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  • On top of pressing fiscal deadlines, hurricane relief and tax overhaul, President Trump may ask lawmakers to take on a controversial immigration policy regarding so-called "DREAMers."
  • 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.
  • For the second time, the University of Texas must defend its limited use of race and ethnicity in admissions decisions.
  • 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.
  • 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.
  • More than 30,000 spectators gathered to watch the best women alpine ski racers in the world compete this weekend in Killington.
  • Indonesia's founding philosophy includes the notions of unity and social justice for all. But there are growing concerns that the country is becoming less tolerant than it once was.
  • As the warm weather finally arrives, we’re looking at what’s new this season in books suited for coming days at the beach, in the mountains, or even your…
  • Many people earning more than $250,000 a year — the 2 percent — admit they can afford to pay more in taxes. However, they don't necessarily like the idea, especially when they're made to feel like skinflints even though they're already sending significant sums to Washington.
  • 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.
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