1. Food Lab by Ben Milbourne
2. Design and technologies

Hosted by James O'Loghlin, The New Inventors highlights the latest contemporary creations from the new generation of inventors, innovators and designers. Deciding the winner of these three inventions are: designer and inventor Sally Dominguez, woodworker and teacher Richard Vaughan, and materials engineer Veena Sahajwalla.

Roquefort is the most popular blue cheese in France with a fascinating history. Will Studd visits the largest producer of this unique cheese as well as the village and the underground caves that help make it is so special.

A series looking at important medieval buildings in Europe.

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.

In tonight's episode, Barry travels to Damascus and discovers a labyrinth of religious history and intrigue. He shows us where you can find John the Baptists head, the tomb of Adam and Eve's son and a window where a saint escaped in a basket. Barry is transported to another time when the West was waking from a dark age and in the smoke from a water pipe the tales of the Hakawati (storyteller) come to life.

Kevin McCloud returns to the Lambourn Valley to catch up with a couple who took three years to finish building their home on the Berkshire Downs, and two years recovering from the experience.

Henry VIII was fat for a reason - Tudor feasts were mammoth spreads and great spectacles of the culinary world, combining the finest ingredients with innovation, fantasy and showmanship. Tonight, top British Chef Heston Blumenthal pushes his own crazy creations to the limit, serving Tudor splendour to celebrity guests.

Pria Viswalingam visits Lebanon, a country that suffers a legacy of war and has 17 religious communities. Here, life is expensive and there are no jobs to be found.

Will Stud explores Ireland's history of making cheese and how artisan cheese makers have revived the ancient art of traditional cheese making and begun to produce a range of exciting new Irish cheeses.

This week Poh's Kitchen is all about losing yourself in the rich and exotic spice combinations of Northern India and the ancient korma recipes originally brought to India by the Persian Mughals.

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.