Despite assumptions that peanut, egg and other allergies are becoming more common in the U.S., experts say they just don't know. One challenge: Symptoms can be misinterpreted and diagnosis isn't easy. Roy Scott/Getty Images hide caption
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Men gather to drink beer during Prohibition in Detroit. Courtesy of the Burton Historical Collection/Detroit Public Library hide caption
Who speaks for rural America? Farmers want international trade deals and relief from regulations. But small towns are focused on re-inventing themselves to attract a new generation. FrankvandenBergh/Getty Images hide caption
Farmers Are Courting Trump, But They Don't Speak For All Of Rural America
Chantale Joseph (background) and Fausta Castillo Hernandez prepare Haitian food in LoncherÃa Dulce, a small luncheonette in Tijuana, Mexico. Joseph speaks French; Hernandez, who owns the eatery, speaks Spanish. Still, the two manage to cook together and call each other amiga fondly. Alex Zaragoza for NPR hide caption
To develop a new variety of kale tailored to American palates, plant researchers are surveying consumer attitudes on the leafy green. Study participants took home the six varieties of kale pictured. The takeaway so far? "Be less like kale." Courtesy of H. Swegarden/Cornell NYSAES hide caption
Big companies, like The Kolache Factory, which is headquartered in Texas, have started to build franchises in other states. Victoria Milko/NPR hide caption
Bittersweet liqueurs including Cynar, Jagermeister, Chartreuse and Amaro Nonino have long been popular in Italy and other parts of Europe as a digestive aid. Now, they're becoming popular on U.S. cocktail menus. Kirk McKoy/LA Times via Getty Images hide caption
Various species of ants engage in some kind of agriculture. Here, a leaf-cutter ant gathers food for its fungus farm. Mark Bowler/Science Source hide caption
TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner
Encore: For 100 Years, Celery And Olives Were Thanksgiving Mainstays
Chef Niki Nakayama in the kitchen with her wife and sous chef, Carole Iida-Nakayama. Nakayama is a modern master of the ancient Japanese art of kaiseki, a local, seasonal, multicourse meal rooted in Eastern philosophies that value being in harmony with nature. Katrina Dickson hide caption
