This Pacific Northwest restaurant reinvents comforting rustic dishes by adding new twists. One such creation is the Bacon Apple Pie. Chef-Owner Jenn Louis starts with a sweet, flaky crust and buttery apple filling, then takes the treat to the next level by topping it with a lattice made of bacon.

This spot delivers a scrumptious, supersized take on the classic Italian pastry known as cannoli. Thinly rolled dough is cut into a large oval shape, fried into a crispy shell and dipped in chocolate. The massive creation is then stuffed with 36 miniature cannoli featuring a rich ricotta filling.

At this comfort food restaurant, everything is served up on biscuits. Guy could not get enough of the classic biscuits and gravy, noting that the biscuit had the "best texture ever." He also devoured The Reggie with fried chicken, bacon, cheddar and gravy all inside a "flaky and light" biscuit.

Marc Summers heads to this spot for the Philly cheesesteak, which features thin-sliced rib-eye steak, provolone and a tasty ladleful of red gravy on top. Rachael Ray can’t get enough of the Italian Roast Pork Sandwich, which is piled high with slow-roasted ham, broccoli rabe and sliced provolone.

This sleek eatery’s take on American fare is anything but typical. Take the “Cleveland” Nachos, for instance. This cheese-forward creation starts with housemade potato chips, which are smothered in a roasted garlic-Parmesan fondue, then topped with bacon, scallions and, of course, more cheese.

When you’re craving wings but can’t decide between spicy and sweet, follow Jonathan Bennett’s lead and get an order of each at this fried-food mecca. Choose the hot sauce spiked with cayenne and jalapeno for your first order of Frickin’ Chicken Wings — and the sweet bourbon-laced sauce for the second.

This Toledo fixture has drawn the crowds with its Hungarian hot dogs since 1932. Michael Symon’s favorite is the M.O.A.D. (Mother of All Dogs), which stars a massive pork-and-beef sausage nestled in a footlong bun and topped with mustard, onions and a meaty chili seasoned with a secret spice blend.

Get your game-day fare at one of Skyline Chili's locations. Try their best-selling Cheese Coney: a hot dog topped with mustard, their secret-recipe chili, onions and shredded cheese. If you're looking for an Ohio classic, try the specialty: a heap of the famous Cincinnati chili on top of spaghetti.

You can do more than bowl here: Follow Justin Warner’s lead and take your meal by the jar. One savory version layers pulled pork, Southern slaw and baked beans in a Mason jar. For a sweeter treat, try the Lane Buster: This chocolate-coated jar is packed with brownies, ice cream and chocolate sauce.

What began as a sole restaurant serving burgers and casual bites has grown into more than 10 locales with an expanded menu and an extensive fan base. Jackée Harry is a devotee of the Hot Crab Dip: Tender morsels of crabmeat are added to a rich base made from more than 1 pound of cream cheese.

Cozy up with comforting soul food at this spot. Crowds flock here for dishes like the sweet potato bread pudding. Pecans and a buttery batter are poured over sweet potato biscuits, and then the entire creation is baked to sweet perfection. Bourbon caramel sauce makes for a delectably rich finish.

This Harlem fixture draws a mix of tourists, locals and celebrities with its irresistible array of Southern comfort foods. The star dessert here is the banana pudding, which features layers of rich custard, vanilla wafers and sliced bananas that are baked into one incredibly delectable treat.

This restaurant has garnered a loyal legion of fans hungry for authentic Chinese cuisine. Devotees include Geoffrey Zakarian, who is particularly fond of the Kung Pao Chicken. The meat is fried in a wok to seal in the moisture, resulting in juicy morsels of chicken with a hint of crunch. The dish then is topped with a flurry of peanuts and black pepper, along with a secret sauce that adds “a sweet-sour, vinegary, spiced pop to it,” Geoffrey says.

This trendy Italian eatery is home to some of New York City's most-comforting eats. Marc Murphy can't resist the siren call of the signature pork shank. The meat is slow-cooked in a bath of duck fat until it's falling off the bone, then finished in the oven to achieve a crisp outer layer. The tender meat comes perched atop a bed of acorn squash, quince and salsify, and crowned with fiery jalapenos and a mound of crunchy onion rings.

Waits for a table at this hip Bushwick restaurant can stretch to beyond two hours on weekends, but patient diners will be rewarded with impeccable vegetables, world-class charcuterie and best-in-class New York-Neapolitan hybrid-style pies like the Bee Sting Pizza.