The recipe for Indian pudding at The Colonial Inn may be simple, but all the cinnamon, nutmeg, ginger and molasses make a "hypnotic smell," says Alex on The Best Thing I Ever Ate. The popular New England dessert also goes great with The Colonial Inn's equally hypnotic Sunday brunch buffet.

The dark chocolate candies at Richardson's Candy Kitchen come in almond, pecan, cashew and even walnut. Sometimes called turtles, Richardson's Candy Kitchen calls these handmade chocolate-covered treats Dixies. But on The Best Thing I Ever Ate, Alex simply called them "chocolatey, nutty goodness."

Macaroons are a boyhood favorite of Andrew Zimmern, so he was delighted to discover this bakery’s elevated version, which uses tapioca syrup and fresh vanilla bean. Also try the Surly Cake, which pairs a beer-infused chocolate batter with salted fudge frosting. Cream filling completes the creation.

If you’ve ever heard that the quality of great sushi is predominantly based on the quality of the sushi rice, there is no better place to find proof of this theory than at Chef Masa Miyake’s flagship downtown restaurant. Sea urchin served still in its shell, custardy chawanmushi flecked with edible gold leaf, and peculiar broiled Japanese river fish are among the many offerings of the multicourse omakase menu, which places the entire meal at Miyake’s whim. The assortment of sake runs the gamut stylistically and includes a few hard-to-find gems. Finally, it would be unthinkable to conclude the meal with anything but the seared foie gras nigiri with warm plum wine sauce.

Two Fat Cats Bakery bakes classic treats, including homemade pies, cakes and -- luckily for Chuck Hughes -- whoopie pies. As Chuck says, these are the real deal. Each nibble is like biting into a cloud; that puts these pies a "bit higher" than heaven.

When Kerry Vincent thinks of the best French meal she's ever eaten, she thinks of Cajun French and specifically, Robin's crawfish etouffee. This dish, made with select Louisiana crawfish, can also be ordered online. So, no need to go to Louisiana -- or France -- for a bite of this gourmet Cajun.

Even though the secret to Pho Tau Bay's Pho Gha (chicken noodle soup) may elude Emeril, that doesn’t mean he doesn't drink every last drop of his favorite New Orleans dish. Whether it's the Pho Bo (beef) or Pho Ka (spicy beef) soup, this restaurant keeps the legendary pho recipe under wraps.

Chef Barbara Chifici's New Orleans seafood has been a local favorite, but for Sunny Anderson, Deanie's changed her life. One bite of the catfish swayed her to move to New Orleans where, if she wanted, she could feast on the Giant Seafood Platter with shrimp, catfish, soft-shell crabs and crawfish.

Although Duff may want to declare Edmart Deli's brisket his favorite, that honor must by default go to his mother's. Even then, Edmart's brisket is a "very close second." But for a true Baltimore bite, locals swear by the Hand Sliced Nova and Belly Lox and the piping hot knishes made fresh daily.

Since 1991, Joss Cafe & Sushi Bar has been a local favorite. And although diners flock to Joss for the soft-shell crab and mouthwatering sushi rolls, Duff goes crazy for Joss' fried shrimp heads. On The Best Thing I Ever Ate, he says to just try them. Once you do, you can write him and thank him.

The CMP at Woodberry Kitchen stands for chocolate, marshmallow fluff and peanuts. Put those all together and you have one of the best desserts Duff has ever eaten. The place is nothing short of a farm-to-table restaurant with straight-from-the-source Chesapeake oysters and middleneck clams.

In Louisville, KY, Alton Brown warms up at Lynn's Paradise Cafe with the Hot Brown Sandwich, loaded with roasted turkey breast, Mornay sauce, bacon, tomato and cheddar cheese, on Food Network's The Best Thing I Ever Ate.

For a bakery named Cake Flour you'd think Aaron Sanchez would gravitate toward a cake made with flour. But on The Best Thing I Ever Ate, Aaron finds himself smitten by Cake Flour's Flourless Chocolate Cake made with cocoa and chocolate ganache. They also have cookies and macarons.

As judge of The Next Iron Chef, Simon Majudmar knows Bayona's Cream of Garlic Soup exceeds all other garlic renditions. A New Orleans restaurant icon, Chef Susan Spicer brings out the true essence of the French Quarter with dishes like Eggplant Caviar or Veal Sweetbreads with Sherry Mustard.

Upperline quotes Frommer's guide to New Orleans, stating that you must "get out of the Quarter" when visiting New Orleans. Truly, you'd be a fool not to, says Simon Majumdar, who revels in Upperline's "crazy good" roasted duckling that comes with two decadent sauces: Garlic Port or Ginger Peach.