In his groundbreaking first series Anthony Bourdain travels around the world indulging his taste for local cuisine and eccentric characters. Join Tony as he feasts on sushi in Tokyo, enjoys authentic Mexican cuisine, and traverses the Australian Outback on a memorable food journey. You never know what he'll say, who he'll meet, or what they'll have for dinner. "The United States": Through the course of his normal workday at Brasserie Les Halles in New York City, Tony takes us on a trip down memory lane to the most formative moments of his chef career. Other episodes include "No Beads, No Babes, No Bourbon Street" (New Orleans), "The French Laundry Experience" (Napa), and "My Own Heart of Darkness" (LA). "Mexico and the Americas": Tony heads to a Oaxacan food market, where he tastes toasted grasshoppers, tripe soup and a local sausage which yields a flavorful red oil. Other episodes include "Food Tastes Better with Sand Between your Toes" (St. Martin) and "A Mystical World", and "How to be a Carioca" (Brazil). "Europe": Arachon, France, the birthplace of Tony's father, was the first place Tony learned to love food. Tony revisits his childhood and enjoys many staples, including steak frites, gaufres (waffles), and soupe de pecheur (fisherman's soup). Other episodes include "A Pleasing Palate" (London) and "Highland Grub" (Scotland). "Morocco and Russia": After sampling local dishes and vodka in St. Petersburg, Tony enjoys a steam, eats smoked fish and ends the outing with a dip in the outdoor cold pool. Other episodes include "Desert Feast" and "Traditional Tastes" (Morocco). "Australia and Japan": When Tony's car breaks down in the outback, he is found by a veteran of the bush who brings him back to camp and feeds him a slap-up meal of bush tucker, including kangaroo and wattleseed-bush tomato. Other episodes include "The Wild West of Cooking" (Melbourne), "Mad Tony" (Sydney), and "Dining with Geishas" (Rural Japan). "Asia": Tony has a spontaneous adventure in Bangkok where he tries foods such as deep fried frog skins and pla rah, a fish paste that has fermented for three months. Other episodes include "Eating on the Mekong" (Vietnam) and "Wild Delicacies" (Cambodia).