Anthony travels to Tokyo, where he begins in the Tsujiki market and then is introduced to techniques in preparing edomae sushi. He also learns the diets of Sumo wrestlers.

Anthony Bourdain: A Cook's Tour

Anthony travels to Tokyo, where he begins in the Tsujiki market and then is introduced to techniques in preparing edaomae sushi. He also learns the diets of Sumo wrestlers.

A Taste of Tokyo

Rural Japan: Tony decides to look for a more relaxing, traditional Japanese culinary experience in the countryside. Tony travels to an old-style Japanese inn that specializes in kaiseki cuisine, ancient tea ceremony, and local ingredients.

Dining with Geishas

Ho Chi Minh City, Vietnam: After taking a cyclo ride through Ho Chi Minh City and trying various foods from roadside vendors and markets, Tony tests his might with a few shots of snake wine and a live cobra heart.

Cobra Heart - Foods That Make You Manly

Mekong River, Vietnam:  On the river, Tony drinks a lot of Mekong moonshine with the welcoming owners of a duck farm. Although seduced by his Vietnam experience, Tony is not sure the royal dish Birds Nest Soup is all it's cracked up to be.

Eating on the Mekong

Cambodia: With a friend along for the ride, Tony travels to Phnom Penh, Cambodia, where he explores a food culture that is both pleasing to the palette and slightly frightening.

Wild Delicacies

Cambodia and Japan: Taking his obsession with the film Apocalypse Now a little too seriously, Tony sets out for Pailin reputed to be one of the most dangerous towns on earth. After his journey, Tony returns to Japan.

Eating on the Edge of Nowhere

Portugal - Portuguese cuisine holds a dear place in Tony's culinary heart. Tony travels to Porto, home of the famous Port wine, where he is immediately exposed to the codfish and the almost mythical place it holds in Portuguese cuisine and culture.

Cod Crazy

San Sebastian, Spain: Tony explores the food-crazed Basque culture. Tony's guide, Chef Luis Irizar, takes Tony into the underworld of Basque gastronomic societies. Later, Tony explores the city's tapas bars.

San Sebastian A Food Lover's Town

Arcachon, France  Here, Bourdain first learned to love food as a child. Returning for a trip down memory lane, Tony enjoys childhood staples, including steak frites, gaufres (waffles), soupe de pecheur (fisherman's soup), and fresh oysters.

Childhood Flavors

Portugal & South-West France: Visiting his boss's family farm, Tony helps slaughter and feast on a pig the family has been fattening all year. Then, Tony heads to France to experience the rich delights of a foie gras farm.

Stuffed Like a Pig

Morocco (Sahara)  Tony traverses the Moroccan desert with one goal in mind: eat a mud-oven-roasted sheep.

A Desert Feast

Morocco (Cities) - Tony is invited to experience the culinary heart and distinct walled medinas (districts) of the Moroccan city Fes.

Traditional Tastes

St. Petersburg, Russia - Tony plays spy in Russia and sets off to locate the best blinis and borscht St. Petersburg has to offer.

St. Petersburg, Russia - Tony plays a spy in Russia and sets off to locate the best blinis and borscht St. Petersburg has to offer.

The Cook Who Came in from the Cold

St. Petersburg, Russia - Tony continues his mission with a tour of local working-class specialties. He tries his hand at ice-fishing, drinks a lot of vodkas, feasts on Russian foods, eats smoked fish, and ends the outing with a dip in the outdoor cold pool.

St. Petersburg, Russia - Tony continues his mission with a tour of local working-class specialties. He tries his hand at ice-fishing, drinks a lot of vodka, feasts on Russian foods, eats smoked fish and ends the outing with a dip in the outdoor cold pool.

So Much Vodka So Little Time

Oaxaca, Mexico - Chef Tony Bourdain explores the exotic and colorful indigenous zone of Mexicos Oaxaca region where he tastes toasted grasshoppers and other delicacies. His adventure ends with mariachi music and, of course, lots of tequila.

