unknown

Chopped judge, Chef Scott Conant, believes that every meal should be savored "down to its very last taste." Ted Allen says that Scarpetta's homemade spaghetti with tomato and basil is worth every penny. The care and dedication Scott puts into cooking the tomato sauce makes it one of the best around.

On The Best Thing I Ever Ate, Troy Johnson celebrates his love of a Wisconsin favorite with none other than beer-battered fried cheese curds. Also try the Old Fashioned House Burger. Made from local beef, it’s topped with fried onion, bacon, cheddar cheese, garlic sauce and a soft-cooked egg.

Ray Lampe, aka Dr. BBQ, knows Prime 44 West's Lobster Mashed Potatoes are far from road food. A former trucker, he calls it full-blown, splurging vacation food, as they add butter-poached lobster and creamy Boursin cheese. You might forget all about the fine aged steak on the table, he says.

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.

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.

Chef Jeff Drew of Snake River Grill, the quintessential fine-dining spot in Jackson since 1993, offers a small plate of morels in spring and sometimes early summer, depending on availability. When morels are in season in Teton Valley, you’ll find both locals and chefs out in the wild foraging the coveted wild mushrooms. Drew allows the morels to shine, serving them simply in a delectable bath of buttery and herbed sauce, salted to draw out the earthiness. On The Best Thing I Ever Ate, Giada raves about Snake River Grill's famous Eskimo Bars -- and it's no wonder why. They make these ice cream bars with artisanal Scharffen Berger chocolate and a rich caramel dipping sauce. For an equally dip-worthy dish, try the Branding Iron of Sweet Onion Ring

As a famed ambassador of Spanish cuisine, Chef Jose Andres's multiple Jaleo restaurants have become a DC institution. With more than 30 "small plate" tapas to consider and as home to Marc Murphy's favorite paella (stated on The Best Thing I Ever Ate), Jaleo gets a hearty "Ole!" from DC locals.

This eatery takes its cue from a group of farmers -- 42,000 to be exact. Not surprisingly, every dish embodies the restaurant’s belief in farm-fresh, seasonal ingredients. On The Best Thing I Ever Ate, Robert relishes in the "devilish" deviled eggs made with crab, lobster and smoked salmon.

Tired of overbreaded, oversalted and overfried calamari? Well Melissa was too, until she found the Purple Cafe, which serves perfect calamari. The restaurant uses wild-caught Pacific squid and fries it until it is crisp and tender, then serves it with a spicy and tangy Moroccan dipping sauce.

On The Best Thing I Ever Ate, Melissa D'Arabian delights in the sweet flavors of Chef Holly Smith's Rhubarb Sorbetto. Melissa applauds the sorbet where rhubarb stands by itself, without any strawberry sidekick. But before dessert, try the much revered Rabbit Braised in Arneis with Chickpea Gnocchi.

Only seven people in history have ever known the secret to Duff's favorite chili and only three are alive today. Layers of flavor are created as the chili is simmered, and you can order it in mild, medium or hot. Duff tops his bowl of "spicy meat" with sour cream and cheese.

Husband-and-wife duo Rachel Yang and Seif Chirch opened Revel in Seattle, much to the dismay of New Yorkers like Frank Bruni, who revels in the asparagus rice bowl with grilled asparagus and a tangy pickled-onion-and-pistachio mix and egg yolk on top. For starters, try the short rib dumplings.

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.

On Food Network's The Best Thing I Ever Ate, Alton Brown satisfies his sweet tooth with Sugar on Snow at Bragg Family Farm, an 8-generation family-run sugarhouse, in East Montpelier, VT.