Alternate Universe
All-new animated series from Tony Bourdain.
![](http://travel.home.sndimg.com/content/dam/images/travel/fullset/2011/11/10/ad/bourdain_fea_alternate-universe_new.rend.hgtvcom.581.436.suffix/1491585192806.jpeg)
From the creators of No Reservations and the mind of world traveler, chef and best-selling author Anthony Bourdain comes a new animated web series -- Anthony Bourdain's Alternate Universe.
In this fun, new 6-part web series, Tony invites the audience into his twisted imagination, mocking himself and others along the way.
This web series promises to deliver some humorous and gritty entertainment. For more, check out Tony's Blog where the creator himself sheds some light on his Alternate Universe.
Watch Anthony Bourdain's Alternate Universe.
Next Up
Anthony Bourdain's Travel Tips for Singapore
Tony's best tips for a trip to Singapore.
Tony's Favorite French Fries
Tony's favorite french fries courtesy of executive chef Carlos Llaguno of Les Halles.
Meet Jack Maxwell
Host of Booze Traveler and a professional actor and adventurer, Jack Maxwell has learned his best lessons, stories and lighthearted jokes in the barrooms of South Boston.
Travel Channel Remembers Anthony Bourdain
Travel Channel to honor its former host with a weekly airing of 'No Reservations.'
How to Debone a Chicken
Legendary chef Jacques Pepin introduces the proper way to debone a whole chicken.
Los Angeles Tips
Tony Bourdain has 48 hours in Los Angeles -- what he calls an exotic wonderland. Get his tips on not-to-miss eats, including In-N-Out Burger, along with a special breakfast recipe prepared by Tony.
"The Best French Fries in the World"
How to make Anthony Bourdain's favorite french fries courtesy of executive chef Carlos Llaguno of Les Halles.
Tony's 13 Things I Won't Leave Home Without
Get Tony's list of 13 Things he won't leave home without.
GetGlue Sweepstakes
Be a winner with the No Reservations:The Final Tour GetGlue Sweepstakes.
Spaghetti With Fresh Tomato Sauce and Basil
Spaghetti With Fresh Tomato Sauce and Basil recipe from "New Italian Cooking," courtesy of chef Scott Conant of Scarpetta in New York.