Documentary AreaSimply the best Documentaries

This episode explores what can give brains a boost. In America, Angela tries out a new treatment that's proven to help memory and concentration. In Japan, a remarkable 100-year-old reveals the colourful foods that keep minds more active. Plus Chris discovers the best exercise we can do for our brains. At the cutting-edge of science, discover how injections of young people's blood may help beat dementia.

Hunger at Sea follows blue whales, sharks, sea lions, frigatebirds, dolphins and albatrosses to reveal the strategies they use to hunt for prey in the big blue. The open ocean is an immense wilderness that covers more than half the surface of our planet, yet for the most part it's a watery desert, largely devoid of life. Predators face an endless search to find and catch food, yet these great tracts of ocean are home to some of the most remarkable hunters on the planet.

When animals can tap into remarkable senses and supernatural skills, crossing the globe, even moving between worlds to find a mate, safety and food, they become truly unstoppable.

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.

The International Space Station is the ultimate extreme home. Costing $150 billion, it is the most expensive structure humans have ever built, in the most inhospitable environment known to man, with no air food or water. Assembled at 250 miles above the earth, it's an epic engineering challenge. We're going to take it apart and uncover what's going on inside the ISS.
Its superstructure secrets will help our species reach other planets and beyond. Using photo-real computer graphics, we take it apart to uncover the extraordinary innovations that enable it to support life in the deadly vacuum of space.

Why are ultra-processed foods so irresistible, and how they have come to dominate food culture? Dr Chris van Tulleken features interviews with former food industry insiders who talk openly about the way in which popular foods have been designed to be irresistible.
Food companies go to extraordinary lengths to ensure their products connect with consumers - from using brain scans to assess the deliciousness of ice cream to carefully engineering the sound of a crunch. Ultra-processed foods are hyper-delicious and super-convenient, have long shelf lives and are extremely cheap. But a growing body of evidence is linking these products to our declining health.