TV

Season 4

Night Shift: The Mother Lode

Mar/10/2016
It's down to the wire as a family-run Toronto bakery prepares a mammoth order for one of the world's most prestigious hotel chains. The Four Seasons Hotel is hosting a posh brunch for Mother's Day. But just as the exhausted bakers are wrapping up the night shift, their number one client makes a last-minute request for even more bagels. Meanwhile, the overnight team at Toronto's Village Juicery is scrambling to keep up with demand for its organic cold-pressed juice. And just as soon as they've fulfilled a special order for a client, a bitter taste test reveals they've got to start over--with only an hour to spare.

Source: fyi

Night Shift: Hole in One

Mar/17/2016
After last year's second-place finish, a team of Ohio taco artists is determined to win the grand prize at the annual gourmet food truck competition. For starters, they'll need enough grub to feed nearly a thousand people. And even though they hit the ground running, an early setback puts their mobile restaurant in the fast lane. Meanwhile, when a prestigious ladies' golf club orders a signature dessert, it's up to a skilled team of Toronto bakers to make it happen. Their complex creation includes edible pearls, a dramatic swirl of chocolate, and a French pastry that's nearly impossible to perfect. But even with all hands on deck, a blunder at 3 a.m. could cause a catastrophic meltdown.

Source: fyi

Night Shift: King of Feasts

Mar/24/2016
Trying to stay cool in the desert, a Sin City baking crew has just one night to finish a two-day job. Tackling several last-minute wedding cakes--including a three-tiered ode to Elvis--they've got no margin for error. So when the Vegas heat causes a sticky situation, the results could be disastrous. In Welland, Ontario, it's up to a local catering company to feed hundreds of hungry athletes competing in the world dragon boat championships. The logistical demands are off the charts, but that doesn't mean the boss is prepared to compromise on quality. The assembly line runs like clockwork. That is, until a last-minute check reveals a glaring error.

Source: fyi

Night Shift: Brain Food

Mar/24/2016
A mega fish order from Harvard University means an early start for a crew of Cape Cod fisherman. But it's Mother Nature who dictates the unpredictable haul, and heading back empty-handed is not an option. Meanwhile, the campus is slowly waking up and the executive chefs still don't know what's for lunch! With a prestigious cooking school expecting only the finest ingredients, two Ontario farmers scour their fields for the most delectable corn and beets. Armed with flashlights, their search hits an unexpected snag and later, the heat is on as a class of wannabe chefs puts these farm fresh veggies to the ultimate test.

Source: fyi

Night Shift: Cuckoo for Coconuts

Mar/24/2016
With 165 years of practice, find out how one of the world's leading chocolatiers produces up to 500,000 dark chocolate bars a day; it takes 35,000 cashew nuts from around the world to make a single batch of the fudge-like East Indian candy called kaju katli, and it's up to a series of robotic arms to package them to perfection; loaded with butter and pecans, these crumbly melt-in-your-mouth cookies go by more names than a secret agent; and, blending tea, spices, and coconut milk, this refreshing smoothie combines tropical flair with a host of health benefits.

Night Shift: Let's Talk Tofurky

Mar/24/2016
Complete with holiday stuffing in the center, Tofurky is a hearty vegetarian alternative to Thanksgiving roast turkey; two best friends have put their passion for healthy eating into making tasty and nutritious snack bars that are guilt-free and packed with energy; it's arguably the most famous kiddie cocktail ever, and the good news for fans is that 1.5 million cans of Shirley Temple soda are produced daily; and, these one-bite snacks combine three generations of love with crunchy almonds, tangy cranberries, and decadent white chocolate.

