Shopping for that special bacon lover? Take a tip from Michael Symon who once received a Zingerman's Bacon of the Month membership and has kept himself signed up for a decade. Not only does Zingerman's maintain a high-end deli, but it also manages a bread club, coffee club, cheese club and more.
Alton Brown cools off at Ted Drewes Frozen Custard and makes his own concrete dessert treat, in St. Louis, MO, on Food Network's Feasting on Waves.
After a day out on the beach, stop in at this third-generation family-owned diner for some fresh seafood classics. Guy loved the clam cakes, which he said were "simply done and done to perfection." For dessert Guy recommends the homemade strawberry shortcake. Locals like the fresh steamers.
The whole idea of The Weeping Radish is to take literally everything from the farm to the restaurant table. You'll find a farm, butchery and brewery on the premises, as well as a pub serving comfort foods like a baked-potato soup loaded with cheddar cheese and house-cured bacon.
On The Best Thing I Ever Ate, Duff and Beau duel over the best dish at Flo's Clam Shack. Is it the one-and-only fried clam roll with Maine belly clams or is it the super crispy (and tender) fish and chips? One is buttery and the other crunchy love. Guess that means you should order both.
At the L'Auberge Restaurant in Sedona, Ariz., Rachael had only one word to describe the magnificent scenery: heaven. The food, consisting of traditional French cuisine like fois gras and pain perdu (French toast) with an almond crust, is just as great as the location. (270)
At the Wolffer Estates Vineyard, in Sagaponack, NY, Bobby Flay samples the award-wining wines with views of the lush Hamptons landscape, on Food Network's FoodNation with Bobby Flay.
Claiming to be America's oldest operating restaurant, Union Oyster serves old-fashioned Boston fare and seafood. Chef Bill Coyne gave Bobby tips on how to make the perfect Clam Chowder with the restaurant's 100-year-old recipe, which includes Ipswich clams, salt pork, potatoes and creamy roux.
This place doesn't exist at lunchtime—the trailer pulls up next to City Hall at 5 p.m., as it has since 1893, when it was a horse-drawn cart. Customers line up for the double-decker Murder Burger, with chili, cheese, bacon and mushrooms.
The Carne Asada a la Oaxaquena at Frontera Grill requires no less than 16 ingredients. Even then, Alex wants to steal the recipe and the chefs — she's that jealous. Chef Rick Bayless is known for his mastery of Mexican cuisine, so the carne asada is to die for, as are his Yucatecan ceviches.
In Ming Tsai's experience, some of the best French pastries are in Tokyo. But Japonaise Bakery & Cafe in Boston carries the best French pastry overall. Next to buttery croissants and panko-crusted curry doughnuts, the Azuki Cream Croissant with red bean filling and whipped cream is Tsai's favorite.
This spot has been slinging burgers since original owner Helen "Bebe" Hackney served them with brews on her back porch during the Prohibition era. A standout is The Famous Hackneyburger, served on dark rye with a brick (yes, a brick) of onion rings on the side. As Guy proclaimed, ''It's all-American, baby.''
Charlie's Diner is running a diner the classic way, with three generations of the same family behind the counter. As Guy learned on DDD, the big menu includes all the diner favorites done to perfection, including corned-beef hash, fried clams and homemade mac and cheese.
Giada De Laurentiis hits our nation's capital for Zola, serving exciting new American cuisine in Washington DC, on Food Network's Giada's Weekend Getaways.
Hog Heaven may be famous for its hand-pulled pork and mouthwatering ribs, but Sunny Anderson found her heavenly bite from the smoked pulled turkey sandwich. The "Kickin' Chicken" white barbecue sauce made with mayo and super-secret spices lends itself perfectly to the turkey -- and everything else.