Documentary AreaSimply the best Documentaries

Chef Ludo Lefebvre began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovations he opted not to return and instead chose to do things his way. Borrowing a friend’s bakery space, which was closed in the evenings, Ludo created a unique dining experience in the form of small, reservations-only, “chef’s choice” dinners. These dinners became known as LudoBites, a pop-up deemed by Pulitzer Prize-winning food critic Jonathan Gold as "a transforming moment” for the LA dining scene.

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.

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.

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.

What makes us human is the squishy triple-pounder inside our heads. It lets us build skyscrapers, and lift a special few of us into space. We are the only species on this planet that can construct realities in our mind and then go actually build it. The story of how our mind evolved on this one strange rock is one of chance, coincidence and impossible odds.
This episode is an investigation into the mystery of the human brain and the chain of events that produced the anomaly of human intelligence.

Moral psychology isn't always an easy thing to study. Experiments that actually puts people in what feels like a real scenario may get realistic results, but researchers must always balance the benefits of what we could learn with the safety and well-being of the people they study. Often what we learn from moral psychology experiments doesn't make humans look good.
We are imperfect creatures. But the more we learn about why and how we make the moral choices that we do, the better we'll be able to tackle difficult questions in the future.