Whether it's a cheeseburger and fries, Mexican or Chinese take-out, FOOD TECH host and food industry veteran Bobby Bognar, is on a mission to deconstruct North America's favourite meals. Premiering Wednesday, Feb. 15 at 9 p.m. ET/PT on Discovery Science, Bognar reveals the hidden world behind every bite. The 10-part series uncovers the surprising history and sees firsthand how ingredients from around the globe come together to become the meals that are loved.
Highlights from the first episodes of FOOD TECH include:
FOOD TECH - "Hot Dogs and Beer"
Wednesday, Feb. 15 at 9 p.m. ET/PT
Bognar gets to the source of the ballpark standard treats. He travels to Washington's Yakima Valley to help farmers grow the spice of beer. In Michigan, Bognar uncovers how a special hybrid of popcorn is vital to making Cracker Jack. And in Arkansas, he reveals how wood pulp is responsible for giving hot dogs their uniform shape.
FOOD TECH - "Pizza"
Wednesday, Feb. 22 at 9 p.m. ET/PT
With over 70,000 pizzerias in the US, and Americans eating approximately 350 slices of pizza per second, it's no wonder that pizza is an $11-billion industry. Pizza's American journey has gone full circle - from small Italian-American communities, through the cutthroat competition of global chains, to the mass-produced world of frozen pizza, and back to distinctive, personal pies.
FOOD TECH - "All You Can Eat"
Wednesday, Feb. 29 at 9 p.m. ET/PT
Bognar travels to America's buffet capital, Las Vegas, to kick off a nationwide exploration of the popular dining style. In Florida, Bognar discovers the secret to catching shrimp is to tickle them. In Wisconsin, he finds out what makes horseradish so spicy. In California, he dons a protective suit to see how bees make the honey that will glaze a buffet favourite, ham. And at a sugar cane farm in Hawaii, he follows the process of making the sweet stuff key to every buffet dessert. Finally, Bognar e
xplores the logistical challenge of staging the buffet itself.
FOOD TECH - "Italian Dinner"
Wednesday, March 7 at 9 p.m. ET/PT
Bognar travels from coast to coast in search of what makes America's number one ethnic cuisine - Italian food - so popular. Through the waters off North Carolina and the forests of New Mexico, Bognar finds the ingredients in pasta sauces. In New York, he learns the secret behind pasta's many shapes. Then he presses some California grapes and learns how one type of bacteria makes both vinegar and wine. In New Jersey, Bognar learns the difference between gelato and ice cream; and then travels to Costa Rica for an after-dinner drink.
Also this season on FOOD TECH: "Pancakes and Bacon" looks into the most important meal of the day (March 14); In Alabama, Bognar traces the history of "Southern Fried Food" from production to plate (March 21); 85-billion tortillas a year are consumed in America, Bognar investigates what makes "Mexican" food so popular (March 28). Then, PB&J's, Twinkie's, juice boxes - find out what goes into a "Lunch Box" (April 4); And find out what's really in "Chinese Take Out" - no fortune cookie required (April 11); Finally, it only takes a few minutes to consume, but what really makes up a "Cheeseburger and Fries" (April 18)?