Andrew is in California, pulling back the curtain on the production of world-famous Huy Fong Foods' sriracha sauce. He begins at a farm growing hybrid chilis by the acre-full. In fact, ranch owner Craig Underwood harvests nearly 60,000 tons of chilis every year, with proprietary harvesting equipment to boot. Then, it's off to Irwindale where Huy Fond Foods founder David Tran gives Andrew an exclusive look at the production of his sriracha sauce, leaving Andrew in awe at the magnificent journey of the ubiquitous restaurant staple.

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