S3 E1 • Halloween 1

Made from the same recipe for generations, ten million molasses kisses roll off the assembly line every year; from start to finish it takes five days to make Spooky Eyes, the ghoulish gumballs that look just like human eyeballs; handmade and hauntingly delicious, green Zombie Bar chocolates feature a creepy crunch and blood red ‘bite me’ message; and, every Halloween, 20,000 Granny Smith apples are coated in caramel, covered with sticky rice crisps, and hand-dipped in chocolate to become sinfully scary colossal candy apples.

Première diffusion : 7 octobre 2013

S3 E1 • Smell The Coffee

The tumbling room of a jawbreaker factory sounds like a jet engine; at Tim Hortons’ mammoth roasting facility, super-sized grinders tackle thousands of pounds of beans every hour; 30,000 savory empanadas are made from a single batch; and, the history of cocktail sauce is as zesty as its flavour.

Première diffusion : 11 janvier 2014

S3 E2 • Halloween 2

Like magic, cacao beans are roasted, cracked, and crushed, cooked in a cauldron, and then finally transformed into milk chocolate witch bars; dying to be eaten on Halloween, spooky marshmallow lollipops are hand-decorated to give each one its own personality; with their gory exterior and fruity centres, every Bloody Skulls candy starts life in powdered form and a red dye ultimately gives them their grisly appearance; and it wouldn’t be Halloween without bat cookies, but these blood thirsty creatures have a sweet buttery taste.

Première diffusion : 7 octobre 2013

S3 E2 • From Candy to a Baby

Learn the age-old technique that packs the pistachio punch into every bite of baklava; watch as high-tech machines create 150 pounds of candy buttons per hour; a single batch of organic baby food fills 28,000 gourmet pouches; and, while feta cheese starts with a truckload of fresh sheep’s milk, its origins date back to ancient Greece.

Première diffusion : 11 janvier 2014

S3 E3 • Ice Cup of Tea

A special machine was developed to put the chunks in Cherry Garcia ice cream; a computer-controlled recipe ensures the perfect blend of Earl Grey tea; a single batch of tapenade fills 15,000 jars; and, a fast-paced machine churns out 500 tutti-frutti lollipops every minute

Première diffusion : 18 janvier 2014

S3 E4 • Get Fruity

200 million pieces of Nitwitz candy are produced every year; so many popchips are made every year that they could circle the earth three times; nearly five million chocolaty Mighty Malts roll off the assembly line every day; and, chicken soup is cooked right in the can.

Première diffusion : 18 janvier 2014

S3 E5 • Nuts About Brittle

Wafer-thin peanut brittle is first cooked in a ‘savage fire mixer’; 100,000 pigs-in-a-blanket roll off the assembly line every day; in a small shop open 24/7, 12,000 Montreal-style bagels are hand-crafted daily; and, it takes 48 hours to produce every hand-made piece of Indian jalebi.

Première diffusion : 25 janvier 2014

S3 E6 • Snow and Ice

A machine called the ‘chunker’ helps put the magic in every pint of chocolate chip cookie dough ice cream; a specially designed spinning nozzle puts the twist in every chocolate mint stick; 250 bushels of Extreme Beans are sweetly spiced and pickled every day; and, every batch of snowball cookies contains a bucketful of secret crumble.

Première diffusion : 25 janvier 2014

S3 E7 • A Chocolate Orange

A classic Canadian candy, 700 million Chicken Bones have been produced since 1885; a single batch of Pastel de Nata yields nearly 4,000 tantalizing tarts; only the largest garlic cloves are coated with olive oil and roasted to perfection; and, it takes ingenuity and a major assembly line to create break-apart chocolate oranges.

Première diffusion : 1 février 2014

S3 E8 • Sweet and Savoury

Mini Clark Bars are showered by a waterfall of chocolate; 11,000 kilograms of spuds are cooked every hour to make deviled egg potato salad; the dough for puff pastry cheese bites is punctured to prevent them from exploding in your oven; and, potato chip chocolate bars combine two surprising snacks in one delicious treat.

Première diffusion : 1 février 2014

S3 E9 • Fantastic Flavours

Super-sour Warheads candies contain as much malic acid as allowed by law; find out how veggies are turned into faux meat; every batch of maple bacon chocolate pods starts with two kilograms of crispy bacon; and, in order to make tons of sauerkraut, you’ll need massive tanks that hold 225,000 heads of cabbage.

Première diffusion : 7 février 2014

S3 E10 • In A Pickle

You’ll need gallons of brine and up to 50 days to create the perfect pickle; if Fizzies drink tablets get wet too soon the entire factory could foam up; maple cream chocolates combine cocoa beans from Africa with Canadian maple syrup; and, every single bliss ball passes through a heavenly waterfall of chocolate.

Première diffusion : 7 février 2014

S3 E11 • Give It a Whirl

Every jumbo lollipop is hand-twisted to give it its signature shape; Chinese hot and sour soup has been a crowd pleaser for more than 600 years; 13,000 hedgehog chocolates can be poured in an hour; and, seven million scallops are lovingly hand-wrapped in bacon every year.

Première diffusion : 14 février 2014

S3 E12 • Berry, Berry Tasty

Raspberry jellies leap through a shower of candy seeds to receive their finishing touch; every piece of crab Rangoon is hand-wrapped and fried to perfection; the key ingredient in cranberry pecan oat clusters is love; and, it takes tons of pressure to transform sugar-free powder into tiny yet powerful mints.

