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"Any successful lyricist has to be part playwright and has to be able to put himself into the minds and the hearts and the souls of the characters," Sheldon Harnick tells Fresh Air's Terry Gross.

"Jazz improvisation is supposed to be the highest form of communication," says the 83-year-old sax legend, who is about to release the third volume in his prized Road Shows series.

If you really want to fight food waste, eat fish heads, the U.N. says. They're nutritious and delicious, but most fish heads get thrown back in the sea as trash or turned into livestock feed.

The Detroit Symphony Orchestra has struggled financially, but after much work, it's set itself on solid footing and become a bright spot in a struggling city.

In their memoir Sliver of Light, Shane Bauer, Sarah Shourd and Josh Fattal explain how they were captured on a road that bordered Iran, accused of spying and imprisoned for two years.

Punish Stew is more than a comfort food: It's a dish that turned a dinner table into a battleground. Award-winning chef John Currence shares the recipe, and the story, of the stew he hates and loves.

We're all seduced by repetition, music research suggests — 90 percent of the music we listen to, we've heard before. Beyond music, this bias toward familiarity holds up in every culture. What gives?

Barbara Ehrenreich — a rationalist, atheist and scientist by training — has written a new memoir called Living With a Wild God: A Nonbeliever's Search for the Truth about Everything.

Can a behavioral economics theory explain military standoffs such as the one in Crimea? Research on military conflicts shows that weakness, not strength, often leads to aggression.

The souffle has inspired fear in the hearts of American cooks for decades. But the fluffy French dish is the victim of a bad rap, says baker Greg Patent — and he has a recipe to remedy it.