Anthony Bourdain

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

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

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.

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

Portugal - Portuguese cuisine holds a dear place in Tonys 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.

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.

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.

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

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).

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