At this pizzeria, a secret family recipe is followed to make the more than 1,000 pounds of dough produced here daily. Try the signature White Clam Pie, which was invented in the 1950s. Baked in a coal-fired pizza oven, this mouthwatering pie comes complete with fresh cherrystone clams.

Hot wings may not have been served when the first tavern opened here in the 1700s, but these days, J. Timothy’s sells 300 tons of them per year. The wings are fried, coated in a robust Buffalo sauce and then fried again to create a caramelized crust. A final bath in the sauce ensures maximum flavor.

Owner Craig Blum continues to convert doughnut skeptics with his irresistible pastries made from sugar, butter, flour and mashed potatoes. The spuds add a chewy quality to the doughnuts that sets them apart from standard rounds. Blum’s Wild Berry Bismark is a particular standout. This golden-brown fried pastry comes stuffed with a homemade jam made from Oregon berries, strawberries, sugar and fresh lime juice.

Beef and bacon are the stars of Slater’s 50-50 patties. But for those who can handle the heat, the 50 Alarm Burger swaps bacon for spicy chorizo. Ghost pepper-studded cheese, habanero poppers and jalapenos complete this fiery creation. Prefer sweet to spicy? Try the candied bacon-covered brownie.

Step back in time with a trip to this eatery that exudes old-style charm. Try the classic burger, which is made from a recipe that dates back more than 50 years. This freshly ground burger is topped with American cheese and a housemade Thousand Island dressing, then served on a butter-brushed bun.

With praiseworthy pizza and the lines to prove it, this spot serves a devoted customer base that will do anything for New York-style pies. A standout is the Pizza Margherita, which features ingredients imported from Italy. Buffalo mozzarella, sea salt and fresh basil make for a tasty creation.

This spot offers 120 different kinds of doughnuts 24 hours a day. It is also home to the mythical Wow-Nut, LA's first half-waffle/half-donut hybrid. The Red Velvet Lust Wow-Nut has fresh strawberries and fluffy tufts of whipped cream. Jeff and Audrey Dunham try a Wow-Nut ice cream sandwich filled with white chocolate ganache, chocolate cookies and cookie butter ice cream. “The little kid in me is doing backflips,” Jeff said between spoonfuls.

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.

Believe it or not, the best taco deal in San Francisco is at this joint owned by a Mexican-food-obsessed New Englander, who offers tacos for $2 a pop every Tuesday. One popular option is the trio of carnitas, chicken and asada tacos. The chicken is cooked in a spicy mole sauce, while the pork for the carnitas and the beef for the asada are marinated in citrus and Mexican Coke. The trio is then topped with fresh cilantro, white onions and lime.

Like mad scientists of the culinary world, Jason Angeles and Justin Isip are taking those clouds of spun sugar known as cotton candy to new heights of innovation. They’ve created unusual variations on the classic concession stand treat by incorporating unexpected ingredients. Take the Fat Elvis, for instance: A massive cloud of cotton candy composed of banana sugar comes sprinkled with a flurry of powders made from real peanut butter and bacon, along with bits of bananas and strawberries.

This neighborhood fixture puts its own spin on classic diner food with inventive dishes that defy ordinary names. Try the Nebulous Potato Thing: a mound of home fries punched up with a secret seasoning salt, topped with melty cheese, then finished with a sunny-side-up egg, salsa and sour cream.

Stop by this classic spot to fuel up on a creative, comforting breakfast dish: The B.W. Benny. This bacon-studded buttermilk waffle comes topped with a thick slice of ham, crispy strips of bacon and poached eggs. Housemade hollandaise sauce punched up with cayenne pepper makes for a decadent finish.

This longtime fixture just off the Venice boardwalk serves up creative takes on classic beach eats. Curtis Stone tried the Spicy Street Dog, a meaty delight that’s wrapped in bacon and deep-fried. It comes nestled in a brioche bun and loaded with chili, coleslaw and jalapenos for a spicy kick. For a decadent East Coast-inspired combo, opt for a buttery Connecticut-style lobster roll and a bowl of creamy clam chowder studded with bits of slab bacon, freshly shucked corn and clams, of course.

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.

A tasty mix of traditional and contemporary dim sum abounds at Yank Sing. Chef Chris Cosentino is a fan of the Baked BBQ Pork Buns, describing them as "sticky, golden brown, just enough bun, lots of yum." Also try the Shanghai Dumpling filled with minced Kurobuta pork, scallions, ginger and broth.