Bug Bites - Season 1
Season 1
Episodes
Cricket Cookies
At the Smithsonian's National Zoo, more than 100,000 crickets are brought in every week to feed the animals who live there--a particular favorite of golden lion tamarins. They're also the vital ingredient in cricket flour, a nutrient-rich food source packed with protein. Join host Haley Chamberlain-Nelson as she bakes and samples cookies made from this superfood.
Mealworm Popover and Tapenade
Insects might not look appetizing, but put the visuals aside and you'll be surprised by the flavor and nutrition they pack. After all, 30% of the world's population regularly consumes insects. One believer is Brooklyn chef Joseph Yoon, and his mealworm popover and tapenade recipe might just bring you over to the bug side.
Wok-fried Wax Worms
Everyone loves honey, none more so than the waxworm, who feeds on it and tastes all the sweeter for it. Famed chef David George Gordon has included the larvae in a stir-fry that's both sweet and scrumptious, and an instant hit with our skeptical host. He's generously provided the recipe, so only one question remains: Is there a waxworm dinner party coming your way soon?
Grasshopper Tacos
Ancient Aztecs ate insects as a regular part of their diet. Even present-day Mexicans from the Oaxaca region enjoy chapulines, a type of grasshopper. Since the proof is in the pudding, we enlisted famed Washington, DC chef Omar Rodriguez to prepare it for us. He even threw in a bug-based cocktail.
Scorpion Lobster Frittata
Scorpions are not for the faint of heart, but when they're dried and cured in the right hands, such as those of famed Brooklyn chef Joseph Yoon, they can also be pretty tasty. He's prepared a delightful scorpion frittata, and our intrepid host Haley Chamberlain-Nelson was stung... by how tasty it was!
Tarantula Tempura
Tarantulas might be one of the toughest bug food pitches yet, but in the right hands, they're a treat you don't want to pass up. Join chef David George Gordon as he treats us to his patented tarantula tempura, and generously shares his recipe with anyone brave enough to try it!
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