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Coco Gauff's loss in the U.S. Open's fourth round follows a third-round loss by defending men's champion Novak Djokovic, and was the latest in a series of early exits for Gauff in recent weeks.

Leaders attending an international donors' conference committed almost $6 billion for 2016, with the rest to be handed over by 2020.

Metro wants to simplify its fare structure and is taking public comment on its proposed changes on Wednesday from 3-8 p.m. at the Duke Energy Convention...

President Bush says reforming social security will be a top priority during his second term. He wants workers to be able to divert some of their payroll taxes into private accounts. They could invest that money in stocks and bonds to save for their own retirement. NPR's Kathleen Schalch reports on what privatization could mean, and how it might be done.

Tender, smoky, fall-off-the-bone ribs can take three or four hours to make the traditional way. But Baltimore chef Shirlé Koslowski uses a pressure cooker to get all that flavor in only an hour.

Ohio's Secretary of State, who always touts the integrity of Ohio elections, chose to spend last weekend at the Conservative Political Action Conference, an event full of election deniers and conspiracy theorists.

NPR's Renee Montagne visited Coolhaus Ice Cream Shop in Southern California to find out what architecture and frozen desserts have in common, and how to stack up a mean ice cream sandwich.

Postwar marketing of convenience foods pushed our grandmothers to take many shortcuts in the kitchen that modern foodies might find unpalatable. Many involved Jell-O. Cookbook author Jeremy Jackson updated his grandma Mildred's famous strawberry cake recipe to remove this old-school secret ingredient.

Chefs Yotam Ottolenghi and Sami Tamimi say their latest cookbook is a chance to re-imagine the recipes of their childhoods, reminiscing about Jerusalem's open-air food markets and street food.

Southern food and culture expert John T. Edge sees the food truck craze as a great democratic portrait of America. His new cookbook highlights some of the most creative and cheap food cooked in trucks these days.