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Camps in nature can be great for kids, but they can also expose campers to floods, wildfires and heat. Here are the top questions experts say people should ask camps about safety.

The U.S. Supreme Court ruled Monday that police must obtain a warrant before placing a GPS tracking device on a vehicle. The decision was unanimous, but three separate opinions on the legal rationale show that even Supreme Court justices have conflicting views of privacy in the information age.

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.

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

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.

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.

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.

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.

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.