Named in honor of the giant spider from the Harry Potter books, Aragog is an unusual cocktail made with a drop of tarantula venom, which numbs the tongue, tickles your lips and causes a sensation “between tingling and cramping” in the throat.

Aragog was created two years ago, by Romeo Palomares, chief mixologist at the Luciferina Bar, in Mexico City, after being challenged by his boss to come up with a cocktail that would impress patrons. The popular Day of the Dead was approaching, and the famous witchcraft market of Sonora was in full swing, so he decided that it was the best place to look for a special ingredient.

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Not everyone’s a morning person, so if having a cup of coffee with your morning bagels just isn’t enough to give you that much-needed boost, maybe these caffeinated bagels can help.

Called “Espresso Buzz Bagels”, the world’s first caffeinated bagels were unveiled last week by the Einstein Bros Bagel chain. Each bagel contains 32 milligrams of caffeine, which is roughly a third of the amount found in an eight ounce cup of coffee, plus 13 grams of protein. That’s obviously not enough to justify replacing your morning coffee with one or even two caffeinated bagels, but as an extra source of energy, the combination of caffeine and carbohydrates might actually help.

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It turns out we no longer need cows to produce cow milk, we can just brew it with yeast, just like beer. Well, it’s actually a bit more complicated than that, but that’s how a company called Perfect Day explains the basics of their innovative new product – a “synthetic milk” that looks and tastes a lot like cow milk.

Perfect Day was co-founded by Ryan Pandya and Perumal Gandh, two young scientists with a background in biomedical engineering. Three years ago, one was working on next-generation vaccines in Boston, and the other on tissue engineering, in New York. They didn’t know each other but they had a mutual acquaintance who knew that they both had this crazy idea about making milk without cows, and he put them in touch. They hit it off and started working on a way of making their dream a reality.

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According to a popular rumor among pregnant women, spicy food can help induce child labor, and while that has yet to be confirmed by medical specialists, a pizza place in Charlotte North Carolina has become a popular destination for mothers-to-be eager to bring their offspring into the world sooner.

Hawthorne’s New York Pizza and Bar in Charlotte is considering changing the name of its Buffalo Wings Pizza into “The Inducer” after dozens of pregnant women have credited it with helping them deliver their babies ahead of schedule. Tales of the labor-inducing properties of this medium-hot pizza have been circulating around Charlotte for over half a decade, and some women actually swear by it.

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Coffee is more popular today than ever before, but many people abstain from consuming to much of it because it can really take a toll on their pearly whites. Well, thanks to the world’s first colorless coffee, you don’t have to worry about stained teeth anymore.

After getting tired of looking for a coffee drink that had the natural flavor they loved so much but didn’t stain their teeth, David and Adam Nagy, two Slovakian brothers who like strong coffee and their teeth white, decided to create it themselves. Called CLR CFF, their innovative drink is exactly what it sounds like – clear coffee, without the vowels.

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LeNovelle Cake, a family-run bakery in Jakarta, Indonesia, specializes in epic wedding cakes. From fairy-tale castles to glazed cathedrals and pagodas up to 7 meters tall and complete with detailed turrets, pillars and balconies, these guys can turn the most outlandish architectural design into a magnificent cake.

The world-famous bakery was founded in 1993 as a neighborhood cake business selling birthday cakes to friends and family, but it slowly grew and in 2004 it started selling wedding cakes under the LeNovelle Cake brand. Their designs have been getting more complex every year, and today they can have up to 24 people working 12 hours a day for over a month to complete just one of their sugar-coated masterpieces.

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The International Food Information Council recommends a daily caffeine intake of 300 mg, while the FDA recommends 400 mg, but just one 12-ounce cup of Black Insomnia brew contains 702 mg of caffeine, which will definitely keep you up at night and may even cause some health problems.

Black Insomnia Coffee was founded in 2016 by South African coffee lover Sean Kristafor. From the very beginning, his goal was to create the strongest coffee in the world, and he managed to do it by using the stronger Robusta variety, instead of the more aromatic Arabica. The secret to its high caffeine content is apparently in the way that the coffee beans are roasted, but Kristafor is obviously not interested in revealing the process. He only says that they can make it considerably stronger, and actually had to dial it down a bit for the commercial version, just so it was safe to consume.

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If you thought pineapple was the worst thing to put on a pizza, you were very wrong. A restaurant in Japan is offering pizza topped with cotton candy and seasoned with honey sauce. Sounds “devine”!

Schmatz Beer Dining, a German-themed restaurant in Tokyo, Japan, is changing pizza as we know it. Instead of classic ingredients like prosciutto, peppers or tomato sauce, it uses spun sugar as the main ingredient for one of its pies. And if you’re thinking that this is probably just a pizza-shaped dessert, you’re wrong again. The bizarre dish consists of a thin-crust pizza dough pie, cheese and cotton candy. The ketchup is replaced by a special honey-based ginger sauce that is poured over the cotton candy, melting the candy floss and allowing the sugar to really get into the pizza.

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Paan has been a part of Indian cuisine since Vedic times, and today, many varieties are served at street stalls all across the Asian country. But with competition as fierce as it is, paan vendors are constantly working on new types of paan, the most impressive of which is definitely fire paan – a flaming hot snack that is literally set on fire.

