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This week, we've finally received an infusion of fresh blood in the form of a brand-new album and a brand-new song — by two different artists, no less! — debuting at No. 1.

Cookbook author Adeena Sussman makes Dilly Chicken and Rice Soup from her book Shabbat: Recipes and Rituals from My Table to Yours.

NPR's Michel Martin takes a peek into the Blue Apron test kitchen and speaks with the company's culinary director, Christopher Sorensen, for ideas on what to prepare this holiday.

Slow-cooking expert Stephanie O'Dea shares the story behind her KFC-inspired chicken: It was an attempt to recreate the Colonel's secret recipe so that her daughter, who has celiac disease, could experience a taste most Americans take for granted. In a twist, O'Dea also wanted to cook the chicken in a Crock-Pot.

Drawing on a history both savory and sweet, two sisters are reintroducing Caribbean cooking to the world beyond the islands. And they'd like to make one thing clear: It's not just about jerk spice.

You might know them best in pet form, but the tiny little seeds have moved beyond their terra cotta figurines to become an increasingly popular health food. Wayne Coates writes about the benefits of chia seed in Chia: The Complete Guide to the Ultimate Superfood.

The Trump administration asked Congress to cut $9 billion in funding, including $1.1 billion from the Corporation for Public Broadcasting, which funds NPR, PBS and member stations including WOSU.

Kai Wright who writes for The Nation and conservative radio host Charlie Sykes of WNYC'sIndivisible join NPR's Mara Liasson to talk about the first 100 days of the Trump administration.

The Top Dawg singer's new album is as dreamy as we all hoped it would be. Code Switch and NPR Music tapped in a few members of the NPR fam to chat with us about how SZA and Ctrl resonates with them.

Independent music venues continue to be among the businesses hardest hit by the global pandemic. The corporate behemoths of concert promotion, however, can weather the storm.