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A new NPR/Marist poll shows that more than half of contract workers don't get employee benefits. "We really don't have much of a social safety net, and that's terrifying," freelancer Matt Nelson says.

The "Album of the Year" award should indicate the year's best music. But Washington Post music critic Chris Richards tells NPR's Michel Martin that the Grammys are bad at predicting album popularity.

Sen. Mark Warner, D-Va., is a leader of the Senate's bipartisan investigation into Russian interference in the 2016 election. He speaks with NPR's Mary Louise Kelly about the reports that President Trump tried to fire Robert Muller, the special counsel leading the Russia investigation, last year.

Faced with a shrinking market and workforce, Japanese sake brewers are relying more on exports for growth. So, the government and sake industry are investing in education to help demystify the drink.

Sequencing the DNA of cancer tumors to help pinpoint treatment is an emerging element of precision medicine. While patients and doctors alike want these tests, they often don't benefit patients.

Chefs the world over seem to love serving patrons tiny portions on pristine white plates garnished with dainty drops and squiggles of sauce. Not everyone is impressed, and resistance is mounting.

NPR's Kelly McEvers speaks with writer Will Leitch about his piece in New York Magazine: "Is this the End of the NFL?" In his piece, Leitch notes that football used to bring people together across political lines, but that's not the case anymore.

In Virginia, officials hope a shift to toll pricing based on demand and traffic flow will change commuter behavior and reduce congestion on Interstate 66. Critics say the cost is too high.

Myanmar's tea shops have long been central as public spaces to meet and talk, especially during the military regime. But with the country's "opening" to Western influence, their prominence is fading.

A high-end Bangkok bistro has devoted its entire menu to insects, hoping to entice intrepid eaters to try what's been called "the future of food." But will haute bug cuisine catch on in other places?