Sunday

Exploration of a monastery reveals a vengeful spirit and intense gear interaction.

Paranormal activity is revealed through a spirit box session at a bowling alley.

A winter island investigation uncovers hauntings in a lodge and lighthouse.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: You’ll need gallons of brine and up to 50 days to create the perfect pickle; if Fizzies drink tablets get wet too soon the entire factory could foam up; maple cream chocolates combine cocoa beans from Africa with Canadian maple syrup; and, every single bliss ball passes through a heavenly waterfall of chocolate.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Every jumbo lollipop is hand-twisted to give it its signature shape; Chinese hot and sour soup has been a crowd pleaser for more than 600 years; 13,000 hedgehog chocolates can be poured in an hour; and, seven million scallops are lovingly hand-wrapped in bacon every year.

From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Raspberry jellies leap through a shower of candy seeds to receive their finishing touch; every piece of crab Rangoon is hand-wrapped and fried to perfection; the key ingredient in cranberry pecan oat clusters is love; and, it takes tons of pressure to transform sugar-free powder into tiny yet powerful mints.

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: 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.

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.

The programs highlight children “doing” projects with real hands-on experience and demonstrates practical applications of mathematics and science, in particular, as it relates to individual sports or sporting activity. This episode we explore GIRLS ICE HOCKEY, ICE SKATING and SKI JUMPING.

The programs highlight children “doing” projects with real hands-on experience and demonstrates practical applications of mathematics and science, in particular, as it relates to individual sports or sporting activity. This episode we explore CURLING, GO CARTING and RAFTING.

It’s been a long standing fishing belief that practicing good karma on the ocean brings good in return…but not every captain plays by the rules

After nearly a month of fishing, the mates of the bluefin tuna fleet prove their worth and one boat makes a historic haul of five fish that could change the outcome of the entire season.

The fleet praises Geordie and Sandro for their catch but Dot Com skipper, Dave, is having a crisis of confidence. Paul trains his rookie mate but his methods might be too much for Rick.

It’s the mid-point of this year’s Atlantic bluefin tuna season, leaving captains eager to grind through days on the water, chasing their next big score.

An angry customer threatens Les and puts the entire store on high alert. Amidst the chaos, Ashley and Seth have a friendly wager on whether a stripper pole will sell. And when the angry customer returns, security lets them get away and Les unleashes his rage.

When an alligator turns on its owner, he tries to sell it to the Golds. Then, a man wants to pawn his bulletproof vest and Les tells him to test it! Later, tempers flare when Ashley mishandles a motorcycle pawn.

An employee becomes violent and nearly tears the family apart. Then, Ashley goes through the roof when an aggressive customer tries to sell 50 pairs of some-not-so-clean panties. And its 'show and tell' when a wacky puppet-maker turns out replicas of the staff.

Tensions boil over when a customer flips out over a mix-up with his gold chain. Then, Ashley loses it when a customer tries to pawn a cursed relic! Will its deadly history catch her in its grips or will she throw it and the customer out the door?

Les and Seth clash over the business when Les' idea to give away massive cash in the parking lot creates a dangerous situation. In the midst of the turmoil, Ashley recruits Seth in an attempt to make stripper poles in-house. Will the new venture turn a profit or leave the Golds belly up?

Les flips out when his security guard shouts down a customer. Then, the staff squirms when Seth and Ashley clash over whether or not to buy a collection of venomous reptiles and hissing roaches. And later, the Golds - disgusted by their security staff's performance - decide its' time to find a new head of security.

Les takes Ashley and Seth to the closed down pawn shop his Grandfather started in downtown Detroit where Les tells frightening story of a stickup and shooting he witnessed. Then, a dominatrix brings her gear into the shop. Are the Golds buyers, or will they show this madam the door? And later, Seth surprises his father with an emotional Birthday present.

Mars attacks as Les is presented with an alien item. Seth squares off with a customer. The pawn shop becomes the porn shop as an ex-adult film star brings in a box of his hits. Later, Ashley is reduced to tears when she and Seth argue.

The guys pick up the pace on their '49 Chevy. Plus, the Gas Monkey Monster Jam truck goes up against Dennis Anderson's Grave Digger.

Richard buys into Aaron's plan to build a first-ever '72 Pantera fitted with a custom turbo-charged Ford EcoBoost V6 engine.

A last-minute problem arises with the turbo-charged EcoBoost '72 Ford Pantera Aaron is building for the new Barrett-Jackson auction out on the east coast.

Aaron tasks the Monkeys with building a '55 Chevy that Richard plans to sell with around a million dollars' worth of other cars at a Barrett-Jackson auction.

An old rivalry re- ignites after a fight at the dock between captains Tyler McLaughlin and Dave Carraro; of FV- tuna.com; while a crewmember fights to keep his job on the Hot Tuna.