"They're very soft and sort of melt on your tongue," says a chef at the Nordic Food Lab, the culinary think tank for the New Nordic Cuisine movement. "They're slightly sweet ... they're luxurious, they're delicate." He's talking about bee larvae.
If you're looking at the future of sustainable protein, many think that insect-eating will be the long game. The stigma is still that eating insects are pretty gross, but this cool video made by the Guardian shows the efforts of the Nordic Food Lab to make palatable dishes for the public, including wax moth larvae mousse and cricket broth.More »