A Chinese food vlogger found herself at the center of a social media storm after she posted a controversial video of herself killing, deboning, and cooking a 90 kg alligator.

Nowadays people do all sorts of crazy, controversial things on camera for attention, from eating tapeworm-infested fish to crashing small airplanes, but most of them draw the line at gratuitous animal cruelty. One Chinese influencer recently learned the hard way that people don’t like it when you kill, dismember, and cook a defenseless wild animal for their viewing pleasure, and that the stunt may now get her in trouble with the law. Chu Niang Xiao He, a female food vlogger with over 3.5 million followers on Douyin (China’s version of TikTok), recently posted a short clip demonstrating how to kill and prepare an alligator in the comfort of your own home. It was meant to shock and draw attention, but it also attracted a wave of negative reactions and accusations of animal cruelty.

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A popular restaurant in Tokyo, Japan, sparked controversy for claiming to dip its delicious pork skewers in a sauce jar that has not been cleaned in over half a century.

Abe-chan, a famous pork skewer eatery in Tokyo’s Azabu Juban shopping district, was recently featured on a popular Japanese television show where it was revealed that one of the secrets to its success was a rather dubious-looking jar covered in a gelatinous mass. Apparently, this was the same sauce jar that pork skewers have been dipped in for the last sixty years, and the dark brown mass around the jar is the sauce that spilled over and hardened over the decades. According to the third-generation owner of Abe-chan, the jar has never been cleaned in the last six decades, which apparently contributes to the rich taste of the sauce.

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A Japanese YouTuber recently sparked controversy by posting a video of himself cooking and eating a broth made with dozens of man-o-war jellyfish for his over one million subscribers.

Popular Japanese YouTuber ‘homosapi’ (ホモサピ) has been criticized as irresponsible for trivializing the cooking and consumption of one of the most dangerous marine organisms in the world, the Portuguese man-o-war. Commonly referred to as a jellyfish, the man-o-war is actually a marine hydrozoan, an organism made up of smaller units called ‘zooids’ which are genetically identical but perform different functions. It has been known to deliver a painful sting powerful enough to kill many animals, and occasionally even humans. It’s one of the last things you’d want to come close to, let alone eat, but hey, anything for views, right?

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An amateur chef in Guatemala has become famous for turning the country’s Pacaya volcano into a pop-up pizzeria that serves fresh volcanically-baked pizza to tourists.

Mario David García Mansilla grew up in the shadow of Pacaya, one of Guatemala’s most active volcanos, and although he loved his home enough to know he never wanted to leave, he never imagined he would one day use the volcano as a pizza oven. Today, his now popular Pizza Pacaya has become one of highlights of visiting the active volcano, with tourists paying a premium to have Mansilla cook his delicious pies right on the smoldering volcanic rock, right next to flowing rivers of lava.

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Ben Cullen, a former tattoo artist turned food artist extraordinaire, has been getting a lot of attention for his amazing cake illusions, which range from desserts disguised as fruits and vegetables, to treats shaped as realistic human hands.

Looking at Ben Cullen’s mind-blowing cakes, you would think that he has been baking all his life, but in fact he only got into cakes five years ago, when a client he was tattooing showed him some cake decorating models she had made, which he found to be fascinating. He felt like he needed to give it a try himself, an as soon as he did, he became hooked. He had no previous experience or even the faintest interest in making cakes at the time, but as soon as he saw what other food artist were capable of, he felt like he needed to master the craft.

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Japan has always been a rich source of wacky news and ideas, and it doesn’t look like things are going to change anytime soon. Its latest offering – a YouTube channel focused mainly on cooking various foods on a hot computer CPU.

You probably already know that CPUs tend to get very hot, especially under load, but you’ve probably never thought of using a CPU as a hotplate to cook various foods on. Well, one Japanese YouTuber recently has and his videos have been getting quite a lot of attention recently. To be honest, he has been at it for at least six years, but the quality of his videos has drastically improved over time, which may explain why we’re only now seeing his works shared on social media. From boiled and fried eggs, to tiny wagyu steaks and even tiny donuts, there’s nothing this guy won’t try cooking on a hot computer processor.

