Sweet and Savory Snacks Get Rewrapped on All-New Series

Photo by: Anders Krusberg ©2014, Television Food Network. G.P. All Rights Reserved

Anders Krusberg, 2014, Television Food Network. G.P. All Rights Reserved

Whether for an after-school treat, late-day pick-me-up or just-because indulgence, beloved snack foods like Twinkies, potato chips, doughnuts and Goldfish crackers are timeless munchies that can curb cravings in a flash. While you surely have images of noshing on these bites as a child — or just recently — you're going to see them in an all-new light on the upcoming series Rewrapped.

Hosted by Rachael vs. Guy: Celebrity Cook-Off and Chopped All-Stars alum Joey Fatone, Rewrapped, premiering Monday, April 21 at 8|7c, will celebrate these tried-and-true comfort foods — and put a competitive spin on them. With limited time to cook in Round 1, three competitors will have to re-create the chosen snack of the day for a panel of discerning food folks and snack-brand experts. The goal is to make their version resemble the original as much as possible in areas like taste, texture and appearance in order to earn points they can carry into Round 2. It's then a matter of reinvention, as the rivals must use the packaged good to devise a dish all their own. From savory takes on a traditional sweet treat to next-level dessert plates and almost everything in between, competitors will have to deliver on creativity above all else if they want to wow permanent judge Marc Summers, the host of Food Network's Unwrapped, plus the other evaluators. In the end, however, only one will have earned enough points to claim lasting glory and, best of all, a lifetime supply of their challenge snack.

What can you expect from Rewrapped, and which snacks will be in the spotlight? Tune in for a look back on retro snacks like mint-chocolate Milano Cookies, SpaghettiOs Meatballs, Wise Cheez Waffies and more, plus a no-nonsense culinary contest in the name of snack food splendor.

Don't miss the series premiere of Rewrapped on Monday, April 21 at 8|7c.

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