NPR Staff

Dear Prudence, also known as Emily Yoffe, has answered questions about everything: deathbed confessions, mysterious boxes in the attic, cheating spouses of course and, once, incestuous twins.

But after nearly a decade as Slate's advice columnist, Yoffe is stepping down. She wrote her last advice column on Thursday.

And now she's passing the baton to Mallory Ortberg, the writer, editor and co-founder of the site The Toast.

The brass-band sound is a proud tradition of New Orleans. But over the years, those horns have evolved to embrace a broader repertoire, full of funk and jazz and even a little hip-hop — and the sounds have migrated well beyond Louisiana. Take NO BS! Brass Band, whose core members met at Virgina Commonwealth University and proudly claim Richmond, Va. as their home base.

Walter Trout has been playing and sometimes living the blues for five decades. The guitarist was with Canned Heat in the early 1980s, shared the stage and recorded with John Mayall & the Bluesbreakers and sold millions of albums as a solo artist, but drugs and alcohol almost did him in. He was just days away from death last year when he received a liver transplant, an experience he recounts in a song called "Gonna Live Again."

What's it like to be a 15-year-old girl, full of dreams but not sure how to make them become reality?

That's a question that NPR explored this fall in our series #15Girls. We sent reporters around the world. We met girls who faced all kinds of obstacles: gang violence, child marriage, unaffordable tuition fees. And we learned the plans they hatched to get ahead.

We asked our correspondents to share a moment that was critical in their reporting — a person they met, a scene they witnessed that helped shape the story they told.

Chef and food writer Kenji Lopez-Alt recently paid a visit to old stomping grounds: the Boston area, home to his alma mater, MIT.

He helped prepare one dinner at Roxy's Grilled Cheese, a small, hip sandwich shop in the Allston neighborhood, to share a recipe from his new book The Food Lab: Better Home Cooking Through Science.