Saturday

When Zeke's custom sluice malfunctions, Emily must step up to try and save the Clark's season. The Kelly clan moves in too close to Vernon's claim and Mr. Gold races to plug a hole that's threatening to devastate his budding empire. [63]

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.

The chilly weather at their lakeside cottage property has brothers Andrew and Kevin opening their minds and pores to the ceremony of sweat that is the sauna. But knowing the bros, it’s not just going to be any old sauna – not when Andrew insists that the key to a truly amazing sauna is the ability to jump from the heat directly into the cold lake. They conclude that the only sensible thing to do is to make a sauna with immediate access to the deepest, coldest parts of the lake – the Ultimate Floating Sauna.

Football season is in full swing and brothers Kevin and Andrew have big plans for the season-ending showdown. But instead of going to the game, they're going to bring the game to them. Now with a sizable contingent of football friends geared up for a tailgate party at the cottage, the race is on to create the Ultimate Football Lounge -- an outdoor space protected from the elements complete with comfy insulated sofas made from repurposed wooden pallets, motorized beer coolers, gridiron challenges, and enough food to fill a stadium.

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.

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.

Drew hunts for hidden treasure at a stately 400-year-old school in Cambridgeshire. Down the road in Herefordshire, the chaps tour one of the oldest paper mills in the UK. Later, at a spectacular home turned opera venue in Buckinghamshire, the lady of the house reveals her eclectic collection and penchant for negotiation.

At a medieval castle in Cumbria, Drew gets a lesson in tomfoolery and tries to seal the deal on the ultimate car accessory. At a working carriage museum in Derbyshire, Drew inadvertently smashes an apothecary relic and later compensates by paying a premium for a pair of unusual masks. Later, a meticulous motor museum offers Drew a blast from the past.

At a Welsh castle, Drew solves a centuries-old salvage mystery, but finding hidden treasure proves trickier than expected. Down the road in Somerset, a mammoth school is clearing out its storage areas and that’s good news for Drew. Later, just a few miles from home, Drew and Tee visit a local slate mine where they uncover an entire Victorian chemist’s shop.

With the shop’s dwindling inventory, Drew’s search for one-off items takes him from posh to junk. With priority access to a sprawling Scottish estate, Drew hopes to uncover a bit of country house magic. An old-school scrapyard in Coventry is like heaven. At a company that exports antique furniture, the master negotiator meets his match. Ricky’s property is like an amazing museum of rare vehicles but it seems nothing is for sale. Drew makes a stop in Brighton to sell a few of his wares. Back at the shop, Drew hears the restorer’s verdict about his new rusty Morris Minor convertible.

With sales manager Mark along for his first-ever buying expedition, Drew gets unprecedented access to the largest traveling vintage funfair in the world. The guys visit a Windsor pub where everything is for sale. Featuring British kitsch at its finest, the hangar-size illuminations depot in Blackpool is jam-packed with unlikely pieces of pop art. Apart from the biggest collection of tractors in Scotland, Davie’s Aberdeen property boasts a mammoth marine artifact that’s certain to fetch a monumental price. An artist’s seaside bungalow becomes the weirdest, and most destructive, home for some of Drew’s discoveries.

Food Factory has the goods on an old time candy bar, mountains of cannelloni, Vietnamese rice noodles, and diced butternut squash.

Food Factory reveals the secrets behind maple syrup, Almond Roca® butter toffee popcorn, Turkish Delight, and awesome apples that taste like grapes.

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.

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

Artifacts from a fierce Civil War battle in Tennessee lead to a surprise royal discovery.

Investigating a UFO encounter and meteor site near Ontario; lab analysis follows.

Halfway through the season, Shawn Pomrenke needs massive gold at the Bluff or his empire will be ruined. After the debacle at Seldge Island, Zeke and Emily reach a breaking point. Buried in debt, Nome newcomer George Young remains optimistic. [83]

Anxious to reverse his fortunes, Zeke undertakes a perilous solo dive. The Kellys risk a thirteen-mile trip in their rinky-dink dredge. George is desperate to prove he's a capable diver before his brother leaves Nome. [85]

A back injury hobbles Shawn. Kris puts the Kellys on gold, but the claim owner has second thoughts. George is in a tight spot when getting gold means defying his brother. [87]

The swamplands of Georgia’s Altamaha River Basin are all that one would expect of a primordial bog; dank, menacing, swimming with slithering creepy crawlies and of course, alligator infested. This is the welcoming environment Les will be immersed in for seven sweaty days and bone chilling nights.

A Costa Rican getaway – as far removed from everyday living as you can imagine; lush rainforests and deserted tropical beaches. Marooned on Costa Rica’s Osa Peninsula, Les “Survivorman” Stroud has only a few items to aid him for the next 7 days: swimming goggles, 3 ballpoint pens, a multi-tool and the clothing on his back. On top of keeping hydrated in the intense humidity and relentless heat, Les must cope with deadly snakes, enormous spiders, land crabs and scorpions.

The Sonora Desert in the south western United States covers an area of approximately 120,000 square miles. It is an arid, seemingly barren environment with scorching daytime highs and freezing overnight lows. Riding a dirt bike out into the official middle of nowhere, Les simulates a break-down scenario. He empties out the contents of his pack; half a gallon of water, a snack bar and his multi-tool, is all he has with him for the next 7 days.