Guy claims Clendenen’s apple cider is the best he’s ever had. They grow their own apples in an orchard that dates back to 1879. After the apples are pressed, they are sold immediately for the freshest apple cider in Fortuna, which Guy likens to “nectar from the gods.”

When Guy was growing up in Ferndale, California, he set up his own pretzel cart to earn some extra money. In order to pass on the opportunity to learn about the food industry to other students, Guy personally built this cart so that Ferndale students can raise money year-round.

After 55 years in business, Catelli's closed in 1991. But in 2010, brother-sister duo Domenica and Nick Catelli reopened the restaurant and brought the old family recipes back to life. Guy stopped by for Jack's Covelo Beef Meatball Sliders. But the ravioli? Two words: handmade perfection.

Ferndale Meat Co. is the local butcher shop in Guy’s hometown. The specialty here is the “outstanding” Italian sausage composed of equal portions of beef and pork seasoned with six different spices and red wine. Guy recommends dipping the sausage in applesauce for an extra pop of flavor.

Take a drive to the southern tip of San Francisco and you'll be in good company at the Broken Record. Guy's Triple D crew marveled at the more than 300 kinds of whiskey. But Guy got a real kick out of the food, including the creamiest roasted mushroom polenta. The real kicker -- it's only $8.

The cornucopia of spices used for the luscious brisket sandwich at Jimtown Store goes hand in hand with the bounty of fresh vegetables and herbs found in owner Carrie Brown's garden. The nationally recognized country store was also a DDD favorite, as Guy loved the thick "standup" Chain Gang Chili.

It's hard to find a shack near the beach with fish tacos ''bordering on gourmet,'' but that's exactly what Guy thought of Haggo's Organic Taco near Leucadia, Calif. Owner James Haggard uses ''at least 95 percent'' organic ingredients in all of his dishes and cooks halibut with his own dry rub.

The quintessential mom-and-pop place, Humboldt Sweets cranks out what Guy calls “cinnamon rolls gone wild.” These jumbo-sized caramel-pecan cinnamon rolls are gooey and sweet. Another popular item on the menu is the ham and cheddar scone with a side of bacon gravy.

Rudy's is all about creating a welcoming environment where "all walks of life" can feel at home. So far, they haven't failed, with a 20-burger menu and classic breakfast specials. For what Guy might call a hunch-worthy bite, try The Monster Chili Cheeseburger with two patties and scratch-made chili.

The house-cured pastrami at The Oinkster redefines slow fast food says owner Andre Guerrero. Guy couldn't agree more. The signature Oinkster pastrami sandwich was best described as "liqua smoka porka flavor," and with homemade ketchup and perfect onion rings, the meal was totally on-point.

This Compton location is closed, but you can still get Bludso's craveworthy 'cue at the Hollywood locale. The joint serves up Texas-style barbecue like the ribs with a side of spicy barbecue sauce that won over Guy Fieri. Owner Kevin Bludso really goes all out at the holidays with deep-fried turkeys injected with a decadent concoction of butter and seasonings, which he refers to as “liquid gold.”

For Southern Italian cuisine that will “knock your mama out the rocking chair,” Guy heads to Little Napoli. Enjoy the simplicity of the Baked Cannelloni “Tricolore,” with its blend of sauces, or savor the spicy Il Pescatore “Cioppino Rosso,” featuring fresh seafood and just the right amount of heat.

From Scratch is what Guy calls “old school in hyperdrive.” They take classics and inject them with more flavors. For example, the biscuit and gravy consists of a handmade biscuit topped with a sausage patty and gravy. Another must-try is the brisket chili that is both spicy and sweet.

Inspired by DDD, a local guy opened Zobo and Meester’s to feed the hungry mouths around an industrial park. A favorite is the Flame Thrower panini which is a mixture of house-made roast beef and pulled pork spiced up with pepper jack cheese, house-made habanero salsa and jalapenos. On Saturdays only they serve authentic barbecue smoked on site.

The chili recipe at this 1950s-style diner is so old that it came with the building when the LoGuercio family bought the place. Laced with beef cracklings and two secret spice blends, this meaty chili tastes extra delicious served over spaghetti and topped with cheese, onions and oyster crackers.