When Book Bans Came to Small Town New Jersey

In the year since President Trump roared back to power, one of the most surprising story lines of his second term has been a series of public ruptures between him and the movement he created. Robert Draper, who covers domestic politics for The New York Times, discusses the growing tensions inside the MAGA movement and what they tell us about what the American right might look like in a post-Trump world.

The Supreme Court’s liberal minority has voted, over and over again, to oppose the court’s conservative majority in what might look like a united front of resistance. But behind the scenes, there are growing tensions between those liberal justices over the best way to mitigate the rightward lurch of the court. Jodi Kantor, who uncovered the story, explains what she found.

Netflix announced plans on Friday to acquire Warner Bros. Discovery’s studio and streaming business, in a deal that would send shock waves through Hollywood. On Monday, Paramount made a hostile bid for the studio, arguing that the Netflix deal would be “anti-competitive.” The Times journalists Nicole Sperling, Kyle Buchanan and Lauren Hirsch discuss what it all means for the future of TV and film.

Warning: This episode mentions suicide. In March, the U.S. government sent more than 200 Venezuelan men to a maximum-security prison in El Salvador. Over four months, the men said they endured physical, mental and sexual abuse. Julie Turkewitz, the Andes bureau chief at The New York Times, interviewed 40 of these prisoners. She explains what she found out about this part of President Trump’s program of mass deportation.

The first week of December at The New York Times is known as “Cookie Week.” Every day, for seven days, our cooking team highlights a new holiday cookie recipe. This year’s batch features flavors that aren’t necessarily traditional holiday ones — or even, for that matter, flavors. Instead, they draw inspiration from family night at the movies, drinks like Vietnamese Coffee, and perhaps most surprisingly, an Italian deli meat. In this edition of the Sunday Special, Gilbert Cruz talks with Melissa Clark and Vaughn Vreeland from New York Times Cooking about this year’s cookies, and they answer questions from readers about how to navigate cooking and baking during the holidays.