The owners of this seasonal stand are thinking outside the bun—the bao bun, that is. Their entire kitchen is located in a renovated camper van, where they make just one item: Asian-style steamed buns stuffed with unique fillings, almost like a fusion taco. Guy loved the pork belly in the Belly of the Beast Bun. “This is not your typical bun,” he says. “You’re rocking it!”

This unique fusion spot serves up a mix of Mexican-Korean dishes inspired by the time owner Venietia Santana spent living in Mexico City. Hunter and Guy had the Korean Chicken Fusion Nachos, which showcase the best of both cuisines: Chips are piled high with cheese and beans before they’re topped with tangy marinated chicken. The mouthwatering dish is finished with a scoop of guacamole and a drizzle of sour cream and fusion sauce.

This pizzeria isn’t trying to sling New York or Chicago-style pies: their menu is distinctly Alaskan. Guy and Hunter tried the Reinbeer pie, which is made from light, house-made dough topped white sauce, red onion, jarlsberg cheese and Alaskan reindeer sausage that have been marinated in an amber ale. Another standout is the Nakenna special, a pie topped with melty fresh mozzarella and prosciutto.

Join Guy at the Silver Gulch Brewery in Fox, AK, the Northernmost brewery in the country. The restaurant serves everything from sandwiches to salads to pizzas in a friendly, casual atmosphere. Try the Porter Beer Cheese Soup.

Jack and Corri Sundell are taking the food business and DIY to a whole new level at their farm-to-table spot in Little Rock. They grind the meat in house for the Pimento Cheeseburger and handle it as little as possible before it’s cooked, then top it with spicy pimento cheese, 14-day, house-made sweet pickles and garlic vinaigrette. Guy also loved the Old World-Style Bratwurst which is made by hand and then topped with house-fermented slaw.

This restaurant is serving up righteous Mexican comfort food in a retro service station in Little Rock. The unique joint was the brainchild of a silent partner who brought together co-owner Bart Barlogi and co-owner Chef Alex Smith. The dynamite Bison Burrito is stuffed with ground bison, black beans, caramelized onions and lots of pepper jack cheese and topped with house-made ranchero sauce. For brunch, try their savory cornmeal waffles topped with braised pork, salsa verde, queso fresco and a fried egg.

Get a seat outside on the beautiful, tree-lined terrace at Chef Armando Bolanos's spot in Little Rock. For taste of authentic Venezuelan cuisine, try the slow-roasted Pernil al Horno, which is drenched in a thick demi-glace gravy and accompanied by killer bacon-studded beans and rice. Also try the seafood-packed, Valencian-style paella which is served tableside.

Brothers Vince Bruno and Gio Bruno are keeping tradition alive at the Italian restaurant that their father started in 1948 in Little Rock. Generations of families return to this old-school joint where the classic Italian dishes hardly ever change. Guy loved the handmade Toasted Ravioli and the towering Lasagna Imbotito.

Republica Empanada is all about family and Latin-American comfort food. Try the classic Arroz con Pollo or the Cubano Empanada which is filled with slow-cooked shredded pork, ham, mozzarella cheese and pickles.

Can’t get to Hawaii? Aloha Kitchen will transport you to the islands on a plate. Lynn Tso and her husband Ray are serving classic Hawaiian plate lunches and marinated meats to the people in the Arizona dessert. Try the super soft Manapua steamed pork buns or the Korean-style short ribs.

A father-son operation, the duo churns out delicious pizzas and Italian favorites. Guy couldn't keep his hands off of the Italian Stallion, a pizza loaded with sopressata, Parma prosciutto, Italian sausage, and pepperoni. Still hungry? Try the baked spaghetti pie topped with fresh mozzarella.

The award-winning Thee Pitts Again in Glendale, Ariz., has barbecuing accolades stacked over and under the fridge. On Triple D, Guy loved the low-and-slow smoking technique for the succulent pulled pork. As Guy also learned, the technique makes for super tender turkey and catfish, too.

At Haus Murphy's, you'll find hearty food made from scratch that owner Rose Hoffman grew up with in Munich. Enjoy a big pretzel and a beer, let the sauerbraten tickle your sweet and sour taste buds, or try a German sour roast served with potatoes and cabbage.

The Curry Corner in Tempe, Ariz., may look like a typical Pakistani restaurant at first, but it's home to some of the best chicken Guy's ever had on Triple D — specifically, the Tandoori chicken tikka, topped with garam masala. Another specialty is the tender Goat Karahi.

At Barrio Cafe you will find some real-deal Mexican food. Guy loved the almond sauce in the Chiles en Nogada, or chicken-stuffed chiles. The tilapia wrapped in banana leaves was a "package deal," and the Cochinita Pibil and Yucatan pulled pork were bursting with flavor.