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Synopsis
Unwrapped is an American television program on Food Network that reveals the origins of sponsored foods. It first aired in June 2001 and is hosted by Marc Summers. The show leads viewers on tours of factories and other food-related locations. Popular subjects include candy, breakfast cereal, snacks, and TV dinners. The show's spin-off, Trivia Unwrapped, is a game show also hosted by Marc Summers.
Episode 35 : TV Dinners
February. 03,2003
Marc Summers meets the TV-dinner's inventor, then watches as theset meals are made and tested today. Visit a restaurant that serves Swanson's, check out the 'Single Man's Guide to Frozen Dinners,' and find out how Heater Meals are cooked with no heat.
Episode 34 : Pasta
March. 03,2003
Marc Summers is serving up a big Italian meal. Watch as pasta is factory made, then learn some secrets to the sauce. Get an inside look at meatballs and parmesan cheese, and go behind-the-scenes of Spaghetti-O's. Then, visit a unique restaurant!
Episode 33 : Quick Snax
February. 24,2003
Marc Summers is serving up snacks meant to grab on the go. Learn the history of 7-11, and discover the secrets behind the Slurpee. Watch as granola bars are made, Pringles are packaged, and nuts are prepared for vending.
Episode 32 : Appetizers
February. 17,2003
Marc Summers is getting a look at appetizers. Watch as ready-made hors d'oeuvres go from factory to freezer, discover the Tapas craze, and learn about chips that are made to be dipped. Plus, check out some retro, finger-food favorites.
Episode 31 : Hidden Treasures
January. 27,2003
Marc Summers discovers the tricks to knowing what centers are inside a box of chocolates, and how gold coins are minted. Watch as calzones get stuffed, what's inside some pretzels, how TastyKakes get their filling, and learn about King Cake.
Episode 30 : Nuts
March. 10,2003
Marc Summers is going nuts! Meet a woman who's house is a nut tribute, and explore the Nutcracker Museum. Sink your teeth into Poppycock, and see how Almonds go from field to factory. Then, find out what really makes up Grape Nuts cereal.
Episode 29 : Vending Machines
January. 20,2003
Marc Summers is hitting up vending machines. Go from the Automat, to the new & improved Vending 2000. Learn what goes into hot dog vending carts, and take a look at hi-tech gumball machines. Plus, check out a Vending Expo.
Episode 28 : Soda Fountains
January. 13,2003
Marc Summers explores Soda Fountains. Stop by a place straight out of yesteryear, and watch as classic counters are restored. Sign up for soda fountain summer camp, get a taste of the 'world's largest' soda flavor selection, and visit the World of Coke.
Episode 27 : Canned Foods
January. 06,2003
Marc Summers opens the can on foods that are sealed for storage. Check out how soda is canned, and learn what makes pringles different. Have fun at a 'Canstruction' competition and Spam-fest, then meet a woman with a 'souper' Campbell's collection.
Episode 26 : Sugary Treats
December. 16,2002
Find out how Gumdrops, Powdered donuts, and Sugar cubes are made. Then its on to Mrs. Fields for a look at Sugar cookiesr. Finally, we visit a shop where selling sweets is its specialty and end with an ice cream that has a not-so-sugary twist.
Episode 25 : Dips & Dippers
December. 09,2002
Take a look at foods that dip and their saucy sidekicks. Learn the secrets to Pace Picante, Nacho Sauce and Torrengo tortilla chip. Next its on to Fondue! And what better to dip into your coffee than a Dunkin' Donut, or Biscotti.
Episode 24 : Food Chains
December. 02,2002
Visit the top of the food chain as host Marc Summers takes us for a look behind the counter. Visit old favorites like Big Boy, Piggly Wiggly and IHOP. Then discover the secrets of quick cuisine combo meals from KFC to Chipotle.
Episode 23 : Mini Mouthfuls
November. 25,2002
We start off at M&M's World followed by a trip to the Lance cracker factory. Think you know the facts about treats like Mini Bomb Pops, Red Hots, and Munchkins? Think again. And meet a woman whose hobby is to create mini's out of clay!
Episode 22 : Hold Everything
November. 18,2002
Hold it! Don't miss this episode that gets the skinny on the foods and their container counterparts. We find a mustard pot collector who knows cute from kitchy and a picnic basket company that is like no other. Plus, learn the secrets that go into creating cans. And what about containers you can chew? Find out the secrets behind ice cream cones and tortillas.
Episode 21 : Bizarro
September. 30,2002
Get ready for a walk on the wild side as host Marc Summers looks at the bizarre side of food. Visit a strange superstore, bite into cockroaches, take a look at a collection of burnt food, and belly up for a taste of deep-fried twinkies.
Episode 20 : Faux French
November. 11,2002
Marc Summers travels to French toast restaurant and then learn the origin of the waffle fry. Unwrapped those crunchy onion toppings, and see what goes into French Dressing, the French Chew, and French Bread.
Episode 19 : Chips
November. 04,2002
Join Marc Summers as he goes from chip classics like Shearer's to Terra Chip! He unwraps the secret behind the Chip of the Month Club along the way. Visit the Pringles lab and see a new spin on the sweet and salty combo...the chocolate covered chip.