Source: fyi

Night Shift: Plane Sailing

Mar/31/2016
With today's catch destined to impress the state's top seafood experts, it's all hands on deck as a Louisiana fishing boat heads out on a special 3 a.m. mission. Committed to freshness, the crew sorts and freezes the shrimp on board. But when a mechanical breakdown threatens to spoil the catch, they must fix the problem fast or head back to the dock. Meanwhile, a Toronto catering company is preparing thousands of meals for travelers at the country's busiest airport, and their tight delivery window means everything must arrive on time or else. At first, it looks like the team is ahead of schedule. That is, until heavy rains cause flight delays and they get a last-minute order for more food.

Source: fyi

Night Shift: Chew-Chew!

Mar/31/2016
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Night Shift: Food Fortunes

Mar/31/2016
Discover how spicy salsa gets its peppery kick; a tangy ancient cheese once made by monks gets a modern makeover; crunchy fortune cookies come sweet, tasty and packed full of good advice; and a popular summertime snack gets stuffed with ice creamy coolness.

Source: fyi

Night Shift: Cut the Mustard

Mar/31/2016
Discover how zesty mustard gets its vibrant color; luxurious orange creams come filled with a double hit of sweet and tart; nutty granola bars are jam packed with exotic ingredients; and what exactly goes into Tootsie Rolls to give them that old-school chewy texture.

Source: fyi

81 :04x01 - Pop Goes the Cake

Sep/20/2014
More adventures in food and eating.

82 :04x02 - Shaken Not Stirred

Sep/20/2014
More adventures in food and eating.

83 :04x03 - Gold Bars

Sep/27/2014
More adventures in food and eating.

84 :04x04 - Pasta Straight Up

Sep/27/2014
More adventures in food and eating.

85 :04x05 - Everyday is Sundae

Oct/04/2014
More adventures in food and eating.

86 :04x06 - Viva Los Churros

Oct/04/2014
More adventures in food and eating.

87 :04x07 - Lights, Camera, Popcorn

Oct/11/2014
More adventures in food and eating.

88 :04x08 - Fishing for Spuds

Oct/11/2014
More adventures in food and eating.

89 :04x09 - Crepe Escape

Oct/18/2014
More adventures in food and eating.

90 :04x10 - Green With Envy

Oct/18/2014
More adventures in food and eating.

91 :04x11 - My Cup Runneth Over

Oct/25/2014
More adventures in food and eating.

92 :04x12 - Cuckoo For Coconuts

Oct/25/2014
More adventures in food and eating.

93 :04x13 - Pigging Out

Nov/01/2014
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94 :04x14 - Chocolate Under Wraps

Nov/01/2014
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95 :04x15 - Let's Talk Tofurkey

Nov/08/2014
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96 :04x16 - Just the Flax

Nov/08/2014
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97 :04x17 - Pepper Party

Nov/15/2014
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98 :04x18 - Ready for This Jelly

Nov/15/2014
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99 :04x19 - From Argentina With Love

Nov/22/2014
The show finds out how Argentine sauce and a speedy pad Thai are created in factories.

101 :04x21 - Working for Peanuts

Nov/29/2014
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102 :04x22 - Miso Hungry

Nov/29/2014
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103 :04x23 - Brine Time

Dec/06/2014
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104 :04x24 - Pipe Dreams

Dec/06/2014
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105 :04x25 - Easy as Pie

Dec/13/2014
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106 :04x26 - Red Hot Delight

Dec/13/2014
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107 :04x27 - Midnight Munchies

Apr/11/2015
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108 :04x28 - Constant Cravings

Apr/11/2015
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109 :04x29 - Round the Globe

Apr/18/2015
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110 :04x30 - Over the Rainbow

Apr/18/2015
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111 :04x31 - Hot Stuff

Apr/25/2015
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112 :04x32 - Sugar Rush

Apr/25/2015
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113 :04x33 - Juiced Up

Jul/16/2015
Transforming 100 million Valencia oranges annually into a river of freshly squeezed juice, the stats on this mammoth Florida facility will blow your mind; featuring a one-of-a-kind custom-built Italian oven, tour the family-run business that produces a mind-boggling 2.5 million balls of pizza dough every day; don't be put off by the name Fruiti Farts because these colorful confections feature a rainbow of flavors and a chewy-crunchy personality that's all their own; and, said to have been created for a 17th century French queen, over a million bite-size cream puffs roll off this California assembly line every day.

