After the Angry Internet Mob successfully demanded that Betty Crocker bring the stuff back from the dead, I knew I wasn't alone.

Rhubarb and hazelnuts pair up in this slightly tart and sweet dessert, perfect for spring.

The job means you’re removed from society and have to cook with limited resources—and you never quite get all the kief off your fingers.

Priya Krishna shows us the ultimate way to use up leftover mashed potatoes: wrapping them in an aromatic dough and pan frying them.

Chef Deuki Hong of San Francisco’s Sunday Bird stopped by the MUNCHIES Test Kitchen to show us how to partially debone and pan-fry a whole chicken, and how to make his signature Korean chili sauce.

The classic Persian baked rice dish doesn't always have to be savoury.

IT IS A CHICK BAO FILLED WITH THE FLESH OF A CHICKEN.

From steamed fish and hard dough to bun and cheese, traditional Jamaican Easter food reflects the country’s rich and complex Christian history.

"If you look at bread, you have to look at subsidies and revolts and taxation. Bread has never really been simple.”

“After the filming, we’d have the best parties. We all tried to slide down the banister when we were drunk.”

Slightly spicy Dijon combines perfectly with grilled tongue in this simple, yet hearty, salad.

Chef Ed Szymanski of Cherry Point taught us how to make an easy grilled tongue salad that's a straightforward gateway to offal.