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The LeopardSat-1 satellite will launch into orbit sometime this spring, following nearly a decade of development and research.

It's a sibling of the first omicron variant that swept the world. Is it more contagious? Does it cause severe disease? Will it keep current omicron surges going? Researchers are looking for answers.

Here & Now resident chef Kathy Gunst says eating spicy food on a hot day can actually make you feel cooler.

The story behind Gesine Bullock-Prado's elaborate chocolate-marzipan-pumpkin-mousse cake involves her late mother and a rescue cat.

New York pastry chef Brooks Headley calls his cookbook Fancy Desserts. But his Italian grandmother is his real inspiration, he says, and she was all about homestyle: simple and fresh.

NPR's Renee Montagne visited Coolhaus Ice Cream Shop in Southern California to find out what architecture and frozen desserts have in common, and how to stack up a mean ice cream sandwich.

Chef and author Bryant Terry is on a quest to popularize the plant-based, vegan diet. Inspired by his own family's roots, his latest project involves blending African- and Asian-American cuisines.

Very few humans have gone up against bird flu. But we've all dealt with seasonal flu for years. Some of our immune systems might be primed to fend off a worse case, research finds.

Our resident chef Kathy Gunst shares recipes for chimichurri, fried parsley leaves, a parsley soup and more.

Thanksgiving for most people in America means family, turkey and stuffing. We asked NPR's readers what stuffing they make. Turns out there's a lot of passion and variety when it comes to stuffing.