For Hannah Chung, at least one element of her parents' culture was something of an acquired taste.
Kimchi - a pungent blend of fermented vegetables and spices - is a staple of the Korean table, and is typically offered amid a series of banchan, or free side dishes that are meant to accompany and complement the main dish.

But for Chung, it was a dish that made her feel removed from the dominant culture, not included.

"I actually rebelled against my parents by refusing to eat kimchi sometimes, and I've actually found out that that's a super common experience among second-generation Koreans," she says.

"I got made fun of for all the foods I ate," Chung, a second-generation Korean-American, recalls. "I didn't want to invite my friends over to my house because my house smelled like kimchi and Korean food, and it was really embarrassing for me."

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It's not long now. The end of summer. That's not bad news for everyone. Fall fashion fans. Parents who have spent enough quality time with their kids. Halloween enthusiasts.

But it is the last chance to savor some amazing foods that will be gone when summer is over, or not long afterward. Here are some things to try before it's too late.

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Berryville, Virginia (CNN) - Travis and Joyce Miller might have the most fragrant garage in the Shenandoah Valley.

The heady scent of hickory wood wafts from their rural home on Virginia's busy Route 7, catching the attention of hungry commuters who might expect to find a grandma tending the hearth or, even better, a pitmaster roasting a hog on the side of the road.

What's cooking, though, is something a little bit sweeter (sorry, grandma): It's Falling Bark Farm hickory syrup.

Never heard of hickory syrup? Neither had the Millers until a few years ago when a chance Internet search turned up mentions of it.

In 2011, they showed up to the farmers market in nearby Purcellville, Virginia, with 48 bottles of their new science project - "which we felt was a little bit risky," Travis says.

Read more at the all-new Eatocracy.com

Last August, the U.S. Food and Drug Administration issued an ultimatum: Food manufacturers had one year to make sure any "gluten-free" products met FDA requirements.

That deadline is up. To use the "gluten-free" label, products must now have an undetectable level of gluten and cannot have any ingredient containing wheat, rye, barley, or any their derivatives.

If manufacturers continue to use the "gluten-free" label without bringing their food up to scratch, they will be subject to regulatory action from the FDA. (Some foods, such as pasta, may still be on shelves legally for a while if they were produced before the ruling.)
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