Rafael Tonon

In Brazil, it’s not hard to find pizzas topped with french fries, crab, beef stroganoff, and even sushi. But the owner of Pizzaria Bate Papo is taking pizzas to an absurd extreme.

“We usually think of the fish as a whole thing, and don’t pay attention to the different flavors of the meat closer to the the spine or the tails, for example, or how jelly-like and sticky its head can be.”

Two scientists from the Federal University of Rio Grande, in Brazil, have developed a flour made of cockroaches that contains 40 percent more protein than the normal wheat flour.

Heroica’s beers are infused with the branches of centennial Japanese bonsai trees, pruned by one of Brazil's biggest bonsai masters.

Las Nenas Steakhouse allows carnivores to get their piece of chorizo or bife ancho without ever stepping out of their cars

Customers pay around $80 US per month to "own" ten square meters of land, decide which seeds they want planted, and reap everything that grows.

“When an animal kills another one to feed himself, he doesn’t have preferences," says Ariel Argomaniz, one of several chefs who recently gathered to cook an over-the-top nose-to-tail feast in São Paulo.

Simone Mattar's heads do not contain brains. Instead, they're variously filled with cheese, chocolate, and eggplant mousse, and are intended to make diners reflect on feelings of not belonging in the world.