The colossal cornerstones of commerce. Oversized outfitters. Merchandise Moguls. Mega Stores are giant facilities engineered to keep up with America's supersized habits. They are the largest, busiest places in the country. Their greatest challenge: keeping up with demand on a massive scale, and to do it, they have everything from scuba divers to sandblasters. It's not what's on the shelves--it's what happens behind the scenes.

It's the unsung essential of modern life. Canning is the method of preserving and packaging food, without which civilization would never have ventured beyond the local food supply. It changed the way the world eats and revolutionized the food industry. There are self heating and self cooling cans, microwaveable cans, ozone safe aerosol cans and cans that store nuclear waste. We will explore where canning has been, where it is now and where it is going in the future.

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.

Chili head alert! It's time to get hot and spicy. First we'll take you to the home of sizzling Tabasco sauce--McIlhenny Company of Louisiana, and to McCormick in Baltimore, Maryland--the leading spice manufacturer in the world. Then, head down south to see who likes it hot at the Southern Mississippi Chili Cook Off. At the Chile Pepper Institute, taste the rare "Bhut Jolokia," the hottest Chile pepper in the world, and learn about the chemical substance capsaicin, which gives the "Bhut" and other popular peppers their tongue-burning heat. At Sol Toro restaurant in Connecticut, owned by basketball great Michael Jordan, customers need to sign a waiver to dine on their sizzling dishes. Go to the manufacturers of horseradish, wasabi, and mustard to find out how their roots and seeds deliver their own distinctive blazing burn. Using the same heat many savor, we'll demonstrate the powerful punch of pepper spray as a weapon.

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.

Discovered around 18,000 years ago, tobacco was first cultivated in the Andes between 5000 and 0:30:0000 B.C. At a modern tobacco farm in North Carolina, a farmer will show us how the crop is harvested and cured and we'll visit the Fuente cigar plantation in the Dominican Republic. While tobacco has brought pleasure to countless smokers the world over--it has sent millions to an early grave. In an interview with the Surgeon General, we will explore this leading public health issue. The show will also look at smokeless methods of consumption as well as explore the use of nicotine replacement therapy.

The colossal cornerstones of commerce. Oversized outfitters. Merchandise Moguls. Mega Stores are giant facilities engineered to keep up with America's supersized habits. They are the largest, busiest places in the country. Their greatest challenge: keeping up with demand on a massive scale, and to do it, they have everything from scuba divers to sandblasters. It's not what's on the shelves--it's what happens behind the scenes.

It's the unsung essential of modern life. Canning is the method of preserving and packaging food, without which civilization would never have ventured beyond the local food supply. It changed the way the world eats and revolutionized the food industry. There are self heating and self cooling cans, microwaveable cans, ozone safe aerosol cans and cans that store nuclear waste. We will explore where canning has been, where it is now and where it is going in the future.

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.

Chili head alert! It's time to get hot and spicy. First we'll take you to the home of sizzling Tabasco sauce--McIlhenny Company of Louisiana, and to McCormick in Baltimore, Maryland--the leading spice manufacturer in the world. Then, head down south to see who likes it hot at the Southern Mississippi Chili Cook Off. At the Chile Pepper Institute, taste the rare "Bhut Jolokia," the hottest Chile pepper in the world, and learn about the chemical substance capsaicin, which gives the "Bhut" and other popular peppers their tongue-burning heat. At Sol Toro restaurant in Connecticut, owned by basketball great Michael Jordan, customers need to sign a waiver to dine on their sizzling dishes. Go to the manufacturers of horseradish, wasabi, and mustard to find out how their roots and seeds deliver their own distinctive blazing burn. Using the same heat many savor, we'll demonstrate the powerful punch of pepper spray as a weapon.

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.

Discovered around 18,000 years ago, tobacco was first cultivated in the Andes between 5000 and 0:30:0000 B.C. At a modern tobacco farm in North Carolina, a farmer will show us how the crop is harvested and cured and we'll visit the Fuente cigar plantation in the Dominican Republic. While tobacco has brought pleasure to countless smokers the world over--it has sent millions to an early grave. In an interview with the Surgeon General, we will explore this leading public health issue. The show will also look at smokeless methods of consumption as well as explore the use of nicotine replacement therapy.

The colossal cornerstones of commerce. Oversized outfitters. Merchandise Moguls. Mega Stores are giant facilities engineered to keep up with America's supersized habits. They are the largest, busiest places in the country. Their greatest challenge: keeping up with demand on a massive scale, and to do it, they have everything from scuba divers to sandblasters. It's not what's on the shelves--it's what happens behind the scenes.

It's the unsung essential of modern life. Canning is the method of preserving and packaging food, without which civilization would never have ventured beyond the local food supply. It changed the way the world eats and revolutionized the food industry. There are self heating and self cooling cans, microwaveable cans, ozone safe aerosol cans and cans that store nuclear waste. We will explore where canning has been, where it is now and where it is going in the future.

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.

Chili head alert! It's time to get hot and spicy. First we'll take you to the home of sizzling Tabasco sauce--McIlhenny Company of Louisiana, and to McCormick in Baltimore, Maryland--the leading spice manufacturer in the world. Then, head down south to see who likes it hot at the Southern Mississippi Chili Cook Off. At the Chile Pepper Institute, taste the rare "Bhut Jolokia," the hottest Chile pepper in the world, and learn about the chemical substance capsaicin, which gives the "Bhut" and other popular peppers their tongue-burning heat. At Sol Toro restaurant in Connecticut, owned by basketball great Michael Jordan, customers need to sign a waiver to dine on their sizzling dishes. Go to the manufacturers of horseradish, wasabi, and mustard to find out how their roots and seeds deliver their own distinctive blazing burn. Using the same heat many savor, we'll demonstrate the powerful punch of pepper spray as a weapon.

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.

Discovered around 18,000 years ago, tobacco was first cultivated in the Andes between 5000 and 0:30:0000 B.C. At a modern tobacco farm in North Carolina, a farmer will show us how the crop is harvested and cured and we'll visit the Fuente cigar plantation in the Dominican Republic. While tobacco has brought pleasure to countless smokers the world over--it has sent millions to an early grave. In an interview with the Surgeon General, we will explore this leading public health issue. The show will also look at smokeless methods of consumption as well as explore the use of nicotine replacement therapy.