Alton Brown cools off at Ted Drewes Frozen Custard and makes his own concrete dessert treat, in St. Louis, MO, on Food Network's Feasting on Waves.
In Ming Tsai's experience, some of the best French pastries are in Tokyo. But Japonaise Bakery & Cafe in Boston carries the best French pastry overall. Next to buttery croissants and panko-crusted curry doughnuts, the Azuki Cream Croissant with red bean filling and whipped cream is Tsai's favorite.
This spot has been slinging burgers since original owner Helen "Bebe" Hackney served them with brews on her back porch during the Prohibition era. A standout is The Famous Hackneyburger, served on dark rye with a brick (yes, a brick) of onion rings on the side. As Guy proclaimed, ''It's all-American, baby.''
On The Best Thing I Ever Ate, Duff and Beau duel over the best dish at Flo's Clam Shack. Is it the one-and-only fried clam roll with Maine belly clams or is it the super crispy (and tender) fish and chips? One is buttery and the other crunchy love. Guess that means you should order both.
After a day out on the beach, stop in at this third-generation family-owned diner for some fresh seafood classics. Guy loved the clam cakes, which he said were "simply done and done to perfection." For dessert Guy recommends the homemade strawberry shortcake. Locals like the fresh steamers.
The whole idea of The Weeping Radish is to take literally everything from the farm to the restaurant table. You'll find a farm, butchery and brewery on the premises, as well as a pub serving comfort foods like a baked-potato soup loaded with cheddar cheese and house-cured bacon.
For authentic low-country cooking like okra gumbo, visit Jestine's Kitchen. Owner Dana Berlin says "this is the place that local yokels come to eat" and drink sweet tea, or what she calls "Jestine's table wine." Rachael loved the low-country feast, exclaiming: "It's fantastic food. What a treat!"
A tasty mix of traditional and contemporary dim sum abounds at Yank Sing. Chef Chris Cosentino is a fan of the Baked BBQ Pork Buns, describing them as "sticky, golden brown, just enough bun, lots of yum." Also try the Shanghai Dumpling filled with minced Kurobuta pork, scallions, ginger and broth.
Shopping for that special bacon lover? Take a tip from Michael Symon who once received a Zingerman's Bacon of the Month membership and has kept himself signed up for a decade. Not only does Zingerman's maintain a high-end deli, but it also manages a bread club, coffee club, cheese club and more.
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.
Giada De Laurentiis hits our nation's capital for Zola, serving exciting new American cuisine in Washington DC, on Food Network's Giada's Weekend Getaways.
Hollywood hot dog legend Pink's Hot Dogs is one of the most - if not the most - famous and busiest hot dog stands in the country. Dishing up dogs since 1939, their Chili Cheese Dog is still a favorite of customers (and of Bobby Flay), having been chomped on by The Best Of, FoodNation and Throwdown.
At the L'Auberge Restaurant in Sedona, Ariz., Rachael had only one word to describe the magnificent scenery: heaven. The food, consisting of traditional French cuisine like fois gras and pain perdu (French toast) with an almond crust, is just as great as the location. (270)
At the Wolffer Estates Vineyard, in Sagaponack, NY, Bobby Flay samples the award-wining wines with views of the lush Hamptons landscape, on Food Network's FoodNation with Bobby Flay.
Claiming to be America's oldest operating restaurant, Union Oyster serves old-fashioned Boston fare and seafood. Chef Bill Coyne gave Bobby tips on how to make the perfect Clam Chowder with the restaurant's 100-year-old recipe, which includes Ipswich clams, salt pork, potatoes and creamy roux.