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Food Factory USA (2014)

Season 2 • Episode 11 • Almost New England

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Food Factory USA Season 2, Episode 11: Almost New England

0 0 • 20 min • 10.0/10

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Episodes

27 episodes
1

Bread for Success

20 min
2

A Golden State of Affairs

20 min
3

Zest for Life

20 min
4

No Snout About It

20 min
5

Here's the Scoop

20 min
6

Texas State of Mind

20 min
7

Resolve Your Beef

20 min
8

A Head of the Game

20 min
9

Midnight Buns

20 min
10

Jack & Coke

20 min
11

Almost New England

20 min
12

Thank You Baby

20 min
13

More Deliciouser

20 min
14

Cheesiest Episode Ever

20 min
15

Fishy Business

20 min
16

Peter Piper Picked a Peck...

20 min
17

Mastical Magic

Big League Chew; a creamy horseradish from Baltimore; Pennsylvania cupcakes that was a national security incident.

20 min
18

Awesome Sauce

A million cups of applesauce every year; the art of ultra-creamy fudge at America's longest-running family-operated candy maker; a billion crispy onion rings.

20 min
19

Dollars to Donuts

A Pennsylvania bakery makes 28 donuts per second; pepperoni rolls come out picture-perfect; a freshly popped multigrain snack that originated in Korea.

20 min
20

I Got the Magic Stick

Iconic cheesecakes on a stick are the signature dessert of America's oldest fast food chain, and every one is lovingly hand-dipped in chocolate. Visit the Wisconsin factory where it takes half a million cheese curds to make a monster wheel of cheddar weighing in at 5,000 pounds. This community-conscious bakery produces 30,000 pounds of irresistible blondies every day, and then sends them to snack-loving subscribers across the country.

20 min
21

The Curd is the Word

It takes a top-secret recipe and a waterfall of batter to produce more than three million deep-fried cheese curds a day. Find out what it takes to keep up with the demand for cow pies--pecan caramel clusters drenched in rich creamy chocolate. There's some serious science behind these carbonated pop-in-your-mouth candy crystals that freshen breath while providing a burst of energy.

20 min
22

Born to Be Mild

Keeping up with demand for zesty salsa verde; caramel-pecan praline is made by hand; Buffalo's Anchor Bar's tangy sauce.

20 min
23

Tea-licious

20 min
24

Certified Organic!

20 min
25

Olive the Above

Turning plump green fruit into sliced black olives; frozen fruit pops are like guilt-free smoothies on a stick; wafer-thin cookie chips.

20 min
26

Hot to Tot

A secret spice blend, a giant steam peeler, and a massive processing facility turn farm-fresh potatoes into bite-size Mexi-Fries; these chocolate almond toffees have a connection to Hollywood royalty; perfecting the art of making absinthe.

20 min
27

More Deliciouser

20 min