Saturday

Bruce turns James Bond when a WWII Resistance museum in France sends him on a mission to find secret and spy related items. Such objects are rare and Bruce’s little black book of dealers and private collectors takes him around the UK and over to Italy. Uncovering a box of parts for a special anti-tank weapon, designed by ‘Churchill’s Toyshop’ that made secret weapons for spies, he charges Freddy with restoring it to test and sell to a buyer. Needless to say it ends with a bang!

Producer Bruce Nash ("Most Shocking") is behind this adrenaline-fueled series that features civilians and law enforcement officers in risky, selfless rescue missions. Each one-hour episode presents an account of a rescue effort from the dual perspectives of hero and victim.

Producer Bruce Nash ("Most Shocking") is behind this adrenaline-fueled series that features civilians and law enforcement officers in risky, selfless rescue missions. Each one-hour episode presents an account of a rescue effort from the dual perspectives of hero and victim.

Producer Bruce Nash ("Most Shocking") is behind this adrenaline-fueled series that features civilians and law enforcement officers in risky, selfless rescue missions. Each one-hour episode presents an account of a rescue effort from the dual perspectives of hero and victim.

Discover how sweet plump tomatoes, perfect muffins, breath saving candy, and the richest tasting gnocchi gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Discover how slow cooked bagels, delicious airplane food, crunchy multigrain Sun Chips™; and the tastiest organic vegan carrot cake gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Discover how succulent rainbow trout, crunchy roasted cashew nuts, expertly sliced apples, and unspeakably tasty peameal bacon gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Discover how chewy granola bars, tasty BBQ veggie medleys, rich blue cheese, and hearty rice cakes gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

The Big Eye has suffered its worst season yet, and bringing in only 11,000 pounds of fish for two months of fishing has left crew morale at an all-time low. Chomps decides to call it a season for the Big Eye and when the news reaches the crew, morale is boosted but not for long. Instead of steaming 60 miles to his home port in Wanchese, North Carolina, the captain decides to put his boat and crew in harm’s way to chase a better fish price 350 miles north. The Hannah Boden fights to finish their season strong, but they are held up with mechanical issues. The hours spent trying to fix the autopilot allowed the sharks to eat what small catch they had on the line. With everything seemingly working against them, Captain Linda turns the boat and steams for her home port of Portland, Maine to offload their final trip of the season. The fleet’s top earner, Scotty, has also suffered through the worst season of his career. Poor fishing on the Grand Banks forced the Eagle Eye II to finish their season up down south at Georges Bank. The Georges moon brought tuna after tuna onto the deck of the Eagle Eye II, but now the fish have disappeared, and Scotty is left with no choice but to call it a season. The captain’s decision to finish the season off on Georges Bank pays off and each deckhand goes home with 33 grand. With a decent trip aboard, Captain Slick has his crew set out once again. The crew knows they have a nice payday in the fish hold, but they are after a great one. The haulback begins, and the hooks start coming up when Slick realizes the fish have left and it’s time to call it a season. With heads held high, the Frances Anne returns to Barnegat Light, New Jersey to offload. Though slowed up by an injury, a busted autopilot, and a greenhorn, Captain Slick was able to fish his way to the top spot catching a total of 50,800 pounds.

As the fall swordfishing season descends on the Grand Banks, boats along the Atlantic Coast head out into high seas, facing brutal weather and long hours to bring in the swordfish. On the Eagle Eye II, Captain Scotty Drabinowicz is eager to maintain his reputation as one of the fleet’s top captains. But his season is off to a bad start when he’s crowded out of his favorite fishing spot and forced to find a new place to fish. Captain Chris “Chompers” Hansen is also desperate to get the Big Eye to sea. Crew injuries and delays have stuck Chompers with a $50,000 bill before he’s even left the dock. Already under the gun to catch twice as much fish, Chompers is heading to the Grand Banks in the fleet’s smallest boat with three crewmembers he’s never worked with, and one greenhorn that’s never even been swordfishing. Captain Linda Greenlaw returns to reclaim her status as a legendary swordfisherman with a new boat, the Bjorn II. After a poor performance last season, Captain Greenlaw vows to retire from swordfishing if she can’t bring in the fish this year. But before she’s even left the harbor, disaster strikes when the boat runs aground and the crew starts to wonder if Captain Greenlaw still has what it takes.

Captain Slick arrives to the fishing grounds only to find out he is in second position and not exactly where he wanted to be. After a hurried set out, the crew on the Frances Anne experiences an exhausting first haul back. Even though the rough day turned out to be a solid first set, the captain is less than happy about his young gun crew and is not afraid to express it. The seas are high and so are the tensions on the Bjorn II. After a morning of colossal waves and monster fish the crew soon realizes that this is not lobstering. After a man goes down, Captain Linda quickly orders another off the deck. With two men down can the renowned sword fisherman reclaim her title? On the Eagle Eye II, Captain Scotty knows that he will not have another 10,000-pound day but he is testing the waters and using his experience to plot out his next move. After sharing information with Captain Linda and the Bjorn II, Scotty and his crew catch a slew of blue dogs but keep shark tagger, Lisa Natanson, busy. The Eagle Eye II wonders if this wave of less than stellar sets has to do with the bad luck that the Bjorn II has been having. The fishing vessel Big Eye has finally made it to the Grand Banks fishing grounds and the captain is chomping at the bit to set out. With a greenhorn and the rest of the crew older than himself Captain Chris is cautiously optimistic about how their first trip will go. After an average catch and beeper buoy mayhem aboard, Chris is wondering if his decision to go to the Grand Banks was a good one.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: On their 90-minute trip to becoming curly fries, truckloads of potatoes enjoy a steam bath and a ride through a top-secret cutter; it takes 200,000 kilograms of cream cheese to frost half a million red velvet cakes a year; 50,000 vegetable pot pies are assembled and baked daily; and, Mitchell Sweets are marshmallow squares covered in fresh gooey caramel.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Fish fingers are showered with batter and breadcrumbs, and fried to golden brown in just 20 seconds; corn meal is puffed to perfection and then covered with caramel; on their way to becoming crinkle cut sweet potato fries, crate loads of sweet potatoes are showered, peeled, diced, and dried; and, chunks of cookie dough batter hit the deep freeze before being smothered in milk chocolate.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Over 3,000,000 hamburger patties are produced every single day; ribbon candy is sent through a crimper to get its signature shape; Mexican chocolate discs are based on a tradition that dates back thousands of years; and, it takes a secret sauce and loads of cheese to keep the enchilada assembly line moving.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Every 4,000-litre batch of micro-brewed root beer contains shovelfuls of spices and birch bark; sinfully delicious mini chocolate cakes, Lil’ Devils are hand-dipped in dark chocolate; it takes up to six months to make tamari soy sauce; and, kosher matzo bread must be completed in 18 minutes or the entire batch is scrapped

