Saturday

It's another summer day at the cottage and for brothers Kevin and Andrew, there's no better way to stay cool than with a quick dip in the lake followed by a scoop of ice cream. Of course, what would make it even better is if they didn't have to wait until they came back ashore to partake in tasty frozen treats. Starting with an old ice cream bike, the boys are attaching a table, benches, a soda fountain, and floatation to create a seaworthy ice cream parlour for serving up ice cream floats in the middle of the lake. Decorated in a fun shark theme, the BrojectsFloating Ice Cream Bike is sure to make everyone in the water scream for ice cream.

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!

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.

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.

At a medieval castle in Cumbria, Drew gets a lesson in tomfoolery and tries to seal the deal on the ultimate car accessory. At a working carriage museum in Derbyshire, Drew inadvertently smashes an apothecary relic and later compensates by paying a premium for a pair of unusual masks. Later, a meticulous motor museum offers Drew a blast from the past.

At a Welsh castle, Drew solves a centuries-old salvage mystery, but finding hidden treasure proves trickier than expected. Down the road in Somerset, a mammoth school is clearing out its storage areas and that’s good news for Drew. Later, just a few miles from home, Drew and Tee visit a local slate mine where they uncover an entire Victorian chemist’s shop.

The Gold Devils return to their Fair lady lease in pursuit of their 1000-ounce target, The Ferals face a standstill when their excavator is seized by rivals and Vince Bibi and Murray's last ditch effort gamble pays off with a monster nugget.

In a bid to meet their one-hundred-ounce season target, The Poseidon Crew battle to run two leases simultaneously. Alan and Salty brave uncharted waters and make a significant discovery that could place them in the history books.

A freak accident forces Jacqui and Andrew to call in help, Alan and Salty take a bold gamble for their final push of the season, and Shane and Kate dig up an explosive relic from the past.

Sludge dodges disaster hauling a volatile load. Steve Grahame heads into unknown territory with busted equipment and Macka McCready hits the skids.

Steve Grahame is up the creek without a paddle. Yogi’s running out of time and concrete kings Jared Baldwin and Jonny Rayner are heading off the map into trouble.

Jared Baldwin and Jonny Rayner face an epic fight digging in the dirt. Steve Grahame’s in deep water and Turbo battles bureaucracy to keep his business on the road.

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.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: 200 million pieces of Nitwitz candy are produced every year; so many popchips are made every year that they could circle the earth three times; nearly five million chocolaty Mighty Malts roll off the assembly line every day; and, chicken soup is cooked right in the can.

Two frighteningly delicious special episodes of FOOD FACTORY reveal the story behind some of our all-time favourite Halloween treats: ten million Molasses Kisses roll off the assembly line every year; it takes five days to make the ghoulish gumballs that look just like human eyeballs; green Zombie Bar chocolates feature a creepy crunch and blood red message; and, every Halloween, 20,000 Granny Smith apples become sinfully scary colossal candy apples.

Two frighteningly delicious special episodes of FOOD FACTORY reveal the story behind some of our all-time favourite Halloween treats: Every Bloody Skulls candy starts life in powdered form; like magic, cacao beans are transformed into milk chocolate Witch bars; bat cookies are a buttery blood-thirsty treat; and, spooky marshmallow lollipops are hand-decorated to give each one its own personality.

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.

Ghostly nuns at a former convent-turned-inn interact with guests.

They revisit the McBeth House where their ghost hunting began, uncovering deeper stories with a local medium.

A haunted history tied to a maritime tragedy is uncovered in a skeptical homeowner’s cottage.