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Gourmet magazine's editor in chief and food critic Ruth Reichl grew up in a house where mold-covered pudding was considered an adequate dessert. But Reichl doesn't begrudge her mother. In a new book, she thanks her.

Author Miroslav Penkov's new book is a bittersweet, slightly magical history of his native Bulgaria, complete with cross thieves, tragic lovers and a young man who buys the corpse of Lenin on eBay for his Communist grandfather.

Almost all modern computers descend from a machine built before World War II by physics professor John Atanasoff. But today, almost no one has heard of him. Pulitzer Prize-winning author Jane Smiley set out to remedy that.

Writer Hisham Matar, who was nominated for the Booker Prize for his book, In The Country of Men, speaks with Renee Montagne about writing and fiction in an unstable Libya.

At the massive central Florida retirement community of 80,000 residents, the lines blur between public and private, civic and commercial, real and fictional. There are no residents under age 19, everything is golf-cart accessible — and it's all owned by one developer. But the residents like it — it allows them to retire to a life free of irritation.

Author Laura Dave remembers the book that taught her about unabashed sin: Peyton Place, a raucous novel of sex, murder and love in a small New England town.

Tracey Ullman is a singer, impressionist, dancer, comedienne and actress. And now she can add another title to her extensive repertoire: knitting guru. Ullman has just co-authored a book about everything yarn-related.

The real-life story behind Irene Nemirovsky's Suite Francaise is a compelling one: the author's manuscript lay unread for years after her death at the Auschwitz camp. But Nemirovsky's writing, notes author Elizabeth Strout, can stand up to its own tragic provenance.

The rapper died Friday at White Plains, N.Y., Hospital after being on life support.

After more than a year of takeout orders, the country is facing a new shortage: ketchup. Restaurants are scrambling to replenish the popular condiment.