- Why You Should Eat Rabbit
- This Fish Probably Won’t Kill You
- Get Your Goat (Because It’s the Future of Meat)
- 9 Middle Eastern Recipes to Master
- Marmite is the New Miso
- 9 Ways to Use 3 Kinds of Miso
- Why You Should Pay Attention to Beef Breeds
- This Flower Tastes Like an Oyster
- Wasabi Makes a Comeback
- Guinea Hen is the New Chicken
Top Chef alum and Volt chef/owner Bryan Voltaggio is ready for insects to become more mainstream.
We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.
Top Chef alum and Volt chef/owner Bryan Voltaggio is ready for insects to become more mainstream. He first experienced bugs in fine dining when he attended René Redzepi’s MAD symposium in Copenhagen. “I saw bee larvae, worms and crickets used to create fermented sauces,” he says. “That’s interesting to me, and I’ll try anything. I ate live ants at Noma and they tasted like lemongrass.”