The legendary barbecue masters at Lexington #1 BBQ will give you any cut of barbecue you want, says Crave's Troy Johnson. Be it "lean, fatty, burnt ends, fatty ends," the barbecue here means business. For starters, try the Chopped BBQ plate and order a side of hush puppies.

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."

Twirl and Dip Soft Serve in San Francisco, CA, is serving up ice cream the all-natural way with fresh local ingredients, handmade sugar cones and even compostable cups, on Food Network's Crave with Troy Johnson.

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.

Spice fanatics in need of a fix should try this spot’s XXX Wings, which are named for the three peppers used in the sauce: ghost, scorpion and habanero. Troy Johnson loved the spicy-sweet sauce, although he felt his tongue had been Tasered. Endure the heat and nab a spot on Jake’s Wall of Flame.

For burger aficionados that never get enough toppings, welcome to The Counter. The custom burger joint boasts more than 300,000 potential burger combos, thanks to the 20 sauces and 30 toppings on the menu. That includes everything from soft-ripened Brie to English muffins for buns.

On Food Network's Crave, host Troy Johnson finds a screaming good treat at Mr. and Mrs. Miscellaneous in San Francisco, CA, where two former Wolfgang Puck pastry chefs are creating unusual hand-crafted ice cream flavors.

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.

At Totonno’s, the current owners serve up irresistible pizzas made from their grandfather's secret recipe. Their most-popular pie is topped with mozzarella, pepperoni, fresh mushrooms, sauce, a dusting of Parmesan and a drizzle of extra virgin olive oil before going into a coal-fired oven.

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.

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.

For a pizza pie made with flavorful ingredients, like garlic cloves, fresh basil and ripe Italian tomatoes, check out Paulie Gee's in Brooklyn, NY, with Troy Johnson, host of Food Network's Crave.

On Food Network's Crave, Troy Johnson goes straight to the source of tasty fried chicken at Baucom's Best Chicken Farm in Monroe, NC, where they are raising premium, pastured chicken.

Troy Johnson heads to Point Reyes Farmstead for the ultimate cheese. There he finds the award-winning Original Blue that's "got attitude." Those looking for a mellow flavor should opt for the Bay Blue rustic-style cheese, which has a salted-caramel finish.

Seeking the perfect slice, Troy Johnson stopped by this Telegraph Hill joint owned by a multitime World Pizza Champion. Pizza master Tony Gemignani offers every imaginable type of pie, including coal-fired and Roman-style. The Burratina di Margherita is an excellent place to start. Think creamy Burrata and a balsamic reduction, layered with cherry tomatoes, fresh basil and extra virgin olive oil.