Culture

In the third episode of the series, Morgan Freeman examines different faiths' concepts of God, discovering how monotheism began in Egypt and Israel and allowing a neuroscientist to examine his own brain.

Embedding over the course of his seminar 'Date with Destiny', Joe Berlinger turns an unflinching eye on Tony Robbins powerful and uncompromising approach to achieving success, ensuring the attendees leave with new perspective on the forces, thoughts and feelings that motivate their behavior and help them better take control of their lives. The films pulls back the curtain on Tony Robbins, a man that traverses the globe and consults over 200,000 people annually, including world leaders, pundits and celebrities. An emotional tour de force that unveils the inner-workings of this mega event, the zealous participants and the man himself.

As he tries his hand at baking, brewing and braising, acclaimed food writer Michael Pollan explores how cooking transforms food and shapes our world. In the first espisode, with help from Aboriginal hunters and a barbecue pit master, Pollan shows how fire shaped human gastronomy, and weighs our duty to the animals we eat.

Michael Pollan looks to the kitchens of India for a lesson in the value of pot cooking and examines the consequences of eating highly processed food.

The film is an urgent real-life drama that examines the ripple effects on families, friends, schools and communities when two underage young women find that sexual assault crimes against them have been caught on camera. From acclaimed filmmakers Bonni Cohen and Jon Shenk (The Island President, The Rape of Europa), AUDRIE & DAISY takes a hard look at American’s teenagers who are coming of age in this new world of social media bullying, spun wildly out of control.

Of the four elements, air is the most elusive because we can't see it. There's something very magical about it. One of the ways we transform food is by getting air into it. Think of the soufflé, think of the loaf of bread. These things are elevated by the fact that they now contain air. They're ethereal. Visit food labs and Moroccan fields as Michael Pollan delves into the science of bread-making and the nature of gluten.