Documentary AreaSimply the best Documentaries

This is one of the most ambitious animated programmes ever attempted for broadcast TV, recreating every detail of these extraordinary animals in an entirely digital production that stretches the boundaries of broadcast 3D with a scale and ambition normally reserved for Hollywood feature films. Planet Dinosaur 3D is a thrilling and immersive journey into a lost world. Pulling together cutting edge research from around the world this programme uses the latest, stunning fossil evidence to chart the rise and fall of the 'Ultimate Killers'; from the iconic Spinosaurus, the largest predator ever to walk the Earth, to Microraptor and the feathered, flying dinosaurs from China. At last, thanks to the advances in technology, and for the first time ever, these monsters can be experienced in all their full, magnificent wonder.

The second part, Nothing, explores science at the very limits of human perception, where we now understand the deepest mysteries of the universe lie. Professor Jim Al-Khalili sets out to answer one very simple question - what is nothing? His journey ends with perhaps the most profound insight about reality that humanity has ever made. Everything came from nothing. The quantum world of the super small shaped the vast universe we inhabit today, and Jim can prove it.

This episode includes footage of wildlife inhabiting underwater kelp forests, thousands of giant cuttlefish spawning along a restricted area of rocky reef off the south coast of Australia. Males outnumber females 11 to one, which leads to fierce competition. Larger males use brute force to drive off competition, while their smaller rivals use deception by mimicking the appearance of females. The programme also features tiger sharks hunting for green turtles in fields of seagrass and spider crabs trying to avoid predators while they shed their shells.

On the coast, two worlds collide. Coasts are the most dynamic and challenging habitats in the ocean - that brings great rewards but also great danger. The extraordinary animals that live here must find ingenious ways to cope with two very different worlds. This episode is a rollercoaster ride of heart-stopping action and epic drama, peopled with characters from the beautiful to the bizarre. We meet fish that live on dry land and puffins that must travel 60 miles or more for a single meal, and witness a life-and-death struggle in a technicolour rock pool. In a secluded cove in the Galapagos, sea lions feast on 60kg tuna. It should be impossible - tuna are usually far too fast for sea lions to catch. But here the sea lions club together to herd their prey inshore. Once trapped in the shallows, these huge fish are easy pickings. As the tide recedes in Brazil, lightfoot crabs leap from rock to rock, desperately avoiding the water - their lives depend on it. Moray eels launch themselves from rock pools, jaw gaping. Then octopuses, too. Both crawl across dry rock to set their ambush. Elsewhere, the ever-changing tides create rock pools. But these temporary worlds are a battleground. Predatory starfish turn a magical garden into the stuff of nightmares.

The turmoil of 1968 helps Nixon win the presidency. Troop strength in Vietnam peaks and the draft accelerates. Karl Marlantes endures bitter jungle fighting on Hill 484, and draftee Arthur Wiknik gets a grim introduction to combat on 'Hamburger Hill'. But shortly after winning both hills, US troops abandon them.

A powerful depiction of Vladimir Mukhin's struggle to resuscitate an almost forgotten russian cuisine, going against the established tradition. Be prepared for stunning images of culinary creations at White Rabbit, some will leave you uneased.
A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. So, like generations of youths before him, Mukhin had to rebel against the old man. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. 'His French clients who ate it were amazed,' he says. ¡They loved his Russian cooking.'