The History Channel

Mike and Frank stumble upon a potential mega-pick in Northeast Iowa, but will it yield any treasures? Danielle has a lead on a rare, 15-gallon antique gas pump. The guys explore an 1879 Illinois opera house that hasn't been touched since the 1930s. And, Mike introduces Frank to a 94-year-old master collector. Can they pick the picker?

Driving along the back roads of Tennessee in the early morning fog, Mike and Frank are brushing up on their Southern expressions when they spot an awesome property. Once they muster up the courage to ignore the scary "no trespassing" signs, the homeowner opens up his amazing collection of incredible "mantiques". Later, with four barns that are packed to the rafters, a Smokey Mountain property looks perfect. But Mike and Frank's perfect day quickly goes downhill when the collector can't bear to part with anything. Can they break the ice or will their picking spirit be broken first? And, thanks to a lead from Danielle, the guys get a warm welcome from Joe, a lifetime picker whose staggering collection spans over 30 buildings.

Driving through Michigan in a freak spring snowstorm, the prospects look bleak until the guys spot an interesting old Cadillac for sale. With their picking senses twitching, they stop to see what else is on the property. Frank falls hard for a deluxe Model A roadster. But to seal the deal, he's got to talk to the boss and she's not at home! Passionate about revitalizing Detroit's city core, Joel owns an entire neighborhood of 50 adjoining properties, including a 50,000 square foot warehouse that's jam-packed with cool cars, old signs and architectural salvage. It's a picker's dream and the guys dig deep to see what they can uncover. Collecting on a monumental scale, father and son duo Jerry and Jerry's 40-acre property includes a life-size model train town and over 1,000 classic bicycles. The only problem is they've got a hard time selling and their prices are frozen in time! After dropping thousands of dollars on the Model A, Frank faces the appraiser's verdict.

The guys make a return visit to fan favorite Hobo Jack's sprawling forest sanctuary in Illinois. But wading through his "junkalanche" proves easier than making a deal. In Chicago, the guys search for a big-ticket item as they scour a mammoth warehouse stacked floor to ceiling with stuff. Meanwhile, back at the shop, Danielle lines up an appraiser for a one-of-a-kind art cat whose ratty appearance is at odds with its staggering price tag. And along the Illinois back roads, Mike and Frank stumble on a former Dairy Queen turned pickers' paradise.

Americans have a lot of vices and they don't just stay in Vegas. From drugs to gambling, the state you live in may shape how bad you can be.

Modern Marvels is going big, and counting down. We take the "best of" Modern Marvels and give you the MEGA Top 10 countdown. On this edition, the top ten guilty pleasures you just can't resist... America's Favorite Foods.

Americans eat over three and a half billion pounds of chocolate each year--that's 12 pounds per person per year with annual sales topping $13 billion! Take a tour through the entire chocolate making process and learn how chocolate has been thought of as an energizer, an aphrodisiac and a cure-all. Watch as colorful M&Ms are made by the millions at Mars. Visit a working cacao bean farm in Central America for a demonstration of the hand harvesting techniques that have remained unchanged for centuries. To the delight of those who indulge, this awesome edible is now even good for you--full of antioxidants, cholesterol-lowering polyphenols, and heart-healthy flavonols.

Extruders, molds, in-line conveyor belts. Are these machines manufacturing adhesives, plastics, or parts for your car? No, they're making treats for your mouth--and you will see them doing their seductively tasty work in this scrumptious episode. First, we visit Utz Quality Foods in Hanover, Pennsylvania, that produces more than one million pounds of chips per week, and Snyder's of Hanover, the leading US pretzel manufacturer. Next, we focus on the world's largest candy manufacturer, Masterfoods USA, which makes Milky Way, Snickers, Mars, and M&Ms, and take a lick at the world's largest lollipop producer, Tootsie Roll Industries. And at Flower Foods' Crossville, Tennessee plant, an army of cupcakes rolls down a conveyer belt. The final stop is Dreyer's Bakersfield, California plant, where 20,000 ice cream bars and 9,600 drumsticks roll off the line in an hour.

