The Food That Built the World

High school friends see an alternative to fast food with the `submarine' sandwich, but they are quickly met with fierce competition from a new submarine joint that becomes one of the biggest restaurant chains in the world.

In the late 1800s, German immigrants Joseph Schlitz and Captain Frederick Pabst find themselves in a battle for beer dominance. In their fight for one-upmanship they help create one of the most popular alcoholic beverages on the planet.

When a commercial caterer realises his two bestselling items are doughnuts and coffee, he joins forces with his brother-in-law to create a revolutionary doughnut chain. Soon a rivalry starts with a beloved Southern-based doughnut shop.

When his ice cream truck breaks down, Tom Carvel discovers that half-melted ice cream is a sure-fire hit with customers.

In a quest to dominate the growing commercial bread industry, Lee Marshall bets on a new kind of white loaf, unwittingly inspiring a homemaker named Margaret Rudkin to come up with a healthier alternative.

Hollywood agent Wally Amos transforms his professional life when he decides to make and sell his own gourmet chocolate chip cookies, and opens America's first cookie store, while housewife Debbi Fields opens her homestyle cookie shop in a mall.

When Colonel Sanders sells his company to investors in 1964, the new owners identify a rising star within the organisation: Dave Thomas.

Small town farmer Orville Redenbacher has a lifelong dream of creating the perfect popcorn kernel, leading to the first significant development of popcorn in thousands of years which he sells nationwide.

Restaurateur Glen Bell works to create a burger alternative for the fast-food market and after several setbacks goes on to help introduce the taco to America; two brothers look to beat the burger by betting that a roast beef sandwich can compete.

In New York City, former Olympic wrestler Rocky Aoki and a perfume salesman become the unlikely fathers of a casual dining revolution when they open wildly different establishments in the heart of the city.

When a New York bakery owner passes away suddenly, his wife Martha Entenmann takes the reigns of the company and grows it into a national powerhouse; a married couple have bankrupted one bakery, but are determined to succeed.

When brothers Hector and Mario Boiardi open an Italian restaurant in Cleveland in 1924, neither man realises that their quest to introduce Italian food to Americans will result in one of the nation's most iconic brands.