In late Cretaceous Canada, in what will be known as Dinosaur Provincial Park, a Daspletosaurus stalks a Chasmosaurus in a forest, but loses the element of surprise and is forced to retreat. The Chasmosaurus comes across a younger Daspletosaurus, before being ambushed by a group of the tyrannosaurids. The episode then cuts to the high Arctic, where Edmontosaurus are hunted by a large species of Troodon. The theropods attack at night, separating a juvenile from the herd and severely wounding it, only to be driven away by an adult. In the morning, they return to eat the carcass of the juvenile, which died during the night. The episode returns to the Daspletosaurus, who chase and bring down the Chasmosaurus. The larger adults bully the youngsters off the carcass, forcing them to wait until they have finished. The episode then cuts to Madagascar, where a mother Majungasaurus (an Abelisaurid) and her two offspring chase a group of Rahonavis off a carcass. However, they are temporarily driven off themselves by a male Majungasaurus. But, after he steals some food from one of the young, the female attacks him, before she and her young cannibalise his body. The episode returns once again to North America, where the Daspletosaurus are waiting for the annual migration of Centrosaurus. They attack during a rainstorm, killing some of the ceratopsians. The Centrosaurus make it to a flooded river and begin to swim across, and although many make it to the other side, some are caught by giant crocodilians or are severely wounded by floating debris and thus drown, or drown for unseen reasons. In the morning, the carcasses attract scavengers, including the Daspletosaurus. A montage is then shown of Daspletosaurus and Majungasaurus, the narrator saying that together, the tyrannosaurids and abelisaurids were the last of the killer dinosaurs.

Honey has the greatest cachet in the marketplace, of all food items. A sweetener so natural, so exalted, that its value has held up for millennia. But honey is also perfect for savvy profiteers who are secretly cutting the world's honey with cheap substitutes. With demand for honey soaring just as bees are dying off in record numbers, hidden additives, hive thefts and other shady tactics are on the rise.

Trading in the animal world for the vegetable one, the garden is a place where ingredients for some of Ludo’s favorite dishes are cultured, grown and harvested. Today’s chef reveres his gardener as much as his butcher.
In this episode, Ludo explores the vegetables, gardens, and memories he uses to cook some of his dishes. We also explore how terroir is as much a place as a taste.

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.

By 2050, lunar settlers could be making oxygen, growing food and finding water in a bustling, self-sustaining settlement. See what life may be like on the Moon. The day before the 40th Anniversary of Apollo 11, NGC presents Living on the Moon. Man has always dreamed of living on the moon, and now a team of NASA scientists is proving that dream could be achieved in our lifetime. We take viewers inside Constellation, the space program's plan to establish a human outpost on the moon by 2020. Take a closer look at the plans underway, from upgraded space suits to housing modules and moon vehicles, and examine the challenges ahead, such as finding water, making oxygen, growing food and protecting residents from deadly radiation. Then, using 3-D animation, we'll visualize how the remarkable outpost will take shape.

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.