Search results for

The author's high-emotional-stakes romances are about to reach a wider audience, with a five-book deal and an upcoming TV adaptation. Ryan says her "happily ever after" has been "hard-won."

A contemporary brass band that grew out of one of Nashville's historically Black universities is helping to expand the lost musical identity of the country capital.

In his book, he says the transition team head is "the second biggest job in American politics" — and it is clear he took it on like he would have the top job, as if the shiny new presidency were his.

A new book combines the memories and culinary skills of one Chinese political dissident who lived through the country's Cultural Revolution. Since food was rationed, Sasha Gong learned to cook with whatever she could find. "There's something about humanity," she says. "It's hard to suppress."

In her new cookbook, Mexican chef Pati Jinich explores the many cultures — from Africans to Chinese to French to Lebanese and more — who left their culinary imprint on her native country's cuisine.

"When I'm acting, I always imagine myself as looking totally different than the person that appears onscreen," Black says. The comedian writes about family, masculinity and vanity in his new memoir.

Christopher Nolan's blockbuster biopic will be up for 13 awards, followed by Poor Things with 11 and Killers of the Flower Moon with 10. Barbie, the year's highest-grossing film, got 8 nominations.

This year, Fresh Air's book critic rejects the tyranny of the decimal system and picks 12 titles published in 2014 — all with characters, scenes and voices that linger long past the last page.

Culinary scholars and serious home cooks share their hard-won wisdom in 11 new cookbooks. They've spent years toiling in the kitchen, and now these experts are here to help you perfect your roast, indulge your sweet tooth or feed your 12-year-old.

NPR's Ailsa Chang steps into the kitchen with James Beard semifinalist Alisa Reynolds, who runs a tiny soul food spot in Los Angeles — where the chef says she offers "evolved nostalgia."