We've compiled the best of Anthony Bourdain's Europe trips in The Europe Files - Volume 4, in which he explores England, Romania and Austria. Tony visits London, one of his homes away from home. He looks into the dying, but ever-important trade of being a butcher at the Smithfield Market. With pork on the brain, Tony heads to St. John, widely considered one of the best restaurants in the world. Esteemed chef Fergus Henderson sees Tony's need for a little pig in his life and prepares a meal of innards, pork, and roast marrow. He then travels to Bucharest in Romania to meet up with his friend, Zamir. It is Zamir's 50th birthday and to celebrate, they head to Jaristea, a local themed restaurant complete with 1930s decor, antiques, traditional foods, and entertainment from Romanian musicians and dancers. Next stop, Dracula's castle! It is currently up for sale with the asking price estimated to be a cool $140 million. There must be better ways to spend $140 million, like staying at the House of Dracula Hotel next door. It is part hotel and part theme park, dedicated to capitalizing on the Dracula legend. Crowds of costumed tourists visit to eat, drink, dance, take part in bouts of archery and sword fighting, and watch the Miss Transylvania pageant. Then, Tony visits the Hotel Sacher in Austria to sample the famous Sachertorte. Though not a big fan of sweets, Tony enjoys the dry chocolate cake filled with apricot jam. Tony moves on to Gut Purbach, a famous restaurant owned by Max Stiegl. Max is unusual in that he raises his own Cameroon sheep, names them, cares for them, and then cuts their throats when it's dinnertime. Tony and writer Joaquin Reidel enjoy a meal of all the sheep's tender bits, including brain in red wine sauce, saffron tongue, gnocchi with heart, tripe salad, and sphincter sausage.

Taking a break from the trials and tribulations of life on the road, Tony Bourdain has gathered some friends for a little rap session at famous NYC establishment, WD-50, headed by Chef Wylie Dufresne. Joining Tony around the table are celebrated writer Bill Buford, 'Nightlife Queen of New York' Amy Sacco, tv personality Ted Allen, and gossip columnist Chris Wilson. Let the games begin!After a brief meeting in the kitchen with Chef Dufresne, the group sits down to a glass of vigno cava, some searched hamachi tartare, and a round of good conversation. They debate the morality of charging $1800 for a sushi dinner for two and the pleasure and experience of a great meal being worth a child's college fund money. A beautiful plate of cured bonito and pickled daikon influences a deep discussion of the idea that, while New York City is an epicenter of food and culture, there are so many other ethnicities and countries that offer an abundance of gastronomic wonders that New York does not. Americans become obsessed with eating quickly and easily, which translates to corn syrup and saturated fats in a Styrofoam package, a far cry from the fresh vegetables and grilled meats on the streets of Singapore or India.Only Chef Dufresne would think-up a dish like busted foie gras terrine to please his guests, and it indulges Tony's guilty pleasure for foie gras. Which leads him to ask, "Is there a direct relationship between amount of shame and deliciousness?" Regaling the group with tales of his travels to Brazil, Bill Buford offers everyone a taste of fermented cacao beans, fermented by Bill himself. It's only after everyone has a bean in their mouth that he reveals how he stripped-off his clothing and entered the fermenting vat to fully absorb the experience. Wowed by Chef Dufresne's seared crab tail, the discussion turns to whether or not much of our enjoyment while in a fancy restaurant comes from knowing that somewhere there is someone sitting in a less-nice, less special establishment. New York City is a dog-eat-dog city and as diners, we have to exercise any type of advantage we might think we have in order to secure a spot in a coveted restaurant of choice. Is there a brighter future in store for the restaurant/culinary worlds? One can only hope. Especially Chef Dufresne - he has eight years left on his WD-50 lease!...Why don't more Americans know how, or choose to, cook? There simply isn't any time. And it doesn't help that New York City is designed to cater to the need not to cook - there are fifty restaurants with delivery service in any given five-block radius.At the end of the meal, over a plate of toasted coconut cake, Tony asks his famous question - "If you were given the electric chair tomorrow and it's all over for you, what is your last meal?" Comfort foods abound - fried chicken, mom's spaghetti and meatballs, bacon, macaroni and cheese, shake-and-bake pork chops, baby back ribs. Ted Allen says it best - "Nobody needs a hug more than New Yorkers."

When it comes to the top city destinations in Europe if London is number one, Paris two, what do you think number three is? Dublin, Ireland.just ask the tourism office! Dublin is experiencing a massive revitalization, word has gotten out that this once very solidly Irish city is becoming more international and cosmopolitan - but Samantha isn't traveling to Ireland to eat fusion food or drink apple martinis - she's there to experience its traditional Irish heritage. But does the old Dublin still exist? In this episode of Passport to Europe Samantha travels to Ireland's capital city and finds out that authentic Dublin certainly does still exit, and you'll find it most entertainingly in its people! Samantha visits what is considered to be the city's cultural quarter - an area known as Temple Bar - at night this area is party central. To see what's happening around town, Sam makes a stop at Dublin's Tourist Office - which is like a community center for travelers. Here she finds the true meaning of the Irish saying, "Pog Ma Thoin". Now when it comes to great accommodations in Dublin, Sam has all angles covered - she finds one hotel that will please any traveler's budget - it's 99 Euros a night, and another that has the hippest address in the city. No trip to Ireland would be complete without drinking a pint of beer in a pub -- Sam meets up with a few locals and enjoys traditional music and stories on a pub-crawl around town. She also discovers the "secret" behind the colorful doors of Dublin, takes a carriage ride around St. Stephen's Green, and steps inside an incredible library and finds out the author of Dracula was a Dubliner. One of Ireland's most popular exports has to be Guiness beer - Sam discovers the connection between beer and the Guinness Book of World Records. Sam's tips for visiting Dublin; definitely see Trinity College, Book of Kells and St. Patrick's Cathedral, but don't forget that the true attraction of this city is the Dubliner himself.

