Saturday

The two megadredges race to reach a contested claim site. Hank wins the race, but Shawn gets the last laugh. Emily heads out with her new, poached crew. The Kellys almost come to blows when accused of claim jumping. Glen's engineering genius pays off big.

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.

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.

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.

Discover how the wonders of sweet icy Freezies, rich parmesan cheese, delicious nut-free banana chocolate chip bars, and crunchy crostinis gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Discover how Danone’s Activia yogurt, snazzy trail mix, organic sweet apple baby cookies, and powerhouse veggie burgers gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Discover how decadent donuts, rich and silky ice cream, spicy hot Korean kimchi, and flaky kosher salt gets to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how spicy salsa, velvety ice cream sandwiches, tangy oka cheese, and crunchy fortune cookies get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

At a picturesque Derbyshire pub, Drew uncovers an ancient military hat and a hair-raising electro-therapy machine. A stately Georgian manor in Shropshire is filled with antiques but Drew has a tough time finding anything for sale. And in a junkshop in Hull, Drew and owner Kevin lock horns over a rare chair.

At a Lincolnshire brewery, Drew’s lucky find turns to frustration. Down the road, the chaps visit a grand Elizabethan home where Drew falls for a mini retro rhinoceros. Later, nothing strikes Drew’s fancy at an antique dealer’s warehouse near Birmingham. That is, until he heads outside.

Drew finds the mother lode of carnival memorabilia on a behind-the-scenes tour of Wookey Hole’s entertainment complex. At a boarding school in Dorset, Drew searches for treasure in the undercroft. At a stately home in Norfolk, the chaps uncover a noble relic in the stables. And, in Suffolk, Drew meets a kindred spirit at a remarkable arts and crafts shop.

Drew and Tee search for classic English country house furniture at a converted 900-year-old abbey in Somerset. Later, Drew gets revved up at a pedal car museum in East Sussex. Down the road, the chaps visit to a father-and-son antique dealing duo with two sprawling yet very different shops.

At a Cambridge country house hotel, Drew uncovers the mother lode of period shop fittings. A massive salvage yard is home to everything from vintage building materials to Victorian fireplaces. A carefully curated warehouse makes Drew’s job easy. And, the owner of magnificent Apley Estate is in the mood for a clear out.

The chaps make a series of startling finds at a refurbished country house hotel in the Lake District. Down the road in Hertfordshire, Drew visits one of the most staggering automobilia collections he’s ever seen. Later, Drew and Tee uncover a folk art surprise at a fully operational Victorian flourmill museum.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Tabasco sauce is fermented in oak barrels for up to three years; uncover the secret to making irresistible Italian lemon ice; tumble dried for hours, nearly a million kilograms of peanuts hit the major leagues every year; and, double-chocolate mousse starts with two kinds of chocolate and lots of whipped cream.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: The secret to delicious Dijon mustard is a whole lot of Chardonnay; a single batch of rabbi-approved coconut macaroons weighs in at 15,000 kg; eight million bottles of kosher certified teriyaki sauce are blended every year; and, hazelnut cream-filled wafers are toasted for just 40 seconds.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: 1,300 cans of cola are produced every minute; it takes two strains of bacteria and a modern centrifuge to produce fat-free Greek yogurt by the gallon; more than 700,000 kg of butter cream is used every year to make mountains of Swiss roll cakes; and, 30,000 jars of pickled sliced beets roll off the assembly line every day.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: More than one and a half billion Sixlets candies are produced every year; it takes 40,000 heads of cabbage to make 400,000 cabbage rolls; sweet and salty popcorn puts a twist on an ancient snack; and, potato skins chips look just like their deli counter counterparts.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: More than eight billion Shreddies have been produced since 1939; every batch of Black Forest cake calls for 12,000 cherries; Alfajor cookies require special one-on-one care; and, find out what it takes to make tzatziki by the tanker full.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are made: Lasagna is painstakingly assembled by both man and machine; a single batch of school-safe brownies makes more than 6,500 chocolaty treats; maple caramelized onions contain a secret spice blend and Canadian maple syrup; and, find out what it takes to make 67 million apple turnovers every year.

Frustrated by the poor movie watching experience inside the cottage, Brothers Andrew and Kevin dream of having an outdoor movie theatre setup, and this weekend they set out to realize that dream. They want something that is portable, can be hidden when not in use, is protected from the elements, can function as a music system when not being used to watch movies, and above all, is easy to set up and take down. Settle back with a bag of popcorn and watch as the brothers, together with some help from Walker, premiere their Ultimate Outdoor Theatre.

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.

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.

The cottage of brothers Andrew and Kevin lacks a ‘man’tuary: a place to sit, watch fire cook meat, drink liquids that burn your belly, and generally look busy while doing next to nothing. While sweeping the chimney in preparation for the winter in between sips of bourbon and nibbles of smoked salmon, inspiration hits the boys — what if they combine a smoke shack with a bourbon bar? The smoker is the perfect 'smoke screen' that will allow the bros to hit the bar while their wives think they are working hard on preparing food for dinner.

Before Shawn can head to the Bluff, he must contend with another setback on the Christine Rose. While Derek finds out what the baddest dredge in Alaska can really do, Vernon hatches a plan to steal a boat from an old enemy.

Mining is a family business, which means Father’s Day in Nome has a whole new meaning. While Shawn looks to give his dad a golden gift for the inland mining operation, he pauses to pass on a dive lesson to his own son.

Corporate bosses force Zeke into an unlikely partnership. Shawn is desperate for gold, torn between his father’s inland dreams and his venture on the bluff. The Kellys hope to salvage their season. Vern finally sinks his dredge.

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.

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.

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.