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Based on what they needed to get done in the Charleston, S.C. debate, Santorum and Gingrich probably had the best nights while it worked out less well for Romney. Gingrich, dealing with the fallout of an ex-wife's sordid accusation, had a choice, he could be contrite or go after the media. He decided if there was going to be a villain in the piece, it would be the media, not him.

Major newspapers in Chicago, Houston and San Francisco are among those that have acknowledged they published dozens of items in print or online that appeared under fake bylines. The items in question were not written by reporters at the papers but by employees of a news outsourcing firm called Journatic.

The pop-dance-electronic group's founder tells Terry Gross why he stopped complaining about other bands and decided to start making his own music instead.

Jill Tarter works at the SETI Institute, where scientists seek evidence of extraterrestrial life in the universe by looking for some signatures of its technology. "The amount of searching that we've done in 50 years is equivalent to scooping one 8-ounce glass out of the Earth's ocean," she says.

If you spin a hard-boiled egg in a pool of milk, the milk will wick up the sides of the egg and spray off at the egg's equator. Engineer Tadd Truscott, of Brigham Young University, launched an investigation to figure out why this happens — complete with a custom-built spinning apparatus, billiard balls and high speed video cameras.

More questions for the panel: Osama's Weakness; Another Reason to Lock Your Phone; Parisian Fantasies.

Anne-Marie Slaughter left her position as the State Department's director of policy planning to spend more time with her children. Slaughter, now a Princeton professor, details what needs to change both in workplaces and in society to create equal opportunities for all working women.

Our panelists tell three stories about new ways to fake greatness.

All the news we couldn't fit anywhere else.

Self-described "fermentation revivalist" Sandor Katz says "the creative space" between fresh and rotten is the root of most of humanity's prized delicacies. His new book, The Art of Fermentation,explores the ancient culinary art form.