They are the gateway bug into the intoxicatingly crunchy world of insect eating. After lying dormant for nearly 20 years, the cacophonous Brood X cicadas have finally emerged on the East Coast. But ...

Chef Joseph Yoon began cooking cicadas after experimenting with insects for an art project. He shared his experience with Morning Edition. The cicadas are coming! And so are some new flavor profiles.

CHESTERFIELD, Mo. — A "bug chef" will be cooking up cicadas publically at an upcoming Sophia M. Sachs Butterfly House event. The cooking demonstration will take place at the Butterfly House's ...

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One person’s pest may be another person’s repast. The trillions of cicadas that will blanket wooded areas of central Illinois later this month are not only edible, but the insects are high in protein ...

When professor Jerome Grant, an entomologist at the University of Tennessee Institute of Agriculture, told me that cicadas were edible and that he was planning on cooking them, I excitedly volunteered ...

We have some fancy names for certain styles of foods such as charcuterie for a tray of appetizers and etouffee for shrimp stew. Shall we move on to “entomophagy” for ...

And finally today, if you are on the East Coast, you already know. They seem to be everywhere. I'm talking about the cicadas of Brood 10, those red-eyed bugs that emerge from the ground every 17 years ...

Editor's Note: This is an excerpt from WBUR's Saturday morning newsletter, The Weekender. If you like what you read and want it in your inbox, sign up here. After 17 years underground, Brood XIV ...