1917. People have had enough of the war. Behind the scenes, uprisings are brewing, like the one that toppled the Tsar in Russia; on the front soldiers begin to mutiny as they did at Chemin des Dames in France. German submarine attacks in the Atlantic will finally pull the Americans into the war, but they arrive too late to help prevent the carnage of the Battle of Passchendaele.

Focuses on the fierce rivalry that took place in the laboratories in Britain, Holland, France and Poland as they sought the ultimate extreme of cold. The program will follow the extraordinary discoveries of superconductivity and superfluidity and the attempt to produce a new form of matter that Albert Einstein predicted would exist within a few billionths of degrees above absolute zero.

La mer means, simply, 'the sea.' Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredients. His eyes light up when he describes the Lobsters of Brittany, the Oysters from Cancale, and the myriad of other extraordinary culinary jewels.
In this episode, we explore how the oceanic bounty of France is some of the best anywhere by profiling the ingredients that can be pulled from it.

In 1940, France has fallen and Hitler orders Operation Sealion, the invasion of Great Britain. But first the Luftwaffe must defeat the RAF for seaborne landings to succeed. In July 1940 an epic struggle in the skies above England begins. Only a brilliant defensive system and the bravery of young pilots stand in the Luftwaffe’s way. Wave after wave of German bombers are attacked by British planes. Featuring the last interview with the youngest Spitfire-pilot in the battle, Geoffrey Wellum.

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.

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.