Swedish fashion giant H&M is back with another covetable designer collaboration, this time with luxury runway brand Rabanne (formerly known as Paco Rabanne).

SAVE $20: The Shark SpeedStyle is on sale for $179.99 as of today, Oct. 23,

When the going gets tough, the tough go to the movies. Or so it seems in China, where

Virgin Galactic is about to send three private passengers to space, including the first mother-daughter-duo

First-quarter earnings from Home Depot, Cisco Systems, Take-Two, Target, Walmart, Alibaba, Applied Materials, Ross Stores, and Deere. Plus, retail sales and leading economic index.

Michelin-starred chef David Chang has poured cold water on the idea that grilling burgers on a barbecue is the optimum way to cook them. The founder of Momofuku Ko, which has two Michelin stars, said that barbecuing patties only serves to turn them into “carbonised crap”, but people keep cooking them like this because of the socialising that is associated with cooking outdoors. On his podcast The Dave Chang Show, the controversial chef suggested that using a griddle to cook burgers is a superior method. Chang, 45, said: “Grills suck for burgers. We have assumed as a culture that in summer, we eat a burger and it’s grilled. “I actually think the grill is a horrible thing for the burger… I think this viewpoint could get me in trouble,” he admitted, but pressed on with his argument against the grill. “The success rate of the griddle is better than the grill, and also there’s no clean up, you have nothing to worry about.” The Korean-American restaurateur continued: “A juicy burger is going to turn into a guaranteed grease fire [on a barbecue], why use it? This whole idea of imparting flavour from the grill, the only flavour that’s being imparted is the carbonised crap that’s on it. “You would need to cook a burger over charcoal for 12 hours to get that smoky flavour. “A backyard burger is an experience that you try to convince yourself is better than it actually is,” he claimed. “It’s the nostalgia, it’s the smells, it’s your friends. But if you actually take it out of the context, it’s not that good.” Chang went on to allege that the close relationship between burgers and grills “is a marketing lie”. “How many places where you think have a good burger, cook it on a grill?” he challenged. However, he did have some praise for barbecued foods. Chang said that grilling corn was “clearly the only champion” and he “can’t think of anything else” that makes corn taste quite as good. Chang has previously shared his opinions on burgers that landed him in trouble. In 2015, he provoked the ire of Australians when he wrote in his blog Lucky Peach: “You know who f***s up burgers more than anyone else in the world. Australians. Australia has no idea what a burger is. “They put a fried egg on their burger. They put canned beetroot on it, like a wedge of it. I am not joking you. This is how they eat their burger.” He also laid waste to the use of wagyu – beef that comes from cattle that is bred in Japan and is highly prized for its marbled fat content – in burgers. In his “burger manifesto”, Chang wrote that it was “the dumbest burger in the world” to use wagyu. “It’s like 70 per cent fat content – it’s disgusting. Would you eat a ground bacon burger? That’s what you’re doing with a wagyu burger,” he said. “Or the idiots that have ‘kobe beef wagyu sliders with a trio of ketchup’ on their menu – that drives me insane.” The chef is also known for speaking candidly about his toxic behaviour while working in kitchens in the past. In his 2020 memoir Eat a Peach, Chang wrote: “When I’m angry, I seethe with such intensity that it can’t simply be emotional. It’s like I’m an animal registering danger.” Hannah Selinger, an award-nominated journalist, wrote in her essay for Eater that “in all my years of restaurant work, I had never seen anything like the roiling, red-faced, screaming, pulsing, wrath-filled man that was David Chang”. She worked as corporate beverage manager at the Momofuku restaurant group in 2008. Chang responded to Selinger’s essay and said that while he didn’t recall specific incidents mentioned by her, “they are entirely consistent with my behaviour at the time, which I did not begin to correct until several years later”. He added that “the bottom line is that I’m sorry”. Apart from his podcast, Chang also hosted Netflix’s travel and food series Ugly Delicious from 2018 to 2020. The show aired two series and featured celebrity guests including Jimmy Kimmel and Nick Kroll. Read More Walk this way... but not like that: How men’s walks became sexualised Jonnie Irwin makes rare red carpet appearance as he says ‘every day is a gift’ Influencers face backlash for promoting Shein factory during PR trip in China Budget Bites: Three light recipes that sing of summer Danny Dyer explains why he has a Toby Carvery Platinum Gold Card Three quick and easy plant-based fakeaways to create at home

