At the end of Kilauea Road in Hawaii, Marc Summers found the life-changing ahi tuna wrap. Kilauea Fish Market's signature wrap is prepared with a homemade teriyaki sauce and an addictive sesame island dressing that Marc calls a "love potion." The sauce also casts a certain spell over the red snapper

Owners Janice and John Kaaloa will invite you into their home and serve you the best lau lau — slow-cooked pork. Sunny loves the lau lau because it's savory and fall-apart tender. While most take their food to go, Sunny recommends sticking around and swapping stories with the friendly couple.

Curtis Stone's Maui-style fish tacos at Paia Fish Market in Hawaii were not only satisfying, but they also became his favorite lunchtime snack. Everything on the tortilla was super fresh, from the salsa to the just-caught fish. For an even fresher dish, Paia also features blackened sashimi.

If the waterfront ocean view or the mahi mahi stuffed with lobster and crab in a macadamia nut crust doesn't impress you, maybe the lilikoi creme brulee will. Marc Summers calls the creme brulee the best thing ever, as you can taste the passion fruit flavor, aka lilikoi, in every bite.

As the queen of Southern cooking, Paula Deen knows comfort food. Tyler Florence adores her free (yes, free) golden hoecakes, but everything from her fried green tomatoes to oyster shooters deserves a taste. For the all-you-can-eat buffet, arrive early, as this line wraps around the street corner.

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.

When looking for a true Southern experience, get in line behind Roger Mooking, who thinks the restaurant at The Wilkes House makes the best fried chicken, lots of love included. Before being fried, the bird is marinated in evaporated milk, which Buddy Valastro calls “the creamy key to the chicken’s rich flavor.” Crowds have been flocking here for family-style portions of Southern staples since 1943.

Local Hawaiians, like Iron Chef Chairman Mark Dacascos, know that nothing beats a malasada from Leonard's Bakery wagon. A Portuguese doughnut with no hole, a malasada comes with coconut haupia or chocolate filling. Or, in plain cinnamon-sugar. Want a better description? Finger-licking Aloha.

Chef Alan Wong is an ambassador of Hawaiian regional cuisine. So a traditional "soup and sandwich" wasn’t enough. Iron Chef Chairman Mark Dacascos praised Chef Wong's sandwich with Kalua pig, foie gras and yin-yang tomato soup. In all of Wong's dishes, you’ll really taste Hawaii.

Chopped judge, Chef Scott Conant, believes that every meal should be savored "down to its very last taste." Ted Allen says that Scarpetta's homemade spaghetti with tomato and basil is worth every penny. The care and dedication Scott puts into cooking the tomato sauce makes it one of the best around.

On The Best Thing I Ever Ate, Duff revels in Enoteca Sardinia's exquisite braised lamb shank. While visiting Miami Beach with Guy, Duff discovered the luscious meat entrée made with rosemary, juniper berries and tomatoes. The secret lies in the braising that makes the meat tender and moist.

Back in Atlanta, Alton finds his one-and-only favorite: Jake's Sloppy Slaw Burger. Blame the extra dribbles that Alton calls "juicy looseness" on the heaps of coleslaw atop the signature Sloppy Jimmy sauce. For neater types, try the Big Daddy burger made with chili and a crisp fried egg.

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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.

After discovering Ola's Fire and Ice Ceviche, Curtis Stone went back three more times. On The Best Thing I Ever Ate, Curtis gushes over the ceviche made with cobia fish atop an Asian pear granita. Equally crave-worthy? The lobster empanadas made with an unusual ingredient: squid ink.