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A Western Australian man claims to have successfully cooked a whole pork roast by leaving it inside a car for about 10 hours on a very hot day. Although he conducted the experiment for fun, the man did warn people not to leave their kids or pets in their cars during the summer.

Stu Pengelly, from Perth, in Western Australia, decided to see what would happen if he left a 1,5 kg pork roast on the front seat of his old Datsun for ten hours on a hot summer day. He put the meat in at around 7 a.m, when the thermometer showed a bearable 30 degrees Celsius (86 Fahrenheit) inside the beat-up vehicle, but by midday, temperatures reached a scorching 81 degrees Celsius (more than 177 Fahrenheit). Pengelly monitored the temperature throughout the day, and when the ten hours were up, he took the pork, sliced it and even took a few bites to show that it was cooked.

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This past summer British media reported the bizarre job ad posted by an eco-conscious couple looking to pay a chef £5,000 to prepare a wedding banquet out of roadkill.

The unusual ad, featured on Bark.com, the UK’s leading online local service marketplace, mentioned that the couple had already sourced about 20kg of roadkill, including squirrel, pheasant, rabbit, partridge and deer, and were looking for someone with experience in preparing courses out of wild meats. The ideal candidate would able to skin, butcher and joint the cuts of meat, as well as prepare them in such a way that the guests wouldn’t know what meat they were eating.

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Wattana Panich is a one of the most popular restaurants in Bangkok’s Ekkamai neighborhood, with hundreds of hungry patrons coming in to feast on its selection of delicious soups and stews every day. But the secret of the flavorsome dishes served at this Thai eatery may put a lot of Westerners off.

One of the most popular dishes at Wattana Panich is the rich beef noodle soup, made with stewed and raw beef, tripe, meatballs, internal organs and spices. But the most important ingredient is the broth, which, believe it or not, has been simmering for 45 years. It sounds  strange, but it’s true. Instead of throwing away the leftover broth every night, the owners of Wattana Panich carefully strain it and store it to be used as the base for next day’s batch of soup. They’ve been doing this every day for over four decades and credit it as the main secret to their delicious dishes.

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An Australian man from Mildura, in the state of Victoria, wanted to show the world just how hot the inside of a car can get on a hot day, so he left a raw steak inside his car for a few hours. When he came back, the steak was allegedly well done.

“Yesterday at 11am I put a porterhouse steak in my car which was parked in the shade and left it until 4pm,” the Mildura Dockside Cafe worker wrote on his Facebook page. “It was very well done upon my return. With this heatwave please remember never to leave children, elderly or animals in the car. Always check on elderly neighbors, ensure your pets have a way to keep cool and cool drinking water.”

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Believe it or not, you can actually cook meals in a dishwasher. It sounds kinda gross, but it’s a surprisingly popular cooking technique and actually produces decent results!

Dishwasher cooking has apparently been around since the 1970s, but the trend ‘caught steam’ in 2013, after Italian food writer Lisa Casali, a self-proclaimed dishwasher-cooking expert published a book on the subject. Cucinare in lavastoviglie (Cooking in the Dishwasher) was a big hit, and Casali also posted a series of videos online demonstrating how the technique works.  “It’s an easy technique within everyone’s reach and you can gain great advantages from it,” she says in one of her instructional videos. “All you need is a dishwasher and the will to experiment.”

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ChefCuisine is a new kitchen gadget that’s all set to revolutionise (read: eliminate) home cooking. Thanks to this offering from Swiss startup Nutresia, pretty much anyone can produce restaurant quality food at the touch of a button!

The machine, inspired by Nestle’s coffee capsule Nespresso machines, is capable of preparing fancy dishes from vacuum packed capsules or sachets. Each sachet contains a microchip that tells ChefCusine the exact cooking time and temperature.

