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.
An unassuming 80-year-old device that has the appearance of a typewriter could actually be one of the greatest secret weapons in history. Using cutting-edge digital technology, experts investigate the secrets of a revolutionary encryption machine. How could there be a carving of a modern helicopter on an ancient Egyptian inscription? can this 800-year-old device covered in strange sayings really predict the future?
A hero is just someone who acts selflessly, out of concern for others, at personal risk and without the expectation of reward. In this episode, Michael Stevens asks employees to help him run a seemingly dangerous experiment, to see if they would blow the whistle to stop him.
Dave Grohl returns to his musical roots, while the Foo Fighters prepare to record at Seattle's Robert Lang Studio with Death Cab for Cutie's Benjamin Gibbard. Dave sets his focus on the Seattle music scene, mainly the grunge movement and its implications in American Rock Music. Interviews with Chris Cornell, Nancy Wilson, Bruce Pavitt.
When mankind eventually leaves the cradle of Earth and ventures forth into the uncharted territories of the cosmos, where, and what form, will our new homes take?
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.
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.