We all agree lying is shameful. Yet we still deliberately deceive each other constantly. Are our brains wired for lying from a young age? The brains of pathological liars may provide insights. Will technology make it easier for us to be dishonest, or could it someday instantly reveal someone is lying? Perhaps we are deceitful because our limited senses prevent us from seeing the real truth. Scientists say our own memories deceive us, and have managed to implant false memories. Other scientists look for ultimate truth in the subatomic world … only to end up turning reality on its head.

Having explained the science behind global warming, and addressed the arguments of the climate change sceptics earlier in the series, Dr Iain Stewart concludes the series by looking at the biggest challenge now facing climate scientists - Just how can they predict exactly what changes global warming will bring?
It's a journey that takes him from early attempts to model the climate system with dishpans, to supercomputers, and to the frontline of climate research today: Greenland. Most worryingly he discovers that scientists are becoming increasingly concerned that their models are actually underestimating the speed of changes already underway.

After more than a century of civil war, Toyotomi Hideyoshi has united Japan. His rivals have either sworn their allegiance, or they have been destroyed. Despite this fledgling peace, Hideyoshi now dreams of a bold and outlandish plan to make himself the most powerful man in Asia. He plans to expand his reign to China. Logistical challenges and fierce operation in Korea prove to be costly.

The series 'The Mind of a Chef' combines travel, cooking, history, science and humor about everyone's favorite topic -- food. Each season brings with it a new host as well as fresh and exciting recipes. The 5th season is narrated by chef Ludo Lefebvre.
It’s everyone’s favourite food. From the New York City's classic egg on a roll to Faroe Island fulmar egg and curry, this episode of The Mind of a Chef finds us going through and re-falling in love with the best egg dishes from our archives. Crack it open, and let the fun begin.

(Click CC for subtitles) Whether headlining films in Sweden, Italy, or Hollywood, Ingrid Bergman always pierced the screen with a singular soulfulness. Seven time Academy Award-nominee and three time Academy Award-winner Bergman was one of the most talented actresses of Hollywood's Golden Age with great performances in films such as Casablanca (1942), Gaslight (1944) and and Autumn Sonata (1978). In spring 2011, director Stig Björkman meets Ingrid Bergman's daughter Isabella Rossellini and she suggests him to 'make a film about Mama'. Through Isabella, Stig is able to tell Ingrid's story through her own words and images.
With never-before-seen private footage, notes, letters, diaries and interviews with her children, this documentary presents a personal portrait and captivating look behind the scenes of the remarkable life of a young Swedish girl who became one of the most celebrated actresses of American and World cinema.

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.