No matter if you're a butter-and-salt purist, a fan of the vibrant-orange cheese powder or a sweets lover who's craving all things gooey caramel, the popcorn you're most used to having is likely simply popped and served in a big ol' bucket or bag. But these puffy corn kernels can indeed rise above the ordinary toppings and presentation — all it takes is a few how-tos. On this morning's all-new episode of The Kitchen, the cast introduced a duo of next-level takes on popcorn just in time for awards season, which celebrates perhaps the ultimate popcorn-eating pastime: movie watching. Read on below for two sweet and savory renditions, both easy to make and endlessly impressive.

If awards parties are all about bringing the glitz and glamour of Hollywood right into your own kitchen, then this wow-worthy cake will surely stun on the red carpet. Thanks to the Bundt pan, this simple-yet-elegant dessert is a cinch to prep — think of it as a popcorn-focused marshmallow crispy treat that gets pressed into a cake shape. After combining plain and caramel popcorn with crunchy macadamia nuts and gooey melted marshmallows, mound the mixture into the pan to form a popcorn cake. For added flair, adorn the dessert with gold and silver sprinkles just before serving.

Sure, you've had popcorn shrimp before, and you have even tasted popcorn chicken. But has either of those dishes ever been made with actual popcorn? No? You're in luck, because not only is this dip-ready chicken served in popcornlike miniature pieces, but it's also breaded with a mixture that includes popcorn. The key to this fuss-free recipe is crushing the popcorn so that it can adhere to the buttermilk-battered chicken tenders. Once it's been blanketed in the spiced mixture, the chicken is ready to bake until it's golden brown and crispy on the outside and juicy and tender on the inside.