Anthony Bourdain: Parts Unknown

Bourdain tours the historically rich streets of Singapore and immerses himself in the vast array of multicultural foods found throughout this island city-state.

The gloves are off, and the rivalry continues as Bourdain and his longtime friend, three-Michelin-starred chef Eric Ripert, embark on a ski-and-cheese-filled journey through the French Alps. The pair team up to prepare a French meal.

The ingenuity of the Nigerian people is the focus of Bourdain's travels as he explores the food, music and rich cultural diversity of Lagos. Among the food offerings are fresh fish dishes, spicy soups, a great deal of beef and the ubiquitous pounded yam.

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 boomtown catering to the new high-tech 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.

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

Bourdain immerses himself in the "boom or bust" city of Seattle. Bourdain gets the skinny on the "tech bro" invasion of Capitol Hill, throws back a dozen succulent oysters at the Taylor Shellfish Company and enjoys fish and chips at the Pacific Inn Pub.