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Host Marc Summers takes us on the road as we learn more about baked items: everything from potato chips to bagels.

Join Marc Summers as he explores the most notable number ones in food. We'll look at the longest candy counter, explore the oldest restaurant in the U.S. and break open the biggest bag of chips. All this and more on Unwrapped.

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Host Marc Summers uncovers the secrets to the fluff that is marshmallow. Discover why Circus Peanuts taste like bananas and the secrets to making the Mallo Cup. Marc also visits a restaurant that specializes in the Fluffer Nutter.

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Join Marc Summers for things that go "pop!" With behind the scenes looks at the Popcorn Palace, Galco's, a soda pop shop, frozen treats Bomb Pops and Tongue Splashers, Korbel's bubbly, Blow Pops and the Fizzies.

Marc Summers unwraps some of America's favorite appetizers including Chili's potstickers at Ling Ling's, Mimi's cheesy spinach artichoke dip, and Outback's bloomin' Onions.

Marc visits the America Pasta Company, Noodles & Co, Amish Naturals, DelGrosso Amusement Park and S'Mac's mac and cheese, for a look at the many uses of the noodle.

Marc takes a look at our candy bar favorites which includes a Milky Way, NECCO's Clark Bar crunch, Ghirardelli filled squares, Twix Bars, Vosges Bacon Bars along with finding out about the newest trends at the Candy Expo.

Mark looks into our favorite salty treats such as Cape Cod Sea Salt and Vinegar chips, Vlasic Snack'mms, Rold Gold pretzels, Fisher Nuts, Maine Sea Salt and Chef Paul Prudhomme seasoning salt.

Marc takes a look at the making of Reese's Peanut Butter Cups; Mary Jane candy; Denali's Moose Tracks ice cream; Tastykakes Kandy Kake. Also, a look at the P.B. Loco cafes.

Marc takes a look at food items which when combined, tastes even better. Included among the munchies are Newman-O's; A&W Root Beer floats; Andes Mints; and Blue Bunny Ice Cream.

Marc heads to the lobby to pick up some Dots!, Tootsie Rolls, Jolly Time microwave popcorn, J&J Snack Foods pretzels, Dippin' Dots, Twizzlers and ShoWest, part of the newest movie snacks craze.

Marc takes a look at the nut. From smoked almonds at the Blue Diamond factory, See's Candies, Hawaiian Host macadamia nuts, Larabar trail mix, Paramount Farms pistachio plantation and NECCO's Squirrel Nut Zippers.

Marc takes a look at things which are hot, including Tabasco and Buffalo Wild Wings. Plus, Cabot's Habanero cheese and Freshies Habanero Hot Bloody Mary mix. And then a visit to Sol Toro's Tequila Grill.

Start your day off the right way with a filling breakfast. We visit the world of Dunkin' Donuts, TexaSweet grapefruits, Mrs. Butterworth syrup plant, Uncle Wally's muffins, Einstein's and Hindsdale Farms.

Marc Summers opens the season with a look at various popular dips. We visit the Farm Rich factory, Cedar Foods, and even Frito Lays' factory in search of the secrets behind their products.

Marc tackles all things tart, including Warheads, frozen Limeade, Sour Punch Straws and Bob's Frozen Pickle Pops.

Marc takes a look at foods which are bought in roll form, such as cinnamon rolls, spring rolls, sushi rolls and Tootsie Rolls.

Marc takes a look at all foods which are in chip form, such as Sunchips, pickle chips and chocolate covered potato chips.

Marc Summers takes a look at cozy cuisine, as he pays visits to the Campbell Soup company, the Boston Chowda Company, the American Pie Bakery, Manischewitz for matzo ball soup, macaroni and cheese at Amy's Kitchen and Thee's Continental Pastries.

A look at foods which come in a can. Learn about V8 Juice, Vienna Sausages, Bush's Baked Beans, Ice Cream in a can from SheerBliss and Amy's Organic's canned chili.

Marc takes a look at some twisted treats such as Hammond's Candies' new Mike & Ikes, a curled-up cookie called the Pirouline, the American Licorice Company's Super String and Frito Lay spins their classic Cheetos into yummy spirals.

A look at back at snack foods from yesteryear such as Jello, Funyuns, Dairy Queen and Marshmallow Fluff.

A closer look at the hot dog finds us in the Sabrett factory in the Bronx, the Fremont Company in Ohio to lean about sauerkraut, Hinsdale Farms in Indiana to find out more about corn dogs, and buffalo dogs plus French's yellow mustard and an American hot dog-eating champion as he shares his speed-eating secrets.

A close look at snacks and foods eaten at the ball parks, such as Cracker Jacks, Klement's Sausage in Wisconsin, Superpretzels, Gehl's ooey-gooey nacho cheese sauce, churros and Minute Maid soft frozen lemonade.

A look at foods that make us feel good, including: a bouquet of edible flowers from Edible Arrangements, tips from Butterball University on how to create the perfect turkey, and how grandma's chicken soup is being brought to our homes in cans.

