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Tony tries to learn the Carioca lifestyle; he can handle the tan, the Brazilian barbecue and the Caipirinhas, but maybe not the speedo.
Tony tries to discover what exactly makes up the perfect watering hole in New York City; some of his requirements include a loaded jukebox, an absence of karaoke and a bartender who leans towards crazy.
Tony travels half-way round the world to eat the world's best meal at Tetsuya's; along the way, he must survive the Australian outback and a host of wild characters.
In Melbourne, Tony meets the wild man of Australian cheese and some breeders of rare English pigs; these food lovers are Tony's kind of folk: gun slinging chefs in a real foodie town.
Tony Bourdain tries to get lost in Chiang Mai, Thailand; his journey entails an impromptu elephant ride through the jungle, amazing meals with a Thai family on a farm, taking in some kick-boxing and trying Thai massage.
Tony explores the three largest types of barbecue when he visits Kansas City, Houston and North Carolina; each offers their own variation of sauce, smoke, ribs and brisket.
Eateries in the red-light district highlight the night Tony spends in Bangkok.
The Japanese have a healthy respect for food, which Tony can definitely appreciate; a trip through a market with a sushi chef prepares Tony for his dinner; he also eats a meal with sumo wrestlers.
On the Mekong River in Vietnam, Tony drinks Mekong moonshine with the welcoming owners of a duck farm; although Tony finds his Vietnam experience fascinating, he's not sure that the royal dish "Bird's Nest Soup" is all it's cracked up to be.
Tony travels to Phnom Penh, Cambodia, with a friend; there he explores a unique food culture which is both pleasing to the palette and yet slightly frightening.
In Arcachon, France, Tony first learned to love food as a child; in a nostalgic trip down memory lane, he enjoys the food of his childhood including steak frites, gaufres (waffles), soupe de pêcheur (fisherman's soup) and fresh oysters.
Tony's favorite kitchen comrades all seem to come from Mexico, and he wants to know why; Eddy takes him on a tour of his home and town for some great meals of ant eggs, worms and more.
Tony's friend Zamir shows him around St. Petersburg; Tony makes his way through round after round of blinis, borscht, reindeer, pickled salads and dumplings.
Tony isn't so sure about the glamorous world of Los Angeles, so he begins with hot dogs; after a long day, he has gained a new appreciation for the City of Angels.
Tony has one objective in Morocco: to eat a roast sheep: he travels by camel with Berbers before he finally reaches the sheep roast in the mud of the Sahara.
Anthony Bourdain travels to Ho Chi Minh for their famous fetal duck egg in a bed of feathers; "flavors of the forest" which includes cobra's heart in blood which will enhance manly qualities.
Tony floats on the heart of darkness river in Cambodia; three soldiers commandeer his boat, but a tasty dinner makes it all fine.
Tony has always been interested in the Oaxacan tradition in food; a friend leads Tony through a local market in Oaxaca, Mexico, where they taste a variety of interesting foods including tripe, grasshoppers and tequila.
In Morocco, Tony learns about the country's rich culinary traditions and home cooking from a British immigrant.
Tony samples bacalao, a dried cod that's Portugal's national dish; he stops in Oporto, where port wine was created.
Anthony Bourdain travels to Scotland for the traditional hearty breakfast, a deep-fried pizza, eggs and a Mars Bar.