April 1453. Sultan Mehmed II unleashes an artillery attack on Constantinople unlike any the world has ever known. It's the largest concentration of cannons that the world had seen in one place. The monumental task of keeping the Ottomans out of Constantinople falls on the shoulders of Genoese soldier of fortune Giovanni Giustiniani. He and his men must defend 14 miles of city walls. Mehmed launches his ambitious plans to break through the walls of Constantinople, but Giustiniani's mercenaries manage to forestall the attacks.

Mehmed II sends his elite troops into the teeth of Emperor Constantine's defenses along the city's ancient stone walls. The defenders, led by Italian soldier-of-fortune Giovanni Giustiniani, repel every attack. Mehmed's men dig underground tunnels in an attempt to shatter city walls. The tides turn against the Ottomans when a naval blockade founders.

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.

Perhaps there is no architectural feature more distinctly Angeleno than a strip mall. The city is full of them with their busy facades and bright neon signage. Their wonderfully eclectic, multi-purpose tenants give shape and home to the multitudes of ethnic communities that make up LA’s diverse population.
Trois Mec and Petit Trois can be found side-by-side in a Hollywood strip mall, nestled between a dry cleaners and a Yum Yum donut. Ludo’s restaurants and the dishes he creates for them embody the cultural mash-up and high/low flair that is the strip mall philosophy.

A bistro is typically defined by its modesty – they are relatively small, affordable and humble. The bistro has become rather ubiquitous these days but despite its many incarnations, at its core, a bistro is a place where every man can eat, and eat well. With Petit Trois, Ludo Lefebvre has brought the spirit of the bistro to Los Angeles.
In this episode, Ludo brings us back to Paris to introduce us to some of the people and places that first inspired him to begin a culinary career.

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.