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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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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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Anthony travels to Tijuana and the Baja Peninsula where he tries his first Mexican fish tacos.
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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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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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Exploring the High Desert of Southern California with Josh Homme of Queens of the Stone Age.
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Tony cooks and dines with chef Ferran Adria on the coast of Spain.
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Tony delves into true Italian food and culture by dining with a family and going to a wedding.

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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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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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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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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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Four chefs call on their culinary skills as they face off against one another to prepare a spectacular three-course meal consisting of an appetizer, entree and dessert. The catch? In each round, they have to use all the ingredients the show provides them, however unlikely they might be (Gummi Bears, anyone?). At the end of each course, a panel of three guest judges "chops" one chef who fails to measure up in terms of taste, presentation and creativity. The last chef standing takes home bragging rights and a cool $10,000. Ted Allen hosts.
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Bobby Flay is no stranger to culinary competitions, whether he's hosting ("Bobby's Dinner Battle") or competing ("Throwdown With Bobby Flay"). In this program he does both. Each half-hour episode begins with two chefs competing to create a dish using an ingredient chosen by Flay. The winner of that challenge -- as determined by a special guest judge -- goes to the second round, in which he or she does battle against chef Flay. To make things a little more fair, the challenger has an advantage by being able to prepare a signature dish that is unknown to Bobby until the start of the round. Once he learns what the dish is, Flay must immediately come up with his own version. A panel determines the winner of the second round through a blind taste test. Food Network regulars Sunny Anderson, Anne Burrell and Giada De Laurentiis are among the judges appearing on the show.