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Nothing says "Happy Holidays" better than 3-D goggles. Or perhaps an inflatable wetsuit for big-wave surfing. Those are two of the top gadgets of the year, according to Popular Science magazine's "100 Best Innovations" issue. To tell us a little more about some of those innovations, Editor-In-Chief Mark Jannot joins host Scott Simon.

The Constitutional Court cited vote-counting irregularities in overturning the result, which is unprecedented in Austria's post-war history.

Xi Jinping will visit President Trump in Palm Beach, Fla., next week, for talks that will reportedly center on economic and other issues.

Twitter's been going through an especially rough patch lately. But its brand and tweets are well known. Giving those up as the company transitions to X could be an expensive loss of brand value.

Also: FBI officials say missing texts affiliated with the Russia investigation are recovered; Trump is sorry for retweeting anti-Muslim tweets; and French shoppers brawl over discounted Nutella.

Every year, research firm CB Insights offers up a report on the fastest growing and most highly valued private companies in technology — basically, the ones most likely to go public. Audie Cornish speaks with Anand Sanwal, CB Insights' CEO, for a look at the top tech IPO's expected in 2014.

Senate Republicans blocked a plan to move forward on legislation Friday to establish a commission to investigate the Jan. 6 attack on the Capitol.

Fresh Air's arbiter of things filmic offers his annual year-end movies wrap-up. This time, his Top 10 list has 11 entries, as the number-nine slot features a tie. At the top: Julian Schnabel's The Diving Bell and the Butterfly.

Amid business boycotts in North Carolina and Mississippi, former Angie's List CEO Bill Oesterle reflects on his company's move to axe an expansion as a protest to Indiana's religious liberty law.

The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His 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.