Giada De Laurentiis is crazy for Churros Con Cajeta, a doughnut-like confection filled with sweet caramel, at La Casita Mexicana. Another standout is the Flautas Tres Moles, chicken-stuffed tortillas that are deep-fried and smothered in three distinct chile-based sauces, including La Casita’s 43-ingredient mole poblano.

Cat Cora is in the know and she knows to come to this restaurant Monday through Wednesday nights for the juicy burger with bacon, avocado and mango ketchup. The delicious beefy treat is seasoned with a secret blend of spices, but you must sit at the bar to get a bite of this special burger.

Marc Summers loves pie and for him nothing is better than the olallieberry pie at Linn's of Cambria. The berry, which is a cross between a raspberry and a blackberry, is tart and juicy and pairs well with a scoop of vanilla ice cream.

For years Aarti Sequieria stood with Team Ice Cream. But on The Best Thing I Ever Ate, Leo Bulgarini's Torte de Gelato made with pistachio and salty chocolate gelato made her a believer. Who could blame her, as Bulgarini's gelatos are made from true Sicilian pistachios and cocoa from Santo Domingo.

Umami Burger's mission is to create the perfect mouthful, and on The Best Thing I Ever Ate, Giada says they’ve undoubtedly succeeded. The signature Umami Burger takes the Japanese "fifth taste" to new levels with a burger made with a 4-steak blend, umami ketchup and even a Parmesan frico.

When feeling homesick, Curtis Stone wants the slow-simmered Coq au Vin found at La Poubelle. La Poubelle specializes in French dining with classic renditions of steak frites and luscious filet mignons. But for Curtis, the Coq au Vin dish acts as the perfect way to capture his mom's comforting meals.

Iron Chef Judge Simon Majumdar can't help but lick his fingers when eating the beloved bag of shrimp at The Boiling Crab. The juicy garlic shrimp comes packed with spicy Cajun flavor in a steaming plastic bag. It's perfect for ripping open and devouring piles of tasty crab, clam or lobster.

Northern California may not be the first place you think of for classic steakhouses, but Cricklewood is just that. They serve up aged Black Angus beef, Sonoma County wines and the best thing Guy Fieri ever ate in a bowl: French onion soup.

Wolfgang Puck admits he can't sleep at night because of Valentino's white truffle tagliatelle. Generously topped with the prized white fungus from Piemonte, Italy, the tagliatelle defines Valentino's reputation for fine Italian cuisine, as does the striking wall-to-wall wine collection.

Adam Gertler, host of Kid in a Candy Store, says his favorite sweet on a stick is the lollipop duo from Stefan's at L.A. Farm. Chef Stefan Richter uses liquid nitrogen to make the frozen pops in flavors like passion fruit, red wine and mint. Fitting for a menu of smart, New American cuisine.

Before Lucky's became Lucky's, it was an Irish restaurant, a sports bar and, in the 1950s, the Pink Squirrel Bar. Today it's one of the prized steakhouses in Montecito, Calif., serving Cat Cora's favorite strip steak. For an equally good brunch, you can't miss the eggs Benedict.

George's Bar has reinvented the fish taco. Disks of yellowfin tuna are arranged on top of crushed corn nuts and filled with tuna tartare. They’re served atop fried avocado with jalapeno aioli, radish and cabbage. According to Aarón, it’s an "out of this ballpark" experience.

Few would guess cupcake guru Candace Nelson grew up in the spicy rim of Southeast Asia. So finding Lukshon's spicy Southeast Asian chicken pops was a welcome surprise. The pops quickly became her favorite. Meanwhile, locals still obsess over Chef Sang Yoon's super-spicy Dandan noodles.

Craving comfort? Follow Duff’s lead and try Akasha’s onion rings. They’re coated in rice flour and deep-fried to a perfect crunch. The chocolate banana bourbon pie served on Thanksgiving is also a hit. This boozy creation stars bourbon-spiked chocolate custard and whipped cream inside a flaky crust.

If you're used to mushy, bland egg salad sandwiches, Adam Gertler suggests heading to Europane for a rude awakening. The "ineggscapably good" sandwich is made with medium-boiled eggs, chives and a delicious sun-dried tomato pesto -- a perfect addition to Europane’s salted caramel macarons-