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July 24, 2014 | NPR · Seven years after the subprime mortgage crisis, the U.S. economy has not yet fully recovered. Now two economists have come up with new evidence about what's holding the economy back.
 
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July 24, 2014 | NPR · On Capitol Hill, dogs and their handlers have made the case that all U.S. military dogs should be brought home from war — and treated with the respect they've earned on the battlefield.
 
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July 24, 2014 | NPR · Dozens of children have filed complaints saying they were subjected to inhumane treatment at Border Patrol stations. The complaints center on the holding cells, referred to as "freezers" by migrants.
 

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July 24, 2014 | NPR · A United Nations school, which was being used to shelter displaced Gazans awaiting evacuation, came under fire from a missile or shelling. The attack reportedly killed 15 people. Palestinian officials blame Israeli shelling; Israel says it may have been Hamas rockets that fell short of their target.
 
July 24, 2014 | NPR · The war in Gaza is unfolding between Israel and Hamas, but the Palestinian Authority, based in the West Bank, is also involved in efforts to end the fighting. The Palestine Liberation Organization's diplomatic representative to the U.S., Maen Areikat, speaks with Robert Siegel about the causes of the conflict and the possible consequences of a cease-fire.
 
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July 24, 2014 | NPR · If no contract deal is reached by July 31, Metropolitan Opera General Manager Peter Gelb has warned union workers to plan for a work stoppage the next day.
 

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July 19, 2014 | NPR · NPR's Scott Simon talks with David Herzsenhorn of The New York Times about the latest developments in Ukraine, where a Malaysia Airlines passenger plane was downed on Thursday, killing 298 people.
 

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July 20, 2014 | NPR · NPR's Arun Rath gets the latest from correspondent Corey Flintoff at the site of last week's downing of a Malaysian jetliner in Eastern Ukraine.
 

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food science

Jun 27, 2014 — A high school chemistry teacher in the U.K. started honing his visual talents by making posters for students. Now his infographics about food science and chemistry basics are a hit on the Web.
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May 23, 2014 — We love raw seafood but can't stand uncooked fowl or pork. Why? A big part of it is the effective lack of gravity in water, a scientist says. Weightlessness gives fish muscles a smooth, soft texture.
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Apr 17, 2014 — The Sichuan peppercorn that makes our mouths tingle activates the same neurons as when our foot falls asleep. Scientists are hoping the connection unlocks clues for how to turn those neurons off.
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Mar 19, 2014 — Kids seem to crave more energy and sugar than adults crave because they're growing, researchers say in a new study. They found that kids who preferred sweet flavors were tall for their age.
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Mar 13, 2014 — The California university is already famous for its wine and beer programs. Coffee seemed like a natural next step. Its new Coffee Center aims to break down the science behind the perfect cup of joe.
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Mar 12, 2014 — News media were quick to report on a $499 "Miracle Machine" that could turn water into wine. The science sounded suspect to us, with good reason. The perpetrators call it a sham for charity's sake.
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Dec 24, 2013 — A beauty product in the kitchen? Cooking gurus have been advocating this secret weapon since the 1970s to achieve crispy duck skin that will blow them away (sorry!). Here at NPR, we also used the salon appliance to make some killer s'mores.
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Dec 3, 2013 — A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.
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Oct 9, 2013 — Over the past six years, an estimated 130 new apple varieties have hit markets around the globe. And behind every crisp, tasty bite, there's a world of plant breeding — and decades of painful trial and error.
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Oct 1, 2013 — If you've always wanted to take a course at Harvard or with America's most talented chefs, but you didn't have the money, discipline or grades, now's your chance. The best part of this free online class: You can eat your lab experiments.
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