Zachary Quinto sets out to research the strangest creatures dug up from the depths of the ocean and to see how much they lend to the monsters that are depicted in myth and legend. Starting in Australia, he meets with a teenager who was savagely attacked by a swarm of mysterious flesh-eating monsters, only to jump into the water himself the next day amongst highly venomous sea creatures.
From the carnivorous fish of American rivers to the eyeless monsters of the Atlantic Ocean, Zachary finds some merit in these old monster stories and is starting to understand just what we mean when we say that we know less than 1% of what waits in the depths below.

Earth's surface is covered in weird and wonderful patterns. The Australian outback is covered in pale spots, the work of wombats; a clearing in the endless green canopy of the Congo rainforest has been created by an incredible elephant gathering; and the twists and turns of the Amazon make a home for rehabilitated manatees. This is our home, as we've never seen it before.

At a time when the Earth’s surface is changing faster than ever in human history, watch cities grow, forest disappear and glaciers melt.
In the ever-growing grey of cities one man is feeding thousands of parakeets; in Sumatra a female orang-utan and her daughter face life in a forest under threat; while in Tanzania local people use satellites to replant a forest, securing the future for a family of chimpanzees. This is our home as we’ve never seen it before.

Prepare yourself for a groundbreaking series that reveals a spectacular new space-based vision of our planet. Cameras in space will tell stories of life on our planet from a brand new perspective.
Satellites follow an elephant family struggling through drought, reveal previously unknown emperor penguin colonies from the colour of their poo, and discover mysterious ice rings that could put seal pups in danger. Using cameras on the ground, in the air and in space, Earth from Space follows nature’s greatest spectacles, weather events and dramatic seasonal changes. This is our home, as we’ve never seen it before.

David Attenborough takes a stark look at the facts surrounding Climate Change in today's world, detailing the dangers we are already having to deal with and future threats, but also the possibilities for potential solutions to this global threat and the radical political, social and cultural changes needed.
Interviews with some of the world’s leading climate scientists explore recent extreme weather conditions such as unprecedented storms and catastrophic wildfires. They also reveal what dangerous levels of climate change could mean for both human populations and the natural world in the future.

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.