Follow the soybean from field to refinery with CHS, Inc. as they convert billions of soybeans into vegetable oils, flour, and soy meal. These products, in turn, end up in salad dressings and margarines, baked goods, animal feed, and even bio-fuel and plastics. Pay a visit to the Kelley Bean Company which cleans 80,000 pounds of dry beans per day. B & M Baked Beans stirs up some New England tradition by baking beans in steel kettles and brick ovens. Then, Italian chef and bean lover Cesare Casella whips up a few bean dishes using rare heirloom beans, some of which cost $35 per pound. For dessert, Japanese pastry makers prepare traditional bean-based confections with the azuki bean. Fry up some falafel and puree some beans into a paste called hummus with the most widely consumed legume in the world...the chickpea. Last but not least, the makers of Beano explain how it works to prevent that unfortunate bean byproduct: gas.

You can fry it up, eat it for breakfast, or quaff it down on a hot summer day. It's the world's most versatile grain: RICE. At last count, there were over 140,000 types--white, brown, long-grain, wild, short-grain, jasmine, Arborio, Basmati, black Thai, sweet, sticky--enough to satisfy any discerning palette. From the mountaintops of Nepal to the fertile fields of California and Arkansas, we'll find out everything there is to know about growing, harvesting, and milling this tiny, life saving fare. We'll travel to restaurants and distilleries to experience the delicious creations talented masters whip up. It comes in all the colors of the rainbow, served up everyday in countless dishes. It even brews into alcoholic drinks--sake and beer. We'll also go inside the factories that make Rice Cakes and Rice Krispie Treats to discover how they use RICE to make their "snackable" delights.

Got milk? Billions of pounds of milk are consumed worldwide on a daily basis. Milk is the basis for its own food group, and has been around since the dawn of mammals.

It's the most popular fish in the American diet. From the school lunch box--to the high end sushi bar--to the outdoor barbecue, tuna crosses all demographic lines. We'll go fishing with the men who risk their lives to bring in a haul, stop in at Bumble Bee, the only major tuna cannery still operating in America, and visit the world's largest fish market in Tokyo, where a single tuna can sell for as much as $100,000. We'll also explore worldwide efforts to save the giant bluefin tuna, which has been over-fished to a point of peril. Then we'll head to sea with scientists who track the tunas' inter-oceanic migrations, and travel to South Australia, where entrepreneurs seek to breed the mighty bluefin in captivity.

It is said that the pig is as smart as a three-year-old human. The pancreas, heart valve and intestines of the pig have been transplanted into human bodies, yet the primary use of the pig is for food. Watch the pig transform into bacon, ham, ribs, and sausage, using a high tech water knife, at Burger's Smokehouse in Missouri. Then Chef Chris Cosentino re-creates old world dishes from pig parts, and culinary artisans attempt to duplicate long-vanished pork specialties like prosciutto and acorn-fed pigs.

It's the centerpiece on your Thanksgiving dinner table--and one of the most famous birds in North America. From the moment a baby turkey pecks through its shell to the factory that transforms turkey waste into crude oil, see a world few have ever seen. Tour the Butterball factory in North Carolina, where millions of domesticated turkeys are processed, take a trip to a wild turkey hunt in the Montana wilderness, and stop at America's most famous turkey-themed restaurant, the Strongbow Inn, for a plate of turkey testicles and turkey eggs. From pets to presidential pardons, it's an up-close look at the feisty fowl that's the reluctant star of our holiday dinners.

Welcome to the world of sizzling hot oil. First, it's a trip to the fair to discover the secrets behind fried classics such as funnel cakes and churros. And how about some deep fried treats such as frogs legs, and Twinkies and Coke? At Mickey's Diner in St. Paul, Minnesota, get schooled in the tricks of the fried food trade from a master short order cook. See what goes into forging the classic cast iron frying pan, supplying deep fryers for American restaurants, and producing billions of pounds of cooking oil. At Kentucky's World Chicken Festival, witness the world's largest stainless steel frying pan fry up to six hundred chicken quarters at a time. Find out what makes international favorites like British fish and chips, Japanese tempura, and Chinese stir-fry so tasty. Cooking oil is now being deployed as a fuel. Marvel at how San Francisco fire trucks are fueling up on the city's used cooking oil.

It's an art. It's a science. It's a marriage of vapor and water. From the elite to the illegal, the banned, to the celebrated, the distillation of spirits is a 50 billion dollar a year business. We will visit brandy, liqueur, moonshine, and absinthe distilleries to see how this magic is done. A trip to the Christian Brothers Distillery in northern California will reveal the secrets of how brandy is made, and in the Deep South we'll observe a working moonshine still. Then it's off to France, where we visit the Courvoisier Cognac distillery, and at the Jade Absinthe Distillery we see how this controversial drink is made. Includes expert commentary and historical perspective given by Bon Appetit's Anthony Dias Blue.