Episode 18 : Stadium Snax
October. 14,2002
It's your ticket behind-the-scenes of Super Pretzels, Cracker Jack, and the Hamburger Hall of Fame. Plus, discover some rare candy classics from ballgames of yesteryear. And check out what is stepping up to the plates at ballparks today.
Episode 17 : Cheez
September. 30,2002
Host Marc Summers is taking an inside look at the fun side of fromage. See the making of classic cheesy snacks - - like Cheese Doodles, Cheese Popcorn and orange Cheese Crackers. Plus, learn the story behind Velveeta, Cheese Whiz and EZ Cheese.
Episode 16 : Retro
October. 07,2002
Join Host Marc Summers as he unwraps some classic retro treats. Visit a restaurant specializing in cuisine you remember as a kid, find out how candy buttons are made, and the secrets behind Screaming Yellow Zonkers.
Episode 15 : Sandwiches
September. 30,2002
Join Host Marc Summers as he reveals the secrets stuffed into sandwiches. See the making of Ice Cream Sandwiches, snack-size sandwich cakes, sandwich crackers, and sandwich cookies. Plus, learn the history of Subway and check out a condiment contest.
Episode 14 : FUDGE
February. 10,2003
Marc Summers dives into the decadent world of fudge. Watch the making of frozen fudge bars, fudge brownies and Hot Fudge. Take a nostalgic look at fudge right from New Jersey's boardwalk, and wrangle some animal crackers with a new fudgey coating.
Episode 13 : Chocolate Covered
October. 21,2002
Watch as this treasured treat is layered onto donuts, cherries, pretzels and oreos. Take a fresh look at the making of Andes Mints. Then, sink into luxury with a visit to the Hershey Spa.
Episode 12 : Energy Boosts
September. 23,2002
Marc Summers is full of energy. Find out the secrets behind Powerbar, and the many ways trail mix gets mixed up. Look at juice to find out what kinds of kick get added in. Plus, visit the Gatorate lab to learn about the science of sweat.
Episode 11 : Melting Pot
September. 16,2002
Marc looks at the foreign foods that have become American favorites. Witness a matzo ball eating contest, find out what gives wasabi its kick, and cool off with a refreshing look at Italian ice. Discover the secrets to churros and blintzes.
Episode 10 : Oldies But Goodies
August. 26,2002
Marc Summers explores the candy of yesteryear. From Boston Baked Beans to Root Beer Barrels to Charms, take an inside look at how these are made. Learn the history of the Clark Bar. Check out an amazing collection of candy spanning a century.
Episode 9 : Cocktail
August. 19,2002
Learn the stories behind retro drinks, and find out how the margarita got its name. Explore how tiki became a part of cocktail culture. Take a look at beernuts and an official Chex Mix Day celebration.
Episode 8 : Penny Candy
August. 12,2002
Visit the days of penny candy. Check out an old-time candy store right in the heart of NYC. Witness the creation of lollipops and Squirrel Nut Zippers, and learn the twists that go into Barber Pole Candies. Plus, find out the history behind Brach's.
Episode 7 : Chewy Gooey Treats
September. 09,2002
Join host Marc Summers as he bites into the stories behind caramels and nougats. Plus, take a trip down memory lane with an inside look at Abba Zabba candy bars and Sugar Daddies, and find out the secrets to making Trident.
Episode 6 : Minty Treats
August. 05,2002
Find out how Starlight Mints get their classic red and white pattern. Learn the history of Mint Patties and Mint Pearles. Watch as minty taffy is stretched to perfection, and see what gives mint chocolate chip ice cream its punch.
Episode 5 : Pizza Unwrapped
June. 24,2002
Take a cross-country pizzeria tour from the first pizzeria in America locate in NY to the "windy city" for a look at what makes a pizza "Chicago-style". And visit the California Pizza Kitchen & Find out how your pizza can be "designer" as we learn the secrets behind flavored frozen dough.
Episode 4 : Drive-Ins Unwrapped
June. 03,2002
Put it in park and watch as Marc Summers reveals the history of the drive-in. From quirky car hop stops to the very first drive-in that is still operating today Motor on down to the Varsity drive-in & a look at drive-in movie intermission ads.
Episode 3 : Carnivals Unwrapped
June. 17,2002
Marc Summers takes a look at Carnival Food from what it takes to be a cotton candy craftsman to secret behinds Auntie Anne's twisted pretzels. Plus learn how salt-water taffy is concocted at the Atlantic City Boardwalk and a trip to the Funnel Cake factory.
Episode 2 : Movie Snacks Unwrapped 2
June. 10,2002
Get the inside information on theater concessions with a look at a machine that will pop the perfect kernel, chocolate-covered raisins, the world of M&M collectibles, and much more.
Episode 1 : Hot Stuff Unwrapped
July. 08,2002
Host Marc Summers reveals how spicy foods pack their punch. Find out the secrets of Mr. & Mrs. T's Bloody Mary mix, take a trip to see how scorching sauces are made. Finally, a chocolate cowgirl with a kick and a sugary ball of fire. Can you stand it?
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