Food Factory USA

Monday 08.00am

©National Geographic
Food Factory USA

WHEN TO WATCH

  1. Monday 15 April at 02.55am

    Bourbon & Burritos (Season 1)

  2. Monday 15 April at 03.20am

    Ramen & Challah (Season 1)

  3. Monday 15 April at 08.00am

    Bourbon & Burritos (Season 1)

Synopsis

Every mouthwatering episode of Food Factory USA serves up a triple serving of the country’s all-time favorite treats. Featuring burgers, chocolate syrup, salsa, beer, and everything in between, it’s a wild ride through artisanal kitchens and mass production facilities on a mind-blowing scale.

Episodes

  • McMuffins & Manischewitz

    +

    Discover how to make Egg McMuffins; find out what it takes to farm and shuck oysters; and visit the home of America’s top-selling kosher wine.

    Next Showing
    Monday 22 April at 08.30am
    On National Geographic
    Next Showing
    Tuesday 23 April at 02.30am
    On National Geographic
  • Sriracha & Tamales

    +

    Inside a sriracha hot-sauce empire; POM Wonderful pomegranate juice; and at this factory, each pork tamale is hand-wrapped, steamed, and x-rayed.

    Next Showing
    Tuesday 23 April at 02.55am
    On National Geographic
    Next Showing
    Tuesday 23 April at 08.00am
    On National Geographic
  • Lemons & Space Food

    +

    Sunkist’s squeaky clean lemon headquarters; freeze-dried astronaut food is a serious business; it’s worth the drive to Texas for pecan pie.

    Next Showing
    Tuesday 23 April at 08.30am
    On National Geographic
    Next Showing
    Wednesday 24 April at 02.30am
    On National Geographic
  • Bacon Flavored Soda & Chocolate

    +

    The ultimate bacon experience: discover the magic in bacon-flavored soda, a smokehouse bacon recipe, and creamy, crunchy bacon chocolate.

    Next Showing
    Wednesday 24 April at 02.55am
    On National Geographic
    Next Showing
    Wednesday 24 April at 08.00am
    On National Geographic
  • Cookies & Crab Cake

    +

    The secrets of Cold Stone ice cream; five brothers from Vietnam perfect flaky French pastries; flying fish while ordering crab cake.

    Next Showing
    Wednesday 24 April at 08.30am
    On National Geographic
    Next Showing
    Thursday 25 April at 02.30am
    On National Geographic
  • Brisket, Energy Drinks, & Candy

    +

    A smokehouse puts the magic in one of Arby’s signature sandwiches; a candy with a cult following; and an energy drink that delivers a wallop.

    Next Showing
    Thursday 25 April at 02.55am
    On National Geographic
    Next Showing
    Thursday 25 April at 08.00am
    On National Geographic
  • Sliders, Crackers, & Mandarins

    +

    It takes mountains of meat to keep up with demand for White Castle sliders; this machine processes 1.7 million mandarin oranges each hour; and crackers showered with love.

    Next Showing
    Thursday 25 April at 08.30am
    On National Geographic
    Next Showing
    Friday 26 April at 02.30am
    On National Geographic
  • Pez & Chicken Parmesan

    +

    Get the scoop on PEZ candies and their dispensers; learn the secret to making cheez-y crispy mini waffles; and there’s plenty of ‘amore’ in this chicken Parmesan from Texas.

    Next Showing
    Friday 26 April at 02.55am
    On National Geographic
    Next Showing
    Friday 26 April at 08.00am
    On National Geographic
  • Buns, Popcorn Chips, & S'mores

    +

    Enjoy this campfire treat without roughing it; meet the burger bun you can customize; and discover popcorn chips that are a popular snack in the sky.

    Next Showing
    Friday 26 April at 08.30am
    On National Geographic
    Next Showing
    Saturday 27 April at 02.30am
    On National Geographic
  • Whiskey & Coke

    +

    Visit Jack Daniels’ Tennessee HQ; celebrate the 100th birthday of Coca-Cola’s iconic contour bottle; bite into a frank with a major Hollywood connection.

    Next Showing
    Saturday 27 April at 02.55am
    On National Geographic
    Next Showing
    Monday 29 April at 08.00am
    On National Geographic
  • Coffee & Clam Chowder

    +

    Dunkin’ Donuts serves up 1.8 billion cups of coffee per year; surf clams are transformed into chowder; and visit the Slap Stix lollipop factory.

    Next Showing
    Monday 29 April at 08.30am
    On National Geographic
    Next Showing
    Tuesday 30 April at 02.30am
    On National Geographic
  • Slaw & Soup

    +

    A million mini cheeses every day; the famous face behind Soupman’s hearty lentil soup; a revolutionary new condiment that’s part slaw and part salsa.

    Next Showing
    Tuesday 30 April at 02.55am
    On National Geographic
    Next Showing
    Tuesday 30 April at 08.00am
    On National Geographic
  • Tomatoes & Cheese Sticks

    +

    Keep up with the demand for Quiznos subs, ripen green tomatoes a single day, transform 100k pounds of cheese into crispy mozzarella sticks.

    Next Showing
    Tuesday 30 April at 08.30am
    On National Geographic
    Next Showing
    Wednesday 1 May at 02.30am
    On National Geographic
  • Fish Fillets & Corn Dogs

    +

    Learn the secret to fish fillets; this outfit turns out 40 million pounds of corn dogs each year; and find out what makes these rice crisps crunch.

    Next Showing
    Wednesday 1 May at 02.55am
    On National Geographic
  • Pickled Peppers & Bagels

    +

    Mt. Olive pickled peppers; New Yorker Bagels’ everything bagel; and Barber Foods' iconic stuffed chicken Cordon Bleu.

  • Bubblegum, Horseradish & Cupcakes

    +

    Big League Chew bubblegum; this horseradish may bring tears to your eyes; and a national security incident landed these cupcakes in the spotlight.

  • Applesauce & Onion Rings

    +

    Discover what a laser beam and applesauce have in common; making ultra-creamy fudge; and this factory produces a billion onion rings every year.

  • Donuts & Pepperoni Rolls

    +

    This bakery makes 600 million donuts a year; a team of workers is behind every pepperoni roll; and these multigrain snacks are hand-dipped in chocolate.

  • Blondies & Cheddar Cheese

    +

    Get the skinny on cheesecakes on a stick; see what it takes to make a 5,000-pound cheese wheel; and these blondies are shipped across the country.

  • Curds & Cow Pie Candles

    +

    Wisconsin’s favorite foods: Three million deep-fried cheese curds daily; caramel pecans shaped like cow pies; the science behind candy crystals.

  • Salsa, Pralines, & Buffalo Sauce

    +

    Mountains of jalapenos make salsa verde; hand-crafted pecan pralines; and find out how a tangy sauce put this major league snack on the map.

  • Fig Newmans & Organic Butter

    +

    A fig newton that’s literally 80-feet long; a very special Wisconsin butter; and a candy factory that produces organic pomegranate hard candies.

  • Tea, Hoisin & Ice Cream Cookies

    +

    Tea leaves get to lie down on the job; a hoisin sauce is popular with Chinese astronauts; ice cream sandwiches are a San Francisco tradition since 1928.

  • Olives, Ice Pops, & Cookie Chips

    +

    The epic story of the black olive; this ice pop is like a smoothie on a stick; and find out how to produce millions of cookie chips every week.

  • Mexi-Fries, Toffee & Absinthe

    +

    Find out how potatoes transform into Mexi-Fries; toffees with connections to Hollywood royalty; and a distillery that makes absinthe.