Food Factory USA

To keep up with global demand for the iconic Egg McMuffin, this mammoth California facility bakes half a million English muffins every day.

What started as a one-man operation has grown into a massive hot-sauce empire that now sells more than 40 million bottles of spicy Sriracha every year.

Nearly 200 million squeaky clean California lemons are washed, waxed, sized, and sorted at this Sunkist plant every year.

Deep in Texas cowboy country, pork bellies are brined, tumbled, smoked, and sliced to produce perfectly delectable kitchen-ready bacon.

Among the army of dedicated workers behind every custom serving of Cold Stone ice cream, it's the senior taste-master who's got the best job of all.

Every delectable Smokehouse Brisket sandwich from Arby's can be traced back to this massive Texas operation where 150,000 pounds of raw brisket are smoked daily.

Producing more than half a billion beef patties every year, it takes mountains of meat and this massive Ohio facility to keep up with the demand for White Castle's.

First invented as a breath mint in 1927 and known worldwide for its iconic dispenser, a single batch of PEZ candy produces nearly half a million tablets.

Reportedly invented by the Girl Scouts nearly a century ago, these sweet S'mores are lovingly made in Pennsylvania and give you all that campfire goodness.

Woody and bunghole are technical terms at Jack Daniels' Tennessee headquarters where its world-famous whiskey is lovingly brewed using fire, fresh spring water.

Discover the massive roasting facility that allows Dunkin Donuts to serve 30 cups of coffee per second for a grand total of 1.8 billion cups every year. Then, examine the history behind New England's famous clam chowder.

An authentic French brand steeped in history, visit Babybel's South Dakota headquarters where 600,000 pounds of milk are transformed into one million bite-size cheeses. Then, discover Slawsa, the slaw-salsa hybrid that has a tangy kick in every bite.

It takes three truckloads per day and a million pounds of flour every week to keep up with the demand for Quiznos toasted subs.

Featuring a massive milking operation and a centuries-old recipe, these hardworking goats help produce 300 wheels of decadent triple-cream goat cheese every day.

Head to Gloucester, Massachusetts, where one of America's longest-running companies reveals the secret to making golden square-shaped fish fillets.

Venture to North Carolina and discover how Mt. Olive's picklicious plant produces pounds of pickled pepperoncini peppers every day. Then, New Yorker Bagels reveals what it takes to produce their legendary everything bagel.

A visit to Big League Chew; Baltimore horseradish that is steeped in history; and a cupcake factory that was put in the spotlight following a national security incident and an investment from a TV celebrity.

Discover how applesauce and onion rings are made.

Spotlighting a bakery that makes 28 donuts per second; factory employees who straighten ingredients by hand to make pepperoni.

Discover how chocolate-covered cheesecake sticks, a cheddar wheel and a bakery that makes 30,000 pounds of blondies are made.

In Wisconsin, Food Factory USA samples deep-fried cheese curds, pecan caramel cow patties, and pop-in-your-mouth candy crystals.

Food Factory USA reveals zesty salsa verde, handcrafted pecan pralines from Savannah, and the tangy sauce that first put chicken wings on the map.

Food Factory USA discovers how low-fat fig Newtons, seasonal butter from Wisconsin, and pomegranate-flavored candies are made.

Food Factory USA serves up tea leaves that get to lie down on the job, hoisin sauce from Los Angles, and ice cream sandwiches from San Francisco.