It pulls, stretches, bubbles, hardens, crunches, and melts! We eat about 7-billion tons of it yearly. We're talking about Candy--loved by kids and savored by adults. Candy-making evolved from a handmade operation to high-tech mass production. Nowhere is that more apparent than at Hershey's. On a tour of their newest production facility, we learn how they process the cocoa bean. At See's Candy, we see how they make their famous boxed chocolates--on a slightly smaller scale than Hershey's. We get a sweet history lesson at Schimpff's Confectionery, where they still use small kettles, natural flavors, and hand-operated equipment. Then, we visit Jelly Belly, purveyors of the original gourmet jellybean. Saltwater-taffy pullers hypnotize us on our sweet-tooth tour; we gaze at extruders making miles of licorice rope; and watch as nostalgia candy bars Abba-Zaba and Big Hunk get packaged. And in this sugary hour, we digest the latest sensations--gourmet chocolates and scorpion on a stick!

Candy is America's sweetest guilty pleasure--so appealing that we spend $25 billion annually to experience it. Our cameras venture from Chicago to Santa Cruz, California to show you that behind every delicious bite is a fascinating story of imagination and innovation. Fourth-generation candy makers Nick and Gino Marini reveal how they're redefining the limits of confectioneering with their latest sensation...chocolate-covered bacon. The crew that makes the iconic red and white Starlight Mints demonstrates how they give each piece its trademark color pattern. As your mouth waters throughout the hour, you'll also discover they key ingredient that gives Lemonheads their sour punch...and the surprising substance that puts the polish on Mike and Ikes. And you'll be shocked to learn how little sugar is in cotton candy.

Modern Marvels is going big, and counting down. We take the "best of" Modern Marvels and give you the MEGA Top 10 countdown. On this edition, the top ten guilty pleasures you just can't resist... America's Favorite Foods.

When the Old Man gets concerned about shrinking profits, he offers a steak dinner and a cash prize as an incentive to boost the numbers. As the guys compete to win, they assess a supercharged motorcycle, a 1915 calculator and some two hundred year old buttons that could have connections to George Washington. Who'll claim the prize?

Help the Pawn Stars solve the crime of the century when a man brings in a detective's case file from the infamous Lindbergh baby kidnapping. Will these 79-year-old forensic files contain a hot lead or is this cold case unsolvable? Then, Rick and Chumlee stare down the barrel of a 17th century gun believed to be a musketoon. A shorter version of a musket used by sailors and pirates, will this gun's history shoot the price up or will the negotiation misfire? And later, a 1974 Lotus Europa sports car rolls up to the shop. Can Rick rev up a deal for this ultra sweet ride or will he push it into the red and blow the deal?

The guys head to Michigan hoping to strike automotive gold in the heart of the America's car capital. Clearing the contents of derelict storage lockers, Brian's sprawling auction house is a picker's playground where Mike and Frank get junk drunk as they dig deep. The guys next meet Jim's awesome collection of original automotive advertising art. And Tony wants to thin out his collection of old car and gas station memorabilia. Hoping for a lottery-style return, Mike and Frank battle it out for a collection of motometers before uncovering two items, each with a jaw-dropping pedigree. And Mike makes a sweet deal with a museum curator to ensure that a rare piece of car history finds a permanent place of honor.

Week two of the dry season, and the fights are only getting fiercer. Mick is on the hunt for an aggressive 15-footer who is driving younger crocs out of the area, and he has been hired to take the surly beast off the waters. Chopper pilot Mick Burbidge is opening up an aerial front in the battle for the outback. Mick's been hired to use his chopper to drive 50 head of cattle back to market. There's just one obstacle: a river guarded by a hungry 15-foot crocodile. Native hunter Paul Henwood's on a mission for his tribe. His village has being threatened by a croc turf war. And when two animals fight over the same land, men get caught in the crossfire. Nigel's out for revenge on a 14-footer that knocked him overboard last week. But he'll be racing the coastal, which will empty the river out by midnight. Nigel will have just three hours to bring in his croc, or risk getting bottomed out and stranded.

