Blowing your mind, that's what Doctor Who's all about. What makes it all so fun is that while all this crazy science fiction is going on, there's actual facts. You've got space travel, you've got time travel, you've got regeneration. These are all the powerful themes of Doctor Who. And they're also the things that drive science forward.

Professor Brian Cox takes on the story of the force that sculpts the entire universe - gravity. Gravity seems so familiar, and yet it is one of the strangest and most surprising forces in the universe. Starting with a zero gravity flight, Brian experiences the feeling of total weightlessness, and considers how much of an effect gravity has had on the world around us. But gravity also acts over much greater distances. It is the great orchestrator of the cosmos. It dictates our orbit around the sun, our relationship with the other planets in our solar system, and even the way in which our solar system orbits our galaxy. Yet the paradox of gravity is that it is actually a relatively weak force. Brian takes a face distorting trip in a centrifuge to explain how it is that gravity achieves its great power, before looking at the role it plays in one of the most extraordinary phenomena in the universe - a neutron star. Although it is just a few kilometres across, it is so dense that its gravity is 100, 000 million times as strong as on Earth. Over the centuries our quest to understand gravity has allowed us to understand some of the true wonders of the universe, and Brian reveals that it is scientists' continuing search for answers that inspires his own sense of wonder.

Rembrandt's success in his early years was as a portrait painter to the rich denizens of Amsterdam at a time when the city was being transformed from a small nondescript port into the economic capital of the world. His historical and religious paintings also gave him wide acclaim. Despite being known as a portrait painter Rembrandt used his talent to push the boundaries of painting. This direction made him unpopular in the later years of his career as he shifted from being the talk of the town to becoming adrift in the Amsterdam art scene and criticised by his peers.

The film reveals the secret story behind one of the greatest intellectual feats of World War II, a feat that gave birth to the digital age.
In 1943 Bill Tutte, a 24-year-old maths student and a GPO engineer called Tommy Flowers combined to hack into Hitler's personal super code machine - not Enigma but an even tougher system, which he called his 'secrets writer'. Their break turned the Battle of Kursk, powered the D-day landings and orchestrated the end of the conflict in Europe. But it was also to be used during the Cold War - which meant both men's achievements were hushed up and never officially recognised.

You will feel a lot more comfortable about going out for a swim or an afternoon boat ride knowing that such behemoths are extinct today!The Dunkleosteus is school bus-sized armored fish with razor sharp bladed jaws for cutting through anything in its path. The mighty Liopleurodon is a true monster, largest and most powerful of the Pliosaurs. The deadly Mosasaurs where the real sea serpents of their day, and some where large enough to dispatch an adult tyrannosaur easily.

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.'