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.
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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.
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.
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.
Tony's favorite kitchen comrades all seem to come from Mexico, and he wants to know why Eddy takes him on a tour of his home and town for some great meals of ant eggs, worms and more.
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.
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.
Tony's friend Zamir shows him around St. Petersburg Tony makes his way through round after round of blinis, borscht, reindeer, pickled salads and dumplings.
In Morocco, Tony learns about the country's rich culinary traditions and home cooking from a British immigrant.
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.
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.
In Arcachon, France, Tony first learned to love food as a child in a nostalgic trip down memory lane, he enjoys the food of his childhood including steak frites, gaufres (waffles), soupe de pêcheur (fisherman's soup) and fresh oysters.
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 the tastes.
Tony samples bacalao, a dried cod that's Portugal's national dish he stops in Oporto, where port wine was created.
Tony floats on the heart of darkness river in Cambodia three soldiers commandeer his boat, but a tasty dinner makes it all fine.
Tony travels to Phnom Penh, Cambodia, with a friend there he explores a unique food culture which is both pleasing to the palette and yet slightly frightening.
Fluffy white rice pilaf risotto Thai fried rice.
Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin and making medallions from a pork loin.
Chef Ramsay returns to Classic American, DownCity and Davide to offer more advice and gauge the restaurants' progress or lack thereof.
Chef Ramsay heads to Atlanta to help the owners of Park's Edge restaurant revitalize their menu and service.
Chef Ramsay tries to revive Georgia's Michon's Smoked Meats & Seafood.
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