(Click CC for Subtitles) Deep in the forests of Northern Italy resides the prized white Alba truffle. Desired by the wealthiest patrons in the world, it remains a pungent but rarified mystery. It cannot be cultivated or found: the only souls on Earth who know how to dig it up are a tiny circle of canines and their silver-haired human companions-Italian elders with walking sticks and devilish senses of humor-who only scour for the truffle at night so as not to leave any clues for others. Still, this small enclave of hunters induces a feverish buying market that spans the globe.
With unprecedented access to the elusive truffle hunters, filmmakers Michael Dweck and Gregory Kershaw follow this maddening cycle from the forest floor to the pristine restaurant plate. With a wily and absurdist flare, The Truffle Hunters captures a precarious ritual constantly threatened by greed and outside influences but still somehow protected by those clever, tight-lipped few who know how to unearth the magic within nature.

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.

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.

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.

The series 'The Mind of a Chef' combines travel, cooking, history, science and humor about everyone's favorite topic -- food. Each season brings with it a new host as well as fresh and exciting recipes. The 5th season is narrated by chef Ludo Lefebvre.
It’s everyone’s favourite food. From the New York City's classic egg on a roll to Faroe Island fulmar egg and curry, this episode of The Mind of a Chef finds us going through and re-falling in love with the best egg dishes from our archives. Crack it open, and let the fun begin.

Served crispy and sizzling in grease. When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip the Mind of a Chef basket in hot oil on this episode, serving up everything from oyster poboys to pig’s head, from alligator filets to sardine spines.