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

itoggle caption Stacy Spensley/Flickr

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

itoggle caption Alastair Bland for NPR

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

itoggle caption Courtesy of Alejandro D'Acosta and Claudia Turrent

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

itoggle caption Jennifer Yin/Flickr

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

itoggle caption Jessica Greene

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

itoggle caption Luke Runyon/Harvest Public Media

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

itoggle caption Dario Lopez-Mills/AP