Anthony Bourdain Parts Unknown

The gloves are off and the rivalry continues as Bourdain and his long-time friend, three-Michelin-starred chef Eric Ripert, embark on a ski-and-cheese-filled journey through the French Alps. Bourdain gets a glimpse into Ripert's early life while tending a little too close to cows, and overindulging in delicious cheese dishes.

Bourdain tours of Singapore and immerses himself in the array of multicultural foods found throughout this island city-state. An old-school style prawn mee lunch with his go-to Singaporean food guide, KF Seetoh, and a trip down to the Muslim quarter for a soup-like dish of wontons, rice cake, coconut gravy, vegetables, and hard-boiled eggs are included in the host's cuisine-driven excursion.

When Bourdain heads to Puerto Rico to check out the reality behind the pina coladas and fancy resorts, he finds natural splendor, delicious food and warm people, all against the background of a seemingly insurmountable economic crisis.

Once considered the most dangerous city in the world, Lagos is, in many ways, the epicenter of modern Africa. The driving force of the city is a pervasive, almost pathologically positive outlook, a sincerely entrenched 'can do' spirit.

Bourdain immerses himself in the 'boom or bust' city of Seattle. Two industries are reshaping the city and its culture - tech and the newly legalized cannabis industry.

As peace and hope spread throughout Sri Lanka following the end of its brutal civil war, Bourdain travels to the once divided regions to experience the reinvigorated people, savory food and vast landscapes.

Bourdain delves into a dining scene at a crossroads: part iconic steel city defined by blue collar, working class comfort food - steak and potatoes, sausage and sauerkraut - and part foodie boom town catering to the new high-tech industry.

The 'Heel of the Boot' draws Bourdain back in time as he visits the largely untouched landscapes and colorful locals of Southern Italy.