In a "twist of fate" Eleni turned her side baking business into a million-dollar New York success. Her hand-iced cookies have been called "conversation cookies" for their level of detail, whimsical shape and pop-culture decals. Not a cookie fan? Her towering cupcakes are just as sweet.
Head to this New York dessert spot for indulgent treats like a frozen hot chocolate that Rachael says is worth the wait for a table. Want to really go all-out? Order the $1,000 Golden Opulence sundae (which requires 48-hour notice). It features Tahitian vanilla ice cream, Amedei Porcelana and Chuao chocolate, candied fruit from France, caviar injected with Armagnac, and as much edible gold as possible.
This old-fashioned candy shop has been serving up 29 flavors of popcorn, including Cheddar Ranch, Cookies & Dream, and Jalapeno, for 15 years. If you can't visit their Chicago-area store, order your favorite flavor online. Rachael recommends Macadamia Magic, which she calls "buttery and delicious."
Known for his inventive menus, David Burke has consistently wowed diners with his "Willy Wonka" confections. On The Best Thing I Ever Ate, Scott Conant did a double-take when dipping his cheesecake lollipops in bubblegum-flavored whipped cream. No blowing bubbles!
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.
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.
Nostalgia tastes oh so sweet at this ice cream parlor whose standout dish is an old-fashioned sundae. The Mt. Vesuvius features homemade vanilla ice cream with volcanic-inspired toppings: hot fudge for the lava, crunchy malt powder for the ash and fresh whipped cream for the cloud garnish.
Since 1868 the Guittard Chocolate Company has been crafting fine chocolate. Guittard hand-harvests premium cacao beans, ensuring that each of the 40,000 pounds of chocolate produced each day remains what they call a "beautifully tasting chocolate."
On Food Network's Kid in a Candy Store, Adam Gertler tours the Airheads factory in Erlanger, KY, where they are making the new rainbow colored Xtremes Sweetly Sour Belt.
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.
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.