Saturday

January 10th

1230a
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Lizard Lick Towing

Episode 206

Ron's knee injury puts a wrench in their plans to go to New Orleans.
Lizard Lick Towing
100a
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Most Daring

LOONIES IN THE BOONIES 2

Producer Bruce Nash ("Most Shocking") is behind this adrenaline-fueled series that features civilians and law enforcement officers in risky, selfless rescue missions. Each one-hour episode presents an account of a rescue effort from the dual perspectives of hero and victim.
Most Daring
200a

Brojects

The Ultimate Covert Man Cave

There’s one thing that brothers Andrew and Kevin love more than building projects at their family cottage and that’s pretending to build while doing nothing at all. Determined to disguise their laziness from their wives, the boys have hatched a secret plan to turn their workshop into the Ultimate Covert Man Cave. Nothing is what it seems in this speakeasy-inspired creation -- behind every tool cabinet, beneath every workbench, are hidden beer fridges, sound systems, and games waiting to be uncovered. The boys are about to learn, however, that doing nothing can be awfully hard work.
Brojects
230a

Brojects

The ATV-Powered Barge

No strangers to launching unique floating contraptions, brothers Kevin and Andrew may have finally figured out a way to get their 4-wheel all-terrain vehicle from their cottage property onto the island in the middle of the lake: The ATV-Powered Barge. On this latest amphibious vessel, however, their ATV is not only the cargo but the engine as well. Powering itself over the water, the brothers' ATV is truly all-terrain! With their engineer friend Walker aboard, the boys are hatching a scheme to convert a treadmill, a floating dock and pair of old wagon wheels, along with Andrew's precious new ATV, into a paddlewheel ferry unlike any you've ever seen.
Brojects
300a

Food Factory

Berry Berry Tasty

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.
Food Factory
330a

Food Factory

Fries With A Twist

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.
Food Factory
400a

Food Factory

Plenty Of Fish

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.
Food Factory
430a

Food Factory

The Perfect Burger

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.
Food Factory
500a

Salvage Hunters

Salvage Six

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.
600a

Salvage Hunters

Salvage Seven

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.
700a

Salvage Hunters

Salvage Eight

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.
800a

Salvage Hunters

Salvage Nine

Drew visits a series of compulsive collectors and ends up satisfying his own automotive obsession along the way. With Julian in tow, Drew digs through the fantastic stock at a Portsmouth props and costumes warehouse. A developer with a penchant for salvage, Nick’s Norfolk property is packed with curios and a Citroën that reignites Drew’s car-buying demons. The Herring Museum in Great Yarmouth is a honey pot where everything is for sale. At least that’s what Karen says before her husband Ernie arrives on the scene.
900a

Salvage Hunters

Salvage Ten

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.
1000a

Salvage Hunters

The Hunt One

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.
1100a

Food Factory

Lights, Camera, Popcorn

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.
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1130a

Food Factory

Fishing for Spuds

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.
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1200p

Food Factory

Crepe Escape

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.
Food Factory
1230p

Food Factory

Green with Envy

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
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My Cup Runeth Over

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.
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Chocolate Under Wraps

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From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Tofurky is a tasty meat-free alternative to Thanksgiving turkey; these nutty and nutritious snack bars are guilt-free and packed with energy; the sparkly Shirley Temple is arguably the most famous kiddie cocktail ever; and, these one-bite snacks combine generations of love with almonds, cranberries, and decadent white chocolate
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Just the Flax

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: You’ll find a delectable chunk in nearly every spoonful of red velvet cake ice cream; more than half a million pumpkin spice granola bars are pumped out daily; breakfast becomes a nutty treat with the delectable spread that blends melted chocolate with freshly ground roasted almonds; and, it takes the oil from 24,000 lemons to make 100 batches of lemon burst cookies!
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It's a Pepper Party

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Planters cocktail peanuts are roasted in a giant oven called the ‘Big Daddy’; Betty Lou’s chocolate-covered snack bars contain freeze-dried vegetables; follow the assembly line that turns out 21 million crispy cream-cheese-filled jalapeno peppers every year; and, Old Montreal steak spice contains a secret blend of 20 herbs and spices.
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Ready for this Jelly

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: A mother-daughter duo has perfected the recipe for gluten-free Nanaimo bars; 250,000 Chunks O’Fruti frozen strawberry fruit bars are produced every day; uncover the history behind savoury Shanghai dumplings and find out why it’s impossible to eat just one; and, these multicoloured retro fruit jellies have attracted a celebrity following.
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Survivorman

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Les Stroud is shipwrecked on the desert island of Tiburon. Part of the Sonoran desert, Tiburon is searing hot in the day and freezing cold at night. The coastline is a barren stretch with no source of freshwater. Les must distill seawater and scavenge for clams and oysters amongst the rocks and mud to survive. With the threat of stingrays in the shallow waters and coyotes hunting the shoreline, Les battles hunger, fatigue and loneliness in this ten-day survival ordeal.
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Les Stroud is shipwrecked on the desert island of Tiburon. After 5 days of surviving on the shore, he treks in-land in search of food, water and shelter. In the mountainous desert landscape, Les must avoid packs of wild coyotes, scorpions and rattlesnakes. Alone and carrying heavy camera equipment, he is at risk of exposure and dehydration. Making fire to distill drinking water, he survives on clams and edible plants in this ten-day survival ordeal.
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Les Stroud strands himself in the Norwegian mountains to survive for ten days taking little food, no water or gear, and no safety or camera crew. Does Les stay with his marooned car or push on to find help? Hauling 65 pounds of camera gear, Les makes due with what he has, builds crude shelter, eats what he finds, and proves it takes true will to survive.
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Les Stroud is stranded in the Norwegian mountains. This will prove to be the most difficult survival expedition of Les’s twenty-year career. With no food or water, no safety or camera crew, Les must haul 65 pounds of camera gear down the slick wet mountainside in the hope of finding shelter. Scavenging what he can from the barren landscape, exhausted and starving, Les draws on his years of experience and the will to survive in order to make it the full ten days.
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