1. Foodie Planet: Destination La Reunion
2. Design and technologies

Featuring ideas that allow bicycle riders to easily shower and change at work; provide long durability for an artwork, whilst adding volume and brightness; allows an engine to operate at its most efficient setting.

A series looking at important medieval buildings in Europe.

Madame Murat's is a family owned restaurant in the French village of Pomarede celebrating 100 years of business. One of the last 'family inns' left in operation, the family dinner menu is served to a paying clientele. The owner, Jeanne Murat has worked at the restaurant since she was 14. At 67, she and her eldest daughter Sylvie run Madame Murat's. The family serves traditional recipes including chabrol soup, stuffed roast veal and blood sausages with apples. Many trade workers have been coming to Madame Murat's for 20 or 30 years. One diner complains he has gained 10 kilos since he started eating there 2 years ago!

Oliver Peyton is a UK-based, Irish restaurateur and art connoisseur. In this series he follows the cultural trail throughout Europe and the US of landmark works of art which have food as a central motif.

Tonight James is using the classic Lego brick. As generations of toy lovers know, Lego has not changed in its 50-year history, but now James and his army of helpers attempt to build the world's first full-size house made out of Lego. And then he has to live in it.

This week Kevin McCloud travels to the beautiful setting of Devon to revisit Sue Charman and Martin Whitlock whose dream was to create an eco-friendly family home, using old English building techniques.

Pria travels to the fabled 3000-year-old city where he discovers a fast-changing city where recent economic reforms have spawned a new-found capitalism.

Comte is one of the most popular cheeses in France and the most important of all those made under the strict French appellation system. Will Studd traces the link between farmer, cheese maker, and affineur.

This week, Poh is cooking 'Chinese'. Given her Malay/Chinese background this is a cuisine not unfamiliar to her, but when it comes to Modern Asian cookery she feels she needs a little advice and invites Sydney chef Neil Perry back to her kitchen.

Featuring ideas on how to enhance performance and improve athletic ability; simplify the process of attaching latches to doors; easily lift and position posts for installation.

Once again we follow Stefan Gates as he explores unusual food stories in some of the world's more dangerous places. It is through food that Gates is able to understand the culture of the locals and the challenges they face. In this series, Gates will eat obscure foods such as rat in India, baby seal in the Arctic and radioactive soup in Chernobyl.

Oliver Peyton is a UK-based, Irish restaurateur and art connoisseur. In this series he follows the cultural trail throughout Europe and the US of landmark works of art which have food as a central motif.

James May continues his quest to show what is possible with old-fashioned toys by using them on a scale never seen before. Tonight he attempts to build the longest ever model railway track - a whopping 16 km long. He builds it in Devon, linking two towns, Barnstaple and Bideford, which last had a train service over 40 years ago.

In tonight's episode, Barry travels to the Imperial city of Fez which is a puzzle of streets with no names, where buildings have crutches, donkeys wear tyres, and not long ago you needed a visa to get in - not to mention plenty of luck to find your way out again. It's Morocco's capital of fine food and culture, and boasts the world's oldest university.

Will Studd travels to meet the last two farm producers of cloth-bound cheddar in the county that still make cheese from raw milk by hand. He also learns about all the important cheddaring processes.

Featuring ideas on how to better anchor small watercraft; independently feed newborn twins at the same time; install fences at less than half the cost and in a fraction of the time of normal brick fences.

This episode features the normal lives of the burgeoning middle class, of which there are 100 million in India. At work and at play, they live as rich and cosmopolitan a life as any big city dweller. Pria talks about fashion, food and business, set against the visual contrast of Old and New Delhi.

Thai food guru, David Thompson, returns to Poh's kitchen to share with us an ancient Thai recipe, a shrimp paste relish, Nahm Prik Gapi. Poh impresses David with a traditional Malaysian stir fry.