The secret to Butter Lane's simply heavenly cupcakes? On The Best Thing I Ever Ate, Ted Allen suggests "love." It's likely, but, Butter Lane's all-organic dairy ingredients and fluffy French buttercream frosting atop the perfect ratio of moist cake will probably have you doing the loving instead.

As a pioneer of the urban barbecue scene, Chef Kenny Callaghan has created the most finger-licking barbecue right in a potato chip. On The Best Thing I Ever Ate, Susan Feniger raves about his chips, perfectly matched with blue cheese and bacon dip. It's a great start to scrumptious pit barbecue.

At one of NYC's finest steakhouses, the steak is perfection — but one appetizer is addictive. On The Best Thing I Ever Ate, Tyler claims BLT's simple Gruyere Popovers are utterly sensational. It's a great start to any of BLT's luscious Porterhouses or Filet Mignons.

The trick to Barrio Chino's cocktails is using fresh-squeezed juices. On The Best Thing I Ever Ate, Claire Robinson gets her juice fix from their Grapefruit Margarita, made with fresh red grapefruit, orange liqueur and a brown-sugar rim. Add a side of their flawless tacos, and your night is set.

As the self-proclaimed Duke of Herring, Alton declared the Chopped Herring Sandwich (on rye) at this classic Jewish deli worthy of The Best Thing I Ever Ate. The sandwich salads are prepared in small batches, as are the onion-laced potato latkes that are fried to crunchy perfection.

Daniel Boulud is known for haute French cuisine. But on The Best Thing I Ever Ate, food critic Frank Bruni praises Boulud’s homier menu and the classic Croque Monsieur sandwich. Gruyere and heritage ham meld in perfectly, much like the foie gras favorite, Pâté Grand-Père.

Duff's mom knows how to make a great blintz. But the blintzes at B & H Dairy come in a close second. They're crispy on the outside and oozing with gooey blueberry sauce on the inside. Jewish food lovers have their pick of Jewish fare. Vegetarians can chow down on their generous vegetarian menu.

Cake aficionados love how Bakery La Brioche does business -- cutting cake slices by the pound. For Alex, her hefty slice of Smetannik (Sour Cream Cake) guaranteed its spot on The Best Thing I Ever Ate. Thankfully, this tiny café packs pounds more of delectable Russian desserts.

“It is my go-to place for brunch,” says Iron Chef Zakarian. When a sweet craving hits, he orders the sour cream hazelnut waffles. Warm berries and whipped crème fraiche are the finishing flourish to this perfect dish. If he’s craving savory, Iron Chef Zakarian goes for the quiche with its trancendant triumvirate of roasted pepper, caramelized onion and gruyere. “It’s magic,” he says. “It’s the perfect little slice of breakfast.

On The Best Thing I Ever Ate, Bobby didn't hesitate in naming Balthazar's French Fries as the perfect crunch food. Locals also swear by this brasserie's perfection of all foods Parisian, like Steak Frites and Boudin Noir. Pressed for time? Stop by the bakery next door and snag a crunchy baguette.

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.

For the best in Peking Duck, Bobby turns to Buddakan in NYC. Raving on The Best Thing I Ever Ate, Bobby explains how Buddakan's duck exceeds with its golden, crispy skin. The duck may be superb but diners agree everything from the Hoisin-Glazed Pork Belly to the Edamame Dumplings deserves a bite.

It's no wonder the tempura bacon salad at The Red Cat caught Ted Allen's attention on The Best Thing I Ever Ate. Who thinks to fry applewood smoked bacon and serve it atop a fresh corn salad? Well, the same chef who's responsible for the tasty saute of zucchini with toasted almonds and pecorino.

As a British expat, it's no wonder Danny Boome loves the Bar Snacks at The Spotted Pig, a British-Italian gastropub with a giant, glorious burger. Burger aside, Danny loves the "absolutely beautiful" Deviled Egg and Devils on Horseback — a satisfying, finger-licking duo all by itself.

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.

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.