Top Aphrodisiacs

For those that need a little assistance in the "love" area, see our take on the Top Aphrodisiacs.

Photos

Mikey Roe at Beth's Café

Mikey Roe at Beth's Café

Mikey Roe shows off this monster omelette served with endless hash browns at Beth's Café. 960 1280

  

Mikey Roe at Beth's Café

Mikey Roe at Beth's Café

At 3:20 a.m., Mikey sits down with the customers at Beth's Café, his last stop of the night. 960 1280

  

Beth's Cafe in Seattle

Beth's Cafe in Seattle

Beth’s has been serving hungry Seattleites oversized breakfasts for more than 50 years. 960 1280

  

Beth's Cafe in Seattle

Beth's Cafe in Seattle

Adventuresome eaters order the 12-egg omelet, complete with toast and hash browns. 960 1280

  

Mikey films outside of Li’l Woody's

Mikey films outside of Li’l Woody's

Mikey films outside of Li’l Woody's, a late-night staple in Seattle known for their unique spin on burgers and shakes. 960 1280

  

Li'l Woody's famous New Mexican burger

Li'l Woody's famous New Mexican burger

Li'l Woody's famous New Mexican burger is topped with a homemade cheese sauce and green chilies brought in straight from New Mexico. This burger is only available from August to September when the peppers are in season. 960 1280

  

Li'l Woody's in Seattle

Li'l Woody's in Seattle

If you’ve ever dipped your French fries in a milkshake, you know that this combination of sweet and savory is delicious. At Li’l Woody’s, it’s called “Crack,” and late-night feasters can’t get enough of it. 960 1280

  

Mikey stands outside of Off The Rez

Mikey stands outside of Off The Rez

Mikey stands outside of Off The Rez, Seattle’s first and only Native American food truck, serving up a unique fusion of Native American and Mexican cuisines. 960 1280

  

Utilikilt in Seattle

Utilikilt in Seattle

Mikey gets fitted for a kilt at Utilikilt. 960 1280

  

Biscuit Bitch in Seattle

Biscuit Bitch in Seattle

Mikey meets a customer in a kilt at Biscuit Bitch, where owner Kimberly Spice works her magic using only an electric griddle, an old-school oven and her mastery of biscuit baking. 960 1280

  

Biscuit Bitch in Seattle

Biscuit Bitch in Seattle

By day, this late-night joint is an intimate coffee shop that goes by the name Caffe Lieto. But at exactly 10 p.m., it turns into the Biscuit Bitch. 960 1280

  

Biscuit Bitch in Seattle

Biscuit Bitch in Seattle

When the sun goes down, this place transforms into an after-hours madhouse with biscuit breakfast feasts of grand proportions. 960 1280

  

Biscuit Bitch in Seattle

Biscuit Bitch in Seattle

But you better get to Biscuit Bitch fast if you want to secure a meal -- once the biscuits are gone, the door closes for the night. 960 1280

  

Mikey Roe in Seattle

Mikey Roe in Seattle

You never know who or what you’ll find wandering around late at night … Mikey meets a late-night denizen who has a beast waiting to be fed. 960 1280

  

Cicchetti

Cicchetti

Cicchetti are Venice’s version of tapas. These small bites range from fried seafood to hard boiled eggs to meatballs or simply cured olives. An entire meal can be created from Cicchetti by ordering multiple plates at the Cicchetteria. Don’t forget to wash it down with some vino. 960 1280

Marco Secchi/Getty Images  

Carpaccio

Carpaccio

Carpaccio was created in Venice and named after the artist Vittore Carpaccio by the Cipriani family, owners of the famous Harry’s Bar. Thinly sliced beef is served on a plate drizzled with Harry’s famous sauce of mayonnaise, crushed tomato, cream, mustard and Worcestershire sauce. 960 1280

  

Risotto

Risotto

Risotto is a common dish throughout Italy, but in Venice, the Risi e Bisi is well known because of one prized ingredient: Peas. Paired with ham and risotto broth, this dish is rich in flavors of the region. 960 1280

Flickr Creative Commons  

Fried Sardines

Fried Sardines

Fried sardines have been a favorite snack in Venice since the 13th century and are served simply with a drizzle of lemon juice, olive oil and parsley. 960 1280

Thinkstock  

Prosecco

Prosecco

Prosecco is the sparkling beverage of choice in Venice, not to mention much of Italy. The Veneto region produces much of Italy’s prosecco and it can be enjoyed alone, in a cocktail, or in a Bellini which was made famous in Venice. Prosecco pairs nicely with the abundant seafood dishes of Venice. 960 1280

Thinkstock  

Artichokes

Artichokes

Artichokes are a prized vegetable of the area and can be found in markets in early spring. Early season baby artichokes, or castraure ,are highly sought after for their tender and bitter flesh; fondi di artichiochi, or artichoke hearts, are often found cleaned and prepared and sold in buckets of water in local markets. Fried and served with lemon and olive oil, or layered in sandwiches, artichokes appear in many different Venetian dishes. 960 1280
Fegato alla Veniziana

