Foodies are always talking grub, but some use the term literally - as in eating grubs and other bugs. Gross, maybe, but insects have long been a dietary staple in many parts of the world. And eating bugs (entomophagy) is getting a new look from adventurous eaters and food scientists here in the U.S., given that certain bugs are particularly tasty and nutritious (not to mention cheap).
Which bugs are good to eat? We've collected 13 of the most popular, with the help of Daniella Martin, host of Girl Meets Bug, and retired University of Alabama professor Dr. Frank Franklin...
Silkworms aren't just good for silk - as a byproduct of the silk-harvesting process, its pre-adult forms (larvae and pupae) also make good food. Silkworms are a popular dish in Korea, Thailand, China, Japan and other Asian countries.
Protein: 9.6 g
Fat: 5.6 g
Grasshoppers are a popular delicacy in certain parts of Mexico, where the species consumed are nicknamed "chapulines."
Protein: 30 g
Fat: 3.8 g
Crickets are commonly eaten in Cambodia, often served fried on sticks (as seen here).
Protein: 9.6 g
Fat: 5.6 g
Some caterpillars are edible - such as the mopane worm, a species found in South Africa. What might sound like a rare delicacy is actually a popular food in South Africa, where approximately 9.5 billion mopane worms are harvested a year.
Protein: 12 g
Fat: 2.6 g
Think the best taco filling is beef? Try ant eggs. Otherwise known as "escamoles" or "Mexican caviar," ant eggs are a Mexican delicacy commonly served in a taco. They're also popular in Thailand, served in local markets (as seen here).
Protein: 14 g
Fat: 4 g
They're not called mealworms for no reason. Mealworms, the edible larvae of the mealworm beetle, are often prepared boiled, sauteed, roasted, or fried, and taste like a nutty shrimp, says Martin.
Protein: 20 g
Fat: 13 g
What's "Sago Delight"? The larva form of the Sago Palm Weevil, and a delicacy popular in Papua New Guinea, Malaysia and other Southeast Asian countries.
Protein: 7 g
Fat: 11 g
Try eating termites before they eat your wood - they're especially popular in Africa and in Indonesia.
Protein: 6 g
Fat: 7 g
Wasps are consumed in Mexico, Thailand, Laos and Japan.
Protein: 17 g
Fat: 3.6 g
Locusts are eaten primarily in Africa, and can be prepared in a number of different ways. Keep kosher? The locust is one of the few insects condoned by the Bible, says Martin - it's mentioned in the book of Leviticus.
Protein: 18 g
Fat: 21.5 g
Think bees only make yummy honey? Think again. Combining the larvae and pupae of bees creates "bee brood," which is commonly eaten in Germany, Congo and Thailand.
Protein: 9.4 g
Fat: 4.7 g
If Americans can fry butter and Kool-Aid, why not fry cicadas (seen here)? But even without frying them, just after they molt, cicadas have soft, juicy bodies, and are said to be very tender and delicious, says Martin on her website.
Different species of cicada are also eaten in many Asian countries, such as Japan, Thailand, and Malaysia. The nutrient content of cicadas has yet to be determined.
"Witchetty grubs" are what Australians call the larvae of the gypsy moth. They were traditionally eaten by Aborigines in Australia, often roasted in coals or over a fire, says Martin. According to Peter Menzel in Man Eating Bugs, "Witchetty grub tastes like nut-flavored scrambled eggs and mild mozzarella, wrapped in a phyllo dough pastry."
Protein: 16 g
Fat: 29 g