Tony travels to his home state of Wisconsin for a family gathering and explores what gives it character and its hidden gems, visiting a craft brewery and a local dairy farm, and sharing a grilled cheese with Green Bay Packers legend Leroy Butler on Lambeau Field.

Tony searches for a taste of his roots in São Paulo, Brazil, home to one of the largest Lebanese populations in the world, and discovers familiar flavors in a city full of innovative spins on traditional foods.

Tony travels to the French port town of Marseille to learn more about the story of his father's immigration to America as a child and eats everything the city has to offer, from traditional French dishes to cross-cultural delicacies, along the way.

Tony knows New York City has a way of making everything its own, including bread; he discovers hidden culinary gems, from Chinatown eats to Irish soda bread, and finds that he can still be surprised by the city he's lived in for years.

From bread cooked in a volcano to fine dining, a trip across Iceland gives Tony a deeper understanding of how this island's cuisine is uniquely rooted in local flavors and sustainability. He finds that Iceland's dedication to local ingredients makes for a delicious adventure.

Tony's first visit to Tokyo launches him into an unknown world of meticulously crafted Japanese breads, guided by the practice of "Kaizen," a philosophy of continuous improvement that permeates the culture.