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Fantastic Fungi

The Persistence of Memory

Dynasties: Tiger

World on the Move

Tofu: Good Sex Bad Sex

Descent Into Darkness
Inequality for All

The Social Dilemma

Finding Life in Outer Space

A Plastic Ocean

The Dawn Wall

AI and the Future of Humanity
Happy People A Year in the Taiga

A Trip to Infinity

Life: Creatures of the Deep

The History of the Red Army

The Beatles Get Back: Part I

The Curious World of Hieronymus Bosch

"Culinary" Sort by

Surf and Turf

2017 Culture

Beef and brine. This 'Best Of' episode of the Mind of a Chef explores the wet and dry side of our culinary world. Magnus Nilsson dry-ages a steak in kidney fat as long as he possibly can, April Bloomfield hallucinates while at a butcher shop, Ed Lee makes a ribeye with eel puree, and more.

Series: The Mind of a Chef

Bistro

2017 Culture

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.

Series: The Mind of a Chef