A-Frame's motto is "Leave Pretentious at the Door" so Chef Roy Choi's dishes, a fusion of Korean and Latin flavors, are anything but. Susan Feniger's Best Thing I Ever Ate was the "killer" Cracklin Beer Can Chicken. But don't stop there. Try the Furikake Kettle Corn or the Chu-Don't-Know-Mang cake.

Ask Wolfgang Puck what's the perfect fish and he'll say the Salt-Crusted Branzino at Angelini Osteria. On The Best Thing I Ever Ate, he admitted to dreaming about the Branzino's light, delicate flavors. Angelini's also has another admirer, as Giada dreams about the Lasagna Verde with spinach pasta.

Step into Yang Chow in Los Angeles' Chinatown and you'll be witness to plates of Slippery Shrimp on every table. On The Best Thing I Ever Ate, Adam Gertler loved using his chopsticks to grab the crunchy yet chewy shrimp. But if the shrimp is too slippery, grab ahold of the Kung Pao Chicken.

Yakitori means "grilled chicken" in Japanese and Yakitori's grilled chicken kebabs are simply delicious, says Iron Chef contestant David Meyers. Surprisingly, the only ingredients used are chicken and salt. But Yakitori relies on grilling using the traditional Japanese white charcoal, binchotan.

On The Best Thing I Ever Ate, Cupcake Wars judge Candy Nelson gave the Caramel Corn at ArcLight Cinemas two thumbs up. It melts in your mouth with just enough buttery goodness and crackle, as Nelson explains in her gleaming, ultimate review: "Little golden, toasted-brown balls of perfection."

Fans of French dip sandwiches have Philippe Mathieu to thank. As the story goes, in 1918 Mathieu accidentally dropped a French roll into the roasting pan. The customer didn't mind the wet bun and today, neither does Wolfgang Puck, who likes his sandwich with horseradish mustard.

The first time Mary Sue Milliken ate a pupusa she was wary of the name. But Sarita's boosted her confidence in the Salvadoran staple. Griddled corn cakes are stuffed with cheese and a loroco herb mixture and served with a sour curtido slaw. It's the perfect on-the-go food, as you'll savor each bite.

Guy isn't usually a breakfast fan but he'll stop by Matt's Big Breakfast anytime of day. He orders the Chop & Chick, a giant Iowa pork rib chop that's marinated in a tangy pesto sauce and served with 2 eggs. It's "good eats" and possibly the closest thing to green eggs and ham.

Phoenix locals don't have to travel far for some of the best fried chicken this side of the Mississippi. As Beau MacMillan recounts on The Best Thing I Ever Ate, Mrs. White has a fried chicken that can even beat old Southern standbys. Live by the golden rule and tell your friends, as Beau told you.

One bite of Pizzeria Bianco's Rosa pizza and John T. Edge said he finally knew what a good pizza tasted like. Clearly, so did the rest of the country, as its accolades include a James Beard award. The New York Times even wrote of it, "The road to pizza nirvana goes through Phoenix."

Beau MacMillan can't get enough of the Kalamata Sandwich from this olive grove. The sandwich is piled high with salami, capicola, arugula and a creamy dressing. Beau suggests touring the olive mill and then having a relaxing lunch outside beneath the olive trees.

In addition to Tyler Florence calling the Marin Joe's Special an "absolute masterpiece" (it's a tasty breakfast hash with ground beef, scrambled eggs, spinach and more), Marin Joe's has also been honored with best cheeseburger, best steak, best Caesar salad and even best late-night eats.

Marcela loves the chilaquiles at Talavera Azul because they are made just like her mom's. The combination of fried tortilla chips, tangy tomatillo salsa, melted Oaxaca cheese and tart crema reminds Marcela of breakfast at home. The dish is served with a side of refried beans and parsley potatoes.

El Gallito's tortas ahogadas are not only fast but also one of Marcela Valladolid's favorite street-food dishes. A "tortas ahogadas" roughly translates to drowned sandwich, the drowning courtesy of two spicy sauces covering a hefty sandwich of tender pork. Be careful -- this food will get messy.

Wolfgang Puck knew what he was doing when he hired his pastry chef, Sherry Yard. On The Best Thing I Ever Ate, Wolfgang personally requests Yard's Kaiserschmarrn, an Austrian pancake served on a bed of sautéed strawberries. Like Wolfgang's farm-to-table menu, it's a "fabulous sensation."