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  • The Canadian province, once staunchly Catholic, has become proudly secular, and its king cakes have morphed into more of a fun family tradition — while also taking on a tasty French flair.
  • The kingdom replaced top military brass, opened armed forces jobs to women and promoted a woman to a senior Labor Ministry post in a series of rare steps in the ultraconservative kingdom.
  • After the Hamas-led attack on Israel in 2023, Israel cut off most economic ties with the West Bank. Permits for Palestinians to work in Israel were frozen, and West Bank unemployment is now at 28%.
  • Starting kindergarten later could boost kids' grades and improve their odds of attending a top college. Being the youngest kid in class can hurt their academic performance.
  • Chris Booker of the Chicago Tribune profiles the prizefighters readying for "Fight Night" at Chicago's United Center as the boxers punch bags, jump ropes and talk about their chosen profession. This sound portrait is part of the Hearing Voices radio project.
  • The recent death of H. David Dalquist, inventor of the bundt cake pan, has reminded many cooks of the beautiful, easy cakes that quietly fell from fashion. Essayist and food afficianado Bonny Wolf has fond memories of the days of the bundt cake.
  • Going to a baseball game isn't what it used to be. For one thing, the food has gone upscale. Essayist Bonny Wolf buys into Humphrey Bogart's old line: "A hot dog at the ballpark is better than a steak at the Ritz." But she also takes note of trendier cuisine.
  • Pumpkin can be used for so much more than pie. Sweet and savory, pumpkin and winter squash can be used to make soups, stews, risotto, bread, cookies, cakes and more.
  • In a rare interview, FBI Director Christopher Wray told NPR that the bureau will keep working on the sprawling investigation "no matter how long it takes."
  • Ever since he took second place in a junior-division Pillsbury Bake-Off, Greg Patent has loved baking. Now he's collected recipes and lore from two centuries of American bakers in a new cookbook, Baking in America.
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