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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.

New Yorker staff writer David Owen says that convoluted legal agreements and a patchwork of infrastructure determine how water from the Colorado is allocated. His new book is Where The Water Goes.

It's been a rough couple of weeks for John Boehner. He was all but shut out of the fiscal cliff deal, dissed by his own party, and suffered 12 GOP defections when re-elected as speaker. But did he emerge from all of this as a loser? It's not that simple.

Indian police accused Stan Swamy of terrorism. His supporters say he was framed and evidence planted on his computer. Some call it Narendra Modi's Watergate. Six years on, no one has resigned.

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.

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.

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.

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.

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.