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Ohio's Twisted Citrus restaurant introduced the Rubber Duckie Mimosa, champagne and blue rasberry lemonade topped with a classic yellow rubber duck, to match its new shower curtain barrier.

Airlines, which have been counting on aid from Congress, were hit hard. Tech shares, which have been among the top gainers this year, also posted losses.

President Biden will ask Congress to increase taxes on capital gains for tax filers who make more than $1 million a year — a move the White House says will affect only about 500,000 households.

A wildfire that triggered expanded evacuation orders may have been sparked by fireworks or a barbecue on the Fourth of July in a region that's a top tourism destination.

UCLA's annual report on Hollywood diversity finds a mixed bag. While people of color are being hired more in key categories, the study shows a film industry disinvesting in women.

Emma Carrasco is the first to hold the position of Chief Marketing Officer and Senior Vice President for Audience Development at NPR, one of the country's most iconic news organizations and the producer of highly regarded programs that include Morning Edition and All Things Considered. She brings more than 30 years of experience in marketing, branding, and communications to the role.

If you’ve always been fearful of making caramel, chef Kathy Gunst is here to help with a straightforward method — used for her maple crème caramel — that never fails.

How did a top secret U.S. military mission into North Korea fall apart? NPR's A Martinez speaks with Dave Philipps, a national correspondent for the New York Times, about what went wrong in the 2019 operation.

The Mexican Day of the Dead holiday is a time to remember the dead and prepare for their visit. It's also a time for food and friends. With Dia de los Muertos just around the corner, learn how to make a pumpkin and ancho chile mole and the traditional dessert bread, pan de muerto.

Though it's not as common as other proteins in American cuisine, lamb often gets a share of the spotlight on springtime's holiday tables. It's a good time to experiment with lamb's magical ability to absorb and alter flavors.