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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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Roy Scott/Getty Images

Are Food Allergies On The Rise? Experts Say They Don't Know

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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

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FrankvandenBergh/Getty Images

Farmers Are Courting Trump, But They Don't Speak For All Of Rural America

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Chantale Joseph (background) and Fausta Castillo Hernandez prepare Haitian food in Lonchería 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

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Alex Zaragoza for NPR

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

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Courtesy of H. Swegarden/Cornell NYSAES

Do 'Hipster Cooking Gadgets' Spoil Comfort Of Cooking?

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NPR Holiday Leftovers Presents: Linda Wertheimer's Turkey Tacos

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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

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Kirk McKoy/LA Times via Getty Images

The Favorite Drink Of Italian Grandpas Gets An American Revival

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In Poland, Traditionalists Want To Revive Milk Bars

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TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner

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Encore: For 100 Years, Celery And Olives Were Thanksgiving Mainstays

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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

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Katrina Dickson

Chef Niki Nakayama Is A Modern Master Of An Ancient Japanese Meal

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