Alton's Georgia roots get the best of him during the holidays, and for him, nothing says "holidays" more than barbecue at Beachcomber BBQ & Grill. Beachcomber has no secret ingredient. It's just pure pork, roasted low and slow. From the slaw to the fries, Alton usually orders, well, everything.

Although Prime One Twelve is known for its decadent Kobe beef hotdogs and steak tartare, Chris Santos visits this Miami steakhouse for its Peanut Butter S'more. Made with chocolate and peanut butter ganache that's topped with torched marshmallow cream, the dessert has "s'more" written all over it.

Almost by accident, Alex discovered La Goulue's cheese souffle. Served since 1973, the signature dish satisfies on all "ooze factor" levels with its gruyere cheese and light-as-air texture. For a classic French dish, try the escargots served with fresh garlic and butter that's perfect for dunking.

The Alpine Steakhouse is famous for one thing: turducken. Guy found this place on Triple D, but added it to The Best Thing I Ever Ate. The turducken begins with turkey. Then andouille sausage, duck, chicken, and much, much more are added. Twelve hours in the oven and you have the king of all birds.

For the best fruit dish, Aaron Sanchez instinctively thinks of the Miami favorite: Versailles. Locals and tourists alike visit from sunup to sundown for the authentic Cuban guava pastries (16,000 made weekly). Make it a Cuban dinner with sopa de pollo and green plantain chips known as mariquitas.

Sra. Martinez in Miami, FL, is Scott Conant's pick for Spanish tapas on Food Network's The Best Thing I Ever Ate.

With its lavalike melted mozzarella, salami and tomato sauce, the calzone at Fratelli La Bufala was an easy choice for a Scott Conant favorite. Known for classic Italian, Fratelli La Bufala celebrates Italian cuisine the world over with more than 100 locations from Milan, Italy, to Miami, Florida.

Aarón Sánchez says a burger topped with green chile at this joint is the best burger you'll ever eat. At The Cherry Cricket you can build your own burger, complete with unusual add-ons like peanut butter. But Aarón’s has to be made with bacon, jalapenos, green chile strips and cheddar cheese. If you want to try the most-popular menu item, opt for the Cricket Burger, made with fresh 80/20 Black Angus shoulder chuck patties finished with American cheese, sauteed onions, bacon and an over-easy egg.

According to Aaron, the menudo at Garcia's Cafe is not only a "breakfast for champions," it's also a great hangover fix. Menudo is a meat and tripe stew rich with red chiles. Aaron likes to add jalapenos, diced onions, lime and cilantro to his "steaming bowl of Mexican goodness" for an extra punch.

Behind Dorothy's Homemade Tamales is a 100-year-old recipe, plus 2 days of prep to get the shredded chicken and red chile sauce just right. Duff often made the 2-hour trek out of Denver just to get them, leaving him and his ski-bum friends totally "stoked."

For Michael Chiarello, nothing compares to Frasca's Fritta Esotica. The inventive dish consists of fried pineapple wrapped in speck. According to Michael, the sweetness of the pineapple juxtaposed with the saltiness of the speck is an unexpected but delicious combination.

Ryan D'Agostino describes Shady Glen's cheeseburger as the following: "bizarrely amazing and amazingly bizarre," as slices of cheese are placed way beyond the circle of the patty, creating wings of crispy cheese. What would be even more bizarre would be not trying Shady Glen's incredible ice cream.

Open since the turn of the 20th century, Louis' Lunch is rumored to have made the first hamburger. Geoffrey Zakarian is hooked on the original burger with cheese, tomato and onion. No condiments are offered in order to preserve the pure beefy flavors of a fresh burger grilled to perfection.

Rosarios Ristorante caught Alex off-guard when they dropped a basket of garlic bread on her table. On The Best Thing I Ever Ate, Alex said the "sun rises and sets on that bread," as it has an impeccable spread of garlic, Parmesan cheese, fresh basil and olive oil. Oh, and it’s complimentary.

Leave it to an Irish pub to turn an Asian appetizer into Robert Irvine's favorite egg dish. The Reuben Eggroll contains all the usual ingredients (corned beef, Swiss) but gets rolled in a housemade wonton wrapper. And, if you like that, you'll have to try McGuire's actual Reuben that's mile-high.