Russian workers threw contraband peaches off a truck outside the city of Novozybkov on Aug. 7. AFP/Getty Images hide caption

One-year-old Emily offers her dad, The Sporkful's Dan Pashman, a bite of watermelon (before dropping it on the floor). Jennifer Hsu/WNYC hide caption

Chef Homaro Cantu holds a tomato in the kitchen of his Chicago restaurant Moto in 2007. Haute cuisine and extreme science collided in the kitchen of Chef Cantu, who took his own life Tuesday. Jeff Haynes/AFP/Getty Images hide caption

Voltaggio sprinkles sugar on granola pancakes, a dish from his new cookbook, Home. Emily Jan/NPR hide caption

The Wassail cider bar, which recently opened in New York City, offers a dozen ciders on tap and another 80 or so in bottles. Noah Devereaux for Wassail hide caption

Vanilla is seemingly a prima donna spice because its pods have to be hand-pollinated and then boiled and dried in the direct sun for only one hour. iStockphoto hide caption

Muslim men attend Friday prayers at La Pau Islamic Center in Tarragona, a Mediterranean coastal town where Muslims comprise about 10 percent of the population. Lauren Frayer/NPR hide caption

In Africa, land that borders forests is increasingly used for farming. Courtesy of Douglas McCauley hide caption

Like dragon eggs stuffed with fiery peppers: KISS steamed buns will hit convenience store shelve in Japan next week. The buns are seen here in a news release from the Circle K Sunkus chain. Circle K Sunkus hide caption

This picture taken on Jan. 27, 2015 shows a seized cat in one of the cages being transported in a truck in Hanoi. AFP/Getty Images hide caption

Herman Travis (L) with his friend, Robert Cochran (R) at StoryCorps in San Francisco. Travis delivers groceries from a local food bank to his elderly neighbors, like Cochran. Courtesy of Storycorps hide caption

Susan Tannewitz-Karnes grew up eating Mrs. Lawrence every Christmas. The tea cake was so beloved that Tannewitz-Karnes and her siblings would argue over who received more than their fair share. Courtesy of Susan Tannewitz-Karnes hide caption

Chef Jay Bentley makes his pork schnitzel with panko instead of the more traditional bread crumbs. He gets his pork from growers who raise heritage-style pigs that are allowed to forage outside. Courtesy of Jay Bentley hide caption