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Everyone called it The Ed Sullivan Show, but it was officially Toast of the Town when it debuted on this day in 1948. The first episode featured Dean…

Suicide killed more U.S. troops last year than combat in Afghanistan, a trend that's likely to continue this year. The causes and remedies are complicated, but Fort Bliss in Texas has bucked the trend. Suicides have declined there, after implementation of an interactive suicide prevention program.

The conviction and 50-year prison sentence of a Kentucky teenager has been overturned after the Kentucky Supreme Court concluded his confession was…

This week's "From the Garden Gate" is all about back of the border plants. Murray resident Roy Helton divides his time between teaching in the English…

The International Mystery Writers Festival, set to take place at Owensboro’s RiverPark Center this October, has been canceled due to a lack of funding.The…

Kentucky lawmakers will return to Frankfort on August 19th for a special session to address legislative and judicial redistricting. In a press release…

Since the beginning of April, more than 2,000 people have died in bombings and other attacks in Iraq. NPR foreign correspondent Kelly McEvers, just back from a trip to Baghdad, explains what's behind the recent rise in violence and what's changed since U.S. troops left the country in 2011.

China's "Tianhe-2" (Milky Way 2) supercomputer took first place in one recent speed test, clocking in at 30 quadrillion calculations per second--about twice as fast as the best American machines. The U.S. still has more supercomputers than any other nation, but some experts say computer speed is a measure of a country's scientific innovation, and worry the U.S. is lagging behind.

Vegetables plucked from grocery store shelves can be made to respond to patterns of light and darkness, according to a report in the journal Current Biology. Janet Braam and colleagues found that cabbages change their levels of phytonutrients throughout a daily cycle.

Coffee beans are filled with oils that emerge from coffee grounds under high pressure. These oils form the crema - "the frothy stuff" on top of an espresso. In the last installment of Science Friday's series on coffee, food-science writer Harold McGee, author of On Food and Cooking, explains the chemistry of crema.