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Companies from Pillsbury to Invisalign to Olipop are cheering — and trying to cash in on — the couple's engagement. Experts spoke to NPR about how brands can strike a better balance.

It's a dish that Dadisi Olutosin ate as a kid in Atlanta. As an adult he discovered its international roots and came up with a recipe that's true to his mother — and the culinary heritage of collards.

Blue Seal ice cream was launched after World War II for American soldiers stationed in Okinawa, Japan. Today, it's a fusion of American and Okinawan tastes that's loved by locals and tourists alike.

Champagne shouldn't be just for special occasions, says wine writer David White. He explains how to choose it, how to pair it with food and how small growers are changing the industry.

Myanmar's tea shops have long been central as public spaces to meet and talk, especially during the military regime. But with the country's "opening" to Western influence, their prominence is fading.

A small-batch ice cream maker in Baltimore explores the sweet — and salty, spicy and even a little nutty — sides of historical people and places through clever, deeply researched flavor combinations.

Nearly 300 people were killed in blasts at three churches and three hotels. No one claimed responsibility, but the nation's defense minister says the attacks were the work of religious extremists.

New research by the World Resources Institute finds evidence of a growing crisis in the supply of urban water.

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In her debut novel, Marisa Kashino tells the story of a woman who goes to extreme lengths to secure her dream home, and becomes a nightmare to everyone around her.