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Bear 64F is believed to be one of three animals who've broken into dozens of homes in South Lake Tahoe in the last year and helped themselves to messy meals, enchanting the internet.

A Pakistani Christian leader appealed for help on social media, asking authorities to "assure us that our lives are valuable in our own homeland that has just celebrated independence and freedom."

The artist quit music in the early '60s, then later disappeared so completely even her family didn't know where she'd gone. Now, an album of her songs — as she wanted them heard — is coming out.

Two new books focus on the culinary lives of these two artists. Turns out, their approaches to food provide a new way of thinking about their two very different approaches to art.

Post-elections, Molly Antopol and Jason Sheehan reflect on the results by turning to their favorite political books, Elect Mr. Robinson for a Better World and Fear and Loathing on the Campaign Trail.

Across the globe, the culinary culture of yogurt is ancient, thriving and incredibly diverse. From camel's milk yogurt to yogurt vodka, fish marinades to baked goods, yogurt is a versatile superstar.

New York pastry chef Brooks Headley calls his cookbook Fancy Desserts. But his Italian grandmother is his real inspiration, he says, and she was all about homestyle: simple and fresh.

From a scapegoat for the "sapping" of the "white race," to a symbol of modern engineering, to a target of the counterculture movement: White bread's been a social lightning rod time and again.

Yotam Ottolenghi and his head chef Ramael Scully discuss NOPI, their latest cookbook. It's named for the popular London restaurant that Ottolenghi owns and where Scully is head chef.

Set in 1960s New Orleans, A Confederacy of Dunces centers around Ignatius J. Reilly, a glutton in a city known for its cuisine. A new cookbook looks at the food central to the heralded comedic novel.