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Guests at the U.S.-Africa Summit were served beef with a Moroccan spice blend. We asked food mavens Marcus Samuelsson and Paula Wolfert to share their recipes. So now you can dine like a diplomat!

So, you want to be a science professor? Good luck. Highly educated, relatively low-paid postdoctoral fellows may drive U.S. biomedical research, but they're training for jobs that don't exist.

Food writers have argued that Asian-American chefs are having a moment. But in this coverage, there's a glaring absence in this most recent celebration of Asian-American chefs: women.

On the 25th anniversary of the day the wall came down, Curt Nickisch of WBUR speaks to Germans about their memories of that time.

Here & Now resident chef, Kathy Gunst, says herbs are a must-have for would-be gardeners and cooks.

The terrorist attacks in Paris will likely add a new wrinkle to the second Democratic primary debate, something that has gotten little attention to this point on the Democratic side — foreign policy.

This week sets the table for Donald Trump's entry into the White House, as Cabinet picks face scrutiny in the Senate, the president-elect faces reporters — and Barack Obama offers his farewell.

Sri Lanka's most popular sweetener is disappearing, due to the destruction of rainforests, inconsistent yields, intensive labor and a fading workforce. And turning the tide isn't going to be easy.

Some of Trump's most revealing remarks at the news conference were made about potential conflicts of interest. Steve Inskeep talks to ex-White House ethics lawyers, Richard Painter and Norman Eisen.

As the Smithsonian prepares to open its National Museum of African American History and Culture in a couple weeks, NPR's Ari Shapiro speaks with the museum's architect, David Adjaye.