A Cook's Tour

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.

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

Cambodia both attracts and repels Tony. Crickets, tripe and tongue are all fine; but a bright green jelly isnt to his liking. Finally, he must come to terms with durian– a fruit that smells worse than it tastes.

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

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

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.

Tonys 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 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 cant pass on tequila.

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 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 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 Brazils 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.

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.

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 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.

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 Tonys most outrageous meals.