Food Factory USA
Monday 12:10 CAT
Food Factory USA
Monday 12:10 CAT

Next trasmissions on tv
Monday 17 February at 06:20 CAT
Sliders, Salsa & Chocolate (Season 1)
Monday 17 February at 06:45 CAT
Carrot Cake & Ice Cream (Season 1)
Monday 17 February at 12:10 CAT
Bourbon & Burritos (Season 1)
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 ShowingMonday 24 February at 12:35 CATOn National GeographicNext ShowingTuesday 25 February at 06:45 CATOn National GeographicSriracha & 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 ShowingTuesday 25 February at 12:10 CATOn National GeographicNext ShowingWednesday 26 February at 06:20 CATOn National GeographicLemons & 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 ShowingTuesday 25 February at 12:35 CATOn National GeographicNext ShowingWednesday 26 February at 06:45 CATOn National GeographicBacon Flavored Soda & Chocolate
+The ultimate bacon experience: discover the magic in bacon-flavored soda, a smokehouse bacon recipe, and creamy, crunchy bacon chocolate.
Next ShowingWednesday 26 February at 12:10 CATOn National GeographicNext ShowingThursday 27 February at 06:20 CATOn National GeographicCookies & Crab Cake
+The secrets of Cold Stone ice cream; five brothers from Vietnam perfect flaky French pastries; flying fish while ordering crab cake.
Next ShowingWednesday 26 February at 12:35 CATOn National GeographicNext ShowingThursday 27 February at 06:45 CATOn National GeographicBrisket, 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 ShowingThursday 27 February at 12:10 CATOn National GeographicNext ShowingFriday 28 February at 06:20 CATOn National GeographicSliders, 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 ShowingThursday 27 February at 12:35 CATOn National GeographicNext ShowingFriday 28 February at 06:45 CATOn National GeographicPez & 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 ShowingFriday 28 February at 12:10 CATOn National GeographicNext ShowingMonday 3 March at 06:20 CATOn National GeographicBuns, 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 ShowingFriday 28 February at 12:35 CATOn National GeographicNext ShowingMonday 3 March at 06:45 CATOn National GeographicWhiskey & 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 ShowingMonday 3 March at 12:10 CATOn National GeographicNext ShowingTuesday 4 March at 06:20 CATOn National GeographicCoffee & 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 ShowingMonday 3 March at 12:35 CATOn National GeographicNext ShowingTuesday 4 March at 06:45 CATOn National GeographicSlaw & 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 ShowingTuesday 4 March at 12:10 CATOn National GeographicNext ShowingWednesday 5 March at 06:20 CATOn National GeographicTomatoes & 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 ShowingTuesday 4 March at 12:35 CATOn National GeographicNext ShowingWednesday 5 March at 06:45 CATOn National GeographicFood Factory USA 2
+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 ShowingWednesday 5 March at 12:10 CATOn National GeographicNext ShowingThursday 6 March at 06:20 CATOn National GeographicPickled Peppers & Bagels
+Mt. Olive pickled peppers; New Yorker Bagels’ everything bagel; and Barber Foods' iconic stuffed chicken Cordon Bleu.
Next ShowingWednesday 5 March at 12:35 CATOn National GeographicNext ShowingThursday 6 March at 06:45 CATOn National GeographicBubblegum, 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.
Next ShowingThursday 6 March at 12:10 CATOn National GeographicNext ShowingFriday 7 March at 06:20 CATOn National GeographicApplesauce & 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.
Next ShowingThursday 6 March at 12:35 CATOn National GeographicNext ShowingFriday 7 March at 06:45 CATOn National GeographicDonuts & 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.
Next ShowingFriday 7 March at 12:10 CATOn National GeographicNext ShowingMonday 10 March at 06:20 CATOn National GeographicBlondies & 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.
Next ShowingFriday 7 March at 12:35 CATOn National GeographicNext ShowingMonday 10 March at 06:45 CATOn National GeographicCurds & 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.
Next ShowingMonday 10 March at 12:10 CATOn National GeographicNext ShowingTuesday 11 March at 06:20 CATOn National GeographicSalsa, 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.
Next ShowingMonday 10 March at 12:35 CATOn National GeographicNext ShowingTuesday 11 March at 06:45 CATOn National GeographicFig 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.
Next ShowingTuesday 11 March at 12:10 CATOn National GeographicNext ShowingWednesday 12 March at 06:20 CATOn National GeographicTea, 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.
Next ShowingTuesday 11 March at 12:35 CATOn National GeographicNext ShowingWednesday 12 March at 06:45 CATOn National GeographicOlives, 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.
Next ShowingWednesday 12 March at 12:10 CATOn National GeographicNext ShowingThursday 13 March at 06:20 CATOn National GeographicMexi-Fries, Toffee & Absinthe
+Find out how potatoes transform into Mexi-Fries; toffees with connections to Hollywood royalty; and a distillery that makes absinthe.
Next ShowingWednesday 12 March at 12:35 CATOn National GeographicNext ShowingThursday 13 March at 06:45 CATOn National Geographic