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The visit takes place ahead of President Trump's own summit with Chinese leader Xi Jinping next month, where Taiwan is expected to be a top agenda item.

U.S. Rep. Eric Swalwell is suspending his campaign for governor of California, as he faces allegations of sexual assault and misconduct.

Young conservative voters aren't a monolith. They have different policy priorities and different views on what role former President Trump should play in the Republican Party.

Agreeing to an out-of-network doctor's financial policy, which protects their ability to get paid and may be littered with confusing jargon, can create a binding contract that leaves a patient owing.

For the first time in decades, America's obesity rate remained flat this past year, according to the United Health Foundation. Tell Me More host Michel Martin speaks with Dr. Reed Tuckson about the report. Marquette University Professor Andrew Williams, who is developing a robot to help children exercise and make better nutritional choices, also joins the conversation.

Wuhan Hongxin Semiconductor Manufacturing Co. was supposed to be one of China's most advanced chipmakers. Now it's bankrupt — a big flop at a time when the country seeks technological self-reliance.

Djokovic won the Grand Slam men's singles final in five sets: 6-7, 6-4, 7-6, 5-7, 6-4.

College basketball is just two weeks from its biggest day, Selection Sunday. But with three top-five teams losing this week, it seems nobody can hang onto the No. 1 spot. In the NFL, a potential draftee has reported controversial news from the combine: Teams have asked him about his sexual orientation. Host Scott Simon and Howard Bryant of ESPN.

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.

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.