This "sequel to street food" took Adam Gertler for a spin. Here, the humble cinnamon-sugar churro has been transformed into the gourmet "xooro" (pronounced sure-OH) and filled with dulce de leche and even custard. The gourmet flavors continue with toppings like toasted hazelnuts and bacon.
The fork is optional at Tootie Pie Co. Here, pies come with a Popsicle stick inserted in the back, which makes eating a pie as easy as finding an appealing flavor. Adam Gertler's pick? The Key Lime Pie that tastes both like a pie and a margarita dipped in white chocolate.
The candies at Papabubble are not only sweet — they also have a sense of humor. The lesson here? Anything can become twisted and turned into a shape. As Adam Gertler discovered, that includes candy toothbrushes, complete with a handle and brush made of pulled sugar.
As the world's largest producer of yule logs, The Swiss Company knows that yule logs are not just for Christmas; they also make Halloween and Valentine's Day versions. For a cake good for any celebration, try the newest red velvet yule log. Adam Gertler calls it "lighter than air."
The Doughnut Plant's peanut butter and jelly doughnuts will trasport you back to childhood. The square doughnuts are glazed in fresh roasted peanut butter and filled with homemade blackberry jam. Chocolate lovers should try the Blackout, which is a chocolate-glazed and filled chocolate doughnut. For the holidays, they create the Menorah Ripple, a menorah-shaped doughnut packed with blackberry jelly with a cream cheese glaze.
Inspired by their love of food and architecture, Freya Estreller and Natasha Case came up with the name Coolhaus for their dessert truck, which serves architecturally-inspired ice cream sandwiches made with fresh baked cookies. Find them on the streets of Austin, Dallas, L.A., New York or Miami.
When Adam Gertler stopped by Sweet's Candy Company in Salt Lake City on Kid in a Candy Store, he discovered some truly wacky taffy in Candy Corn, Bubble Gum and Margarita flavors, as well as jazzy orange sticks and jelly beans. They were so delicious, Adam thought he ''died and went to candy town.''
For more than 35 years, Melville Candy Company has been strolling down memory lane with fanciful handmade lollipops. Today that includes lollipops made into the shapes of vegetables, bacon or a replica of Adam Gertler's face. For a real treat, try the maze lollipop that's a game and candy in one!
Host Adam Gertler visit the Peeps & Company store, in National Harbor, MD, where a local artist is creating tasty, candy art using the classic marshmallow confections, on Food Network's
When people think of ice cream, their first thought probably isn't ''unbelievably spicy,'' but that's exactly what you get with the Cold Sweat ice cream at Sunni Sky's in Angier, N.C. Filled with habanero chiles, hot sauce and even the infamous ghost chile, it knocked Adam Gertler's socks off.
Host of Food Network's Kid in a Candy Store, Adam Gertler is on the hunt for the coolest twists on cake and a trip to Kickass Cupcakes, a cupcake shop in Somerville, MA, leads to a decadent deep fried cupcake sundae.
Typical round truffles need not apply here. At Copper Cauldron Candy Co., owner Jim Martin has been serving truffles in a triangular truffle bar. It's perfect for slicing, and even better for layering creamy ganache over ingredients like candied ginger, pineapple and macadamia nut praline.
As an absolute expert of edible drink straws and caramel marshmallows, Hammond's Candies is also home to the "heavyweight champion" of lollipops. They've been perfecting lollipops since 1920 and the giant Birthday Cake Lollipop beats them all — it's roughly 800 lollipops rolled into one.
At Olsen's Danish Village, the traditional Kransekage cake (often seen at Danish weddings) has been a delightful spectacle for decades. Olsen's stacks 16 individual pastry rings, then drizzles icing on each layer. Although the cake is a showstopper, Olsen's offers other Danish goodies too.
At Chip's Chocolate Factory, you'll get dessert and a show. Confectioner Mike Herman flips oozing chocolate 20 feet in the air to make the famed Kansas City Fudge. The creaming process introduces air into the chocolate, ensuring each bite of fudge is fluffy and absolutely melt-in-your-mouth.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.