Follow the soybean from field to refinery with CHS, Inc. as they convert billions of soybeans into vegetable oils, flour, and soy meal. These products, in turn, end up in salad dressings and margarines, baked goods, animal feed, and even bio-fuel and plastics. Pay a visit to the Kelley Bean Company which cleans 80,000 pounds of dry beans per day. B & M Baked Beans stirs up some New England tradition by baking beans in steel kettles and brick ovens. Then, Italian chef and bean lover Cesare Casella whips up a few bean dishes using rare heirloom beans, some of which cost $35 per pound. For dessert, Japanese pastry makers prepare traditional bean-based confections with the azuki bean. Fry up some falafel and puree some beans into a paste called hummus with the most widely consumed legume in the world...the chickpea. Last but not least, the makers of Beano explain how it works to prevent that unfortunate bean byproduct: gas.

You can fry it up, eat it for breakfast, or quaff it down on a hot summer day. It's the world's most versatile grain: RICE. At last count, there were over 140,000 types--white, brown, long-grain, wild, short-grain, jasmine, Arborio, Basmati, black Thai, sweet, sticky--enough to satisfy any discerning palette. From the mountaintops of Nepal to the fertile fields of California and Arkansas, we'll find out everything there is to know about growing, harvesting, and milling this tiny, life saving fare. We'll travel to restaurants and distilleries to experience the delicious creations talented masters whip up. It comes in all the colors of the rainbow, served up everyday in countless dishes. It even brews into alcoholic drinks--sake and beer. We'll also go inside the factories that make Rice Cakes and Rice Krispie Treats to discover how they use RICE to make their "snackable" delights.

Got milk? Billions of pounds of milk are consumed worldwide on a daily basis. Milk is the basis for its own food group, and has been around since the dawn of mammals.

It's the most popular fish in the American diet. From the school lunch box--to the high end sushi bar--to the outdoor barbecue, tuna crosses all demographic lines. We'll go fishing with the men who risk their lives to bring in a haul, stop in at Bumble Bee, the only major tuna cannery still operating in America, and visit the world's largest fish market in Tokyo, where a single tuna can sell for as much as $100,000. We'll also explore worldwide efforts to save the giant bluefin tuna, which has been over-fished to a point of peril. Then we'll head to sea with scientists who track the tunas' inter-oceanic migrations, and travel to South Australia, where entrepreneurs seek to breed the mighty bluefin in captivity.

It is said that the pig is as smart as a three-year-old human. The pancreas, heart valve and intestines of the pig have been transplanted into human bodies, yet the primary use of the pig is for food. Watch the pig transform into bacon, ham, ribs, and sausage, using a high tech water knife, at Burger's Smokehouse in Missouri. Then Chef Chris Cosentino re-creates old world dishes from pig parts, and culinary artisans attempt to duplicate long-vanished pork specialties like prosciutto and acorn-fed pigs.

It's the centerpiece on your Thanksgiving dinner table--and one of the most famous birds in North America. From the moment a baby turkey pecks through its shell to the factory that transforms turkey waste into crude oil, see a world few have ever seen. Tour the Butterball factory in North Carolina, where millions of domesticated turkeys are processed, take a trip to a wild turkey hunt in the Montana wilderness, and stop at America's most famous turkey-themed restaurant, the Strongbow Inn, for a plate of turkey testicles and turkey eggs. From pets to presidential pardons, it's an up-close look at the feisty fowl that's the reluctant star of our holiday dinners.

Welcome to the world of sizzling hot oil. First, it's a trip to the fair to discover the secrets behind fried classics such as funnel cakes and churros. And how about some deep fried treats such as frogs legs, and Twinkies and Coke? At Mickey's Diner in St. Paul, Minnesota, get schooled in the tricks of the fried food trade from a master short order cook. See what goes into forging the classic cast iron frying pan, supplying deep fryers for American restaurants, and producing billions of pounds of cooking oil. At Kentucky's World Chicken Festival, witness the world's largest stainless steel frying pan fry up to six hundred chicken quarters at a time. Find out what makes international favorites like British fish and chips, Japanese tempura, and Chinese stir-fry so tasty. Cooking oil is now being deployed as a fuel. Marvel at how San Francisco fire trucks are fueling up on the city's used cooking oil.

It's an art. It's a science. It's a marriage of vapor and water. From the elite to the illegal, the banned, to the celebrated, the distillation of spirits is a 50 billion dollar a year business. We will visit brandy, liqueur, moonshine, and absinthe distilleries to see how this magic is done. A trip to the Christian Brothers Distillery in northern California will reveal the secrets of how brandy is made, and in the Deep South we'll observe a working moonshine still. Then it's off to France, where we visit the Courvoisier Cognac distillery, and at the Jade Absinthe Distillery we see how this controversial drink is made. Includes expert commentary and historical perspective given by Bon Appetit's Anthony Dias Blue.

