Saturday

While brothers Kevin and Andrew may be a little short on food up at their lakeside cottage property, they're not starved for ideas on how to solve their dilemma. Since the foundation of a delicious sandwich is great bread, the boys are sinking their teeth into the Ultimate Bread Oven: a barrel-vault wood-fired brick oven that not only looks impressive but also produces exceptional artisanal loaves. Piling brisket and chicken into the smoker and whipping up a feast of homemade toppings, fillings and spreads, these bros are rising to the challenge -- better bring an empty stomach and plenty of beer!

Campfire sing-alongs are the highlight of the cottage experience for brothers Kevin and Andrew at their lakeside family retreat and this weekend, they've invited guests from all around the lake for the ultimate end-of-summer hootenanny. Always seeking new ways to make a splash, the bros are moving their fire pit from land to water and floating their jamboree out onto the middle of the lake. It's not going to be smooth sailing but they're going to try with a little help from their friends -- their engineer pal Walker is on the way and he's bringing his own brothers along for the ride. Time to tune that old guitar and grab a paddle, the Brojects Ultimate Floating Fire Pit is ready to rock!

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Tofurky is a tasty meat-free alternative to Thanksgiving turkey; these nutty and nutritious snack bars are guilt-free and packed with energy; the sparkly Shirley Temple is arguably the most famous kiddie cocktail ever; and, these one-bite snacks combine generations of love with almonds, cranberries, and decadent white chocolate

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: You’ll find a delectable chunk in nearly every spoonful of red velvet cake ice cream; more than half a million pumpkin spice granola bars are pumped out daily; breakfast becomes a nutty treat with the delectable spread that blends melted chocolate with freshly ground roasted almonds; and, it takes the oil from 24,000 lemons to make 100 batches of lemon burst cookies!

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Planters cocktail peanuts are roasted in a giant oven called the ‘Big Daddy’; Betty Lou’s chocolate-covered snack bars contain freeze-dried vegetables; follow the assembly line that turns out 21 million crispy cream-cheese-filled jalapeno peppers every year; and, Old Montreal steak spice contains a secret blend of 20 herbs and spices.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: A mother-daughter duo has perfected the recipe for gluten-free Nanaimo bars; 250,000 Chunks O’Fruti frozen strawberry fruit bars are produced every day; uncover the history behind savoury Shanghai dumplings and find out why it’s impossible to eat just one; and, these multicoloured retro fruit jellies have attracted a celebrity following.

When a first-time buyer from France places a mammoth order that clears out the shop’s inventory, the team scrambles to pack and ship the goods while Drew enthusiastically hits the road to hunt down more stock. In Brighton, Drew scours a warehouse full of artifacts from a burned-down pier and searches for treasure in a historic cinema. A former air force base in Scotland is a gold mine of industrial fixtures. At a sprawling Scottish salvage yard, Drew gets serious about tracking down the good stuff. Meanwhile, back at the shop, the team continues to pack as their largest-ever order keeps growing.

With non-stop sales at the shop, Drew hits the road with Julian to replenish his stock. A Devon salvage yard is a honey pot of funky pieces and period furniture but the owner’s sales philosophy proves to be a nightmare. The guys visit Europe’s largest air salvage yard where the heat is on to find something worth bragging about. With his salvage hunter’s reputation on the line, Drew heads to Battle where an offbeat inventor’s collection includes a mummified cat, a mechanical hand, and a time machine.

Hoping to score a few rare treasures, Drew visits some legendary hoarders and eccentrics. Although they’ve got incredible collections, they’re also notoriously unwilling to sell. At Geoff’s Dorchester scrap yard, Drew and Julian uncover the mother lode of rare staddle stones. A self-proclaimed inveterate hoarder, Chris’ sprawling property includes an ‘herbaceous car park’, a collection of cement mixers, and everything in between. Ellys Manor is getting an overhaul and its custodian is looking to clear out the shed. After scouring a used farm machinery dealership, Drew is determined to walk away with a prize or two.

Following up on a slew of great leads, Drew crisscrosses the country to meet some real British eccentrics. At the stately home of the cash-strapped Baronet of Maunsel, Drew and Julian dive into the rat-infested sheds. Julian insists on visiting a tank collector where a joyride in a road-legal tank becomes the main event. A test drive at a Model T Ford dealer has self-confessed car hater Gavin head over heels about classic cars. At a sprawling Bicester scrap yard, Drew spots a few rusty treasures but manager Tony proves to be a tough negotiator.

