Candy factors heavily in Americans' Easter baskets this year, although the type of sweet treat will vary depending on geography. Peeps are the dominant choice in most states, according to Google search data, with gummies, M&Ms and Skittles also in the mix. Chocolate eggs still have their place, along with peanut butter eggs, jelly beans and lollipops (searched for the most only in Idaho). Regardless of choice, Americans are on track to spend around $3.3 billion on candy this year, according to the National Retail Federation.

Chef Roy Choi, a Culinary Institute of America alum renowned for his Korean-Mexican fusion food trucks, has released his first full cookbook, "The Choi of Cooking," which focuses on vegetables. Choi's shift to a veggie-centric approach stems from a personal journey to healthier eating, inspired by a customer and a desire to break his addiction to junk food. The cookbook aims to make vegetables exciting and flavorful, challenging traditional perceptions.

Caviar, traditionally seen as a luxury, is becoming more accessible as wholesale prices drop, despite its continued perception as a high-end item. This trend is evident in high-end restaurants, where caviar is featured in dishes such as $68 dips and $73 egg salads.

Spencer Huey, a cook at Chez Panisse in Berkeley, Calif., is hosting his fourth annual tomato plant sale on April 27, offering 50 tomato varieties and other plants, including squash and cucumbers. Huey, who developed a passion for gardening during the pandemic, has gained a following for his gardening expertise and flavorful tomato varieties, many of which aren't found at the supermarket.

Coriander is integral to Thai cuisine, appearing in nearly every dish. Chefs like Dylan Eitharong and Bo Songvisava use all parts of the plant—leaves, stems, seeds, and roots—to add layers of flavor, from brightness to umami. The herb's culinary versatility is celebrated in traditional meals at restaurants like Bo.lan, where it enhances soups, curries, and salads.

It's colorful, crunchy and delivers the perfect blend of sweet and tart. It's easy to see why Ina Garten serves this strawberry rhubarb crisp, which gives the cook a break by not requiring a laborious dough, to adults and kids alike. There's something for everyone! Woman's World

It's spring and the perfect time to indulge in something fluffy, colorful and sweet. These Marshmallow Easter treats take a little time, but you can use the moments deciding what beautiful pastel hues they should have or if you'd rather give them a little chocolate bath. CIA Foodies

It only takes 10 minutes to put together these little sandwiches that live up to the word "delights" in their name and are a constant on most Southern hosts' tables. The fun of this recipe is the little twists -- the everything bagel seasoning and the gouda cheese -- that tickle the memory while also surprising the taste buds. Southern Living

King Cook is chef and owner of King Cookdaily in Shoreditch, east London, a takeout restaurant that serves vegan world cuisines, with an emphasis on Southeast Asia. Chef Cook talks about taking inspiration from Thai street food, growing up helping his dad in pub and hotel kitchens, and working in Michelin-starred restaurants. He reconnected with his Buddhist roots and became vegan, then transitioned his restaurant to a plant-based menu. As a graffiti artist, King Cook drew his own menu board, painted the interior of his restaurant, and spray-painted the exterior of his restaurant in graffiti.