We have covered a few 'fusion foods' (cronuts, sushiritos) The newest nom-able neologism is 'donnoli,' a doughnut-cannoli combo. How many more mash-ups can we take?

For some kids, going back to school this autumn is going to be a bit healthier and more delicious, thanks to the work of chef and food activist Alice Waters and The Edible Schoolyard Project.

During a visit to one of the only California restaurants to make haggis on a daily basis, a chef teaches Rico about the dish's heritage and how she updates it for American tastes.

Feeling 'hangry' - irritable due to hunger - is more than an internet-age excuse for grumpiness. It turns out to be a verifiable phenomenon with some complex causes embedded in modern culture.

Textile designer Cara Marie Piazza isn't afraid of food stains on her clothes - to the contrary, they're the basis of her work. She creates a rainbow of designs utilizing onion skins and other food waste otherwise destined for the compost bin.

A new company is betting Ethiopia's staple grain -- tiny, tiny, Teff -- will catch on with gluten-freers in America... and in the process help Ethiopian farmers. Rico learns it makes pretty good pancakes, too.

A new concept in eating, an innovative 'lifehack', or simply a diet fad? Start-up Soylent is making waves with it's meal-replacing nutrient powder.

Uzbek cuisine has yet to break through in the US - but it might be on the cusp, blending Silk Road flavors into soulful dishes.