Troy Johnson, host of Food Network's Crave, encourages bacon lovers to get your lard on in Los Angeles, CA, with all-bacon menu items from Lardon Truck.
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.
Troy Johnson's craving for fried chicken takes him south for a fix with a kick at Max's Wine Dive in Houston, TX, where their Southern Fried Chicken is marinated in jalapeno and buttermilk, on Food Network's Crave.
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.
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.
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.
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.