Saturday

A fight at Dave's wedding threatens to explode Bobby's relationship with Cassie.

Bobby strikes-out with a bunch of bridesmaids.

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 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.

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.

Following up on a slew of great leads, Drew crisscrosses the country to meet some real British eccentrics. At the stately home of the cash-strapped Baronet of Maunsel, Drew and Julian dive into the rat-infested sheds. Julian insists on visiting a tank collector where a joyride in a road-legal tank becomes the main event. A test drive at a Model T Ford dealer has self-confessed car hater Gavin head over heels about classic cars. At a sprawling Bicester scrap yard, Drew spots a few rusty treasures but manager Tony proves to be a tough negotiator.

A last-minute cancellation leaves Drew stranded in Somerset but Julian saves the day when he suggests visiting the nearby Bakelite museum. A visit to a classic car enthusiast in Doncaster has Drew revving his engines. Following up on a lead from Mark, Drew visits an out-of-the-way property in the hopes of nabbing some vintage garden urns. Drew’s salvage mojo is rekindled when he gets an unexpected invitation to an old country house. The owner of Tissington Hall is looking to clear out 400 years of clutter. And from the cellar to the turret, there are heaps of unwanted gems.

Drew and Julian visit a massive airplane scrapyard where the collection is staggering but so are the prices. An enchanting Medieval manor home in Somerset is one of the most beautiful Drew has ever seen but its ‘Aladdin’s cave’ proves to be a letdown. With their expenses mounting and hardly any new stock in the van, the guys head to a Dorset farm where a cider enthusiast has a slew of charming old buildings. Still hoping to fill the van, the guys visit salvage legend Jim Wilke but getting him to part with anything may be a challenge.

In the season's final week, the Poseidon Crew hope to pull in enough gold to keep the team together, the Gold Devils push their equipment to failure, and the Ferals battle through blistering heat to smash their season target.

New super team the Gold Devils set their sights on a record-breaking 1000 oz total, a gold drought causes one member of the Poseidon Crew to question his future and the Gold Retrievers gamble on a new wash plant.

The Gold Devils move their multi-million-dollar operation in search of big gold, new team Vince, Bibi and Murray break ground on their dream lease and Jacqui and Andrew return to Australia’s wildest gold field: The Palmer River.

Jared Baldwin and Jonny Rayner’s mission grinds to a halt. Rosco Haining battles the elements and Turbo fights to keep his business afloat.

Carl Andrews hauls a monster load. Russell McDonough’s mobile classroom gets a shake up and Chris and Kaye Ferris dodge wandering trucks and a wall of fire.

Turbo’s freight and truck take a hiding. Christian Reynolds racks up massive mileage and Greg and Sonya Wise are under pressure.

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.

Survivorman Les Stroud arrives in the stunning yet sizzling hot plains of South Africa via hot air balloon. Les must immediately contend with potential danger from lions, hippos, water buffalo and the deadly black mamba so feared by humans. Everyday Les is on the move, trying to survive on only one small bottle of water, a machete and his trusty multi tool. Luckily, the rainy season brings more water to the area, but he must always stay alert to avoid the dangers of Africa’s wildlife. The air balloon comes in handy, serving as both a hammock and shelter, but it won’t solve the problem of having no food and staying alive, in the remote African plains.

Alaska is known as the “Land of the Midnight Sun.” As Stroud enters an ocean bay called “Taroka Arm” by sea kayak, there’s only about four hours of twilight per day and he knows that Mother Nature is going to wreak havoc upon his internal clock. At this time of year, the salmon in this bay are active and so are the black bears and grizzlies, which Les will have to steer clear of if he’s going to make it through this week alive. This coastline has the second highest tides in the world and finding high, dry land is first priority. Les builds a shelter made from rubbish combed from the beach and then attempts to fight off hypothermia and the ever present mosquitos by making a fire. He then uses the primitive method of flint knapping to make a hook to attempt to catch salmon but, as the fish jump around the kayak without a single bite, Les is reminded once again that hunger doesn’t make fishing any easier.

In the dangerous depths of the Amazon Rainforest lurk predators of all shapes and sizes. Just one touch from a poisonous spider, army ant and caterpillar can kill and the constant rain and humidity do not make matters any better. After brushing up on wilderness and hunting tactics from the skilled Waorani tribe, Les will have to survive on next to nothing while capturing it all with the camera equipment he lugs around, trying to keep everything dry and in working order.

With temperatures of the sand reaching 60 C, Les has his work cut out for him surviving in the scorching red sands of the Kalahari Desert. With only enough water for four days, Les mimics the Bushmen and sits still in the shade during daylight. Night is another story, however, when temperatures drop to as low as 7 C. Can Les survive on locust and scorpions, or will he have to surrender to the sand?

Although snowmobiles are the main mode of travel in Labrador, dog sledding is the way Les will get around the freezing north. Even though he brought along a survival kit, including fishing supplies, duct tape, rope, his multi tool and a .22 rifle, he is still without the crucial essentials needed to survive Labrador in the winter. Unable to catch a break, Les hits a low point as he is forced to steal food from the dogs. When he finds himself completely stranded due to a rapid thaw and unable to continue on his journey, his only hope is to turn to the skies.

The Cook Islands are situated about as far away from everywhere as you can possibly get; the middle of the South Pacific Ocean. Being one of the most deceptive places on the planet, this tropical paradise hides some horribly unperceivable dangers including the world’s most venomous fish, the stone fish. Les, equipped with only his scuba gear, is abandoned by his crew at sea to recreate a frightfully common occurrence; separated from your boat and left alone in the ocean waters. Utilizing a shipwreck on the beach of a small tropical island to live amongst the rats for 7 days, he uses his knowledge as a survival expert to make it through the week, alone. With a constant bombardment of tropical storms, Les must gather food, collect rain water and make his own tools, while surviving in the Cook Islands.