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High-end sweatpants are becoming a staple in an increasing number of men's wardrobes. It's part of a global fashion trend called "athleisure," where gym clothes find their way out of the workout room.

A Pennsylvania judge calls Attorney General Kathleen Kane's tenure a "legal and institutional nightmare." But Kane says her critics are most upset about a chain of offensive emails she uncovered.

The Missouri Department of Revenue will activate new equipment at its offices in early November to streamline the process of applying for licenses. Adult drivers will also be able to renew their licenses online every other period, so they only need to come in person every 12 years.

For the first time in decades, America's obesity rate remained flat this past year, according to the United Health Foundation. Tell Me More host Michel Martin speaks with Dr. Reed Tuckson about the report. Marquette University Professor Andrew Williams, who is developing a robot to help children exercise and make better nutritional choices, also joins the conversation.

Djokovic won the Grand Slam men's singles final in five sets: 6-7, 6-4, 7-6, 5-7, 6-4.

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.

Pete Buttigieg may face scrutiny after popping in the polls. Elizabeth Warren provided answers about her health care plan, and now she'll have to defend them. And is the field finally set?

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.

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.