Food Unwrapped

Matt Tebbutt is in Fray Bentos, Uruguay, looking for the 'corn' in corned beef. Also, what makes some snacks so moreish? And what's the difference between Scottish Whisky and Irish Whiskey?

Jimmy Doherty fires up the barbecue and asks why we suddenly all love brioche for our burgers? Plus, the truth about wine bottles and why some ice creams get melty and messy much faster than others.

Grab a glass of water -- today's Unwrapped is hot and spicy! First, we'll set our mouths on fire with Atomic Fireballs like you've never seen before! Then, check out a hot Korean side dish that's a hot hit in America, and find out how Frank's Red Hot Sauce fills up 500 fiery bottles every minute! At Xan's Confections, a sparkly caramel has a surprise inside, and Eichten's Hidden Acres is turning up the heat with their Chipotle Pepper Gouda. Later, The Cheesecake Factory is famous for its sweets, but did you know their most popular dish is spicy?

Today on Unwrapped, join host Marc Summers on a trip to the zoo! First up, one company makes chicken nuggets a little wild, and a Swiss Colony treat that's as much fun as a barrel of monkeys! Then, polar bear paws are huge ... especially at See's Candies! They make 89,000 pounds of them every year! Later, we've all had gummy bears, but how about crunchy gummies? We'll find out how Albanese Confectionery adds that extra kick, then head over to Stauffer's in time to see a stampede of elephants, goats, and camels leaving the factory! Then, a little something for Mom and Dad -- a hopped-up beer with a bark as big as its bite!

Discover the magic of Disney cuisine today on Unwrapped. Venture inside the Disney Bakery, where they cook up more than 2,000 cookies for Disneyland guests every day. Then, travel to Japan, Germany, and China without leaving Orlando. We sample the best dishes from the Epcot World Showcase. Learn how the experts eat a Mickey Bar, then get ready for the royal treatment! Ever wonder where the princesses eat? We'll reveal the best spots to dine with your favorite characters. Later, create your perfect treat at Goofy's Candy Shop and get a rare peek inside Disney's most mysterious restaurant, the members-only Club 33.

Today, Unwrapped celebrates with all things birthday! First, Swiss Colony makes a birthday hat that's too tiny to wear, but the perfect size for snacking! Roses blossom at Signature Brands so you can decorate your own cake, and Dreyer's uses a little flavor magic to turn ice cream into cake. You can't have birthday cake without plates! Find out how Hallmark turns sheets of paper into festive napkins, cups, and plates. Later, how Dominos delivers 400 million pizzas a year, and the new twist on M&M's that's making them a party favorite all over again!

Blast off with Unwrapped as we explore the universe's most fantastic galactic goodies. First, chocolate, caramel, and nougat form a candy bar that's out of this world-Mars' Milky Way. Next, see how NASA prepares its space food at the Johnson Space Center in Houston, Texas. Space-age robots have a hand in producing Dairy Queen's StarKiss bars, and Galaxy Desserts' mousses have a swirl of milk chocolate and a swirl of dark chocolate to send your taste buds into orbit. Later, Campbell's stirs an astronomical amount of stars into their Chicken and Stars soup - you won't believe how many they use! Then, discover how the classic snack, Spacefood Sticks, re-launched for a new generation.

Bring along your appetite as Unwrapped goes supersized! First, Great American Cookies are always big, but one cookie is so huge you'll need friends to help eat it! Tornado Fries are a new, twisty take on french fries, and they're already as popular as they are giant! How do you eat a 2-pound bar of chocolate? At Dylan's Candy Bar, you can find out! Cupcakes used to be single-serving ... until Wilton came up with a way to make one cupcake serve 15 people! Later, we found a gummy bear so huge, you have to see it to believe it, and the biggest cheese in America!

We're up to our necks in body parts as we examine food physiology today on Unwrapped. First, Nestle reveals some surprising ingredients in an old favorite, the Butterfinger. Then, crab legs aren't the only things hopping at Joe's Crab Shack-the servers like to dance around, too. And what kind of company produces elbows and hair? If you're using your noodle, you might say pasta! We check in with the Philadelphia Macaroni Company to see how they do it. Later, discover a yellow fruit that's quite a handful, and find out how it's used to make citrus-flavored vodka! Sara Lee bakes up some adorable mini-buns, and Eat Yer Face lets you come face to face with a most unusual dessert!

We can't keep our hands out of the cookie jar on today's Unwrapped. First up, don't have time for breakfast cereal? Quaker Oats delivers breakfast in a cookie. Then, Grandma's bakes old-fashioned cookies by the millions, and see how Dreyer's turns cookie dough into ice cream. Cookies by Design has an army of artists who decorate up to 500 cookies per hour, and Harry and David's has a cookie collection to suit any sweet tooth. Finally, what's the next-best thing to a fresh baked cookie? Hat Creek Candles has the sweet-smelling answer.

Half of this and half of that adds up to many crazy combinations on today's Unwrapped. First, witness the clash of two titanic flavors with Doritos Collisions chips. Next, how do cream and milk come together to create the essential coffee complement? The Sassy Cow Creamery shows how they produce Half & Half. Zatarain's spices things up with their version of a classic Louisiana mishmash-red beans and rice. Also, see how Extinguishers candy seizes with sour, then pleases with sweet. Learn the legend of how the black and white cookie began at Zaro's bakery in New York. Then, Cushman's Honeybells are half tangerine, half grapefruit, and totally delicious.

Discover which 'wiches make the cut as Unwrapped salutes the sandwich. First, learn why Manwich has been a sloppy joe sensation for over 40 years. Next, Subway has a sandwich to feed a giant appetite, and when it comes to peanut butter sandwiches, Skippy has things covered. Later, Nature's Pride bakes enough bread for a million sandwiches every day, and see why Turkey Hill's ice cream sandwiches are doubly delicious. Then, from Gruyère and Swiss to marshmallows and banana, anything goes at the Grilled Cheese Invitational!