By doing a twist on the classic bananas foster, Emeril crafted one of Wolfgang Puck's favorite New Orleans desserts. In addition to the uber-crunchy fried drum fish and succulent turtle soup, Emeril wows diners with the banana cream pie that loads stacks of bananas inside a creamy custard filling.

New Orleans natives know that for making friends, you have to eat Gumbo Z'Herbes on Holy Thursday (the more greens used, the more friends). On The Best Thing I Ever Ate, John Besh nearly licks his bowl clean, just like others do with the fried chicken, hot sausage and red beans and rice.

A charming, ante-bellum restaurant with aqua-blue Victorian architecture located in the Garden District, Commander's Palace is known for award-winning Creole cuisine and a top-notch wine list. The bread pudding is a fave of Claire Robinson, who has been enjoying the decadent treat since childhood.

When in New Orleans, Alton wakes up and strolls over to Café Beignet for its — you guessed it — beignets. Café Beignet prepares the classic New Orleans dessert to perfection. Be sure to grab a cup of the bitter chicory coffee. Then, dunk beignet in coffee, savor and repeat.

The pecan pie at Brigten's is a "sit back, relax and luxuriate in the moment kind of pie," according to food writer John T. Edge, who brought us there on The Best Thing I ever ate. He says they have the secret to Southern food: simple honest cooking done exceedingly well.

On The Best Thing I Ever Ate, Jon Besh knows if he wants a cheesy bite, he heads to Bon Ton Cafe for Crabmeat au Gratin. For a less cheesy dish, Bon Ton's seafood menu has plenty with Red Fish Bon Ton and Crawfish Etouffee. For dessert, head straight to the Bread Pudding With Whiskey Sauce.

Locals and tourists alike flock to Mother's Restaurant for top-notch comfort food, classic po' boys and tasty breakfast favorites served all day. While there's often a line out the door at this Big Easy landmark, the bread pudding alone is worth the wait, according to Sunny Anderson.

Cat Cora may be an expert at making chicken pot pie. But when in Maine, she races to Academe for their pot pie using lobster. Here, everything is handmade with a little Maine in every bite. Try the Atlantic Salmon Panini or Citrus Crab Ravioli. Dessert does a flip with Reverse Root Beer Floats.

For The Best Thing I Ever Ate: Frightfully Good, Iron Chef judge Simon Majumdar doesn't hesitate in naming Hilltop Inn's jumbo deep-fried pig brain sandwich at the top of his list. Alton also visited to chomp down the brainy delicacy and to order the hearty gamey stew perfect for brains: burgoo.

The World Famous St. Elmo Shrimp Cocktails have been giving Indianapolis visitors like Ray Lampe, aka Dr. BBQ, a kick in the jaw for nearly 107 years. The special cocktail sauce smothered over giant shrimp gets loaded with horseradish. The equally tasty signature filet mignon, luckily, does not.

When Marc Summers treks home to Indianapolis he heads to Shapiro's for his favorite peppered beef sandwich. The seasonal sandwich has been a Marc favorite since he was 6 years old. Meanwhile, Shapiro's has been with Indianapolis since 1905, first as a grocery and now as the delicious cafeteria.

On The Best Thing I Ever Ate, Gabriella Gershenson gets messy with Berkshire's Bread & Chocolate made of Callebaut chocolate chunks folded into a white boule. After 25 years, owner Richard Bourdon still uses Old World bread-making techniques on everything from his ciabatta to spelt pizza crusts.

When this bar opened, it was all about craft brews and music, but soon the burgers (almost all named for bands) caught on. Graham Elliot is fan of the Mastodon, a beefy patty topped with strips of crispy bacon and a squirt of bourbon-laced barbecue sauce, plus a slice of melty cheese and a pile of fried onions. It’s the perfect fuel for rocking the night away.

Known for its dazzling plates with a playful edge, Tru's dishes are practically works of art. But they're also delicious, as Cat Cora shared on The Best Thing I Ever Ate. The Chocolate Bar dessert with its chocolate ganache ribbon is one of the most decadent desserts she’s ever had.

Calling them "porkapalooza," pork-obsessed Iron Chef Michael Symon loves the pork rinds at The Publican, aka its version of spicy Cheetos. But diners know them better as a great appetizer before feasting on the equally enticing porky entree, Edwards Country Ham.