19 Plates That Make You Wonder Who Approved Them

Some dishes make you question the entire chain of decision-makers that led to their creation. These nineteen plates all raise one big question: Who tasted this and thought, “Yes, the world needs more!”

Escargots à la Bourguignonne

Snails in garlic butter. Somewhere in France, a chef dared to look at garden pests and see dinner. The result? Culinary legend.

Stink Bugs

Crunchy, citrusy, and best known for their stench, stink bugs show up in African and Asian street snacks. Somewhere, someone said, “Yep, that’s a snack,” and the rest is history.

Shirako

Japan’s creamy, custard-like delicacy made from fish sperm sacs sounds like a prank gone too far. But foodies everywhere line up to taste it, approval process be damned.

Jellied Moose Nose

This wobbly northern Canadian delicacy really is exactly what it sounds like. Someone’s grandma said, “Waste not, want not,” and the rest of us have questions.

Mouse Wine

Rice wine with baby mice floating inside. It’s considered a health tonic in parts of China. Try explaining that one to your friends at happy hour.

Mopane Worms

Whether fried, boiled, or dried, these caterpillars are packed with protein. They’re proof that someone, somewhere, will try anything once.

Beondegi

Korean silkworm pupae are the street food choice that separates the brave from the cautious. The approval committee must have skipped the taste test that day.

Bat Soup

Whole bat in broth is a dish you have to see to believe. There’s no telling who gave this the green light, but they sure committed to the bit.

Chicken Feet

Bony, chewy, and definitely not a chicken tender. Whoever said “throw it in the pot” probably didn’t expect it to become a classic around the world.

Jing Leed

Fried crickets are a beloved Thai bar snack. Who was the brave soul that first said, “Let’s deep-fry these and see what happens?”

Rocky Mountain Oysters

Bull testicles, battered and deep-fried. The approval process here must have involved a wild night and a dare gone too far.

Escamol

In Mexico, these ant larvae are nicknamed “insect caviar.” Whoever tasted them first was either hungry or just had a fantastic sense of humor.

Durian

This infamous fruit is so smelly it’s banned from subways. Whoever signed off on it being called “the king of fruit” definitely liked to stir things up.

Blood Soup (Dinuguan)

Pork blood stew is a Filipino staple. It had to be someone’s wild idea to use every part of the pig—clearly, nothing went to waste.

Tequila Worm

It started as a marketing ploy, but now the worm is a legend in every bottle of mezcal. That’s one way to make people talk about your drink.

Guinea Pig (Cuy)

Roasted and eaten whole in South America, guinea pig proves that sometimes, what’s adorable elsewhere is dinner here. Who gave the OK? No one is owning up to it.

Fugu

Poisonous pufferfish is a risky thrill that needed layers of government sign-off. Everyone’s still shaking their heads—and signing waivers.

Sago Delight

This gelatinous dessert is what happens when someone asks, “How many textures can you fit in one spoon?”

Balut

Fertilized duck egg is the ultimate polarizing snack. Someone’s ancestor definitely lost a bet and started a whole tradition by accident.