Saturday

An unexpected visit from the Coast Guard doesn't go well for two dredges. Hank's megadredge is close to claim jumping on the Christine Rose's honey hole but the Pomrenkes' GPS says that the area is paydirtless tailings.

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.

It's an aphrodisiac attack as Food Factory celebrates love with sexy pickled asparagus, ghost chili caramels, farm-fresh beets, and decadent chocolate macadamia nut syrup.

Food Factory celebrates the winter holidays with organic pannetone, Star of David art candies, coconut mango cream chocolates, and handcrafted Christmas cake pops.

Food Factory celebrates Thanksgiving with mountains of stuffing, gluten-free pumpkin pie, turkey-shaped treats, and farm-fresh cranberry sauce.

Food Factory gears up for the best fiesta ever with chili and cheese tamales, tequila margaritas, guacamole-flavoured Guacachips, and citrus and cinnamon flavoured Mexican wedding cookies.

Drew Pritchard discovers treasures in an Oxfordshire brewery, and drives a hard bargain with a fairground fanatic in Essex.

At a Northumberland manor, the chaps search for items that will make the long trip worthwhile. Pushing further north, they visit a new concept shop with several antique dealers under one roof. Baskerville Hall Hotel boasts an impressive history and a mammoth must-have mirror. At a traditional salvage yard, Drew drives a hard bargain on a pair of hand-painted doors.

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.

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

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: 50 million Big Hunks of peanutty nougat are produced every year; potato pellets become Smart Fries in just two minutes flat; one million gummy bears are produced every hour; and, apple chips feature one single ingredient and deliver the crispy satisfaction of potato chips without all the calories.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: One million kilograms of ChocoRocks are produced every year; pretzel nuggets get their crunch in a 15-metre oven; the secret to perfect French fried onions is a multi-step battering process; and, Italian Brio soda gets its signature zing from a citrus fruit called chinotto.

It's another summer day at the cottage and for brothers Kevin and Andrew, there's no better way to stay cool than with a quick dip in the lake followed by a scoop of ice cream. Of course, what would make it even better is if they didn't have to wait until they came back ashore to partake in tasty frozen treats. Starting with an old ice cream bike, the boys are attaching a table, benches, a soda fountain, and floatation to create a seaworthy ice cream parlour for serving up ice cream floats in the middle of the lake. Decorated in a fun shark theme, the BrojectsFloating Ice Cream Bike is sure to make everyone in the water scream for ice cream.

While brothers Kevin and Andrew may be a little short on food up at their lakeside cottage property, they're not starved for ideas on how to solve their dilemma. Since the foundation of a delicious sandwich is great bread, the boys are sinking their teeth into the Ultimate Bread Oven: a barrel-vault wood-fired brick oven that not only looks impressive but also produces exceptional artisanal loaves. Piling brisket and chicken into the smoker and whipping up a feast of homemade toppings, fillings and spreads, these bros are rising to the challenge -- better bring an empty stomach and plenty of beer!

Campfire sing-alongs are the highlight of the cottage experience for brothers Kevin and Andrew at their lakeside family retreat and this weekend, they've invited guests from all around the lake for the ultimate end-of-summer hootenanny. Always seeking new ways to make a splash, the bros are moving their fire pit from land to water and floating their jamboree out onto the middle of the lake. It's not going to be smooth sailing but they're going to try with a little help from their friends -- their engineer pal Walker is on the way and he's bringing his own brothers along for the ride. Time to tune that old guitar and grab a paddle, the Brojects Ultimate Floating Fire Pit is ready to rock!

Swimming in the lake is an essential part of the cottage experience but the brothers need a swim raft….the ultimate swim raft. Andrew and Kevin retreat to the drawing board eager to fix the situation. They quickly come to the conclusion that their new swim raft will need to be self-propelled so that it can be moored both at the shore as well as in the middle of the lake where the swimming is prime. Together with their engineer pal Walker, the boys decide to build the Ultimate Swim Raft, complete with benches, a cedar pergola, a hammock, a solar-powered motor, a trap-door cooler, a retractable anchor.

Brothers Andrew and Kevin have always wanted to combine their two favourite activities at the cottage: water sports and relaxing on their deck chairs. The boys concoct yet another one-of-a-kind Brojects creation: The Chair Ski – a deck chair on water-skis that can be towed at break-neck speeds with a motorboat. As always, Andrew wants to take it one step further and decides to add a jump, and as always, Kevin disapproves. Join the boys on as they embark on their wackiest (and wettest) adventure yet.

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.

After five seasons on the Bering Sea, we recap the struggles and triumphs of the Pomrenke family, the star-crossed lovers Zeke and Emily, Vernon’s various crew issues, and the chaos that is the Fightin’ Kellys.

With the mining grounds picked clean, the fleet bets it all on new tech, new claims, and new opportunities. Shawn must deal with dad before hitting the Bluff, Brad attempts to bring his family back together with the promise of an adventure.

With the season in full swing, every dredge must quickly adjust to new situations in order to stay on the gold. Shawn brings in family to help reach his goal before heading to the Bluff, the Kellys try to get familiar with their new claims.

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.