When Bobby visited James Candy Company for salt water taffy, he learned that, according to local lore, the seaside treat was created by chance when a window was left open in the 1880s. Enjoying a piece of molasses mint taffy, Bobby exclaimed, "I'm 12 again!" Give classic vanilla a try, too.

Vegas is all about indulgence, and its soups are no different. Famed chef Guy Savoy whips up an earthy and rich soup with artichoke and black truffle for the soup equivalent of a jackpot. Creamy in texture, the broth actually contains no cream or milk; chefs slow-cook artichoke hearts for three hours to maximize flavor, then blend them to achieve the rich consistency. For added decadence, the soup is topped with a shaving of black truffles and served with mushroom brioche.

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.

If you visit Gates Bar-B-Q, make sure you know these four words: burnt ends on bun. Duff swears by this juicy brisket sandwich, "where the fire actually kisses the meat." Again, don't say "on a bun" or "burnt ends." Just say "burnt ends on bun," and maybe, like Duff, you'll say "best barbecue ever."

A family-friendly restaurant that's been serving local favorites on Cape Cod, Mass., for 30 years, Captain Parker's is known for its award-winning New England clam chowder. Try a bowl, which Rachael calls "a sure thing," as you take in the eclectic decor, from a golf ball wall to the trophy display.

There's something to be said of a classic dish done right. So says Sunny about the Eggs Benedict served at Upstairs on the Square. Their attention to detail continues with afternoon tea, complete with Zebra Tea and Famous Milk Chocolate-Dipped Praline Turtles.

Walk through the front door of this family-run joint and you’ll be standing right in the kitchen, where tasty hot tamales have been served up since 1941. Bite into one of these beauties to savor a meaty filling seasoned with garlic, onion and a secret blend of spices for just the right kick.

Host of Food Network's Kid in a Candy Store, Adam Gertler visits the Dippin' Dots factory, in Paducah, KY, where they make billions of their famous ice cream beads with the help of liquid nitrogen.

New Orleans natives know that for making friends, you have to eat Gumbo Z'Herbes on Holy Thursday (the more greens used, the more friends). On The Best Thing I Ever Ate, John Besh nearly licks his bowl clean, just like others do with the fried chicken, hot sausage and red beans and rice.

Drago's Seafood Restaurant knows to buy directly from the local fishermen for the freshest oysters. Adam Gertler loves the garlicky taste of the charbroiled oysters topped with Parmesan, Romano cheese and garlic. Not in NOLA? Order the charbroiled oyster kit online and make your own at home.

The Fat Cat brings both the heat and the heap. Mostly know for the comfort food eats, the cozy bistro also serves XXX hot wings with a special ingredient in the sauce: Scotch bonnet pepper-infused vodka. Or try the Ultimate Fat Mac, a mound of macaroni with such toppings as hot dogs and lobster.

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Leave it to an Irish pub to turn an Asian appetizer into Robert Irvine's favorite egg dish. The Reuben Eggroll contains all the usual ingredients (corned beef, Swiss) but gets rolled in a housemade wonton wrapper. And, if you like that, you'll have to try McGuire's actual Reuben that's mile-high.