Search results for

With Thanksgiving just days away, many are struggling this weekend with what to prepare. Thanksgiving dinner's menu is hard to change, but maybe we can get away with reconsidering dessert. Guest host Linda Wertheimer gets recommendations from chef Frank Stitt, author of Southern Table.

The influential writer and cultural critic died Thursday at the age of 62 from complications of cancer of the esophagus. Hitchens confronted his disease in part by writing, bringing the same unsparing insight to his mortality that he had directed at so many other subjects.

In fiction, Anne Lamott faces adolescence, while in nonfiction former first lady Laura Bush tells her life story, Mary Roach explores travel to Mars, Daniel H. Pink considers what motivates us, and historian Ben Macintyre traces the fictional roots of a daring WWII operation.

In the city of Jericho in the West Bank, there's a new home that looks like it might be from another planet. But in fact, its designers took pains to use materials that were as local as possible.

Passenger pigeons used to be the most abundant bird in North America. But hunters drove them to extinction, and by 1914, only one was left. A century later, that pigeon, named Martha, is on exhibit.

Moms who worked full time reported significantly better physical and mental health than moms who worked part time, research involving more than 2,500 mothers found.

Libya faces some of its most serious upheaval since the fall of Moammar Gadhafi in 2011. No one knows that more than the prime minister who wasn't even in office a week before being forced out Monday.

Renaissance woman Hedy Lamarr was born on this day 100 years ago. Not only was she a major screen actress, she was also an inventor. NPR's Karen Grigsby Bates speaks with Lamarr biographer Richard Rhodes.

The Federal Communications Commission is getting ready to auction off more broadcast spectrum and that has the folks who use wireless microphones very worried.

Two entrepreneurs have developed new tricks to make food that's literally illuminating, using ingredients that are as natural and unprocessed as possible. It's just basic food chemistry, folks.