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.
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.
When the regulars at Walker's go all out they order the Cochon de Lait. This traditional Louisiana po' boy is rich with New Orleans flavor thanks to the main ingredient: whole suckling pig. It's both sweet and hot, as the seasoned pork butt is smoked for hours, leaving a thick, crispy layer of char.
On Food Network's Crave, host Troy Johnson, in his quest to satisfy his craving for pizza, checks out a long-standing American pizza franchise and icon, Domino's Pizza, at their Palos Hills, IL, location.
On Food Network's Crave, host Troy Johnson checks out Gatton Farms, founded in 1840 in Lexington, KY, where they've been making delicious gourmet, premium bacon since 1950.
The truffles at Recchiuti Confections may be simple (creamy ganache coated in cocoa powder), yet their flavors are anything but. Recchiuti doesn't stop at scrumptious truffles though; their menu also features custom chocolates, chocolate bars and chocolate-covered nuts.
iCream in Chicago serves classic treats with a hip twist: The ice cream is made with a blast of liquid nitrogen. When Adam Gertler visited the kitchen in Kid in a Candy Store, he was blown away that the ice cream in his PBOMG Sundae took less than a minute to freeze, thanks to this sweet science.
On Food Network's Crave, Troy Johnson's quest to find divine chocolates leads him to Los Moles Restaurante in Chicago, IL, where he learns how to make mole, Mexico's famous chocolate flavored sauce.
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.
Only at Gino's East of Chicago can you get the original deep-dish sausage patty pizza made with an 11-inch disk of sausage baked inside. On The Best Thing I Ever Ate, Duff devours this "Frankenstein" pizza that has made Chicago, and deep-dish fanatics, happy since 1966. Bonus? They will ship.
Troy Johnson, host of Food Network's Crave, encourages bacon lovers to get your lard on in Los Angeles, CA, with all-bacon menu items from Lardon Truck.
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.
Troy Johnson, host of Food Network's Crave, follows his bacon sense to Baconfest in Chicago, IL, for everything bacon - treats, crafts and even bacon-infused drinks.
Few can say they fry their burgers, but even fewer can say they fry their burgers in 100-year-old grease. But as Justin Warner of Rebel Eats found out, Dyer's can claim both. The "Vitamin G" (strained daily) is the key to the juicy burgers that come with cheese, but definitely no lettuce or tomato.
On Food Network's Crave, Troy Johnson visits Philadelphia, PA, to satiate his ice cream cravings at Bassetts Ice Cream counter, which has been a fixture in the Reading Terminal Market since 1893.