On The Best Thing I Ever Ate, Robert Irvine counts his blessings for Tea & Sympathy's classic teatime Victoria Sandwich Cake made with raspberry jam and vanilla buttercream. As a go-to shop for all foods British, they welcome all U.K. expats to join them for breakfast, lunch or dinner.

Rice to Riches has converted many people over the years, including Hungry Girl Lisa Lillien, who called their rice puddings chilled perfection. Here, plain rice is welcome, but is only one of 20 flavors, including French Toast and Rocky Road. Choose from a dozen toppings like Cloud 9 Whipped Cream.

Though Iron Chef Michael Symon is pork-obsessed, his favorite meat splurge comes in the form of goat. At Resto NYC, he finds not just a small shank, but instead a large-format feast of spring goat that includes such plates as goat tartare, succulent goat ribs and even braised goat soup.

A lover of German cuisine, Sunny enjoys devouring the Jagerschnitzel and spaetzle at this little German restaurant and bar. The huge veal cutlet is fried in butter and then topped with a rich hunter’s gravy made from veal stock and fresh mushrooms. And for Sunny, "it's all about the gravy."

What flows through the river of Flavortown? Guy says it's the Bar-B-Q Chicken at Bar-B-Q King. On The Best Thing I Ever Ate and Triple D, he chows down on their chicken that's been fried and then dunked in their famous barbecue sauce. It's nothing short of a tried-and-true recipe from 1959.

Ina Garten admits on The Best Thing I Ever Ate that her mother's meatloaf does not compare to The 1770 House's rich, luxurious version made with naturally raised beef, veal and Berkshire pork -- and neither does anybody else's. For this inn dating back to 1770, it's a historically delicious meal.

On The Best Thing I Ever Ate, Chris Cosentino gushes over Prune's superb pork skills (which include the intoxicating pork and marmalade sandwich). Prune continues crafting down-to-earth meals and drinks, like 10 varieties of Bloody Mary cocktails and the brunch favorite, a Dutch pancake with pears.

When Anne Burrell's in the mood for meat, she orders the big, spicy Tuscan spareribs from Salumeria Rosi Parmacotta, called Costina. But Salumeria is better known for its small-plate assaggi "tastings," including a salumi assaggio, a soups and salads assaggio and a cheese assaggio.

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.

Since 1932, Pietro's has been preparing luscious steaks for New York City and perfecting Italian specialties like Shells a la Nat (shells in a veal marrow sauce). But Alex says the Caesar salad, made with fresh anchovies and the perfectly salted Parmesan cheese, beats all others, hands down.

When Picholine updated its French-Mediterranean menu, it took Frank Bruni by surprise as did the "Bacon and Eggs" (note quotations). Typically made with bacon, this version uses tuna belly and black truffle polenta. With a poached egg, the dish, Bruni says, is "the universe as it should be."

Located on the Upper East Side, this intimate pub is a place where locals gather for food and a good laugh. After cooking all day, there is nothing Bobby wants more than one of the signature cheeseburgers. Bobby orders his burger with double American cheese, making every bite even richer.

In the world of sweets, Jacques Torres is synonymous with chocolate. Giada finds that for the best wake-up call, he makes one "wicked good" hot chocolate. The consistency is like liquid pudding and the chipotle spice adds an extra kick. And to top it off? A dollop of housemade whipped cream.

Iron Chef Michael Symon took one bite of J & J Czuchraj Meats' beef jerky and his feelings on jerky were forever changed. On the Best Thing I Ever Ate, Michael says the "process of love" makes this jerky — and the kielbasas and famed beef smokies — a Cleveland favorite since 1954.

In search of the all-American bite, Michael Symon turns to his favorite all-American hotdog, found at Happy Dog. He tops his locally made quarter-pound creation with chunky peanut butter, Sriracha and alien pickle relish topping – only three of the more than 50 homemade toppings available.