Authors Shane Salerno and David Shields spent nine years doing research for Salinger, a new book about one of America's most revered writers. Salerno talks to Weekend Edition Sunday guest host Wade Goodwyn about Salinger's life and the stories behind his work.
The television icon conducted hundreds of high-profile interviews with celebrities and politicians over the years, including a 1977 talk with Richard Nixon in which the former president acknowledged some personal fault over the Watergate scandal.
Library or Apple store? The Digital Commons at the Martin Luther King Jr. Memorial Library in Washington, D.C., has more screens than it does books. It's just one example of the many ways libraries are remodeling to meet the needs of 21st century users.
Eighty-seven-year-old restaurant critic Marilyn Hagerty gained viral fame last year with a positive review of the Olive Garden in Grand Forks, N.D. Her work has now been collected in a new book, Grand Forks: A History of American Dining in 128 Reviews.
Soup dumplings are a miracle of transubstantiation, and the reciprocal of every other dumpling you've had. If they're made right, the dough will release the broth and fade away as you snap through the meaty filling.
In his new book, The Woman Who Lost Her Soul, Bob Shacochis returns to Haiti, but also takes the reader across continents and generations. The 700-page book has been compared to the work of Joseph Conrad, Graham Greene and Norman Mailer.
The popular Welcome to Night Vale podcast imagines a creepy desert town where conspiracies are real. From the hooded figures lurking in the closed-up dog park to the mysterious lights above the Arby's, Night Vale is a standard small American town that's just not quite right.
The British boy band and international sensation releases its new movie this weekend, and there could be some screaming in the audience. Journalist Timothy Guy from the Press Enterprise speaks shares tips with host Scott Simon on how to cope if your kids take you to see This Is Us.
Our story on the food safety risks posed by rinsing raw birds — a step advocated by many chefs and cookbooks — inflamed passions and prompted many questions. Here, we tackle some of your most frequently raised concerns.
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