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.
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.
On Food Network's Crave, host Troy Johnson satisfies his craving for creamy, cold ice cream with a tour of The Galliker Dairy Company in Johnstown, PA, where they are churning out a variety of sizes and flavors like Mint Chocolate Chip.
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.
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.
Troy Johnson heads to the Windy City in search of a mouth-watering pizza pie and dines on a delicious slice at Ian's Pizza, on Food Network's Crave.
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.
On Food Network's Crave, host Troy Johnson finds out why the locals can't get enough of a meatless combo at Your Mom's Burger Bar in Austin, TX.
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."
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.
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.
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.
On Food Network's Crave, host Troy Johnson searches for delectable pizza pies and discovers Gialina Pizzeria in San Francisco, CA, a cozy place dedicated to Neapolitan-style thin-crust pizza made from inherited Italian family recipes.
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.