Anthony Bourdain

In a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging.On one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the 'Vertical Farm,' who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a renegade and ruthless sushi chef, known to...

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.

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.

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.

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 (fishermans soup) and fresh oysters.

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

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.

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

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

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