Will travels to Japan with leading Australian chef Tetsuya Wakuda. Starting with a visit to Tokyo's leading cheese shop, Fermier, Will Then heads off to Shimizu Farm at Nagano to see how a traditional mountain cheese is made.

Will visits the Ile de France region to learn more about the benchmarks of the style, Brie de Meaux and Brie de Melun, before visiting Brie's close cousin, Chaource, in the Champagne region.

Will's cheese tour takes him across the United States. He learns about the challenges of making farmstead washed-rind cheese; meets American goats cheese pioneer Judy Schad; and discovers the story behind Rogue River Blue.

Will travels to Cyprus to see how traditional Haloumi is still made. He visits one of the last farm producers still making Haloumi the old fashioned way, then checks out some unusual ways to cook this delicious cheese.

Will meets Willi Lehner to see how he ripens cheese in an underground cave. He then heads to Hidden Springs Creamery, where a new organic ewe's milk cheese is being made with the help of local Amish farmers.

Will journeys to Italy's picturesque Campania region to look at stretched curd cheeses, and gets a lesson from a Countess in how to make the perfect wood-fired pizza. He then heads to the coast to look at cacao Cavallo.

Will travels to the mountains of the north to find out about the Portuguese cheese, Serra da Estrela. He then travels to the island of Sao Jorge in the Azores to learn about the benchmark cheeses of 'little Switzerland'.

The Canadian province of Quebec is undergoing a cheese-making revival. Will visits Quebec to find out whether the original French settlers have had any influence on this renaissance.

Will is introduced to a traditional version of Brocciu ripened with maggots in Corsica, meets a rock star shepherd and discovers an ancient curd cheese in Sardinia; and explores authentic Pecorino Fiore Sardo.

Will visits influential cheese retailer Neal's Yard Dairy in London, where cheese champion Randolph Hodgson explains how English traditional farmhouse country cheese was saved from extinction.

Will learns how the local spruce forests of the Alps and Savoi play an essential role in ripening the soft and unctuous Mont D'Or before visiting a farm that makes the deliciously creamy Reblochon.

Will travels to the misty Vosges Mountains of Alsace, the green undulating countryside of Normandy and the pretty village of Epoisse in Burgundy to look at four benchmark monastic cheeses.

The plateau of the Massif Central and Auvergne is famous for its six benchmark AOC French cheeses. Will explores the differences between three semi-hard varieties and visits a disused railway tunnel where cheeses are matured.

Will visits the village of Espelette to discover the significance of its famous red peppers, before travelling into the mountains to one of the few remaining traditional shepherds' huts.

Will Studd travels to Northern Greece to learn how wooden barrels play an essential role in the maturation of traditional feta and how manouri, an ancient whey cheese is made.

Will Studd looks at some of the finest cheese shops in New York before visiting the beautiful countryside of Vermont to meet a new generation of American cheese makers who share a passion for creating local farmstead cheese.

Stilton is considered to be one of the greatest English Cheeses and unlike most other native traditional cheeses it has never been copied. Will Studd looks at why this proud cheese has retained its outstanding reputation.

There are hundreds of traditional farmhouse cheeses made in Spain but until recently most were not well known internationally. Will Studd travels to the land of Don Quixote to see why all that is changing.

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.

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.

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.

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.

Camembert is a potent symbol of French cheese making. Will Studd visits the tiny village of Camembert where it all began, the nearby dairy of Monsieur Durand as well as the Cooperative of Isigny St Mere.

Parmigiano Reggiano is the undisputed king of Italian cheese. Will Studd explains the steps taken to control production of this wonderful cheese. He also meets the Biemme family who have been making benchmark cheese for four generations.

Cheese Master Will Studd visits three continents in search of the world's most spectacular cheeses and producers. In this episode he visits the famous 'garden of France' the south-west region of France's Loire Valley, where two special breeds of goats are behind a cheese industry made world famous.

Explore the engineering and architectural feats that were characteristic of some of the greatest societies the planet has ever seen.

Bushcraft masters Joel Graves and Drover Hall go head-to-head in a primitive build off in Utah's desert. With just seven days to design a durable shelter, who will win?