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The people in Villaseca, Chile are some of the most the eco-concious on the Planet, using only sun-powered ovens to cook all their food. With these ovens, which can generate temperatures up to 180 degrees Celsius (356 degrees Fahrenheit), the villagers can prepare all kinds of dishes, including vegetables, meats and even deserts.

At first, cooking with solar energy was a necessity, due to the scarcity of wood in the country, which forced the villagers to spend hours on end every day looking for wood so they could eat. Two decades ago, the poor people of Villaseca were facing a tough wood crisis because of the desertification of the region. Every day, one member of the family had to go looking for wood to burn in their ovens so they could cook and eat warm meals. Thankfully, Rojas, a woman who lives in the Elqui Valley, and four other women were chosen to be guinea pigs in a trial project involving solar energy, conducted by the University of Chile. They were given specially engineered ovens that captured the sun’s rays and allowed any kind of food to be cooked in a heated compartment. The idea was well received, since the arid region is extremely sunny with more than 300 days of sunshine every year. Now, their sustainable ovens are the area’s main attraction and, the people there eat healthier because sun-cooked food lacks the carbon dioxide that emanates from burning wood.

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New York Post journalist, Stephanie Smith, truly believes the way to a man’s heart is through his stomach. After her boyfriend told her she is 300 sandwiches away from an engagement ring, Stephanie got cooking and started a blog to document her progress. She is currently at sandwich #176.

Stephanie says her relationship to her boyfriend, “Alexander Skarsgård look-alike” Eric, has always been centered on food. They met at a restaurant, he cooked her dinner on their second date, and they’ve hosted numerous dinner-parties together, so she knew how important food was to him. And there was nothing he liked more than sandwiches. “To him, sandwiches are like kisses or hugs. Or sex,” the young journalist says. The two New-Yorkers had been going steady for about a year and even moved into a cozy apartment together, but Stephanie was wondering what it would take for Eric to finally pop the big question. She found the answer one day, after she made him her her first a turkey on whole wheat bread, with mustard, lettuce and swiss cheese. “Honey,  this is the best sandwich ever!” Eric told her in between bites. When he was done, he dropped the bomb on her: “You’re, like, 300 sandwiches away from an engagement ring.” That was it, the secret to the marriage proposal she had been dreaming of. Stephanie didn’t really know hot to cook, but she was willing to learn and she wasn’t one to back down from a challenge.

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Sick of pretentious food blogs, Collin McQuistan, a foodie from Glasgow, Scotland, set up an unconventional blog where he documents all kinds of gourmet dishes cooked with weird ingredients like cat food, grass and toothpaste.

41-year-old Collin McQuistan only started his offbeat food blog last month, but he is already making headlines in international media, thanks to a series of downright bizarre ingredients he has used so far. First, it was the cat food. The amateur cook admits he had been curious about the taste of cat food ever since he was a child, and this was the perfect opportunity to finally try it. He opted for “Felix As Good As It Looks with Chicken in Jelly” and says he might have freaked out the cashier at the supermarket when she said something about “lucky cat”, and he replied “I don’t have a cat”. Collin describes her facial expression as “89% utter confusion and 11% pure terror”. About the cat food, he says it really does taste as good as it looks, but that’s only because it looks pretty bad. “I can reasonably say it is one of the most horrible things I have ever eaten,” the blogger writes. “It tastes of chicken, yes, but there is something so very very unpleasant about it I almost vomit; it has a very burnt-rubber undertone and the chicken is chewy and tough; it is slightly sulphorous and the jelly is slightly more palatable than the chicken bits in so far as it doesn’t provoke such a strong vomiting response.” Determined to urn the disgusting chow into something edible, McQuistan decided to use it in a Chinese stir fry, “because they eat cats in China so maybe there’s a logical tie-in there”. The dish turned out just “1% edible” and made his mouth produce “an alarming amount of saliva”.

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