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For anyone who loves to cook, this time of year is like the best holiday of all. Tomatoes, corn, zucchini, lettuce, arugula, potatoes, broccoli. It seems as though everything is in season.

Every answer is the name of a world capital. You'll be given a four-letter word. The first two letters are the first two letters of the city's name, and the last two are the last two letters of the country's name. For example, if you were given "loin," the answer would be London, Great Britain.

Former President Trump was supposed to testify under oath, facing questions from New York's attorney general. That and the Mar-a-Lago search barely scratch the surface of the legal headaches he faces.

Matt Bissonnette wrote No Easy Day under the pseudonym Mark Owen. He has drawn criticism for publishing details of the Osama bin Laden mission without Pentagon approval. Peter Bergen, author of Manhunt, says this account of the raid fits almost exactly with his understanding of the operation.

The CDC director endorses booster shots for at-risk workers. The House panel probing the Jan. 6 attack issues subpoenas to four ex-Trump officials. The U.S. hosts a summit that will talk about China.

Snider's supercharged relationship with her art form and open-book stance on depression and anxiety shine through in her new opera, which debuts this week in Los Angeles.

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

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.

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

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.