A last-minute cancellation leaves Drew stranded in Somerset but Julian saves the day when he suggests visiting the nearby Bakelite museum. A visit to a classic car enthusiast in Doncaster has Drew revving his engines. Following up on a lead from Mark, Drew visits an out-of-the-way property in the hopes of nabbing some vintage garden urns. Drew’s salvage mojo is rekindled when he gets an unexpected invitation to an old country house. The owner of Tissington Hall is looking to clear out 400 years of clutter. And from the cellar to the turret, there are heaps of unwanted gems.

Drew and Julian visit a massive airplane scrapyard where the collection is staggering but so are the prices. An enchanting Medieval manor home in Somerset is one of the most beautiful Drew has ever seen but its ‘Aladdin’s cave’ proves to be a letdown. With their expenses mounting and hardly any new stock in the van, the guys head to a Dorset farm where a cider enthusiast has a slew of charming old buildings. Still hoping to fill the van, the guys visit salvage legend Jim Wilke but getting him to part with anything may be a challenge.

At the Sacramento State Fair, multiple crews work their buns off to save a chef’s bacon. Meanwhile, things heat up as artisan sculptors wield their pickaxes to create a show-stopping ice bar.

A Toronto bakery prepares a mammoth order for one of the world’s most prestigious hotels. Meanwhile, the overnight juicing team scrambles as a costly mistake puts them behind schedule.

An over-spiced kettle of soup has a Toronto culinary team heading back to the cutting board with just two hours to spare. Meanwhile, the crew at a New York bakery finds itself short on ingredients and at risk of missing the boat.

A squad of Ohio taco artists is determined to win an annual food truck competition. Meanwhile, a Toronto team struggles to create an exotic custom dessert for a prestigious client.

A Las Vegas baking crew struggles with a last-minute order for wedding cakes. Meanwhile, it’s down to the wire as a catering team races to finish meals for hundreds of hungry athletes.

A mega fish order from Harvard University means an early start for a crew of Cape Cod fisherman. Meanwhile, armed with flashlights, two farmers scour their fields for the freshest veggies around.

It’s all hands on deck as a Louisiana shrimping boat heads out on a special mission. Meanwhile, a Toronto catering company prepares thousands of meals for travellers at the country’s busiest airport.

It will take a small army of bakers to whip up 440 birthday cakes by morning. Meanwhile, it’s full steam ahead as an overnight kitchen crew prepares first-class meals for passengers on board an historic Colorado train ride.

The Big Game episode of Food Factory serves up chocolate pizza, crispy jalapeno poppers, a thirst-quenching pilsner, and a sweet chipotle chili.

The Halloween episode of Food Factory goes trick-or-treating for candy corn, booger lollipops, spooktacular gummies, and hand-frosted jack’o’lantern cookies.

The Backyard BBQ episode of Food Factory features gourmet barbecue sauce, grill-ready pineapple spears, vegetarian patties, and old-school hand packed relish.

Food Factory celebrates Canada Day with classic butter tarts, maple syrup candies, handcrafted s'mores ice cream, and a patriotic virgin Caesar.

Les Stroud is shipwrecked on the desert island of Tiburon. Part of the Sonoran desert, Tiburon is searing hot in the day and freezing cold at night. The coastline is a barren stretch with no source of freshwater. Les must distill seawater and scavenge for clams and oysters amongst the rocks and mud to survive. With the threat of stingrays in the shallow waters and coyotes hunting the shoreline, Les battles hunger, fatigue and loneliness in this ten-day survival ordeal.

Les Stroud is shipwrecked on the desert island of Tiburon. After 5 days of surviving on the shore, he treks in-land in search of food, water and shelter. In the mountainous desert landscape, Les must avoid packs of wild coyotes, scorpions and rattlesnakes. Alone and carrying heavy camera equipment, he is at risk of exposure and dehydration. Making fire to distill drinking water, he survives on clams and edible plants in this ten-day survival ordeal.

Les Stroud strands himself in the Norwegian mountains to survive for ten days taking little food, no water or gear, and no safety or camera crew. Does Les stay with his marooned car or push on to find help? Hauling 65 pounds of camera gear, Les makes due with what he has, builds crude shelter, eats what he finds, and proves it takes true will to survive.

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.

Johnny and Jordyn investigate a museum with paranormal activity, culminating in intense activity inside a historic train car.

They explore a vintage arcade where the energy focuses on an old coin-operated horse named Champion.

Investigating a haunted summer camp tied to the legend of Old Man Gimli.