From crusty breads that start life in a swirl of boiling water to seafood spreads first simmered in spice-laden pots before finishing under a broiler, the United States is packed with time-honored techniques that hinge on boiling and baking. Diners, Drive-Ins and Dives has highlighted dozens of spots where these old-school methods still rule the kitchen. Plot out a carb-friendly (and occasionally shellfishy) road trip with the restaurants below—each one celebrated on the show for keeping a classic boiling or baking tradition alive.

1. The Bagel Deli & Restaurant — Denver, CO

This family-run Jewish deli has been shaping, boiling, and baking dough since the early 1960s, turning out chewy rounds that pull locals in by the dozen. The episode showcased how the shop stays true to heritage techniques while serving the growing Mile-High crowd. Besides its namesake breads, the deli doubles as a community hangout where bubbling pots and aromatic ovens set the tone from breakfast through late lunch.

2. Pine State Biscuits — Portland, OR

Portland’s biscuit juggernaut keeps its focus tight: dough, butter, and a fiercely hot oven. When Diners, Drive-Ins and Dives rolled in, the crew found a bakery that treats Southern comfort as a religion, relying on long-rested dough and scorching baking stones for the sky-high rise. The result is a bready canvas that anchors everything else on the menu, turning even casual weekday breakfasts into special-occasion affairs.

3. Kramarczuk’s — Minneapolis, MN

Part butcher shop, part bakery, Kramarczuk’s has warmed Northeast Minneapolis since 1954. The bakery section turns out rye loaves and sweet rolls while the sausage kitchen keeps cauldrons rolling for traditional links that later finish in the oven’s dry heat. Fieri’s visit underscored how the family still relies on time-tested European methods—start in boiling water, end with a gentle bake or smoke—to coax out deep flavor.

4. Doumar’s Cones & BBQ — Norfolk, VA

Home to one of the country’s first waffle-cone machines, Doumar’s has been baking edible vessels for ice cream since the early 1900s. The show highlighted how the original cast-iron contraption still fires up daily, producing sweet shells that leave the griddle hot and fragrant. Beyond cones, the spot doubles as a drive-in where barbecue from a nearby pit rounds out a menu steeped in century-old baking heritage.

5. Crawfish Shack Seafood — Atlanta, GA

Chef Hieu Pham’s fast-casual seafood house draws long lines for Gulf-inspired boils seasoned with Vietnamese flair. Giant stockpots burble all afternoon before trays head straight to communal tables, capturing that just-boiled juiciness. Diners, Drive-Ins and Dives applauded the cultural mash-up that turns a time-honored coastal boil into one of Atlanta’s most craveable comfort foods.

6. Eva’s European Sweets — Syracuse, NY

Eva Zaczynski started her café as a small Polish dessert counter; today it’s a full restaurant where the oven rarely cools. Baked tortes, strudels, and yeast-raised treats anchor the menu while boiled pierogi add a savory counterpoint. Guy’s visit emphasized the homestyle approach—every batch begins by hand, whether it’s dough heading for a rolling boil or batter slid gently into the oven.

7. The Irish Rover — Louisville, KY

This cozy pub brings Dublin’s comfort cooking to Kentucky, leaning on slow simmering and hearty baking to create its reputation. Cauldrons of brothy fare bubble alongside ovens cranking out browned breads, giving the dining room a soothing malt-and-yeast aroma. When “Diners, Drive-Ins, and Dives” stopped in, the crew found a spot where Celtic traditions are honored one boiling pot and crusty loaf at a time.

8. Home Maid Ravioli Company — San Francisco, CA

Operating since 1938, this family-run factory-café sticks to a two-step rhythm: dough sheets head into cutters, and the resulting pillows drop straight into roiling water moments before service. The episode showed how generations uphold the exact same timing to achieve a perfect bite. Once strained, the pasta often finishes with a brief bake or broil, proving that old-world methods can thrive amid San Francisco’s modern food scene.

9. Sylvia’s Restaurant — Brownsville, TX

Down on the Texas-Mexico border, Sylvia’s keeps enamel pans moving in and out of stone deck ovens from pre-dawn to late afternoon. The show spotlighted how the bakers lean on inherited formulas—long proof times, snapping hot bakes—to turn out colorful pan dulce that fuels the Rio Grande Valley. Even the savory side begins with a quick boil for masa or corn husks before everything finishes with a toasty bake.