While this pizzeria in Belmar, N.J., remained closed after Hurricane Sandy, Geno D's in Toms River turned out 500 pies to grateful customers on Wednesday. Michael Loccisano/Getty Images hide caption

itoggle caption Michael Loccisano/Getty Images

What they pull up is discouraging. Normally, 30 seconds under water would bring up a cage full of mostly healthy oysters. This time, Jimmy Bloom pulls up a cage that is barely one-third full. And it's haul is a mix of broken, chipped, meatless oysters. Jeff Cohen for NPR hide caption

itoggle caption Jeff Cohen for NPR

Skeletons: Skeleton imagery pervades this holiday. In pre-Columbian times, the Day of the Dead was celebrated in August. It now takes place on Nov. 1 and Nov. 2, coinciding with the Catholic holidays of All Saints' Day and All Souls' Day. Karen Castillo Farfán/NPR hide caption

itoggle caption Karen Castillo Farfán/NPR

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

itoggle caption iStockphoto.com

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

itoggle caption Joel Saget/AFP/Getty Images

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

itoggle caption Lynn Ketchum/OSU

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

itoggle caption Timothy A. Clary/AFP/Getty Images

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

itoggle caption Marco Vasini/AP

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

itoggle caption Courtesy of @LisaSKim