Saturday

Growing up, “hot tubbing,” meant a bathtub in their front yard fed with a garden hose. Inspired to set things right, brothers Kevin and Andrew get to work on designing and building the Ultimate Cottage Hot Tub. With a lust for unobstructed nighttime stargazing, Andrew pushes his brother towards making the hot tub amphibious so they can float out onto the lake in style to view the stars. With their life jackets and frosty drinks loaded on board, the boys set sail for the adventure of a life (or death) time.

The cottage of brothers Andrew and Kevin lacks a ‘man’tuary: a place to sit, watch fire cook meat, drink liquids that burn your belly, and generally look busy while doing next to nothing. While sweeping the chimney in preparation for the winter in between sips of bourbon and nibbles of smoked salmon, inspiration hits the boys — what if they combine a smoke shack with a bourbon bar? The smoker is the perfect 'smoke screen' that will allow the bros to hit the bar while their wives think they are working hard on preparing food for dinner.

Discover how crumbly, buttery shortbread cookies, moist and creamy Yule logs, crunchy, minty chocolate bark, and sweet and sour candy canes with a twist get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: The tumbling room of a jawbreaker factory sounds like a jet engine; at Tim Hortons’ mammoth roasting facility, super-sized grinders tackle thousands of pounds of beans every hour; 30,000 savory empanadas are made from a single batch; and, the history of cocktail sauce is as zesty as its flavour.

FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Learn the age-old technique that packs the pistachio punch into every bite of baklava; watch as high-tech machines create 150 pounds of candy buttons per hour; a single batch of organic baby food fills 28,000 gourmet pouches; and, while feta cheese starts with a truckload of fresh sheep’s milk, its origins date back to ancient Greece.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: A special machine was developed to put the chunks in Cherry Garcia ice cream; a computer-controlled recipe ensures the perfect blend of Earl Grey tea; a single batch of tapenade fills 15,000 jars; and, a fast-paced machine churns out 500 tutti-frutti lollipops every minute.

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.

Drew visits a series of compulsive collectors and ends up satisfying his own automotive obsession along the way. With Julian in tow, Drew digs through the fantastic stock at a Portsmouth props and costumes warehouse. A developer with a penchant for salvage, Nick’s Norfolk property is packed with curios and a Citroën that reignites Drew’s car-buying demons. The Herring Museum in Great Yarmouth is a honey pot where everything is for sale. At least that’s what Karen says before her husband Ernie arrives on the scene.

On a country house marathon with Julian, Drew’s quest for rare and unique items takes him inside some of Britain’s finest homes. At Great Fulford, Drew shakes on a number of great deals until a reversal of fortune ends up costing him money. Gray’s Court is being turned into a hotel and its owner may just be willing to part with a set of rare tables. Making a sale at the spectacular Chavenage House proves more difficult when Drew rekindles the owner’s interest in her family’s old stuff. At Burton Court, the guys uncover an entire room filled with vintage taxidermy animal heads.

With his new sidekick Tee along for the ride, Drew barters with a baronet at one of Scotland’s grandest estates. Drew tours Eddie’s one-of-a-kind yard, but the seasoned salvager gives him a run for his money. After hand feeding lions, the guys go behind the scenes at a wildlife park. Under pressure to fill their virtually empty van, the chaps visit an old brewery that’s getting a facelift.

Negotiating with non-profit organisations, Drew balances charity with his profit margin. The storage trailers at a fairground museum are jam-packed, but sealing the deal proves tricky. The owner of a Scottish estate is ready to sell, but the home’s best features are too big to move. Drew and Tee trawl through a Northampton salvage yard and then visit a Birmingham basement where a community fundraising effort leads to a win-win situation.

Drew visits an antique dealer whose impressive stock includes a lamp that could make the entire trip worthwhile. After touring a grand Somerset estate, Gavin and Drew search for treasure in the coach house. At a Lincolnshire scrapyard, Drew rummages around a jam-packed salvage container. A sprawling car breaker’s yard yields a major find, but making a deal with the manager proves tricky.

