Saturday

Ron's knee injury puts a wrench in their plans to go to New Orleans.

Ron and Bobby arrive in New Orleans.

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 arrive at the cottage with autumn colours on the trees and a plan to tackle one of their most important cottage projects yet: the Ultimate Outdoor Cottage Shower. The brothers dream of a shower with a view of the lake and an open roof to see the stars, a destination shower where they can relax and wash off a hard day’s work.

Under direction from their wives to build a play area for the kids, the boys tackle the ultimate playground. Having unleashed their inner eight year-olds in creating a cottage playground for their children, brothers Andrew and Kevin realize they’re actually making one for themselves. The boys hurl themselves headlong into slack lines, zip lines, teeter-totters and a man-sized version of a baby bouncer, proving the old adage that while growing old is mandatory, growing up is optional.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: it takes just 12 hours to make 144,000 pints of this decadent ice cream; curry lovers go nuts for this irresistible blend of coconut and green beans; these champagne and strawberry lollipops will satisfy your adult cravings and the kid in you; and, featuring chocolate, peanut butter, and raspberry jam, these pigs are hunted by the big bad wolf and humans alike.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Tofurky is a tasty meat-free alternative to Thanksgiving turkey; these nutty and nutritious snack bars are guilt-free and packed with energy; the sparkly Shirley Temple is arguably the most famous kiddie cocktail ever; and, these one-bite snacks combine generations of love with almonds, cranberries, and decadent white chocolate

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: You’ll find a delectable chunk in nearly every spoonful of red velvet cake ice cream; more than half a million pumpkin spice granola bars are pumped out daily; breakfast becomes a nutty treat with the delectable spread that blends melted chocolate with freshly ground roasted almonds; and, it takes the oil from 24,000 lemons to make 100 batches of lemon burst cookies!

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Planters cocktail peanuts are roasted in a giant oven called the ‘Big Daddy’; Betty Lou’s chocolate-covered snack bars contain freeze-dried vegetables; follow the assembly line that turns out 21 million crispy cream-cheese-filled jalapeno peppers every year; and, Old Montreal steak spice contains a secret blend of 20 herbs and spices.

‘Shiver Me Timbers’ in Long Rock, near Penzance, is a treasure trove of strange salvage and quirky antiques. Chris’ beachside bounty includes vintage skateboards and surfboards. Drew and Tee have high hopes for a tractor collection, but the highlight proves to be a joyride on a steamroller. At a school in Somerset, Drew and Gavin uncover an 18th century chimneypiece.

Drew and Tee fly to Norway where they set out on a thousand-mile adventure. Although concerned the prices may be out of reach, Drew seals his first Norwegian deal at an old sawmill turned gallery. Elsewhere, the chaps comb through a sprawling collection of classic car parts. At a wildlife park near Tunhovd, Drew is keen to buy antlers and skulls. Drew and Tee get a warm welcome from the owner of a remote manor farm.

On the second leg of their Norwegian adventure, Drew and Tee need to fill the van or the trip will add up to a loss. At Sulheim Farm, the chaps uncover a few rare gems in the property’s ancient outbuildings. At a jam-packed Bergen salvage yard, Drew discovers the downside of the Norwegian salvage business. At the stately Hafslund Manor, Drew and Tee are amazed by their good fortune.

The Ferals are on the gold when a four-wheeler crash leaves them man down, while the Poseidon Crew battles to overcome a catastrophic mechanical failure and Shane an Russel are reunited to hunt for an ancient Paleo channel that could hold the motherload

The Gold Devils pin their hopes on an exploration mission to a rugged outback lease, Jacqui and Andrew struggle to break a gold drought and flood waters cripple the Gold Retrievers’ new plant.

The Ferals lose a team member in the unforgiving outback, as Shane contemplates breaking up his partnership with Russell, and in Victoria, Vince, Bibi and Murray get flooded out.

Mark Cromwell is under pressure chasing the clock on a mega-move. Belinda Riehl hauls a high maintenance herd and Turbo fights to keep his freight intact.

Mark Cromwell brings a city to a standstill. Yogi races against time on a 5000 km roadshow and Turbo’s truck is pushed to breaking point.

Sharon Collins battles rocks and roadblocks. Sludge tries to keep flammable liquid and a new home-on-wheels safe and Larry Brewer fights to save his meat from the heat.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: It takes a river of liquid nitrogen to make instant fruit smoothies; find out how raw beans become luscious almond chocolate bars; paneer is the most popular cheese in southeast Asia and doesn’t melt when it’s cooked; and, wasabi horseradish mustard features a spicy story only science can explain.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: It takes 1.5 million kilograms of strawberry sauce to make a year’s worth of sundae ice cream; hundreds of tacitos are hand-rolled every minute; making marshmallows is a race against time; and, after a massive shredder cuts the vegetables down to size, broccoli slaw is washed twice before hitting the spin cycle.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: We spill the beans on an irresistible protein-packed breakfast cereal; a love for soda pop was the inspiration for an artisanal cream soda; the recipe for irresistible vegan mayonnaise came to its creator in a dream; and, a quarter of a million churros are dusted with cinnamon and flash-fried to perfection every day.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Two fun-loving brothers have put an organic spin on the classic cheese twist; millions of bite-size mint chocolate patties roll off the assembly line every day; 200 litres of vodka are used every month to put the zing in a special pasta sauce; and, high-end chili powder contains seven spices from around the world.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Tortilla chips are baked in a tunnel oven before taking a dip in a giant fryer; grandma’s kitchen flavour is baked into 200,000 bite-size coffee cakes every day; vegan mint double chocolate cookies will blow your palate and your mind; and, it takes an entire assembly line to produce the blockbuster convenience of microwaveable popcorn.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Discover why Triple ‘C’ cheesecake is a chocolate lover’s fantasy; witness a massive menagerie of soon-to-be animal crackers stampeding through a giant tunnel oven; watch as spaghetti-like strands of dough become perfectly crispy sweet potato fries; and, combined with its 2000-year history, tofu’s bland reputation is getting an overhaul with a gourmet version that’s anything but.

Catch up on all of Les Stroud’s adventures in season two, “Behind the Scenes”. In this episode Les highlights the most exciting segments of season two, showing us how he prepares himself both mentally and physically for surviving in such harsh climates. While learning the traditional skills of local experts, Les finds out what a deadly surprise looks like.

The California Gold Rush drew people from all over the world to the rugged Sierra Nevada’s. Now it’s a hiker’s dream – drawing people from all over the world. You can easily hike for miles and miles here. The problem is… it’s just as easy to get lost.

Cowboys… the iconic figure of the Wild West and the Colorado Rockies. These seven days finds Les surviving not alone, but with two horses. This gives survival a whole new twist.

In the land of the midnight sun, Survivorman heads in to 72°.46 N – the northern tip of Baffin Island. Living here is an exercise in survival. Getting to the base camp takes two days longer the expected due to weather. On-route the boats are surrounded by a pod of orca… killer whales. And Les soon notices what the killer whales are after… thousands of narwhale; something that most of the Inuit rarely see.

Les takes a group of NHL hockey players out to the wilderness to see if they have what it takes to survive.

Elias Theodorou is a TUF winner and a UFC veteran. He’s also an Amazing Race Canada alum, a medicinal marijuana activist and a Ring Boy for Invicta FC.