Smithsonian Networks has announced a new series set to explore the worldwide art of cooking and consuming insects.

Bug Bites is a six-part, short-form series co-produced with Blue Ant Media.

Despite North Americans’ squeamishness around eating bugs, insects are consumed by 30 percent of the world’s population. They’ve only slowly started making their way onto North American plates as a healthy, protein-rich and sustainable culinary alternative to other meats.

Host Haley Chamberlain Nelson is a biologist and self-proclaimed foodie. Each episode will follow her as she walks viewers through the natural history of one particular critter, and then cook up a dish featuring that episode’s star insect with the help of one of the series’ expert chefs.

The chefs will include David George Gordon, Seattle-based author of 20 cookbooks, known for his tarantula tempura; Joseph Yoon, founder of New York catering company Yummy Eats and the inaugural Brooklyn Bugs event in 2017, who will show Nelson how to make mealworm popover and tapenade, along with lobster and scorpion frittata; Omar Rodriguez, head chef at José Andrés’ Oyamel restaurant in DC, who will cook up Mexican grasshopper tacos; and Megan Miller, co-founder of Bitty Foods who makes macadamia nut cookies with a twist — her company’s signature cricket flour.

Executive producers on the series include Joseph Giraldi, Tria Thalman and Anna Sand, with Gina Hutchinson serving as supervising producer. Shoshana Cohen and Anisa Peters are producers.

Bug Bites will stream, in its entirety, on Aug. 27, exclusively on Smithsonian Earth in the U.S., available on Apple, Roku, Amazon, Android and on the Smithsonian Earth website.