Unwrapped Episodes
Season 18, Episode 1
Dip It
Join host Marc Summers as we take a dip into one of America's favorite pastimes ... dipping, of course. First, we'll learn the secret of the mozzarella stretch at the Farm Rich factory and see how Cedar Foods gets hummus from bean-y to cream-y. Then, we'll meet the Guac Squad and get the scoop on Frito's Scoops. Finally, we learn the essential fon-do's and fon-don'ts from Geja's Cafe and Biscottea shows us that delicious dunkables aren't just for coffee drinkers anymore.
Season 18, Episode 2
Chocolohic
Time to brave your cravings, 'cause today we're stirring up lots of sweet stories about chocolate with your host, Marc Summers. First, pucker up with Hershey's Kisses and see what's inside Mercado Chocolate Loco, a "crazy" chocolate store. Then, Amano Artisan Chocolate explains the art of making chocolate the old-fashioned way and we'll slice into some super satiny pie from Marie Callender's. Lastly, Guittard Chocolate Company shows us how they make their mountains of chocolate chips and find out how Tastykake packs a triple dose of fudge in their creamy cupcakes.
Season 18, Episode 3
Movie Munchies
Join host Marc Summers in the lobby for a few last-minute treats 'cause this movie munchie episode is about to start. Starring, in order of appearance, Dots! Tootsie Roll gives us the inside scoop on their famous gumdrop. Then, what's a movie without popcorn you say? Jolly Time shows us what puts the pop in their crowd-pleasing microwave popcorn and, if bite-size is the right size for you, J&J Snack Foods has the perfect pretzel. Next up, Dippin' Dots -- learn the cold hard science behind this scoopable snack and discover the secret of the twist in Twizzlers. Finally, ShoWest gives us a preview of the latest trend in movie time treats.
Season 18, Episode 4
Breakfast Buffet
Rise and shine, cause it's time to hit the breakfast buffet with your host, Marc Summers. First, we'll take a dunk into the world of Dunkin' Donuts and then go to the grove to see how TexaSweet gets grapefruit to the breakfast table. Next, Mrs. Butterworth is on hand to give us all the sticky facts about syrup, and do you know the muffin man? We'll get the answer from our resident expert, Uncle Willy. Plus, we've got bagels by the bushels! Einstein's lets us roll into their factory to discover how they make them by the millions and Hindsdale Farms offers breakfast wraps on a stick for when you're on the run.
Season 18, Episode 5
Delicious Duos
Join Host Marc Summers as we contemplate some of our favorite combinations. First up, a classic black and white cookie. We'll see how they make these rows of O's that go by the name of Newman and then, count the amount of cookies Blue Bunny crunches up in their cookies and cream ice cream. Next, A & W shares their secret recipe for the perfect root beer float and we kick it up a notch as Lodo's Bar & Grill shows us why their roasted jalapeno spinach dip is a fan favorite. Finally, find out how Andes Mints REALLY got their name and belly up to the Jelly Belly bar for a few tasty combinations.
Season 18, Episode 6
Red Hot
Keep your fire extinguisher handy because host Marc Summers is playing with fire! First up ... Tabasco. Find out why this spicy sauce takes years to make and see how Buffalo Wild Wings turns up the heat on their Blazin' wings. Next, Cabot's Habanero cheese takes Cheddar to the extreme and, if that's not hot enough, you can chase it down with Freshies Habanero Hot Bloody Mary mix. Not to be outdone, Atomic fires up their horseradish and we'll go to Sol Toro's Tequila Grill where the "Can you take the heat?" specialties come with a waiver!
Season 18, Episode 7
Peanut Butter Bites
Grab a glass of milk, peanut butter lovers, 'cause today host Marc Summers is spreading it on thick. First, we'll see what's shakin' at Reese's, where they turn piles of peanut butter into their famous cups. Then, it's off to Late July to see just how their pint-sized sandwiches get stacked up. If gourmet is your way, then you'll love PB Loco, a restaurant that caters to the PB adventurer, or you can keep it old school with the darling of peanut butter bites, Mary Jane. Plus, we'll trek to Denali and get the lowdown on their popular ice cream Moose Tracks and find out how Tastykakes doubled up on their popular PB favorite the Kandy Kake.
Season 18, Episode 8
Party Bites
It's a finger food fiesta with host Marc Summers, as we unwrap plenty of appetizers. Chili's gets the party started with their portable poultry and there's a whole lotta potstickers coming from our friends over at Ling Ling's. Next, get the scoop on Mimi's cheesy spinach artichoke dip ... Yum! And, visit Amy's Kitchen for some teeny pizzas. If you're still hankering for more, we'll find out how Outback makes their onions bloom and take a trip to Buenos Aires Pizzeria for their impressive empanadas.
Season 18, Episode 9
Go Nuts
Sit up and get crackin' as host Marc Summers gives us the inside story on nuts. First, learn the high-flying history of Blue Diamond's famous smokehouse almonds and visit See's Candies, where robots are on peanut brittle patrol. Then, Hawaiian Host makes macadamia nuts chocolaty delicious and Larabar takes trailmix to a whole new level. Also, see what's shakin' at Paramount Farms pistachio plantation and go back in time with an old-fashioned favorite, NECCO's Squirrel Nut Zippers.
Season 18, Episode 10
Candy Bar Bonanza
Join host Marc Summers as we unwrap our favorite candy bars, starting out with Milky Way. We'll find out how the minis are made and then head to NECCO where we learn the secret of the Clark Bar crunch. Next, Ghirardelli fills us in on they get their filled squares full and we find out about all the new trends at the Candy Expo. Also, Twix shows us the trick for making their crispy biscuits and, if you like your chocolate on the wild side, then Vosges has the perfect bar -- with bacon!
Season 18, Episode 11
Oodles of Noodles
Stand by for some serious slurping 'cause host Marc Summers is scooping up oodles of noodles. We get the dough rolling with the America Pasta Company, a company that cranks out a million pounds of noodles a day! Next, Noodles & Co. serves it up piping hot to order and learn the different varieties of Chinese and Japanese noodles that go into Annie Chun's delicious noodle bowls. Then, pasta for dessert? Amish Naturals dishes out their favorite recipes and hold on to your noodle as we head to DelGrosso Amusement Park to sample their pasta sauce. Finally, S'Mac takes mac and cheese to the masses for some customized yum.
Season 18, Episode 12
Salty
Grab a refreshing beverage 'cause today we're washing down a few salty snacks with host Marc Summers. First, we'll open up a bag of chips that will really make you pucker! See how Cape Cod flavors their famous Sea Salt and Vinegar chips. Next, we'll take a watery ride with the cukes that'll become Vlasic Snack'mms and roll on over to check out the pretzel-making process at Rold Gold. Then, Chef Paul Prudhomme shows us how to make "magic" in the kitchen with his seasoning salt and we'll see the amazing way Maine Sea Salt is made using the sun. Finally, Fisher Nuts shows us how they fuse two great flavors for their new line of snack mix.
Season 18, Episode 13
Pop!
Join host Marc Summers as we raise our glasses for a little toast to things that go "pop!" We'll head to the Popcorn Palace to get the scoop on their crunchy kernels and take a trip back in time to Galco's, a soda pop shop with lots of old-fashioned flavors. Then, remember Bomb Pops? We'll see how they make their new Tongue Splashers and find out from Korbel how they put the bubble in their bubbly. Also, Tootsie shares their chewrific secret behind Blow Pops and we'll learn how to fizz-ify anything, with the help of Fizzies!
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