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  • From the hard to make

  • to the hard to find

  • to the potentially deadly to consume,

  • we're taking a look at 18

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  • Đông Tảo chickens, or dragon chickens,

  • look like a bird wearing a pair of Uggs.

  • But their oversized feet

  • are the telltale feature of this rare bird.

  • Đông Tảo chickens have a dark meat

  • with a color closer to red meat.

  • In Vietnam, where these birds are bred,

  • the birds are often eaten during the Vietnamese New Year

  • but need to pass high standards to be deemed worthy.

  • Buyers look for a tall chicken

  • that weighs around 5 kilograms

  • with thick red feet and shiny black feathers.

  • A typical American cow produces

  • about 28 liters of milk per day.

  • Compare that to the sole liter

  • a single donkey generates in 24 hours,

  • and donkey cheese already starts to feel pretty exclusive.

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  • than any other common variety

  • and lacks enough of a key protein that's found in cow's milk

  • to easily cultivate cheese,

  • meaning the process to turn donkey's milk

  • into cheese is kept under lock and key.

  • Super filling with a nutty, earthy flavor,

  • the cheese can sell for $500 for a single pound.

  • This giant ocean slug is a sea cucumber,

  • a bottom-feeder with a tubular shape

  • that has no limbs and no eyes

  • but a ton of monetary value.

  • It can be found all over the world

  • but is most prevalent in the Pacific Ocean.

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  • sea cucumbers are beloved for their thick, chewy bite

  • that's full of protein and antioxidants but low in fat.

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  • can set you back $3,500 for a single kilo,

  • which is a little bit more than 2 pounds.

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  • it's unlikely you've encountered this chicken,

  • charcoal black from gizzard to feathers to feet.

  • The Ayam Cemani, bred on the islands of Indonesia,

  • has a dominant gene that makes the chicken appear black

  • all the way down to its organs.

  • Just one of these chickens could cost around $200,

  • though due to fears of the spread of bird flu,

  • the chicken isn't often cleared for export,

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  • While it's common knowledge that caviar is pretty rare,

  • your bougiest caviar ain't got nothing on this.

  • "Almas" means "diamond" in Persian,

  • and while all caviar comes from wild sturgeon,

  • Almas caviar stands out from other fish eggs

  • with a golden color derived from an extremely rare

  • albino sturgeon that lives in the Caspian Sea.

  • It's said to have a spongier texture

  • with a less salty but nuttier flavor

  • than your average caviar.

  • Saffron is the world's most expensive spice,

  • with a single pound setting you back $1,500 or more.

  • Bringing it back to high-school Earth science,

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  • or the part of a flower where pollen germinates.

  • Since each flower grows only three stigmas,

  • it takes 17,000 flowers grown in a quarter acre of land

  • to make a single pound.

  • Matsutake mushrooms are known

  • as the king of mushrooms in Japan.

  • In wild forests, these mushrooms are rare

  • because they need really specific conditions to grow.

  • And even then, the blossomy mushrooms

  • are susceptible to becoming snacks for wildlife.

  • Many say they're worth the hunt

  • for their spicy, pungent aroma

  • and woodsy, earthy flavor.

  • When you think of a bird's nest,

  • you likely picture a mound of twigs and leaves.

  • But swiftlets make their nests entirely

  • out of their own sticky saliva,

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  • In the wild, the birds build their nests

  • on dangerously high cave ledges,

  • making harvesting nearly, but not quite, impossible.

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  • Fugu, a type of puffer fish,

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  • that when not properly removed

  • are more lethal than cyanide if consumed,

  • giving the fish a reputation

  • as the most dangerous food on Earth.

  • It's because of this toxicity

  • that preparation of the fish

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  • where fugu is considered a delicacy.

  • Chefs train for years before taking an extensive exam

  • just to earn certification to serve fugu.

  • When sliced into sashimi, fugu has a mild,

  • fresh taste with a chewy texture.

  • This melon might look like your average cantaloupe,

  • but it is so much more.

  • In fact, one Yubari King melon

  • sold for $14,500 in 2018.

  • And although the melons are grown

  • in temperature-controlled greenhouses

  • for cultivation all year round,

  • they're still pretty rare.

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  • through the entire growing process,

  • where each melon tree is pruned of its crop

  • down to a single fruit,

  • which they even massage by hand to ensure perfection.

  • If you're looking to taste one yourself,

  • make some friends in high places,

  • since Yubari King melons are typically purchased as gifts.

  • Bred exclusively in the Iberian Peninsula

  • of Spain and Portugal,

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  • feeding off grains and acorns,

  • lives the black Iberian pig.

  • The most coveted part of the animal is the legs,

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  • and cured in stages over years

  • before they're finally ready for sale.

  • The finished legs are sliced wafer thin,

  • making for a uniquely fatty, succulent bite

  • of sweet, salty ham with a bit of a nutty flavor.

  • Truffles in general are pretty rare,

  • but white truffles take it to the next level.

  • Prone to growing near the roots

  • of hazelnut and oak trees in Italian mountains,

  • truffles are wild fungus that require

  • specially trained dogs or hogs to sniff out.

  • A white Alba truffle lacks an outer shell,

  • giving it a golden color with a knobby shape

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  • We all know the excitement of thick, sugary syrup

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  • So it may be a shock to hear

  • that the sugary goodness is often more likely

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  • 40% of the US's real, pure maple syrup

  • is tapped from the trees of Vermont.

  • And while you may be thinking,

  • "A forest full of trees, all this syrup