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Anthony Bourdain travels to Scotland for the traditional hearty breakfast, a deep-fried pizza, eggs and a Mars Bar.

Anthony Bourdain: A Cook's Tour

Highland Grub

Tony joins Jose at the family farm to enjoy a fattened pig at the village feast, and then travels to a destination from his childhood where he debates eating a calf's head.

Stuffed Like a Pig

The Basque food culture in Spain has a rich history and tradition; Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all of the tastes.

San Sebastian: A Food Lover's Town

Tony samples bacalao, a dried cod that's Portugal's national dish; he stops in Oporto, where port wine was created.

Portugal: Cod Crazy

In Morocco, Tony learns about the country's rich culinary traditions and home cooking from a British immigrant.

Traditional Tastes

Tony travels to Napa to eat at the restaurant of the chef he believes is the best at French cuisine, Thomas Keller, who designs a menu superficially for him.

The French Laundry Experience

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.

My Hometown Favorites

Anthony samples kids' liver salad, roasted pig's head, grilled ox heart and breaded pigtail, then a traditional pie and mashed potatoes, and afterward takes a tour of the local Indian community.

England: A Pleasing Palate

Tony and his friend explore St. Petersburg; Tony is especially interested in the working class foods of the people; ice fishing, smoked fish and high luxury caviar are a few of the stops.

So Much Vodka, So Little Time

Tony has always been interested in the Oaxacan tradition in food; a friend leads Tony through a local market in Oaxaca, Mexico, where they taste a variety of interesting foods including tripe, grasshoppers and tequila.

Tamales and Iguana, Oaxacan Style

Tony floats on the heart of darkness river in Cambodia; three soldiers commandeer his boat, but a tasty dinner makes it all fine.

Eating on the Edge of Nowhere

Tony has one objective in Morocco: to eat a roast sheep: he travels by camel with Berbers before he finally reaches the sheep roast in the mud of the Sahara.

Desert Feast

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Anthony Bourdain travels to more than a dozen countries in search of rare fare.

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Tony isn't so sure about the glamorous world of Los Angeles, so he begins with hot dogs; after a long day, he has gained a new appreciation for the City of Angels.

S1 E9 | Los Angeles: My Own Heart of Darkness

E22 | Highland Grub

E21 | Stuffed Like a Pig

E20 | San Sebastian: A Food Lover's Town

E19 | Portugal: Cod Crazy

E18 | Traditional Tastes

E17 | The French Laundry Experience

E16 | My Hometown Favorites

E15 | England: A Pleasing Palate

E14 | So Much Vodka, So Little Time

E13 | Tamales and Iguana, Oaxacan Style

E12 | Eating on the Edge of Nowhere

E10 | Desert Feast