Have you jumped on the edible insect bandwagon yet? Although some people have been holding off, the fact is that crispy critter cuisine is here to stay. Chefs like René Redzepi and Alex Atala have become trailblazers of the movement which has also received backing from the United Nations.
Insects are already part of the diet of an estimated 2 billion people around the world. What makes edible insects so great? They are sustainable source of protein that takes less toll on the environment than raising cattle. Still not convinced? Perhaps these tasty foods below will tempt you to try edible insects at least once.
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.