Gordon Ramsay journeys to the wilds of south central Texas and meets some tough, gritty characters to learn what it means to be from the Lone Star State.

Gordon Ramsay discovers why Maine, United States, is called the “lobster capital of the world.”

Gordon Ramsay travels to the untouched peninsula of Istria, Croatia, for ingredients that rival the best of Italy in world-class quality.

Gordon Ramsay explores the enchanted island of Puerto Rico, from the bright blue sea to the lush mountains of the interior.

In his quest to unearth the region’s culinary secrets, Gordon must rappel down a treacherous waterfall, kayak through raging rapids, and trek deep into the forest, attempting to find the most delicious ingredients in this magnificent mountain range. His culinary rival at the big cook is chef William Dissen, named one of America’s “Most Sustainable Chefs,” who knows these mountains, rivers and forests like the back of his hand.

Gordon Ramsay heads to the land of fire and ice during the Icelandic summer to learn secret cooking techniques utilizing the volcanic landscape. He fishes in a glacial river for wild salmon and cooks bread in geothermally heated soil before heading north to the sparsely populated Westfjords. After sampling fermented shark and diving for scallops in the freezing fjords, he joins Iceland’s first Michelin-rated chef, Ragnar Eiríksson, for a feast in a rainstorm.

Gordon Ramsay discovers the culinary secrets of the country’s legendary Oaxaca region, where mole reigns supreme.

Chef Ramsay travels over the Mackinac Bridge to the Upper Peninsula of Michigan, where he uncovers the culinary gems that originated from the miners.

Chef Ramsay explores the land of the midnight sun and the sprawling wetlands of Lapland in Northern Finland, at the height of summer to learn its culinary secrets