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.
Known as Brazil's capital of happiness, Salvador da Bahia offers fruitful local markets and rich cuisine; Tony takes part in a traditional local ceremony and experiences the talents of the famous Bahian artist of the kitchen, Chef Dada.
Tony returns to his beloved Hanoi, Vietnam to visit his friend, Linh, for the Vietnamese lunar New Year holiday of Tet where they will taste exotic Vietnamese delicacies.
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 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.
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.
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.
Tony visits the Mall of America to discover what draws Americans to the food court; a local French chef will explain his approach to broaden Americans' palates.
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 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 joins Jose at the family farm to enjoy a fattened pig at the village feast, and then travels to a destination from his childhood where he debates eating a calf's head.
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.
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.
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 revisits his first job, the culinary institute that taught him the basics, a normal working day at Les Halles Brasserie, and his mysterious mentor, Bigfoot, in this culinary reflection on his own career.
The Basque food culture in Spain has a rich history and tradition; Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all the tastes.
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.
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.
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.
Known as Brazil's capital of happiness, Salvador da Bahia offers fruitful local markets and rich cuisine; Tony takes part in a traditional local ceremony and experiences the talents of the famous Bahian artist of the kitchen, Chef Dada.
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 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.
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 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.
Tony is almost overwhelmed by the amount of food in Singapore; from chicken congee to root beer floats, Tony explores the city; from wet markets to the red-light district, he is amazed by all the city has to offer.
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 and his friend explore St. Petersburg; Tony is especially interested in the working class foods of the people; ice fishing, smoked fish and high luxury caviar are a few of the stops.
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 decides to go in search of a more relaxed and traditional Japanese culinary experience in the countryside; he travels to an old-fashioned Japanese inn that specializes in kaiseki cuisine, the ancient tea ceremony and using local ingredients.
Tony decides to share all of his hometown haunts with the viewers; lox and bagels, wine and dinner, a variety of cheese and great hot dogs make his list of top stops.
Tony joins Jose at the family farm to enjoy a fattened pig at the village feast, and then travels to a destination from his childhood where he debates eating a calf's head.
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.
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.
The Basque food culture in Spain has a rich history and tradition; Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all the tastes.
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.
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.