Papa Buck’s is home to the Pigzilla sandwich: three pounds of slow-roasted pulled pork piled high on a roll. It takes two days to prep the meat for this killer sandwich, and it starts by coating a 5-pound pork shoulder with dry rub. The meat is then smoked for 12 hours, pulled off the bone and doused in barbecue sauce. Diners who can devour this beauty in 45 minutes win $175 and a T-shirt.

Chef-Owner Dena Marino uses locally sourced produce to create dishes bursting with modern Italian flavors, like her restaurant’s signature Paccheri. The indulgent pasta dish starts with housemade Italian sausage, which is cooked in white wine before being coated in mascarpone cheese to ensure maximum creaminess. To balance out the heaviness, Marino serves the sausage and pasta with broccoli rabe and pickled onions. Buon appetito!

This Venezuelan joint with a playful, vibrant vibe offers classic staples from the home country, including a pork and cheese arepa that has Richard Blais hooked. A slightly sweet dough made from corn flour, water, salt and oil is formed into a tiny cake that’s grilled until crisp, then sliced through the middle and stuffed with salty, tangy Guyanese cheese and succulent shredded pork.

Guy heads to this spot to indulge in The Big Ragout Sandwich, a hearty meal featuring five kinds of meats smothered in cheese and served on a roll. Also try the Rock Shrimp Mac & Cheese: A zesty three-cheese sauce is dressed up with wild rock shrimp, then mixed with pasta and finished with bacon.

As its name suggests, this comfort food joint has a fixation with biscuits. The buttery, maple-laced beauties come stuffed with delectable fillings like the spicy fried chicken breast used in The Squawking Goat. A seasoned, crisped layer of goat cheese and jalapeno-spiked jelly finish the creation.

Diners head here for comfort food dishes made from locally-sourced ingredients like the grass-fed Florida beef used for the Jalapeño Popper Burger. This monster of a burger is actually composed of two deep-fried patties with a heat-packed surprise inside: a spicy, creamy jalapeno-and-cheese filling. The Full Tank is the creation that will stop you in your tracks. The three-pound sandwich is constructed with two burgers, a deep-fried pulled pork patty and a patty of deep-fried pimento cheese.

The crowds flock here for the steaks that are aged for five weeks and simply seasoned with salt and pepper. It’s the Chocolate Macadamia Decadence Cake, however, that Anne Burrell can’t resist. Milk and dark chocolates combine to make a rich batter that’s balanced by a crunchy nut crust and bright raspberry sauce.

This warehouse-turned-restaurant serves authentic Italian eats (think gelato, thin-crust pizzas and fresh pasta) to California locals. Stop in to try the carbonara. This simple yet indulgent pasta dish is composed of wide tagliatelle noodles that are made from scratch. Once ready, the noodles are cooked in a bacon-grease-lined pan — along with pancetta and a pepper-laced mixture of whisked eggs and Parmesan cheese — until all the flavors are blended.

Craving a new twist on an old fave? Follow Duff Goldman’s lead and order the Oh My Luther Burger here. A cheese-smothered Angus chuck patty is piled with jalapenos, crispy bacon, a fried egg and onion rings, then served between two grilled doughnuts to make a towering sweet-and-savory masterpiece.

Loco Moco is a traditional Hawaiian dish made with white rice, a hamburger patty, a fried egg and gravy, but this joint is putting a mainland twist on the dish with its Corned Beef Hash Loco Moco. The dish stars a housemade corned beef patty, which is seasoned with Hawaiian sea salt to give it some island flavor. The patty comes perched on a bed of rice and topped with a runny fried egg, with the whole lot bathed in housemade brown gravy.

This shop churns out 2,000 pies a day, but it’s one in particular that has Richard Blais hooked. Apples from the company’s own orchards are doused with sugar and cinnamon, then nestled into a delicate crust that’s baked to a flaky finish and topped with a rich combo of melty cheese and ice cream.

Ice cream lovers in search of an over-the-top dessert should dig their spoons into The Kitchen Sink at this old-timey spot in South Pasadena, Calif. A monstrously huge (and delicious) creation, this next-level sundae features a gallon of ice cream, eight toppings, banana, brownie chunks and an entire can of whipped cream.

Beef and bacon are the stars of Slater’s 50-50 patties. But for those who can handle the heat, the 50 Alarm Burger swaps bacon for spicy chorizo. Ghost pepper-studded cheese, habanero poppers and jalapenos complete this fiery creation. Prefer sweet to spicy? Try the candied bacon-covered brownie.

This unique vacation spot is home to a sprawling inn with more than 100 themed rooms that are extravagantly decorated, as well as a renowned bakery serving decadent desserts. A signature treat is the Pink Champagne Cake made from slices of fluffy white sponge cake held together by alternating layers of classic whipped cream and a champagne cream laced with brandy and rum. The indulgent confection is finished with shavings of pink chocolate and topped with thick ribbons of pink chocolate on top.

This shop offers scoops in more than 12 flavors that are switched up monthly. The selection ranges from classic flavors to more novel ones (Ginger Parsnip, anyone?). Want to really indulge? Order the Build Your Own Sundae and top your scoops with everything from brownies to sliced almonds.