Fifty years ago there were close to half-a-million lions in Africa. Today there are around 20,000. To make matters worse, lions, unlike elephants, which are far more numerous, have virtually no protection under government mandate or through international accords. This is the jumping-off point for a disturbing, well-researched and beautifully made cri de coeur from husband and wife team Dereck and Beverly Joubert, award-winning filmmakers from Botswana who have been Explorers-in-Residence at National Geographic for more than four years. Pointing to poaching as a primary threat while noting the lion's pride of place on the list for eco-tourists-an industry that brings in 200 billion dollars per year worldwide-the Jouberts build a solid case for both the moral duty we have to protect lions (as well as other threatened "big cats," tigers among them) and the economic sense such protection would make. And when one takes into account the fact that big cats are at the very top of the food chain-and that their elimination would wreak havoc on all species below them, causing a complete ecosystem collapse-the need takes on a supreme urgency.

The second programme deals with the mechanics of flight. Getting into the air is by far the most exhausting of a bird's activities, and Sir Attenborough observes shearwaters in Japan that have taken to climbing trees to give them a good jumping-off point. The albatross is so large that it can only launch itself after a run-up to create a flow of air over its wings. A combination of aerodynamics and upward air currents (or thermals), together with the act of flapping or gliding is what keeps a bird aloft. Landing requires less energy but a greater degree of skill, particularly for a big bird, such as a swan. Weight is kept to a minimum by having a beak made of keratin instead of bone, a light frame, and a coat of feathers, which is maintained fastidiously. The peregrine falcon holds the record for being fastest in the air, diving at speeds of over 300 km/h. Conversely, the barn owl owes its predatory success to flying slowly, while the kestrel spots its quarry by hovering. However, the true specialists in this regard are the hummingbirds, whose wings beat at the rate of 25 times a second. The habits of migratory birds are explored. After stocking up with food during the brief summer of the north, such species will set off on huge journeys southwards. Some, such as snow geese, travel continuously, using both the stars and the sun for navigation. They are contrasted with hawks and vultures, which glide overland on warm air, and therefore have to stop overnight.

Around the world, food allergies are surging to near-epidemic levels. Medicine is just beginning to understand why some people react to seemingly harmless foods. Scientists race to understand what's changed in our bodies, while farmers and chefs contend with new challenges.

Rivers provide the essentials of life: fresh food and water. They often provide natural highways and enable us to live in just about every environment on Earth. But rivers can also flood, freeze or disappear altogether!Cities - Surviving the Urban Jungle Human Planet joins Sam Niang, a Laotian fisherman, as he walks a high wire strung above the raging Mekong River rapids on an extraordinary commute to work. There's also a look at the remarkable partnership between Samburu tribesmen and wild elephants in their search for water in the dried-out river beds of Northern Kenya. Plus, a father who must take his two children on a six-day trek down a frozen river - the most dangerous school run on Earth, and the ice dam busters of Ottowa with their dynamite solution to a city centre hold-up.

A powerful depiction of Vladimir Mukhin's struggle to resuscitate an almost forgotten russian cuisine, going against the established tradition. Be prepared for stunning images of culinary creations at White Rabbit, some will leave you uneased.
A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. So, like generations of youths before him, Mukhin had to rebel against the old man. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. 'His French clients who ate it were amazed,' he says. ¡They loved his Russian cooking.'

It is time to see if personalised dieting will work in normal life. The volunteers have been given one of three diets to follow - based on their genes, their hormones and their psychology. But now they are back at home, trying to stick to their personalised diets with all the stresses and temptations of real life. Dr Chris van Tulleken and Professor Tanya Byron discover how our genetic makeup can make temptation difficult to resist, how understanding the brain reveals what makes us comfort eat and what science can tell us about why we make disastrous food choices.