In his Emmy Award winning series, Anthony Bourdain travels the globe to explore the cities, villages and countries that offer life’s truest surprises.
From gorgeous coastlines to cowboys to a cold beer, paradise looks different to everyone. Tony cuts into local steaks on the cliffs of Chile, then snacks on seared ahi tuna and zips through Oahu's North Shore on a jet ski.
From tongues and toes to blood and bladders, Tony makes sure no part goes unused.
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.
Bread, meat, repeat. Tony bites into a foie gras dog in Chicago, his definition of hot dog perfection. Then examines the finest kind of beef in NYC and inserts a polish sausage into a tunnel of toppings in Hawaii.
Tony lives out his adrenaline junkie fantasies, sliding down a luge run during a blizzard in China, watching a bull fight in Mexico, and finding himself face-to-face with 250-pound sharks in Australia.
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.
Anthony Bourdain hikes through the dangerous jungles of the Darien Gap, explores the backwaters of India by houseboat and catches a glimpse of the world's largest rodent in Brazil.
It's all about the pig, all of the pig. From pork chops to hooves, Tony travels the globe eating one of his favorite animals. Includes shooting a boucherie hog in Louisiana and feasting on crispy suckling pig in the Philippines.
Tony digs into lamb intestines, chopped pig organs, and bacon fat coffee.
No one should travel alone. Thankfully, Tony has his friend Zamir to accompany him. They drink vodka and visit Chernobyl in Ukraine, compete in a game of featherbowling in Detroit, then Zamir takes the show hostage in Missouri.
It takes a true professional to chug alcohol around the world.
Fast, cheap and very, very tasty. Anthony Bourdain eats his way across the world, one street vendor at a time. He chows down on juicy jerk chicken in Jamaica, a heart attack-inducing tamale in Chicago and fresh blue tortillas in Mexico City.
Anthony Bourdain explores the windows into a country and culture: markets. He bites into a beef patty in Jamaica, enjoys fried intestines in Chile and slurps down noodle soup for breakfast in Cambodia.