Source: fyi

114 :04x34 - Working for Peanuts

Jul/23/2015
While peanut butter can be traced back to the Aztecs, Skippy has been perfecting its recipe since 1933, and produces 50,000 jars daily at its Arkansas facility; though technically not a vegetable but a fruit, Italians are responsible for creating eggplant Parmesan┬┐a classic Mediterranean dish that's made by the truckload in this California facility; perfectly salted and irresistibly nutty, a staggering three million bags of Wonderful brand shelled pistachios roll off this assembly line every day; and meet the perfect movie-night chocolate bar that's packed with popped seeds, crunchy tortilla chips, and pop-in-your mouth candy.


Source: fyi

115 :04x35 - Miso Hungry

Aug/10/2015
A traditional confection dating back to Roman times, making multi-colored candy-covered almonds is a painstaking 10-hour process; putting a twist on the Montreal classic, the hole-free Bagelwich is first massaged by hand, then boiled and baked at a rate of 15,000 buns per hour; providing all the satisfaction without the campfire or mosquitoes, half a million pounds of s'mores snack mix roll off this California assembly line every year; and, an ancient Japanese staple, miso soup concentrate now comes in a squeeze bottle and enough of it is produced in a year to make over six billion cups of soup.

Source: fyi

116 :04x36 - Brine Time

Aug/10/2015
The Laura Secord factory produces a million of them a day, and an insider reveals the magic ingredient that keeps semi-sweet chocolate chips from melting away when baked; at this snack factory in Illinois, 1,000 kilograms of nuts are cleaned and roasted every hour to keep up with the demand for Gourmet Hunter Mix; called bread and butter chips even though they contain neither, Bubbies brand crinkle-cut pickle slices pack a signature crunch that's both sweet and sour; and, an ancient grain and a trip to South America are the inspiration for this gluten- and guilt-free creamy mushroom soup.

Source: fyi

117 :04x37 - Pipe Dreams

Aug/10/2015
It takes truckloads of farm-fresh milk and a massive pipeline to produce more than half a million squeezable yogurt tubes every day; at this Mediterranean-inspired kitchen, an authentic Italian grandma is on hand to ensure that every batch of old-school basil and tomato sauce is made with love; 1,400 fruity organic chews are cut and wrapped per minute and the process is so fast it's invisible to the naked eye; and, if these two entrepreneurs get their way, tofu's protein-packed cousin tempeh is going to become number one with vegetarian foodies everywhere.

Source: fyi

118 :04x38 - Easy as Pie

Aug/17/2015
The original "San Francisco Treat" since 1958, Rice-A-Roni's assembly line goes through 300,000 pounds each of rice and pasta every single day, and produces six million boxes per week; pre-packed with bacon bits, shredded cheese, croutons, and dressing, this speedy Caesar salad kit takes just 30 seconds to prepare; it takes 100,000 Granny Smith apples, tons of butter, and plenty of love to make a year's worth of delectable Whole Foods apple pies; and, nearly 40 million of Glutino's gluten-free multi-grain English muffins are baked, sliced, toasted, and devoured every year.

Source: fyi

119 :04x39 - Red Hot Delight

Aug/17/2015
Featured: Frank's RedHot Original Cayenne Pepper Sauce; Shredded Wheat; coffee-chocolate bars; and a family-run farm that has perfected the art of hard-boiling eggs.

Source: fyi

120 :04x40 - Smoking Salmon

Aug/24/2015
Discover how cool coils are essential to the tastiest cold smoked salmon; how special cups give a new spin to age-old yogurt; how 1000 kg of delicious ravioli are made daily; and how making three million pounds of crispy fresh salad can actually be easy.

