Gluten-free bread in Italy? First though, some sobering news from the frontlines today:
The Syrian border town of Kobani is about to fall to fighters from the so-called Islamic State group. It's a big deal and we'll find out why. We'll get the latest from Catherine James with the British newspaper The Guardian. She's right on the border. And we'll speak with Steven Cook of the Council on Foreign Relations to explore why Turkey hasn't acted to protect Kobani even though it's right on Turkey's doorstep.
Also today, the Nobel Prize for Physics went to scientists who invented blue light-emitting diodes, a breakthrough that led to the LED technology that lights up our homes and computer screens. We explore what the technology promises for the future.
And, The Netherlands is sometimes called the "part-time" capital of the world because a majority of working women hold part-time hours. But as Sharon Lerner reports some women are starting to view part-time work as a trap.
Plus, the Japanese retailer Uniqlo is poised to take over the US, but some wonder whether the very thing that makes it popular - it's adherence to Japanese culture - might actually be its downfall.
Now, back to that gluten-free story - Italy's bread basket hides a secret that could change the gluten-free industry forever. In the southern region of Apulia, researchers at the University of Foggia have found a way to make regular flour harmless for celiac patients.