Anthony Bourdain: Parts Unknown

In the season seven premiere, Bourdain explores the Philippines during Christmas season and travels through the festive streets of Manila to taste the fast food wonder Jollibee, try the sweet, milky drink, Halo-Halo, and indulge in the classic dish, Sizzling Pork Sisig. The trip continues with the host accompanied by cover band "Keystone," as they dine on Adobo, a simmered pork-chicken dish. The tour concludes with a family meal of Kare-Kare and the opening of the Balikbayan box.

Chicago's iconic Old Town Ale House and its colorful patrons are the gateway to Bourdain's tour of the "City by the Lake," which includes the host dining on breaded steak sandwiches at Ricobene's with music producer Steve Albini, sampling Mapo Doufu at Chinatown's Sze Chuan with Chef Stephanie Izard, and a home cooked meal with Chicago-raised rapper Lupe Fiasco and his mom, plus a tour of comedy mecca Second City with mainstage performer Paul Jurewicz.

Life on the Greek islands, home to a fiercely independent and proud population, is relatively secluded, steeped in tradition, and revolves around local food, wine, close friends and family. On theisland of Naxos, Bourdain heads offshore to dive to a sunken ship wreck,drink raki with the local residents, and sample cuisine fresh from the fishing boat, including octopus salad, salatouri (skate), and rofos (grouper) with olive oil and lemon. While exploring the island, he meets with politically outspoken musical group, The Stray Bitches, and travels to the mountainous village of Apeiranthos where he attends a traditional celebration in the town square.

Bourdain visits the Crow reservation, hunts with podcast host Joe Rogan, and eats dinner at Butte institution Lydia's supper club.

Zamir Gotta upstages Bourdain on a tour of the mountainous Eurasian country, featuring food from Tbilisi, Batumi, and Khurvaleti.

Bourdain explores West African culture, with guides Chef Pierre Thiam, Ofeibea Quist Arcton, and famed musician Youssou N'Dour.

The Cologne Carnival celebration sets the tone for Bourdain's visit to this city that boasts the delicacies kolsch, mett, and blood sausage.