The US has become the culture of BIG--just look at the importance of size and how it has been infused into the lifestyle we choose to live, whether it's our homes, our appliances such as large screen TVs or even eccentric stretch limos. But big has also affected what we eat. This episode explores America's growing obsession with plus-sized meals and how we cook them! Discover the largest everyday offerings of gargantuan portions--from the biggest stacked burger in the world (at almost 250 pounds), a plus-sized Sicilian pizza that feeds almost 75 people, a 72-ounce steak no real cowboy can resist, and the seven-pound hot dog that's too big for a bun. Top it all off with a giant cupcake, humongous cinnamon roll or a five pound gummy bear... and chase it down with a monster bottle of beer that holds over 101 ounces of brew.

Explore the complex logistics behind creating feasts for the largest and most ravenous crowds. At the U.S. Naval Base in Bangor, Washington, hop aboard a nuclear submarine stuffed with enough food for a 120-day mission. At the U.S. Marine Corps' base in Twentynine Palms, California, follow a brigade of cooks as they prepare their "Victory Meal" for more than a thousand Marines. At the Philadelphia Eagles' football stadium, see how a major food supplier satisfies 69,000 fans during an NFL game. Watch a team of experts rapidly assemble a remote kitchen as they prepare to cater the official after party of the American Music Awards. In Las Vegas, the cooking team at Planet Hollywood's Spice Market Buffet will show viewers what it takes to feed a never-ending line of gamblers. And at Gate Gourmet kitchen in New York, watch as thousands of airline meals are whipped together in just one day.

Modern Marvels is going big, and counting down. We take the "best of" Modern Marvels and give you the MEGA Top 10 countdown. On this edition, the top ten guilty pleasures you just can't resist... America's Favorite Foods.

The only thing harder than resisting our favorite snacks is ranking them. But this special episode of Modern Marvels counts down the top ten lip-smacking treats Americans love most. We raid the pantry--and our rich archives--showcasing the indulgently decadent, the heart-healthy, and the wildly delicious spectrum of grab-and-go delights in between. It's a nationwide culinary journey leading to our number 1 choice--a snack so irresistible that Americans consume almost half the world's supply.

Extruders, molds, in-line conveyor belts. Are these machines manufacturing adhesives, plastics, or parts for your car? No, they're making treats for your mouth--and you will see them doing their seductively tasty work in this scrumptious episode. First, we visit Utz Quality Foods in Hanover, Pennsylvania, that produces more than one million pounds of chips per week, and Snyder's of Hanover, the leading US pretzel manufacturer. Next, we focus on the world's largest candy manufacturer, Masterfoods USA, which makes Milky Way, Snickers, Mars, and M&Ms, and take a lick at the world's largest lollipop producer, Tootsie Roll Industries. And at Flower Foods' Crossville, Tennessee plant, an army of cupcakes rolls down a conveyer belt. the final stop is Dreyer's Bakersfield, California plant, where 20,000 ice cream bars and 9,600 drumsticks roll off the line in an hour.

They crunch; they ooze; they crackle; they pop--mmmmm, yeah! Soft drinks, donuts, meat snacks, popcorn, and gum. What's your weakness? From the handmade treats of the earliest civilizations to hi-tech mass production, these snacks are borne of man's need to feed his cravings. Join us for an hour-long tasty treat as we examine the history of snackfoods and check out how they are made today.

Candy is America's sweetest guilty pleasure--so appealing that we spend $25 billion annually to experience it. Our cameras venture from Chicago to Santa Cruz, California to show you that behind every delicious bite is a fascinating story of imagination and innovation. Fourth-generation candy makers Nick and Gino Marini reveal how they're redefining the limits of confectioneering with their latest sensation...chocolate-covered bacon. the crew that makes the iconic red and white Starlight Mints demonstrates how they give each piece its trademark color pattern. As your mouth waters throughout the hour, you'll also discover they key ingredient that gives Lemonheads their sour punch...and the surprising substance that puts the polish on Mike and Ikes. And you'll be shocked to learn how little sugar is in cotton candy.

Our basic need and desire for food has made the supermarket one of the great success stories of modern retailing. Making customers' visits to the market as efficient as possible has led to many technological advancements such as bar coding and a scale that recognizes the type of produce placed on it. We'll explore the psychology of the supermarket including store layout, lighting, music and aromas that trigger the appetite. With a growing percentage of the public interested in eating healthier foods, organic grocers are carving out an increasingly large niche. These are just a few of the items worth checking out in this appetizing hour.

