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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.

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.

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.

Doctors hate online rankings, saying patients don't get the nuances of medicine. But health care reviews on Yelp are more positive overall than they are for restaurants and other services.

For anyone who loves to cook, this time of year is like the best holiday of all. Tomatoes, corn, zucchini, lettuce, arugula, potatoes, broccoli. It seems as though everything is in season.

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.

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.

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.

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.