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 edomae sushi. He also learns the diets of Sumo wrestlers.

Tony searches for a more relaxing, traditional Japanese culinary experience in the countryside where he finds an old-style Japanese inn that specializes in local ingredients.

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

On the river, Tony drinks Mekong moonshine with owners of a duck farm. Although seduced by his Vietnam experience, Tony is not sure about the royal dish Birds Nest Soup

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.

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.

Portuguese cuisine holds a dear place in Tony's culinary heart. In Porto, home of the famous Port wine, he learns why codfish is so valued.

Tony explores the food-crazed Basque culture. Tony's guide, Chef Luis Irizar, takes him into the underworld of Basque gastronomic societies.

Bourdain first learned to love food as a child. Returning for a trip down memory lane, Tony enjoys childhood staples reminding him why he loves food.

Visiting his boss's family farm, Tony helps slaughter and feast on a pig the family has been fattening all year.

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

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

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

Tony 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.

Tony explores the exotic and colorful indigenous zone of Mexico's Oaxaca region where he tastes toasted grasshoppers, tequila, and other delicacies.

According to Tony, the best line cooks in N.Y.C. come from Mexico, so he travels to Puebla, and enjoys mole sauces, toasted ant eggs, fried worms, and the legendary pulque.

Tony 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.

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

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, and much more.

Experience the formative moments of Tony's career as he revisits his first job, the culinary institute that taught him the basics.

Beginning in Glasgow, Tony experiences the heart-clogging glory of deep-fried pizza, deep-fried mars bars, and deep-fried pickled eggs, as well as more traditional fare.

Tony attempts to dispel the myth that English food is disgusting and over-boiled. He tries Nose to Tail Eating, explores traditional fare at Pie and Mash Shoppes, and more.