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 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 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?

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.

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

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.

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.

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 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.

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.

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.

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.

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?

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 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.

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.

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.

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 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.

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".