Ian and Sophie Cooper, a fashionable London couple, plan to restore a 200-year-old grade two-listed industrial building in an area of outstanding natural beauty. The "Apprentice Store" has been derelict for 50 years, its only inhabitants being a colony of bats. Ian and Sophie not only plan to restore the old building, but add a large glass extension, creating a cool modern interior to make the most of the incredible views. However, they discover this wreck of a building has no foundations. The only way to prevent their country idyll from sliding down the hill is by stabilising it with a mammoth piling system that takes nine weeks to install. Everything on this restoration from the windows to the pointing has to be approved by planning. Two years and one baby later, Sophie has almost lost sight of why they are working on this old building - it feels more like a building project than a long awaited home.

A smart, fun countdown that details how ancient technology worked, how surprisingly advanced it was, and how it was kind of awesome.

Isaiah joins magician Neil Croswell and learns how to perform some magic tricks. Isaiah watches Neil perform and he even gets to levitate.

An unprecedented look behind the scenes of two of New York's premier cultural events, the creation of China: Through the Looking Glass, and the Met Gala.

A smart, fun countdown that details how ancient technology worked, how surprisingly advanced it was, and how it was kind of awesome.

Five years after the build, Kevin revisits Philip and Andrea Traill whose plans for their Grade II Listed Victorian timber-clad barn caused some headaches.

In our Stargazing special, Jerry Coleby-Williams explores what's happening in his garden at night; Millie Ross builds a box to welcome microbats; and Josh Byrne builds some covers to keep cats off his vegie patch at night.

Dior has appointed its first ever female creative director, and we follow her preparation for her first show at Paris Fashion week. We also get an exclusive look at Dior make-up, handbags and perfume.

In uncertain and changing times, what does the future hold for Britain's style bible? Richard Macer discovers a world of deception at the heart of the fashion bible, what will happen to the magazine when the executives eventually leave?

Kevin McCloud revisits a couple who built a 'Huf Haus' designed and made in Germany but delivered for assembly in Surrey.

Kevin McCloud drops in at John and Terri Westlake's self-built, contemporary wooden home, which has a wall made entirely of glass and great views across open countryside near Peterborough.

Scarlett has a new baby brother and she wants to be a helpful big sister. Scarlett visits a baby expert who shows her the things she can do to help mummy take care of Jasper.

Costa visits a high flier who has restored a garden in her down time; Tino Carnevale explores different types of garlic; Jane Edmanson plants three hanging baskets and guest presenter Paul West makes apple pancakes.

Brenda Emmanus looks at some of Diana, Princess of Wales' most celebrated and exquisite dresses brought together for an exhibition of her clothes at Kensington Palace.

Dior turned 70 in 2016. We take an exclusive look behind the scenes at two huge fashion shows, with all the drama of dress makers, models and international clients, who spend fortunes each year on Dior couture.

For a century Vogue magazine has had the world of high fashion all to itself. Hot from catwalk shows in New York, London, Milan and Paris, editor in chief Alexandra, has decided she wants to make changes to British Vogue's front covers.

Sophie Thomson explores the origins of Adelaide's free food carts; Costa Georgiadis meets fresh food fan Dr Sandro Demaio from ABC's Ask The Doctor, and Josh Byrne visits the Perth garden of author Deryn Thorpe.

Getting goods across Australia to the remote city of Perth is no easy task.

In Queensland, Australia, a 100-year-old railway network transports freshly harvested sugar cane from farmers across the district to sugar mills.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, salt ponds in Whyalla, French cooking with home-grown produce, Australian grown mustard seed oil used in Indian cuisine, and a Lebanese-run cherry farm just south of Sydney.

In Queensland, Australia, a 100-year-old railway network transports freshly harvested sugar cane from farmers across the district to sugar mills.

Every six hours a milk train pulls into the biggest dairy factory on New Zealand to ship 14 million litres of milk around the country.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, gourmet foods in Darwin, a master barista demonstrates fine coffee making, and a Vietnamese Australian incorporates indigenous ingredients into his dishes.