WITH MARC SUMMERS
We're looking a all things chocolate in this episode of Unwrapped. Discover the latest trend in drinking chocolate with Schokinag, see how Sam Adams mixes a chocolatey brew and watch how Schwartz Candy makes chocolate marshmallows. Plus, visit Doc Choc, an expert on all things chocolate and check out how Dove moved from ice cream to chocolate miniatures. Lastly, take a look at chocolate made especially for women.
As the saying goes, imitation is the best form of flattery, so today we're looking at some well-known edibles taking on a different form. First, discover the secrets to making a sugar substitute, see how one Chicago bakery is making their own "famous" treats and grab a slice of a pizza made out of chocolate. Then, check out a gumball turning cold medicine sweet, and watch how one artist mimics his favorite snacks in art. Finally, wash it all down with a swig of a sugary beer made from some sassy roots.
Hold onto your hats as host Marc Summers breezes through the Windy City for the low-down on Chi-town. First stop, Colorado! Find out how Colorado-based Old Chicago got its name. Next, Vitner's chips are a Chicago treasure and the science behind the mysterious meals at Moto. Then, the history behind a neighborhood tradition at Rainbow Cone and how to make a real Chicago-style hot dog from Vienna Beef. And finally, we visit with Mr. Pierogi and his favorite festival.
Join host Marc Summers as we savor the flavors from around the country. The Spicy Buffalo Wing Popcorn at Dale and Thomas, Sweet Peanut Brittle gets a carbonated kick at Anette's Chocolates, at Glaceau we find out why Vitamin Water is tasty and good for you. The unique flavors of LaLoo's goat-milk ice cream, at Pom the pomegranates go from the grove to the bottle and the Brazilian sensation the Acai berry.
Marc Summers takes us around the world of twisted treats featuring Hammond's Candies new Mike & Ikes, a curled-up cookie called the Pirouline, the American Licorice Company's Super String and Frito Lay spins their classic Cheetos into yummy spirals.
Today on Unwrapped, we're looking at companies who are putting new twists on a favorite dessert -- chocolate! First up, Malt-o-Meal is bringing dessert to the breakfast nook with their Chocolatey Mini Spooners, and at Max Brenner's chocolate restaurant, you can get the delicacy almost every way imaginable! Then, dip into the Mrs. Field's factory with their new chocolate-covered cookies, and watch how Simply Divine Brownies is using technology to make a personalized treat! Later, the mystery ingredient that makes P2C2 so good, and find out why Gifford's Chocolate Lovers Ice Cream was voted the world's best!
Things are ripe for the picking in this fruiftul episode of Unwrapped. First, see how Del Monte fruit cocktail is made, discover the art of Thai fruit carving and go to Michigan for all things cherry. Then, learn the tricks of the trade behind making Rascals and discover the special treatments pears get from Harry & David. Plus, learn about all things watermelon with Chef Harry Schwartz.
Today we're biting into the indulgent sweet treats of delectable delights. See how peanut brittle is made, sample a petit four with four legs, and visit a dessert company baking for the entire country. Next, learn the trick to stacking up baklava and get in line for a ticket to the Chocolate Show. Then treat yourself to a slice of special key lime cake.
Join us as host Marc Summers unwraps the pleasures of patriotic foods. Find out the secret behind a historic San Francisco treat called It's It Ice Cream, discover how to get Maine lobster online from the Hancock Gourmet Lobster Company and pay homage to Samuel Adams as we go behind the scenes to a brewery the founding fathers would have loved.
Have a craving for something sweet and a little salty? Join us as host Marc Summers discovers treats with the best of both worlds. With trips to the Snicker's factory, Fran's Chocolates and Caramels, the Immaculate Baking Company, Jeni's Ice Cream, Snyder's Pretzels plus Wolfgang Candy's White Chocolate Pretzel Clusters.
Marc Summers goes behind the scenes at the Junior Mint factory and learns the history of the Mentos Freshmaker -- including soda geysers. Then sample Swiss Colony mint bark, Metromint mint water and James and Fralinger's mints.
Slice it up and grab a seat as host Marc Summers delivers us the dish on pizza. First, we'll visit one of our favorite relatives, Papa Murphy, and find out why take and bake is so hot. Then, we're off to Mozzco where a self-proclaimed cheese whiz shows us how fresh mozzarella is made and we'll meet the chefs at Freschetta, where they're hard at work inventing new frozen pizza flavors.
Host Marc Summers gets out the grill and grabs the spatula as we fry up the facts about hamburgers. First, have it your way with the Whopper, Bison Ridge ranch is making buffalo the new beef and the secrets to making the best burger from the chefs at the National Beef Association. Then, a hamburger festival in Akron and the giant recipe for Fuddrucker's record-setting meat sandwich. Plus, a burger joint called The Shack in New York lets you check how long their line is online!
It's harvest time for some tasty fall food. Join host Marc Summers as we take a trip to the Yates Cider Mill and learn why the pressure is on during apple season. Next, see why the spice is so nice at the factory where Vienna Beef makes their chili. Then, we go to Zachary Confections to see how they make the distinctive autumn treat, Candy Corn! Next, we're off to Reser's to see how the factory mashes up piles of potatoes. Then, we see how Sara Lee makes the pumpkin pie we're so thankful for. Finally, Taffy Town shows us how they make their stretchy sweets.
