Chipotle restaurant workers fill orders for customers in Miami, Fla., on April 27, 2015, the day that the company announced it will only use non-GMO ingredients in its food. Joe Raedle/Getty Images hide caption

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Frozen tuna lies on the ground at the Tsukiji fish market in Tokyo. The FDA recommends freezing raw fish before serving it in sushi as a way to keep it free of parasites. But as a recent outbreak of Salmonella in the U.S. highlights, freezing doesn't guarantee that raw sushi fish is pathogen-free. Koichi Kamoshida/Getty Images hide caption

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Yellowtail jack (Seriola lalandi) at HSWRI in San Diego. Courtesy of HSWRI hide caption

itoggle caption Courtesy of HSWRI

Copenhagen, Denmark - October 11, 2014: fruits and vegetables stalls at market in Copenhagen. Customers are choosing goods for themselves. These stalls is located between market halls where one can find over 60 stands with everything from fresh fish and meat, as well as small places to get a quick bite. It is located near Nørreport metro station. iStockphoto hide caption

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Line-sitters waited for hours outside Franklin Barbecue in Austin, Texas, on July 3. Jorge Sanhueza-Lyon/KUT hide caption

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"Probably females are better at accessing olfactory memories, but I don't know why," says Robert Bath, a wine and beverage studies professor at the Culinary Institute of America in Napa Valley. "Maybe men don't pay as much attention?" Maria Fabrizio for NPR hide caption

itoggle caption Maria Fabrizio for NPR

Eat fish or take a fish oil supplement? Research suggests eating fish regularly over a lifetime is good for the brain. But when it comes to staving off cognitive decline in seniors, fish oil supplements just don't cut it, a study finds. iStockphoto hide caption

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Kumu (sp. Parupeneus porphyreus). The Whitesaddle Goatfish has a special place in Hawaiian culture. In ancient Hawaii, the fish were used in offerings to the gods. Courtesy of Derek Yoshinori Wada hide caption

itoggle caption Courtesy of Derek Yoshinori Wada

This Bloody Mary served at the Nationals Park in D.C. came with a meat straw, which infuses each sip with an umami flavor. Ben Hirko first came up with the concept while tending bar one snowy night in 2009. The straws have become a hit. Tamara Keith/NPR hide caption

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