Saturday

Dwight sets the stakes for the New Orleans trip.

Ron's knee injury puts a wrench in their plans to go to New Orleans.

Ron and Bobby arrive in New Orleans.

Lizard Lick's time in New Orleans hits another snag.

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.

For brothers Andrew and Kevin, the boathouse at their lakeside family cottage has been "anything but" for as long as they can remember. Instead of a cozy sleeping bunkie where guests wake to the best views of the lake on the property, as originally envisioned by their mom and dad, it's been little more than a neglected storage area. All that is about to change this weekend when the brothers decide to turn their parents' dream into a reality, updating this untidy space into all it was meant to be and more. New walls, ceilings, furniture and decor -- there are going to be plenty of surprise makeovers in store when the boys fashion the Ultimate Boathouse Bed and Breakfast.

This weekend, brothers Kevin and Andrew are putting a unique spin on yet another college mainstay. Upon realizing that their newly-installed driveway might in fact be the flattest, most level piece of ground on their lakeside family cottage property, the brothers seek to take full advantage by serving up the Ultimate Cottage Driveway Tennis Court -- a multi-use area that's not just for cars, but also doubles as a playing surface for a variety of racquet sports including tennis, badminton and squash. A retractable multipurpose net, scoreboard, VIP spectator lounge and elevated umpire chair are just some of the many features the brothers will be looking to ace.

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.

Drew scours a Berkshire fairground depot in search of vintage carnival collectibles. Later, a Newcastle antiques centre is home to room upon room of quirky stuff. And, at a surprisingly tidy salvage business, Drew hones in on a toy truck and a must-have vintage sign.

The stakes are unusually high as Drew and the team prepare to launch a new retail space at Liberty, one of London’s most luxurious department stores. At an old Lincolnshire theatre Drew falls for an unusual cow’s head. Later, a major dig through the outbuildings of a 17th Century house eventually yields a cast iron gem. And the chaps hope to fill the nearly empty at a brand new salvage yard.

Drew and Tee head to York where an old chicken farm now houses a massive stockpile of scenery and props. Later, Drew has a date with his dream car, but a fateful test drive may just derail his fantasy. Down the road in Suffolk, Drew spots an unusual model castle, but the asking price could put the prime real estate beyond his reach.

Drew and his antiques chum Rob are awestruck when they visit the largest privately owned home in Britain. Later, at a salvage operation in Glasgow, Drew loses his mind over a trio of carved folk art heads. The following morning, Drew and Tee visit Scotland’s last remaining tartan factory where they uncover a sample designed for the legendary King of Rock’n’Roll himself.

A massive Derbyshire props business is home to a slew of oversize industrial antiques and a few must-have gems. Down the road in Worcester, the chaps hunt for hidden treasure at an 11th century fortress turned manor house. Later, an old-school London salvage yard features some amazing finds at big-city prices.

Facing a collector with a rock-solid negotiating strategy, Drew counters with a winning tactic of his own. At a 500-year-old Tudor manor in Cheshire, Drew vies for a pair of intriguing sculptures in the summerhouse. And, at a salvage yard in Kent, Drew uncovers a ragtag collection of Victorian era gems.

Food Factory has the tantalizing story behind fruit leather, cheese curds, Hello Dolly bars, and Canadian-made guacamole.

Food Factory has the scoop on, handmade exotic truffles, eco-friendly coffee pods, vegetable dumplings, and Moon Cheese.

Food Factory gets the goods on sustainable caviar worth $12,000 a bowl, shepherd’s pie, risotto balls, and ice wine truffles.

Food Factory serves up a legendary sandwich snack, frozen fruit bars from Florida, blueberry perogies, and a mountain of kale chips.

Food Factory gets the scoop on melt-in-your-mouth mint chocolates, asparagus antipasto,

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.

Food Factory has the tantalizing story behind this iconic strawberry frozen treat, sea salt caramels, cinnamon bun bars, and confetti Koogletz.

