• A New Line of Bitters Puts Crickets in Your Cocktail

    Critter Bitters is made from toasted crickets, and it may very well be the gateway drug for even the most squeamish of people to finally give eating bugs a shot. Because, cocktails.

  • This Mezcal Is Served with a Side of Scorpion

    “The whole scorpion is edible and it’s full of protein,” the bartender assured me just before I popped the booze-soaked arachnid between my teeth at Reyes Salón Cantina, a Guadalajara bar famous for its scorpion shots.

  • The Future of Food According to Andrew Zimmern

    I joined chef and Bizarre Foods host Andrew Zimmern in Oaxaca, where we ate stone soup and a salsa made from fatty ants, and talked about whether the future was full of Soylent or insect protein.

  • This Canadian Pizzeria Isn't Allowed to Serve Cockroach Pizza

    A cockroach-topped pizza was to be served at the Calgary Stampede, an annual festival of all things Western—but border control has stepped in and ruined everyone's six-legged fun.

  • How to Cook Bugs: Waxworms

    In the final installment of our Cooking with Bugs series, we ask insect-cooking expert David George Gordon, author of The Eat-a-Bug Cookbook and chef-de-cuisine at the annual Explorers’ Club dinner in New York, how to eat waxworms. Hint: White...

  • We Should Start Breeding Our Own Snails

    Many people are still squeamish about eating insects, but snails are far less of a reach. We caught up with the UK’s principal supplier of live edible snails and snail farm starter kits to find out more about the land-molluscs we should be eating.