Donatella Arpaia, of Food Network's The Best Thing I Ever Ate, loves the Ice Cream Sandwich at the local Italian favorite, Piattini Ristorante in Brooklyn, NY.

Craving a sizzling porterhouse steak? Peter Luger broils its USDA Prime cuts in an 800-degree oven with clarified butter. Order the steak for two and you’ll get filet mignon on one side of the bone and sirloin on the other. Also try the bacon: These supersized slices are pure porky deliciousness.

Armed with his mother's recipe, the late Lloyd Adams began experimenting in baking the most delicious carrot cakes. Nearly 30 years later, his classic recipe continues to induce yums from everyone who tries it, including Alex Guarnaschelli, who calls it "the Katherine Hepburn of desserts."

Move over, sugarplums and fairies. When it's the holidays, Alex Guarnaschelli has eyes only for Ronnybrook Farm's luscious eggnog. The seasonal item pairs great with a splash of bourbon to enhance the flavor of nutmeg. But during the off season, the chocolate milk's just as creamy and dreamy.

Michael Symon, of Food Network's The Best Thing I Ever Ate, digs the classic burgers and shakes at Stand in New York, NY.

On The Best Thing I Ever Ate, Claire Robinson can't get enough of the French Onion Soup Dumplings at Stanton Social Club. The dumplings exemplify the small plates concept made for "sharing among friends." Unfortunately with duck confit empanadas and goat cheese pierogies, it's easier said than done.

On The Best Thing I Ever Ate, Aarón Sánchez was dreaming about the smoky Chilli Mecco Relleno at Suenos. Luckily, Chef Sue Torres makes dreams come true with her take on Mexican cuisine. The juicy Mole Poblano Pork Carnitas will awaken your senses, as will the Guava & Cream Empanadas.

If you're hungry for dessert after dining on Strip House's luscious filet mignons or crispy goose fat potatoes, then take a tip from Michael Psilakis and order the 24-layer, 12-inch-high chocolate cake. It's a "monstrosity of gluttonous pleasure" of chocolate, chocolate and more chocolate.

Billed as a “modern day roadside burger stand,” Shake Shack serves fries, milkshakes and concretes (a Midwestern staple that is denser and silkier than standard ice cream), in addition to its 100 percent Angus beef patties. This chain started as a seasonal hot dog cart in New York City, and its flat-top dogs continue to be a crowd favorite. But Claire Robinson patiently waits for the "perfectly delicious" corn dog that's offered only during selected times of the year.

Known to New Yorkers as a quintessential steakhouse, Smith & Wollensky has taken its comfortable steakhouse style to Boston, Chicago, Houston and even Las Vegas. Back in NYC, it's still all about the steak, but Anne Burrell says try the coconut cake because it's like "eating coconut cake air."

Known for his inventive menus, David Burke has consistently wowed diners with his "Willy Wonka" confections. On The Best Thing I Ever Ate, Scott Conant did a double-take when dipping his cheesecake lollipops in bubblegum-flavored whipped cream. No blowing bubbles!

For a dish that will inoculate you against vampires, Tyler Florence endorses his favorite garlic shrimp from Schiller's Liquor Bar. Schiller's sizzling skillet of shrimp (say that three times fast) is not to be outdone by its steak frites or the finger-licking-good dessert of Sticky Toffee Pudding.

Chef Rocco DiSpirito calls the Bacon-Wrapped Lamb Chops appetizer at Employees Only "the best one-bite wonder that you'll ever have." Swing by the charming speakeasy-style spot for top-notch artisanal cocktails and a mix of hearty entrees, like roast chicken and short ribs.

As a native New Yorker, Rocco DiSpirito requires his bagels to be twice-toasted and purchased from Tal Bagels. Tal bagels are boiled and baked each day, ensuring a great chewy interior and crispy shell. Rocco's choice? Everything bagel with everything on it, from salmon to scallion cream cheese.

Nothing can be as good as mom's for Rocco DiSpirito but the cavatelli with broccoli rabe and crumbled Italian sausage at Roc comes in a very close second. Roc excels in authentic Italian dishes, with a mastery over seafood like grilled octopus, fried calamari and the scrumptious tuna tartare.