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Termites and mung beans are among the ingredients that can bring better nutrition to the 800 million undernourished people in the lower-income world.

Missouri Gov. Jay Nixon declared a state of emergency in Ferguson on Saturday and enforced a five-hour curfew. The night ended with tear gas and arrests of some protesters.

The country's economy has not only been slowing down recently — it's been slowing faster than expected. That's due largely to overly effective efforts by Beijing to rein in earlier blistering, and unsustainable, growth. Many say the downshift will continue unless the economy undergoes serious reform.

The death of longtime leader Kim Jong Il puts his son and heir apparent in the spotlight, even as preparations for next week's state funeral are still under way. The younger Kim inherits a country in dire economic straits, and faces a tough fight to consolidate his political power and legitimacy.

Indian pudding, the traditional New England dessert, is rich in both history and flavor. It's made by combining cornmeal and milk with molasses. Food historians say it's one of the first truly American recipes.

With Russian troops having seized key assets in the Black Sea peninsula, experts say Ukraine's military is ill-prepared to take on Moscow's troops in a fight to reclaim the territory.

In a historic election, Narendra Modi and the Hindu nationalist party ousted India's long-ruling Congress party. Scott Simon talks with NPR's Julie McCarthy about what this political shift means for India.

Students at Rice University in Houston are finding low-cost solutions to big global health problems. One particularly successful device that helps infants breathe has already been tested in Malawi.

Pumping industrial wastewater into storage wells deep underground can prime nearby faults for an earthquake. And studies show that a large quake — even one on the other side of the planet — can also push faults over the edge and set off a swarm of mini-earthquakes.

From ancient Egyptian bakers to Gordon Ramsay, every era has its foodies. And without them, the history of food would be pretty darn boring, says William Sitwell. His new book chronicles how these epicures shaped our palates, and the recipes they left behind.