Tony starts season 2 in St. Martin laying by the pool, re-living his youth. Over time, he says, this has become his home away from home.

There has to be a New Orleans that's just for locals. That's what Tony wants to find. But, will he discover more than he intended? Tony makes his first ever trip to pre-katrina New Orleans where he vows to stay away from the French Quarter, "No Beads, No Boobs, No Bourbon Street".

Known as Brazil's capital of happiness, Salvador da Bahia offers fruitful local markets and rich cuisine. Tony takes part in a traditional local ceremony and experiences the talents of the famous Bahian artist of the kitchen, Chef Dada.

Can a Carioca teach Tony the lifestyle? Will Tony be able to relax into the freewheeling life. He can handle the tan, the Brazilian barbecue and the Caipirinhas, but can he handle the speedo?

Everyone knows Tony likes to drink, especially after a hard night at Les Halles. In this episode, Tony tries to discover what exactly make the perfect watering hole in New York. Some of his requirements include a loaded juke box, an absence of karaoke, and a bartender who leans towards crazy.

Tony visits the Mall of America to discover what draws Americans to the food court. A local French chef will explain his approach to broaden Americans' palates. Will Tony ever be able to understand what Americans like?

Barbecue in America comes in a variety of ways. Tony explores the three largest types when he visits Kansas City, Houston and North Carolina. Each offers their own variation of sauce, smoke, ribs, and brisket.

Tony makes a trip that can only be classified as crazy! He travels half-way round the world to eat the world's best meal at Tetsuya's. Along the way, he must survive the Australian outback and a host of wild characters to make it to his destination.

Tony explores the un-hampered creative cuisine of Australia and discovers just how good the wine can be in this region. Melbourne has a wealth of things Tony can appreciate, including macho chefs, a food loving culture, and a crazy attitude towards eating.

Tony is almost overwhelmed by the amount of food in Singapore. From chicken congee to root beer floats, Tony explores the city. From "wet markets" to the red light district, he is amazed by all the city has to offer.

Tony tries to lose himself in Thailand by trying a variety of new activities. He rides an elephant, eats native cooking with a Thai family, attempts kick-boxing, and experiences an authentic massage.

Vietnam captures Tony's heart. He returns to Hanoi and meets an old friend. The two spend the Vietnamese New Year together at Linh's home for an experience neither will ever forget.

Tony makes a serious of quick and crazy stops. A layover in Bangkok has him meeting a crazy Westerner who introduces him to some interesting foods. Next, he lands in Singapore, where he meets his book editor. They enjoy fish head curry, a notorious dish in Little India. On the last show of the series, Tony visits Bangkok and Chef and author of "Strange Foods", Jerry Hopkins. Jerry has written the book on "edible exotica" and has inspired some of Tony's most outrageous meals.

Tony and his brother revisit favorite childhood haunts in Arcachon, France. A memory of an oyster from this place changed the course of Tony's life.

While the United Kingdom doesn't have the greatest culinary reputation, Tony is determined to find the best in Britain. Some of his choices are exotic, including: goat liver salad, roasted pig's head, ox heart-grilled and breaded pig's tail. He also enjoys a tour through the countryside and a community from India.

The Basque food culture in Spain has a rich history and tradition. Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all of the tastes.

Tony joins Jose at the family farm to enjoy a fattened pig at the village feast. Then, he travels to a destination from his childhood where he debates eating a calf's head.

Tony's favorite kitchen mates all seem to come from Mexico, and he wants to know why. Eddy takes him on a tour of his home and town for some great meals of ant eggs, worms, and more.

Tony travels to Napa to eat at the restaurant of the chef he believes is the best at French cuisine–Thomas Keller. Keller creates a specialized menu just for Tony, including a course that is pure Tony–tobacco leaf and coffee custard.

This episode is all about Tony. Tours through Tony's restaurant, Les Halles; his first restaurant job in Provincetown, and the Culinary Institute of America; plus an interview with his mentor provide a fascinating look at the host, chef and writer.

In Japan, Tony experiences the contrast between a serene, rural inn for a tea ceremony and the bustling activity of a famous restaurant in Tokyo. Relaxing tea versus dangerous blowfish mark his trip.

Tony decides to share all of his hometown haunts with the viewers. Lox and bagels, wine and dinner, a variety of cheese, and great hot dogs make his list of top stops.

The Japanese have a healthy respect for food, which Tony can definitely appreciate. A trip through a market with a sushi chef prepares Tony for his dinner. He also eats a meal with sumo wrestlers.

Wine and fish figure prominently in this episode as Tony explores Portugal.

Tony has one objective in Morocco, eat a roast sheep. He travels by camel with Berbers before he finally reaches the sheep roast in the mud of the Sahara.