Unwrapped

Marc Summers explores the most notable number ones in food. He visits the longest candy counter, explores the oldest restaurant in the US and breaks open the biggest bag of chips.

Marc Summers explores the nuts and bolts of the machines that make our treats. He meets a kitchen appliance expert, visits with inventor Ron Popeil and heads to a company manufacturing machines for food factories.

Marc Summers discovers candy that doubles as a gum, tastes cheeseburger fries and finds out how McDonald's is combining two breakfast staples into a single snack.

Unwrapped gets a hand on the making of ladyfingers, takes a look at body parts created out of chocolate, finds out how elbow macaroni is made and more anatomical edibles.

Marc Summers discovers where Goo-Goo Clusters got their name, how the Stuckey's Pecan Roll got rolling and a sweet modeled after the spectacular spud. Then he heads to Ohio for a look at Buck-eyes.

This episode is loaded with everything stuffed, from jalapenos bursting with cheese, a restaurant selling crepes and rolled ravioli.

Unwrapped features cookbooks creating dishes from decades past and an artist with a flair for old-timey foods. Then Marc Summers discovers how Salisbury steak is frozen and how egg salad is mixed for the masses.

Marc Summers gets the "skinny" on Slimfast Meal Bars and checks out 'take-and-bake' pizza! Next, he discovers Dairy Queen's Grill-n-Chill, orders groceries online and rides the Peeps Fun Bus.

Marc Summers defies food rules by discovering a cookbook with special effect edibles, stackable candy and butter sculptures.

Unwrapped takes a trip down South to dive into the history of RC Cola, cheese straws and pork rinds. Then Marc learns the secrets behind iced tea and fried chicken before visiting a factory putting out a tiny version of pecan pie.

Marc Summers gets a super tart taste of sour specialties. He finds some super sour gum, discovers the secrets to sour cream, learns the tricks to making sauerkraut and visits a lab creating biting flavors.

Marc Summers finds out how kielbasa gets created and how Char-Broil got cooking. Then he steps inside the Weber restaurant to find out how barbecue sauce is made in batches and discovers the hidden secret to Heinz 57.

From a soda company with some surprising flavors, to Milkshakes to Welch's grape juice, Marc Summers is quenching his thirst with a bevy of beverages.