Discover how wild blueberry cream cheese bagels, comforting pot roast, refreshing spring water, and delicious lemon mousse cakes gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Discover how the wondrous Wonderbread, sugary crunchy pralines, hearty Morroccan harira vegan soup, and crystal-clear bagged ice gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Discover how the wonders of sweet icy Freezies, rich parmesan cheese, delicious nut-free banana chocolate chip bars, and crunchy crostinis gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Discover how Danone’s Activia yogurt, snazzy trail mix, organic sweet apple baby cookies, and powerhouse veggie burgers gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Discover how decadent donuts, rich and silky ice cream, spicy hot Korean kimchi, and flaky kosher salt gets to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how spicy salsa, velvety ice cream sandwiches, tangy oka cheese, and crunchy fortune cookies get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how cool and refreshing frozen yogurt, ultra creamy brie, hot and crispy spring rolls, and ooey gooey Sweet Georgia Browns get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how sweet and crispy waffles, tangy, crunchy Doritos nachos, dreamy dark chocolate milk, and an extravagantly cheesy Indian dessert get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how savoury garlic naan, crunchy cheesy puffs, creamy maple cookies and sinfully sweet truffles get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how chewy chocolate treats, nutty health bars, creamy orange bonbons, and a popular zesty condiment gets to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how mouth-puckering gummy worms, crunchy golden tacos, aromatic curry, and chocolaty Easter crème eggs get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how classic Tootsie Pops, salty twisty pretzels, heavenly tiramisu, and sweet and tangy ketchup get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

The spectacular red landscapes of Utah’s Canyonlands are as beautiful as they are inhospitable. Like outlaws of old who were known to eat their own horses out of desperation in this forlorn place, Stroud will cannibalize the mountain-bike he has ridden into the middle of nowhere. As well as these scavenged bike parts to aid him, he also has a multi-tool, a magnesium flint stick and an old energy bar that he uses for a purpose other than eating.

In the remote winter bound forests of Northern Ontario, a crashed plane lies in the snow beside a frozen lake. But this plane didn’t crash here. The plane wreck has been air dropped from a helicopter to provide the perfect conditions for Survivorman to simulate being the victim of a plane crash. For a week Les will have to survive in this brutally cold and snowy wilderness with only an axe, multi-tool and a single blanket to aid him.

Living “off the land” takes on a new meaning as Survivorman Les Stroud casts off for a week at sea. With no food and only a bare minimum of equipment, Les will be set adrift in an inflatable life raft off the coast of Belize. Battling hunger, thirst and the Caribbean heat, he must also keep his cameras dry to film the ordeal. To top it off, not only does the life raft have a few bad water leaks, needing constant bailing but it also leaks air, requiring Les to frequently re-inflate it using only a hand pump. Survivorman is in for a busy 7 day adventure.

“Behind the Scenes” is an intimate one hour look at the making of the series, Survivorman Season One. We go behind the scenes of this ground breaking show, taking a look at never before seen footage, outtakes, and survival training. Les shows us how he films such incredible footage for the nine episodes of Season One, while surviving in some of the harshest climates in the world.

The genesis of the award-winning show Survivorman, Stranded: Summer is a one-hour special that chronicles Les's first time surviving for the cameras in August of 2001. With just two cameras, a few items and nd his wits, Les survives in the Canadian wild.

Launching a new genre of television coined Survival TV, Stranded: Winter chronicles Les Stroud's first time surviving for the cameras in the dead of winter. Les ventures to remote Northern Ontario to endure temperatures of -40 degrees F for a week alone.

A winter island investigation uncovers hauntings in a lodge and lighthouse.

Searching for the ghost of Dr. T.G. Hamilton in his legendary house.

They uncover ghost stories in a 100-year-old lakeside cottage, leading to a new mystery.