Food Trucks are hitting the big time--across much of America, they're changing the way we eat. From humble beginnings as chuck wagons and hot dog carts, they've taken off as ethnic eateries, gourmet specialists, and even high-tech mega trucks that serve thousands at disaster scenes. Not surprisingly, it takes some pretty sophisticated engineering to make it all work--and turn a truck into a kitchen on wheels.
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.
Discover how smooth caramel and milky chocolate combine with scrumptious pretzels to produce a perfect salty sweet snack; the makers of Jelly Bellys get those mouth-watering flavors into their jellybeans; lip-smacking Korean dumplings are jam-packed with savory spices and healthy veggies; and meaty, finger-licking Cornish pasties get their signature shape from an underground connection.
Discover how irresistibly flaky sausage rolls, fluffy marshmallow Easter treats, sweet and sour lollipops, and zesty, crunchy pita puffs get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.
Discover how crispy, cheesy pizza goes from simple slice to portable pocket; refreshing ginger beer gets that sweet and spicy pop; powdered sugar is pressure packed into tangy tart double flavor lollipops; and addictive chocolate toffee nut clusters get their bite-sized crunchy shapes.
Jean-Pierre-François Blanchard was not only the first person to use a parachute correctly, he was the first to cross the English Channel by balloon and made the first U.S. balloon flight.
Chesley "Sully" Sullenberger is a former US Airlines pilot, who successfully ditched his passenger plane on the Hudson River after it struck a flock of Canada geese, thereby saving all 155 people aboard.