Unwrapped visits Callie's Charleston Biscuits and learns the secret behind soul food from Smokey Robinson. Later, discover what the craw-tater is all about at Zapps Potato Chips.

Unwrapped goes behind the scenes of Edwards Pies, Mrs. Baird's portable pies, whoppies, and Weikel Foods' Pie in a Bottle.

Spotlighting colossal treats. Included: a three-foot pie; the Jolly Green Giant; Chicago's Big Bar; Cookietree Bakeries' Mega Bite cookies.

A look at orange flavored foods, plus the fruit itself. Includes a look at the easy to peel Clementine, then its off to Schwan's and the summertime favorite, orange Push'ems, and what it is that makes Welch's marmalade so 'a peelin.'

Marc Summers unwraps an American favorite -- the cherry. First up is Simply Divine Brownies and Chakra Cherry Crumbles, then go behind the scenes at Queen Anne Candy to see how they make their cherry cordials.

Marc takes a look at foods that have a fizz, including how Jones Soda Company put the soda formula in a tablet form and history behind Lost Trail Root Beer. And then how Fizzy Fruit Company makes fruit into their fizzy best and how Airforce Nutrisoda combines carbonation with revitalization.

An inside look at the Junior Mint factory and the history of Mentos. Also: Swiss Colony's mint bark; Metromint water.

Treats that combine sweet and salty flavors are examined. Included: Snickers; the Immaculate Baking Co.; Snyder's Pretzels; Fran's Chocolates.

A look at camping-friendly treats. Included: Russell Stover's s'mores; gourmet meals from Oregon Freeze Dry, Inc.; a GSI camp kitchen; Ocean Spray trail mix; the Itty Bitty Kitchen Handbook; Backpacker's Gourmet Chocolate.

Products shown in the episode include: Grapette, the classic grape soda; Grapple, an apple that tastes like a grape; and a behind the scenes look at how a bottle of Welch's juice is made.

Regional eats from across the U.S. are explored. Included: San Francisco's It's It Ice Cream; Maine lobsters; the Samuel Adams brewery in Boston.

A behind-the-scenes look at the film “No Reservations,” which stars Catherine Zeta Jones and Aaron Eckhart. Included: how the actors were trained in the kitchen.

Chicago's food scene is explored. Included: Vitner's potato chips; innovative meals at Moto Restaurant; the Colorado-based Old Chicago restaurant chain.

The National Hamburger Festival in Akron is visited. Also: a look at Fuddruckers' record-breaking burger; how Burger King's Whopper is made.

Following the apple's high-tech journey from the grove to the grocery store. Also: how Fuji apples are used in sparkling soda.

This look at pizza examines how mozzarella is made and how Freschetta invents new frozen-pizza flavors. Also: Papa Murphy's “take-n-bake” pizza; Combos pizza-flavored pretzles; Domino's annual World's Fastest Pizza Maker contest.

Good-for-you foods that taste good, too, are featured. Included: Kashi cereal; Fuze beverages; Enjoy Life treats for people with food allergies.

A visit to a Dairy Queen test kitchen. Creating custom blends of ice cream at an Internet store. An ice cream making lesson at the Cook Street Culinary School in Denver Colorado.

Check out the old fashioned country store with a stop at Cracker Barrel, and see how Country Crock whips up their margarine spread. Discover how black-eyed peas boil up and head to the White Fence Farm. Lastly, learn about Deep Fried Pickles.

An inside look at the delicatessen, including how pastrami is made, mustard being mixed, pickles getting pickled and rye bread being baked. Learn why the West coast claims to be the king of the corned beef sandwich.

Buffalo-wing popcorn is made at Dale and Thomas; peanut brittle gets a carbonated kick at Anette's Chocolates in California's Napa Valley; health benefits of Glacéau's Vitamin Water are examined.

Summertime treats are featured. Included: cotton candy; Dippin' Dots ice cream; saltwater taffy; frozen custard; corn dogs; the Icee.

Revel in the nostalgia of Red Vines, watch how taffy is formed, and discover a donut shop with a unique twist. Check out how Chuckles churn out and meet an artist painting on a chocolate canvass, all this and more!

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Learn the secrets to Pace Picante, Nacho Sauce and Torrengo tortilla chip.

Marc Summers shows us the history of popular chains such as KFC, Piggly Wiggly, Big Boy, and IHOP.

Get a mouthful of tiny food favorites such as M&M's, Red Hots, and Munchkins.

It isn't just the food that is interesting. Sometimes the containers they come in or we store them in can be just as intriguing.

Learn about unusual foods which include cockroaches and deep-fried Twinkies.

See what goes into French Dressing, the French Chew, and French Bread.

Marc unwraps the secrets behind the Pringles lab and a chocolate-covered chip.

Marc takes out to the ballgame to learn about the history of Super Pretzels, Cracker Jack, and the Hamburger Hall of Fame.

Marc takes us into the world of cheese... everything from plain old blocks of cheese to cheese-flavored popcorn. Cheese, it's good.

Marc Summers takes us back to the candies we loved as a kid and reminds us that some of these classics are still being made.

Learn about the many different sandwiches, both sweet and savory.

