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The Big Ten recently signed an exclusive broadcasting deal that's reportedly worth $7 billion. But none of that money will go directly to the athletes.

The California winemaker firmly believed that no bottle of wine should cost more than $10. He created a business that struck bargain wine gold with Charles Shaw — also known as "Two Buck Chuck."

NASA plans to test launch its newest rocket — one it hopes will eventually take astronauts back to the moon. But the rocket's big price tag has some critics skeptical about its future.

Before Virginia Gov. Glenn Youngkin was elected, years of work went into updating the executive mansion tour to include the lives of enslaved people. His revamped tour doesn't mention slavery.

How about an electrified birthday cake or a steaming martini? A new book shows you how to turn your food into edible science experiments. Your kitchen is like a home laboratory, says one author, why not have fun with it?

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.

The world economy has created a new class of global engineers. AnnaLee Saxenian, the dean of the School of Information at the University of California, Berkeley, has written a new book about this group. Deborah Amos talks to her about The New Argonauts.

As Shanghai undergoes a radical facelift, tens of thousands of residents are forcibly displaced from their homes each year. Many say real-estate developers are conspiring with officials to seize property for little or no compensation.

Once upon a time, it was fashionable to adore all things French. Those days are gone — remember "freedom fries"? — but author Danielle Trussoni is convinced that there are plenty of Americans who still love French culture, fashion and food. Trussoni recommends three books about France — all with a certain je ne sais quoi.

Heat author Bill Buford finds "his McGee" indispensable — that is, Harold McGee's essential tome On Food and Cooking. "McGee is the most important person alive writing about food," Buford says.