Silence of the Lamb

From nose to tail, Tony's eating lamb in all its delicious forms. He bites into brain in red wine sauce & sphincter sausage in Austria, and rips apart a lamb, caveman style, in Greece. Then he slurps down lamb noodles in NYC.

Between the Buns

Bread, meat, repeat. Tony bites into a foie gras dog in Chicago, his definition of hotdog perfection. Then examines the finest kind of beef in NYC and inserts a polish sausage into a tunnel of toppings in Hawaii.

No Reservations

Not everything is located on a map. Tony visits communities found only by GPS, encountering an underground nuclear submarine base & an island full of doll heads. He accidentally eats an endangered animal & chops wood in the snow.

No Reservations

Some food just really isn't right to eat in a restaurant. Tony joins El Gato in Colombia for a rooftop party full of stew, blood sausage and a drunk chicken. Then he enjoys grilled local onions & mass amounts of wine in Barcelona.

The Meat, The Fire

A juicy cut of meat, the open fire, and repeat. Tony devours steak and butterfly larvae on a stick in China and a whole roasted cow in Uruguay. After target practice, he dines on bacon-wrapped venison & pork chops in the Ozarks.

Celebrity Edition

Lights, camera, action! From Bill Murray to Snoop from The Wire, Tony gets to know these entertainers on a more casual level. He cooks an Italian feast with Christopher Walken and explores a tent city in Haiti with Sean Penn.

Transportation Gone Wild

Transportation, the most remembered part of any trip. In Malaysia, Tony takes a Liberace-like carriage ride through the streets, beer in hand. Then in Colombia, he has a pimp my bus moment before gorging on empanadas.

The Caribbean Files - Volume 2

The best of Anthony Bourdain's Caribbean trips in The Caribbean Files - Volume 2, in which he further explores Jamaica, Dominican Republic and Cuba. He dines on drum pan chicken and sits down with Castro's favorite photographer.

The Caribbean Files - Volume 1

The best of Anthony Bourdain's Caribbean trips in The Caribbean Files - Volume 1, in which he further explores Haiti, Dominican Republic, and Grenadine Islands. He hunts for a large rodent, then eats chicken pies with Sean Penn.

Latin America Files - Volume 4

We've compiled the best of Anthony Bourdain's Latin America trips in The Latin America Files - Volume 4, in which he further explores Colombia, Brazil and Chile. In Cartagena, Colombia, Tony joins chef Jorge Escandon at his restaurant, La Cevicheria, for some delicious fresh seafood. They visit the Central market and enjoy a meal with local market workers at Cecilia. Across the channel from Cartagena is Tierra Bomba, an island with a completely different way of life than its bustling sister city. Arnufo, a local lobster fisherman, invites Tony and Jorge to a meal at his mother's restaurant, complete with lobster that Arnufo caught that morning. Back on the mainland, Jorge shows Tony a popular late-night snack in the town of San Antonio: fried pig intestines and boiled pig ears. In Belem, Brazil, Tony meets up with Felipe, a local food enthusiast, and chef Oliviera de Ofir, an expert on indigenous Amazonian cuisine. Tony is led to the fish market, where he is introduced to the massive filhote catfish. He convinces the fishmonger to slice a sashimi-thin piece from the belly and eats it raw, something unheard of in Brazil. It was fantastic. Tony heads down the Amazon with his guide Caito, to meet up with Dr. Urano Carualho, a botanist specializing in Amazonian fauna. Dr. Carualho collects the prized acai berry and shows Tony how it is prepared. Next, Tony heads to Mexiana Island, where an enormous fish is said to lurk. Tony is determined to find the pirarucu, a prehistoric delicacy. With the help of local fishermen they set off into the jungle, moving through murky water until an enormous form breaks the water's surface. After landing in Santiago, Chile, Tony's friend Raul takes him to a country town in the Corrico Valley to experience a favorite pastime in Chile: the rodeo. Yes, there are horses, cowboys, and ropes, this rodeo is as much about the food as it is about the action.

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