Marc Summers dives into the decadent world of fudge.

Get a glimpse into the wonderful world of foods which have been covered by chocolate. They just wouldn't be the same with out it.

Learn how Powerbars are made and learn about the intriguing history of Gatorade.

Get a look at the foreign foods which have become popular in America.

Learn the history of favorite foods like Boston baked beans, Clark Bars, and Root Beer Barrels.

Learn the stories behind retro drinks and find out how the margarita got its name.

Visit an old candy store to see the varieties of candies our grandparents had access to for mere pennies.

Get an inside look at Sugar Daddy and Abba Zabba candy bar production.

After dinner mints are profiled. Find out how Mint Patties and Starlight Mints are made.

Marc takes us coast to coast in search of the perfect "pie." Just who does it best and how do they make the crust?

Learn about the history of the drive-in movie theatres which have become a very rare sight these days.

Popular carnival foods are profiled including hot pretzels and the ever-popular cotton candy.

Find out how movie theatres strive to turn every kernel into a perfect piece of popcorn.

Marc Summers reveals how spicy foods pack their punch.

American drive-ins are toured, beginning with the Texas-based Pig Stand, which originated curbside service in 1921. Other eateries visited include the Varsity in Atlanta, where hot dogs served from a conveyer belt; the Sonic chain, where the roving waitstaff delivers fast food in less than four minutes; and Jack in the Box, which opened the first drive-thru window in 1951. Also: vintage intermission films from drive-in movies.

The pastime of collecting promotional items is explored. Included: cereal giveaways, specialty jelly jars and fast-food toys. Also: a convention devoted to Cracker Jack prizes.

Marc teaches us more about common desserts which come in small packages including Jell-o and Duncan Hines cake mixes.

We learn about how jelly-filled donuts are made. Also featured: a tour of the Jelly-Belly factory.

Marc Summers takes us for a tour of Boston Coffeecake factory and other locations as we learn more about the morning drink many of us rely on to help wake us up.

Learn about the secrets of the Nilla Wafer and see if animal crackers are really cookies or crackers.

A look at favorite snack foods. Included: Cheez-It crackers; Frito-Lay chips; gourmet popcorn. Also: recipes for game-day munchies and the origins of Buffalo wings.

We dare you to tune into this episode which focuses on hot, sour, and generally strange-looking snack foods.

You've heard what hot dogs are made of, but find out the truth about this classic American food.

Find out how many licks it takes to get the center of a Tootsie Pop.

A delectable look at chocolate includes the many varieties of Hershey's candies, as well as the fifth annual All Candy Expo in Chicago. Also: dissecting the chocolate-flavored Tootsie Roll.

Learn about classic breakfast foods including genuine Vermont maple syrup and Honey Buns.

The secrets behind movie fans' favorite brands of box candies, including Dots, Junior Mints and Whoppers. Also, the twisting of Twizzler licorice sticks, as well as a look at the different flavors of Mike & Ike. Hosted by Marc Summers.

Marc takes us through the history of lunchbox food as we learn about juice boxes, Hostess cupcakes, and even Cheetos.

A look at French fries includes the history of Idaho potatoes, as well as the appeal of Heinz ketchup. Also: Arby's fast-food chain reveals how to make curly fries; a New York restaurant wins rave reviews for its Belgian frites served with flavored mayonnaises; and one of the nation's biggest potato processors is toured.

Take a tour of several factories which specialize in creating frozen popsicles and ice cream deserts which come in all shapes and sizes.

A look at marshmallow treats. Included: the taste of artificial bananas in Circus Peanuts; the gooey filling inside Mallo Cups; and a New York City restaurant that serves Fluffernutter sandwiches.

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The popularity of peanut butter is explored. Included: a New York City cafe that serves gourmet peanut-butter sandwiches, along with a look at the spreads produced by Skippy and Krema. Also: old-fashioned mainstay Mary Janes and Reese's Peanut Butter Cups.

Learn about the long history of ice cream toppings including chocolate syrups and colorful sprinkles.

A timeline of the hamburger's history features fast-food chains Wendy's, White Castle and McDonald's. Also: the making of a Vlasic pickle.

Old-time favorite candies include Wax Lips, Sugar Babies, Necco Wafers, Charleston Chews and Skybars.

We get an inside look at Dr. Pepper and A&W Root Beer and tour an LA grocer who carries over 300 different types of soda.

Included: comments by Wheaties champions Mary Lou Retton and Tiger Woods; the Quaker Oats plant in Iowa; “magically delicious” Lucky Charms; Quisp's cyberspace comeback. Also: product mascots such as Tony the Tiger, the Trix rabbit, Toucan Sam and Count Chocula.

A look at candy bars includes Snickers, Milky Way and Three Musketeers. Also: the family-operated Annabelle Candy Co., makers of Big Hunk and Rocky Road; and a trip to Hershey, Pa.

Marc Summers takes viewers to the Great American Beer Fest in hopes of tapping into the secrets of beer.

A chewer's guide to bubble gum. Featured: the production of gumballs; and the history of Dubble Bubble. Also: bubble-gum ice cream.