Found at nearly every street corner in India, paan regularly consists of a mixture of spices, mukhwas, dried fruits, and sugar wrapped inside a betel leaf. According to Ayurvedic medicine, paan can cure a variety of ailments, including coughs, colds and headaches, but it is also used a breath freshener and a virility booster. Fire paan is basically a regular paan that just happens to be on fire when it goes into your mouth.

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San Diego-Based Stone Brewing, the ninth-largest brewery in the United States, recently unveiled its newest creation – a pale ale brewed using recycled water that “comes from the toilet.”

Aptly named ‘Full Circle’, the unique beer is made with 100% recycled waste water from the Pure Water demonstration plant in Miramar. Chief brewer Steve Gonzalez admits being skeptical about using recycled water to make beer and asking for analysis results before even considering it, but says that Full Circle turned out to be one of his best works yet, probably in the top three pale ales he’s ever brewed.

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If you’re into crazy taste combinations like peanut butter&jelly or pineapple pizza, you’re probably going to love this wine-infused coffee that combines the taste and health benefits of two of the world’s most popular drinks.

Molinari Private Reserve artisan coffee is the brainchild of Rick Molinari, the owner of Molinari Caffè in Napa Valley, California. He claims to have come up with the idea for a wine-infused coffee in 2013, after talking with his friend and fellow coffee roaster, John Weaver, of Wild Card Roasters LLC. Born and raised among the vineyards of Napa Valley, Molinari was convinced that bringing together “the best of both worlds” in one unique drink was bound to be a success, so he started researching ways of making it happen.

Molinari came up with a working formula within a year, and in 2014 he actually started selling his unique blend of roasted coffee and red wine, but a magnitude-6.0 earthquake that shook Northern California that year forced him to put the process of perfecting his idea on hold. He never gave up on it, though, and after teaming up with several vineyeards around Napa Valley, the cafe owner recently launched an improved version of his wine-infused coffee, and is already struggling to keep up with demand.

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Tacos are generally low-cost fare in Mexico – you can buy one from street stalls for as low as 10 pesos (¢50) – so how can one cost as much as a fully optioned family car?

Juan Licerio Alcala, the executive chef at the Grand Velas Los Cabos Resort, a luxury vacation destination in Baja California, and the creator of the world’s most expensive taco, says that the mind-blowing $25,000 price tag of this delicacy is justified by “the technique and the harmony that you will lift from the plate”. That’s a pretty vague explanation, but he assures those interested in sampling his creation that “it’s worth it”.

But if you don’t feel like taking Licerio at his word with 25 grand on the line, maybe the list of ingredients will give you a better idea of what you can expect from the world’s most expensive taco. To make the opulent dish, the Mexican chef takes a corn tortilla speckled with 24 carat gold flakes, which he then fills with Kobe beef, langoustines, Almas Beluga caviar and black truffle brie cheese. Then, the taco is dressed with a salsa based on Morita chiles and Kopi Luwak coffee, before being sprinkled with some edible gold flakes.

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We all loved eating raw cookie dough when we were children, but apparently a lot of adults like it too. DO Cookie Dough Confections, a small shop in Greenwich Village, New York, sells roughly 1,500 pounds of safe-to-eat raw cookie dough every day to people willing to spend over an hour in line for a chance to relive their childhood fantasies.

28-year-old Kristen Tomlan, the founder and CEO of DO Cookie Dough Confections never outgrew her craving for raw cookie dough. She always wondered why there wasn’t a place where people could enjoy their favorite treat, and started contemplating the idea of opening up her own business on a vacation, when she and a few friends stopped at a cookie shop, but instead of buying baked treats, they opted for a tub of raw cookie dough, which they ate in the car.

In 2014, Tomlan almost died after an allergic reaction to an antibiotic left her in a medically induced coma for three weeks, just a couple of months before her wedding. This near-death experience made her realize that life is short and she should follow her dreams. She first started her raw-cookie dough business online, and after getting coverage on a couple of popular websites, she and her husband had to rearrange the furniture in their apartment to accommodate commercial freezers. She soon quit her job in branding to focus solely on her business.

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Our senses of taste and smell are diminished at very high altitudes, and airlines apparently take this into consideration when developing their food menus, but until now, no one had tackled this issue when it came to beer. Luckily, one airline has recently announced a beer brewed specifically for consumption at 35,000 feet.

Betsy Beer, a brew formulated with the “ingredients, aroma and necessary carbonation to taste great both in the air and on the ground”, is the brainchild of Hong Kong-based airline Cathay Pacific in collaboration with McCann Worldgroup. It’s named after the company’s first ever airplane, and is produced Hong Kong Beer Co. using UK-sourced hops called ‘fuggle’, honey from Hong Kong, as well as dragon-eye fruit also known as ‘longan’.

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For years, companies have been researching ways to best package potato chips to prevent them from being crushed, but one company is actually crushing them on purpose so that you can just toss them in your moth directly from the bag, without touching them with your hands.

I’m not yet sure if Fail Chips are an actual product or just a promotional stunt, but the concept behind them is actually pretty cool. Most potato chip fans will tell you that the best part of a bag are the crushed chip bits at the bottom. They’re super salty, super seasoned, and best of all, you can toss them in your mouth straight out of the bag, without having to lay a finger on them. Well, somebody decided to make the best part of the bag the whole bag. They take full-size chips, crush them into small pieces, package them in colorful bags and sell them as tasty snacks.

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