Genetic breakthroughs have shed light on how life evolves in real-time. From filling in the missing links to creating a new species, in the last 50 years scientists have solved some of the biggest mysteries of evolution. In this episode, we look at revolutionary discoveries that shook the world and may shape our future.

A rain forest is the richest habitat on Earth. Exactly how many species rain forests contain is unknown, but it runs into millions. And new ones are discovered every week. There are some, like the clouded leopard, we still know virtually nothing about. Although they cover just seven percent of the world's land area, jungles play a vital role in the health of the planet .
Jungles and rainforests are home to an incredible variety of species like preening birds, intelligent orangutans and remarkably ambitious ants.

Filmed over four years, Our Planet is an eight-part series that combines the spectacular photography of Planet Earth with an unprecedented look at the planet's remaining wilderness areas and their animal inhabitants. With a cornucopia of visual wonder and environmental advocacy, the series explores more of this beautiful, blue marble while presenting an urgent call to action to its inhabitants. In the words of David Attenborough: 'This series will celebrate the natural wonders that remain, and reveal what we must preserve to ensure people and nature thrive'.
The first episode explores the planet's breathtaking diversity -- from seabirds carpet-bombing the ocean to wildebeests eluding the wild dogs of the Serengeti.

Today, worldwide, we each eat 27 pounds of chicken a year. Chicken's astonishing growth has been propelled and satisfied by a business that creates lives, and harvests them, at breathtaking speed and volume. But now the massive scale of production has exposed those in the chicken business to dangers large and small.
The ruthlessly efficient world of chicken production pits vulnerable growers against each other and leaves them open to vicious acts of sabotage.

All about our feathery friends. This 'Best Of' episode of The Mind of a Chef opens the birdcage on some of our familiar (and some not so familiar) poultry dishes. Chinese chicken noodle soup, and chicken and dumplings make an appearance, but also stuffed Faroe Island puffin and duck-on-a-string get some screen time as well.

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.