Spread's peanut butter may stick to the roof of Tyler Florence's mouth, but that doesn't stop him from calling the white chocolate pretzel peanut spread "insanity in a jar." What's true insanity is that Spread makes more than 15 different nutty spreads and a completely vegetarian menu to go with it.
Alton may have sampled French food from all across the globe, but Seattle's Le Pichet serves his absolute fave: Raclette Savoyarde. The simple dish consists of melted raclette cheese drizzled over potatoes and tasty charcuterie. Add to your Francophile degustation with the grilled duck-pork sausage.
The lamb meatballs at Evvia, called soutzoukakia, totally caught Aaron McCargo off-guard. Still, he ordered four more plates. Evvia may "rock the meatball the right way," says Aaron, but don't forget the traditional Greek moussaka. Its creamy yogurt bechamel makes this dish an absolute standout.
Bet on Bobby Flay's classic Southwestern cuisine, like the Chipotle Glazed Rib-Eye with Red and Green Chile, at Mesa Grill in Caesar's Palace, Las Vegas, NV. Chef Michael Symon admitted he can't resist the Tiger Shrimp Roasted Garlic Corn Tamales here. Luckily, Mesa Grill is also in New York.
When Claire Robinson wants an all-in-one brunch that will satisfy her for the rest of the day, she goes to Table 6 and orders a Haute Pocket. The deep-fried delight is filled with eggs, pancetta, steak, cheddar and onions. A garlic-Sriracha mayo gives a spicy kick to the pocket.
For The Best Thing I Ever Ate: Frightfully Good, Iron Chef judge Simon Majumdar doesn't hesitate in naming Hilltop Inn's jumbo deep-fried pig brain sandwich at the top of his list. Alton also visited to chomp down the brainy delicacy and to order the hearty gamey stew perfect for brains: burgoo.
On The Best Thing I Ever Ate, Ann adores Daddy-O's Herbaceous Mojito made with cilantro vodka and roasted jalapeno simple syrup. But diners have become enamored with "The Plate" made with beef hot sauce, upstate NY Zweigle's burgers (or hotdogs) all on a bed of home fries and macaroni salad.
On a road trip to Sun Valley, Idaho, Gina and Pat Neely discovered a tiny bit of Italian heaven: candied orange peels dipped in chocolate. Cristina prides herself on her Tuscan roots, and the menu's filled with Tuscan favorites, including margherita pizza and paninis served on fresh-baked bread.
John Besh hates to admit it, but the steak frites at Solbar in Calistoga, California, might be better than France's, and with Wagyu beef, rich bordelaise sauce and expertly crisp frites, you can see why. But Solbar's seasonal menu is not all French but instead a cuisine called California Soul Food.
A tasty mix of traditional and contemporary dim sum abounds at Yank Sing. Chef Chris Cosentino is a fan of the Baked BBQ Pork Buns, describing them as "sticky, golden brown, just enough bun, lots of yum." Also try the Shanghai Dumpling filled with minced Kurobuta pork, scallions, ginger and broth.
Aaron Sanchez can't stop thinking about Daddy D'z BBQ sauce. With a motto of "We ain't pretty, but we're good," Daddy D'z has become one of Atlanta's favorite rib "joynts." On The Best Thing I Ever Ate, Aaron takes a b-line for the sauce and the pork rib tips that are slowly smoked for eight hours.
Aarón Sánchez says a burger topped with green chile at this joint is the best burger you'll ever eat. At The Cherry Cricket you can build your own burger, complete with unusual add-ons like peanut butter. But Aarón’s has to be made with bacon, jalapenos, green chile strips and cheddar cheese. If you want to try the most-popular menu item, opt for the Cricket Burger, made with fresh 80/20 Black Angus shoulder chuck patties finished with American cheese, sauteed onions, bacon and an over-easy egg.
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.
D'Angelo is known for making incredible olive bread. But for Iron Chef Cat Cora, her wow moment came when they created the Egg's Rose: olive bread, artichoke spread and a poached egg on top. D'Angelo's bread is equally wow in French toast, fried egg sandwiches or served with a cafe au lait.
For a combo typically eaten on St. Patrick's Day, corned beef and cabbage surely has Adam Gertler green with envy. At Franklin Cafe, the house-cured corned beef and cabbage has become one of his absolute favorite combos -- right up there with Franklin’s steak frites and smoky spareribs.