The US has become the culture of BIG--just look at the importance of size and how it has been infused into the lifestyle we choose to live, whether it's our homes, our appliances such as large screen TVs or even eccentric stretch limos. But big has also affected what we eat. This episode explores America's growing obsession with plus-sized meals and how we cook them! Discover the largest everyday offerings of gargantuan portions--from the biggest stacked burger in the world (at almost 250 pounds), a plus-sized Sicilian pizza that feeds almost 75 people, a 72-ounce steak no real cowboy can resist, and the seven-pound hot dog that's too big for a bun. Top it all off with a giant cupcake, humongous cinnamon roll or a five pound gummy bear... and chase it down with a monster bottle of beer that holds over 101 ounces of brew.

Explore the complex logistics behind creating feasts for the largest and most ravenous crowds. At the U.S. Naval Base in Bangor, Washington, hop aboard a nuclear submarine stuffed with enough food for a 120-day mission. At the U.S. Marine Corps' base in Twentynine Palms, California, follow a brigade of cooks as they prepare their "Victory Meal" for more than a thousand Marines. At the Philadelphia Eagles' football stadium, see how a major food supplier satisfies 69,000 fans during an NFL game. Watch a team of experts rapidly assemble a remote kitchen as they prepare to cater the official after party of the American Music Awards. In Las Vegas, the cooking team at Planet Hollywood's Spice Market Buffet will show viewers what it takes to feed a never-ending line of gamblers. And at Gate Gourmet kitchen in New York, watch as thousands of airline meals are whipped together in just one day.

Modern Marvels is going big, and counting down. We take the "best of" Modern Marvels and give you the MEGA Top 10 countdown. On this edition, the top ten guilty pleasures you just can't resist... America's Favorite Foods.

The only thing harder than resisting our favorite snacks is ranking them. But this special episode of Modern Marvels counts down the top ten lip-smacking treats Americans love most. We raid the pantry--and our rich archives--showcasing the indulgently decadent, the heart-healthy, and the wildly delicious spectrum of grab-and-go delights in between. It's a nationwide culinary journey leading to our number 1 choice--a snack so irresistible that Americans consume almost half the world's supply.

Extruders, molds, in-line conveyor belts. Are these machines manufacturing adhesives, plastics, or parts for your car? No, they're making treats for your mouth--and you will see them doing their seductively tasty work in this scrumptious episode. First, we visit Utz Quality Foods in Hanover, Pennsylvania, that produces more than one million pounds of chips per week, and Snyder's of Hanover, the leading US pretzel manufacturer. Next, we focus on the world's largest candy manufacturer, Masterfoods USA, which makes Milky Way, Snickers, Mars, and M&Ms, and take a lick at the world's largest lollipop producer, Tootsie Roll Industries. And at Flower Foods' Crossville, Tennessee plant, an army of cupcakes rolls down a conveyer belt. the final stop is Dreyer's Bakersfield, California plant, where 20,000 ice cream bars and 9,600 drumsticks roll off the line in an hour.

They crunch; they ooze; they crackle; they pop--mmmmm, yeah! Soft drinks, donuts, meat snacks, popcorn, and gum. What's your weakness? From the handmade treats of the earliest civilizations to hi-tech mass production, these snacks are borne of man's need to feed his cravings. Join us for an hour-long tasty treat as we examine the history of snackfoods and check out how they are made today.

Candy is America's sweetest guilty pleasure--so appealing that we spend $25 billion annually to experience it. Our cameras venture from Chicago to Santa Cruz, California to show you that behind every delicious bite is a fascinating story of imagination and innovation. Fourth-generation candy makers Nick and Gino Marini reveal how they're redefining the limits of confectioneering with their latest sensation...chocolate-covered bacon. the crew that makes the iconic red and white Starlight Mints demonstrates how they give each piece its trademark color pattern. As your mouth waters throughout the hour, you'll also discover they key ingredient that gives Lemonheads their sour punch...and the surprising substance that puts the polish on Mike and Ikes. And you'll be shocked to learn how little sugar is in cotton candy.

Our basic need and desire for food has made the supermarket one of the great success stories of modern retailing. Making customers' visits to the market as efficient as possible has led to many technological advancements such as bar coding and a scale that recognizes the type of produce placed on it. We'll explore the psychology of the supermarket including store layout, lighting, music and aromas that trigger the appetite. With a growing percentage of the public interested in eating healthier foods, organic grocers are carving out an increasingly large niche. These are just a few of the items worth checking out in this appetizing hour.

