A Cook's Tour

In Japan, Tony experiences the contrast between a serene, rural inn for a tea ceremony and the bustling activity of a famous restaurant in Tokyo. Relaxing tea versus dangerous blowfish mark his trip.

Ho Chi Minh just might make a man out of Tony when he eats fetal duck egg (with feathers), cobra heart and blood.

A trip down this Vietnamese river makes tony aware of Vietnam's history as well as its portrayal in some of his favorite movies. Phillip Lajeunie joins him as he eats his way through bread, coffee, duck and bird's nest soup.

Cambodia both attracts and repels Tony. Crickets, tripe and tongue are all fine; but a bright green jelly isn't to his liking. Finally, he must come to terms with durian– a fruit that smells worse than it tastes.

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

Wine and fish figure prominently in this episode as Tony explores Portugal.

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.

Tony and his brother revisit favorite childhood haunts in Arcachon, France. A memory of an oyster from this place changed the course of Tony's life.

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

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