Anthony Bourdain

From bat on the island of Fais to chicken on a Russian train to barbecue in the American heartland, from mutton in Mongolia to couscous in Morocco to tacos in Tijuana - on the road, food nourishes us not only physically, but intellectually, emotionally, and spiritually too. It can be a gift that enables a traveler to survive, a doorway into the heart of a tribe, or a thread that weaves an indelible tie; it can be awful or ambrosial - and sometimes...

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

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 cities tapas bars.

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

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

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

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.

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.

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.

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.