On Food Network's $40 a Day, Rachael Ray goes to Citizen Cake, a restaurant, bar and patisserie from Chef Elizabeth Falkner with a recommendation from the Michelin Guide, in San Francisco, CA.
Known for his tapas restaurants all over D.C., Chef Jose Andres' Minibar goes a step further with expertly crafted cocktails and small bites like the Caprese Salad Injection. Made with a single cherry tomato, basil leaf and pipette filled with silky mozzarella, it's one of Giada's favorites.
In a "twist of fate" Eleni turned her side baking business into a million-dollar New York success. Her hand-iced cookies have been called "conversation cookies" for their level of detail, whimsical shape and pop-culture decals. Not a cookie fan? Her towering cupcakes are just as sweet.
The Mille Cake at Lady M. Confections took the cake world by storm when it was first introduced. Made by layering 20 crepes in between thick layers of creamy vanilla filling, these cakes come in lemon, coconut and even green tea. But for Ted Allen, a slice of the original is "simple and sinful."
Get a one of a kind masterpiece from the Ace of Cakes, Duff Goldman, at Charm City Cakes in Baltimore, MD.
A family-owned bakery, Freed's has been satisfying Las Vegas sweet tooths for more than 50 years. Located three miles east of the strip, the award-winning spot excels in irresistible treats, including cupcakes, cookies, pastries and Rachael's favorite: cakes that can be ordered by the slice.
On Giada's Weekend Getaway to Washington DC, she visits the famed Michel Richard at Citronelle. Known as Cap 'n Crunch, Chef Michel wows diners with his signature crunchy beet chips. Chef Michel also impresses with his Chocolate Degustation plate, a decadent display of chocolate done three ways.
Choosing the best steak in Las Vegas didn’t take Scott Conant long. On The Best Thing I Ever Ate, Scott swooned when eating his chile-rubbed double rib eye at SW Steakhouse. If you're lucky, you can overlook the Lake of Dreams, fitting for Chef Walzog's signature Colorado lamb chops.
After making a name for himself as a pastry chef in New York, Andrew Shotts founded his own chocolate company, Garrison Confections in Central Falls, R.I. His specialties include chocolate-covered macadamia nuts, as well as chocolate nougat bars with caramel, which Bobby thought were ''fantastic.''