Chef Homaro Cantu holds a tomato in the kitchen of his Chicago restaurant Moto in 2007. Haute cuisine and extreme science collided in the kitchen of Chef Cantu, who took his own life Tuesday. Jeff Haynes/AFP/Getty Images hide caption

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Chef Andrew Gerson of Brooklyn Brewery organized a dinner party featuring ingredients used by Dutch settlers and Native Americans living in 1650s New York City. Courtesy of Brooklyn Brewery hide caption

itoggle caption Courtesy of Brooklyn Brewery

Food companies can make safety evaluations of their products in secret without ever telling the Food and Drug Administration. Luciano Lozano/Ikon Images/Corbis hide caption

itoggle caption Luciano Lozano/Ikon Images/Corbis

Performance nutrition experts recommend stopping at all the hydration stations for a quick fill-up of a sports drink to replenish the glycogen that's being burned during a marathon. iStockphoto hide caption

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In the Fortune Garden kitchen in El Centro, Calif., near the Mexican border, cooks speak to each other in Cantonese, and waiters give orders in Spanish. Courtesy of Vickie Ly/KQED hide caption

itoggle caption Courtesy of Vickie Ly/KQED

The new line of HiSo edible insects. The fried crickets are on the top row, in order: original flavor, cheese, barbecue, seaweed. The fried silkworm pupae snacks are seen on the bottom row, in the same order of flavors. Michael Sullivan for NPR hide caption

itoggle caption Michael Sullivan for NPR

Workers pick asparagus in early April at Del Bosque Farms in Firebaugh, Calif. This year, some farmers in the state will get water, others won't, based on when their land was first irrigated. David Paul Morris/Bloomberg/Getty Images hide caption

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Food on display at a Miami supermarket. Advocacy groups say they're concerned that Americans are consuming foods with added flavors, preservatives and other ingredients that have never been reviewed by regulators for immediate dangers or long-term health effects. Joe Raedle/Getty Images hide caption

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