2021
Will Smith whose curiosity and wonder is positively infectious—is guided by National Geographic Explorers traveling to different corners of the world to get up close and personal with the weirdest, most unusual, dangerous and thrilling spectacles of the planet.
2022
Taiwan is famous for its night market street food and delicious cuisine, especially its spicy Sichuan-style dishes, such as duck blood, taro with pork intestine, pineapple shrimp balls, and three-cup chicken, which are popular with locals and tourists alike. In this program, the hosts lead the audience on a culinary adventure, visiting renowned Taiwanese restaurants and popular spots recommended by local foodies. Along the way, they learn from the restaurant owners and top chefs, and provide tips for viewers to recreate authentic Taiwanese dishes at home.
2011
This is a program that looks at the "now" of the world while at the same time considering the future of Japanese people. In the first year, they aired "Chinese in Paris," which looked into the suffering of Chinese refugees, "Private Manning's War," which looked into the reality of the American war, and "Steve Jobs' Children," which followed the students who listened to Steve Jobs' speech at Stanford University.
True crime fan Yinka Bokinni dives deep into the dark web's murder-for-hire sites. Can you really order someone's death online? And can she save a man with a contract on his head?
2025
The HISTORY® Channel continues to cement its place as the leader of premium presidential biographies with the premiere of the six-part television event “Thomas Jefferson”
In these three specials, Julia Child joins Jacques Pepin and Graham Kerr, both best selling cookbook authors and popular television cooks, to share the stage and stove as they cook and teach a studio audience.
The series chronicles the everyday lives of young Michelin-starred chefs. On the pass, the interface between kitchen and service, they prepare their extraordinary creations, reflecting their world of thought. They all share a passion for cooking, 16-hour workdays, and enormous responsibility. "On the pass" looks behind the scenes and provides unusual and very personal insights into the world of Michelin-starred cuisine.
2020
Nadia Lim is here to share deliciously simple dishes that make the most of your kitchen staples during lockdown. Embracing flexibility with tasty, inventive recipes and tips and hacks to feed your family in these unique and challenging times.