Première diffusion : 14 février 2014

S3 E13 • Fries, With a Twist

On their 90-minute trip to becoming curly fries, truckloads of potatoes enjoy a steam bath and a ride through a top-secret cutter; it takes 200,000 kilograms of cream cheese to frost half a million red velvet cakes a year; 50,000 vegetable pot pies are assembled and baked daily; and, Mitchell Sweets are marshmallow squares covered in fresh gooey caramel.

Première diffusion : 21 février 2014

S3 E14 • Plenty of Fish

Fish fingers are showered with batter and breadcrumbs, and fried to golden brown in just 20 seconds; corn meal is puffed to perfection and then covered with caramel; on their way to becoming crinkle cut sweet potato fries, crate loads of sweet potatoes are showered, peeled, diced, and dried; and, chunks of cookie dough batter hit the deep freeze before being smothered in milk chocolate.

Première diffusion : 21 février 2014

S3 E15 • The Perfect Burger

Over 3,000,000 hamburger patties are produced every single day; ribbon candy is sent through a crimper to get its signature shape; Mexican chocolate discs are based on a tradition that dates back thousands of years; and, it takes a secret sauce and loads of cheese to keep the enchilada assembly line moving.

Première diffusion : 28 février 2014

S3 E16 • A Taste of Japan

Every 4,000-litre batch of micro-brewed root beer contains shovelfuls of spices and birch bark; sinfully delicious mini chocolate cakes, Lil’ Devils are hand-dipped in dark chocolate; it takes up to six months to make tamari soy sauce; and, kosher matzo bread must be completed in 18 minutes or the entire batch is scrapped.

Première diffusion : 28 février 2014

S3 E17 • What a Hunk!

50 million Big Hunks of peanutty nougat are produced every year; potato pellets become Smart Fries in just two minutes flat; one million gummy bears are produced every hour; and, apple chips feature one single ingredient and deliver the crispy satisfaction of potato chips without all the calories.

Première diffusion : 7 mars 2014

S3 E18 • Rock Around the Choc

One million kilograms of ChocoRocks are produced every year; pretzel nuggets get their crunch in a 15-metre oven; the secret to perfect French fried onions is a multi-step battering process; and, Italian Brio soda gets its signature zing from a citrus fruit called chinotto.

Première diffusion : 7 mars 2014

S3 E19 • Hot Stuff!

Tabasco sauce is fermented in oak barrels for up to three years; uncover the secret to making irresistible Italian lemon ice; tumble dried for hours, nearly a million kilograms of peanuts hit the major leagues every year; and, double-chocolate mousse starts with two kinds of chocolate and lots of whipped cream.

Première diffusion : 14 mars 2014

S3 E20 • A Trip to Dijon

The secret to delicious Dijon mustard is a whole lot of Chardonnay; a single batch of rabbi-approved coconut macaroons weighs in at 15,000 kg; eight million bottles of kosher certified teriyaki sauce are blended every year; and, hazelnut cream-filled wafers are toasted for just 40 seconds.

Première diffusion : 14 mars 2014

S3 E21 • Thirst Quencher

1,300 cans of cola are produced every minute; it takes two strains of bacteria and a modern centrifuge to produce fat-free Greek yogurt by the gallon; more than 700,000 kg of butter cream is used every year to make mountains of Swiss roll cakes; and, 30,000 jars of pickled sliced beets roll off the assembly line every

Première diffusion : 21 mars 2014

S3 E22 • Six Into Eight

More than one and a half billion Sixlets candies are produced every year; it takes 40,000 heads of cabbage to make 400,000 cabbage rolls; sweet and salty popcorn puts a twist on an ancient snack; and, potato skins chips look just like their deli counter counterparts.

Première diffusion : 21 mars 2014

S3 E23 • Breakfast in Shred

More than eight billion Shreddies have been produced since 1939; every batch of Black Forest cake calls for 12,000 cherries; Alfajor cookies require special one-on-one care; and, find out what it takes to make tzatziki by the tanker full.

Première diffusion : 28 mars 2014

S3 E24 • Pasta Master

Lasagna is painstakingly assembled by both man and machine; a single batch of school-safe brownies makes more than 6,500 chocolaty treats; maple caramelized onions contain a secret spice blend and Canadian maple syrup; and, find out what it takes to make 67 million apple turnovers every year.

Première diffusion : 28 mars 2014

S3 E25 • Halloween I

Two frighteningly delicious special episodes of FOOD FACTORY reveal the story behind some of our all-time favourite Halloween treats: Made from the same recipe for generations, ten million molasses kisses roll off the assembly line every year; from start to finish it takes five days to make Spooky Eyes, the ghoulish gumballs that look just like human eyeballs; handmade and hauntingly delicious, green Zombie Bar chocolates feature a creepy crunch and blood red ‘bite me’ message; and, every Halloween, 20,000 Granny Smith apples are coated in caramel, covered with sticky rice crisps, and hand-dipped in chocolate to become sinfully scary colossal candy apples.

Première diffusion : 24 octobre 2014

S3 E26 • Haloween II

Two frighteningly delicious special episodes of FOOD FACTORY reveal the story behind some of our all-time favourite Halloween treats: Like magic, cacao beans are roasted, cracked, and crushed, cooked in a cauldron, and then finally transformed into milk chocolate witch bars; dying to be eaten on Halloween, spooky marshmallow lollipops are hand-decorated to give each one its own personality; with their gory exterior and fruity centres, every Bloody Skulls candy starts life in powdered form and a red dye ultimately gives them their grisly appearance; and it wouldn’t be Halloween without bat cookies, but these blood thirsty creatures have a sweet buttery taste.

Première diffusion : 24 octobre 2014