Saturday

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.

The lake at the cottage is not open for winter fishing so the brothers Andrew and Kevin decide they need a mobile ice fishing shack they can haul into the middle of a frozen lake. But it’s not just going to be any old shack — the brothers, together with their engineer pal Walker, are aiming for something that can rightfully be called the Ultimate Ice Fishing Shack.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: A sheet of molten candy is transformed by hand and machine into tutti-frutti candies; 300,000 spinach potato latkes are flash fried and frozen every day; making gluten-free shirataki noodles requires precision and a magic ingredient; and, these guilt-free crisps pack loads of pinto beans and vegetables into every cheesy bite

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: The recipe for these popular peanut butter cups hasn’t changed in nearly a century; five million roasted vegetable soufflés are baked every year; a former conductor has turned his grandma’s almond cookies into a nearly guilt-free snack; and, find out what it takes to make puttanesca pasta sauce by the barrel.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Visit the state-of-the-art factory that produces 1.5 billion chocolate truffles a year; meet the guilt-free muffin that’s as satisfying as it is healthy; retro Hot Tamales are still North America’s number one cinnamon flavored candy; and, layers of buttery dough and tangy cheese are the secret to light and flaky gourmet cheese crisps.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Find out how you can produce 500,000 chocolate bars a day; it takes 35,000 cashew nuts to make a single batch of the fudge-like candy called kaju katli; these crumbly melt-in-your-mouth cookies go by more names than a secret agent; and, this refreshing smoothie combines tropical flair with a host of health benefits.

Drew finds the mother lode of carnival memorabilia on a behind-the-scenes tour of Wookey Hole’s entertainment complex. At a boarding school in Dorset, Drew searches for treasure in the undercroft. At a stately home in Norfolk, the chaps uncover a noble relic in the stables. And, in Suffolk, Drew meets a kindred spirit at a remarkable arts and crafts shop.

Drew and Tee search for classic English country house furniture at a converted 900-year-old abbey in Somerset. Later, Drew gets revved up at a pedal car museum in East Sussex. Down the road, the chaps visit to a father-and-son antique dealing duo with two sprawling yet very different shops.

At a Cambridge country house hotel, Drew uncovers the mother lode of period shop fittings. A massive salvage yard is home to everything from vintage building materials to Victorian fireplaces. A carefully curated warehouse makes Drew’s job easy. And, the owner of magnificent Apley Estate is in the mood for a clear out.

The chaps make a series of startling finds at a refurbished country house hotel in the Lake District. Down the road in Hertfordshire, Drew visits one of the most staggering automobilia collections he’s ever seen. Later, Drew and Tee uncover a folk art surprise at a fully operational Victorian flourmill museum.

At a Dorset salvage yard, Drew uncovers a bathing beauty he suspects is an Art Nouveau masterpiece and later makes an unusual purchase at a country hotel. In Liverpool, the chaps visit an antiques dealer who specializes in the unique and bizarre. And, at Lancing College, the duo tour the largest school chapel in the world before searching the crypt for hidden treasure.

A massive department store in Reading is shutting its doors, and Drew is hoping to pick up as many retro shop fittings as he can. Later, Drew rummages through the barn of an Elizabethan country house in search of hidden treasure. And, in Northamtonshire, the chaps find a massive centuries-old relic among the brambles.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Discover the tantalizing secrets of the ice cream that’s served like a cake; tangy tartar sauce has an ancient story and is perfected daily; it takes slabs of cake and a special machine to make bite-size cake pops; and, Dead Sea salt gives artisanal almonds their signature crunch.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Caribbean-inspired candy bars take a trip through a chocolate waterfall; it takes 100 kilograms of corn meal to produce a single batch of polenta crisps; every maple-flavoured Danish is packed with a magical filling; and, Alfredo risotto is so popular that more than 25 million boxes of it are produced every year.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: It takes a river of liquid nitrogen to make instant fruit smoothies; find out how raw beans become luscious almond chocolate bars; paneer is the most popular cheese in southeast Asia and doesn’t melt when it’s cooked; and, wasabi horseradish mustard features a spicy story only science can explain.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: It takes 1.5 million kilograms of strawberry sauce to make a year’s worth of sundae ice cream; hundreds of tacitos are hand-rolled every minute; making marshmallows is a race against time; and, after a massive shredder cuts the vegetables down to size, broccoli slaw is washed twice before hitting the spin cycle.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: We spill the beans on an irresistible protein-packed breakfast cereal; a love for soda pop was the inspiration for an artisanal cream soda; the recipe for irresistible vegan mayonnaise came to its creator in a dream; and, a quarter of a million churros are dusted with cinnamon and flash-fried to perfection every day.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Two fun-loving brothers have put an organic spin on the classic cheese twist; millions of bite-size mint chocolate patties roll off the assembly line every day; 200 litres of vodka are used every month to put the zing in a special pasta sauce; and, high-end chili powder contains seven spices from around the world.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Tortilla chips are baked in a tunnel oven before taking a dip in a giant fryer; grandma’s kitchen flavour is baked into 200,000 bite-size coffee cakes every day; vegan mint double chocolate cookies will blow your palate and your mind; and, it takes an entire assembly line to produce the blockbuster convenience of microwaveable popcorn.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Discover why Triple ‘C’ cheesecake is a chocolate lover’s fantasy; witness a massive menagerie of soon-to-be animal crackers stampeding through a giant tunnel oven; watch as spaghetti-like strands of dough become perfectly crispy sweet potato fries; and, combined with its 2000-year history, tofu’s bland reputation is getting an overhaul with a gourmet version that’s anything but.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Up to 70 million, picture-perfect Hershey’s Kisses are produced daily; a crepini is the sweet fusion of the French crepe with the Russian blini; there’s a sisterhood behind the gummy candies that look just like rainforest frogs; and, every year, top-of-the-line vanilla extract is made by the tanker-load.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: A sheet of molten candy is transformed by hand and machine into tutti-frutti candies; 300,000 spinach potato latkes are flash fried and frozen every day; making gluten-free shirataki noodles requires precision and a magic ingredient; and, these guilt-free crisps pack loads of pinto beans and vegetables into every cheesy bite

