Although Vosges Haut-Chocolat creates more than 18 million pieces of edible chocolates a year, each piece still has an unmistakable flavor. As Adam Gertler discovered, come the Easter Season, they wow customers with their bacon and egg chocolates infused with liquid smoke.

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.

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.

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.''

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.

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.

On Food Network's Crave, host Troy Johnson, in his quest to satisfy his craving for pizza, checks out a long-standing American pizza franchise and icon, Domino's Pizza, at their Palos Hills, IL, location.

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."

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.

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.

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.

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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."

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.

Got a hankering for smoked turkey? Dr. Barbecue (Ray Lampe) will prescribe you a visit to this family-run restaurant, which he says serves the "juiciest turkey you’re ever going to eat." Another must-try is the smoked chicken, which is locally sourced and served with a tangy white barbecue sauce.