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For the second time, the University of Texas must defend its limited use of race and ethnicity in admissions decisions.

The job of guiding climbers up the Himalayas has brought money and development to their communities, but little glory for the Sherpas.

Gefilte fish can be a hard sell even in its standard savory form. But some European Jews like it sweet, a preference that, surprisingly, overlaps exactly with a geographic and linguistic divide.

Sweeping tax cuts, for businesses and individuals, will be at or near the top of the list for both the White House and the Republican-controlled Congress. A tax on imports may also be on the table.

Philip Gelb once toured with top musicians. Now he's a chef who hosts intimate dinner parties where the entertainment, by innovative world musicians, is as experimental as the ever-changing fare.

Pete Buttigieg may face scrutiny after popping in the polls. Elizabeth Warren provided answers about her health care plan, and now she'll have to defend them. And is the field finally set?

Texas Republican Rep. John Ratcliffe assured the Senate Intelligence Committee that, if confirmed, he would not apply a partisan filter to reporting or shade conclusions to please the president.

Top leaders and rank-and-file members are getting the first wave of COVID-19 vaccines. It could speed up the return to business as usual. But some lawmakers say members should wait behind others.

As Americans think about recession, a pandemic, racial justice, climate change and policing, many Trump voters (or potential Trump voters) bring up abortion in explaining their voting rationale.

Coffee beans are filled with oils that emerge from coffee grounds under high pressure. These oils form the crema - "the frothy stuff" on top of an espresso. In the last installment of Science Friday's series on coffee, food-science writer Harold McGee, author of On Food and Cooking, explains the chemistry of crema.