In Key Ingredient Pops for Champagne chef Luke Creagan takes on bamboo worms, which he ordered from a Pennsylvania bait shop—they came in cans labeled “Not for human consumption.” Fried, they’re a common street food in Thailand, and Creagan too decided to go that route, frying them with french fries and cheese curds to make poutine. He’s not putting the dish on the menu, but he says that “If someone comes in and asks, I’ve got cans of them, and if you’re crazy, I’ll fry some up for you.” Next up is Dirk Flanigan of Henri and the Gage, working with sugarcane.