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Terrorist attacks in Brussels killed at least 31 and wounded at least 270 on Tuesday. As the city mourns, police continue to search for a suspected accomplice.

Groups of walruses are vulnerable to disturbances, but it's hard to avoid them if you don't know where they are. A new tool from U.S. and Russian researchers draws on history to protect the animals.

Competition on some exchanges will be diminished next year when three of the nation's largest health insurers drop out. Still, most marketplace consumers won't see any ill effects from the moves.

Too much salty goodness isn't great for health. Food companies looking to cut the sodium while keeping the flavor have a promising candidate: potassium chloride. But it's far from perfect.

Born in South Korea, raised in Oklahoma, Danny Bowien was an adult when he taught himself to make Chinese food. That DIY vibe to his cooking has made him a rising star. Now he's written a cookbook.

There's a fine line between telling people about an emerging public health threat, such as Zika virus, and scaring them out of their wits. Once alarm spreads, it can be hard to make the facts known.

The Republican convention begins on Monday, and the Democrats get their turn the following week. Writer Thomas Mallon gives Linda Wertheimer a reading list to prepare for the conventions.

In the aftermath of two highly publicized police shootings and the deaths of five Dallas police officers, scenes of protest and prayer have unfolded around the country. Here is a glimpse.

Daal, yellow, red, brown or black, is a staple across India. It is often described, inadequately, as lentil soup. Except it's so much more. For a lifelong expat, it's an anchor in a shifting world.

Writer John Birdsall firmly believes there is a queer aesthetic in modern food culture. He and other LGBT chefs discuss the role of sexual identity and race in the kitchen.