Host Marc Summers is tailgating for this episode! First, we find out what Texas tailgaters throw on their grill at game time. Then, we're off to see the folks at Sara Lee, who say their buns are extra soft and smooth! Next, Samuel Adams makes a great companion to a tailgate party: beer! Then, we're off to visit with former footballer Mark Schlereth and to taste his Stinkin' Good Green Chili. Next, we find out why Doritos chips have those nice rounded corners. Finally, nobody knows mustard like Plochman's! We go to their factory to get the story.
Join host Marc Summers on this episode of Unwrapped as we explore comfort foods! First, we visit Reser's to see how they make their yummy mac and cheese. Next, we discover how Fairytale Brownies make their delicious handmade confections. Then, we go to Red Robin to learn how they get their Royal Burger to smile. Next, we're off to Fisherman's Restaurant in Seattle to get the scoop on their Clam Chowder. Then, wait until you see how potatoes turn into super thin sheets of potato paper at the Idahoan Potato factory! Finally, we jump at the chance to see how Claim Jumper makes their nine-layer lasagna. Get comfy, 'cause here we go!
Join Host Marc Summers as we dish up lots of chocolate. Check out Gelazzi for chocolate gelato; Ferrera Pan Candy, Sterling Truffles, the Ghiradelli festival, learn the story of Yoo Hoo, plus the Hershey Spa.
Join host Marc Summers as we find out what's rolling around at the bottom of a popular Asian tea. Then, see how Mondo Squeeze puts the squeeze on fruit juice and we check out some funky flavors in DRY Soda like kumquat and lemongrass. Then, we try an ice cream cocktail that doubles as a dessert and we try to find out how the Naked Cafe got its name.
Head to the All-American diner with Unwrapped for Berres Brothers coffee, mini creamers at White Wave Foods; Aunt Jemima hotcakes, Bilinski sausage, Lodge cast iron cookware plus Jersey's own Jefferson diner.
Host Marc Summers goes nuts about donuts! Gather round for a square, jelly donut from the Doughnut Plant and watch Krispy Kremes being cranked out. Don't miss donut-flavored beer and a store where you design your own funky-flavored donuts. Also, travel to Mrs. Baird's for some of her addictive mini-donuts and visit a donut shop still making Spudnuts.
Get ready for a sweet and sticky treat straight from Mother Nature. Today we're exploring foods made with honey! First up, visit Wisconsin Natural Acres bee farm and learn how the bees' wings help turn the nectar into honey! Then, discover why these skinny little Glory Bee honeysticks taste like strawberry and sour cherry. And find out why Duchess Honey Buns uses dry honey to make their cinnamon rolls. Plus, the secret to adding the all-natural sweetener to this Malt-O-Meal's Honey & Oat Blenders cereal is in the spray! And find out what kind of honey adds just the right flavor to an old-time Annabelle's, "Big Hunk" candy bar.
Pull on your parka and get ready for some teeth-chattering treats! Today we're exploring our favorite foods from the freezer! First up, you don't have to go to a restaurant to get these famous fast food burgers. See how White Castle makes them for your freezer section! Then, watch how Palermo's Pizza makes 150 frozen pizzas every minute! And check out a special freezer used to make Rita's Italian Ice treat. Plus, see how this petite tortellini pasta gets stuffed, wrapped and rolled out at the Armanino factory. And the secret to Choctal Ice Cream lies in the jungle! These stories and more frozen favorites on Unwrapped!
Place your order and start your stopwatch. Today we're watching how fast food is made! First we'll visit Bamn! Automat, a little restaurant that's like a giant vending machine and watch Taco Bell whip together their famous tacos. Then, eat on the go, thanks to Thermos and discover the secret inside Carl's Jr. Hamburgers. Plus, sip on a drink at Squeeze that you can always "squeeze" into your schedule. Super-size your fries, those and more fast food stories on Unwrapped!
Dig into your pockets for spare change because today we're checking out some cheap eats! Discover how Trader Joe's grocery store keeps its prices so low. Then, Mom's Best Honey Toasted O's costs half that of a brand name box, find out if they make them the same way. And learn how one company lets you bake a whole plate of Jiffy muffins for less than a buck! Plus, watch Hungry Man puts together the TV dinner -- it's a good deal for a full meal. And Sonic restaurant that serves up plenty of options under one-dollar! These foods and more that won't break the bank on this episode of Unwrapped.
Time to get down to business with some black and white delights. First, watch how mint-makers turn out millions of Pearson's Peppermint patties in these familiar wrappers. And learn how Signature Brands bottles up Oreo Cookies and Cream Cows. Then, check out a classic Annabelle's Rocky Road candy bar, built by hand. And discover Sweet & Sara's S'mores that come without the campfire. Plus, order up some art inside your coffee cup at Seattle's Barista Academy. And see how they get all those tiny marshmallows into Honeyville's Hot Cocoa Mix. It's all here in black and white! These stories and more on this episode of Unwrapped!