Using spent grains left over from the beer brewing process is becoming big in baking and cooking.
Amid the uproar over "pink slime," one intrepid reporter wonders how the stuff actually tastes. He calls it "a mealy chew that, while not overtly unpleasant, didn't leave me wanting another bite."
Some see breadfruit as the food of the future, but its mealy texture and bland taste can be a tough sell.
The Wall Street Journal explores La Mancha, Spain, where some of the world's best saffron is produced.
The New York Times finds olive oils from California worthy of your attention, and the Washington Post reports on efforts to create a new certification (the "3E certification") for oils that improves upon the "extra virgin" label.