Nathan and Angela accelerate their parenting rehearsal with three-year-old, then six-year-old actors portraying their fake son, 'Adam'. Angela refuses to participate in Halloween due to her belief in Satanic conspiracies.
Nathan balances parenting duties with a rehearsal for Patrick, a man who wants to confront his brother over their late grandfather's will, which bans Patrick from inheriting money if he is dating a 'gold digger'. The rehearsal occurs in a replica Raising Cane's restaurant in a warehouse next to the relocated Alligator Lounge. To introduce real emotions to the rehearsal, Nathan stages a scenario to convince Patrick that he could inherit buried gold from the grandfather of Isaac, the actor who plays Patrick's brother. After Patrick has an emotional breakthrough during a rehearsal, he leaves the production and never returns. Nathan narrates that he is envious that self-deception is easy for some people as he ponders his fake family.

Master Chef judge Gregg Wallace and mathematician Dr Hannah Fry take over a restaurant and invite five special guests to enjoy a dinner party with a difference, where they will be scored on the carbon footprint of every dish they choose. Food accounts for a third of all greenhouse gas emissions, so making informed choices about what we eat is more important than ever.
Gregg is with the kitchen team preparing delicious dishes and uncovering tips and tricks we can all use to cook more sustainably. Hannah is working with environmental scientists to reveal the carbon footprint of every single item on the menu and uncovering the latest research that can help us enjoy the food we love that doesn't cost the Earth.

(Click CC for Subtitles) Deep in the forests of Northern Italy resides the prized white Alba truffle. Desired by the wealthiest patrons in the world, it remains a pungent but rarified mystery. It cannot be cultivated or found: the only souls on Earth who know how to dig it up are a tiny circle of canines and their silver-haired human companions-Italian elders with walking sticks and devilish senses of humor-who only scour for the truffle at night so as not to leave any clues for others. Still, this small enclave of hunters induces a feverish buying market that spans the globe.
With unprecedented access to the elusive truffle hunters, filmmakers Michael Dweck and Gregory Kershaw follow this maddening cycle from the forest floor to the pristine restaurant plate. With a wily and absurdist flare, The Truffle Hunters captures a precarious ritual constantly threatened by greed and outside influences but still somehow protected by those clever, tight-lipped few who know how to unearth the magic within nature.

The absorbingly cinematic Ascension explores the pursuit of the 'Chinese Dream.' This observational documentary presents a contemporary vision of China that prioritizes productivity and innovation above all. Behind all, the ideology used in China to acquire acquiescence from the lower class workers in the factories, restaurants, resorts, etc who are sold a dream of one day being able to join the elite classes if they work hard enough.
Almost mesmerizing with its cinematography, akin to the dreams of consumerism and the narratives of wealth that are being sold to the underclass workers, the film nicely illustrates the Chinese economy of the present.

The demands of a celebrity chef, especially one that runs three vibrant restaurants and a fried chicken franchise, are rigorous. The daily upkeep to ensure quality and consistency in his establishments keep him busy enough, but add to that the photo shoots, TV appearances, interviews and a constant online presence, and the tasks become herculean.
When Ludo Lefebvre needs to escape the chaos, he heads to the lilting and poetic world of Paris in the spring, where the emphasis is placed on the joy and fun of life.

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.