Tyson describes the discovery of cosmic rays by Victor Hess through high-altitude balloon trips. Swiss Astronomer Fritz Zwicky, in studying supernovae, postulated that these cosmic rays originated from these events instead of electromagnetic radiation. Also tells how Vera Rubin observed that the rotation of stars at the edges of observable galaxies did not follow expected rotational behavior leading to consider the existence of dark matter. This further led to the discovery of dark energy to account for the increasing rate of expansion of the universe. Tyson then describes the interstellar travel of the two Voyager probes. Tyson tells the Carl Sagan's role in the Voyager program, including creating the Voyager Golden Record to encapsulate humanity and Earth's position in the universe. Tyson concludes the series by emphasizing Sagan's message on the human condition in the vastness of the cosmos, and to encourage viewers to continue to explore and discover what else the universe has to offer.

Experience up-close encounters with some of the most remarkable marine life ever captured on film while examining the impact of global climate change on the ocean wilderness as award-winning director/cinematographer Howard Hall travels from South Australia to the Indo-Pacific to teach viewers the importance of keeping our oceans clean for future generations.
Just how great of an effect does global warming have on marine wildlife, and what can be done to ensure the future well-being of our planet? As the filmmakers reveal the delicacy of our fragile ecosystem, viewers are allowed the unique opportunity to see what we risk losing should we fail to address the issue of global climate change sooner rather than later.

Explore the myths, misconceptions, truths & amazing mysteries of our unique universe. Could life exist on Mars? Is time travel possible & does Einstein's theory of relativity support it?

Ewan, Charley, and the team land in Ushuaia, the southernmost tip of South America, but tensions arise due to snow and mechanical issues. Traveling 13000 miles over 100 days on electric bikes is hard to imagine. Ewan McGregor and Charles Boorman find out how challenging their mission is as they embark on a journey on prototype Harley Davidsons and the Rivian trucks. The first obstacle is electricity. While parts of the city have no problems with charging the bikes and the trucks, the countryside is where the duo face issues.

It is the ultimate in adventure travel, but it is not for the faint of heart. But the sights — from Jupiter’s churning red eye to Saturn’s glittering rings — are out of this world. The series takes viewers on a breath-taking journey through the planets in our Solar System. See stunning images of each planet including highly detailed images captured by today’s ultra high-tech telescopes. Advanced animation takes you up close and personal with these distant worlds, as we plunge through space to get a better look at the neighbours.

Virgilio Martínez is the chef/owner of Central, a restaurant in Lima, Peru that currently sits at number four on the World’s 50 Best Restaurants list. After a decade spent cooking in kitchens around the world, Martínez only found his true identity as a chef when he began exploring the different regions of his native Peru, from the ocean to the Andes. While some chefs are obsessed with a 'sense of place,' Martínez strives to offer his guests a sense of many places — entire ecosystems over the course of a tasting menu.
Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.