Michael Solomonov describes Israeli-style hummus as "a marriage of chickpeas and tehina." Michael Persico/Houghton Mifflin Harcourt hide caption

itoggle caption Michael Persico/Houghton Mifflin Harcourt

Modern, domesticated rice comes in a range of colors, usually described as white, red and black. But collectors have never found black grains in more than a thousand samples of wild rice stored in gene banks. Now geneticists have traced this rare grain's origin and spread. Courtesy of Takeshi Ebitani/Takuya Yamaguchi. hide caption

itoggle caption Courtesy of Takeshi Ebitani/Takuya Yamaguchi.

The large British study, begun in 1958, tracked the diet, habits and emotional and physical health of thousands of people from childhood through midlife. iStockphoto hide caption

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From left: Sodium benzoate, azodicarbonamide, shellac. The images are from Ingredients: A Visual Exploration of 75 Additives & 25 Food Products. Dwight Eschliman/Regan Arts hide caption

itoggle caption Dwight Eschliman/Regan Arts

Longer lines in the cafeteria and shorter lunch periods mean many public school students get just 15 minutes to eat. Yet researchers say when kids get less than 20 minutes for lunch, they eat less of everything on their tray. iStockphoto hide caption

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Diabetic patients get their feet treated at the Nauru Center of Public Health. The Pacific island nation has a high rate of type 2 diabetes. Matthieu Paley/Corbis hide caption

itoggle caption Matthieu Paley/Corbis

About 50 percent of the vegetables available today are tomatoes and potatoes, according to new USDA data. Lettuce is the third most available single vegetable. Legumes and all other vegetables make up 41 percent of what's available. Ryan Kellman/NPR hide caption

itoggle caption Ryan Kellman/NPR