Bugs: The Series

Ben and Josh from the Danish Nordic Food Lab have one goal: making delicious food available to more people. For three years, the chefs and researchers travel the world, to learn from the two billion people, who already eat bugs. Now their journey goes to Australia, where the team is going to taste everything from little delicious honey ants, to the beautiful Kanda Bush Coconuts, which contain hundreds of little bugs.

The chef-researchers visit a farmer who raises escamoles - edible ant eggs and larvae, the Mexican desert's version of caviar.

The team arrives in Kenya to learn how a termite queen tastes with mango and why the people of the West are not eating bugs.

Josh Evans and Ben Reade from the Nordic Food Lab join locals in Uganda on a trip to find the honey of stingless bees.

In Peru, the team feasts on suri, the larvae of the Peruvian palm weevil, and other jungle insects roasted on skewers.

The team travels to Japan to capture the Asian giant hornet, an insect whose venom can kill humans but whose larvae are a highly prized delicacy.

In Sardinia, the casu marzu method of cheesemaking results in a pecorino that has been deliberately infested with the larvae of the cheese fly.

Chefs and researchers from the Nordic Food Lab prepare meals with farmed bugs, and visit an international conference called Insects to Feed the World.