The History Channel

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.

Food Trucks are hitting the big time--across much of America, they're changing the way we eat. From humble beginnings as chuck wagons and hot dog carts, they've taken off as ethnic eateries, gourmet specialists, and even high-tech mega trucks that serve thousands at disaster scenes. Not surprisingly, it takes some pretty sophisticated engineering to make it all work--and turn a truck into a kitchen on wheels.

Jamie Stachowski, the maestro of meat, lifts the lid on the American melting pot to see what s cooking. Beef, Pork and Chicken, the meats Jamie calls the "Usual Suspects" are definitely in the mix, but these animals weren t even on the continent before Columbus discovered the New World. Jamie travels across the country to try and unravel how these meats made it to America, and why. He ll take you places your stomach won t want to leave. Sit down, pull up a plate and dig in... you re in for a madcap, mouth-watering and protein packed exploration of everything meat!

It slices and squeezes, sorts and sizes, mixes and cooks. Every morning we count on it to keep our orange juice fresh, our eggs whole, our cereals flaked, and our McGriddle syrupy--this is Breakfast Tech. Aboard the aircraft carrier USS Stennis, we'll see how technology makes it possible for chefs to prepare a fresh and nutritious breakfast for five thousand hungry sailors. We will take you to the Tyson Foods factory where thousands of pork bellies are dissected into savory, smoked slices of bacon and at the Sunkist Orange Juice Factory, we'll watch a million oranges get squeezed to a pulp. For those on the go, it's a tour of a McDonald's factory to see the McGriddle pancake being made. If you eat breakfast and you're not afraid to see where it came from, join us on this tasty journey.

After water, tea is the second most popular drink in the world. It has been around as a drink for 5000 years, and 6 billion pounds of tea are harvested annually. We begin with a trip to the Lipton's plant in Suffolk, VA., where state of the art machines crank out 24 million teabags a day, and then its off to the only tea plantation in the US, the 127 acre Charleston Plantation in South Carolina. We'll follow the flow of tea from England to the Colonies, where a tea tax precipitated the Boston Tea Party, and chronicle the brief but glorious age of the Clipper Ships, speed craft that brought tea from China to London in less than 100 days. Big news in the 20th century for the tea trade includes the emergence of herbal, powdered, iced and decaf teas. Tour the Celestial Seasonings plant in Boulder Colorado, and then visit a boutique tea garden where expensive teas sell for upwards of $300 a pot.

Our basic need and desire for food has made the supermarket one of the great success stories of modern retailing. Making customers' visits to the market as efficient as possible has led to many technological advancements such as bar coding and a scale that recognizes the type of produce placed on it. We'll explore the psychology of the supermarket including store layout, lighting, music and aromas that trigger the appetite. With a growing percentage of the public interested in eating healthier foods, organic grocers are carving out an increasingly large niche. These are just a few of the items worth checking out in this appetizing hour.

It's the only rock we eat, and we need it to live. History has shown that those who have salt rule the world--and today, this versatile substance has 14,000 known uses. Travel to a salt mine 1,800 feet below Lake Erie where workers blast salt from a massive deposit spanning four states, to an evaporation facility near San Francisco where machines harvest salt from the briny ocean. Visit a Florida restaurant that offers 40 different varieties of salt...and journey to New York to explore salt's surprising number one application: de-icing snowy winter roads. See how a high-tech desalination plant removes salt from ocean water, producing 25 million gallons of drinkable water every day. And if it's speed you're after, look no further than a natural drag strip in Utah made of pure salt.

Why are salaries so taboo in America? We'll finally find out--and get people to spill what's in their paychecks. Along the way, we'll meet a small business owner who turned his leather football-making hobby into a growing small business, factory workers with a long history of manufacturing combat knives for the Marines, and the expert beer brewers at Samuel Adams. And we'll learn incredible facts about American salaries past and present, including what George Washington earned as President.

Get ready to go on the job with the people who make iconic Stetson cowboy hats, woodworkers who create baseball bats from scratch for Major League Baseball, and a man whose high-stakes job is to keep a nuclear facility in Connecticut safe from terrorist attacks. And we'll stop people on the street to see if they'll answer the taboo question: "How much do you earn?"

