Anthony Bourdain: No Reservations

Anthony visits a duck farm/processing plant to see how foie gras is made, teaches a class at the Montreal Culinary Institute and plays hockey with a local university hockey team.

Anthony sets off to experience Sweden, hoping to conquer his unresolved ABBA issues and discover if there's more to Swedish cuisine than meatballs.

Tony dines on roasted pig in Caicay, attends a posh party at a hacienda, searches for a chupacabra in the jungle, meets boxing champion Miguel Cotto and travels to Ponce to take in the Festival of the Virgin Mary.

Anthony heads off to the desolate region of Rajasthan in the northwest corner of India to attend the lavish 21st birthday party of the Maharajah's son. He also explores the intense flavor of life in this storybook setting.

Over the years, Anthony Bourdain has fallen in love with India. The culture, the cuisine, the communitiesit's -- all delicious and enchanting. Tony travels to Kolkata and Mumbai to rediscover the magic of this beautiful land.

When an employee at Tony's office bugs him to do a show on her native Korea, he gives in, they arrive in Seoul, and the adventure begins with spicy broth from a street cart. The trip includes kimchi, karaoke and a family dinner.

Tony considers "going bamboo" in Indonesia. He's enamored with a country that's a montage for the senses, with a distinct culinary tradition, beautiful scenery and rich culture.

In July 2006, Anthony and his crew traveled to Lebanon to experience the country's blossoming food scene. Within 24 hours of arrival, they suddenly find themselves stuck in the middle of an intense, uncertain and violent conflict.

Ireland is steeped in history and traditions, both oral and written. It is also steeped in the myth that it has the worst food on the planet. Tony is traveling to Ireland to dispel those myths.

Tony doesn't know what to expect in Ghana, but finds a thriving culture filled with music and food.

Tony goes underground in Portland, dines with gypsy chefs in Seattle and rediscovers the obsession that drives the Pacific Northwest.

Tony learns the fine art of sandboarding, sniffs out famous Namibian truffles and samples an unusual cut of warthog meat with Kalahari bushmen.

Tony is a 30 year vet of the American restaurant business, an industry that is largely made up of Mexican immigrants. He travels to the US/Mexico border to gain insight into the relationship between food, culture and hospitality.