Corbezzolo Honey is a unique type of honey famous for tasting nothing like we expect honey to taste. To say that this Sardinian treat is not sweet would be an understatement, because it’s downright bitter.

Italians have been making corbezzolo honey in Sardinia for a very long time. How long, is impossible to say, but there are references to it in the writings of famous ancient figures like Cicero, Virgil and Ovid, who noted the contrasting taste between Sardinian honey and the sweet honey of the Hyblean Mountains. But if you can get past the bitterness, you’ll discover an amber nectar full of nutrients and natural medicine. It’s packed full of vitamins and minerals, has anti-inflamatory properties, and has been used as a sleep inducer and cough sedative for generations.

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Hematogen, or gematogen, is a Soviet-era supplement notorious for containing at least 5 percent black food albumin, a technical term for cow’s blood.

In the Soviet Union, even sweet treats had a practical purpose. In the case of Hematogen, its controversial secret ingredient helped consumers treat anemia, malnutrition, and fatigue. It was consumed by both children and adults, who loved both its sweet vanilla flavor and the effect it had on their health and overall food. Once only sold to the public in pharmacies, Hematogen can now be found in a variety of stores and shops in ex-Soviet countries like Russia and Ukraine, and even as far as the US and Canada. You can even order them on Amazon.

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When it comes to dairy alternatives, we already have a lot of “milks” to choose from, but the latest alternative could prove to be a game-changer due to how available and cheap its main ingredient is.

Potato milk doesn’t sound like the most delicious thing in the world, but then again, neither does oat milk or soy milk and look how popular they turned out to be. Not to mention that this new dairy alternative is apparently “deliciously creamy” and works great for homemade lattes and cappuccinos. Plus, the humble potato uses a lot less land and resources than other plants that are currently used for milk, which makes both the vegetable and the milk more affordable.

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A Japanese restaurant has been getting a lot of attention for its unique Miso ramen dish which comes with a soft serve cone melting in the center of the bowl.

If you were to make a list of ingredients that you think best complement Miso ramen, milk and chocolate soft serve probably wouldn’t be at the top. But that just proves you’re not a gourmet visionary, like the people at Franken, a restaurant in Osaka Japan. On January 4th, Franken started selling its unique sweet-and-sour red miso ramen dish with a soft serve cone melting in it. Apparently, they went through many types of desserts, and the soft serve was just unexpectedly compatible with the ramen dish.

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With only about 2,200 heads of cattle bred specifically for it, of which only a few are harvested every month, olive wagyu is regarded as the rarest type of steak in the world.

The history of olive wagyu is closely tied to that of Shodoshima Island, in Japan’s Kagawa Prefecture. Also known as “Olive Island”, because of its microclimate, which is comparable to that of the Mediterranean, Shodoshima is the native home of Japan’s olive cultivation. It’s also a place where Wagyu cattle have been raised since the 8^th century, mainly as animals of burden, cultivating rice paddies and hauling heavy loads thanks to their ample energy reserves. But until one local farmer came up with a way of incorporating Shodoshima’s main export into the cattle’s diet, Wagyu couldn’t stand the bitter taste of olives.

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Aptly named Cat Poop Brownies, these Halloween treats created by Singaporean cafe Nasty Cookie really look like something you’d only expect to find in a cat’s litter box.

When it comes to disgusting-looking food, we’ve featured a few examples over the years, with notable mentions including milkfish intestines and alien dumplings, but most often than not, the unappetizing look was not by design. In the case of Cat Poop Brownies, however, the bakers at Nasty Cookie tried to make the chocolatey treats as “crappy” as possible. Shaped just like cat poop and placed on a layer of crumble that looks just like litter sand, this brownie dessert looks hard to stomach, to say the least.

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Taiwanese food is very popular all over the world, but some of the dishes it proposes are hard to swallow even for natives. Take for example milkfish intestines, a delicacy that’s difficult to look at, let alone swallow.

Milkfish is farmed on a large scale in Taiwan, not only for its meat but also its intestines, which are apparently the base of several dishes, including black fried intestines and milkfish intestine soup. Both are reportedly delicious, but you first have to get over the fact that they look like cooked worms, and even then, the idea of eating fish guts doesn’t appeal to everyone. Southern Taiwan, which hosts the most milkfish farms, is reportedly more familiar with milkfish intestine dishes which have become somewhat of a local challenge for visitors.

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‘Ridiculous No.55 Lobster and Crab Butter’ is a decadent handmade butter made by a family company in the UK. It has been voted one of the world’s finest foods by a panel of 355 judges.

If you love food as much as I do, you probably know that there is nothing better than butter. But not all butter is created equal. For example, the ‘Ridiculous No.55 Lobster and Crab Butter’ made by UK-based family company Sublime Butter tastes nothing like the classic dairy product most of us pick up at the supermarket. Not only is it whisked to perfection out of the finest milk fats, but it is mixed in with bits of shellfish (lobster and Devon Crab), as well as caviar, fennel, and lemon to create a truly decadent spread.