The US has become the culture of BIG--just look at the importance of size and how it has been infused into the lifestyle we choose to live, whether it's our homes, our appliances such as large screen TVs or even eccentric stretch limos. But big has also affected what we eat. This episode explores America's growing obsession with plus-sized meals and how we cook them! Discover the largest everyday offerings of gargantuan portions--from the biggest stacked burger in the world (at almost 250 pounds), a plus-sized Sicilian pizza that feeds almost 75 people, a 72-ounce steak no real cowboy can resist, and the seven-pound hot dog that's too big for a bun. Top it all off with a giant cupcake, humongous cinnamon roll or a five pound gummy bear... and chase it down with a monster bottle of beer that holds over 101 ounces of brew.

Explore the complex logistics behind creating feasts for the largest and most ravenous crowds. At the U.S. Naval Base in Bangor, Washington, hop aboard a nuclear submarine stuffed with enough food for a 120-day mission. At the U.S. Marine Corps' base in Twentynine Palms, California, follow a brigade of cooks as they prepare their "Victory Meal" for more than a thousand Marines. At the Philadelphia Eagles' football stadium, see how a major food supplier satisfies 69,000 fans during an NFL game. Watch a team of experts rapidly assemble a remote kitchen as they prepare to cater the official after party of the American Music Awards. In Las Vegas, the cooking team at Planet Hollywood's Spice Market Buffet will show viewers what it takes to feed a never-ending line of gamblers. And at Gate Gourmet kitchen in New York, watch as thousands of airline meals are whipped together in just one day.

Modern Marvels is going big, and counting down. We take the "best of" Modern Marvels and give you the MEGA Top 10 countdown. On this edition, the top ten guilty pleasures you just can't resist... America's Favorite Foods.

The only thing harder than resisting our favorite snacks is ranking them. But this special episode of Modern Marvels counts down the top ten lip-smacking treats Americans love most. We raid the pantry--and our rich archives--showcasing the indulgently decadent, the heart-healthy, and the wildly delicious spectrum of grab-and-go delights in between. It's a nationwide culinary journey leading to our number 1 choice--a snack so irresistible that Americans consume almost half the world's supply.

Extruders, molds, in-line conveyor belts. Are these machines manufacturing adhesives, plastics, or parts for your car? No, they're making treats for your mouth--and you will see them doing their seductively tasty work in this scrumptious episode. First, we visit Utz Quality Foods in Hanover, Pennsylvania, that produces more than one million pounds of chips per week, and Snyder's of Hanover, the leading US pretzel manufacturer. Next, we focus on the world's largest candy manufacturer, Masterfoods USA, which makes Milky Way, Snickers, Mars, and M&Ms, and take a lick at the world's largest lollipop producer, Tootsie Roll Industries. And at Flower Foods' Crossville, Tennessee plant, an army of cupcakes rolls down a conveyer belt. the final stop is Dreyer's Bakersfield, California plant, where 20,000 ice cream bars and 9,600 drumsticks roll off the line in an hour.

They crunch; they ooze; they crackle; they pop--mmmmm, yeah! Soft drinks, donuts, meat snacks, popcorn, and gum. What's your weakness? From the handmade treats of the earliest civilizations to hi-tech mass production, these snacks are borne of man's need to feed his cravings. Join us for an hour-long tasty treat as we examine the history of snackfoods and check out how they are made today.

Candy is America's sweetest guilty pleasure--so appealing that we spend $25 billion annually to experience it. Our cameras venture from Chicago to Santa Cruz, California to show you that behind every delicious bite is a fascinating story of imagination and innovation. Fourth-generation candy makers Nick and Gino Marini reveal how they're redefining the limits of confectioneering with their latest sensation...chocolate-covered bacon. the crew that makes the iconic red and white Starlight Mints demonstrates how they give each piece its trademark color pattern. As your mouth waters throughout the hour, you'll also discover they key ingredient that gives Lemonheads their sour punch...and the surprising substance that puts the polish on Mike and Ikes. And you'll be shocked to learn how little sugar is in cotton candy.

Our basic need and desire for food has made the supermarket one of the great success stories of modern retailing. Making customers' visits to the market as efficient as possible has led to many technological advancements such as bar coding and a scale that recognizes the type of produce placed on it. We'll explore the psychology of the supermarket including store layout, lighting, music and aromas that trigger the appetite. With a growing percentage of the public interested in eating healthier foods, organic grocers are carving out an increasingly large niche. These are just a few of the items worth checking out in this appetizing hour.