San Sebastian, Spain: Tony explores the food-crazed Basque culture. Tony's guide, Chef Luis Irizar, takes Tony into the underworld of Basque gastronomic societies. Later, Tony explores the cities tapas bars.

Arcachon, France Here, Bourdain first learned to love food as a child. Returning for a trip down memory lane, Tony enjoys childhood staples, including steak frites, gaufres (waffles), soupe de pecheur (fishermans soup) and fresh oysters.

Instead of staying in the airport for the layover, Anthony heads out to enjoy Bangkok cuisine. Then he heads off to Little India in Singapore.

Sao Joaquim Market and Stella Marcs in Salvador da Bahia is featured as well as African culture.

Oaxaca, Mexico - Chef Tony Bourdain explores the exotic and colorful indigenous zone of Mexico's Oaxaca region where he tastes toasted grasshoppers and other delicacies. His adventure ends with mariachi music and, of course, lots of tequila.

London, England - In London, Tony attempts to dispel the myth that all English food is disgusting and over-boiled. Tony tries Nose to Tail Eating, explores traditional fare at Pie and Mash Shoppes and then visits a predominantly Indian community.

Cambodia: With a friend along for the ride, Tony travels to Phnom Penh, Cambodia, where he explores a food culture that is both pleasing to the palette and slightly frightening.

Anthony's tip is to get far away from the hotel to try authentic food in Chiang Mai, Thailand

St. Petersburg, Russia - Tony continues his mission with a tour of local working class specialties. He tries his hand at ice-fishing, drinks a lot of vodka, feasts on Russian foods, eats smoked fish and ends the outing with a dip in the outdoor cold pool.

BBQ is the classic American food that's featured in Kansas City, Houston, and North Carolina.