Andrew Zimmern pops them like candy and they have an entire cookbook designed around them but they’re considered taboo for modern day consumption. We’re talking insects. Yes, those creepy crawlies out in your backyard are indeed edible but chances are after the age of five you stopped trying to eat them willingly. Insects are actually eaten pretty frequently around the world but here in the US we get freaked out at the idea. There’s a high nutritional value to these little buggers but the only time we ever see these pests is at the bottom of a tequila bottle or immortalized in a lollipop. Besides gag gifts, insects can actually be transformed into some odd yet palatable dishes.

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Three Bee Salad

Recipe: National Geographic

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Insect Sushi

Via: Tony McNicol

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Fried Grasshoppers

Via: Green Prophet

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Sheesh Kabobs

Recipe: National Geographic

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Fried Scorpion on a Stick

Via: Village Joy

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Chocolate Covered Crickets

Via: Cafe Mom

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Deep Fried Tarantula Spider

Recipe: National Geographic

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Ginger Dusted Beetle

Via: Good Food Revolution

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Mealworm and Pigeon Burger

Via: The Independent

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Locust Pizza

Via: ABC Net AU

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Insect Chocolates

Via: RNW

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Honey Spiced Locusts

Recipe: Inn at the Crossroads

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Escamoles a.k.a. Ant Eggs

Via: I Bizarre Foods

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Banana Worm Bread

Recipe: The Guardian

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Crunchy Cricket Stir Fry

Recipe: The New Protein Blog

Header image via National Geographic