England batsman Kevin Pietersen is fined for Twitter comments on Sky television commentator Nick Knight.

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Pietersen fined for Knight tweet

The inventor of the television remote control has died at the age of 96, his former employer has said.

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VIDEO: Tributes to TV remote inventor

The inventor of the television remote control, Eugene Polley, dies of natural causes, aged 96, in a Chicago hospital.

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TV remote control inventor dies

Parents need to do more to stop children spending too much time in front of televisions, computers and smartphones, according to a psychologist.

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Warning over child ‘screen time’

Amid warnings of the possibility of bank runs, state television said June 17 would be the date for a new round of elections.

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Greece Teeters Ahead of New Vote

The Japanese consumer electronics giant expects to return to profit this year, aiming to reduce by half the losses in its television business.

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Sony Striving to Cut Its Way From Record Loss to Profit

Melonyce McAfee is the brand new Senior Producer for CNN Living and she aims to make the break room a better place to be. It’s time for some water cooler talk. No, not gossip about the Real Housewives or the latest office romance. We need to have a chat about the water cooler itself, and its fraught place in office life. It may seem like an innocuous source of refreshment, or a gathering spot to pass the time between tasks, but the water cooler can be a wellspring of workplace weirdness. Confusing queues We’ve all come upon the scene: There’s Dan, elbow cocked up on the butt of the water jug, chatting up Gina – a road block between you and the sweet nectar. So you wait, reluctant to intrude on their conversation but unsure when it will break up and you’ll be free to fill up your Nalgene. Awkward. Lax jug replacement Few things are more irritating to a parched person than hitting that blue lever with no results. Why, oh why, do our office mates feel justified in draining the last of the water into their Dixie cups but neglect to replace the empty jug? Water spillage This one’s always fun. Your brawniest colleague sets about his or her civic duty of swapping out the 5-gallon bottle. Good job, responsible coworker! But it all goes awry the minute he flips the bottle over and a quarter of its contents end up on the break room floor. It's a worker’s comp case waiting to happen. Dirty spigot It doesn’t take a germaphobe to be disgusted by the sight of a coworker’s personal water bottle getting too cozy with the spout as he fills up. Just guzzle directly from the nozzle, why don’t you? It’s equally unappetizing to see the sludgy remnants of a coffee mug in the tray beneath the water spout. Some tips: If you cause a spill, sop it up. If tea splatters from your mug when you go in for a hot-water refill, wipe it up. Nobody wants to see a Jackson Pollock installation on the water cooler. Don’t touch your water bottle’s mouthpiece to the spigot. No wonder the black plague makes its way through the cubicle farm with alarming regularity. Don’t crowd the cooler. If you’re done filling up, back away and continue the conversation with your office crush at a respectable distance from the water spout. If the well has run dry, you must resupply. Even if there’s a thin trickle of water coming out of the spout, acknowledge that you’ve reached the bottom of the tap, and don’t leave it to the next thirsty soul to replace the bottle. If you’re physically unable to replace the bottle, ask for help. Weak upper body strength is no excuse to be a lazy water cooler user. Let’s all band together to keep the water cooler the friendliest spot in the office. Take Our Poll Previously – The politics of the office coffee pot and The spaghetti incident: when office lunches go AWOL

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Water cooler etiquette, or the thirsty worker’s manifesto

A granddaughter of the couple that founded the Trinity Broadcasting Network has gone public with accusations of financial impropriety and excess, which TBN denies.

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TBN Fight Offers Glimpse Inside Lavish TV Ministry

The Comedy Awards, on Comedy Central, are more irreverent than most awards shows, but tastefulness still interferes.

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Critic’s Notebook: The Comedy Awards on Comedy Central

Documents obtained by an advocacy group question the handling of animals used in the production of the canceled series “Luck.”

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New Questions About Treatment of Horses on HBO’s ‘Luck’

Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Patricia Jinich is chef at the Mexican Cultural Institute. She also hosts “Pati’s Mexican Table” on National Public Television and blogs at Pati's Mexican Table. I was born and raised in Mexico City, in a family where every taco happens to be, as my dad boasts, “the best taco you’ve ever had in your entire life.” That is, until you eat the next one. Living in the US, I am often dismayed at how my home country is portrayed in the media. For some, it’s easy to just write off the entire country as dangerous and riddled with cartel violence. As a former political analyst, I am not in denial about the hurdles my country faces, but the Mexico illustrated in some news reports is certainly not the Mexico I know and love – nor is it the Mexico experienced by the  22.67 million international tourists that visited last year. Cooking, eating and sharing Mexican food has helped me and my Mexican-American boys connect with our heritage. Plus, I truly believe that its warm, generous, colorful cuisine has the power to make Americans fall in love with Mexico – one bite at a time. Unlike my three older sisters, I did not join the food world early on. Labeled “the intellectual” in the family, I studied to become a political analyst and delved into Mexico’s history, leaving tacos for mealtime. It wasn’t until I was married and living in Texas that my interest in Mexican food grew beyond my plate. I became hungrier for the food and culture that nurtured my childhood. I started cooking at home; it was the best way I knew how to take care of my husband, and later my boys.  Saucy huevos rancheros on late morning weekends, steaming tamales when we had friends over, soothing caldo de pollo when they got sick, panqu é marmoleado to finish with something sweet, aguas frescas to freshen our meals. I began my hunt for Mexican ingredients, which as the years moved on, became increasingly available as the American appetite grew for a wider Mexican food experience. Eventually, I traded my policy papers for cooking pots. As a chef at the Mexican Cultural Institute , where I direct and teach a Mexican Culinary Program, I embrace the opportunity to share Mexico’s rich culture and diverse cuisine. In fact, it is so rich and unique it has UNESCO world heritage status. When my students, TV show viewers and American friends raise the inevitable questions about traveling to Mexico, I point to my own experience traveling with my young family. Each time we’ve returned to Mexico, I delightfully find the Mexico that I know. Overall and underneath, there is a country and culture that is just like its food: incredibly rich, colorful, genuine, giving and accommodating. Just like a luscious mole sauce , with subtle layers of warmth, comfort, ease and hospitality. Together, we have ridden the entire Copper Canyon route, sampling our way from Los Mochis in Sinaloa to Chihuahua, where the cook of a local restaurant drove us in the back of her wagon to the hotel as our littlest one fell asleep. We’ve eaten such tasty freshly made gorditas in the train stops that, to this day, I hear complaints about how we need to go back for those exact same ones. We almost missed the train as I chased after the fresh fruit cart man, who quickly opened sweet ripe mangoes and topped them with fresh lime juice, salt and ground pequin chile, because it is better to miss the train than to eat the mango without the whole works. In a market in Merida, we were invited into a stranger’s kitchen to learn the secret to the perfect achiote recado, the paste that has uniquely seasoned countless dishes in the Yucatan for centuries. The sweetest Purepecha cook taught the boys how to work the Michoacán black clay into the cutest mugs and cups, so that the cook's aunt could show me how to prepare corundas (similar to tamales) in her own kitchen. It’s our culture to feed the people we love, and share it with those who are interested in exploring it. As varied as the places I’ve been throughout the country, they all share an eclectic and wonderful mix of centuries-old traditions with a weaving of the new and modern. Mexicans are natural hosts – they will do everything they can to make you feel at home in their country and in their homes. We will place our own plates in front of you, if you happen to be hungry. This warmth and openness really sets Mexico apart as a tourist destination. The travel and tourism industry is crucial to Mexico. It’s the source of jobs, opportunities and tremendous pride for millions of people. When you read certain headlines, please take your margarita with more than a grain of salt; what you read in the news is not necessarily gospel. Mexico is a vast, beautiful and diverse country. The overwhelming majority of incidents have taken place in the border areas, more than a two-hour flight from popular tourist destinations like Los Cabos or the Riviera Maya – and cartel-related incidents targeted at tourists are incredibly rare, virtually unheard of. If you open your mind and your heart you will find a Mexico that is as warm, vibrant and as nurturing as the food itself. The more I savor Mexico, the more I realize how much more I have yet to taste, to travel, to see, to learn and to share. In fact, I think experiences of Mexico are just like tacos – you think you’ve had the best one ever, until you try the next.

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Chefs with Issues: The Mexico I know

“There Is Someone” is a show that has attracted a huge following with the sort of talk that is popular with young men everywhere, but censors and religious groups are not laughing.

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Baghdad Journal: Iraqi TV Show Dares to Talk About Sex

Click to watch video The message may be kind and timely, but do outrageous tactics undermine vegans' central mission? Previously – Are kids too young to understand veganism?

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Vegan kids book too graphic?

The technology industry is working on viewing options that could include apps, a move that has the potential to transform cable television’s interface and business model.

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Developers Are Working on Television Apps, but TV Industry Is Wary

The lack of diversity identified by critics of HBO’s “Girls” is systemic; more popular shows like “Two and a Half Men” or “How I Met Your Mother” exist in a world that rarely considers race.

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HBO’s ‘Girls’ is Hardly the Only Example of Monochromatic TV