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: 50 million Big Hunks of peanutty nougat are produced every year; potato pellets become Smart Fries in just two minutes flat; one million gummy bears are produced every hour; and, apple chips feature one single ingredient and deliver the crispy satisfaction of potato chips without all the calories.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: One million kilograms of ChocoRocks are produced every year; pretzel nuggets get their crunch in a 15-metre oven; the secret to perfect French fried onions is a multi-step battering process; and, Italian Brio soda gets its signature zing from a citrus fruit called chinotto.

A role-playing game player gets ticketed for speeding.

An officer meets a very hairy and eccentric male stripper.

An officer encounters a smooth-talking used car salesman.

An officer meets Lola, a funny senior citizen;.

A car salesman tries to talk an officer into buying a lemon.

An officer pulls over a driver who is addicted to her blog.

With springtime just around the corner, the anticipation of warm weather and longer days gets brothers Andrew and Kevin dreaming about adventures they can do in cottage country. With plenty of beautiful beaches, pristine parks, and lakeside campgrounds scattered throughout the area, the boys decide that they need to be able to take their cottage with them on their adventures. Thus, is born the Brojects Mobile Mini Cottage.

Unable to decide whether to build a new bowling alley or a new dock for their cottage property, brothers Andrew and Kevin decide to do both, combining two ideas into one: the Brojects Browling Alley is a floating wooden boat dock that will also double as a ten-pin bowling lane, complete with gutters, a mechanical pinsetter and a ball return system. But will the bros turn out to be the kingpins of the lake or just pinheads?

Inspired by the swim-up bars at Caribbean resorts, brothers Andrew and Kevin set out to construct one of their own at their lakeside cottage property, highlighted by underwater seating, a floating pool table and a gleaming bartop made entirely out of nickels that the bros nickname, “The Barnickel”. With summer in full swing and the temperatures soaring, it’s time to beat the heat by paddling a canoe over to the Brojects Ultimate Swim-Up Bar.

There’s no avoiding the water hazard at the most unique golf course in all of cottage country. On their lakeside property, brothers Andrew and Kevin are re-imagining the game of golf for the water, putting all nine holes of the Floating Golf Course entirely on the lake itself and designing an equally inventive way to get around the links.

Necessity is the brother of all invention and there’s nothing that brothers Andrew and Kevin need more than a workshop at their lakeside cottage property. But with a mandate from their parents to keep the projects small and out of sight, the bros realize they might have bitten off more than they can chew after a two-and-a-half ton shipping container they intended to re-purpose for this project gets stuck in the driveway.

For brothers Andrew and Kevin, summers by the lake at their cottage property lack for only one thing: a beach. It’s a situation that they plan to rectify immediately in their quest to host the Ultimate Beach Party. A truckload of sand later and they quickly realize why it takes Mother Nature millennia to craft a beautiful beach. With a tiki bar, open fire spit, tropical cocktails and DIY hula hoops still to build – this is a beach party, Brojects style.

As a storm closes in on Nome, tensions rise in the fleet. While the dredgers battle rough seas to get the gold, Shawn disagrees with Steve's dream to go mining inland.

The summer mining season heats up and everyone is feeling the pressure to get gold. A near-fatal mishap and personnel problems plague the fleet, proving once again that the Bering Sea doesn't give up her gold easily.

The summer season is well underway, but pressure to get gold is turning the miners against each other. Steve's inland mining plan may lead to breaking up the Pomrenkes' family business.

Les Stroud is stranded in the Norwegian mountains. This will prove to be the most difficult survival expedition of Les’s twenty-year career. With no food or water, no safety or camera crew, Les must haul 65 pounds of camera gear down the slick wet mountainside in the hope of finding shelter. Scavenging what he can from the barren landscape, exhausted and starving, Les draws on his years of experience and the will to survive in order to make it the full ten days.

Through the perilous jungle Survivorman treks deep, with the help of a couple of local guides. Led off the beaten path he is deserted alone in this primordial landscape. Starting off the week sick with a parasite form the water, all of Les’s survival expertise will be tested for the next 7 days as food is scarce and shelter from the rain is hard to find in the deep jungles of Papua New Guinea

Temagami, pronounced “Te-MAWG-a-mee” is Ojibway for “deep water by the shore.” It’s located in northeastern Ontario and home of some of the oldest rocks on the face of the planet, old growth pine forests, clear deep lakes, and it boasts artifacts and stone drawings dating as far back as 6000 B.C. It was Grey Owl’s stomping ground and now, Survivorman’s.