Michael Symon may be an Iron Chef but that doesn't mean he's immune to loving the "soul satisfying" biscuits and gravy from Lucky's Cafe. The combo has worked for years and for good reason. Guy also stopped by to sample them, in addition to Lucky's Reuben and super yummy Baked Mac-N-Cheese.

The original Aztec ingredients for guacamole consisted of avocado, tomatoes and salt. But at Lopez -- Southwestern Food Club, those ingredients get a major upheaval. Iron Chef Michael Symon loves dipping his chips into their version with sage and blue cheese -- and for his benefit, lots of bacon.

Michael Symon judges a diner by its corned beef hash and for him, the best corned beef hash is at Big Al's. The hole-in-the-wall diner serves its "magic on a plate" with fresh green peppers, crispy corned beef and a side of potatoes. For more home cooking try the local favorite, liver and onions.

Susan Feniger is a kid again when she samples the savory Fried Bologna Sandwich from Andre's Lounge in Toledo, OH, on Food Network's The Best Thing I Ever Ate.

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.

Step inside I Trulli and you'll be greeted by Dora Marzovilla. Dora's not a hostess, but instead the famed orecchiette pasta maker who works at the front of the house. Michael Psilakis adores Dora and adores the orecchiette rabbit ragu, a longtime favorite from the Puglia region of Italy.

On The Best Thing I Ever Ate, Frank Bruni says no self-respecting maple lover could ever dislike Locanda Verde's Maple Budino pudding. When paired with the apple butternut sorbet, it's like walking through a Vermont forest. Cheese lovers, however, should try the Sheep's Milk Ricotta Crostini.

On The Best Thing I Ever Ate, Roger Mooking savors The Fatty Crab's unique watermelon pickle and crispy pork dish combo -- it is both savory and sweet and funky Malaysian all in one bite. But for a bigger bite, try the Big Chili bowl that steeps big Dungeness crab legs in a bowl of red chili sauce.

On The Best Thing I Ever Ate, Alex hears a calling for Five Points' delectable Yukon Gold Potato Pizza. Come time for the weekend, it's all about brunch. Wake up with the Angry Skillet, a frittata of summer squash. Or stay sweet with tangy Brioche French Toast or Lemon Ricotta Pancakes.

The power elite of NYC may dine at this swanky sit-down, but Gail Simmons, special projects director at Food and Wine, knows to come here for her favorite childhood treat: cotton candy. The fluffy pink ball studded with candied violets and with an ice cream center causes everyone to be a kid again.

The lobster tail and sfogliatella at this bakery bring Alex back to her childhood days. The lobster tail is filled to the max with a Bavarian cream, while the sfogliatella is filled with a lemon and ricotta cheese mix. Alex likes to order both and enjoy them with a cup of coffee.

Frank Bruni's love affair with Szechuan Gourmet began when he first tried the Crispy Lamb Filets with Cumin. Diners give equal praise to the Spicy Sesame Noodles and Chef's Ma Paul Tofu, but the seasoning of Szechuan peppers and cumin makes Bruni want to face plant into the lamb dish.

The Mediterranean, Greek and Italian influences at Extra Virgin can be seen from the pistachio-crusted goat cheese salad to Anne Burrell's favorite Sunday-only dinner: spaghetti and meatballs. Extra Virgin makes just 28 each Sunday but they're large and spicy and definitely worth the wait.

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.