Making the calls at Wimbledon

Top tennis umpire Enric Molina explains how he handles the pressure at Wimbledon, and what kind of coin to use for the toss.

Top tennis umpire Enric Molina explains how he handles the pressure at Wimbledon, and what kind of coin to use for the toss.

Top tennis umpire Enric Molina explains how he handles the pressure at Wimbledon, and what kind of coin to use for the toss.

WSJ's Business columnist, Alan Murray, discusses how buyout firms are transforming the U.S. economy and making risky calls with pension funds that could later lead to political fiascos. (Feb. 28)

Chef Brad Farmerie of Public Restaurant in New York demonstrates how to make beer-battered oysters. (March 7)

German Chef Heinz Beck discusses making a name for himself at Rome's La Pergola restaurant. He also shows WSJ how to prepare crispy red mullet with spring herbs. (June 24)

WSJ's Andy Jordan heads to a "do-it-yourself" festival in California where robots sing, harps glow and people drive cupcakes. He finds out how garage-tinkerers could impact the future of...

WSJ's Andy Jordan heads to a "do-it-yourself" festival in California where robots sing, harps glow and people drive cupcakes. He finds out how garage-tinkerers could impact the future of...

German Chef Heinz Beck discusses making a name for himself at Rome's La Pergola restaurant. He also shows WSJ how to prepare crispy red mullet with spring herbs. (June 24)

Chef Brad Farmerie of Public Restaurant in New York demonstrates how to make beer-battered oysters. (March 7)