Treats are at the heart of so many holidays: Christmas, Diwali, Lunar New Year. We look at how some traditions become integral parts of festivities across cultures.

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Halloween is the opportunity to open our doors and get the community together. We visit the oldest theater in New Orleans to watch scary movies, and learn how one family is making trick-or-treating accessible for every child.

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What makes just a cake a birthday cake? Why do we get ice cream at the ballgame? We investigate why sweets have the power to make anything into a lasting tradition.

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A chocolate factory or a creamery isn’t just a building, it’s a first job, a source of pride, and the foundation of a local economy. We travel across North America to see what happens when a product and a place grow up together.

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Samoas, Thin Mints, or classic chocolate chip? In our Season 2 premiere, we chat with Girl Scouts and Famous Amos to hear stories from entrepreneurs of all ages.

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In our final episode, we zoom out to explore rising trends in the sweets industry.

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On the floor at Ferrero’s Innovation Center, we pull back the curtain on product innovation and flavor science.

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To understand the efforts behind sustainability, Carla follows a key ingredient from harvest to snack.

Featuring:

Chisara Ehiemere, Senior Research Lead for Return on Sustainability Investment at NYU Stern

Boris Saraber, COO of Earthworm Foundation

Nik Wiman, Associate Professor at Oregon State University

Tommaso de Gregorio, Head of Ferrero's Agri Competence Center

Lydia Fortier, Head of Planning and Operations at Ferrero’s Brantford Plant

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How do historic brands grow up while holding true to their core?

Featuring:

Leslie Goddard, Historian

Beth Kimmerle, Food & Flavor Consultant

Michael Lindsey, President and Chief Business Officer, Ferrero North America

Omar Zausa, Managing Director, Ferrero Canada

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