Troy Johnson's mouth is watering over the traditional southern Fried Chicken Dinner at Price's Chicken Coop in Charlotte, NC, on Food Network's Crave.
Situated in the heart of Greenwich Village, Caffe Dante aims for authentic Italian espresso and pastries with an old-school vibe. Alex's visit, however, aimed for the best cannoli she's ever had. Alex says she'd rather make a 14-tier wedding cake than attempt to make these incredible cannoli.
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.
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.
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.
It's not hard to find pizza in Manhattan. But good pizza? Now there's a challenge. Ciro Verdi, chef-owner of Da Ciro, has been spinning pies so good that Bobby Flay has dubbed him "the premier upscale pizza maker in New York City." Try the Focaccia Robiola and you'll see exactly what he means.
For true New York-style pizza, look no further than America’s first, and some say best, pizzeria in the U.S. Since 1897, Lombardi’s has been winning over New Yorkers like Rachael Ray with their perfect balance of marinara and mozzarella, all atop a thin crust baked in a coal-fired oven.
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.
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.
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.
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.
Leave it to Jane to create an out-of-this-world gnocchi without potatoes. Host of Rescue Chef, Danny Boome, called Jane's ricotta gnocchi his personal favorite, with a texture that melts on your tongue. Along with this dinner fave, Jane excels at Sunday brunch with its vanilla bean French toast.
No matter how full he feels, Adam Gertler will always order Bandera's Banana Cream Pie. On The Best Thing I Ever Ate, Adam claims this pie blessed him from above. Diners feel the same about Bandera’s skillet cornbread and the slow-roasted rotisserie chicken cooked over a hardwood fire.