Leave it to an Irish pub to turn an Asian appetizer into Robert Irvine's favorite egg dish. The Reuben Eggroll contains all the usual ingredients (corned beef, Swiss) but gets rolled in a housemade wonton wrapper. And, if you like that, you'll have to try McGuire's actual Reuben that's mile-high.
If you visit Gates Bar-B-Q, make sure you know these four words: burnt ends on bun. Duff swears by this juicy brisket sandwich, "where the fire actually kisses the meat." Again, don't say "on a bun" or "burnt ends." Just say "burnt ends on bun," and maybe, like Duff, you'll say "best barbecue ever."
Petit Jean Meats has been making hams the same way for 85 years: hickory-smoking them for at least 16 hours. As the name implies, they’re boneless.
This Willy Wonka wonderland carries the fantastical title of world’s largest candy store. It carries more than 5,000 kinds of candy and even sells candy cocktails and candy-themed decorations. Major sweet tooths should nibble on Dylan’s signature 5-pound Belgian chocolate candy bar.
The lobster tail and sfogliatella at this bakery bring Alex back to her childhood days. The lobster tail is filled to the max with a Bavarian cream, while the sfogliatella is filled with a lemon and ricotta cheese mix. Alex likes to order both and enjoy them with a cup of coffee.
Host of Food Network's Kid in a Candy Store, Adam Gertler visits the Dippin' Dots factory, in Paducah, KY, where they make billions of their famous ice cream beads with the help of liquid nitrogen.
Situated in New York City's famed Essex Street Market, Shopsin's menu is as eclectic as the market's vendors. Aarón Sánchez obsesses over Shopsin's ebelskivers, or as he calls them, "pancake pockets of love." For a spicier bite, try the T-rex sandwich made with plenty of fiery slaw.
Anne Burrell first discovered Blue Ribbon as a popular NYC chef hangout, and then discovered their signature Beef Marrow & Oxtail Marmalade. Whether you're a chef or not, Anne calls this dish perfect. If you have room for more, make sure to try the Sweet and Spicy Catfish.
Bobby's dream of inventing his own ice cream flavor came true at the Ben & Jerry's headquarters: buttermilk blueberry cheesecake. Dessert lovers can take the full behind-the-scenes factory tour to see how their favorite flavors are made and stop by the gift shop to take a pint (or three) to go.
When Bobby visited James Candy Company for salt water taffy, he learned that, according to local lore, the seaside treat was created by chance when a window was left open in the 1880s. Enjoying a piece of molasses mint taffy, Bobby exclaimed, "I'm 12 again!" Give classic vanilla a try, too.
As the locals will tell you, Three Square Grill takes home cooked meals to a new level. Its menu of classic American regional cuisine satisfies on both flavor and substance with locally produced cheeses, meats and more. But Pat and Gina Neely think the cranberry preserve is extra special.