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After minor surgeries, many dentists used to reflexively prescribe quick-acting opioids to relieve a patient's pain. Now they're learning to counsel patients about better, less addictive alternatives.

After six weeks of training, people could memorize twice as much. Areas of the brain had begun communicating in new ways — a lot like what happens inside the heads of world memory champions.

A medical residency program is the next training step for newly minted doctors, and awaiting "the match" can be tense. For some international students, Trump's travel ban has made that tension worse.

Beirut is peaceful now, but political divisions still run deep — and people are still hesitant to look back on the civil war years of the 1970s and 1980s.

A new project aims to celebrate Jewish food and culture in all its diversity. It's collecting recipes from the Jewish diaspora and staging public events where stories behind the recipes are the stars.

Pat Brown was a renowned biomedical researcher. But he left that to tackle what he saw as the biggest problem facing Earth: animal agriculture. His solution: a veggie burger so beef-like it bleeds.

The modern art museum, which opened on Jan. 31, 1977, holds a secure place in the heart of Paris — and in Parisians' hearts. But it wasn't always so. Horrified critics compared it to an oil refinery.

The technology has improved police conduct and led to a drop in certain types of cases. But the body cams have added many extra hours of work watching videos for police and public defenders.

Michel Martin interviews Kaya Henderson, who has served as chancellor for D.C. Public Schools for six years and will step down on Oct. 1.

Champagne shouldn't be just for special occasions, says wine writer David White. He explains how to choose it, how to pair it with food and how small growers are changing the industry.