The Best Episodes of Food Factory Season 5

This all-American candy company makes 200,000 packages of red licorice every day; this zippy mayonnaise packs the punch of spicy Sriracha; 40,000 Turkish bourekas are produced here every day; and, Laceys feature a chocolate centre sandwiched between two wafer-thin cookies.

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1.8 million cherry chews are produced from just one single batch; massive silos of wheat are transformed into ‘elbow’ macaroni pasta; this continental cranberry cheesecake first started as a Christmas experiment; and, meet chakri.

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Meet the worker bees who transform raw honey into liquid gold; this California bakery turns out 50,000 loaves of sprouted wheat bread every day; meet the cookie doctor behind this unique checkerboard creation

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A humble sunflower seed is at the heart of every rainbow-coloured Sunburst candy; this rice vinegar packs a karate kick of flavour; get a tangy taste of Thailand without leaving home.

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There’s a waterfall of chocolate at this California candy factory; meet the saucy squad behind mountains of cannelloni; find out what it takes to make rice noodles by the truckload

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From tree to bottle, follow the amazing story of maple syrup; there’s a ‘tower of power’ behind this delectable Almond Roca® butter toffee popcorn; this British Columbia candy company is giving Turkish Delight a thoroughly modern twist

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It takes 80,000 apples to produce a single batch of fruit leather; discover the secret to making squeaky and addictive cheese curds; inspired by Broadway, Hello Dolly bars are getting a vegan encore

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Visit the amazing chocolate factory behind these exotic truffles; these eco-friendly coffee pods combine guilt-free caffeine with all the convenience; 250,000 gyoza dumplings roll of this assembly line every day

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A single sturgeon can produce a bowl of sustainable caviar worth $12,000; this shepherd’s pie puts a modern twist on Mom’s classic recipe; this family business rolls out nine million risotto balls every year.

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Find out how the cheese met the peanut butter in this legendary sandwich snack; get the scoop on these two-toned frozen fruit bars from Florida; 1.5 million blueberry dumplings are produced in just one shift

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These melt-in-your-mouth chocolate mints are lovingly finished by hand; in this unique antipasto, the star ingredient goes from field to jar all on the same day

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These peanut butter cups feature an amazing history and a one-of-a-kind butterscotch coating; starting with giant slabs of butter, three million Sara Lee pound cakes are produced every year.

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This eco-minded breakfast cereal gives back to the iconic birds for which it is named; these artisan chocolatiers turn liquid into luscious raspberry creams.

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Five million of these iconic throat drops are produced every day; it took dozens of tries to perfect these gluten-free veggie pockets; the recipe for these peanut butter chocolates is top secret.

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Visit the historic Michigan home of Alphabits cereal; the secret to this jet-black fettuccine is 3 litres of squid ink per batch; every jar of this zesty garden mix is artfully packed by hand.

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Once discontinued, the strawberry cheesecake frozen treat is back by popular demand; find out the secret to these irresistible sea salt caramels.

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10,000 of these fruit goodies are produced every minute; find out what it takes to make 100 million pieces of sushi every year; these small-batch bitters are guaranteed to put an extra kick in your cocktail.

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Find out what makes these flavoured chips distinctly Canadian; Pal-o-Mine candy bars first debuted in 1920 and the winning recipe hasn’t changed since.

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Hundreds of gourmet BLT sandwiches are on the line as food workers deal with badly burned brioche buns, no-show bacon & tomatoes that are still green on the vine.

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A family-run bakery prepares a huge order for a prestigious hotel chain; an unsatisfactory taste test forces the producers of organic, cold-pressed juice to start over.

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A toronto team prepares thousand so meals for preschoolers; a bakery bakes carrot cakes for passengers on a New York City brunch cruise.

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Ohio taco artists prepare food for a thousand people; Toronto bakers make a signature desert for a ladies' golf club.

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A Las Vegas bakery works overnight to finish several wedding cakes; in Ontario, a catering company feeds hundreds of athletes.

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A crew of Cape Cod fishermen struggle to fill a hefy fish order from Harvard University; Ontario farmers scour their fields for fresh ingredients with flashlights.

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A Louisiana fishing boat faces mechanical breakdowns; a Toronto catering company struggles to prepare thousands of meals for travelers.

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