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: Speed. It's a pure adrenaline rush as we race the top 10 fastest marvels we've featured down to the speediest of all.

It was one of the greatest cities ever depicted in biblical text. Hebrew prophets of the Bible all predicted its destruction--as many as 150 years before it happened. And, when in 539 BCE, Babylon fell to Cyrus the Great of Persia, the prophets were thought to have been proven correct. But scholars and academics have long debated the question of whether these ancient predictions were meant for the city of Babylon of more than 2,500 years ago, or whether they referred to a different Babylon, a future Babylon to be rebuilt where the old city once stood. Ancient Babylon is now known as modern-day Iraq, and eerily similar parallels exist between the prophecies of Babylon and the events of the late 20th and early 21st centuries--including both Gulf Wars and the downfall of Saddam Hussein. Is it possible that Biblical prophecies are playing out in modern times?

Informational programming.

Informational programming.

Informational programming.

Informational programming.

"Remember the Alamo" is one of the most famous historical phrases in U.S. history. Glorified in books, movies and TV, the last stand at the Alamo will now be seen as never before. Bill Chemerka, founder of the Alamo Historical Society, helps re-create a view from above that was impossible to see in 1836. Chermerka's encyclopedic knowledge of all things Alamo, a site tour to the Alamo, and stories shared by the descendents of the event, combined with CGI and "green screen" movie special effects, combine to create an aerial view of the final moments of the attack, as the Texans made their last stand.

Jamie Stachowski, the maestro of meat, lifts the lid on the American melting pot to see what s cooking. Beef, Pork and Chicken, the meats Jamie calls the "Usual Suspects" are definitely in the mix, but these animals weren t even on the continent before Columbus discovered the New World. Jamie travels across the country to try and unravel how these meats made it to America, and why. He ll take you places your stomach won t want to leave. Sit down, pull up a plate and dig in... you re in for a madcap, mouth-watering and protein packed exploration of everything meat!

It slices and squeezes, sorts and sizes, mixes and cooks. Every morning we count on it to keep our orange juice fresh, our eggs whole, our cereals flaked, and our McGriddle syrupy--this is Breakfast Tech. Aboard the aircraft carrier USS Stennis, we'll see how technology makes it possible for chefs to prepare a fresh and nutritious breakfast for five thousand hungry sailors. We will take you to the Tyson Foods factory where thousands of pork bellies are dissected into savory, smoked slices of bacon and at the Sunkist Orange Juice Factory, we'll watch a million oranges get squeezed to a pulp. For those on the go, it's a tour of a McDonald's factory to see the McGriddle pancake being made. If you eat breakfast and you're not afraid to see where it came from, join us on this tasty journey.

After water, tea is the second most popular drink in the world. It has been around as a drink for 5000 years, and 6 billion pounds of tea are harvested annually. We begin with a trip to the Lipton's plant in Suffolk, VA., where state of the art machines crank out 24 million teabags a day, and then its off to the only tea plantation in the US, the 127 acre Charleston Plantation in South Carolina. We'll follow the flow of tea from England to the Colonies, where a tea tax precipitated the Boston Tea Party, and chronicle the brief but glorious age of the Clipper Ships, speed craft that brought tea from China to London in less than 100 days. Big news in the 20th century for the tea trade includes the emergence of herbal, powdered, iced and decaf teas. Tour the Celestial Seasonings plant in Boulder Colorado, and then visit a boutique tea garden where expensive teas sell for upwards of $300 a pot.

Our basic need and desire for food has made the supermarket one of the great success stories of modern retailing. Making customers' visits to the market as efficient as possible has led to many technological advancements such as bar coding and a scale that recognizes the type of produce placed on it. We'll explore the psychology of the supermarket including store layout, lighting, music and aromas that trigger the appetite. With a growing percentage of the public interested in eating healthier foods, organic grocers are carving out an increasingly large niche. These are just a few of the items worth checking out in this appetizing hour.