We’re living in an age of mashup-food mania, a time in which a new frankenfood unveils itself everyday. To help you keep up with all the new hypebeast snacks on the scene, we’ll be doing a weekly roundup of ridiculous mashup foods you need to know about right now, and ranking them on staying power. Read on!

Pasta + Sushi = Pasta Sushi

Pasta Sushi from my book Pasta Modern.

A photo posted by Francine Segan (@francinesegan) on

The mashup: According to food historian and author Francine Segan, this has been a thing in Italy for about 5 years already. It was invented by two Michelin-starred Italian chefs but replicating it is pretty simple: you take al dente sushi shells, season them with something acidic (as you would with sushi rice), and then stuff them with whatever raw seafood you like.

Staying power: Low. We’re not sure why people suddenly started talking about pasta sushi this week. As we said, it’s been around for years, and most of the recent articles about it reference Segan’s Pasta Modern cookbook which came out in 2013. Since we didn’t hear a peep about it over the last year and half, we’re suspect the current interest will be over momentarily.

S’mores + Taco = S’mores Taco

Photo: The Vulgar Chef

The mashup: Tis exactly what it sounds like. The “recipe” is courtesy of the extremely uncourteous Vulgar Chef, who crushed four graham crackers, mixed them with four egg yolks, and then baked them at 400 degrees into a hard taco shell. You know how to do the rest.

Staying power: Low. This looks delicious, but is more effort (involves actual cooking) and less fun (doesn’t involve fire) than a regular S’more. We don’t really see it taking off among homecooks, but props to Vulgar Chef for thinking up something Taco Bell will probably “invent” at some point in the future. (Photo: The Vulgar Chef)

Bulgogi + Pizza = Bulgogi Pizza

Photo: Annette Ekin/ Roads & Kingdoms

The mashup: Slate and Roads & Kingdoms recently co-published a fascinating feature on Korea’s wacky pizza culture. Among the photos of burnt-rice crusts and pickle-and-strawberry toppings was this: a pepperoni and bulgogi (marinated beef) with gochujang sauce (a spicy condiment made from chili and fermented soy bean).

Staying power: High. The rectangular pie came from Pizza by the Slice, a popular bespoke pizza restaurant in Seoul’s Gangnam district. The article’s author, Annette Ekin, tasted a bulgogi, onion, and green pepper pizza with wasabi ranch sauce, and pronounced it delicious. (Photo: Annette Ekin/ Roads & Kingdoms)

Omelet + Ramen = The Ramlet

The mashup: Eggs à la Chang? Yes, please. Momofuku chef David Chang flavors eggs with instant ramen seasoning, beats them, then cooks them into a “ramlet.” Because Chang is a next-level dude, he then slits open the ramlet lengthwise and stuffs it with scrambled eggs.

Staying power: High. If you’re not making this ramlet and a side salad for lunch right now, you’re tripping. And remember, kids: always beat your eggs with a pair of chopsticks.