In Seattle, WA, Troy Johnson, of Food Network's Crave, finds out that The 5 Point Cafe doesn't mess around when it comes to bacon. Patrons can get their fix with BLTs, breakfast all day, bacon topped burgers and even with mac n' cheese.

Seattle's Theo Chocolate employs a Harvard-trained molecular biologist to capture the best-quality beans for all their chocolates. As Troy Johnson learned on Crave, Theo's line of antioxidant-rich, flavored chocolate (think ginger and chile) is also organic and fair-trade.

When Kurt Beecher Dammeier opened this first Beecher’s locale, he began making mac and cheese as a demo of what customers could create with their purchases from the shop. This rich, creamy mac showcases two of the shop’s signature cheeses: Just Jack and Beecher’s Flagship (a cheddar-Swiss hybrid). After Oprah gave the dish her stamp of approval, Beecher’s transformed into a cheese-lovers’ destination where more than 1 million pounds of mac and cheese are sold per year.

On Food Network's Crave, host Troy Johnson discovers a "baconlicious" invention from J&D's Foods in Seattle, WA, where two friends, Justin and Dave, have created a vegetarian, yet indulgent Bacon Salt to flavor just about anything.

The name, Chocolate Shoppe Ice Cream, is almost enough to hook ice cream-loving Troy Johnson, host of Food Network's Crave, but the rich, super premium ice cream served at the Madison, WI, shop keeps him coming back for more.

For the ultimate in charismatic, sophisticated cocktails, Seattle turns to the retro West 5 Lounge. Although known for the "best happy hour" in West Seattle, Crave host Troy Johnson finds West 5 has another set of fanatics for their velvety Astral Mac 'N Cheese made with five "marvelous" cheeses.

Crave's Troy Johnson heads to Phoenix Saloon for the ultimate chili. Don’t be fooled by this restaurant's name — Phoenix Saloon is 100 percent Texan. Here, the chili is made strictly with sirloin, a house blend of chili spices and absolutely no beans.

This former grocery store is now a barbecue mecca. At Smitty's BBQ, pit masters use the dry method of barbecue, meaning it's all about the meat and not the sauce. Troy Johnson's visit wasn't complete without tearing into Smitty's famous brisket that's smoked for eight hours using post oak wood.

Troy Johnson follows his barbecue cravings to Houston, TX, to check out the smokers at Klose BBQ Pits on Food Network's Crave.

Try SoLuna's chips with the extra spicy salsa, which gets its heat from a mix of hot peppers. On Crave, Troy Johnson made his own blend, but it can’t outdo the original — it goes great on everything from SoLuna’s Tacos al Pastor to the Pollo a la Parilla.

Troy Johnson's craving for fried chicken takes him south for a fix with a kick at Max's Wine Dive in Houston, TX, where their Southern Fried Chicken is marinated in jalapeno and buttermilk, on Food Network's Crave.

On Food Network's Crave, host Troy Johnson satisfies his craving for creamy, cold ice cream with a tour of The Galliker Dairy Company in Johnstown, PA, where they are churning out a variety of sizes and flavors like Mint Chocolate Chip.

Troy Johnson takes his giant-sized ice cream cravings to the largest university creamery in the nation, the Penn State Creamery, in University Park, PA, for a creamy, strawberry frozen treat on Food Network's Crave.

If the award-winning hot wings at Central BBQ don't put your salivary glands into overdrive, then their Cadillac of ribs surely will. Crave's Troy Johnson loved the dry spice made of paprika and kosher salt. After they’re smoked low and slow, Troy says the fall-apart texture is "begging you to eat them."

The top-notch comfort food at this 24-hour diner is far from typical round-the-clock fare. Try the fried chicken served on a huge waffle with brown sugar butter and maple syrup. Another hit is the meatloaf: This beauty is seared, which gives it a crunchy crust, then topped with creamy white gravy.