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Synopsis
Each episode offers a behind-the-scenes view of production lines in food factories across Canada to find out how some of the most-popular food items are really made. Through the ingredients, techniques and required processes, this documentary series reveals how raw ingredients are turned into everyday eats.
Episode 26 : Night Shift: Chew Chew
December. 12,2015
Bakers make 440 birthday cakes for a celebration at the U.S. Air Force Academy in Colorado Springs; an overnight crew prepares for 250 gourmet meals.
Episode 25 : Night Shift: Plane Sailing
December. 12,2015
A Louisiana fishing boat faces mechanical breakdowns; a Toronto catering company struggles to prepare thousands of meals for travelers.
Episode 24 : Night Shift: Brain Food
December. 05,2015
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.
Episode 23 : Night Shift: King of Feasts
December. 05,2015
A Las Vegas bakery works overnight to finish several wedding cakes; in Ontario, a catering company feeds hundreds of athletes.
Episode 22 : Night Shift: Hole in One
November. 28,2015
Ohio taco artists prepare food for a thousand people; Toronto bakers make a signature desert for a ladies' golf club.
Episode 21 : Baby Cakes
November. 28,2015
A toronto team prepares thousand so meals for preschoolers; a bakery bakes carrot cakes for passengers on a New York City brunch cruise.
Episode 20 : Night Shift: The Mother Lode
November. 21,2015
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.
Episode 19 : Ice Ice BLT
November. 21,2015
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.
Episode 18 : Hurry and Ketchup!
November. 14,2015
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.
Episode 17 : It's Bittersweet
November. 14,2015
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.
Episode 16 : Drumroll Please
November. 07,2015
Once discontinued, the strawberry cheesecake frozen treat is back by popular demand; find out the secret to these irresistible sea salt caramels.
Episode 15 : Easy as ABC
November. 07,2015
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.
Episode 14 : Butter Up!
October. 17,2015
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.
Episode 13 : Puffins N' Cream
October. 17,2015
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.
Episode 12 : Smooth as Butter
October. 10,2015
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.
Episode 11 : Mint Condition
October. 10,2015
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
Episode 10 : You've Got Kale
October. 03,2015
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
Episode 9 : Let Them Eat Caviar!
October. 03,2015
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.
Episode 8 : Snack Odyssey
September. 26,2015
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
Episode 7 : Cut The Cheese
September. 26,2015
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
Episode 6 : Liquid Gold
September. 19,2015
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
Episode 5 : Noodling Around
September. 19,2015
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
Episode 4 : Sunny Side Up
September. 12,2015
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.
Episode 3 : Sweet as Honey
September. 12,2015
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
Episode 2 : Elbow Grease
September. 05,2015
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.
Episode 1 : Red Red Vine
September. 05,2015
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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