Only at Gino's East of Chicago can you get the original deep-dish sausage patty pizza made with an 11-inch disk of sausage baked inside. On The Best Thing I Ever Ate, Duff devours this "Frankenstein" pizza that has made Chicago, and deep-dish fanatics, happy since 1966. Bonus? They will ship.

Who would think to pair pork and ice cream together? None other than Chef Stephanie Izard whose layered gelato concoction (cranberry, miso marcona almond, maple fatback gelato) gives Marcela Valladolid the chills on The Best Thing I Ever Ate. To lose the chills, try the luscious confit goat belly.

The Carne Asada a la Oaxaquena at Frontera Grill requires no less than 16 ingredients. Even then, Alex wants to steal the recipe and the chefs — she's that jealous. Chef Rick Bayless is known for his mastery of Mexican cuisine, so the carne asada is to die for, as are his Yucatecan ceviches.

Since 1934, the signature steakburger at Steak 'n Shake (made with sirloin and T-bone steak) has been called an American classic. For fast-food naysayers, Marc Summers says to head there anyway for the burger, his favorite. As for the milk shakes, there are more than two dozen kinds.

Melissa is crazy for the "cheesiest, meltiest and tastiest" oven-baked bacon and cheese omelet ever at this brunch place. The three eggs that go into the omelet are whipped so that it is extra fluffy and moist. The best part is that it comes with a stack of delicious pancakes.

As an expert on wedding cakes, Kerry Vincent knows her cakes -- and also her pies. On The Best Thing I Ever Ate, she dives into Blue Spring Cafe's Foot-High Lemon Meringue Pie. With a foot of meringue on top and the perfect tangy lemon pudding, these pies are an absolutely delectable showstopper.

When Claire Robinson first experienced Everest's Foie Gras Terrine with Marinated Figs she decided to pursue the culinary arts, as it was that good. Located on the 40th floor of Chicago's Stock Exchange, Everest excels in serving upscale French cuisine with stunning views of the Chicago skyline.

At 17th Street Bar & Grill, owner Mike Mills is called "The Legend," a fitting title for this three-time Grand World Champion of BBQ. Iron Chef Symon praised Mike's ribs for The Best Thing I Ever Ate and with a little prodding, he actually shared with the crew. Get ready to fork out and pork out.

Take a visit to Veni Vidi Vici in Atlanta and you’ll be surprised to find a succulent barbecue spin on the Italian classic, ravioli. As Sunny Anderson discovered, the agnolotti made with brown butter, sage, rotisserie meats and pecans will have you conquering this dish more than once.

Even mussels get the bacon treatment at JCT's. On The Best Thing I Ever Ate, Chef Delilah Winder calls their "Angry" Mussels her favorite because they include thick slices of bacon and an added kick of serrano chiles. And being in Atlanta, JCT's fried chicken doesn't disappoint either.

A good meal for Alton Brown typically costs $10 or less. It's no wonder then that he fell in love with Hankook Taqueria's Bibim-bop made with sliced rib eye, soy sauce, fried egg and the red pepper "sweet heat" sauce. At $7 this Korean street food goes a long way, especially with some sesame fries.

Holeman and Finch draws the crowds with its burger, available on the nightly menu. Two cheese-smothered chuck-and-brisket patties are topped with slivered red onions and bread-and-butter pickles. They’re served on a brioche bun, alongside hand-cut fries and housemade ketchup and mustard.

Aaron Sanchez can't stop thinking about Daddy D'z BBQ sauce. With a motto of "We ain't pretty, but we're good," Daddy D'z has become one of Atlanta's favorite rib "joynts." On The Best Thing I Ever Ate, Aaron takes a b-line for the sauce and the pork rib tips that are slowly smoked for eight hours.

The Lobster Club Sandwich? Delectable. The Bone-in Berkshire Pork Chop? Super tasty. But on The Best Thing I Ever Ate, Alton only wants Blue Ridge Grill’s Fried Pickle Chips. He orders the chips with herbed buttermilk dressing "off menu" noting they're "everything a fried pickle ought to be."

At this historical house, Aaron enjoys the BLT salad. The classic dish adds a Southern twist with its fried green tomatoes and baked bacon with brown sugar. The hearty dish is dressed with buttermilk thyme dressing.