Standing on the shoulders of giants. Everyone knows that it takes a great chef to make a great chef, and this episode of The Mind of a Chef is all about paying homage to the greatest culinary minds in the world.
Fergus Henderson, Eric Ripert, Pascal Barbot and more spend some quality time cooking with our Mind of a Chef alumni.

Completely proving something can be difficult, if not impossible. So instead, we have the faith of the believer, the confidence interval of the scientist. What we think we know, we really only believe we know.
On this episode of Mind Field, we are going to take a look at a kind of lie we tell ourselves. And we are going to use belief to turn a lie... into a truth.

This episode looks at a group of black survivalists. British Buzzfeed correspondent Bim Adewunmi looks at an unusual group of doomsday preppers who don't fit the normal stereotype for that group. She interviews people of color who train themselves to prepare for disaster.

The 1950's - the iconic Scuderia Ferrari battle to stay on top in one of the deadliest decades in motor racing history. Cars and drivers were pushed to their limits, and the competition for the world championship meant racing on a knife edge where one mistake could take a life. At the centre of it all was Enzo Ferrari, a towering figure in motor racing who was driven to win at any cost.
Amidst the stiff competition within his Ferrari team, two of its British stars, Peter Collins and Mike Hawthorn, put friendship first and the championship second. Ferrari: Race to Immortality tells the story of the loves and losses, triumphs and tragedy of Ferrari's most celebrated drivers in an era where they lived la dolce vita during the week and it was win or die on any given Sunday.

Someday, I will die. But should I? If I was offered a longer life, I would take that in a second. But how long is too long? Is death something I should deny forever, or is death and the role it plays in the universe something I am better off accepting?

La mer means, simply, 'the sea.' Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredients. His eyes light up when he describes the Lobsters of Brittany, the Oysters from Cancale, and the myriad of other extraordinary culinary jewels.
In this episode, we explore how the oceanic bounty of France is some of the best anywhere by profiling the ingredients that can be pulled from it.