Saturday

Football season is in full swing and brothers Kevin and Andrew have big plans for the season-ending showdown. But instead of going to the game, they're going to bring the game to them. Now with a sizable contingent of football friends geared up for a tailgate party at the cottage, the race is on to create the Ultimate Football Lounge -- an outdoor space protected from the elements complete with comfy insulated sofas made from repurposed wooden pallets, motorized beer coolers, gridiron challenges, and enough food to fill a stadium.

Old man winter has returned to the cottage and brothers Andrew and Kevin are hot on his heels for a weekend of frigid fun. Harkening back to yesteryear, the bros land on their weekend project: a toboggan designed to recapture some of their youth, but tricked out with adult amenities, including an ingenious contraption to take all the hard work out of getting rider and sled back up the hill. But as they soon find out, going up the hill in the Ultimate Toboggan isn't going to be the problem... it's coming back down in one piece!

Discover how slurp-worthy instant noodle soup, sweet and tangy barbecue sauce, rich and fluffy marshmallow chocolate cups, and decadent peanut butter chocolate Buckeyes get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how a warm, soothing Indian vegetable stew, light and airy crunchy Mexican puffs, a chocolaty cheesy Russian treat, and classic sugary gumdrops get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how irresistibly flaky sausage rolls, fluffy marshmallow Easter treats, sweet and sour lollipops, and zesty, crunchy pita puffs get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how tantalizing candied pretzels, finger-licking Cornish pasties, luscious Korean dumplings, and mouthwatering jellybeans get to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

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.

‘Shiver Me Timbers’ in Long Rock, near Penzance, is a treasure trove of strange salvage and quirky antiques. Chris’ beachside bounty includes vintage skateboards and surfboards. Drew and Tee have high hopes for a tractor collection, but the highlight proves to be a joyride on a steamroller. At a school in Somerset, Drew and Gavin uncover an 18th century chimneypiece.

Drew and Tee fly to Norway where they set out on a thousand-mile adventure. Although concerned the prices may be out of reach, Drew seals his first Norwegian deal at an old sawmill turned gallery. Elsewhere, the chaps comb through a sprawling collection of classic car parts. At a wildlife park near Tunhovd, Drew is keen to buy antlers and skulls. Drew and Tee get a warm welcome from the owner of a remote manor farm.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Discover the magic ingredient that keeps chocolate chips from melting away when baked; 1,000 kilograms of nuts are roasted every hour to keep up with the demand for this gourmet snack mix; these pickle slices are called bread and butter chips even though they contain neither; and, a trip to South America was the inspiration for this creamy mushroom soup.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: More than half a million squeezable yogurt tubes are produced every day; an Italian grandma ensures every batch of old-school tomato sauce is made with love; a mind-blowing 1,400 fruity chews are cut and wrapped per minute; and, these two entrepreneurs are betting that tofu’s protein-packed cousin tempeh will become number one.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Rice-A-Roni’s massive assembly line produces six million boxes per week; this speedy Caesar salad kit takes just 30 seconds to prepare; it takes 100,000 Granny Smith apples to make a year’s worth of delectable Whole Foods apple pies; and, nearly 40 million of Glutino’s gluten-free multi-grain English muffins are baked every year.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: After a century, Frank’s RedHot Original Cayenne Pepper Sauce still turns up the heat; seven million boxes of Shredded Wheat are produced every year; it takes art, culture, and science to create these coffee-chocolate bars with barista flair; and, from an obligatory nap to a robotic assembly line, this family-operated farm has perfected the art of hard-boiling eggs.

Food Factory has the scoop on red licorice candy, spicy Sriracha mayonnaise, flaky Turkish bourekas, and an irresistible cookie that combines dark chocolate with two wafer-thin cookies.

Food Factory cooks up millions of cherry chews, silos of ‘elbow’ macaroni, an all-season cranberry Christmas cheesecake, and a crispy exotic snack called chakri.

Food Factory has the inside scoop on honey, sprouted wheat bread, a checkerboard cookie, and irresistible chocolate-covered cherries.

Food Factory has the skinny on a rainbow of candies, ancient rice vinegar, a tangy Thai soup-in-a-bag, and gourmet caramels with a twist.

Food Factory has the goods on an old time candy bar, mountains of cannelloni, Vietnamese rice noodles, and diced butternut squash.

Food Factory reveals the secrets behind maple syrup, Almond Roca® butter toffee popcorn, Turkish Delight, and awesome apples that taste like grapes.

Food Factory has the tantalizing story behind fruit leather, cheese curds, Hello Dolly bars, and Canadian-made guacamole.

Food Factory has the scoop on, handmade exotic truffles, eco-friendly coffee pods, vegetable dumplings, and Moon Cheese.

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.

Exploration of a monastery reveals a vengeful spirit and intense gear interaction.

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

Discover how decadently cheesy Scottish breakfast pies, irresistible chocolate peppermint candies, creamy, tangy fruit yogurt snacks, and sweet and crunchy peanut treats get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how scrumptious burritos, lip smacking bacon-fried rice, sweet little Maraschino cherries, and chewy Abba-Zaba candy bars get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how rustic and crusty dark rye bread, tangy Japanese ginger carrot dressing, sweet and chewy chocolate vanilla cookies, and fluffy crunchy Rocky Road chocolate bars get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how a doubly delicious cake within a cake, a crunchy and spicy Indian snack, sinfully tender frosted sugar cookies, and mouthwatering Greek spinach twisters get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.