Fegato alla Veniziana

Fegato alla Veniziana is a local specialty consisting of lightly fried liver with browned onions and a bit of red wine. 960 1280

Thinkstock  

Radicchio Trevisiano

Radicchio Trevisiano

Bitter red chickory known as Radicchio Trevisiano is often served in salads, alla griglia (grilled and served with olive oil) and can even be found in some risotto dishes. 960 1280
Pasta e fasioi

Pasta e fasioi

Venice’s version of Minestrone soup, Pasta e fasioi, contains short pasta, fava beans, onion, oil, salt and pepper and has been considered a poor man’s dish for centuries. 960 1280
Tramezzini

Tramezzini

Tramezzini is a different kind of Italian sandwich than the ubiquitous Panini. Various ingredients like tuna, eggs, capers and ham are piled onto thinly sliced white bread and cut into bite-sized pieces. These are also considered Cicchetti. 960 1280
Polenta and Cuttlefish

Polenta and Cuttlefish

The deep black color of this dish -- polenta and cuttlefish -- is derived from the ink of the cuttlefish. 960 1280
Bigoli alla Busara

Bigoli alla Busara

Bigoli alla busara is a regional specialty featuring a thick, whole wheat spaghetti and a sauce layered with the flavors of melted anchovies and onions. 960 1280

Flickr Creative Commons  

Baicoli

Baicoli

A simple dessert, baicoli are dry biscuits often served with coffee and zabaglione and are named such because they resemble the sea bass, a local fish. 960 1280
Crosstown Pub & Grill’s hot sauce

Crosstown Pub & Grill’s hot sauce

In Naperville, IL, Crosstown Pub & Grill’s hot sauce ("Devil's Sweat") uses 3 types of ghost peppers. 960 1280

  

Dried cayenne pepper

Dried cayenne pepper

Dried cayenne pepper is a popular spice used to add “heat” to dishes. It is most commonly used in powder form. 960 1280

  

Li’l Dizzy’s owner Wayne Baquet

Li’l Dizzy’s owner Wayne Baquet

New Orleans Li’l Dizzy’s owner Wayne Baquet, serves up his signature dish: the spicy jambalaya omelette. 960 1280

  

habanero chili pepper

habanero chili pepper

The habanero chili pepper is considered exceptionally hot -- hotter than the popular jalapeno pepper, according to the Scoville heat unit scale. Unripe peppers are green and turn orange or red as they ripen. 960 1280

  

Li'l Dizzy's Café

Li'l Dizzy's Café

Li'l Dizzy's Café in the Treme section of New Orleans, serves up some of the hottest Creole cuisine in the Big Easy. 960 1280

  

hot peppers

hot peppers

In 1912, Wilbur L. Scoville invented a technique to measure the pungency of a pepper. The scale ranges from 0 Scoville units for a bell pepper, to over 1,000,000 units for the super hot Bhut Jolokia. 960 1280

  

chicken wings

chicken wings

In addition to the XXX hot wings, Chicago’s Jake Melnick’s is also known for its 2011 Wing Fest champion Firecracker Wing and their “Best in Show,” the wood-fired Pancho wings. 960 1280

  

Tolbert's Restaurant outside Dallas serves up traditional Texas fare, including Paris (Texas) Fried Catfish. 960 1280

Fried Catfish  

Brick Lane Curry House

Brick Lane Curry House

In New York’s East Village, on East 6th Street (also known as Old Indian Row), a giant red pepper hangs ominously over the door to the Brick Lane Curry House as a warning to diners: Enter at Your Own Risk. 960 1280

  

vindaloo (Indian curry made with meat or fish)

vindaloo (Indian curry made with meat or fish)

As the mecca for all things curry, Brick Lane is known for preparing some of the hottest vindaloo (Indian curry made with meat or fish) west of the Ganges. 960 1280

  

indian food

indian food

Courageous customers of Brick Lane are welcome to its blistering buffet of spicy Indian offerings. 960 1280

  

Phaal

Phaal

A sampling of Brick Lane’s hot curry dish called Phaal. 960 1280

  

Tucked underneath a parking structure in downtown Chicago is a hot wings haven called Jake's Melnick's Corner Tap. 960 1280

  

Chef Tui’s Dynamite Spicy Challenge

Chef Tui’s Dynamite Spicy Challenge

At LA’s Jitlada, the “Chef Tui’s Dynamite Spicy Challenge” consists of chicken, Thai eggplant, red bell pepper, whole baby peppercorns and sliced Thai chilies all doused in a pungent, chili-curry sauce. 960 1280

  

Jake Melnick's Corner Tap

Jake Melnick's Corner Tap

Jake's offers an impressive beer selection and great food, but everyone comes for the wings. 960 1280

  

fresh ground chili powder and house-made Sriracha

fresh ground chili powder and house-made Sriracha

Jitlada's Chef Tui uses fresh ground chili powder and house-made Sriracha -- a sauce made of pureed fresh chili and garlic -- to spice up their Thai dishes. 960 1280

  

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