Saturday

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: A machine called the ‘chunker’ helps put the magic in every pint of chocolate chip cookie dough ice cream; a specially designed spinning nozzle puts the twist in every chocolate mint stick; 250 bushels of Extreme Beans are sweetly spiced and pickled every day; and, every batch of snowball cookies contains a bucketful of secret crumble.

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.

Catch up on all of Les Stroud’s adventures in season two, “Behind the Scenes”. In this episode Les highlights the most exciting segments of season two, showing us how he prepares himself both mentally and physically for surviving in such harsh climates. While learning the traditional skills of local experts, Les finds out what a deadly surprise looks like.

The California Gold Rush drew people from all over the world to the rugged Sierra Nevada’s. Now it’s a hiker’s dream – drawing people from all over the world. You can easily hike for miles and miles here. The problem is… it’s just as easy to get lost.

Cowboys… the iconic figure of the Wild West and the Colorado Rockies. These seven days finds Les surviving not alone, but with two horses. This gives survival a whole new twist.

In the land of the midnight sun, Survivorman heads in to 72°.46 N – the northern tip of Baffin Island. Living here is an exercise in survival. Getting to the base camp takes two days longer the expected due to weather. On-route the boats are surrounded by a pod of orca… killer whales. And Les soon notices what the killer whales are after… thousands of narwhale; something that most of the Inuit rarely see.

Les takes a group of NHL hockey players out to the wilderness to see if they have what it takes to survive.

Elias Theodorou is a TUF winner and a UFC veteran. He’s also an Amazing Race Canada alum, a medicinal marijuana activist and a Ring Boy for Invicta FC.