Passage to India believes in sharing Indian cuisine in its most authentic form, meaning they retain all of the spice, flavor and originality found in traditional family-run eateries across India.

When high school buddies Brandon Herz and Alan Kasin started this funky college town joint, they set out to build a place that everybody loves to go. Besides being a great spot for drinking and dancing, the food at Pounds packs some serious flavor. Guy couldn’t get enough of the BBQ Porker, a loaded mac and cheese dish topped with tender, juicy pulled pork and covered with homemade barbecue sauce and jalapenos. “The pork is delicious and not dried out,” he said, “and the real kicker to the whole thing is the diced jalapenos. Little bit of the acidity, a little bit of the heat.”

Matt Vicedomini turns out big flavors from inside his tiny food truck, where he’s smoking meats that made Guy’s mouth water. “Pull-apart tender,” Guy declared of the Texas-style spare ribs smothered in an onion-and-garlic-laced glaze. Another standout is the Whole Shabamwich, a hefty sandwich that’s stacked with pulled pork, sausages, brisket and a rib, along with coleslaw and pickles. “It’s dynamite, man,” Guy raved.

Locals head to this shop that Guy describes as a “smorgasbord of pork” to load up on the signature meats made from hazelnut-finished pigs. Owner Aaron Silverman offers a plethora of pork products, as well as hefty sandwiches stacked with meat. “Luscious,” Guy said of the house-cured coppa that’s the star of the Grinder sandwich. The coppa is layered with ham, lonza and provolone on a slab of aioli-slicked ciabatta, then topped with lettuce, red onions and a squirt of red wine vinegar.

There's a little something for everyone at the Tin Shed Garden Cafe. Guy devoured their ooey-gooey (and vegetarian) heartless artichoke grilled cheese. For a heartier bite, try the juicy pulled-pork barbacoa sliders or the Baby Beluga black curry lentils, available vegan or gluten-free.

Head 20 minutes outside Oklahoma City to Travel by Taste to sample the international flavors that Iranian-born Parviz Rezaian and his wife grew up with. Diners love the crunchy samosas with tamarind sauce and the fragrant chicken kebabs over saffron rice.

This chili and sandwich shop has been around for more than 100 years and they're famous for their two-time state of Oklahoma championship chili recipe. Try it in a classic bowl, the chili dog dinner or the chili burrito with ranchero sauce.

The Rock Cafe was literally built from rocks used for Route 66. And although the restaurant opened in 1939, the menu reflects a modern take on roadside eats. Guy could "seriously put down" more than one Buffalo Burger, but then he’d miss out on the famous Alligator Burger and German Spaetzle.

A few hundred regulars wrote in to get Triple D to stop at this fried chicken haven that's serving theirs the same way they did in the '60s. They go through 24,000 pieces of fried chicken a week. The whole room cheered when Guy asked, "How's the fried chicken?"

Guy couldn't leave Clanton's Cafe without sampling the 80-year-old recipe for the famous chicken-fried steak. The "mac daddy" steak has been called one of the best on Route 66, and, for a trip off the road, they're dishing out tasty Rocky Mountain Oysters, also known as the underside of the calf.

After attending the Culinary Institute of America in California, Nichole Hensen returned to North Dakota, honing her skills at two local businesses before opening a spot of her own, Nichole's Fine Pastry, in 2003. Using local, organic ingredients but European technique, Hensen turns out spectacular cakes like the Lemon Curd Layer Cake.

Blackbird Woodfire embodies the pioneer spirit that settled the Great Plains: owner Casey Absey began making wood-fired pizzas in his backyard, then expanded to a mobile pizza truck and now dishes out signature pies at his brick-and-mortar restaurant in downtown Fargo. The dough is made with a proprietary blend of North Dakota-grown and milled spring wheat flour, Absey’s top-secret sauce and housemade and locally sourced toppings whenever possible.

This restaurant opened in 1924 and almost a century later they pump out the same delicious food. The braciola captured Guy's heart with its tender deep flavored pork on a bed of fresh pasta. Still hungry? Try the meatballs and fries smothered in marinara sauce.

Guy's love of potatoes is no match for Daddypops' customers. Each day Daddypops goes through nearly 200 pounds of potatoes for its beloved home fries. Since opening in 1953, Daddypops still keeps its menu old school with dishes like Philadelphia-style scrapple and scrumptious deep-fried Oreos.

What started as a hot dog stand in 1944 has become a local legend. Guy swung by Lo Bello's for the ravioli and gnocchi handmade the old-school way and bursting with great meat flavor. With each bite of ravioli, Guy kept asking for more, admitting he could eat the delicious pasta all day