Saturday

Under direction from their wives to build a play area for the kids, the boys tackle the ultimate playground. Having unleashed their inner eight year-olds in creating a cottage playground for their children, brothers Andrew and Kevin realize they’re actually making one for themselves. The boys hurl themselves headlong into slack lines, zip lines, teeter-totters and a man-sized version of a baby bouncer, proving the old adage that while growing old is mandatory, growing up is optional.

Growing up, “hot tubbing,” meant a bathtub in their front yard fed with a garden hose. Inspired to set things right, brothers Kevin and Andrew get to work on designing and building the Ultimate Cottage Hot Tub. With a lust for unobstructed nighttime stargazing, Andrew pushes his brother towards making the hot tub amphibious so they can float out onto the lake in style to view the stars. With their life jackets and frosty drinks loaded on board, the boys set sail for the adventure of a life (or death) time.

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.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: it takes just 12 hours to make 144,000 pints of this decadent ice cream; curry lovers go nuts for this irresistible blend of coconut and green beans; these champagne and strawberry lollipops will satisfy your adult cravings and the kid in you; and, featuring chocolate, peanut butter, and raspberry jam, these pigs are hunted by the big bad wolf and humans alike.

When a first-time buyer from France places a mammoth order that clears out the shop’s inventory, the team scrambles to pack and ship the goods while Drew enthusiastically hits the road to hunt down more stock. In Brighton, Drew scours a warehouse full of artifacts from a burned-down pier and searches for treasure in a historic cinema. A former air force base in Scotland is a gold mine of industrial fixtures. At a sprawling Scottish salvage yard, Drew gets serious about tracking down the good stuff. Meanwhile, back at the shop, the team continues to pack as their largest-ever order keeps growing.

With non-stop sales at the shop, Drew hits the road with Julian to replenish his stock. A Devon salvage yard is a honey pot of funky pieces and period furniture but the owner’s sales philosophy proves to be a nightmare. The guys visit Europe’s largest air salvage yard where the heat is on to find something worth bragging about. With his salvage hunter’s reputation on the line, Drew heads to Battle where an offbeat inventor’s collection includes a mummified cat, a mechanical hand, and a time machine.

Hoping to score a few rare treasures, Drew visits some legendary hoarders and eccentrics. Although they’ve got incredible collections, they’re also notoriously unwilling to sell. At Geoff’s Dorchester scrap yard, Drew and Julian uncover the mother lode of rare staddle stones. A self-proclaimed inveterate hoarder, Chris’ sprawling property includes an ‘herbaceous car park’, a collection of cement mixers, and everything in between. Ellys Manor is getting an overhaul and its custodian is looking to clear out the shed. After scouring a used farm machinery dealership, Drew is determined to walk away with a prize or two.

Following up on a slew of great leads, Drew crisscrosses the country to meet some real British eccentrics. At the stately home of the cash-strapped Baronet of Maunsel, Drew and Julian dive into the rat-infested sheds. Julian insists on visiting a tank collector where a joyride in a road-legal tank becomes the main event. A test drive at a Model T Ford dealer has self-confessed car hater Gavin head over heels about classic cars. At a sprawling Bicester scrap yard, Drew spots a few rusty treasures but manager Tony proves to be a tough negotiator.

A last-minute cancellation leaves Drew stranded in Somerset but Julian saves the day when he suggests visiting the nearby Bakelite museum. A visit to a classic car enthusiast in Doncaster has Drew revving his engines. Following up on a lead from Mark, Drew visits an out-of-the-way property in the hopes of nabbing some vintage garden urns. Drew’s salvage mojo is rekindled when he gets an unexpected invitation to an old country house. The owner of Tissington Hall is looking to clear out 400 years of clutter. And from the cellar to the turret, there are heaps of unwanted gems.

Drew and Julian visit a massive airplane scrapyard where the collection is staggering but so are the prices. An enchanting Medieval manor home in Somerset is one of the most beautiful Drew has ever seen but its ‘Aladdin’s cave’ proves to be a letdown. With their expenses mounting and hardly any new stock in the van, the guys head to a Dorset farm where a cider enthusiast has a slew of charming old buildings. Still hoping to fill the van, the guys visit salvage legend Jim Wilke but getting him to part with anything may be a challenge.

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.

Artifacts from a fierce Civil War battle in Tennessee lead to a surprise royal discovery.

Investigating a UFO encounter and meteor site near Ontario; lab analysis follows.

Wilkes County’s roots in NASCAR and moonshine charm Justin and Mike.

After a season of waiting, Shawn finally takes the Christine Rose down to the Bluff. Back in Nome, Vernon needs to hit it big or risk losing his $200,000 investment, while Zeke and Emily manage to find common ground.

After a bust at the Bluff, Shawn returns to Nome early to find Derek on his spot, setting up a showdown at the High Noon. As the final gold hauls are tallied, Steve finds out whether or not his inland dream was worth the work.

This season, a modern day gold rush is sparked when Shawn Pomreinke offers the fleet access to his virgin claim of untouched Bering Sea floor, rumored to contain 14 millions of dollars of gold. But access comes at a price. [61]

Les travels to Northern India to survive with no food, no water, no shelter and no camera crew. Leopards, snakes, territorial honey bees and the infamous Royal Bengal tiger all pose threats to Les’s survival. But the animals he’s been cautioned about the most? Wandering herds of wild elephants.

For years, fans have been asking to join Les on a Survivorman shoot. Finally, Les has agreed. From over 200 applicants, Joe McConnell was selected to join Les on what proves to be a very difficult and challenging survival expedition. Blind-sided by poor survival skills, Joe struggles to keep up as he and Les trek through thick forest terrain burdened by heavy camera gear, but with no food, no water and no shelter. Joe quickly learns that real life survival isn’t as easy as Les makes it look on TV.

In part one, Les Stroud disappears into the forested Transylvanian Alps to test the skills of Romania’s top Search and Rescue Team, and himself.