Fancy trying a weird new food? While some may be surprised to give these a go, they all offer insight into different cultures and eating practices! Whether you’re globetrotting or want to broaden your flavor reach, these dishes are the ones that dare you.
Hákarl

Hákarl is an Icelandic dish of Greenland sharks or Sleeper sharks that has been cured with a particular fermentation process and hung to dry for 4-5 months. The meat from the shark is toxic if it is eaten fresh but becomes edible after being fermented.
Fried Tarantulas

A snack of fried tarantulas is popular in Cambodia. Spiders are seasoned with salt, sugar, and garlic and then fried. Once a necessity during the Khmer Rouge regime, they have now become delicacies sought after by gourmets.
Casu Marzu

Casu Marzu is a traditional Sardinian cheese full of live insect larvae. The larvae help in the fermentation process, resulting in a gooey cheese with an intense flavor; it is usually served with Sardinian flatbread. The cheese is often eaten when the larvae are still alive. The taste is very much like a very ripe gorgonzola.
Surströmming

Surströmming is Swedish fermented Baltic herring. The fish gets salted and then left for several months, which makes a nasty smell. It is commonly served al fresco due to its strong odor.
Escamoles

Escamoles, or “ant caviar,” are agave-root larvae in Mexico. They are rich in a nutty and buttery taste, often described as a cross between cottage cheese and corn kernels. They are typically accompanied by tortillas and guacamole.
Fugu

Fugu is a Puffer Fish in Japan known for being dangerously lethal when improperly prepared. The fish has Tetrodotoxin, a potent neurotoxin. Fugu can only be prepared by licensed chefs and is usually served in sashimi or hot pots. This dish shows how amazing Japanese precision and culinary skills are, turning a potentially deadly ingredient into a delicately flavored and highly prized meal.
Sannakji

Sannakji, or Squirming Octopus, is known in Korea. Small pieces are cut from the octopus and served instantly while its tentacles still move. The diners need to chew extra hard and be careful of the suckers on the Octopus getting stuck in their throats. This dish is not just about the taste of the Octopus but also the experience of eating something still moving, thus offering a dining adventure that stimulates all the senses.
Jellied Moose Nose

In Canada, jelly moose noses are a delicacy. Pieces of the moose’s nose are sliced off and cooked in a gelatin broth.
Huitlacoche

Corn smut, or huitlacoche, is a fungus disease of corn. It is a delicacy in Mexico and is used as a filling for quesadillas, tacos (including dorados), and even tamales. It tastes similar to smoked coarse dark sugar with a spicy edge. The unique umami flavor and soft texture make it a favorite among Mexican cuisine enthusiasts. This ingredient has been celebrated since Aztec times.
Century Eggs

Century eggs, also known as thousand-year-old eggs. These eggs are made by pickling or conserving duck, chicken, or quail eggs in brine for several weeks to a couple of months. It makes the yolk green or grey and the egg white a see-through brown gelatin. Despite their strong smell and unique appearance, century eggs are prized for their unique flavor and creamy texture.
Ayrag

Ayragis fermented mare’s milk, a traditional Mongolian drink. The milk Is fermented in a leather bag. It is known for its tart flavor and low alcohol.
Lutefisk

Lutefisk is a Scandinavian dish made from stockfish (aged whitefish) or dried/salted cod soaked in lye. The fish is then rehydrated and cooked for some time, and they eventually end up with a jelly-like texture. Typically, it is served with butter, potatoes and peas. Despite its unusual preparation, Lutefisk is a beloved holiday dish in many Nordic countries.
Black Pudding

Black pudding is mixed with pork blood, fat, and oatmeal. It has a rich, savory flavor. Often part of a traditional “full English” or “full Irish” breakfast, black pudding is usually enjoyed for its hearty and flavorful profile, which is complemented by its high iron content.
Mopane Worms

Mopane worms are moth larvae from southern Africa. They are eaten as a healthy snack or cooked in a stew with onion, tomato, or peanut sauce. It is pleasant while crunchy, and the flavor range might differ based on how it is cooked, but most people say they have an earthy taste.
Cuy

In Peru, they serve a classic dish of cucuy (guinea pig). Cooking whole, the animals are either roasted or fried and served with sides such as potatoes and corn. They taste like rabbits and are considered a delicacy. This traditional dish dates back to Inca times and is celebrated during festivals and special occasions, reflecting its deep-rooted cultural significance.
Tuna Eyeballs

In Japan, Tuna eyeballs are a popular food. They are cooked in a salty sauce or seasoned with garlic, usually by boiling or steaming. It is claimed that they taste slightly like squid and have a rich, oily flavor. Considered a cheap and nutritious part of the tuna, these eyeballs are often served in izakayas (Japanese pubs) as a quirky and adventurous dish.
Stinky Tofu

Traditional street food in China, stinky tofu, is salted using a brine made from vegetables, animal meat, or herbs. It is then cured. stinky tofu may smell terrible, but it’s actually delicious when fried and eaten with a spicy sauce.
Durian

It is known as the “smelliest fruit in the world” and is sometimes compared to rotting onions. Durian is a tropical delicacy in Indonesia and Southeast Asia. Even though durian smells something terrible, the taste of it when you eat is creamy. This fruit is often described as having a custard-like texture with a complex flavor profile that can range from sweet and almond-like to savory and slightly fermented, making it a very intriguing treat.
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