The Food World's Secret Vices Slideshow

"Three things: Really well-made ice cream; really well-made Mexican food — like chips and salsa; and raw shellfish. I could live for weeks on nothing but oysters."

"A cheeseburger with two slices of American, potato chips, and chipotle ketchup. Or a cheeseburger from JG Melon."

Who else loves burgers?
• Efraim Nahon, chef, Barbounia: "A McDonald's cheeseburger"

• Ricardo Zarate, chef, Mo-Chica: "If I'm drunk"

• Lee Hanson, chef, Balthazar: Tacos, too

• Michael Bao Huynh, chef–restaurateur, d.o.b. 111: Also burritos

• Jaime Sudberg, pastry chef, Stanton Social: "An awesome, awesome one"

• S. Irene Virbila, L.A. Times restaurant critic: L.A.'s In-N-Out burgers, but also pinzimonio — raw vegetables with olive oil and salt.

(Make one at home with The Daily Meal's cheeseburger how-to.)

"Doughnuts. I don't care what kind as long as there's a hole in the middle (jelly- and cream-filled hold no allure). For my money, St. Louis is the best doughnut town in the country... which is why I have to stay as far away as possible. I just don't look good in elastic-waist pants."

"The kind of corn dogs one gets at a carnival or gas station... steaming hot with yellow mustard, hot sauce, and pickle relish, taken down with a cold root beer."

"Boudin kolaches."

(Make them at home with The Daily Meal's recipe.)

"Fresh fruit or a handful of walnuts. Sometimes grilled chicken too. Walnuts and chicken are great sources of protein."

"When I'm on tour, the post-performance mini-bar dinner. Back at the hotel, famished and still wired, I grab for the mixed nuts and a Heineken as I fumble for the room service menu and realize that it's too late to order — but not too late for the oven-baked chips and the 375's of saturated-oak Chard or sticky red, followed by the entrée of MSG almondine and dessert — the twin pack of Snickers, winding down with my man Famous Amos."

"Onion rings! I'm always hoping for great ones and am constantly disappointed, but I keep trying. If I see them on a menu I have to order them."

"Pan con tomate — bread rubbed with tomato and drizzled with olive oil, Spanish style."

"Katz's knoblewurst, a garlicky beef salami that seems to spend a lifetime on the grill, which concentrates the flavor of the meat and makes the casing almost indigestible. It is salami in its most expressive form."

"A peanut butter and jelly sandwich like my mother and father taught me to make it. I take a warm, split and toasted Bays English muffin and slather both halves with melted Land O'Lakes salted butter. Then I coat one side with Smucker's strawberry preserves and the other side with Skippy super-chunky peanut butter. It's got to be served still warm, with a slice of Comté cheese on the side and a tall glass of ice-cold milk with Hershey's chocolate syrup stirred in."

Another PB&J lover:

• Jonathan Benno, chef, Lincoln Restaurant:

"Peanut butter sandwiches, made with Skippy smooth peanut butter, Welch's grape jelly, and whole wheat bread."

"Anything peanut butter... or fried calamari."

"I love Reese's Peanut Butter Cups. I have been known to make a sandwich of them on crisp Italian bread."

"I love Reese's Peanut Butter Cups. I have been known to make a sandwich of them on crisp Italian bread."

"I do not really consider peanuts a junk food, but when we went to Vietnam a year ago, with peanuts in so many dishes, I realized how much I love them. Since then I have become a bit of an addict."

"Flamin' Hot Cheetos and regular Fritos; for dessert, peanut M&Ms."

"Baked Lay's potato chips dipped in ranch dressing."

Other chip fans include:

• Bowman Brown, chef, Forage: "Potato chips and salty potatoes in general"

• Kevin Willmann, chef, Farmhaus: "A bag of good old plain Kettle Chips"

"Anything potato. My favorite? A tie between French fries and potato chips. My favorite fries are classic McDonald's, plain, no ketchup, with a cold Coca-Cola. My favorite chips are classic Lay's potato chips dipped in sour cream."

Fries are favorites, too, for:

• Al Roker, TV personality and cookbook author: "McDonald's fries specifically"

• Amanda Cohen, chef–restaurateur, Dirt Candy: "Just fries."

• Amanda Freitag, chef–restaurateur: "Especially the fries at the Waverly Inn in Manhattan."

• Ed Brown, chef–restaurateur, Ed's Chowder House: "Pop Burger fries, dipped in mayo, mustard, and ketchup."

• Marc Hennessy, chef, BLT Steak Scottsdale: Chili cheese fries

• Jennifer Domanski, pastry chef, Crosby Street Hotel: "Just fries."

(Make chili fries at home with The Daily Meal's recipe.)

"Twix."

"Alcohol and buttered toast."

"My friend's mother's beef jerky."

"Guacamole and chips."

Guacamole as well for:

• Laura O'Neill, ice-cream maker, Van Leeuwen: "Or Marsmallow Fluff!"

(Make some guac at home with The Daily Meal's recipe.)

"Hint of Lime Tostitos."

"Canelés at Floriole Café & Bakery in Lincoln Park. Pudding-like on the inside and chewy on the outside, they look like skinny mini bundt cakes. Decidedly unsweet — just how I like my sweets!"

"Carvel vanilla ice cream with Fox's U-bet chocolate syrup."

"Toast (Pepperidge Farm original will do), Hellmann's Mayo (the real one, not "lite"), and a pound of Oscar Mayer bacon (not overly crispy). When I go to the supermarket, I turn each package over and find the one with the least meat, knowing that it will help all those skinny broads if I eat the fatty bacon!"

"Singapore-style pan-fried noodles because they have heat, shellfish, and a lot of MSG. Also anything with bacon."

"Bacon."

Who else loves bacon?

• Anne Burrell, chef and TV personality: Any bacon

• Brian Bistrong, chef, Bouley: "Bacon and a beer with a burger"

(Make the perfect bacon at home with The Daily Meal's how-to.)

"The freshly baked scones filled with jam from my pastry chef at Veritas, Emily Wallendjack. She makes a big batch on Sunday, and I eat them all day long, with butter sprinkled with sea salt."

"A bowl of firm, silken tofu that I let drain, then top with dashi, soy sauce, mirin, and wasabi."

"A little bit of milk chocolate. I like to have some every night after service is over."

Another chocolate-lover is:

• Fernando Navas, chef, SushiSamba Restaurants: "Especially Almond Joy candy bars."

"Toast with mayonnaise and black pepper; also Häagen-Dazs dulce de leche ice cream — and Nutella, licked off a soup spoon."

"Chicken fingers. Atomic Wings makes a good chicken finger."

(Make them at home with The Daily Meal's extra-crunchy recipe.)

"The sweet tea from Chick-fil-A."

(Make it at home with The Daily Meal's recipe.)

"Ice cream. What kind? Cucumber. Or peach."

"I live close to Chinatown, so I get Chinese dumplings and stick them in my freezer. They come back really well and then whenever I want them I have them."

"I have no guilty pleasures or food vices: I'm never guilty about food, and I don't consider anything I eat to be a vice."

"Auntie Anne's jalapeño pretzel dogs — pretty much the perfect food. Also crunchy peanut butter spooned right out of the jar, or inside a warm rolled-up flour tortilla."