It might seem crazy to protest a bailout meant to help your country out of its self-imposed mess, but, for many Greeks, there's more than just money at stake
European and Arab outlets see the movement as akin to their own -- but China's state-owned media isn't impressed
German Chancellor Angela Merkel has taken it upon herself to champion EU bailouts, an effort that is unpopular in Germany, unpopular in Greece, and -- she believes -- crucial for the survival of the continental union
Two new books about the British writer come to very different conclusions about his relationships with women
A new study ranks fast food joints, and the furniture store takes second place
Shot digitally, apparently at points with an iPhone, the autobiographical documentary -- about the director's struggle to work under censorship -- was then smuggled to France inside a cake to premiere at Cannes
A conversation with Robert Bellah, author of a new book about faith's place in evolution
From The Atlantic archives, a celebration of April on the eve of the Civil War
It may be bogged down in agave syrup, but My Father's Daughter reveals Paltrow as someone who really does love food
A conversation with Harvard professor Marjorie Garber about her new book, "The Use and Abuse of Literature"
An interview with Andrew Pettegree, whose new book explores the transition from manuscript books to print
Close reading, a practice common in our nation's schools, is about taking a chapter, a paragraph, or even a single sentence, and picking it apart to extract meaning and analyze an author's intent. It's a vehicle for teaching students about cadence and imagery, hopefully leading young minds to appreciate the complexity of authors' thoughts. We should end it.
When people go to great lengths to take fine art, it shows that society still places a high value on masterpieces
A starter makes a good best friend. Not only is it forgiving—it gets along with everyone from muffins to crumble.
In addition to bread, sourdough starter can be used in muffins, quick breads, and desserts
Whole-wheat flour and a reduced amount of sugar result in a modern take on this traditional sourdough-based recipe
A point-by-point rebuttal to a post that argued the beleaguered golfer is worth cheering at the Master's this weekend
A culinary tinkerer devises a recipe to please non-cooks and food snobs alike. It takes only 60 seconds in the microwave.