The KaiKai Book

Not one chicken egg was cracked open in the making of the latest episode of “Around the World.” Instead, Great Big Story senior producer/egg connoisseur Beryl Shereshewsky talked to seven people in seven countries to find out what other kinds of eggs they like and how they make them. In South Africa, massive ostrich eggs are what’s for breakfast, and they’re hard to crack. Teeny, tiny, juicy snail eggs are an expensive treat in France. In Japan, octopus eggs are a delicacy, and duck eggs are the main ingredient in a yummy tea in Indonesia.

From traditional crawfish boils to unique Cheeto-dusted sushi burritos, here are 37 dishes seafood lovers need to try before they die.

In this video chef Katie Pickens is at Maruhide in California, one of the countries top sea urchin processors. Once in, Katie learns how uni is de-shelled, cleaned and sorted.

Bury, Lancashire, England is known for being the capital of black pudding. The sausage made of cereals and blood is a delicacy here, eaten as a takeaway food with sauce or in a bread roll. Richard Morris from the Bury Black Pudding Company takes us through the making process step by step. His grandfather was a butcher, and it is his black pudding recipe that the company uses today. Editor's note: This footage was filmed on March 4, 2020. #FoodInsider