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April 17, 2014 | NPR · Scientists and food activists are launching a campaign to promote seeds that can be freely shared, rather than protected through patents and licenses. They call it the Open Source Seed Initiative.
 
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April 17, 2014 | NPR · A typical UPS truck now has hundreds of sensors on it. That's changing the way UPS drivers work — and it foreshadows changes coming for workers throughout the economy.
 
April 17, 2014 | NPR · Brazil is the spiritual home of soccer and a world powerhouse in the sport. It's woven into the Brazilian psyche. Wins and losses have had repercussions in other realms — including politics.
 

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April 17, 2014 | NPR · President Obama met Thursday with insurance company executives and a separate group of insurance regulators from the states, discussing their mutual interest in administering the new health care law.
 
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April 17, 2014 | NPR · The president has visited Prince George's County, Md., four times this year. It is the most affluent county with an African-American majority. It also happens to be very close to the White House.
 
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April 17, 2014 | NPR · Kepler-186f is almost the same size as Earth, and it orbits in its star's "Goldilocks zone"-- where temperatures may be just right for life. But much is unknown because it's also 500 light-years away.
 

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April 12, 2014 | NPR · As pro-Russia demonstrators continue their tense standoff in Eastern Ukraine, police are conspicuously absent from city streets.
 

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April 13, 2014 | NPR · As the anniversary of last year's marathon bombing approaches, NPR's Rachel Martin speaks with correspondent Carrie Johnson about the investigation and legal wrangling yet to come.
 

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COOKING / General

May 24, 2013 — The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.
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Nov 20, 2012New York Times editor Sam Sifton has this important piece of Thanksgiving advice: Forget innovation. No ham, no swordfish, no beef tenderloin, just turkey and pie. His new book, Thanksgiving: How to Cook It Well, provides recipes for a simple, stress-free holiday meal.
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Jul 5, 2012 — Celebrity chef Marcus Samuelsson's memoir, Yes, Chef, debuts at No. 14. Born in Ethiopia and raised in Sweden, the James Beard award-winning chef has been a judge on Top Chef, Iron Chef America and Chopped.
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Jul 4, 2012 — In his new book, How to Cook Everything: The Basics, Mark Bittman explains with careful instructions and 1,000 colorful photos how to stock your pantry, how to dice vegetables, which knives you should buy — and to really get back to basics — how to boil water. Originally broadcast March 19, 2012.
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Jun 28, 2012 — The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His new memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.
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Jun 24, 2012 — Celebrity chef Marcus Samuelsson was born in rural Ethiopia, adopted and then raised in Sweden. As a black chef, he was conscious of breaking through the racial barrier. The heat in the kitchen never let up. "Through that process of being yelled at in German, French and English and Swedish, I learned a lot," he says.
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Mar 19, 2012 — In his new book, How to Cook Everything: The Basics, Mark Bittman explains with careful instructions and 1,000 colorful photos how to stock your pantry, how to dice vegetables, which knives you should buy — and to really get back to basics — how to boil water.
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Dec 16, 2011 — In Make the Bread, Buy the Butter, Jennifer Reese tries her recipes for foods that you might never think to make at home. She walks NPR's Melissa Block through make-your-own marshmallows. Turns out, it's not so hard.
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Nov 22, 2011 — Culinary scholars and serious home cooks share their hard-won wisdom in 11 new cookbooks. They've spent years toiling in the kitchen, and now these experts are here to help you perfect your roast, indulge your sweet tooth or feed your 12-year-old.
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Oct 4, 2011 — From his first cooking apprenticeship at France's Grand Hotel de L'Europe to teaching home cooks how to perfect a cheese souffle on PBS, chef Jacques Pepin's career in food has spanned six decades. He culls his favorite dishes from his years in the kitchen in his new book, Essential Pepin.
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