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  • "There's a joke going around that once the quarantine ends, everyone's going to be like a thousand times better," says one college esports competitor.
  • North Korea's bombastic propaganda and unpredictable leadership have made it a topic of frequent parody. But experts say it's time to take the nation's nuclear capabilities more seriously.
  • That decision, in one of the regulations for implementing the health overhaul, is sure to disappoint insurance agents, as you might have guessed. But it's more important than you might have imagined. The ruling makes it more likely that insurers will have to pay rebates to customers.
  • Season 4 brings a fresh influx of guest talent to Only Murders in the Building — but the new faces don’t outshine the crimefighting, podcasting stars: Steve Martin, Martin Short and Selena Gomez.
  • Peter Sagal has been hosting the NPR weekly quiz show "Wait, Wait...Don't Tell me!' for over twenty years. He has amassed a following of devoted listeners…
  • Scientists are trying to answer various questions about the coronavirus four months after the first confirmed case in the U.S.: why it spreads, who transmits it and where the spread is happening.
  • The Justice Department says, "The allegation does not involve any potential federal crime." That's ahead of high-stakes testimony scheduled Monday from Kavanaugh and his accuser.
  • Instead of viewing laziness as something we need to fix or overcome with caffeine or longer work hours, social psychologist Devon Price says to think of laziness as a sign you probably need a break.
  • Foods are being designed to fool our brains into thinking we’ve received nutrition when we haven’t. The new book The End of Craving looks at why we’ve gone from fit to fat and whether we can appreciate food that is cooked and consumed closer to its natural state.
  • Foods are being designed to fool our brains into thinking we’ve received nutrition when we haven’t. The new book 'The End of Craving' looks at why we’ve gone from fit to fat and whether we can appreciate food that is cooked and consumed closer to its natural state.
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