How Does It Grow

Discover the real reason why asparagus is considered the "king of vegetables." We reveal all the fascinating secrets of this springtime treat as we follow it from seed to fruit (yep, fruit!) to harvest and packing.

You’ve NEVER seen a harvest like this! Watch how pecans — America’s native nut — get from a Georgia orchard to your table in time for Thanksgiving.

Ever wondered why red peppers are more expensive than green peppers? We went straight to the farm to find out this and more — like whether yellow, orange and red peppers are all just shades of one ripening pepper.

Do you know the difference between a peach and a nectarine? (Wait, is this a trick question?) And what is the point of peach fuzz anyway? We answer these questions — and many more — as we follow the harvest of Summer’s sweetest treat.

We hate to break it to you, but you’ve been choosing your oranges all wrong. Find out how the orange growers do it — and also why they’re "terrified" for the future of our groves.

Canola is one of the world's most common -- and controversial -- cooking oils. But what is it? Is there a "canola" plant? To answer these questions, we have to go back in time to a Canadian laboratory.

We break down all the wild facts about the cashew: why so-called raw cashews aren’t really raw; why the nuts are never sold in their shells; how dangerous the processing is; and how a whole other food gets wasted in the process.

Avocados have become a super trendy food, but few of us know how they're even grown or harvested. We visit a California farm to uncover the amazing story of the avocado — and share the secrets to choosing, ripening and cutting the fruit.

Are Raspberries the world's most delicate fruit? Find out why raspberries are touched *just once* by human hands before you buy them. Plus, how to keep them from going moldy so darn fast. HINT: you're doing it wrong!

Is white chocolate really chocolate? Find out the good, the bad and the ugly.

The pumpkin pie the pilgrims made wasn't anything like the pie we eat for Thanksgiving today. We recreated the colonial recipe and discovered -- with a few modern tweaks -- it's a pretty amazing dish.

You’ve been duped: that “pumpkin” puree in the can isn’t pumpkin at all — at least not the kind you think! We bust the great American pumpkin myth and discover why we grow 500 million pounds of the stuff each year — without eating any of it.