Jimmie challenges his staff to a scary Halloween costume contest...with a day off as first prize. In keeping with the holiday spirit, the Cajun Pawn Stars are offered a 1967 Cadillac Fleetwood hearse and a Sleepy Hollow movie collectible with a Johnny Depp autograph.

See the Cajun Pawn Stars cast their vote for a letter penned by a college-aged future President...Bill Clinton. Will the guys mount a fierce campaign for this pre-Presidential correspondence or will lack of funds force them to drop out of the race? Then, Jimmie and Tammie mix work and play when they check out a Ferris wheel and other amusement park rides. Can they grease the wheel enough to spin a sale or are their wallets now tall enough for entry? And later, Jimmie sets his sights on an 1895 Colt Navy revolver with an extremely rare and valuable defect. Will Jimmie take a gamble on this gun with the golden glitch or is it not worth taking a shot?

Informational programming.

Informational programming.

Informational programming.

Informational programming.

Informational programming.

Informational programming.

New York's Grand Central has been revolutionary since Cornelius Vanderbilt first envisioned it. Combining architectural beauty with functionality, it changed the face of Manhattan, spurring mid-town development in an area then called "the end of the world." And it won a pivotal Supreme Court case to prevent its destruction!

Americans eat over three and a half billion pounds of chocolate each year--that's 12 pounds per person per year with annual sales topping $13 billion! Take a tour through the entire chocolate making process and learn how chocolate has been thought of as an energizer, an aphrodisiac and a cure-all. Watch as colorful M&Ms are made by the millions at Mars. Visit a working cacao bean farm in Central America for a demonstration of the hand harvesting techniques that have remained unchanged for centuries. To the delight of those who indulge, this awesome edible is now even good for you--full of antioxidants, cholesterol-lowering polyphenols, and heart-healthy flavonols.

Extruders, molds, in-line conveyor belts. Are these machines manufacturing adhesives, plastics, or parts for your car? No, they're making treats for your mouth--and you will see them doing their seductively tasty work in this scrumptious episode. First, we visit Utz Quality Foods in Hanover, Pennsylvania, that produces more than one million pounds of chips per week, and Snyder's of Hanover, the leading US pretzel manufacturer. Next, we focus on the world's largest candy manufacturer, Masterfoods USA, which makes Milky Way, Snickers, Mars, and M&Ms, and take a lick at the world's largest lollipop producer, Tootsie Roll Industries. And at Flower Foods' Crossville, Tennessee plant, an army of cupcakes rolls down a conveyer belt. The final stop is Dreyer's Bakersfield, California plant, where 20,000 ice cream bars and 9,600 drumsticks roll off the line in an hour.

It pulls, stretches, bubbles, hardens, crunches, and melts! We eat about 7-billion tons of it yearly. We're talking about Candy--loved by kids and savored by adults. Candy-making evolved from a handmade operation to high-tech mass production. Nowhere is that more apparent than at Hershey's. On a tour of their newest production facility, we learn how they process the cocoa bean. At See's Candy, we see how they make their famous boxed chocolates--on a slightly smaller scale than Hershey's. We get a sweet history lesson at Schimpff's Confectionery, where they still use small kettles, natural flavors, and hand-operated equipment. Then, we visit Jelly Belly, purveyors of the original gourmet jellybean. Saltwater-taffy pullers hypnotize us on our sweet-tooth tour; we gaze at extruders making miles of licorice rope; and watch as nostalgia candy bars Abba-Zaba and Big Hunk get packaged. And in this sugary hour, we digest the latest sensations--gourmet chocolates and scorpion on a stick!