Sunday

Ghostly nuns at a former convent-turned-inn interact with guests.

They revisit the McBeth House where their ghost hunting began, uncovering deeper stories with a local medium.

A haunted history tied to a maritime tragedy is uncovered in a skeptical homeowner’s cottage.

Discover how chewy chocolate treats, nutty health bars, creamy orange bonbons, and a popular zesty condiment gets to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how mouth-puckering gummy worms, crunchy golden tacos, aromatic curry, and chocolaty Easter crème eggs get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how classic Tootsie Pops, salty twisty pretzels, heavenly tiramisu, and sweet and tangy ketchup get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how sweet and spicy ginger beer, cheesy portable pizza pockets, tart and tangy double lollipops, and addictive chocolate toffee nut clusters get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how zesty peppermint puff hard candies, flaky cheese straws, fruity mango chutney, and sugary love hearts get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how sugary, shiny Mike and Ikes, crunchy yet chewy Turkish Taffy, cool and refreshing Arizona iced green tea, and rich and luscious shredded cheese get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

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.

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.

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.

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 VOLLEYBALL, RAFTING and FIGURE SKATING.

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 KAYAKING, WATER SKIING and DIVING.

The best fishermen from Gloucester; Massachusetts; set out on the first day of the North Atlantic Bluefin Tuna season.

It’s week two of the North Atlantic Bluefin Tuna season and Erin & Sarah; the father/daughter fishing operation from Portland; Maine; try to keep their lead over the Gloucester fleet.

It’s week three of the North Atlantic bluefin tuna season; one captain is forced to choose between two friends on the water.

It’s week five of the North Atlantic bluefin tuna season and teamwork is the name of the game for Gloucester fleet.

Les questions Ashley's management skills after two employees get into a fight on the shop floor. Will Ashley succeed as a peacemaker or create an even bigger problem? Meanwhile, Seth stumbles upon what could possibly be the biggest memorabilia deal the store has ever seen, but will it tank?

Les hatches a secret plan to put his employees to the test, but how will Seth, Ashley and Karen react when they find out they've also been put under the microscope? Plus, a man in search of the perfect engagement ring ends up giving everyone road rage when he blocks the store parking lot with his truck

When Ashley interferes with one of Karen's sales on the shop floor, a family feud breaks out. Les urges them to work together, but when Ashley's half-hearted efforts to mentor Karen almost result in a big loss for the store, Les has had enough. Plus, Seth gets quite the show when a rock metal group shopping for a guitar breaks out into an impromptu jam session.

Les finally lands a buyer for his special edition Lee Iacocca Mustang, but loses his cool when he learns Seth sent the hot rod out on consignment. Can Seth get the car back in time? Plus, Ashley sniffs out a bad deal on a Pepe le Pew statue, and Byron shows a Rick James wannabe the front door.

A customer's dunk tank inspires Karen to come up with a big idea for the shop. Seth and Les are on board, but will Ashley be down for the cause when she finds out what they have planned for her? Plus, Byron puts two hockey fans in the penalty box when they get physical over a vintage puck.

It's the day of the big event. Can ringmaster Karen pull it off without a hitch? Or will someone sabotage her efforts to impress her Uncle Les? And later, Ashley gives Les an ultimatum that could change the history of American Jewelry and Loan forever.

As owners of Detroit's biggest pawn shop, the Golds have bought and sold things you can't imagine. Each day brings new danger as they operate in a majorly troubled city. There are millions to be made, but their profits come with risk.

Meet the Gold family. As owners of Detroit's biggest pawn shop, they've bought and sold things you can't begin to imagine. Every day brings new danger as the Golds operate in the heart of one of America's most troubled cities. With 40,000 sq ft of cash and goods surrounding them, there are millions to be made, but their profits come with huge risk. Welcome to the world of Hardcore Pawn

When Richard’s ’29 Packard receives an invitation to the fabled Concours d’Elegance at Pebble Beach, he challenges the Monkeys to a motorcycle build-off to keep them busy while he’s away.

While Richard takes his ’29 Packard to compete at the elite Concours d’Elegance at Pebble Beach, the Monkeys race to complete their motorcycles in their big build-off.

Auction fever hits the garage as the Monkeys have less than a week to build a ’69 Riviera to sell at Leake along with the motorcycles from their big chopper build-off to determine who will win Richard’s big prize.

Richard and Aaron try turning a shabby '49 Chevy 3100 into a top show truck for one of Texas' hottest truck shows - but as the clock runs down, problems pile up.

It's the first day of the new Bluefin tuna fishing season in Gloucester; Massachusetts; and every captain in the fleet wants to the land the coveted first tuna of the year.