Excerpt: 'The End Of Overeating
This book reveals how the American food industry has harnessed the chemistry of sugar, salt and fat to make us eat too much, too fast and too often.
Arts
How To Make The Perfect Burger
Barbecue chef extraordinaire Adam Perry Lang teaches NPR's David Greene how to grill that ultimate burger. The recipe is complex, but Lang says barbecue novices need not be concerned. The trick, he says, is to get organized and be prepared.
Excerpt: 'A Bright And Guilty Place'
Richard Rayner's nonfiction account of Los Angeles in the 1920s demonstrates the truth behind the noir.
Excerpt: 'From Square One: A Meditation, With Digressions, On Crosswords'
There is no other word for it. I get defensive when people dismiss the crossword as a mere pastime or, worse, a form of escapism. To my mind, they just don't get it.
'Wicked Plants' Creep Through Brooklyn Gardens
Wicked Plants is a new book documenting the sometimes deadly plant kingdom. Author Amy Stewart writes about illegal, dangerous and toxic species, including oleander and poison sumac. This summer, the Brooklyn Botanic Garden features some of these "evil" plants skulking among its lily ponds and greenhouses.
'Wicked Plants' Creep Through Brooklyn Gardens
Wicked Plants is a new book documenting the sometimes deadly plant kingdom. Author Amy Stewart writes about illegal, dangerous and toxic species, including oleander and poison sumac. This summer, the Brooklyn Botanic Garden features some of these "evil" plants skulking among its lily ponds and greenhouses.