Nancy Silverton describes her life path involving both Los Angeles and Italy, her family and her obsession with bread. She was born in Sherman Oaks, CA in a family where going out to eat was considered a special treat. But when she entered college and found herself 'very attracted by a handsome man' who worked in a kitchen, she landed herself a job and a new passion.
These details, which all lead up to her stint at Wolfgang Puck’s celebrated LA restaurant Spago in 1982, are intercut with present-day scenes of Silverton working at Osteria Mozza.

Chris Packham goes on an investigative journey into the mysteries of planet Earth's super predator - Tyrannosaurus rex. The latest groundbreaking paleontological discoveries combined with studies of modern animals are redefining this iconic dinosaur.
Tackling everything from the way he looked, moved, socialized - even down to his terrifying roar - Chris strips away Hollywood myths to uncover the amazing truth, and utilizing the latest CGI wizardry, he rebuilds the most authentic T rex ever seen from the bones up.

Artists, academics, and critics discuss the historical origins, original reception, and slow climb to critical acclaim for Eugene Delacroix's painting commemorating the Revolution of 1830, 'Liberty Leading the People.'
A woman of the people with a phrygian cap personifying the concept of Liberty leads the people forward over a barricade and the bodies of the fallen, holding the flag of the French Revolution – the tricolour, which again became France's national flag after these events – in one hand and brandishing a bayonetted musket with the other. The figure of Liberty is also viewed as a symbol of France and the French Republic known as Marianne.

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.'

Located beneath Russia's Ural Mountains, Orda Cave is legendary among divers for its unique beauty. The cave's waters are clearest in winter, when the land above lies frozen. With temperatures approaching minus 40 degrees, NHK attempts to film the cave for the first time ever using 4K cameras. Scientists give them insight into the cave's origins, enabling the crew to uncover the miraculous story of how the cave was naturally formed 300 million years ago by climate change and a shifting landscape.

Chef's Table goes inside the lives and kitchens of six of the world's most renowned international chefs. Each episode focuses on a single chef and their unique look at their lives, talents and passion from their piece of culinary heaven.
Jeong Kwan is a not your regular defined chef. She's living as a monk in Korea. She is connected to the spiritual side of food. Instead of trying to be the best in the world, any sense of ego is stripped from her mind and she cooks from the soul. This episode follows the daily life of Jeong Kwan, as she lovingly prepares vegan 'temple food', using ages old recipes and natural ingredients. She is a humble genius. Inspirational and meditative, gorgeously shot. She is a tiny, calm, firebrand.