Balut are duck eggs that have been incubated until the fetus is all feathery and beaky, and then boiled alive. The bones give the eggs a uniquely crunchy texture.

Bats are part of the native cuisine in Thailand, parts of China, Guam and more, but they are considered notorious disease carriers. You might want to consider dropping them to the bottom of your culinary To-Try list.

Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled.

Sardinian sheep milk cheese, notable for containing live insect larvae. It is found mainly in Sardinia, Italy.

You know that funny little red thing on the top of a roosters head? Its called a cockscomb, and as Francine Segan recounts for Gastronomica, its very tasty

Haggis is a kind of savoury pudding containing sheep's pluck heart, liver and lungs see offal minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours.

Hasma is variously described as frog fat, frog eggs, frog roe, or the frogs reproductive glands.

My fist, not edible

The jelly part makes it sound sweet, like a clear jelly you spread on a nice thick slice of toasted sourdough.

A potted meat food product or potted meat is a food made using a method of food preservation, canning, consisting of cooked meat product, seasoned, often creamed, minced, or ground, which is heat processed and sealed into cans.

Stinkheads tepa, fermented whitefish heads, are a traditional food of the Yup'ik peoples in southwest Alaska