Tamales and Iguana Oaxaca Staly

Puebla, Mexico - According to Tony, the best line cooks in NYC come from Mexico, so he travels to the Puebla, and enjoys mole sauces, toasted ant eggs, fried worms, and the legendary pulque (a slightly hallucinogenic drink made from cactus sap).

Puebla Where Great Cooks Come From

Los Angeles - CA, New York chef, Anthony Bourdain, descends into the culinary underbelly of his metropolitan nemesis, Los Angeles, where he experiences the trials of celebrity fame and the joys of West Coast cuisine.

Los Angeles, My Own Heart of Darkness

Napa, CA - Marooned in San Francisco, Tony tastes local shellfish and durian ice cream before embarking on a pilgrimage to experience the genius of Thomas Keller, chef, and owner of The French Laundry.

The French Laundry Experience

New York, NY - Passionate about his city, Tony gives us an intimate tour of the New York City foods he loves - sturgeon and bagels, fluke ceviche, pan-seared foie gras, braised veal cheek, authentic cheese and, of course, a hotdog.

My Hometown Favorites

New York, NY  Provincetown, MA - Experience the formative moments of Tony's career as he revisits his first job, the culinary institute that taught him the basics, a normal workday at Les Halles Brasserie, and his mysterious mentor, Bigfoot.

My Life as a Cook

Scotland - Beginning in Glasgow, Tony experiences the heart-clogging glory of deep-fried pizza, deep-fried mars bars, and deep-fried pickled eggs! Moving on to more traditional fare, Tony tastes haggis and learns to hunt and fish for his food.

Highland Grub

London, England - In London, Tony attempts to dispel the myth that all English food is disgusting and over-boiled. Tony tries Nose to Tail Eating, explores traditional fare at Pie and Mash Shoppes, and then visits a predominantly Indian community.

PLEASING PALATE

Pluto

This multi-cultural city is explored through its traditional food.

Singapore: New York in Twenty Years

Anthony goes to St. Martin to visit with the Freedom Fighters and learns how to cook simply with Rastafarians. Caribbean flair is also featured.

Food Tastes Better Sand Beneath Toes

Anthony travels to New Orleans for the first time to learn more about Creole and Cajun cuisine.

No Beads, Babes, Bourbon

Sao Joaquim Market and Stella Marcs in Salvador da Bahia is featured as well as African culture.

A Mystical World

In Rio de Janeiro, Anthony learns how to be a Carioca and cook like one too. Feijoada, Brazil's national dish, is also featured.

How to Be A Carioca

What makes a great bar? Anthony is in New York to show you how to choose one that's perfect for you.

Elements of a Great Bar

Anthony goes around the Mall of America to see all it has to offer. Other local Minneapolis and St. Paul restaurants prove that the twin cities are not just a fly-over place.

Struggle for the Soul of America

BBQ is the classic American food that's featured in Kansas City, Houston, and North Carolina.

The BBQ Triangle

Anthony learns about yabbies and does some outdoor cooking in Sydney, Australia.

Mad Tony: The Food Warrior

Continuing his travels in Australia, Anthony finds himself in Melbourne to try local dishes and a cheese and sausage factories.

Down Under: The Wild West of Cooking

Anthony's tip is to get far away from the hotel to try authentic food in Chiang Mai, Thailand

Let's Get Lost

See how the natives in Vietnam use a river for business and lifestyle.

My Friend Linh

Instead of staying in the airport for the layover, Anthony heads out to enjoy Bangkok cuisine. Then he heads off to Little India in Singapore.

Thailand: One Night in Bangkok

The #1 food writer and television presenter in the world, Anthony Bourdain reinvented the food travel genre. Bourdain travels around the world indulging his taste for local cuisine and eccentric characters.

Singapore: New York in Twenty Years

Full Episodes

Season 2, 13 episodes