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.
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.
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.
Troy Johnson's mouth is watering over the traditional southern Fried Chicken Dinner at Price's Chicken Coop in Charlotte, NC, on Food Network's Crave.
On Food Network's Crave, host Troy Johnson satisfies his quest for daringly spicy foods with a 5-pepper creation from Blue Palms Brewhouse in Los Angeles, CA.
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.
The recipe to Gus's hot and spicy fried chicken has been in the family since 1953 and has remained a secret since then. Not even owner Terry Bonner's wife knows. One thing, however, is certain. Claire Robinson adores this chicken, along with maybe the entire city of Memphis, Tennessee.
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, host Troy Johnson flocks to Mono + Mono in New York, NY, to satisfy his taste for fried chicken with a Chicken Plate, featuring fresh chicken fried twice and covered in a Korean spicy sauce.
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.
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.
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.
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.
Since 1868 the Guittard Chocolate Company has been crafting fine chocolate. Guittard hand-harvests premium cacao beans, ensuring that each of the 40,000 pounds of chocolate produced each day remains what they call a "beautifully tasting chocolate."
Open since the turn of the 20th century, Louis' Lunch is rumored to have made the first hamburger. Geoffrey Zakarian is hooked on the original burger with cheese, tomato and onion. No condiments are offered in order to preserve the pure beefy flavors of a fresh burger grilled to perfection.