Garrett McNamara recovers from the injuries he sustained at Mavericks and begins training to return to Nazaré for another season. While surfing at Indonesia's G-Land site, Garrett suffers more injuries that threaten to take him off the waves permanently. Meanwhile, a friend of Garretts catches an 80-foot wave at Nazaré, taking the world record from McNamara. McNamara resolves to continue his hunt for a 100-foot wave.

(Click CC for subtitles) Hector Berrellez's informants give him ground breaking evidence - first-hand, eyewitness accounts of Kiki's kidnapping, torture, and murder. He learns the incident took place in a cartel hacienda where high-level Mexican government officials were present, along with a mysterious Cuban. They also reveal the cartel and governments attempts to cover up the crime.

How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession with a perfectly cooked bird can be traced back to France, where he learned to roast chicken.
His love for the American classic was solidified in 1996 when he arrived in LA and ate at KFC for the first time. “It was the same sensation,” he’s said, the crunchy skin and juicy flesh, and the gap between his two worlds was bridged. In this episode we learn how a Frenchman became famous for a truly American dish.

Our relationship with destruction is not a simple one. It can release endorphins and relax our minds. It can amp us up and make us even more aggressive. It can even help us regulate our emotional reactions. Can violently breaking things calm us down? Or does it simply anger us more? Find out as Michael Stevens takes a look into our urge to destroy.

Served crispy and sizzling in grease. When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip the Mind of a Chef basket in hot oil on this episode, serving up everything from oyster poboys to pig’s head, from alligator filets to sardine spines.

Spring has sprung at Diddly Squat Farm, and that heralds the release of cows and chickens from their winter captivity. Jeremy's restaurant plans are in tatters, but that's not the end of his dealings with the council, who are also sending letters raising issues about what's being sold in the shop itself. From here on in, Jeremy decides that he and all around him must operate in a world of loop-holes and just-within-the-law cunning wheezes. Pepper the prized heifer still isn't pregnant and her last chance saloon arrives in the shape of a bull called Break Heart Maestro.
A chat with Alan the builder provides a Eureka Moment: the restaurant idea is not dead after all! There's much excitement as building work begins and Jeremy meets a chef called Pip. There's less excitement when he has to take his first steer to the abattoir.