Rev Runs Around the World
Wed., Dec. 2 at 10pm | 9c
Tues 9pm | 8c
Wed 9pm | 8c
Rev's Top 5: Jamaica 02:35
Jack's Top 5: Hawaii 02:15
Charleston Travel Guide
Cameraman Scott Sans records Adam and Victor "Goat" Lafayette harvesting oysters.
Goat tells Adam what details to look for in selecting oysters
Bowen's Island Restaurant owner, Robert Barber, shows Adam how Frogmore Stew is made.
Adam and Robert sample the stew and seafood platter.
Customers flood Hominy Grill for breakfast, lunch and dinner.
Adam adds a few drops of the Hominy Grill special sauce before digging into a tasting menu with owner, Robert Stehling.
Adam listens to the sizzle of the chicken frying for the Big Nasty Biscuit at Hominy Grill.
Adams talks to local and out-of-town customers at Hominy Grill to get their take on the delicious food.
At Bushido Japanese Restaurant, Adam learns about the preparation for spicy hand rolls from sushi chef Rallee Balagtas.
Sushi chef Rallee Balagtas assembles spicy hand rolls.
The assembly process and ingredients of spicy sushi rolls.
Before the challenge, the fabulous makeup stylist Angela Collins applies final touches to Adam.
Ten spicy sushi rolls are presented for the challenge at Bushido.
Some diners stand on their chairs to get a clearer view of Adam as he works his way through the spicy sushi rolls.
Adam Visits the Marketplace 03:04
The Sushi Tuna Roll Challenge 01:44
Charleston's Frogmore Stew 02:33
Anthony Bourdain: No Reservations
10am | 9c
Toronto: Horse Heart and Flipper Pie
11am | 10c
Chicago's Cutting Edge
12pm | 11c
1pm | 12c
2pm | 1c
Colombia: Jungle Rats & Reptiles
3pm | 2c
4pm | 3c
San Francisco Bay: Cricket Cookies & Engineered Eggs
5pm | 4c
Ireland: Ancient Bog Butter & Smoked Pigeon
6pm | 5c
Los Angeles: Spleen Soup and Sriracha
7pm | 6c
Guatemala: Balls, Brains & Bull's Eyes
8pm | 7c
Jerusalem: Kugel, Couscous and Kunafa
9pm | 8c
10pm | 9c
Mysteries at the Museum
Annie Oakley, Project Chariot and Prison Haunting
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c
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