Saturday

This weekend, brothers Andrew and Kevin set their sights on building the Ultimate Outdoor Mobile Kitchen, a cookout station on wheels that they can tow along on their cottage adventures with everything needed to create the perfect surf 'n' turf experience. With a bunch of hungry mouths to feed but not a lot of time to get the job done, the heat is on and the pressure is building. The boys better be ready when sparks fly because this is one ambitious plan that might just blow up in their faces... literally!

Brothers Andrew and Kevin have been known to go over the top when it comes to their DIY creations and their latest is no exception – they’re bringing an upper deck party to their lakeside family cottage by converting the roof of their workshop into the Ultimate Rooftop Patio. Brimming with imaginative and quirky ideas that cover all of their food, drink and fun needs, there’s no shortage of star attractions -- this weekend, the sky's the limit.

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.

Discover how sweet and spicy ginger beer, cheesy portable pizza pockets, tart and tangy double lollipops, and addictive chocolate toffee nut clusters get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how zesty peppermint puff hard candies, flaky cheese straws, fruity mango chutney, and sugary love hearts get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how sugary, shiny Mike and Ikes, crunchy yet chewy Turkish Taffy, cool and refreshing Arizona iced green tea, and rich and luscious shredded cheese get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Drew and his antiques chum Rob are awestruck when they visit the largest privately owned home in Britain. Later, at a salvage operation in Glasgow, Drew loses his mind over a trio of carved folk art heads. The following morning, Drew and Tee visit Scotland’s last remaining tartan factory where they uncover a sample designed for the legendary King of Rock’n’Roll himself.

A massive Derbyshire props business is home to a slew of oversize industrial antiques and a few must-have gems. Down the road in Worcester, the chaps hunt for hidden treasure at an 11th century fortress turned manor house. Later, an old-school London salvage yard features some amazing finds at big-city prices.

Facing a collector with a rock-solid negotiating strategy, Drew counters with a winning tactic of his own. At a 500-year-old Tudor manor in Cheshire, Drew vies for a pair of intriguing sculptures in the summerhouse. And, at a salvage yard in Kent, Drew uncovers a ragtag collection of Victorian era gems.

Drew and Tee find a heavy-duty surprise at a magnificent country house in Scotland. In Edinburgh, the chaps visit a former veterinary college turned arts centre and scour the massive building for overlooked Victorian artifacts. Later, at an antiques dealer in Yorkshire, Drew uncovers a host of the weird and wonderful antiques he lives for.

Taking their treasure hunt offshore, Drew and Tee head to the Isle of Man where they hope its unique history will mean a truckload of rare finds. At a motorbike museum, Drew makes a series of staggering discoveries. Later, the chaps find inspiration at an architectural salvage yard. And, a furniture restoration shop is home to some of the best pieces Drew has seen in ages.

Drew hunts for hidden treasure at a stately 400-year-old school in Cambridgeshire. Down the road in Herefordshire, the chaps tour one of the oldest paper mills in the UK. Later, at a spectacular home turned opera venue in Buckinghamshire, the lady of the house reveals her eclectic collection and penchant for negotiation.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Every jumbo lollipop is hand-twisted to give it its signature shape; Chinese hot and sour soup has been a crowd pleaser for more than 600 years; 13,000 hedgehog chocolates can be poured in an hour; and, seven million scallops are lovingly hand-wrapped in bacon every year.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Raspberry jellies leap through a shower of candy seeds to receive their finishing touch; every piece of crab Rangoon is hand-wrapped and fried to perfection; the key ingredient in cranberry pecan oat clusters is love; and, it takes tons of pressure to transform sugar-free powder into tiny yet powerful mints.

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.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Tabasco sauce is fermented in oak barrels for up to three years; uncover the secret to making irresistible Italian lemon ice; tumble dried for hours, nearly a million kilograms of peanuts hit the major leagues every year; and, double-chocolate mousse starts with two kinds of chocolate and lots of whipped cream.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: The secret to delicious Dijon mustard is a whole lot of Chardonnay; a single batch of rabbi-approved coconut macaroons weighs in at 15,000 kg; eight million bottles of kosher certified teriyaki sauce are blended every year; and, hazelnut cream-filled wafers are toasted for just 40 seconds.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: 1,300 cans of cola are produced every minute; it takes two strains of bacteria and a modern centrifuge to produce fat-free Greek yogurt by the gallon; more than 700,000 kg of butter cream is used every year to make mountains of Swiss roll cakes; and, 30,000 jars of pickled sliced beets roll off the assembly line every day.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: More than one and a half billion Sixlets candies are produced every year; it takes 40,000 heads of cabbage to make 400,000 cabbage rolls; sweet and salty popcorn puts a twist on an ancient snack; and, potato skins chips look just like their deli counter counterparts.