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: The recipe for these popular peanut butter cups hasn’t changed in nearly a century; five million roasted vegetable soufflés are baked every year; a former conductor has turned his grandma’s almond cookies into a nearly guilt-free snack; and, find out what it takes to make puttanesca pasta sauce by the barrel.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Visit the state-of-the-art factory that produces 1.5 billion chocolate truffles a year; meet the guilt-free muffin that’s as satisfying as it is healthy; retro Hot Tamales are still North America’s number one cinnamon flavored candy; and, layers of buttery dough and tangy cheese are the secret to light and flaky gourmet cheese crisps.

Survivorman Les Stroud arrives in the stunning yet sizzling hot plains of South Africa via hot air balloon. Les must immediately contend with potential danger from lions, hippos, water buffalo and the deadly black mamba so feared by humans. Everyday Les is on the move, trying to survive on only one small bottle of water, a machete and his trusty multi tool. Luckily, the rainy season brings more water to the area, but he must always stay alert to avoid the dangers of Africa’s wildlife. The air balloon comes in handy, serving as both a hammock and shelter, but it won’t solve the problem of having no food and staying alive, in the remote African plains.

Alaska is known as the “Land of the Midnight Sun.” As Stroud enters an ocean bay called “Taroka Arm” by sea kayak, there’s only about four hours of twilight per day and he knows that Mother Nature is going to wreak havoc upon his internal clock. At this time of year, the salmon in this bay are active and so are the black bears and grizzlies, which Les will have to steer clear of if he’s going to make it through this week alive. This coastline has the second highest tides in the world and finding high, dry land is first priority. Les builds a shelter made from rubbish combed from the beach and then attempts to fight off hypothermia and the ever present mosquitos by making a fire. He then uses the primitive method of flint knapping to make a hook to attempt to catch salmon but, as the fish jump around the kayak without a single bite, Les is reminded once again that hunger doesn’t make fishing any easier.

In the dangerous depths of the Amazon Rainforest lurk predators of all shapes and sizes. Just one touch from a poisonous spider, army ant and caterpillar can kill and the constant rain and humidity do not make matters any better. After brushing up on wilderness and hunting tactics from the skilled Waorani tribe, Les will have to survive on next to nothing while capturing it all with the camera equipment he lugs around, trying to keep everything dry and in working order.

With temperatures of the sand reaching 60 C, Les has his work cut out for him surviving in the scorching red sands of the Kalahari Desert. With only enough water for four days, Les mimics the Bushmen and sits still in the shade during daylight. Night is another story, however, when temperatures drop to as low as 7 C. Can Les survive on locust and scorpions, or will he have to surrender to the sand?

Although snowmobiles are the main mode of travel in Labrador, dog sledding is the way Les will get around the freezing north. Even though he brought along a survival kit, including fishing supplies, duct tape, rope, his multi tool and a .22 rifle, he is still without the crucial essentials needed to survive Labrador in the winter. Unable to catch a break, Les hits a low point as he is forced to steal food from the dogs. When he finds himself completely stranded due to a rapid thaw and unable to continue on his journey, his only hope is to turn to the skies.

The Cook Islands are situated about as far away from everywhere as you can possibly get; the middle of the South Pacific Ocean. Being one of the most deceptive places on the planet, this tropical paradise hides some horribly unperceivable dangers including the world’s most venomous fish, the stone fish. Les, equipped with only his scuba gear, is abandoned by his crew at sea to recreate a frightfully common occurrence; separated from your boat and left alone in the ocean waters. Utilizing a shipwreck on the beach of a small tropical island to live amongst the rats for 7 days, he uses his knowledge as a survival expert to make it through the week, alone. With a constant bombardment of tropical storms, Les must gather food, collect rain water and make his own tools, while surviving in the Cook Islands.

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

A séance with a paranormal investigator brings possible contact with Dr. Hamilton.

First night investigating the haunted Trans-Allegheny Asylum.