Anthony Bourdain: A Cook's Tour

In the Caribbean paradise of St. Martin, Tony eats a healthy Rastafarian meal with a freedom fighter, helps prepare grub for a food caravan, discovers foodstuffs not available at American supermarkets, and finally relaxes at a beach bar.

In New Orleans, Louisiana, Tony catches a Bayou alligator, cools off with a world-famous snow cone, gets in trouble with the law, eats jambalaya with a dancing chef, and relaxes to some local jazz.

Known as Brazil's capital of happiness, Salvador da Bahia offers fruitful local markets, and rich Bahian cuisine. Here, Tony takes part in a traditional local ceremony, and experiences the culinary talents of the famous Bahian artist of the kitchen - Chef Dada.

What is a Carioca? The natives of Rio de Janiero, Brazil are lovable scamps who find ways to avoid work, preferring the beach, flirting, and hanging out at restaurants and bars instead. Tony, under the tutelage of an exemplary Carioca, gives the lifestyle a try.

Join Tony on his quest to characterize the perfect bar in New York City. Discover the importance of a maniacal bartender, the proper chemical makeup of drinks, the joys of seedy dive-bars, and the need for late-night snacks.

Tony travels to the grain-belt capital of Minneapolis, Minnesota to experience firsthand the conflict between creative independent operators and generic franchises.

Which style of BBQ reigns supreme - Kansas City, Houston, or North Carolina? Tony journeys to all three cities to taste for himself the secrets behind sauces, wood pits, and slow smokers.

Tony embarks on a pilgrimage to Sydney, Australia so he may indulge in a meal made by one of the world's best chefs - Tetsuya Wakuda.

Melbourne, Australia boasts hard-living, good-natured, and eccentric lovers of food - Tony's kind of people. In search of the outlaws of food, Tony explores a pasteurization-free cheese factory, and an old-world cured jamon workshop.

Tony sets out to find the real Singapore, with its multicultural restaurants and food markets. He samples prescription food dishes, explores the Geyland Serai Market, and rides the clean and efficient local subway.

Jumping into a Thai tuk tuk taxi, Tony attempts to soak up Thai culture, and get lost in the cuisine of Chiang Mai, Thailand.

A spontaneous layover in Bangkok, Thailand leads Tony into the city, where he tries dishes of deep-fried frog skins and pla rah, a fish-paste that has fermented anywhere from three months to a year.