This Willy Wonka wonderland carries the fantastical title of world’s largest candy store. It carries more than 5,000 kinds of candy and even sells candy cocktails and candy-themed decorations. Major sweet tooths should nibble on Dylan’s signature 5-pound Belgian chocolate candy bar.
If the decor doesn't evoke memories of yesteryear, maybe the signature Icebox Cake with whipped cream and chocolate wafer cookies will. Or, like Bobby on Boy Meets Grill, snag a vanilla cupcake after buying a pecan pie. Who could blame you? Billy's has become one of New York's sweetest sensations.
Few can resist the allure of The Little Owl, and Alton Brown and Michael Symon are among the fans who make a beeline for the restaurant at brunch time. While Alton opts for the whole-wheat pancakes adorned with berries and a splash of syrup, Michael favors a meal that’s more on the savory side. He can’t get enough of the sliders, which feature saucy meatballs nestled in pizza-dough buns. These hearty bites go well with the restaurant’s take on chilaquiles: spicy tortilla chips served with eggs.
A Financial District institution, Delmonico’s is one of the most influential restaurants in the United States. George Washington, Abraham Lincoln and Teddy Roosevelt sat in its mahogany-covered dining room to feast on signatures like steak and lobster newberg.
Typical round truffles need not apply here. At Copper Cauldron Candy Co., owner Jim Martin has been serving truffles in a triangular truffle bar. It's perfect for slicing, and even better for layering creamy ganache over ingredients like candied ginger, pineapple and macadamia nut praline.
As an absolute expert of edible drink straws and caramel marshmallows, Hammond's Candies is also home to the "heavyweight champion" of lollipops. They've been perfecting lollipops since 1920 and the giant Birthday Cake Lollipop beats them all — it's roughly 800 lollipops rolled into one.
It's just not the holidays until Bobby gets his coconut gold bars from Fran's Chocolates in Seattle. Known the world over for her extravagant chocolate confections, Fran hand-makes these gold-wrapped bars of creamy coconut and white chocolate. As Bobby says, they’re dangerously addictive.
At Alinea, Ted Allen downs his favorite appetizer: Hot Potato, Cold Potato. Ted says it's a bit like a circus on your plate, but it's more like a high-wire act. Alinea takes chilled potato soup and suspends a hot melon-balled potato with black truffle above it. It's hyper-modern and hyper-good.
Bobby thought he could throw down the Lobster Queen herself, but Cal Hancock's award-winning Port Clyde Lobster Macaroni and Cheese proved him wrong. Her online and mail-order business ensures everyone can try her beloved mac 'n' cheese as well as lobster coconut curries, corn chowders and risotto.
There is so much food at Quincy Market that ''you could spend all day in here and just eat from one end to the other.'' Rachael decided on a strawberry smoothie made with fresh fruit and yogurt from the Monkey Bar. With so much variety, ''the hard part is trying to make a choice.''
The Doughnut Plant's peanut butter and jelly doughnuts will trasport you back to childhood. The square doughnuts are glazed in fresh roasted peanut butter and filled with homemade blackberry jam. Chocolate lovers should try the Blackout, which is a chocolate-glazed and filled chocolate doughnut. For the holidays, they create the Menorah Ripple, a menorah-shaped doughnut packed with blackberry jelly with a cream cheese glaze.
FN stadium fare brings delicious cuisine from the culinary pros in our arena to the baseball pros in yours. Choose from two hot dog bars and a mac and cheese cart, or try the Bourbon-Maple Marinated Pork Belly Sliders, made with red wine-basil slaw on a potato roll.
Host of Food Network's Kid in a Candy Store, Adam Gertler visits the Dippin' Dots factory, in Paducah, KY, where they make billions of their famous ice cream beads with the help of liquid nitrogen.