Saturday

There’s no avoiding the water hazard at the most unique golf course in all of cottage country. On their lakeside property, brothers Andrew and Kevin are re-imagining the game of golf for the water, putting all nine holes of the Floating Golf Course entirely on the lake itself and designing an equally inventive way to get around the links.

Necessity is the brother of all invention and there’s nothing that brothers Andrew and Kevin need more than a workshop at their lakeside cottage property. But with a mandate from their parents to keep the projects small and out of sight, the bros realize they might have bitten off more than they can chew after a two-and-a-half ton shipping container they intended to re-purpose for this project gets stuck in the driveway.

Food Factory reveals the secrets behind peanut butter cups with a butterscotch twist, mountains of pound cake, triple citrus jelly, and butter chicken cooking sauce.

Food Factory reveals the secrets behind an eco-minded breakfast cereal, artisanal raspberry creams, New York style bagel crisps, and sunshine-yellow food colouring.

Food Factory reveals the secrets behind these iconic throat drops, gluten-free veggie pockets, melt-in-your-mouth peanut butter chocolates, and old school apple butter.

Food Factory serves up Alphabits cereal, squid ink pasta, zesty garden mix, and gummy peach rings.

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.

Drew and Tee visit an exclusive private library in Manchester. In Lancashire, the chaps scour a series of storage lockers in search of anything worth buying. The prices at a father-and-son reclamation yard are sky high. And, at a country estate in Northumberland, Drew must have a well-worn armchair at any cost.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: A classic Canadian candy, 700 million Chicken Bones have been produced since 1885; a single batch of Pastel de Nata yields nearly 4,000 tantalizing tarts; only the largest garlic cloves are coated with olive oil and roasted to perfection; and, it takes ingenuity and a major assembly line to create break-apart chocolate oranges.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Mini Clark Bars are showered by a waterfall of chocolate; 11,000 kilograms of spuds are cooked every hour to make deviled egg potato salad; the dough for puff pastry cheese bites is punctured to prevent them from exploding in your oven; and, potato chip chocolate bars combine two surprising snacks in one delicious treat.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Super-sour Warheads candies contain as much malic acid as allowed by law; find out how veggies are turned into faux meat; every batch of maple bacon chocolate pods starts with two kilograms of crispy bacon; and, in order to make tons of sauerkraut, you’ll need massive tanks that hold 225,000 heads of cabbage.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: You’ll need gallons of brine and up to 50 days to create the perfect pickle; if Fizzies drink tablets get wet too soon the entire factory could foam up; maple cream chocolates combine cocoa beans from Africa with Canadian maple syrup; and, every single bliss ball passes through a heavenly waterfall of chocolate.

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.

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.

Johnny and Jordyn investigate a museum with paranormal activity, culminating in intense activity inside a historic train car.

They explore a vintage arcade where the energy focuses on an old coin-operated horse named Champion.

Investigating a haunted summer camp tied to the legend of Old Man Gimli.