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Birds

   2017    Culture
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.
Series: The Mind of a Chef

Cooked: Water

   2016    Culture
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.
Series: Cooked

Desserts

   2017    Culture
The sweet stuff. This "Best Of" episode of The Mind of a Chef takes a long, hard look at the cherry on top of a dining experience. On the list is burnt miso apple pie, the English classic Banoffee pie, sorghum ice cream. Grab a spoon.
Series: The Mind of a Chef

Did Cooking Make Us Human

   2010    Culture
We are the only species on earth that cooks its food - and we are also the cleverest species on the planet. The question is: do we cook because we're clever and imaginative, or are we clever and imaginative because our ancestors discovered cooking? Horizon examines the evidence that our ancestors' changing diet and their mastery of fire prompted anatomical and neurological changes that resulted in taking us out of the trees and into the kitchen.

Feast to Save the Planet

   2021    Culture
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.

Instinct vs. Discipline

   2017    Art
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.
Series: The Mind of a Chef
Chemistry

Chemistry

2010  Science
Becoming Human

Becoming Human

2010  History
Power of Art

Power of Art

2006  Art
The Last Dance

The Last Dance

2020  Culture
Inside the Medieval Mind

Inside the Medieval Mind

2008  History
In the Age of AI

In the Age of AI

2019  Technology
Heavens Gate

Heavens Gate

2020  Culture