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.

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.

Ho Chi Minh just might make a man out of Tony when he eats fetal duck egg (with feathers), cobra heart and blood.

A trip down this Vietnamese river makes tony aware of Vietnam's history as well as its portrayal in some of his favorite movies. Phillip Lajeunie joins him as he eats his way through bread, coffee, duck and bird's nest soup.

Cambodia both attracts and repels Tony. Crickets, tripe and tongue are all fine; but a bright green jelly isn't to his liking. Finally, he must come to terms with durian– a fruit that smells worse than it tastes.

Tony floats on the heart of darkness river. Three soldiers commandeer his boat, but a tasty dinner makes it all fine.

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

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 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.

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 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.

In Morocco, Tony learns about the rich culinary tradition and home cooking from a British ex-pat.

Tony has always been interested in the Oaxacan tradition in food. A friend leads Tony through a local market, where they taste a variety of interesting foods. And, of course, Tony can't pass on tequila.

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 is apprehensive about the glamorous world of LA, so he begins with hot dogs. After a long day and a guest stint at Campanile, he has gained a new appreciation for the glitz of the City of Angels.

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.

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.

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.

Tony sets out to prove that Scotland does have tasty options. He begins with a deep fried breakfast of pizza, eggs, and Mars bars. Next, he enjoys a hearty lunch of haggis. Finally, after fishing and hunting across the countryside, he eats a calm dinner at a large estate.

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.

Tony's friend Zamir shows him around St. Petersburg. A product of a childhood during the cold war, Tony fantasizes about being a spy as he eats his way through blinis, borscht, reindeer, pickled salads, and dumplings.

Tony and his friend explore St. Petersburg. Tony is especially interested in the working class foods of the people. Ice fishing, smoked fish, and high luxury caviar are a few of the stops.