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Hosting a July 4th barbeque is 11 percent more expensive than last year, thanks to inflation. The prices of chicken wings, ground beef and beer have all skyrocketed. Still, there are ways to save.

Rolando Villazon's new CD Cielo e Mar celebrates the tenor's return to opera. He took a five-month hiatus after his voice began to falter.

Fine French cuisine doesn't have to mean waiters in tuxedos ferrying trays of oysters or silver-domed serving dishes. Chef Christian Constant is leading a mini-revolution in Paris; he's opened four small, lively restaurants that are comfortable, welcoming — and delicieux.

President Biden announced that the U.S. killed a top al-Qaida figure in Kabul. Aside from the political and foreign policy implications, experts say such speeches can reveal a lot more about a leader.

From the sweet melodies by Bach to the quiet sound world of Morton Feldman, sample three fascinating new albums by today's top fiddlers.

On his new album, the singer returns to grand arrangements that support his pungent wit and unwavering emotionalism. It's a warm and spirited outing throughout.

Book critic Oscar Villalon offers his appreciation of Bill Buford's new memoir Heat. Inspired by Italian star chef Mario Batali, Buford experiences a trial by fire in the kitchen of one of New York's top restaurants.

In his long career as a sports columnist, Rick Reilly has covered the biggest games, including the Super Bowl and World Series. But for his new book, Sports from Hell, Reilly sought out the championships of decidedly less conventional sports, such as bull poker, chess boxing and jarts.

In 1994, Ellis Cose surveyed successful, middle-class African-Americans and uncovered an often unspoken rage. Now, 17 years later, he's discovered a major change in that community: They've become one of the most optimistic groups in America. He reveals his findings in The End Of Anger.

In France, some say a gastronomic icon is under threat. For the last decade, the number of pre-prepared, frozen croissants sold in bakeries has been increasing. These knock-offs are cheaper, but they're also less delicious.