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That well known candy-house in the Hansel and Gretel fairy tale has captured the imagination of many of us when we were children. And now the world\'s largest-ever gingerbread house is bringing back those memories. The tasty house is located in the US state of Texas and it\'s nearly the size of a tennis court. And of course it has an edible exterior. This house was built by a group of volunteers, all in the name of charity. And now it holds the Guinness World Record for the world\'s largest gingerbread house. The group used thousands of pounds of sugar, eggs, butter, flour and other ingredients, as well as 23 thousand pieces of hard candy, decorating the outside of the house. But you might want to think twice before grabbing a bite as the structure packs in a staggering 36 million calories. Better to look, and not touch!

Soft or Crispy Big or Bite size puri or flat bread that is fried to perfection, can be enjoyed with sweet or savory dishes!! Recipe: 2 cups white flour 2 tbsp oil plain water to bind a pliable dough Method: All the above ingredients and make a soft pliable dough, let the dough rest for about 20 minutes than roll them out flat individually or a big chapati and make bite size shapes with cookie cutter and fry till the poof up!! Enjoy!!

Crawfords "Try A Bite" Club - Crawford the Cat. Giving a good idea to make trying new foods fun.

Fire ants are voracious and virtually unstoppable. Are they helpful or harmful? You decide!

Gobi Manchurian is a very popular Indo-Chinese dish. Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to suite Indian tastes. This snack is one of the most favourite dishes to many kids and elders too. A bite of spicy coated fried chicken just melts into your mouth bursting out with striking flavours. Ingredients: Cauliflower florets, blanched in hot water - 1 cup All purpose flour - ½ cup Cornstarch - ¼ cup Salt - to taste Pepper powder - 1 tsp Light Soya Sauce - 1 tsp Oil for deep frying For making the sauce: Ginger, finely chopped - ½ tsp Garlic, finely chopped - ½ tsp Green chillies, finely chopped - ½ tsp Celery, finely chopped - 1 tbsp Onions, finely chopped - 2 tbsp Green bell pepper, finely chopped - 1 no Peppercorn, crushed - ½ tsp Light Soya sauce - ½ tsp Dark Soya sauce - ½ tsp Sugar - pinch Vinegar - 1 tbsp Chilli paste - ½ tsp Green Chilli sauce - ½ tsp Coriander leaves, for garnishing - few Spring onions, finely chopped - 1 tbsp

The Komodo Dragon shows off its razor sharp teeth and how efficiently they can be used in combination with their poisonous saliva.

Surviving a Trantula Bite - English

Surviving an Andaconda Attack - English

Sweet and crunchy bite sized vermicelli bars with coconut and pistachios! Recipe: 1 stick unsalted butter 2 pkts of vermicelli 7.5 oz each total of 15 oz 1 14 oz can plus 2 tbsp of condensed sweet milk 1 1/2 cup of dedicated coconut (reserve 1/2 cup for garnishing) 1/3 cup of chopped pistachios (reserve some for garnishing) Method: In saucepan add the one stick of butter and melt the butter making sure you don't burn the butter, once the butter is melted add the vermicelli and roast it until golden brown than go ahead and add the coconut and the nuts followed by the condensed milk once all of the ingredients are completely combined decide if you want to make the pieces or the balls I decided to do both so in a 5 by 5 pan I got 16 pieces and from the other half I got about 12 balls. Roll the balls in the coconut and for the bars you can sprinkle the reserved pistachios and coconut!!!