Episode Guide

• Episode 1

  Cricket Cookies

  description

  At the Smithsonian's National Zoo, more than 100,000 crickets are used to feed the animals who live there. They're also a nutrient-rich food source packed with protein. Join host Haley Chamberlain-Nelson as she bakes cookies made from this superfood.

• Episode 2

  Mealworm Popover and Tapenade

  description

  Insects might not look appetizing, but you'll be surprised by the flavor and nutrition they pack. One believer is Brooklyn chef Joseph Yoon, and his mealworm popover and tapenade recipe might just bring you over to the bug side.

• Episode 3

  Wok-Fried Wax Worms

  description

  Everyone loves honey, none more so than the wax worm, who feeds on it and tastes all the sweeter. Famed chef David George Gordon has included the larvae in a stir-fry that's both sweet and scrumptious, and an instant hit with our skeptical host.

• Episode 4

  Grasshopper Tacos

  description

  Ancient Aztecs ate insects as a regular part of their diet. Even present-day Mexicans from the Oaxaca region enjoy grasshoppers. Since the proof is in the pudding, we enlisted famed Washington, DC chef Omar Rodriguez to prepare it for us.

• Episode 5

  Scorpion Lobster Frittata

  description

  Scorpions are not for the faint of heart, but when they're dried and cured in the right hands, such as those of famed Brooklyn chef Joseph Yoon, they can also be pretty tasty.

• Episode 6

  Tarantula Tempura

  description

  Tarantulas might be one of the toughest bug food pitches yet, but in the right hands, they're a treat you don't want to pass up. Join chef David George Gordon as he treats us to his patented tarantula tempura.

Stream all of Bug Bites on Smithsonian Earth