Unless you’ve been living under a rock for the past decade or so, you’ve probably seen pictures of Japan’s square watermelons doing the rounds online. I know I have, but what I never knew was that these weird-looking fruit are basically inedible.

Perfectly sized and shaped fruits are big business in Japan, and it’s not uncommon for the rarest and most coveted varieties to sell for thousands of dollars a piece. Back in 2016, a supermarket owner made international news headlines after paying $11,000 for a bunch of Ruby Rose grapes, the world’s most expensive grape variety. But it’s not just grapes, specialty fruit shops charge hundreds, even thousands of dollars for fruits of all types, which may seem strange, but it is closely tied to Japanese culture. Rare and expensive fruits are traditionally offered as gifts to clients, business partners or relatives, and people will gladly spend a small fortune on a single fruit just to show their respect for someone. But while most of these expensive fruits can be savored by the recipient, there is one that has a purely decorative purpose – square watermelons.

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Seeing the pizza deliveryman at your doorstep is usually a cause for joy, but one Belgian man claims that he starts shaking whenever he hears a scooter, thinking it’s yet another delivery he never asked for. They’ve been coming for the last nine years, and he has had enough.

Jean Van Landeghem, a 65-year-old man from Turnhout, in Belgium’s Antwerp province, has been pizzas delivered to his home for nearly a decade, but the funny thing is that he has never actually ordered any of them. At first, he thought it was just a mix-up of orders, so he didn’t think much of it, but then other deliveries of pizza and foods like kebabs or pittas started flowing in. He never had to pay for them, as he always refused to take them, but having people knocking on his door at all hours of day and night has become extremely frustrating.

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Numazu Port, in central Japan’s Shizuoka Prefecture, was more famous for its seafood dishes and arresting views of Suruga Bay, but ever since photos of a visually striking blue pudding started doing the rounds online the port town has become known for its gourmet desserts as well.

The Numazu Deep Sea Pudding Factory (Numazu Shinkai Purin Kōbō), opened its gates in July of 2018 and managed to make a great first impression with the help of an inspired selection of gourmet sweets, that included puddings, ice cream and uniquely-flavored soda. Right from the start, the owners set out to create a product that captured the essence of Numazu, and the adjacent Suruga Bay proved to be the perfect inspiration. Famous for hosting the deepest ocean pits around Japan, Suruga Bay was perfectly represented by a whimsical blue dessert named Deep Sea Pudding.

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Restaurants have been among the most hard-hit businesses by the ongoing Covid-19 pandemic, but one venue in Bangkok, Thailand has come up with an ingenious way to stay afloat in these troubled times – using hunky models as food deliverymen.

76 Garage, a restaurant in Bangkok’s Lat Phrao District, was known for its attractive and friendly staff long before the new coronavirus turned the whole world upside down, but now the owners of this popular eatery are actively relying on their reputation for having attractive male staff to boost their revenues. Last month, 76 Garage launched an ingenious promotional offer, which allows anyone in a 5-kilometer radius to have their food delivered by a muscular hunk if they order costs 300 baht ($9.5) or more. Not only do customers get some eye-candy with their food, but they can also have their picture taken with the friendly deliverymen, if they so desire.

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A Japanese mother-of-three who took up food art as a way to entertain her daughters struck gold on Instagram after specializing in cute fried egg artworks.

Etoni Mama is often described as a master of kyaraben (or Charaben), the Japanese art of arranging various foods as elaborate, eye-catching designs, but it was her fried egg ideas that really helped her made a name for herself on popular social networks like Instagram and Twitter. Using fried eggs as the main element of her artistic kyaraben pieces, and various other edible ingredients as accessories, the Japanese mom creates all kinds of edible renditions of popular cartoon characters, iconic scenes and cute animals.

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A Honk Kong entrepreneur has come up with an ingenious way of keeping the semi-autonomous city’s recent protests for democracy alive in people’s memories – by introducing a pungent, throat irritating ice-cream flavor reminiscent of tear gas.

The shop owner, who preferred to remain anonymous, told reporters that he created the new “tear gas” ice cream flavor as a reminder “of the pungent, peppery rounds fired by police on the streets of the semi-autonomous Chinese city during months of demonstrations last year”. After trying several ingredients and combinations, including wasabi or mustard, the owner settled on black pepper, both because of its pungent smell and the way it can irritate the throat, just like actual tear gas.

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Believe it or not, the Vietnamese province of An Giang, in the Mekong Delta, is less known for its breathtaking natural attractions than for the giant loaves of bread that went viral online a couple of years back.

It all started in 2018, when lifestyle and entertainment website Brightside published a list of the world’s strangest foods, including a giant loaf of bread that was supposedly very popular in Vietnam’s An Giang province. There were those who claimed the accompanying photos of the bread were either photoshopped or shot from a certain angle to create the illusion that they were much larger than ordinary loaves, but then other photos and videos of the unusual bread started going viral online. Vietnamese media started giving the giant loaves a lot of attention, and soon the whole world knew about the now famous giant bread of An Giang.

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A Japanese mother-of-two has been getting a lot of attention on social media sites like Instagram and Pinterest for her incredibly detailed and colorful anime-themed bento boxes.

