Watch Anthony Bourdain: No Reservations

Tony's heading back to the kitchen. He dips churros and wraps rose petal wontons in Spain, then cooks up a freshly killed duck in Missouri. He heads back to his old haunt in NYC with Eric Ripert to work the line like old times.

Markets, the window into a country and its culture. Tony bites into a beef patty in Jamaica, then heads to Chile for fresh produce and fried intestines. In Cambodia, he slurps down a noodle soup for breakfast.

Grab your gun and start the grill. Tony hunts for deer and dines on partridge with an angry chef in London, then joins the dogs for a raccoon hunt in Missouri. In Greece, he hunts for quail and feasts on braised rabbit.

Culture, it's everywhere. Tony chows down a fun bag of sheeps blood and welcomes pilgrims on horseback in Sardinia. He watches as monks receive their daily meal of rice in Laos, then visits the indigenous inhabitants of Japan.

Competition is in the air. With a round of beers on the line, Tony tries his luck at candlepin bowling in Boston. He hits the racetrack for a robot camel race in Dubai, then takes in a Muay Thai fight and frog curry in Thailand.

From gorgeous coastlines to cowboys to a cold beer, paradise looks different to everyone. Tony cuts into local steaks on the cliffs of Chile, then snacks on seared ahi tuna and zips through Oahu's North Shore on a jet ski.

Tony's on the hunt for the greatest bivalves of the world. He shucks oysters and slurps them down on the half shell in New Orleans, enjoys home-cooked mussels in the backwaters of India and feasts on cheesy clams and eel in Chile.

Emeril treats Tony to root beer-braised pork belly in New Orleans, then Tony meets Philippe Lajaunie in Saigon for a beef and pig's feet soup. For dessert, Tony and Morimoto dine on cod sperm in Japan.

Every man has a weakness, and Tony's is pork. He feasts on SPAM sushi in Hawaii, then noshes on a pig and boar crossbreed in Austria. Sexy food calls his name in Australia, where he devours spicy pig heart and tongue.

From tongues and toes to blood and bladders, Tony makes sure no part goes unused. He feasts on fried calf brains and venison heart tartare in San Francisco, tastes deer blood in China, and devours a lamb spleen in Greece.

It takes a professional to chug alcohol around the world. Tony gets happy off shots of homemade Lao Lao in Laos, and wasted off Jagermeister and Guinness in Boston. Last stop, Lebanon for wine and Arak, "the drink of the lions."

Tony's chowing down on the weirdest foods across the globe. He dines on lamb intestines and donkey in Italy, then digs into a bowl of pig organs in Vietnam. He caps it all off with a cup of bacon fat coffee in San Francisco.

From nose to tail, Tony's eating lamb in all its delicious forms. He bites into brain in red wine sauce and sphincter sausage in Austria, and rips apart a lamb in Greece. Then he slurps down lamb noodles in New York.

Tony explores fresh seafood, straight off the boat. He swims with tuna in Croatia, then hunts for a prehistoric delicacy in Brazil. He dines on Caribbean lobster, Bluefin tuna sashimi and grilled octopus.