The process of eating Mama Toscano's handmade toasted raviolis could take less than five minutes. But the process of making one takes at least three days. On The Best Thing I Ever Ate, Alex discovered this St. Louis regional specialty, which fortunately (for Alex) is available only by ordering.

This modern American restaurant delivers an ultra-decadent spin on the classic chocolate chip cookie. Instead of regular chips, this cookie features rich chunks of Belgian semisweet chocolate. A quick turn in the oven results in an extra-crisp exterior that gives way to a gooey center. The cookie is baked and served in a miniature skillet, and comes topped with a scoop of vanilla gelato drizzled with chocolate syrup and flanked by two mounds of whipped cream.

For the ultimate in comfort food indulgence, order the Mac & Cheese Waffle at this steakhouse. Every morsel is filled with cheesy decadence. After the mac and cheese is cooled, it gets a quick breading, then it's cooked in a waffle iron until it's golden on the outside and gooey on the inside.

Two comfort foods make for an indulgent combo at this spot. The 10 Mile Burger stars a pork-and-bacon patty topped with a melty layer of Monterey Jack cheese and a fried egg. Pair it with the Dark Chocolate Sea Salt Molten Cake: A hot, fudgy filling flows out when you dig into this rich treat.

When Mardi Gras rolls around, Aarón Sánchez makes a beeline for this bakery that serves an over-the-top version of that seasonal staple known as the king cake. The dough is slathered with a sweet coating made from brown sugar and cinnamon, baked until golden brown and then sliced in two. Sandwiched between the halves of the cake are rich layers of salted caramel, dulce de leche, sliced bananas, mascarpone cheese and chopped pecans. There are also plenty of savory options that are worth trying; the artichoke dip is one of them. 

Don’t let the tiny size of this eatery fool you. It delivers a mighty wallop of meaty goodness with its Mega Threat sandwich. This super-stuffed beauty features American cheese and numerous meats (including slow-roasted beef, turkey, ham and sausage), which come piled high on a tasty roll.

This homey restaurant has put itself on the map with The Showstopper, a Maryland take on traditional surf-n-turf. Duff can’t get enough of this craveworthy dish, which features a half-pound crab cake composed of jumbo lump crab. The crabmeat is dipped in a creamy egg mixture laced with Old Bay seafood seasoning, then baked until golden brown. Adding to the decadence is a full rack of smoky, tender baby back ribs.

For a meal to remember, head to Dudley’s and order the Tournedos Maxwell. This luscious dish delivers a pair of tender filet mignons with a delectable twist. The beef is nicely seared and then served with a hefty helping of tender crabmeat and an herby bearnaise brimming with butter.

At this joint, tantalizing smells of barbecue waft through the air while massive ribs and other delights sizzle on a smoker outside. Try the Flintstones Beef Ribs, named for their enormous size, which are simply seasoned with salt, pepper and garlic powder, then smoked in a water bath to such tender perfection that the meat pulls right off the bone.

The starter for the dough from this pizza shop is from an Italian island and is 200 years old. The "crazy good" Bacon and Clam Pizza impressed Guy with its generous amounts of toppings, great texture and chew. He also appreciated the salami and beef filled fried ravioli with marinara dipping sauce.

The most-famous dish at the Blue Moon Cafe in Baltimore is the Cap'n Crunch-encrusted French toast — two breakfast classics that taste great together. Guy loves owner Sarah Simington's homestyle dishes, calling them the definition of comfort food. Duff favors the Sweet Baby Jesus with Scrapple — layers of fried hash browns, crabmeat, cheese, tomatoes and eggs, smothered in housemade hollandaise.

Aarón Sánchez began his career here, and he still raves about this spot’s blackened redfish: a flaky fish with a delectably seasoned crust. Aarón also loves the Turducken: an over-the-top turkey stuffed with a duck and a chicken. Cornbread, andouille and oyster dressings add to the decadence.

A go-to indulgence for both Rachael Ray and Alex Guarnaschelli is the muffuletta, a 2-pound sandwich that originated at this store. A sesame seed-studded loaf is layered with Swiss cheese, provolone and slice upon slice of imported cold cuts (think mortadella and capicola), then finished with a briny olive salad.

This former cottage is the home of indulgent baked creations like the Earl’s Court Chocolate Cake. Three layers of coffee-laced chocolate cake are covered with ganache and malted cream, then stacked together to form this towering masterpiece. Hot fudge frosting and sea salt add to the decadence.

At this chain that stretches across several states, Chicago-style franks share the menu with other American classics like burgers and malts. Sherri Shepherd is a fan of the Chocolate Cake Milkshake. To make this over-the-top drinkable treat, chocolate cake is added to a vanilla shake base. A healthy pour of chocolate syrup adds to the richness.