If you’re even a little familiar with Japanese culture, you probably know about “kawaii”, the people’s affinity for all things cute, and the attention to detail present in almost every aspect of daily life. Food is no exception, not even the school lunch Japanese mothers prepare for their children every day. While some just patiently arrange rice balls, sliced rolls or pickled veggies nicely in a box, others spend extra time creating an entire ensemble, complete with rice balls shaped like panda bears or sausages carved to look like octopuses. And then you have mothers like @ryiuyuda, who take the process of arranging a bento box and turn it into an art form.

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I understand that the title reads a bit strange, but then again this is no ordinary cheese we’re talking about. It’s the hardest cheese in the world, and yes, it can be chewed like gum for up to two hours.

Chhurpi or Durkha is a traditional Nepalese cheese that has been a means of survival or many remote communities for centuries. Made out of the milk of yaks, or chauri (the cross of a yak and a cow), chhurpi comes in two varieties – soft and hard. The soft stuff is usually consumed as a side dish with rice, as filling for traditional dumplings, or ever as a soup. But it’s the hard variety that makes chhurpi famous all over the world. You may think you’ve tried hard cheeses before, but trust me when I say that this Nepalese staple puts them all to shame. It’s as hard as a rock, so you can’t even bite into it for at least an hour or so.

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Shaped more like a like a jalapeno pepper than a citrus fruit, the small finger lime yields tiny caviar-like pearls that burst with flavor when you bite into them.

Originating from the lowland subtropical rainforests of coastal Australia, Citrus australasica, or the Australian finger lime has become one of the most sough-after ingredients by Michelin star restaurants around the world. It’s not that they taste radically different than regular limes or lemons – in fact their flavor is described as a combination of the two – but the texture of their pulp really makes all the difference. Somewhat similar to the pomelo, these tiny citrus fruits contain caviar-like pearls that can be used to garnish posh dishes, ensuring a burst of acidic flavor when a person bites into them. Hence the nickname “caviar of citrus” and the crazy price tag that comes with it.

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When it comes to making bread that’s almost too good to eat, few bakers even come close to Hannah P, a North Carolina food artist who has taken Instagram by storm with her intricate bread designs.

From loaves of bred decorated with plant-inspired designs hand-carved into the dough, to pastry creations adorned with colorful fruits and vegetables, Hannah P.’s works are nothing if not eye-catching. Using a razor blade attached to a kitchen utensil the name of which escapes me, the artist posting on Instagram under the name “Blondie + Rye” takes bread art to a level that I for one have not seen before. Sure, there are lost of talented bread artists showcasing their creations online these, days but Hannah is definitely one of the most talented ones, if not the best.

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Ben Cullen, a former tattoo artist turned food artist extraordinaire, has been getting a lot of attention for his amazing cake illusions, which range from desserts disguised as fruits and vegetables, to treats shaped as realistic human hands.

Looking at Ben Cullen’s mind-blowing cakes, you would think that he has been baking all his life, but in fact he only got into cakes five years ago, when a client he was tattooing showed him some cake decorating models she had made, which he found to be fascinating. He felt like he needed to give it a try himself, an as soon as he did, he became hooked. He had no previous experience or even the faintest interest in making cakes at the time, but as soon as he saw what other food artist were capable of, he felt like he needed to master the craft.

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It used to be that if something looked, felt and tasted like beef steak, it was probably beef steak, but with the advent of 3D-printing technology as well as meatless meats, that’s no longer the case.

Spanish startup NovaMeat claims to have created the world’s first 3D-printed plant based beef steak, which allegedly has the same texture and appearance as a real beef muscle cut. The Barcelona-based company was reportedly able to achieve this by “finely tuning” the structure of plant-based proteins at a microscopic level. The novel plant-based meat not only matches the unique texture of beef steak, but also its color, which should make it more appealing as a sustainable alternative to real beef steak.

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The Volkswagen Golf has historically been the German car maker’s best selling model, but surprisingly it’s not the company’s best selling product. That title goes to the uber popular and reportedly delicious VW sausage.

VW has been producing sausages at its car plant in Wolfsburg, Germany, for nearly 50 years. The traditional wurst is such an important part of the company culture and history that it even has its own car part code,  199 398 500 A. Sausage production at VW began in 1973, and was originally supplied exclusively to company cafeterias, to feed its staff. Over time, however, Volkswagen started selling its sausages at stadiums and in German stores, and people loved them. It’s said that because the wurst was originally created for company staff, it is of the very best quality, and it has actually won several awards at national food fairs and exhibitions over the years.

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Matt Nadin, a father of three from Barnsley, in the UK, wanted his 40th birthday to be special, so he celebrated it by eating a McDonald’s Big Mac menu that he had buried in his friend’s backyard a year before.

Just before his 39th birthday, Nadin came up with the “McDonald’s 365” challenge, which basically involved buying a Big Mac menu – burger, fries and a milkshake – put it in a plastic container and bury it for a year in his friend Andy Thompson’s garden. He had intended to dig it out on his 40th birthday, in November of last year, as a special way of celebrating, but only found time to retrieve the container earlier this month. The food didn’t look great, and tasted even worse, but Matt stuck to his guns and got everything down despite a lot of burping and gagging.

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