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China's economic growth has been slowing down for years. Tariffs have contributed to slower growth since early 2018, when the economic standoff began, but it's hard to pinpoint how much.

We couldn't fit everything into Thursday's story about the legacy of Comin Out Hard, so here are some extras, including Eightball on touring in a rental car, MJG on Eazy-E and Yo Gotti on mentorship in the Memphis rap scene.

NPR's Mary Louise Kelly talks with co-authors Marjorie Ingall and Susan McCarthy about their new book Sorry, Sorry, Sorry: The Case for Good Apologies.

Every answer is the name of a world capital. You'll be given a four-letter word. The first two letters are the first two letters of the city's name, and the last two are the last two letters of the country's name. For example, if you were given "loin," the answer would be London, Great Britain.

Former President Trump was supposed to testify under oath, facing questions from New York's attorney general. That and the Mar-a-Lago search barely scratch the surface of the legal headaches he faces.

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.

Texas Republican Rep. John Ratcliffe assured the Senate Intelligence Committee that, if confirmed, he would not apply a partisan filter to reporting or shade conclusions to please the president.

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?

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.