Bouchon's Bakery fills its displays with Thomas Keller's famous sweet confections of macarons and croissants. But on The Best Thing I Ever Ate, Donatella Arpaia heads straight to the savory Quiche Lorraine. Each bite of the buttery crust, eggs and bacon is a lesson in delicious guilt.

At first glance, the grilled cheese sandwich at E.A.T. Cafe seems like any other. But Ina knows the difference, as her favorite cheesy sandwich of "paradise" uses fresh baked sourdough and aged Gruyere cheese. It's no surprise at this high-end cafe, whose Tuscan Peasant Soup is just as heavenly.

For the ultimate in cheesy goodness, Rocco DiSpirito frequents Artisanal Bistro at least once a week. On The Best Thing I Ever Ate, he relishes in dipping everything from pickles to kielbasa in the bubbly fondue. But Artisanal also seconds as a NY cheese mecca with their Retail Cheese Shop.

Jonathan Waxman's reputation as "the Eric Clapton of chefs" explains why Tyler Florence described his Pollo al Forno as "perfect, absolutely perfect." At Barbuto, all the rustic Italian dishes have a hint of sheer perfection. If it's in season, try the Crispy Potato Gnocchi with Squash and Parmesan.

Frank Bruni, former NY Times restaurant critic, loves the Arroz de Pato at Aldea, calling it "duckapalooza" on The Best Thing I Ever Ate. Chef George Mendes's Portuguese heritage remains intact in Arroz de Pato and all his dishes are inspired by the Iberian coast, like suckling pig and mussel soup.

When Bobby heard about A Salt & Battery's award-winning fish and chips, he immediately called for a throwdown. But chef Mat Arnfield had his British roots to guide him. Today they're using a sustainable Pollock with their classic light batter. Ultimately, these chips were the best catch of the day.

Duff Goldman loves the New Mexican Apple Pie at the Pie Town Cafe in Pie Town, NM, a cowboys' favorite dating back to the '30s. It gave the town its name! The pie is New Mexican because it has pine nuts and green chiles in it that give it an extra zing.

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, 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.

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.

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!

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.

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.