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The centenarians living in Blue Zones aren't drinking Ensure or eating chocolate ice cream. Instead, many are drinking wine, and all are eating beans. But living to 100 isn't just about diet.

The influential producer has worked with everyone from David Bowie to Daft Punk. He spoke with NPR's Michel Martin shortly after delivering a keynote address at the Austin music festival.

Republicans in the White House and Congress have billed their tax proposal as a boost for the middle class. But a nonpartisan analysis finds the richest Americans would see the most immediate gains.

Stinging nettles are an overlooked bit of nature's bounty, their prickly leaves hiding a secret: They're good-tasting and good for you. (Consider them a stand-in for spinach.) To find them, just pull on some gloves and head out into the wild — or to a farmers market.

Beef heart, once a common dish for the poor, has been rediscovered by chefs and eaters of all ages. All Things Considered speaks with cookbook authors Jody Eddy and Christine Carroll about the stories behind their recipes.

Oil and gas companies make enough pellets each year to fill a stadium several times over. The oil industry has long known it has a pellet pollution problem, but that's not what it told the public.

Eating offal isn't a fringe idea these days — fine-dining restaurants are serving nose-to-tail cuisine and charging a lot of money for it. But getting kids to eat blood pudding and beef hearts might take some salesmanship, and this spooky season can help.

You don't have to be a hunter (or know one) to master meals of boar, rabbit, venison, alligator and other game. Home cooks can find many of these meats — wild or farm-raised — at markets or online.

White House issues guide to help states reopen. For the first time in decades, China's economy shrinks — because of the pandemic. And, questions remain regarding the precise origins of COVID-19.

From perfect pie crusts to poached salmon, Christopher Kimball and Bridget Lancaster share cooking tips and secret shortcuts from America's Test Kitchen. The biggest challenge is getting home chefs to faithfully follow recipes, Kimball says: "They will substitute ingredients with great abandon."