Nutrition researchers are reaching a new consensus: Cut back on all those refined carbs. And remember that some fat is good. Stacy Spensley/Flickr hide caption

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Hall makes the hors d'oeuvres version of spanakopita. Meredith Rizzo/NPR hide caption

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Vermont has dropped the old system of grading of maple syrup in favor of a new plan that names both color and flavor. Toby Talbot/AP hide caption

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This Vivace "no-kill" caviar was harvested from a Siberian sturgeon via a massage-based technique. The fish didn't die. But did the taste survive? Alastair Bland for NPR hide caption

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The Diamondbacks' D-bat Dog is an18-inch corn dog filled with cheese, bacon and jalapeño. @DBACKS VIA TWITTER hide caption

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Architects Alejandro D'Acosta and Claudia Turrent incorporated materials salvaged from boats into the Vena Cava winery in Baja's Guadalupe Valley. Courtesy of Alejandro D'Acosta and Claudia Turrent hide caption

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The 1990s were rife with low-fat packaged snacks, from potato chips to cookies. Youtube and RetroJunk hide caption

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Beware the siren's call of this chocolate delight: Ebinger's Blackout Cake is as arduous to make as it is delicious to taste. Jennifer Yin/Flickr hide caption

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Doug and Barb Garrott assemble a Lido 2 grinder at their home in Troy, Idaho. They've spent the past three years perfecting their design for the hand-cranked machine. Jessica Greene hide caption

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Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working cattle ranch owned by The Nature Conservancy. The ranch is an experiment in planned grazing, which aims to improve soil health and help ranchers' bottom lines. Luke Runyon/Harvest Public Media hide caption

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A worker unloads a truck full of Mexican limes at a citrus packing plant in La Ruana, in the state of Michoacan, Mexico. Dario Lopez-Mills/AP hide caption

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