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. 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 are included in the host's cuisine-driven excursion.

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 - home advantage Ripert? Bourdain gets a glimpse into Ripert's early life while tending a little too close to cows, and overindulging in delicious cheese dishes.

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. The ingenuity of the Nigerian people is the focus of Bourdain's travels as he explores its food, music, and rich cultural diversity.

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. Bourdain crisscrosses the fault lines of old and new by sitting down with a civil rights activist, writer and Pittsburgh native Stewart O'Nan.

As peace spreads throughout Sri Lanka following the end of its brutal civil war, Bourdain travels to the once divided nation to experience the reinvigorated people, food and landscapes. Starting in Colombo, the country's capital, Bourdain discovers a change in a place he visited nearly a decade ago as he enjoys street food on The Galle Face Green, dining on light curries and lots of seafood.

Bourdain heads to Puerto Rico to check out the reality behind the piña coladas and fancy resorts, he finds delicious food, and warm people, all against the background of an economic crisis. He also learns why Puerto Ricans are so devoted to their homeland and determined to stay there. He samples 'grandma food' at a restaurant that evokes a simple traditional Puerto Rican home.

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. 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 & chips at the Pacific Inn Pub with band members.

Unlike any other part of Italy, locals here perform a Taranta dance and speak the ancient language of 'Grieco'. The cuisine of Southern Italy is showcased during a meal with Italian-American film director Francis Ford Coppola at his hotel, Palazzo Margherita, where Bourdain is served traditional dishes of the Basilicata region like 'Pecora Pastorale,' a preparation of mutton and herbs.