Les Stroud travels to the Mitre Peninsula, a remote peninsula located on the easternmost tip of Isla Grande in the province of Tierra del Fuego, Argentina. This part of Patagonia is known as being particularly unforgiving and inaccessible due to the ever-changing weather, the absence of roads or paths and a combination of cliffs, peat bogs, forest and valleys. For 10 000 years, the indigenous people of Tierra del Fuego lived on the land. After the appearance of white men, the indigenous population was wiped out in a matter of 200 years. Despite efforts to settle in the peninsula that included seal fur factories, gold mining, logging and cattle ranching, no venture has ever endured the harsh environment. Les will be dropped into this inhospitable landscape and left to survive with no food, no shelter, no water, and no safety gear or camera crew.

Les journeys to an active volcano chain found in the Grenadine Islands deep in the heart of the Caribbean Sea. Stranding himself on an uninhabited island called Frigate, Les is left to survive on his own. Discovered by Columbus in 1498, the island has remained untouched by civilization for centuries largely due to the fierce waves that pummel its craggy shores. Scouring the shoreline for edible marine life, Les must work to secure freshwater, build shelter and make fire. While being stranded on a Caribbean island may sound inviting, it is in reality incredibly difficult. Les is forced to eat prickly pear cactus, hunt for bird eggs and even contemplates trapping one of the thousands of turtles that occupy the island. When it comes to survival islands, the island of Frigate offers what all islands do: isolation…of your body, your mind and your spirit. Time away can be a good thing, but this is no vacation.

Les pits his jungle survival skills against the incredibly diverse mountain jungle terrain of Grenada’s largest active mountain, Mt. St. Catherine. Nestled along the invisible line where the Caribbean Sea meets the Atlantic Ocean, northeast of Venezuela, this island jungle feels mysterious, shrouded in mist, veiled from the sun by thick blankets of cloud. For this, the high-altitude jungle has earned the name “Cloud Forest”. Boasting its original ecosystem, the jungle is home to mona monkeys, tarantulas, scorpions, armadillo, iguana, parrots and possums –an abundance of food for Les if he can catch it. Les must use his years of jungle survival experience to avoid the many poisonous plants and trees indigenous to the jungle – all while carrying more than 50 pounds of camera gear on his back.

After all his years of wilderness survival around the globe, the forests of Ontario’s Temagami still rank as some of the most difficult, harrowing and challenging survival experiences Les has ever faced. Breathtakingly beautiful, Temagami’s old growth pine forests and refreshing blue lakes, bountiful with fish and wildlife, are sure to test Les’s survival skills yet again. Les returns to the oldest mountain ranges in North America to survive with no food, no water, no shelter, no safety and no camera crew. He survives eating wild edibles, hunting for food, making a fire and building a shelter. Key challenges are the incessant sting of mosquitos, blackflies and deerflies, as well as staying ever vigilant for moose, wolves, bears and other territorial wildlife.

Les and his 16-year-old son Logan find themselves trapped without supplies and without a way home while sea kayaking along the coastline of British Columbia. Staying hydrated, fed and warm takes on a whole new meaning with Logan by his side. Lack of food, unsafe water and inclement weather can wreck havoc on the body – let alone one’s mood. Logan’s better at video games than survival and better at hockey than starting a fire. Distraction can cause mistakes…and mistakes can be very costly.

Les and Logan set out for a father/son fishing trip in a tin boat. Stranded after their motor dies, Les and Logan are quickly plunged into an intense survival situation that could happen to any summer cottager. This father/son team must work together to stay hydrated, secure food, make shelter and flag down a rescue plane. Les gets creative using bug spray as a fire-starter. Father/son dynamics effect his decision-making.

Paranormal activity is revealed through a spirit box session at a bowling alley.

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

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