The International Space Station is the ultimate extreme home. Costing $150 billion, it is the most expensive structure humans have ever built, in the most inhospitable environment known to man, with no air food or water. Assembled at 250 miles above the earth, it's an epic engineering challenge. We're going to take it apart and uncover what's going on inside the ISS.
Its superstructure secrets will help our species reach other planets and beyond. Using photo-real computer graphics, we take it apart to uncover the extraordinary innovations that enable it to support life in the deadly vacuum of space.

How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession with a perfectly cooked bird can be traced back to France, where he learned to roast chicken.
His love for the American classic was solidified in 1996 when he arrived in LA and ate at KFC for the first time. “It was the same sensation,” he’s said, the crunchy skin and juicy flesh, and the gap between his two worlds was bridged. In this episode we learn how a Frenchman became famous for a truly American dish.

Shocking new evidence has convinced some of the world's greatest physicists that the universe is a hologram. Using cutting-edge technology, they investigate the secrets of black holes and space-time to build the case for this game-changing discovery.
The holographic principle is a supposed property of quantum gravity that states that the description of a volume of space can be thought of as encoded on a lower-dimensional boundary to the region like a gravitational horizon. First proposed by Gerard 't Hooft, it was given a precise string-theory interpretation by Leonard Susskind.
The holographic principle was inspired by black hole thermodynamics, which conjectures that the maximal entropy in any region scales with the radius squared, and not cubed as might be expected. In the case of a black hole, the insight was that the informational content of all the objects that have fallen into the hole might be entirely contained in surface fluctuations of the event horizon.

Served crispy and sizzling in grease. When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip the Mind of a Chef basket in hot oil on this episode, serving up everything from oyster poboys to pig’s head, from alligator filets to sardine spines.

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.

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.