We are the generation of human beings that are going to know whether or not we're alone in the universe. This episode explores the search of exoplanets, from ancient Greek philosophers to the discoveries made possible with the Kepler Telescope. Unbelievable new worlds, planets made of diamond, planets of raining glass, worlds in collision, some plunging into stars, and others that just might harbor life.
Thanks to today's planet hunters, our views of the universe and of our place in it are undergoing one of the greatest revolutions in scientific history.

Open your eyes to the bizarre, ferocious and surprisingly beautiful world of the invertebrates, a ground-breaking exploration into a spectacular miniature universe never normally seen but teeming all around us. In the first episode, the story of the land-living invertebrates. Discover the private life of Europe's dramatic leopard slug, a common garden resident with a truly bizarre end to its marathon mating ritual; watches the courtship ballet of tiny springtails on the underside of a leaf; sees swarms of bright red South African millipedes find partners, and in the caves of Venezuela meets the giant bat-eating centipede.

The world of bugs normally passes beneath our notice, yet shrink yourself to their size, see them in 3D and you’ll enter a world you’d never believe existed. Big Bugs in 3D uses specially developed 3D technology to take the viewer on a global journey, from Mexico and the rainforests of Asia to our own backyards. There are perhaps four and a half million different kinds of bugs sharing the planet with us. They exist in a bewildering variety of forms, some more like creatures from an alien world. Big Bugs asks how and why these creatures have become so successful.

The second episode of the series looks at dreams and tries to explain what happens in the brain and body after we go to sleep. It looks at the significance of dreams and what dreams can teach us about ourselves. It talks to neuroscientists who discuss slow-wave sleep and REM (rapid eye movement) sleep during which dreams occur. It looks at the history of dream interpretation and its validity.

Enter the fascinating world of the coral reefs and experience breath taking flora and fauna up close. The multitude of marine species, commencing with glassy sweepers, blow and porcupine fish, goliath groupers, giant morays, sea turtles up to the largest shark on earth, the whale shark, as well as the play of colours and the biodiversity of the corals, stony star corals, soft corals, bubble-tip anemones and gorgonian corals. Let yourself fall into a rapture of the deep. All in glorious 3D

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.