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Over the past five years, an emphasis on holistic eating has transformed the way we think about food. Carnivores have championed nose-to-tail eating, which seeks to use all parts of an animal (offal and all) in an effort to reduce waste. And the farm-to-table movement has likewise helped to educate diners on the culinary merit of all parts of a fruit or vegetable, from pea shoots and garlic scapes to zucchini blossoms and turnip tops.

This isn't a new trend however. If anything, it's a very old one.

Consider the grape: Man has come up with a wide array of ingenious uses for every last bit of the fruit--uses that go far beyond wine. From seed to skin, here are a few ways that oenophiles can more deeply appreciate their favorite fruit.

•    Grape-Seed Oil With a high smoke point and a lighter bodied flavor than olive oil, grape seed oil is a kitchen workhorse. Use it in high-heat vegetable stir-fries or as a healthy, neutral-flavored oil for homemade mayonnaise or salad dressing. And because these tiny seeds are packed with wrinkle-fighting antioxidants, you're also likely to find grape-seed oil in many cutting-edge skin-care products.

•    Saba Made from a slow-cooked reduction of grape must (freshly pressed, un-fermented juice containing the skins, seeds, and stems of the grape), this sweet and complex elixir can be drizzled over roast meats (duck, especially) or cheeses from mozzarella to manchego.

•    Balsamic Vinegar Sure, you've been drizzling the stuff over your spinach salads for ages, but now is the time to really explore the world of balsamic. Authentic balsamic vinegar is made by cooking white Trebbiano grape juice until it reduces to thick syrup with a complex flavor and resinous aroma. This syrup is then aged for a minimum of 12 years (which is partly why true balsamic vinegar costs so much). It's an essential ingredient in a traditional Caprese salad, but grape lovers will also appreciate how delicious it is with dessert, such as a creamy panna cotta.