quaker Oats delivers breakfast in a cookie. Then, Grandma's bakes old-fashioned cookies by the millions, and see how Dreyer's turns cookie dough into ice cream. Cookies by Design has an army of artists who decorate up to 500 cookies per hour, and Harry and David's has a cookie collection to suit any sweet tooth. Finally, what's the next-best thing to a fresh baked cookie? Hat Creek Candles has the sweet-smelling answer.
Half and Half
Half of this and half of that adds up to many crazy combinations on Unwrapped. First, witness the clash of two titanic flavors with Doritos Collisions chips. Next, how do cream and milk come together to create the essential coffee complement? The Sassy Cow Creamery shows how they produce half and half. Zatarain's spices things up with their version of a classic Louisiana mishmash -- red beans and rice. Also, see how Extinguishers candy seizes with sour, then pleases with sweet. Learn the legend of how the black and white cookie began at Zaro's bakery in New York. Then, Cushman's Honeybells are half tangerine, half grapefruit, and totally delicious.
Unwrapped celebrates with all things birthday! First, Swiss Colony makes a birthday hat that's too tiny to wear, but it's the perfect size for snacking! Roses blossom at Signature Brands so you can decorate your own cake, and Dreyer's uses a little flavor magic to turn ice cream into cake. You can't have birthday cake without plates! Find out how Hallmark turns sheets of paper into festive napkins, cups, and plates. Later, Dominos delivers 400 million pizzas a year, and the twist on M and M's is making them a party favorite all over again!