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.

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.

Zinc Bistro may be in Arizona, but the menu masterfully transports visitors to Paris, France, including Beau MacMillan who calls the French onion soup that starts and stops with cheese his favorite cheesy indulgence. Luckily, Zinc's Parisian indulgences don't stop. Hint: Try the duck confit.

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.

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.

Bacon lovers rejoice. At Animal, the Bacon Chocolate Crunch Bar means you can have your dessert and bacon, too. On The Best Thing I Ever Ate, Duff had a "celebacon" for the bar's rich chocolate and bacon crumble. Animal's menu has plenty more bacon with pig tails, pig ear and even crispy pig's head.

Like a moth to a flame, Alex Guarnaschelli is drawn to A.O.C.'s lamb skewers. That's why she named them on The Best Thing I Ever Ate. A.O.C's dishes are served small (grilled albacore, lamb burgers, curried cauliflower) but they ooze big, luscious flavors. Like Alex, you'll be craving A.O.C., too.

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.

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."

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.

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.

Beau MacMillan isn't an early bird, but he will get out of bed for the Waffle Dogs at Over Easy. These corn dog imposters are made using sage-infused pork sausage, which are then dipped in waffle batter and fried. Beau dips his dogs in pure maple syrup for the ultimate flavor combo.

Alton's Brown's love of ice cream knows no bounds. Except, when choosing his favorite he heads to Scottsdale, Arizona, for Sweet Republic's Toffee Banofi Sundae. Topped with a handmade toffee candy, it has the perfect crunch. Meanwhile, locals scream for basil lime to honey blue cheese ice cream.

With spectacular mountain views, El Chorro Lodge is also home to Beau MacMillan's favorite (and completely free) sticky buns. The lodge has used the same sticky bun recipe since 1937 and continues its Southwestern-inspired menu with El Chorro's succulent Rocky Mountain Rack of Lamb.