Saturday

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.

Brothers Andrew and Kevin want to create the ultimate Margherita and Margarita experience: fresh, piping-hot Neapolitan-style Margherita pizzas paired with tasty frozen Margarita cocktails. The brothers, after consulting with their engineer pal Walker, set about converting a potbelly charcoal BBQ into a pizza oven and an old exercise bike into the human-powered blender. With friends and family on the way, the boys are in a race against the clock to get their outdoor kitchen ready in time for the big party.

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.

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.

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.

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.

Drew and Tee find a heavy-duty surprise at a magnificent country house in Scotland. In Edinburgh, the chaps visit a former veterinary college turned arts centre and scour the massive building for overlooked Victorian artifacts. Later, at an antiques dealer in Yorkshire, Drew uncovers a host of the weird and wonderful antiques he lives for.

Taking their treasure hunt offshore, Drew and Tee head to the Isle of Man where they hope its unique history will mean a truckload of rare finds. At a motorbike museum, Drew makes a series of staggering discoveries. Later, the chaps find inspiration at an architectural salvage yard. And, a furniture restoration shop is home to some of the best pieces Drew has seen in ages.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Discover the tantalizing secrets of the ice cream that’s served like a cake; tangy tartar sauce has an ancient story and is perfected daily; it takes slabs of cake and a special machine to make bite-size cake pops; and, Dead Sea salt gives artisanal almonds their signature crunch.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Caribbean-inspired candy bars take a trip through a chocolate waterfall; it takes 100 kilograms of corn meal to produce a single batch of polenta crisps; every maple-flavoured Danish is packed with a magical filling; and, Alfredo risotto is so popular that more than 25 million boxes of it are produced every year.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: It takes a river of liquid nitrogen to make instant fruit smoothies; find out how raw beans become luscious almond chocolate bars; paneer is the most popular cheese in southeast Asia and doesn’t melt when it’s cooked; and, wasabi horseradish mustard features a spicy story only science can explain.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: It takes 1.5 million kilograms of strawberry sauce to make a year’s worth of sundae ice cream; hundreds of tacitos are hand-rolled every minute; making marshmallows is a race against time; and, after a massive shredder cuts the vegetables down to size, broccoli slaw is washed twice before hitting the spin cycle.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: We spill the beans on an irresistible protein-packed breakfast cereal; a love for soda pop was the inspiration for an artisanal cream soda; the recipe for irresistible vegan mayonnaise came to its creator in a dream; and, a quarter of a million churros are dusted with cinnamon and flash-fried to perfection every day.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Two fun-loving brothers have put an organic spin on the classic cheese twist; millions of bite-size mint chocolate patties roll off the assembly line every day; 200 litres of vodka are used every month to put the zing in a special pasta sauce; and, high-end chili powder contains seven spices from around the world.

Searching Lake Winnipeg for wreckage of a Cold War jet crash, leading to a tribute idea.

TVA’s creation displaces people for wartime energy needs, revealing long-held resentments.

Exploring Donald Bain’s reclusive lodge and its connection to Fort La Reine.

A lack of gold has everyone on edge. Shawn’s dad breaks his word, leading to a massive family eruption. Emily gets news that could end her season. On the brink of financial ruin, Vern and Derrick risk everything to keep dredging.

After a blowup at the inland mining site has father and son on the outs, the Pomrenkes must reunite or risk losing the operation. Over at the High Noon, a grave mistake puts Derek and the dredge in danger, forcing him to call for help.

While Shawn Pomrenke prepares to head to the Bluff, his old rival, Derek McLarty, attempts to pull one over on Mr. Gold. As for Steve Pomrenke, the first cleanup of the inland mining operation will finally prove the old man right or wrong.

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.

Through the perilous jungle Survivorman treks deep, with the help of a couple of local guides. Led off the beaten path he is deserted alone in this primordial landscape. Starting off the week sick with a parasite form the water, all of Les’s survival expertise will be tested for the next 7 days as food is scarce and shelter from the rain is hard to find in the deep jungles of Papua New Guinea

Temagami, pronounced “Te-MAWG-a-mee” is Ojibway for “deep water by the shore.” It’s located in northeastern Ontario and home of some of the oldest rocks on the face of the planet, old growth pine forests, clear deep lakes, and it boasts artifacts and stone drawings dating as far back as 6000 B.C. It was Grey Owl’s stomping ground and now, Survivorman’s.

Johnny and Jordyn investigate a museum with paranormal activity, culminating in intense activity inside a historic train car.