Source: fyi

121 :04x41 - Sweet as Sugar

Aug/24/2015
Discover why molasses is essential to producing refined sugar; how the secret to apple danish is the ultimate puff piece; how egg production gets cracking with hi-speed machinery; and how 28,000 perfect tortillas are made each hour.

Source: fyi

122 :04x42 - Whipping It Up

Aug/24/2015
Discover what a cluster buster is and how it helps to make delicious soup pur e; how 240 cans of aerosol whipped cream are produced each minute; why a powerful vacuum is essential to make lollipops; and what paper mills and crab stick production have in common.

Source: fyi

123 :04x43 - In the Hot House

Aug/24/2015
Discover why a hot house is essential to growing the sweetest tomatoes; how a 130 foot tunnel oven makes perfect muffins; the secret recipe for Breathsavers candy; and how today's machines can make the best gnocchi in only ten minutes!

Source: fyi

124 :04x44 - Come Fly With Me

Aug/31/2015
Discover how 32,000 delectably nutritious bagels are made in eight hours; how one company mass produces lip-smackin' airplane food always ready for take off; why berries are essential to make perfectly crunchy Sun Chips; and how organic carrots can make a sinfully delicious vegan dessert.

Source: fyi

125 :04x45 - Gone Fishing

Aug/31/2015
Discover what it takes to harvest 600,000 scrumptious rainbow trout each year; why an oil shower creates the tastiest roasted cashews; how one apple slicing machine is a life-saver to bakers across the country; and the secrets to producing mouth-watering bacon.

Source: fyi

126 :04x46 - A Griller Thriller

Aug/31/2015
Discover why oats endure a rigorous cooking process before they are turned into tasty granola bars; how one company makes tasty BBQ veggie medleys easy to prepare; the secret to rich blue cheese starts with a tiny drop of cave mold; and why heat and pressure are the keys to make light and hearty rice cakes.

Source: fyi

127 :04x47 - Like Momma Makes

Aug/31/2015
Discover how state-of-the-art machinery makes 50,000 perfect frozen pizzas a day; why canola oil makes creamy spreadable butter a tasty reality; how wheat straw and nitrogen-enriched fertilizer are the keys to growing awesome organic mushrooms; and the buttery secret to making mini quiche Florentine.

Source: fyi

139 :04x59 - Easy as ABC

Feb/25/2016
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140 :04x60 - Drumroll Please

Feb/25/2016
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141 :04x61 - It's Bittersweet

Mar/03/2016
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142 :04x62 - Hurry and Ketchup!

Mar/03/2016
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143 :04x63 - Ice Ice BLT

Mar/10/2016
With the Sacramento State Fair in full swing--and with hundreds of gourmet BLTs on the line--executive chef Keith Breedlove and his team are feeling the heat. The drama starts at the bakery with a batch of badly burned brioche buns and intensifies at dawn with no-show bacon and tomatoes that are still green on the vine. Meanwhile, there's no room for error as a team of Pennsylvania ice sculptors race to finish an ambitious commission for a high-profile wedding. But things get off to a rough start when their trusted computer makes a major blunder that has everyone breaking a sweat.

Source: fyi

144 :04x64 - Baby Cakes

Mar/17/2016
A Toronto team prepares thousands of nutritious meals every night for preschoolers across the city. But with rigorous health regulations and their clients' picky palettes in mind, an over-spiced kettle of soup has the chefs heading back to the cutting board just hours before delivery. Meanwhile, it's Sunday at 2 a.m. and the team at Homestyle Desserts Bakery is rolling up their sleeves. Their mission is to prepare enough carrot cake for hundreds of hungry passengers on board a New York City brunch cruise. But when their order suddenly doubles, they find themselves seriously short on carrots and at risk of missing the boat.

Source: fyi
Classification: Reality
Genre: Cooking/Food | Family
Status: Returning Series
Network: fyi, ( USA)
Airs: Thursdays at 12:00 pm
Runtime: 30 Minutes
Premiere: August 30, 2012
Episode Order: 32
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