Follow the soybean from field to refinery with CHS, Inc. as they convert billions of soybeans into vegetable oils, flour, and soy meal. These products, in turn, end up in salad dressings and margarines, baked goods, animal feed, and even bio-fuel and plastics. Pay a visit to the Kelley Bean Company which cleans 80,000 pounds of dry beans per day. B & M Baked Beans stirs up some New England tradition by baking beans in steel kettles and brick ovens. Then, Italian chef and bean lover Cesare Casella whips up a few bean dishes using rare heirloom beans, some of which cost $35 per pound. For dessert, Japanese pastry makers prepare traditional bean-based confections with the azuki bean. Fry up some falafel and puree some beans into a paste called hummus with the most widely consumed legume in the world...the chickpea. Last but not least, the makers of Beano explain how it works to prevent that unfortunate bean byproduct: gas.

You can fry it up, eat it for breakfast, or quaff it down on a hot summer day. It's the world's most versatile grain: RICE. At last count, there were over 140,000 types--white, brown, long-grain, wild, short-grain, jasmine, Arborio, Basmati, black Thai, sweet, sticky--enough to satisfy any discerning palette. From the mountaintops of Nepal to the fertile fields of California and Arkansas, we'll find out everything there is to know about growing, harvesting, and milling this tiny, life saving fare. We'll travel to restaurants and distilleries to experience the delicious creations talented masters whip up. It comes in all the colors of the rainbow, served up everyday in countless dishes. It even brews into alcoholic drinks--sake and beer. We'll also go inside the factories that make Rice Cakes and Rice Krispie Treats to discover how they use RICE to make their "snackable" delights.

Got milk? Billions of pounds of milk are consumed worldwide on a daily basis. Milk is the basis for its own food group, and has been around since the dawn of mammals.

It's the most popular fish in the American diet. From the school lunch box--to the high end sushi bar--to the outdoor barbecue, tuna crosses all demographic lines. We'll go fishing with the men who risk their lives to bring in a haul, stop in at Bumble Bee, the only major tuna cannery still operating in America, and visit the world's largest fish market in Tokyo, where a single tuna can sell for as much as $100,000. We'll also explore worldwide efforts to save the giant bluefin tuna, which has been over-fished to a point of peril. Then we'll head to sea with scientists who track the tunas' inter-oceanic migrations, and travel to South Australia, where entrepreneurs seek to breed the mighty bluefin in captivity.

It is said that the pig is as smart as a three-year-old human. The pancreas, heart valve and intestines of the pig have been transplanted into human bodies, yet the primary use of the pig is for food. Watch the pig transform into bacon, ham, ribs, and sausage, using a high tech water knife, at Burger's Smokehouse in Missouri. Then Chef Chris Cosentino re-creates old world dishes from pig parts, and culinary artisans attempt to duplicate long-vanished pork specialties like prosciutto and acorn-fed pigs.

It's the centerpiece on your Thanksgiving dinner table--and one of the most famous birds in North America. From the moment a baby turkey pecks through its shell to the factory that transforms turkey waste into crude oil, see a world few have ever seen. Tour the Butterball factory in North Carolina, where millions of domesticated turkeys are processed, take a trip to a wild turkey hunt in the Montana wilderness, and stop at America's most famous turkey-themed restaurant, the Strongbow Inn, for a plate of turkey testicles and turkey eggs. From pets to presidential pardons, it's an up-close look at the feisty fowl that's the reluctant star of our holiday dinners.

Welcome to the world of sizzling hot oil. First, it's a trip to the fair to discover the secrets behind fried classics such as funnel cakes and churros. And how about some deep fried treats such as frogs legs, and Twinkies and Coke? At Mickey's Diner in St. Paul, Minnesota, get schooled in the tricks of the fried food trade from a master short order cook. See what goes into forging the classic cast iron frying pan, supplying deep fryers for American restaurants, and producing billions of pounds of cooking oil. At Kentucky's World Chicken Festival, witness the world's largest stainless steel frying pan fry up to six hundred chicken quarters at a time. Find out what makes international favorites like British fish and chips, Japanese tempura, and Chinese stir-fry so tasty. Cooking oil is now being deployed as a fuel. Marvel at how San Francisco fire trucks are fueling up on the city's used cooking oil.

It's an art. It's a science. It's a marriage of vapor and water. From the elite to the illegal, the banned, to the celebrated, the distillation of spirits is a 50 billion dollar a year business. We will visit brandy, liqueur, moonshine, and absinthe distilleries to see how this magic is done. A trip to the Christian Brothers Distillery in northern California will reveal the secrets of how brandy is made, and in the Deep South we'll observe a working moonshine still. Then it's off to France, where we visit the Courvoisier Cognac distillery, and at the Jade Absinthe Distillery we see how this controversial drink is made. Includes expert commentary and historical perspective given by Bon Appetit's Anthony Dias Blue.