Anthony Bourdain: No Reservations

Tony heads to Mexico with Carlos, who took over Tony's old job.

Tony steps away from the Venice of tourists and into the Venice of Venetians.

Having worked in kitchens alongside many generations of Azorean Portuguese immigrants, Tony decides it's time to find out more about their motherland. He visits three islands where he samples gastronomic treats.

Tony sets off on "some unfinished business" in Chicago.

Tony visits the Philippines, the "Land of the Lechon." He stops in Manila, which is a diverse combination of Spanish and Chinese cultures. Then he heads off to Pampanga to sample some of their rare delicacies.

Tony teams up with some notable guests and visits some of the oldest, most classic and undoubtedly-NYC restaurants. Unfortunately, these cornerstones rich with culture and diversity struggle against the new Manhattan.

Tony heads to Colombo, Sri Lanka, and explores the country's cuisine, which is influenced by Portuguese, Dutch, British, Indian, Arab, Malay and Moor traders. He also visits a culinary school built after the 2004 tsunami.

Vietnam is a clash of cultures mixed with a hectic urban pace and people serious about eating. Tony decides on a whim to relocate for a year to write the great Vietnamese novel.

Chile's cuisine reflects its topographical diversity, consisting of gorgeous landscapes, beautiful mountains and breathtaking flora and fauna. While there, Tony not only samples the delicious cuisine but also does some exploring.

Australia's cultural capital, Melbourne, is a melting pot of cultures, and Tony is off to discover what makes it so special. His many friends in the city take him around to sample its different cuisines.

In the bleak mid-winter, and with his trusty sidekick Zamir along for the ride, Tony travels to the heart and soul of America's rust belt with stops in Baltimore, Detroit and Buffalo.

Tony visits San Francisco, a city full of quirks and flavors. He tries the famous bacon maple latte at the otherwise vegan Pirate Cat Radio, dines at "a temple of old-school meat" and puts away course after course of fresh sushi.

The Thai cuisine blends five fundamental flavors: sweet, spicy, sour, bitter and salty. To experience each of these tastes, Tony explores the bustling streets of Bangkok and immerses himself in the local street foods, cultural practices and people.

Tony explores the snow-capped mountains, majestic big skies, winding rivers and roaming cattle of Livingston, Montana, once an inspiration for adventurous Americans and locals alike. But what lies in store for its future is uncertain.

Based on the results of an online poll, Tony answers the top 10 viewer questions.

Tony visits Sardinia, his wife's homeland, and learns what it means to be Sardinian. From the craggy mountainous landscape to the exotic cuisine and age-old traditions, Tony learns that Sardinia really is it's own country with a strong island mentality.

Tony has come to Brittany to experience not only the cuisine, but also both the ancient cultures and traditions that have influenced this area as well as the achievements of the contemporaries that define it today.

In his exploration on obsession, Anthony meets many food-obsessed individuals who encapsulate the beautiful and eccentric results devotion has on one's life.

Provence is a region of France characterized by its impoverished history and hard labor. Throughout his journey in Provence, Tony becomes enamored with the Provencal culture and cuisine glorifying the region as the ideal escape.