Soybeans are sprayed in Iowa in 2013. Enlist Duo is a mixture of two chemicals that farmers have used separately for many years: glyphosate (also known as Roundup) and 2,4-D. The new formulation is intended to work hand-in-hand with a new generation of corn and soybean seeds that are genetically engineered to tolerate sprays of both herbicides. Charlie Neibergall/AP hide caption

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The excavation at Ahihud in the Galilee region of Israel where archaeologists found fava beans dating back 10,000 years. Yaron Bibas/Courtesy of Israel Antiquities Authority hide caption

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Mimi Cheng's Dumplings, a restaurant in New York City, has a November special: Thanksgiving dumplings filled with turkey, stuffing and gravy and served with cranberry sauce. Courtesy of Mimi Cheng's hide caption

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America's Test Kitchen founder Chris Kimball offers advice for going "beyond the cranberry mold" this Thanksgiving. Taji Marie for NPR hide caption

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Farmers harvest cranberries born from the University of Wisconsin-Madison's breeding program. The program has created a couple commercial varieties since it's inception. Jeff Miller/University of Wisconsin-Madison hide caption

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Peponapis pruinosa is a species of bee in the tribe Eucerini, the long-horned bees. This bee relies on wild and cultivated squashes, pumpkins, gourds and related plants. Wikimedia/USDA hide caption

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Though it's considered a classic Midwestern dish, Green Bean Casserole was actually born in a Campbell's test kitchen in New Jersey 60 years ago. Love it or loathe it, the dish has come to mean more than just a mashup of processed food. Bill Hogan/TNS /Landov hide caption

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Harvesting sweet potatoes: Workers sort the potatoes in the field, collecting small and large ones in different buckets. Each bucket weighs 30 pounds or so. A worker will shoulder that bucket and dump it into a flatbed truck 400 to 500 times a day. It's a daily load of six or seven tons of sweet potatoes. Dan Charles/NPR hide caption

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Preeti Mistry's biriyani-stuffed pumpkin. Courtesy of Preeti Mistry hide caption

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If you cook meat too long, at too high a temperature, the chemical reaction that creates tasty flavor and aroma compounds keeps going, creating other compounds. Some of those compounds can be carcinogenic when we consume them in high-enough concentrations. Morgan McCloy/NPR hide caption

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Stephanie Deutsch's mother hailed from Long Island where she grew up eating oyster stuffing. Her father was from Texas and loved this cornbread stuffing, which the family continues to make. Courtesy of David S. Deutsch hide caption

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The arrival of election year could mean even more opportunity for cringe-worthy conversation around the holiday dinner table. Vanda Grigorovic/iStockphoto hide caption

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Nordic items clockwise from top left: sugared cloudberries; Norwegian thick salt-pork pancakes, waffles; thick oven-baked pancake; blood pancakes; pancake torte. Erik Olsson hide caption

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