The oldest family-owned po-boy restaurant in New Orleans, Johnny's Po' Boys has been serving the French Quarter crowd since 1950. For Scott Conant, their Muffaletta sandwich, made with ham, salami, mozzarella and an olive mix, is a must-try.

Since the 1960s, Galatoire's has been serving generations of families its French cuisine, including the must-eat Poisson Meunière Amandine, a sauteed fish coated in brown butter and toasted almonds. Galatoire's Friday lunch is also legendary, as you’ll often see customers take lunch way past dinner.

Adam Gertler, of Food Network's The Best Thing I Ever Ate, recommends Jacques Imo's Cafe for real, authentic Creole cuisine in New Orleans, LA.

Located in the Big Easy, Restaurant August puts a little bit of NOLA flare in all its dishes. Aaron Sanchez appreciates the potato gnocchi tossed with blue crab and black truffles. The earthy aroma from the truffles and the briny flavor from the crab add complexity and depth to the appetizer.

When in New Orleans Candace Nelson gets her taffy fix through the iconic Roman Candy Company's white-and-red mule-drawn cart. Since 1915, Roman Candy has been pulling taffy by hand inside the cart, selling only vanilla, strawberry and chocolate. Candace's idea? Twist all three for a Neapolitan bite.

The barbecue shrimp at Pascal's Manale is not grilled, nor is it smoked. Instead, it's bathed in secret, savory "barbecue sauce" invented in the 1950s. Alex claimed this version of barbecue "blows all other barbecue away." But don't put the bib down yet — the oysters are equally tasty.

Not many people think of Kansas as a culinary destination, but Simon Majumdar loves visiting the state for his favorite award-winning pan-fried three-piece chicken dinner. The messy, crispy and delicious chicken is dredged and then fried in shortening. Simon also likes the fried gizzards and livers.

Some can't stand the sight of snails, but Duff loves to eat them. Chef Cindy Wolf inspired Duff to bake and introduced him to Burgundy snails. The snails come in puff pastry with bacon and are garnished with chervil, a red wine reduction and beurre blanc.

On Diners, Drive-Ins and Dives, Guy and Duff stop by one of Baltimore's finest. From beef to turkey, Chaps Pit Beef infuses each bite with a hint of smoky charcoal goodness. Either way you cut it — rare, medium rare or well done — Chaps knows mouthwatering pit beef.

A breakfast worthy of champions and worthy of Duff, the Huevos Montulenos at Golden West Cafe satisfy any hungry eater with their kernel corn cakes, tasty pinto beans and fried banana. Along with New Mexican specialties, you can also order Maine blueberry pancakes and a vegan BBQ sandwich.

Every restaurant in Baltimore claims to make the best crab cakes, but Duff says that the most "ridiculous" crab cakes are at Pierpoint Restaurant. Before being formed into cakes, the crabmeat is smoked, which adds another dimension. Fries and seasonal fruit accompany the sweet and savory bites.

Duff considers himself a chopsticks expert and when he's in the mood for a chopsticks meal, he ventures to Cafe Zen for their A&M Crispy Beef. On The Best Thing I Ever Ate, Duff gets a 1-2 punch of Cafe Zen's super crispy beef which is hot, spicy and sweet all in the same bite.

Rodney Henry starting selling pies to pay for his Rock and Roll habit with local band The Glenmont Popes. Try his Baltimore Bomb pie, made with Berger cookies (a local delicacy that's mostly chocolate frosting) that melt down into a sweet vanilla chess filling.

Aarón Sánchez began his career here, and he still raves about this spot’s blackened redfish: a flaky fish with a delectably seasoned crust. Aarón also loves the Turducken: an over-the-top turkey stuffed with a duck and a chicken. Cornbread, andouille and oyster dressings add to the decadence.

Given the chance, Duff will eat the Goa Fish with tamarind sauce at Ambassador Dining Room with his hands. But as the restaurant evokes British Empire-style Indian, Duff savors each bite with a fork. The romantic decor serves as the perfect backdrop for its upscale yet simple Indian cuisine.