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The Salt Featured Two

"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

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Maria Fabrizio for NPR

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

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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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Tamara Keith/NPR

The Bloody Mary Meat Straw: An All-American Story

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Robert Blanc (left) and his brother, Didier, stand in the middle of their vineyard, Domaine Saint Firmin, near the town of Uzes, in southern France. The area is known for its rosé wine in the summertime, and Robert Blanc says American importers have come looking for theirs. Eleanor Beardsley/NPR hide caption

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Eleanor Beardsley/NPR

Why French Winemakers Are Seeing The World Through Rosé-Colored Glasses

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Ah, sugar — we love the sweetness, but not the calories. For more than a century, food technologists have been on a quest for the perfect, guilt-free substitute. The latest candidate, allulose, is not available to consumers in a crystal form: It is a syrup only available to manufacturers. Ryan Kellman/NPR hide caption

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Ryan Kellman/NPR

In The Search For The Perfect Sugar Substitute, Another Candidate Emerges

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Galdakao Mayor Ibon Uribe (left) and volunteer Javier Goikoetxea pose in front of the Solidarity Fridge, Spain's first communal refrigerator, shared by citizens in Galdakao, a city outside Bilbao. Lauren Frayer for NPR hide caption

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Lauren Frayer for NPR

To Cut Food Waste, Spain's Solidarity Fridge Supplies Endless Leftovers

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Le louche refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a brouilleur, a device that holds the ice and lets water slowly drip down. Courtesy of Scott MacDonald hide caption

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Courtesy of Scott MacDonald

A plate of huevos rancheros topped with a basted egg. Lydia Thompson/NPR hide caption

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Lydia Thompson/NPR

The Basted Egg: A Foolproof Play On The Poach

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Olive oil gets filtered in an oil mill in a Portuguese oil farm near Evora. Rick Mattes says that if an olive oil's concentration of fatty acid rises above 3.3 percent, it's no longer considered edible. And it'll be brimming with oleogustus. Francisco Seco/AP hide caption

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Francisco Seco/AP

Scientists Make The Case For A 6th Taste — But It's Less Than Tasty

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Thai and Burmese fishing boat workers sit inside a cell at the compound of a fishing company in Benjina, Indonesia on Nov. 22, 2014. The imprisoned men were considered slaves who might run away. Dita Alangkara/AP hide caption

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Dita Alangkara/AP