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Anthony Bourdain: No Reservations

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Bad-boy chef and best-selling author Anthony Bourdain hits both familiar culinary hotspots and out-of-the-way gems in his global quest for the ultimate dining experience. Along the way, Bourdain offers his perspective on both the food and the local customs he comes across in his travels.

Latest episodes

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Tony has a hallucinatory Christmas journey in which he meet Norah Jones, a vegan death metal chef, Samantha Brown and Christopher Walken.
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Beijing and Chengdu.
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Icelanders contend with winter darkness.
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The last episode; Tony travels through Brooklyn with Talib Kweli; actors from The Wire; dines with Eric Ripert at Brooklyn Fare.
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A visit to the Dominican Republic includes staples like empanadas, nearly frozen beer and fried salami with tostones.
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Drinking caipirinhas; pork sandwiches; stew of filet mignon cooked with garlic, onion, tomato, farofa and feijoada.
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Jambon chablisienne and ham cooked in wine; Burgundy lamb.
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Culatello; balsamic vinegar; Sangiovese wine; variety of cheeses.
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Fresh seafood; charcuterie; Australian barbie.
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A music festival that serves roasted pig, crawfish with sausage.
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Tony discovers a rice and shrimp dish wrapped in a banana leaf; eating fresh snapper on Monkey Beach.
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Anthony travels to Tijuana and the Baja Peninsula where he tries his first Mexican fish tacos.
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Tony and musician Sami Yaffa take a liquored-up tour of the world's only pub tram and a bloody sauna and have a surprisingly exciting dinner with the mother of a cabbie.
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Tony is invited to Cook It Raw where chefs mingle with their new dishes.
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Lisbon's cultural and culinary renaissance amidst a struggle of financial crises with rising debt and unemployment.
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Tony is treated to Mediterranean cuisine in Croatia.
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Tony goes to Kansas City to look for the best barbeque and meets up with Dan and Patrick from The Black Keys.
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Portuguese ruins, a volcano, a traditional birthday celebration and a seafood market in Mozambique.
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Tony travels to Cajun Country to dine with some locals and eat at a crawfish boil to see what sets the bayou apart from the mainland.
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Tony travels to the Kurdish region of Iraq and Turkey to talk with the locals and taste traditional cuisine.
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Tony and Zamir go through a former top secret Soviet site, the ghost town of Chernobyl, drink and eat green borscht.

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Anthony Bourdain had no reservations about a move to CNN. Shortly after concluding an eight-season stint at the helm of his popular Travel Channel series, the equally popular Emmy-winning host came to the news network searching for "Parts Unknown." In the hourlong weekend series -- similar in premise to Travel's "No Reservations" -- Bourdain explores the world to, he says, "eat and drink with people without fear and prejudice ... they open up to you in ways that somebody visiting who is driven by a story may not get." Enticed by the opportunity to experience cultures rarely visited by American TV, such as in the Congo, Libya and Myanmar, the chef and best-selling author also takes viewers to Colombia, Peru, Morocco and, closer to home, Koreatown in Los Angeles.
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Possessed by a strong curiosity and, apparently, an even stronger digestive system, host Andrew Zimmern (a chef and food writer by trade) traverses the world in pursuit of unusual regional delicacies and startling native "delights" on the menu, as he tries to ferret out the weirdest foods a location has to offer -- possibly including ferret, actually. In addition to vivid descriptions of the taste and texture of the foods he discovers, Zimmern also provides a short history of each dish. Some of the locales Zimmern has traveled to include Ecuador, Taiwan, Iceland and Minnesota (because not all "unique" foods are found in exotic locations).
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In one of the most popular series in Travel Channel's history, actor Casey Webb -- assuming the mantle from original host Adam Richman -- travels across America to sample some iconic regional dishes and take on some daunting food challenges, such as attacking a pitcher-sized bloody mary garnished with a whole fried chicken, tucking into a four-and-a-half-pound Reuben sandwich, and a choice between taking on a 151-ounce milkshake, an eight-pound sloppy joe or eating six habanero ghost chili wings. Talk about the big, the bad or the burn!
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During a lifelong quest to experience the most unique, traditional fare in cities around the world, chef/TV personality Andrew Zimmern has traveled nearly everywhere while eating almost anything along the way. From iconic restaurants to off-the-beaten-path markets and shops, Zimmern reveals his best-of itinerary -- his personal picks for dishes and food experiences so delicious that they're unforgettable. Each half-hour episode finds the host visiting a different city, serving as the viewers' guide while he recounts personal food memories, shares the culinary history of each location, and shows what to eat and where to find it.
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A look at what celebrity chefs and Food Network hosts like to eat when the cameras stop rolling. Each episode of the series will delve into some of the network stars' favorite food spots and the meals that they would travel thousands of miles to have again. They dish on fantastic desserts, the best barbecue joints and where to find the comfort foods they crave. Each bite is a trip down memory lane as they recount stories of healing and discovery through their most cherished treats and eats.
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Chef Bobby Flay travels around the United States and tries to beat award-winning cooks at their own game. While the unsuspecting cooks think they're participating in one Food Network special or another, Flay and his team study up on their opponent's dish and get in some practice. Then Flay and company surprise the cooks during a taping session, challenging them to what amounts to a cook-off -- Flay's team and the cooks each prepare the dish, which is taste-tested by a panel of impartial judges. The specialties can be anything -- wedding cakes, pizza, barbecue, pie and more. Sometimes Flay wins, and sometimes he loses. As he says, "It's anybody's game."
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With roadside diners, vintage drive-ins and out-of-the-way "dives" enjoying a resurgence of hipness among foodies, host Guy Fieri travels across America in search of some of the best "greasy spoon" eateries. The restaurants that Guy visits are usually well-known among locals and other people in the region. While at each location, Fieri talks to the staff as well as the customers to get their thoughts on the food. Many episodes feature eateries that are connected by a common thread, such as burgers or comfort foods.
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Based upon the format of the original Japanese version of "Iron Chef," the series features a Kitchen Stadium filled with culinary equipment. At the beginning of the episode, an outside challenger chooses one of Kitchen Stadium's resident chefs to compete against. Then the host unveils a "secret ingredient," which the competing chefs must incorporate into each dish they create.
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A seasoned chef is challenged to perform a seemingly impossible task without compromising the quality of the food. One week the chef must prepare dinner for 150 aboard a luxury locomotive, while the next could see him being asked to provide gourmet ballpark food at a party. Sometimes he must prepare the meal without proper kitchen equipment; other times he's got no food with which to work. There is always a time limit, and the chef's assistants usually are not cooking professionals.