The secret to making something low-fat taste good and keep us fuller longer may be in its thickness. iStockphoto.com hide caption

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Is there an angel or a devil behind the mask? Scientists say it may not matter in terms of anonymous behavior. Joel Saget/AFP/Getty Images hide caption

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Oregon State University food science and technology students mix a batch of havarti cheese in a cheesemaking class. Lynn Ketchum/OSU hide caption

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People try to get through the aisles at Whole Foods Market in Midtown in New York on Sunday before the storm. Timothy A. Clary/AFP/Getty Images hide caption

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An inspector checks a wheel of Reggiano cheese at the Parmigiano-Reggiano storehouse in Bibbiano, Italy. Earthquakes rocked the region, sending the cheese toppling. Marco Vasini/AP hide caption

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For The Love Of Cheese, Diners Unite In Italy

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Five savory cupcakes: Chicken potpie, lasagna, grilled cheese, mac n' cheese and the Thanksgiving leftovers. Courtesy of @LisaSKim hide caption

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'Smitten Kitchen' Takes The Fuss Out Of Cooking

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Red clover sprouts are pretty, but they and other sprouts have been linked to too much foodborne illness for major grocers to continue carrying them. Stephanie Phillips/iStockphoto.com hide caption

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While lots of labels tout their lack of genetically modified ingredients, if California's Prop. 37 succeeds, foods containing GMOs would have to be labeled. Paul Sakuma/AP hide caption

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The Bristol's Beef Heart Jody Eddy hide caption

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Beef Heart: An Unexpected Meal That Spans Generations

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