For the ultimate in comfort food indulgence, order the Bacon Mac 'n' Cheese Burger at Guy’s joint in Las Vegas. This monster of a between-the-bun meal features a beef patty topped with a scoop of macaroni and cheese, a blanket of a cheese slice, strips of smoky bacon and Guy’s mayo-based sauce.

The Slider Burgers with Cheese and Onions served at this Hackensack fixture are a favorite of both Alex Guarnaschelli and Guy Fieri (who said he could eat “18 or 75” of them). These three-bite beauties feature griddled patties cooked with thin-sliced onions and served beneath a blanket of melty American cheese. Michael Psilakis likens these sliders to “tiny hockey pucks of joy.”

Stop by this old-school Hoboken joint to listen to some Sinatra on the jukebox while savoring classic sandwiches. A must-try is the cheesesteak: a grilled slab of marbled rib eye is topped with melty American cheese and caramelized onions, then piled onto a sliced hunk of bread from a local bakery.

This tiny shop slings massive subs piled high with meaty layers and fresh fixings. Guy is a fan of the Italian Sub: An 18-inch roll made by a local baker is layered with crisp lettuce, provolone cheese and a hearty trio of Italian meats, then finished with oil, seasoning and crushed cherry peppers.

Sometimes the most-beloved dishes are surprisingly unfussy — like the roast beef and mozzarella sandwich from Fiore’s. To build this sandwich, layers of tender roast beef and creamy, housemade mozzarella cheese are nestled on crusty Italian bread. A generous ladle of savory au jus gravy finishes the creation.

This old-school Italian hideaway is famous for its simplicity — cash only, BYOB and no official website — but it doesn’t need the frills. After all, the standout Italian classics are what draw the crowds. Alex Guarnaschelli recommends the Veal Parmigiana, a tender, breaded bone-in veal chop that’s blanketed in a melty layer of buffalo mozzarella and finished with a housemade marinara sauce.

This eatery serves traditional Southern dishes with a modern twist, like its tasty take on the Mississippi Hot Brown. This open-faced sandwich comes piled high with buttermilk fried chicken, smoked ham, onions, pickles and roasted tomato. A rich Gruyère sauce and fried egg take it to the next level.

Leave the buffet behind in favor of hearty comfort food from Hash House A Go Go. Jeff and Audrey Dunham stopped in for the Red Velvet Pancakes and the legendary Fried Chicken Benedict. "This is the most insane breakfast we have ever had,” Jeff said of the mountainous benedict.

When cravings for Thanksgiving food hit you, have no fear: The Bobbie sandwich served at Capriotti’s is sure to satisfy — and it’s available all year long. Every morning, a 24-pound turkey is roasted until it’s fall-apart tender, and then it’s shredded and piled high on soft Italian rolls. These holiday-worthy sandwiches are finished with housemade cranberry sauce and stuffing.

When he needs a comfort food fix, Buddy Valastro heads to this charming restaurant for the Sweet Italian Sausage platter. This addictive dish features potato chips that are fried until crisp, then heaped with Italian sausages that have been sauteed with white wine and onions. A topping of fried hot peppers adds some kick.

Indulge your sweet tooth with tasty jumbo treats from Simona’s Bakery in Sea Girt, N.J. A must-try is the Blueberry White Chocolate Cupcake with blueberry preserve filling. Another standout is the Chocolate Mousse & Raspberry Cupcake featuring three kinds of chocolate and a raspberry surprise.

This Mafia-themed Italian-American joint earned its name from head chef Angelo Lutz, who was once known more for his mob ties than his cooking skills. The dishes he serves are adaptations of old family recipes, including the indulgent eggplant Parmesan. This lasagna-like take on the dish layers crisp fried eggplant with a creamy blend of ricotta, Romano and mozzarella cheeses and generous ladlefuls of Lutz’s housemade tomato sauce.

Head to this food truck for Mexican favorites like tacos and burritos with a smoky barbecue twist. Come for the meaty entrees, but don’t leave without the Cajeta-Stuffed Churros. A vanilla-laced batter is fried in sweet duck fat until it transforms into fluffy churro balls. The fried treats are then rolled in cinnamon sugar, stuffed with cajeta (a caramel sauce made from goat’s milk) and drizzled with caramel and chocolate ganache. Fiery jalapeno bacon crumbles complete the creation.

Rao’s classic Italian-American cuisine is legendary. The tangy lemon chicken and the tender meatballs made of beef, pork and veal taste like they came straight from Grandma’s kitchen. Another must-try is the Beef Lasagna featuring ricotta, pecorino, mozzarella and a sausage-studded Bolognese sauce.

What started as a simple tortilla factory in 1964 has grown into an empire of more than 60 taco shops serving up real-deal Mexican food. Guy raves about Roberto’s carne asada burrito, which features juicy beef, fresh pico de gallo and cool guacamole, all wrapped up in a toasted tortilla.