The sights, sounds and flavors of Tokyo, Japan; the art of flower arrangement known as ikebana; authentic Tokyo-style sushi.

Josh arrives in Ocho Rios, Jamaica; a rafting trip down the picturesque Martha Brae River; exotic jungle scenery; Jamaica's high mountain coffee; a famous jerk chicken restaurant.

Josh explores Athens, Greece; how traditional prayer beads have been transformed into a popular part of Greek culture known as worry beads; a signature Greek dish; an Olympian teaches Josh how to throw a javelin.

Josh sails to Dubrovnik, Croatia, where he visits a silk museum, discovers a seafood delicacy unique to that part of the world, and explores the area's salt flats.

In Alaska, Josh visits a fish hatchery and learns how the salmon population is sustained; the world of crab fishing; ice caves of the great Mendenhall Glacier.

Josh explores Mallorca, Spain; a scenic ride through the countryside on a one-of-a-kind wooden train built over a century ago; a gourmet sausage lab; Josh tries his hand at creating an ensaimada, the island's most beloved pastry.

Josh explores the food, culture and music of Lisbon, Portugal; the ancient art of Lisbon's handcrafted decorative tiles; how to make vegetable tempura; Josh is introduced to Fado music.

Josh explores the city of Kotor, Montenegro; a local chef shows the ancient method for preparing sac; Josh learns about the city's limestone landscape and Montenegro's national sport, water polo.

Josh rereads journal entries from voyages through the Caribbean Sea; a dance style born in Havana, Cuba; swimming with sharks in one of the longest barrier reefs on Earth; a restaurant famous for its jerk chicken.

Josh cruises to the country of Panama, transiting through its famous canal, touring the historic district, visiting Monkey Island, and meeting an indigenous tribe to learn about its traditional lifestyle in Panama's remote rainforest.

Josh explores Rio de Janeiro, Brazil; an open-air market with exotic fruits; a local soccer player teaches Josh; a hang gliding tour high above the city.

Josh explores Buenos Aires, Argentina; Josh learns why empanadas come in different shapes and sizes, plays, and he tangos and plays polo.

Josh explores Shanghai, China; the ancient martial art of tai chi; the secret to making soup dumplings, Shanghai's signature specialty; badminton.

Josh spends the day ashore in Amber Cove exploring the Dominican Republic's national treasures; the natural wonder of amber; how to make sancocho; Josh visits a premier sports academy and trains with its heavy hitters.

Josh rereads favorite journal entries from his voyages to Alaska; Josh kayaks to the Mendenhall Glacier, ventures inside its majestic ice caves, tries his hand at timbersports, tours the tallest mountain in North America, and explores glacial peaks.

Josh explores Belize; a local chef teaches him how to make a traditional Belizean stew; Josh ventures into the jungle and discovers Mayan ruins that date back more than 3,000 years; swimming with sharks.

Josh rereads some of his favorite journal entries from his tour of Asia; Vietnam's most important crop; soup dumplings in Shanghai, China; a tea farm in Taipei, Taiwan.

Josh explores Bangkok, Thailand; Josh visits a floating market with exotic produce, takes a cooking class and visits an ancient village.

Josh rereads some of his favorite journal entries from voyages in Europe; Josh takes a ride on a wooden train, teams up with a local chef to make Greek specialties and visits a decorative tile factory.

The rich, multicultural traditions of Taipei, Taiwan; the ancient art of glove puppetry; an aromatic tofu dish; a tea farm.

Josh goes to Copenhagen, visits a restaurant known for the country's national dish, explores massive wind turbines, and helps build a Viking ship.

Soma Yukihira battles some of the world's best chefs to prove himself and refine his skills.

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.

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).