Food Factory has the goods on fruit goodies, California rolls, cocktail bitters, and a chocolaty corn snack that’s nearly guilt free.

Food Factory serves up ketchup-flavoured potato chips; Pal-o-Mine candy bars; Szechuan sauce, and, Candy Raisins.

Les Stroud travels to the Mitre Peninsula, a remote peninsula located on the easternmost tip of Isla Grande in the province of Tierra del Fuego, Argentina. This part of Patagonia is known as being particularly unforgiving and inaccessible due to the ever-changing weather, the absence of roads or paths and a combination of cliffs, peat bogs, forest and valleys. For 10 000 years, the indigenous people of Tierra del Fuego lived on the land. After the appearance of white men, the indigenous population was wiped out in a matter of 200 years. Despite efforts to settle in the peninsula that included seal fur factories, gold mining, logging and cattle ranching, no venture has ever endured the harsh environment. Les will be dropped into this inhospitable landscape and left to survive with no food, no shelter, no water, and no safety gear or camera crew.

Les journeys to an active volcano chain found in the Grenadine Islands deep in the heart of the Caribbean Sea. Stranding himself on an uninhabited island called Frigate, Les is left to survive on his own. Discovered by Columbus in 1498, the island has remained untouched by civilization for centuries largely due to the fierce waves that pummel its craggy shores. Scouring the shoreline for edible marine life, Les must work to secure freshwater, build shelter and make fire. While being stranded on a Caribbean island may sound inviting, it is in reality incredibly difficult. Les is forced to eat prickly pear cactus, hunt for bird eggs and even contemplates trapping one of the thousands of turtles that occupy the island. When it comes to survival islands, the island of Frigate offers what all islands do: isolation…of your body, your mind and your spirit. Time away can be a good thing, but this is no vacation.

Les pits his jungle survival skills against the incredibly diverse mountain jungle terrain of Grenada’s largest active mountain, Mt. St. Catherine. Nestled along the invisible line where the Caribbean Sea meets the Atlantic Ocean, northeast of Venezuela, this island jungle feels mysterious, shrouded in mist, veiled from the sun by thick blankets of cloud. For this, the high-altitude jungle has earned the name “Cloud Forest”. Boasting its original ecosystem, the jungle is home to mona monkeys, tarantulas, scorpions, armadillo, iguana, parrots and possums –an abundance of food for Les if he can catch it. Les must use his years of jungle survival experience to avoid the many poisonous plants and trees indigenous to the jungle – all while carrying more than 50 pounds of camera gear on his back.

After all his years of wilderness survival around the globe, the forests of Ontario’s Temagami still rank as some of the most difficult, harrowing and challenging survival experiences Les has ever faced. Breathtakingly beautiful, Temagami’s old growth pine forests and refreshing blue lakes, bountiful with fish and wildlife, are sure to test Les’s survival skills yet again. Les returns to the oldest mountain ranges in North America to survive with no food, no water, no shelter, no safety and no camera crew. He survives eating wild edibles, hunting for food, making a fire and building a shelter. Key challenges are the incessant sting of mosquitos, blackflies and deerflies, as well as staying ever vigilant for moose, wolves, bears and other territorial wildlife.

Les and his 16-year-old son Logan find themselves trapped without supplies and without a way home while sea kayaking along the coastline of British Columbia. Staying hydrated, fed and warm takes on a whole new meaning with Logan by his side. Lack of food, unsafe water and inclement weather can wreck havoc on the body – let alone one’s mood. Logan’s better at video games than survival and better at hockey than starting a fire. Distraction can cause mistakes…and mistakes can be very costly.

Les and Logan set out for a father/son fishing trip in a tin boat. Stranded after their motor dies, Les and Logan are quickly plunged into an intense survival situation that could happen to any summer cottager. This father/son team must work together to stay hydrated, secure food, make shelter and flag down a rescue plane. Les gets creative using bug spray as a fire-starter. Father/son dynamics effect his decision-making.