Fun news story by Rachel Feltman: When temperatures drop and frost hits, only the heartiest of veggies are equipped to survive. And for many of them, the adaptation that keeps them from dying in the cold also makes them sweet and delicious. In the above video, UCLA biochemist Liz Roth-Johnson explains how this works for the crunchy carrot: When it gets cold out, carrots (and parsnips) convert some of their starch stores into sugar. They do this to keep the water... Read more