Food Factory
National Geographic16 upcoming
The Cream of the Crop: Discover why free-range cows raised without pesticide produces the tastiest milk. And just how do 250,000 creamy mini eclairs get made per day? (S1, ep 20) 7+
Wednesday 15 April
03:20National Geographic
25m路S1 E25
The Cream of the Crop: Discover why free-range cows raised without pesticide produces the tastiest milk. And just how do 250,000 creamy mini eclairs get made per day? (S1, ep 20) 7+
03:45National Geographic
25m路S1 E12
Pasta the Olives: Discover how succulent stuffed olives get from branch to jar, and how 12,000 plates of tasty tortellini are made per day. (S1, ep 21) 7+
N
25m路S1 E25
The Cream of the Crop: Discover why free-range cows raised without pesticide produces the tastiest milk. And just how do 250,000 creamy mini eclairs get made per day? (S1, ep 20) 7+
N
25m路S1 E12
Pasta the Olives: Discover how succulent stuffed olives get from branch to jar, and how 12,000 plates of tasty tortellini are made per day. (S1, ep 21) 7+
Thursday 16 April
03:20National Geographic
25m路S1 E10
In a Jam: A look at how traditional methods still factor into modern-day croissant production and why shredding is key to making delicious rhubarb-strawberry jam. (S1, ep 22) 7+
03:45National Geographic
25m路S1 E20
Mousse Hunting: Discover how bagels get even better with some blueberry cream cheese filling. Plus, why being gentle produces the most delectable lemon mousse cake. (S1, ep 23) 7+
N
25m路S1 E10
In a Jam: A look at how traditional methods still factor into modern-day croissant production and why shredding is key to making delicious rhubarb-strawberry jam. (S1, ep 22) 7+
N
25m路S1 E20
Mousse Hunting: Discover how bagels get even better with some blueberry cream cheese filling. Plus, why being gentle produces the most delectable lemon mousse cake. (S1, ep 23) 7+
Friday 17 April
03:20National Geographic
25m路S1 E24
This is Toast: Discover how the American sandwich staple, Wonderbread, is made, and how nutty pecans are transformed into sugary rich pralines. (S1, ep 24) 7+
03:45National Geographic
25m路S1 E22
Hitting The Trail: Discover how 9.7 billion cups of Danone's Activia yogurt are made every year, and why timing is everything when making veggie burgers. (S1, ep 26) 7+
N
25m路S1 E24
This is Toast: Discover how the American sandwich staple, Wonderbread, is made, and how nutty pecans are transformed into sugary rich pralines. (S1, ep 24) 7+
N
25m路S1 E22
Hitting The Trail: Discover how 9.7 billion cups of Danone's Activia yogurt are made every year, and why timing is everything when making veggie burgers. (S1, ep 26) 7+
Saturday 18 April
03:20National Geographic
25m路S2 E2
Salty and Sweet: Discover how decadent doughnuts, rich and silky ice cream, spicy hot Korean kimchi, and flaky kosher salt gets to the masses. (S2, ep 1) 7+
03:45National Geographic
25m路S2 E4
Food Fortunes: Discover the secrets behind foods as diverse as salsa, ice cream sandwiches, oka cheese and fortune cookies. (S2, ep 2) 7+
N
25m路S2 E2
Salty and Sweet: Discover how decadent doughnuts, rich and silky ice cream, spicy hot Korean kimchi, and flaky kosher salt gets to the masses. (S2, ep 1) 7+
N
25m路S2 E4
Food Fortunes: Discover the secrets behind foods as diverse as salsa, ice cream sandwiches, oka cheese and fortune cookies. (S2, ep 2) 7+