Snack on This!

Host Kalen Allen gets the inside scoop on the delicious foods that help start our day. He starts out with the ooey, gooey cinnamon buns at Cinnabon, where the cinnamon from one specific tree is the "scent-sational" secret to their success. Then at Dunkin', their doughnuts and coffee are so perfectly paired that it even influenced the way their doughnuts were shaped. Plus, the flaky toaster pastries at Nature's Path show that an American innovation can still be improved, while a Denver pickle company created a top-selling Bloody Mary mix practically by accident.

Kalen Allen discovers the secrets behind old school classics as he steps foot in Maruchan's Instant Lunch ramen noodle factory to see how and how many of these budget noodles are made daily. Then, Coca-Cola has a top-secret reputation to uphold and completely different flavors that it ships across the globe. Meanwhile, Carol's makes frozen chocolate chip cookies that are handmade by the millions, while Amy's classic gourmet pizzas are also handmade with the best ingredients possible and shipped everywhere.

Kalen Allen unwraps the foods you can't stop eating, starting with how Jelly Belly takes seven days to make each tiny bean and fit real flavors inside. Then, he looks at the secret sauce at Buffalo Wild Wings and uncommonly good flavors of popcorn, one kernel at a time. Plus, he sees how cookie dough is stuffed with brownie filling for an amazing mash up at High Road.

Kalen Allen scopes out the hottest new snacks, from an infusion of flavor and texture inside the birthday cake truffles at Milk Bar to ice cream with a surprise Hollywood twist at Craig's in Los Angeles. Then, he gets a peek at the out-of-this-world technology behind Moon Cheese and a hot chocolate bomb from Maude Borup that you can eat or melt.

Kalen Allen sneaks a sweet peek at mouthwatering handmade candy that has been made the same way for over 100 years at Hammond's Candies and finds out why Almond Roca has become a chocolate classic in tin. Then, he visits BCakeNY for some deliciousness in a jar and a chocolate artist making inspiring flavor combinations using sound at Vosges Haut-Chocolat.

Kalen Allen takes a brunch break with a creamy yogurt from Noosa that combines an Australian approach with Colorado ingredients and learns how sprouted grains help make amazing everything bagels at Alvarado Street Bakery. Then he checks out how they preserve tomatillo and avocado salsa at Good Foods and jars up gourmet combinations that can be used in everything at Trade Street Jam.