Search results for

Fox News TV host Bill O'Reilly describes himself "as the most controversial journalist and commentator in the United States of America." In his memoir, A Bold Fresh Piece of Humanity, he explains how he got that way.

Eat less, move more. Eat lots of fruits and vegetables. Easy on the junk food. Marion Nestle's basic principles for a good diet are easier said than done. She explains why it's so hard to eat healthy.

In an interview with NPR.org — just in time for Father's Day — noted sportswriter Christine Brennan reflects on a father who taught her to throw a tight spiral... and advised her that "life ain't no dress rehearsal."

Teddy Atlas got his start in boxing by brawling on the street. In his new memoir, the ESPN commentator recounts his career as a boxing trainer and his father's role in shaping that career.

British writer Christopher Hitchens was once the literary lion of the left. But after Sept. 11, 2001, he surprised many with his robust support for the Bush administration's war on terrorism. It has cost Hitchens friends and allies, and left others wondering how it happened.

Juggling a caregiving role with a full-time job is daunting. But it can be even more difficult working during the end stages of a loved one's life. Some companies are exploring initiatives to help their employees manage the ultimate transition.

John McPhee has written at length about fish, geology, oranges, nuclear power, basketball... and the list goes on. At 75, the great reporter feels he has plenty of words, characters and subjects left to explore.

Iran's president was relatively unknown on the international stage before he was elected, but he's a standard-bearer for a new generation of hardliners. In a new biography, journalist Kasra Naji explores Ahmadinejad's rise to power, his complex character and his motivations.

Chris Gardner relates his rags-to-riches story in his memoir of surviving the means streets of San Francisco with his son while pursuing his dream of becoming a stockbroker.

Bill Buford worked for a year as a low-level "kitchen slave" for chef Mario Batali in one of New York's most famous restaurants, Babbo. His book is a fascinating look at Italian food, restaurants and kitchen magic.