The head-to-tail movement comes full circle at Xi'An Famous Foods as Marcy Murphy savors the spicy, tingly lamb face salad on The Best Thing I Ever Ate. Lamb face aside, Xi'An is famous for its fresh, made-to-order, hand-ripped noodles used in everything from stewed oxtail to spicy cumin lamb.

If there's one thing Union Square Cafe knows how to do, it's making plain old nuts taste "so, so good." Giada’s love affair with Union Square Cafe's free bar nuts begins at 4:45pm -- that's when they come out of the oven all warm and toasty. Later on, it's all about the Banana Pretzel Tart.

Open since 1914, this historical Lower East Side deli has helped shape NYC's culinary landscape. Michael Psilakis can't get enough of the Gaspe Nova Smoked Salmon at this deli. The thinly sliced cold-smoked salmon goes well with an everything bagel and double whipped cream cheese.

Rocco DiSpirito's holiday lineup includes the classic French buche de noel. But Rocco insists on getting his from Pierre's. On The Best Thing I Ever Eat, Pierre makes this rich chocolate cake as a seasonal treat; otherwise save room for the fresh, local seafood dishes and even Burgundy snails.

Ask Ina Garten who's inspired her most and she'll likely say Anna Pump from Loaves & Fishes Cookshop. Nestled in the Hamptons on Long Island, N.Y., Loaves & Fishes is a gourmet takeout shop offering a weekly menu of tasty soups and entrees such as Ina's favorite: Shrimp and Swordfish Curry.

Adam Gertler swings by Dinosaur Bar-B-Que and devours the half-chicken dinner. Now boasting nearly 10 locales, the eatery began in 1983 when owner John Stage cut a 55-gallon drum in half. With juicy hickory-smoked meats slathered in an addictive secret sauce, Dinosaur Bar-B-Que is anything but extinct.

Pie typically doesn't evoke memories of crunchy foods. But on The Best Thing I Ever Ate, Alex forks her way into Beach Bakery Cafe's peach pie with a crunchy crumble topping that can't be beat. Room for seconds? Try their jelly-filled croissants.

On The Best Thing I Ever Ate, Geoffrey Zakarian couldn't wait for Charlie the Butcher's Beef on Weck roast beef sandwich. Charlie the Butcher started with Charles E. in 1914. Today the signature Beef on Weck (named from the caraway and salt Kummelweck roll) remains a Buffalo tradition.

If the pizza is coming from Umberto's, Rocco DiSpirito wants nothing but cheese, sauce and a little basil on his slice. According to Rocco, the homemade mozzarella cheese and pizzas to order are unbelievably good. If you’re not in the city, the pizzeria will ship you a pie overnight.

Put on your berets and head to Vin Rouge for the ultimate French guilty pleasure: Gratin de Macaroni. Alex Guarnaschelli called the macaroni dish "magnifique," not only for its house-smoked bacon and handfuls of gruyere but for the cheese crust you'll need to crack to get into the creamy pasta.

Sunny Anderson quickly became addicted to Tanoreen's knafeh. A traditional Middle Eastern dessert, knafeh is shredded phyllo dough stuffed with sweet cheeses and baked. Rosewater syrup and pistachio nuts top the dessert off. As a great way to start your meal, diners rave about the Eggplant Napoleon.

Ted Allen indulges his sweet tooth with Southern Red Velvet Cake from Cake Man Raven in Brooklyn, NY, on Food Network's The Best Thing I Ever Ate.

At No. 7 in Brooklyn, Ted Allen finds a chicken dish that brings the "tastes like chicken" saying to a whole new level. The seasonal menu includes chicken crowd-pleasers like Ginger Chicken Tortilla Casserole. But diners also flock to No. 7 for the more vegetarian-friendly Fried Broccoli.

Sisters and owners Emily and Melissa Elsen grew up rolling out pie dough with their grandmother at the family restaurant in Hecla, SD, so it's safe to say they have serious pie-making cred. Bobby loves the Salted Caramel Apple Pie, which he's pretty sure you'll devour as soon as you smell it.

Using old-world techniques, Ferdinando's Foccaceria continues to be an iconic Brooklyn landmark and one of the few U.S. restaurants serving vastedda, aka spleen sandwich. Scott Conant loves the sandwich's rich flavor, while regulars come back for the arancini rice balls and pasta con sarde.