We've compiled the best of Anthony Bourdain's Latin America trips in The Latin America Files - Volume 3, in which he further explores Mexico, Panama and Nicaragua. Tony meets his friends Carlos and Martin in Mexico City at Cantina La Mascota. In Mexico City, a cantina is a bar where the more you drink, the more delicious food is brought your way. After that, they head off to one of the training centers for Lucha Libre. Similar to the American WWE with a bit more flair, Lucha Libre is one of the great Mexican sports beloved by all. Champion wrestler El Octagon teaches the three friends a few moves in the ring and shows them why he is the reigning champion. Then they explore a bit of Mexico's history, traveling down river just as the Aztecs did hundreds of years ago. At the end of an isolated canal, the three come upon Diego Rivera living on the Island of the Dolls, a weirdly creepy wonderland filled with headless doll bodies, doll heads, and various body parts strewn throughout the trees. Sufficiently creeped out, Tony and friends need a drink to calm their nerves and head to a neighborhood joint serving up suspicious-looking fermented cactus sap that provides a happy buzz. Carlos takes Tony back to his family home in Pueblo, Mexico, where his relatives have gathered for a feast of epic proportions... from tamales to tortillas to the perfect mole poblano. In Panama, Tony treks through the Darien Gap, one of the most dangerous jungles in the world. From malaria to snakes with heads as large as your fist, the Darien is about as primordial as it gets. After braving the gap, Tony savors his continued existence. In Nicaragua, Tony meets up with a local, Walter Delgado, to discover what it truly means to live in Managua today. Tony moves on to the city of Esteli, and is given a traditional Sunday supper of mondongo, a tripe and vegetable stew. Finally Tony is taken to the butcher to buy pig's blood to help make blood sausage.

We've compiled the best of Anthony Bourdain's Caribbean trips in The Caribbean Files - Volume 1, in which he further explores Haiti, the Dominican Republic, and the Grenadine Islands. In Haiti, Tony walks the streets of Port Au Prince, taking in the destruction the earthquake left behind. After that, he meets up with Handy Tibert, a well-known face in the Haitian film industry, for a taste of Haitian street food. When Tony and Handy stop for chicken, rice and beans, and a spicy slaw, they quickly notice that passersby have stopped to watch, not because of the film crew, but because they are hungry. Tony and his crew make a quick decision to buy out the street food vendor and feed the onlookers. Unfortunately, a violent commotion erupts, which Tony pegs as a metaphor for what is wrong with so much well-intentioned aid effort around the world. The next day, Tony returns to the streets for the Day of the Dead. Usually this holiday is filled with celebration, but this year's festivities are a bit more somber as the Haitians visit the remains of their relatives lost in the quake. Afterwards, Tony meets with actor and humanitarian, Sean Penn, in the tent city built by his relief group, J/P Haitian Relief Organization. They sample chicken pies and explore the grounds, then look through inspiring pieces of art created by local Haitians. In the Dominican Republic, Tony meets filmmaker Juan Basanta for lunch. Empanadas, longanisa, Dominican peas, stewed goat and avocado salad are served alongside ice-cold Dominican beer. On the outskirts of town is the neighborhood of Villa Mella. Here, Tony meets up with local writer and magazine editor Ruben Lamarche for a celebration full of chicharron, pork deep-fried in lard. Tony heads to the Grenadine Islands where he meets chef and restaurateur Norman Van Aken for breakfast on the beach. They dine on barracuda, clawless lobsters and croissants that don't suck. Then he visits the small island of Bequia to hunt and feast on a large rodent. On St. Vincent, Tony fishes for crawfish and relaxes by a waterfall.

We've compiled the best of Anthony Bourdain's Europe trips in The Europe Files - Volume 1. He explores Spain, France and Greece. He visits Barcelona to meet Albert Adria, the chef in charge of desserts at Ferran Adria's restaurant, El Bulli. He is not only creating delicious desserts but he is transforming those desserts into masterpieces. Faux spongecake, frozen fruit gels, and black sesame meringue in the shape of a granite stone are just some of his specialties. Tony's friend Lucy takes him north of Barcelona to see Enric Rovira, a local artist who has been sculpting chocolate for all occasions. His amazing talents and attention to detail are the backdrop for beautiful chocolate eggs, large molds of chocolate shaped by the noonday sun and crafted by Enric's hands. Tony then visits a tiny restaurant in a little Basque village for an incredible array of grilled foods: succulent prawns, baby eels, and caviar. Upon leaving, Tony proclaims that this just might be the best meal he has eaten... ever. Then, Tony visits Brittany, which has the reputation of being one of France's most alluring gastronomic regions. He has come to experience not only the cuisine, but also both the ancient cultures and traditions that have influenced this area as well. He then heads to Belon, France, to try their world famous oysters. Then Tony makes his way to Crete, Greece, to meet a local food writer, Byron. Byron takes Tony on a journey through the local market to explore the Greek diet. At Pantheon Restaurant in Iraklia Market, they enjoy a meal of fresh fish, wild greens, tripe soup, and lamb sweetbreads. After their meal, they hang out with Crete locals to sample raki, a legal form of moonshine. This powerful liquor is like rocket fuel, and already Tony is hooked. At a nearby Hanian café, Byron introduces Tony to a chef who specializes in a Hanian breakfast favorite: a pastry made of fresh phylo dough stuffed with a ricotta-like cheese, sprinkled with sugar on top.