It's just not the holidays until Bobby gets his coconut gold bars from Fran's Chocolates in Seattle. Known the world over for her extravagant chocolate confections, Fran hand-makes these gold-wrapped bars of creamy coconut and white chocolate. As Bobby says, they’re dangerously addictive.
Head to this New York dessert spot for indulgent treats like a frozen hot chocolate that Rachael says is worth the wait for a table. Want to really go all-out? Order the $1,000 Golden Opulence sundae (which requires 48-hour notice). It features Tahitian vanilla ice cream, Amedei Porcelana and Chuao chocolate, candied fruit from France, caviar injected with Armagnac, and as much edible gold as possible.
The name, Chocolate Shoppe Ice Cream, is almost enough to hook ice cream-loving Troy Johnson, host of Food Network's Crave, but the rich, super premium ice cream served at the Madison, WI, shop keeps him coming back for more.
Escape the afternoon with the classic tradition of afternoon tea. The Tuck Box's private patio - situated next to its storybook house building - pours tea and scones of local legend. Go all-out and get the scone toasted, buttered, and served with cream and the house-made olallieberry jam.
The Huevos Barbacoa dish at Cafe Pasqual does the impossible for Chris Santos -- it makes him love eggs. Not typically an egg fan, Santos found the spicy, smoky dish made with succulent beef cheeks and sunny-side egg as nothing short of remarkable for this beloved Santa Fe restaurant.
The iconic Buffalo chicken wing's roots trace back to its hometown namesake, Anchor Bar in Buffalo, N.Y. What started as a kitchen experiment is now a national phenomenon and they push well over 1,000 pounds of wings out their door daily. Not even a Throwdown from Bobby could outmatch the original!
Alton Brown cools off at Ted Drewes Frozen Custard and makes his own concrete dessert treat, in St. Louis, MO, on Food Network's Feasting on Waves.
This Willy Wonka wonderland carries the fantastical title of world’s largest candy store. It carries more than 5,000 kinds of candy and even sells candy cocktails and candy-themed decorations. Major sweet tooths should nibble on Dylan’s signature 5-pound Belgian chocolate candy bar.
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.
Golden Crown Panaderia's recipe for success began in 1972. The bakery remains a favorite for its old-fashioned baked goods, including the state cookie of New Mexico, biscochito, a crisp butter cookie. Guy sampled the Turkey Bread, a turkey-shaped honey wheat bread complete with drumsticks and wings.
Although Vosges Haut-Chocolat creates more than 18 million pieces of edible chocolates a year, each piece still has an unmistakable flavor. As Adam Gertler discovered, come the Easter Season, they wow customers with their bacon and egg chocolates infused with liquid smoke.
The Little Pie Company once fit in owner Arnold Wilkerson's apartment. But demand grew, and now they're serving thousands of New Yorkers their famous Sour Cream Apple Walnut and the über-chocolatey Mississippi Mud Pie. Indulge in classics like Cherry Pie and, of course, New York Cheesecake.
You know they're seriously cranking it out when every steak goes through a needling machine, guaranteeing it'll be tender. Get the "Presidential Choice" T-Bone Steak, named after President Bush Sr., who ordered it while visiting the steakhouse. Or try the popular Pepper Steak with peppercorn sauce.
When Miss Robbie Montgomery, an ex-background singer for Ike and Tina Turner, hung up her microphone she decided to pick up a spoon and start cooking the soul food recipes her mother taught her as a girl. Guy loves her mac 'n' cheese, not to mention the sass she serves along with it.