Beef and brine. This 'Best Of' episode of the Mind of a Chef explores the wet and dry side of our culinary world. Magnus Nilsson dry-ages a steak in kidney fat as long as he possibly can, April Bloomfield hallucinates while at a butcher shop, Ed Lee makes a ribeye with eel puree, and more.

Chef Ludo Lefebvre began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovations he opted not to return and instead chose to do things his way. Borrowing a friend’s bakery space, which was closed in the evenings, Ludo created a unique dining experience in the form of small, reservations-only, “chef’s choice” dinners. These dinners became known as LudoBites, a pop-up deemed by Pulitzer Prize-winning food critic Jonathan Gold as "a transforming moment” for the LA dining scene.

The setting alternates between prehistory and modern day times in which scientists study the fossilized remains of the creatures in the film. In 2009, a group of paleontologists discover a rare fossil in Kansas. The fossil was previously exposed by a summer rain, and it appears to be a marine reptile, tracing back over 70 million years. It was a female Dolichorhynchops and will be the inspiration for telling the story of Dolly, who travels the Kansas Inland Sea, 80 million years ago during the late Cretaceous period with her family.
The film brings to life some of the most bizarre, ferocious and fascinating creatures to ever inhabit the ocean, incluing Tylosaurus, Xiphactinus, Cretoxyrhina, and Ammonite. It combines animation with recreations in a 3D prehistoric adventure. A journey to the bottom of the ancient oceans dramatizes awe-inspiring creatures.

For most of our history, we humans considered ourselves unique. But now, a new, artificial species might challenge our superiority. Mechanical beings have the potential to change everything. How we got them is a story of astonishing twists and amazing turns to achieve us the machine that may turn out to be the most revolutionary technology ever conceived--the robot.
Learn how robots were first conceptualized in ancient Rome and see how their use has evolved over the centuries, from the calculator to the Mars Lander. Then, take a sneak peek at what future robots will be able to do. Narrated by Patrick Stewart.

Ludo Lefebvre apprenticed under – and learned from – some of France’s most esteemed chefs, but it took a move to Los Angeles, starting a family and a rough restaurant review for him to figure out what he really wanted to do with his culinary future.
This episode examines the ties between artists and their education, and how childlike wonder can, in fact, translate into a career. The question Ludo poses is whether an artist follows instinct, training or intuition… or perhaps all three.

Recently, the Event Horizon Telescope project captured the first image ever of a black hole. Now, new discoveries might finally reveal how supermassive black holes are made, and using the latest technology, experts are on the verge of understanding how these monsters grow and how they affect life on our planet.
Supermassive black holes: Gargantuan monsters that lurk at the center of galaxies. Right now you are travelling at half a million miles an hour around a giant black hole four million times the mass of the sun. But there's a mystery about these colossal beasts. We have no idea where they came from. How did they get so big so quickly?