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"Moderate to extreme" drought conditions already exist in about 55 percent of the continental U.S. No relief is in sight. There are warnings this could be one of the 10-most expensive weather disasters in U.S. history.

London is home to Europe's tallest building called The Shard. It sort of looks like a giant shard of glass. It stands out in the city which has a relatively low skyline.

Morning Edition listeners this week on Twitter shared memories of making pies. We'll hear from a couple of them as our series comes to a close. And, we'll wrap up the series with a musical ode to pie.

The former head of the bank Bob Diamond apologized for "reprehensible behavior" in testimony before a British parliamentary committee Wednesday. But he complained the bank had been unfairly singled out for manipulating banking loan interest rates.

Washington, D.C., in the 1830s was a city of ferment. Free blacks were moving in, eventually outnumbering the city's slaves — a development that made whites very nervous. Those tensions came to a head in the now-forgotten race riot of 1835, an episode detailed in author Jefferson Morley's new book.

You may have heard about plans to put missiles on London rooftops during the Olympics to shoot down intruders. There is another interesting weapon that will be deployed to keep away a threat that Londoners live with every day: pigeons.

We hold this truth to be self-evident: America loves pie. But each region also reserves the right to bake the treat in its own style. In United States of Pie, writer Adrienne Kane explores local takes on the ultimate American confection.

Chris Cleave's newest novel chronicles the friendship and rivalry between cyclists training for the 2012 Olympics. He speaks with NPR's Scott Simon about the fascination of athletic rivalries, how he got in shape for the book and what he hopes readers will take away.

April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried pig's ear. Her new cookbook is a paean to meat — and from snout to tail, every part of the animal appears on her dinner table.

The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His new memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.