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Jane Campion directs a new Sundance Channel miniseries, Top of the Lake, about a young New Zealand detective played by Mad Men's Elisabeth Moss. Meanwhile, producers from Lost and Friday Night Lights team up to create a prequel to Alfred Hitchcock's Psycho, called Bates Motel.

Reuters editor Chrystia Freeland traveled the world, interviewing multimillionaires and billionaires for her new book, Plutocrats. She says there's a startling disconnect between those at the very top and the rest of us — one that has the power to transform society in unfortunate ways.

Two degrees from Stanford aren't your usual recipe for hip-hop credibility, but Korean rapper Tablo found success at the top of the charts. That was, until a single rumor set websites ablaze with pop-culture paranoia and conspiracy.

The breach left military and intelligence experts asking the same questions as the public: Why would top U.S. officials use a free messaging app to discuss classified military plans?

The nation's top intelligence official, Tulsi Gabbard, said today that Iran's government still seems to be functioning, though it has been greatly weakened by the U.S. and Israeli bombing campaign.

Several prominent Republicans now say Jeff Sessions should recuse himself from the investigation into possible Russian interference in the 2016 election, while top Democrats ask him to resign.

NPR's Ailsa Chang speaks to Sen. Mark Warner of Virginia about questioning top Intelligence officials today on Capitol Hill about war plans being leaked in a group chat with a journalist.

A cook's secrets are meant to stay in the kitchen — and many chefs feel that their techniques and special ingredients are their own property. Luckily, Chris Kimball of America's Test Kitchen is happy to share his secrets, as he offers tips to make a great Thanksgiving meal.

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.

Here & Now resident chef Kathy Gunst brings us four recipes, from a blood orange syrup for drinks or desserts, to a Meyer lemon tart.