Saturday

Ron and Bobby are presented with a very dangerous repo.

Amy starts getting excited about the baby.

Amy is exhausted from her pregnancy.

Ron and Bobby head to a stock car track.

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 heart of their cottage has always been the fire pit. It’s the epicentre of all cottage weekends and the place where laughs are loudest and memories are made. Food, fun, and fire all revolve around this simple hole in the ground. The brothers understand the importance of such a location and set about constructing one that is fitting of the ultimate cottage. From log chaise lounges to suspended fire pits, the bros set their imaginations ablaze. What emerges from the ashes is truly the Ultimate Brojects Fire Pit.

Brothers Andrew and Kevin arrive at the cottage with autumn colours on the trees and a plan to tackle one of their most important cottage projects yet: the Ultimate Outdoor Cottage Shower. The brothers dream of a shower with a view of the lake and an open roof to see the stars, a destination shower where they can relax and wash off a hard day’s work.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: 200 million pieces of Nitwitz candy are produced every year; so many popchips are made every year that they could circle the earth three times; nearly five million chocolaty Mighty Malts roll off the assembly line every day; and, chicken soup is cooked right in the can.

Two frighteningly delicious special episodes of FOOD FACTORY reveal the story behind some of our all-time favourite Halloween treats: ten million Molasses Kisses roll off the assembly line every year; it takes five days to make the ghoulish gumballs that look just like human eyeballs; green Zombie Bar chocolates feature a creepy crunch and blood red message; and, every Halloween, 20,000 Granny Smith apples become sinfully scary colossal candy apples.

Two frighteningly delicious special episodes of FOOD FACTORY reveal the story behind some of our all-time favourite Halloween treats: Every Bloody Skulls candy starts life in powdered form; like magic, cacao beans are transformed into milk chocolate Witch bars; bat cookies are a buttery blood-thirsty treat; and, spooky marshmallow lollipops are hand-decorated to give each one its own personality.

FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Wafer-thin peanut brittle is first cooked in a ‘savage fire mixer’; 100,000 pigs-in-a-blanket roll off the assembly line every day; in a small shop open 24/7, 12,000 Montreal-style bagels are hand-crafted daily; and, it takes 48 hours to produce every hand-made piece of Indian jalebi.

Drew and Tee get access to a mammoth Norfolk boatyard that boasts over half a century of surplus stock. Peter Jay once toured with the Beatles and today he owns a one-of-a-kind hippodrome. On the outskirts of Manchester, the chaps scour a sprawling house clearance and antiques shop that’s jam packed with unusual salvage items.

The team prepares for a huge auction, but a major snowfall threatens to derail the big event. Like a salvage theme park, Drew and Tee visit the best little scrapyard in Britain. Rumoured to be haunted, the chaps scour a 15th century manor house for hidden treasure. Drew uncovers the mother lode of lamps from a legendary British warship.

At Lemmington Hall, Drew goes shopping in the home’s grand parlour! A former antique dealer has packed every inch of his property with TVs, old cars, and everything in between. Drew and Rebecca visit a traditional country house with unusual interiors. At a military surplus business, Drew passes on a one-man submarine.

Drew is invited to shop at a spectacular manor house where the owner’s penchant for buying has led to some seriously overcrowded interiors. The chaps visit a private museum that houses over 500 years of architectural fittings. Drew is the first-ever customer at a brand new family-run salvage yard.

It’s full steam ahead at Trinity Marine in Devon where the sprawling warehouse is home to one of the biggest collections of nautical salvage in the world. In Buckinghamshire, the chaps visit a vast collection of weird and wonderful things. Later, at Chillingham Castle in Northumberland, Drew gets schooled by a knight.

Making way for the future, a Catholic girls’ school is prepared to sell off many of its hidden treasures. At a sprawling prop hire firm, Drew’s challenge is finding items that are for sale. At a Shropshire country house, Drew discusses business over a game of croquet. And, at a Devon antiques shop, the chaps uncover four Victorian death masks with a grisly history.

FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Wafer-thin peanut brittle is first cooked in a ‘savage fire mixer’; 100,000 pigs-in-a-blanket roll off the assembly line every day; in a small shop open 24/7, 12,000 Montreal-style bagels are hand-crafted daily; and, it takes 48 hours to produce every hand-made piece of Indian jalebi.

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.

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

The spectacular red landscapes of Utah’s Canyonlands are as beautiful as they are inhospitable. Like outlaws of old who were known to eat their own horses out of desperation in this forlorn place, Stroud will cannibalize the mountain-bike he has ridden into the middle of nowhere. As well as these scavenged bike parts to aid him, he also has a multi-tool, a magnesium flint stick and an old energy bar that he uses for a purpose other than eating.

In the remote winter bound forests of Northern Ontario, a crashed plane lies in the snow beside a frozen lake. But this plane didn’t crash here. The plane wreck has been air dropped from a helicopter to provide the perfect conditions for Survivorman to simulate being the victim of a plane crash. For a week Les will have to survive in this brutally cold and snowy wilderness with only an axe, multi-tool and a single blanket to aid him.

Living “off the land” takes on a new meaning as Survivorman Les Stroud casts off for a week at sea. With no food and only a bare minimum of equipment, Les will be set adrift in an inflatable life raft off the coast of Belize. Battling hunger, thirst and the Caribbean heat, he must also keep his cameras dry to film the ordeal. To top it off, not only does the life raft have a few bad water leaks, needing constant bailing but it also leaks air, requiring Les to frequently re-inflate it using only a hand pump. Survivorman is in for a busy 7 day adventure.

“Behind the Scenes” is an intimate one hour look at the making of the series, Survivorman Season One. We go behind the scenes of this ground breaking show, taking a look at never before seen footage, outtakes, and survival training. Les shows us how he films such incredible footage for the nine episodes of Season One, while surviving in some of the harshest climates in the world.

The genesis of the award-winning show Survivorman, Stranded: Summer is a one-hour special that chronicles Les's first time surviving for the cameras in August of 2001. With just two cameras, a few items and nd his wits, Les survives in the Canadian wild.

Launching a new genre of television coined Survival TV, Stranded: Winter chronicles Les Stroud's first time surviving for the cameras in the dead of winter. Les ventures to remote Northern Ontario to endure temperatures of -40 degrees F for a week alone.