Anthony Bourdain: No Reservations Season 6
Anthony Bourdain uncovers the best cuisine across the world. At each location, Tony dives headfirst into life's colorful and rich pageant, bringing his intellectual curiosity, empathy, wit and boundless appetite.
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Anthony Bourdain: No Reservations
2005
Anthony Bourdain uncovers the best cuisine across the world. At each location, Tony dives headfirst into life's colorful and rich pageant, bringing his intellectual curiosity, empathy, wit and boundless appetite.
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Anthony Bourdain: No Reservations Season 6 Full Episode Guide
Tony and Michael Ruhlman prepare a holiday dinner that goes awry. Chefs Mario Batali, David Chang and Duff Goldman pay Tony a visit.
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Tony visited Madrid, Spain's capital city, during the 2010 World Cup when this large and diverse country came together.
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No Reservations kicked off its very first episode in the City of Light 6 seasons ago. For the 100th episode, Tony and the crew return to Paris, the city where it all began.
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The one-hour “What Were We Thinking?” special offers an after-hours look into the past five years of filming NO RESERVATIONS – a world of comical indecision and dysfunction, mixed with heartwarming stories, breathtaking backdrops…and of course, plenty of local libations. Filmed with Bourdain and executive producers, Chris Collins and Lydia Tenaglia, “What Were We Thinking?” takes a light-hearted look back at 100 memorable adventures. Over the course of the day renowned chefs and celebrity fans of the show including David Chang, Eric Ripert, Ted Nugent, Marky Ramone, and Ty Burell will be providing special messages.
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Behind the scenes of the making of the Kerala, India episode.
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Anthony Bourdain returns to Lebanon to film the show he was meant to do in 2006
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Anthony Bourdain dines on classic Italian dishes and adopts the mindset of the Roman people – living a simple life and eating fresh, seasonal ingredients.
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Anthony Bourdain travels to Dubai, the second-largest and most populated of the 7 states that make up the United Arab Emirates. He dives into Dubai’s extravagant food scene with restaurants catering to "the rich and super rich."
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The show takes a look back at Tony before the fame of No Reservations and his top selling book Kitchen Confidential.
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Tony visits Kerala in southwestern India and samples many spicy and flavorful dishes, from street food to home-cooked meals. Also: Indian actor Mammootty invites the host to visit him on the set of his action film.
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Tony visits Liberia on the west coast of Africa and gets a taste of the local food and culture.
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While on a speaking tour through the United States, Tony visits the cities Livonia, Michigan, Columbus, Ohio, Minneapolis, Denver, Austin and Milwaukee and searches out high-end and innovative dining to counter a perception some have that the middle of the United States represents a culinary wasteland.
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Anthony Bourdain travels to the Grenadine Islands to sample local cuisine and explore the Caribbean lifestyle. He tries scuba-diving, fishing and hunting for local delicacies.
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Tony has never been shy when it comes to expressing his feelings toward, well, pretty much anything. With the help of a few friends, including the illustrious Ron Jeremy, Tony gears up for Food Porn, round 2.
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Gguided by one of his cameramen, Maine native Zach Zamboni, Tony travels to Portland and Rockland, Maine for fresh seafood and more.
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Before tackling a recipe, there are some basic cooking skills everyone should know. In this 'Techniques' special, we are shown some of the world’s best chefs including Jacques Pepin, Thomas Keller and Tony Bourdain, who demonstrate classic and simple dishes.
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Anthony Bourdain travels back to his favorite place on Earth -- Vietnam. This time to check out Vietnam's Central Highlands. And what would a trip to Vietnam be without a sampling of a famous noodle dish? Tony seeks out the Northern Vietnam version in the Old Quarter of Hanoi.
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Provence's simplistic lifestyle and approach to food is one of its most captivating and salient qualities. Tony becomes enamored with its culture and cuisine, stressing fresh and superior ingredients like wine, cheese, bread and beautiful cuts of meat.
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Tony arrives in the dead of winter in Harbin, China, a season that defines the Dongbei people and the nature of their cuisine. Tony samples hearty stews, mountains of dumplings and the sharp flavors of pickled and preserved vegetables.
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As he explores the nature of obsession, Anthony Bourdain meets food-obsessed individuals encapsulating the beautiful and often eccentric results devotion has on one’s life.
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Tony meets with local chefs and foodies who help him sift through the endless amount of meat skewers, fish stews and street food stalls of Ecuador.
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Tony visits cities in Hudson Valley in New York State, accompanied at times by food writer Michael Ruhlman. He enjoys local crabs, visits his alma mater The Culinary Institute of America and Mohonk Mountain House, and has lunch with actor Bill Murray in Yonkers. He also meets his biggest challenge, the 10 year old daughter of Michael Pardus, Sierra.
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With the help of some local experts, Anthony Bourdain tests the new culinary landscape in the "city of spires."
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Brittany's reputation as one of France's most alluring culinary corners has lured Anthony Bourdain here to uncover its succulent secrets.
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As the largest city in Turkey, Istanbul is home to vibrant and diverse cultures and cuisine. Tony explores this massive city, meeting new friends and tasting world-class food along the way.
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Tony travels to Panama, which is rumored to have originated from an Amerindian word meaning "an abundance of fish." One of Tony's stops includes the Mercado de Mariscos, a swank new fish market to sample the national go-to dish: ceviche.
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