The Original Grape-Nuts, which now bear a non-GMO label, no longer contain vitamins A, D, B-12 and B-2. Claire Eggers/NPR hide caption
Anthony Keels, bar manager at Verbena in San Francisco, serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-changer. Stacy Adimando for NPR hide caption
A worker at Moo Cluck Moo, a fast-casual burger and chicken chain in suburban Detroit, prepares a meal. Workers at Moo Cluck Moo all make $15 an hour. Zachary Rosen for NPR hide caption
Mattheos Koffas (left), a biochemical engineer at Rensselaer Polytechnic Institute, and Andrew Jones, a graduate student in his lab, with a flask of microbe-produced antioxidants. Dan Charles/NPR hide caption
Vani Hari, known as the "Food Babe," speaks at the Green Festival in Los Angeles on Sept. 12. Hari has made a name for herself by investigating ingredients in Big Food products that she deems potentially harmful. But critics accuse her of stoking unfounded fears. Jonathan Alcorn/Bloomberg via Getty Images hide caption
Wilbur Sargunaraj takes us on a culinary tour of village food in India. Wilbur Sargunaraj for NPR hide caption
Nicholas Komninos (from left), Anthony Pernisi and Ashlee Doele are among the 25 students who signed up for the first suds-specific class in Paul Smith's College's new minor in craft beers. It's a three-credit course in brewing, replete with labs and lectures. Joe Conto/Courtesy Paul Smith's College hide caption
The Pantelligent frying pan uses a smartphone app to control cooking temperature. Pantelligent hide caption
Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. iStockphoto hide caption
George Hastings shucks oysters at the Oyster Riot 2014 in Washington, D.C. He's been traveling the country on the shucking circuit for four decades. Meredith Rizzo/NPR hide caption
A look inside the kitchen of the Whoa Nellie Deli, in Lee Vining, Calif. The casual eatery, which operates out of a Mobil gas station, turns out everything from vegetarian chili to wild buffalo meatloaf and fish tacos. Courtesy of Tioga Gas Mart hide caption
Samples of carrots cooked three ways are placed on a table for the kids at Walker-Jones Educational Campus, in Washington, D.C., to sample after they have finished lunch. The crowd favorite will later end up on the school lunch menu. Claire Eggers/NPR hide caption
With over 700 pages and 600 recipes, Mexico: The Cookbook, attempts to document exhaustively the country's varied regional cuisines. Recipes in the book include (from left): potato and chorizo tacos; divorced eggs with tomatillo sauce; and tikin-xik fish, a grouper dish from the Yucatan Peninsula. Courtesy of Fiamma Piacentini-Huff and Phaidon hide caption
Free-range chickens stand in a pen at an organic-accredited poultry farm in Germany. Joern Pollex/Getty Images hide caption
Smoke and mirrors: Dave Arnold plays around with liquid nitrogen in a cocktail glass during his interview with NPR's Ari Shapiro. Claire Eggers/NPR hide caption
Roasted pineapple Alan Richardson /Houghton Mifflin Harcourt hide caption