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Don't Let The Price Of Pine Nuts Keep You From Pesto

Hungry bugs and warmer temperatures mean pine trees aren't producing as many seeds as they once did, driving up the cost of Italian pine nuts to $120 per pound in some cases. Cookbook author Julia della Croce found a colorful — and delicious — alternative in pistachios.

Can Chocolate Boost Brain Health? Don't Binge Just Yet

There's tantalizing — if preliminary — evidence that compounds in cocoa may boost thinking, attention and memory. But headlines on the latest research get it wrong.

Bring Home The Bacon Or Put It In A Meat Locker?

If you're suddenly the proud owner of 25 pounds of pork or chicken, your freezer may feel the hurt. So marketers at the Cornell Cooperative Extension in Ithaca, N.Y., are piloting a community meat locker where consumers can store large quantities of meat purchased through meat shares.

After Immigration Bust, Herb Grower Tries A New Path

One of the nation's largest herb producers once relied heavily on undocumented labor, but has learned some hard lessons since an immigration crackdown. He says transitioning to a legal workforce was well worth it, but that navigating a cumbersome foreign worker program has been challenging.

Pot Liquor: A Southern Tip To Save Nutritious Broth From Greens

Boiling up a pot of kale or collard greens can be tasty, but it also strips out a lot of the vitamins that make these vegetables so nutritious. Southern chefs have long known how to salvage the leftover liquid. They drink it as a tonic, use it as a soup base or create incredible entrees.

Study: Sleep Deprivation Leads To Poor Food Choices

Researchers at the University of California, Berkeley found the part of the brain that enables good decisions gets hazy after an all-nighter. The part that craves rewards is revved up for more.

Heck No Or Let's Go? Your Thoughts On Lab-Grown Meat

Earlier this week, we told you about the world's first burger grown in a lab from stem cells. We've chosen a few comments about the technology, which range from disgusted to admiring.

The Cotton Candy Grape: A Sweet Spin On Designer Fruit

Grapes that taste like cotton candy? No, it's not a GMO experiment but rather the result of good old-fashioned plant-breeding techniques. One scientist has already brought these sweet treats to the market and hopes our grape choices will one day be as varied as our apple choices.

FDA Issues First Standards For 'Gluten-Free' Labeling

The Food and Drug Administration has issued the first standards for what food companies can label "gluten-free." Audie Cornish speaks to Dr. Peter Green, the director of the Celiac Disease Center at Columbia University, about the FDA announcement.

Lab-Grown Beef Passes Ethical But Not Taste Tests

Is it possible that, one day, beef production will not require grazing land, feed lots or slaughterhouses? In Britain, burgers made from cow stem cells were put to the taste test on Monday.