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Lewis Hamilton said he held his breath for the 76.6 seconds it took him to capture his first pole position in 595 days for Sunday’s Hungarian Grand Prix. The seven-time world champion held off Red Bull foe Max Verstappen by just three thousandths of a second as he danced his Mercedes to top spot in an exhilarating qualifying session at the Hungaroring. Lando Norris finished third following another impressive afternoon for the rising McLaren star, one spot ahead of his team-mate Oscar Piastri. George Russell managed only 18th on a day to forget for the Mercedes man. Hamilton’s one-lap triumph here – described as a work of art by his old rival Nico Rosberg – is his first since the penultimate fixture of the contentious 2021 season in Saudi Arabia, 33 races ago. The following round in Abu Dhabi – where Hamilton was denied a record eighth world title by Michael Masi’s controversial refereeing – marked the last time he started a race from the front row. Verstappen began from pole on that contentious evening in the desert. On Sunday, it will be Hamilton’s turn. Hamilton roared with delight over the team radio before holding his head in his hands and then saluting the raucous crowd as he stood on top of the front-right tyre of the Mercedes machine which carried him to his ninth pole in Hungary and 104th in all. A cursory handshake for Verstappen followed. “I’ve lost my voice from shouting so much in the car,” said Hamilton, moments after stepping out of his cockpit. In the official press conference reserved for the top-three drivers, Hamilton added: “I forgot what it feels like to sit in this spot. He (Verstappen) has been hogging it for a while. “I don’t think I breathed for the whole lap, I held my breath. I was so out of breath at the end. It is an extraordinary feeling. “I have not been here for such a long time. Even with the success I have had before, and this is my 104th pole, it feels like the first. It is hard to explain how special it feels.” Hamilton trailed Verstappen by 0.126 sec prior to the concluding runs. But he usurped the Dutch driver, who failed to improve on his last lap, with his final throw of the dice. He was the last man to cross the line. “I witnessed those special moments and the days he used to have, and today was one of those,” said Rosberg, who beat Hamilton to the 2016 title. “That lap is like perfection, it is art. Only Lewis Hamilton can do that.” Hamilton has won more times in Hungary than anybody else, and claimed his first victory in Mercedes colours at this venue a decade ago. “Last year we were nowhere,” said Hamilton. “I have always had belief that if we apply ourselves the right way we would get there, and it was just a question of how long that would be? “But we started this season with the twin sister or twin brother of the previous year’s car. It felt identical and that was worrying. “When you lose that confidence you shed a lot of time. I had no confidence in the car. It was so nervous, and it felt like I was treading on eggshells. “I started out this season with very little confidence, but bit-by-bit I got the thing on the right tracks, so the confidence has finally come back. “We have been on this journey of undoing the wrong decisions we have taken and it has taken far longer than we hoped, but we are starting to see those benefits.” Converting his 104th pole into his 104th victory will not be an easy task for Hamilton. Verstappen has won eight of the 10 rounds so far and his Red Bull team are unbeaten this season. “We tend to have decent race pace,” concluded Hamilton. “Max’s race pace yesterday in practice was quite extraordinary. They were quicker than us. “But if there is a way to hold position then maybe there is a fighting chance for us. I am as keen as I am to win tomorrow as I did for my first win in Montreal in 2007.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen gives hope to rivals after coming 11th in Hungarian GP practice Like someone cut my heart out – Claire Williams on sale of father’s F1 team Daniel Ricciardo dreaming of Red Bull return ahead of F1 comeback

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Birkenstock has set a price for its initial public offering of stock that values the 249-year-old German maker of upmarket sandals at $8.64 billion