Two styles of cleaned bird's nest, Yan Zhan (L) and Su Zhan (R) await repacking at a processing plant in Kuala Lumpur, February 17, 2015. Prized in China for is alleged health benefits for hundreds of years, nests made from swiftlets' saliva are being mixed into coffee and cereal as the Southeast Asian producers of the delicacy seek to broaden its appeal, and their profit margins. The nests are among the world's most expensive foods, selling for up to $2,500 a kg and the swiftlets that weave them are indigenous to Indonesia, Malaysia, Thailand and Vietnam. (Photo by Olivia Harris/Reuters)

In this Thursday, February 19, 2015 photo, participants at a seminar on edible insects taste a Cricket Consomme at Le Cordon Bleu cooking school in Bangkok, Thailand. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and grilling insects to extract innovative flavors they say could open a new frontier for the world of gastronomy. (Photo by Sakchai Lalit/AP Photo)

Sushi Cats (originally branded as Neko-Sushi) is a series of photographs created by the Japan-based company Tange & Nakimushi Peanuts. In this series the creators have dressed up a number of cats and placed them on top of oversized balls of sushi rice. The kitties don’t look too happy with what is going on, though they do look adorable in their little outfits. Tange & Nakimushi Peanuts didn’t think that making a set of photos was enough, so they’ve also created an Android and iPhone apps featuring Sushi Cats. Moreover, people living in Japan can visit their website, if they wish to order photo prints, postcards, and other items. (Photo by Tange & Nakimushi Peanuts)

This picture taken on November 9, 2014 shows sharks for sale as a man removes the fins at a traditional market in Tanjung Luar in Lombok, West Nusa Teggara. Hundreds of sharks are hauled ashore every day at a busy market on the central Indonesian island of Lombok, the hub of a booming trade that provides a livelihood for local fishermen but is increasingly alarming environmentalists. The fins are sold to other Asian nations, including Singapore, Hong Kong and Taiwan, where shark-fin soup is considered a delicacy. (Photo by Sonny Tumbelaka/AFP Photo)

A restaurant in Chelsea is giving customers the ultimate post-pub treat – by selling a burger for £1,100. The world's most expensive burger, dubbed the “Glamburger”, is stuffed with a burger patty made from 220 grams of Kobe Wagyu beef minced with 60 grams of New Zealand venison and seasoned with smoked Himalayan salt. (Photo by Groupon)

Burger King employee Rumi Sekine shows the Kuro Diamond burger, right, and the Kuro Pearl burger at its Shibuya restaurant in Tokyo Tuesday, September 16, 2014. The international hamburger chain in Japan will launch the two new “kuro burger”, or “black burger” menus that sport buns, cheese and sauce all in black color, starting on Friday, Sept. 19, for a limited period. The buns and cheese are darkened with bamboo charcoal while the beef patties made with black-pepper are topped with the garlic sauce using squid ink. (Photo by Koji Sasahara/AP Photo)

A man roasts dog at Langowan traditional market on August 9, 2014 in Langowan, North Sulawesi. The Langowan traditional market is famous for selling a variety of extreme food such as dogs, bats, rats, wild boar, and snakes. (Photo by Putu Sayoga/Getty Images)

The proliferation of marijuana edibles for both medical and recreational purposes is giving rise to a cottage industry of baked goods, candies, infused oils, cookbooks and classes that promises a slow burn as more states legalize the practice and awareness spreads about the best ways to deliver the drug. Edibles and infused products such as snack bars, olive oils and tinctures popular with medical marijuana users have flourished into a gourmet market of chocolate truffles, whoopie pies and hard candies as Colorado and Washington legalized the recreational use of marijuana in the past year. Photo: In this Thursday, July 10, 2014, photo, Mike Fitzgerald, right, teaches behind a sample display of cannabis-infused products during a cooking class at the New England Grass Roots Institute in Quincy, Mass. (Photo by Michael Dwyer/AP Photo)