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.
Learn about the classic grape soda, Grapette, and be mystified by the Grapple, which looks like an apple but tastes like a grape. Next, go behind the scenes at Welch's and learn just how many grapes it takes to make that popular juice.
Hit the trail with Marc Summers on an expedition to find treats to eat when you're roughin' it. With a look behind Russell Stover's S'mores, Oregon Freeze Dry gourmet meals,Oceanspray trail mix, the GSI Camp Kitchen, Backpacker's Gourmet Chocolate and Itty Bitty Kitchen cookbook.
Have a craving for something sweet and a little salty? Join host Marc Summers as he discovers treats with the best of both worlds.
Marc Summers goes behind the scenes at the Junior Mint factory and learns the history of the Mentos "Freshmaker."
Join host Marc Summers as we get the buzz on fizzy foods. First, discover how Jones Soda Company has put its popular soda pop in tablet form and learn the history behind Lost Trail Root Beer.
Then, bubbles with benefits? Check out how fruit gets effervescent at the Fizzy Fruit Company and how Airforce Nutrisoda combines carbonation with revitalization.
First up, Simply Divine Brownies and their heavenly Chakra Cherry Crumbles. Next, it's a tart twist on a snacking favorite with Food For Thought's snappy cherry salsas and we'll find out how Queen Anne Candy makes their cherry cordials so syrupy. Then, Bing Energy Drink offers up a cherry pick me up.
Hang onto your sweetie as host Marc Summers whispers some sweet nothings about sugar. First, we head to the Ferrara Pan Candy Company and find out how their sweet and sour gummi worms are made. Next, we'll head to the oldest rock candy company in the United States, Dryden & Palmer, to find out the science behind growing sugar crystals.
Time for a little citrus sensation because Marc Summers is peeling open stories on orange-flavored foods.
Up first, the Clementine. Find out why this Cutie is so easy to peel. Next, push on to Schwan's for a behind-the-scenes look at the summertime treat, Orange Push 'ems and find out what makes Welch's Marmalade so a peeling.
Also, discover how Goose Island Brewery creates a soda that's brewed to taste like a popsicle.
Find out how Grandma is bringing chicken soup to the 21st century and right to your door. Then take a look at how Edible Arrangements creates a beautiful bouquet that's entirely edible and learn how to make the best Butterball of them all from the experts at Butterball U.
Bigger is better as host Marc Summers loads up on the biggest popcorn ball of them all, visits Big Bar in Chicago, samples Bonerts three-foot pie, Sayklly's Confectionary for turtle size chocolate snappys amd colossal treats from Cookietree Bakeries.
Learn the secret ingredient that gives Edwards Pies their crusty advantage, and the unique technique that makes Mrs. Baird's portable pies so popular. Next, discover what all the whoopie is about at Isamax Snacks and see how to put Pie in a Bottle...Weikel Foods does it very carefully.
Find out the real way to make their Southern specialty from Callie's Charleston Biscuits and then get some real soul
food from a real musical legend, Smokey Robinson.
Next, ever heard of a craw-tater? We'll take you to Zapps Potato Chips where craw-tater is just one of the savory flavors in the Big Easy and the Tar Heels at Conagra will show us how they make their delicious portable sweet potato pies.