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Generally speaking, frosted cookies are among the simplest, most basic desserts you can find, but that description certainly doesn’t apply to the artistic masterpieces created by Japanese food artist Izumi.

Saying that Izumi’s frosted cookies look too good to eat is an understatement. It’s damn near impossible to believe that they are 100% edible, not to mention eating one of them must feel like ruining a timeless masterpiece. The Japanese food artist uses his talent to create incredible three-dimensional cookie decorations by hand and has developed the skill to recreate almost any anime character.  The 3D aspect is also awe-inspiring, with some characters looking ready to jump off of the cookie.

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A Chinese food stall owner was recently arrested after admitting to adding poppy husk powder to his dishes to get patrons hooked on them.

In late August of this year, the Lunan Police Station in Lianyungang City, China’s Jiangsu Province, received information that a local hot noodle stall owner might be using illegal ingredients to make his food more appetizing and more addictive. Apparently, the anonymous whistleblower had recently watched public safety warning videos about shady businessmen lacing their food with poppy husks to make them seem more appetizing, and wondered if the food stall that made the delicious hot noodles he loved so much was doing the same thing. As it turned out, they were in fact adding poppy husk powder to the noodles, to make them literally addictive, as a way to boost business.

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Ashton Fisher, a 12-year-old boy from the UK spent over a decade living only on a specific brand of white bread and fruit yogurt before being diagnosed with food phobia.

Growing children require a healthy, balanced diet, but to say Ashton Fisher has had anything but that would be a gross understatement. Ever since he was two, the 12-year-old boy from Norfolk would get scared and begin to cry if his parents tried to feed him anything but Warburtons sliced white bread and strawberry and banana Munch Bunch yogurts. Although no one knows the exact reason why Ashton developed this bizarre food phobia, his mother, Cara, believes it might have been triggered by having reflux as a baby.

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Ram Kand Mool, a drum-shaped tuber that has been sold as a hearty snack on Indian street corners for at least several decades remains a mystery to scientists, as no one can figure out what plant produces it.

Indian botanists developed an interest in ram kand mool in the 1980s, after trying and failing to find out the origins of the almost paper-thin snacks cut out of giant reddish tubers by street vendors. None of them were willing to reveal the plant that produced it, and those that did gave conflicting answers. Some claimed that it was a root, others that it was the stem of a plant, but most either refused to answer or claimed that they bought the tubers from third parties and genuinely didn’t know the source. Stranger still was the fact that not even science could provide a clear answer to the botanists’ questions.

Ram kand mool is often advertised as the only food source of Lord Ram when he was exiled to forests along with his wife Sita and brother Lakshman, and vendors claim it can cool you down during the summer, quench both hunger and thirst, and provide all sorts of medicinal relief. It is served with all sorts of seasonings, from chili and salt, to lime and sugar. It’s cut and served as very thin slices out of tubers that can reportedly weigh up to 300 kilograms.

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Priced at an eye-watering $214, Quintessential Grilled Cheese has held the the record for the world’s most expensive commercially-available sandwich for over seven years.

You could say that New York-based restaurant Serendipity 3 is specialized in setting food-related Guinness records. It currently holds world records, most expensive desert, most expensive hamburger, most expensive hot dog, largest wedding cake and largest cup of hot chocolate. But the one we’re interested in today is the records for world’s most expensive sandwich, which happens to be a humble grilled cheese treat. Named Quintessential Grilled Cheese, the sandwich is deceptively simple, as it features some of the world’s most exclusive ingredients.

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Synsepalum dulcificum, aka the miracle fruit or miracle berry, is a unique plant known to produce fruits that, when eaten, make all sour foods and drinks subsequently ingested taste sweet.

For centuries, indigenous tribes of Ghana, in West Africa, used the fruits of the Synsepalum dulcificum plant to sweeten sour or tart fruits, foods, and drinks, but it wasn’t until 1968 that the miraculin protein that makes the fruits special was finally extracted and turned into tablets. That made it possible for virtually anyone in the world to experience the “taste tripping” that miracle berries are so famous for. Miraculin essentially alters your senses, causing things that should taste sour, like lemon or vinegar, to taste sweet, or even too sweet for up to 60 minutes after the protein is consumed.

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An amateur chef in Guatemala has become famous for turning the country’s Pacaya volcano into a pop-up pizzeria that serves fresh volcanically-baked pizza to tourists.

Mario David García Mansilla grew up in the shadow of Pacaya, one of Guatemala’s most active volcanos, and although he loved his home enough to know he never wanted to leave, he never imagined he would one day use the volcano as a pizza oven. Today, his now popular Pizza Pacaya has become one of highlights of visiting the active volcano, with tourists paying a premium to have Mansilla cook his delicious pies right on the smoldering volcanic rock, right next to flowing rivers of lava.

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