Compact “60 percent” and “65 percent” keyboards have long been the purview of mechanical keyboard

Southwest Airlines Co. is slowing growth plans for next year to better match moderating travel demand and warned

Kourtney Kardashian Barker has revealed that she and Travis Barker conceived their son “naturally” after a challenging journey with in-vitro fertilisation (IVF). In an interview for the November issue of Vogue, the Poosh founder candidly revealed that she and her husband were able to get pregnant without the stress caused by IVF treatments. Kardashian Barker told the outlet that she “felt really pressured and pushed into doing IVF. It went against my intuition, and I didn’t feel fully prepared for the mental or physical toll it takes.” Kardashian Barker had been documenting her IVF journey on her family’s Hulu reality TV series, The Kardashians. She paused the process in 2022 in favour of focusing on her lavish Italian wedding to her now-husband, Blink-182 drummer Travis Barker. “We just got pregnant naturally,” she revealed to Vogue. “It was an indescribable feeling. Shock, then super-happy, fear sets in, worry, but I remembered then to have gratitude.” Elsewhere in the interview, the Lemme founder discussed her life-threatening health scare when she underwent foetal surgery in September, saying: “That experience opened my eyes to a whole new world of pregnancy that I didn’t know about in the past.” “It was terrifying. And I learned that insurance typically only covers two ultrasounds when you’re pregnant, I had no idea,” she added. “I’ve always been lucky enough to do more than what insurance covers, and it’s one of those ultrasounds that saved my baby’s life.” The pair are currently expecting their first baby together. Kardashian Barker announced in June that she was pregnant by holding up a sign at her husband’s Blink-182 show in Los Angeles that read: “Travis, I’m pregnant.” The couple later revealed that they were expecting a baby boy after posting a gender reveal video on Instagram. The reality TV star is also mother to daughter Penelope, 11, and sons Reign, eight, and Mason, 13, who she shares with ex Scott Disick. Barker shares daughter Alabama Luella, 17, and son Landon Asher, 19, plus step-daughter Atiana De La Hoya, 24, with his ex-wife Shanna Moakler. Earlier this month, Kardashian Barker told Vanity Fair Italia that it was a “dream come true” to welcome a baby with her husband after such a long, painful journey with IVF. She got candid about the things she loved the most about raising a child, saying: “I love experiencing life through their eyes and doing with them all the things I did as a child. Going to Disneyland or even just touching sand for the first time.” She continued: “I love creating traditions and memories and making everyday things feel special and magical. Being able to do that now with Travis is a dream come true.” “I like being pregnant. I’m obsessed with the idea of being pregnant!” Kardashian Barker added. She maintained that she “physically” felt great, even though this pregnancy is much different than her first three. “But this time, unlike the other three, I was followed by a different group of doctors, who gave me many restrictions in the first months. No workouts, no Pilates, no caffeine and no plane trips. Even no sex!” Kardashian Barker said. “I think all this caution made me a little afraid because, in the past, I never had to be so careful.” Read More Kourtney Kardashian responds to criticism over pregnancy at 44 Khloe Kardashian confronts Kris Jenner about cheating on Robert Kardashian Sr Kourtney Kardashian and Travis Barker may have revealed son’s name at Disney-themed baby shower Kourtney Kardashian responds to criticism over pregnancy at 44 Menopause campaigner Mariella Frostrup: ‘I look forward to a future where women gradually stop feeling so ashamed’ More girls miss school and college due to their periods than colds, survey finds

An influencer-backed energy drink that has earned viral popularity among children is facing scrutiny from lawmakers and health experts over its potentially dangerous levels of caffeine

Six years after Nintendo stopped producing it, and 15 months after its last sale, a

An Italian cheesemaker died on Sunday after being crushed by thousands of rounds of Grana Padano cheese in the aging room of his factory in Bergamo, northern Italy, local authorities said.

The HP Envy 16-inch touchscreen laptop is a beast of a computer for the price.

Kris Jenner shared a fresh idea for a partnership between Doritos and Papa John's, but fans were not happy with the commercial

Cindy Crawford has explained why she posed nude for Playboy magazine in 1988, even after her agents told her not to. The supermodel, 57, reflected on the early days of her career in the new Apple TV+ docuseries, The Super Models, which she appears in alongside fashion icons Naomi Campbell, Linda Evangelista and Christy Turlington. During the second episode of the show, Crawford noted that, after becoming the face of Revlon in the 80s, “things started really happening,” as she was “doing the right campaigns”. However, she claimed that when she was asked to appear on the cover of Playboy in 1988, some of her peers and agents advised her against it. “Everyone in my life at the time thought I shouldn’t do Playboy,” she said. “My modelling agency didn’t feel that that fit into the types of jobs I should be doing. I think the brand still had a connotation to it that maybe scared some people off.” Crawford said she knew why her agency was hesitant about on the gig, given how different it was from jobs she’d had before. “I understood the platform of Playboy and what that symbolised,” she explained. “It was definitely outside the normal trajectory for a Vogue model at the time.” She went on to specify that a famous fashion photographer, the late Herb Ritts, was the one who reached out to her about the project. After she recalled that she and Ritts were “really good friends” and that she “worked with” him a lot and previously “stayed at his house,” she shared another reason why she wanted to pose for Playboy. “I don’t know, there was just something about it that intrigued me. So against the advice of my agents, I said ‘yes,’” Crawford said, before describing the conditions she brought up to the maagazine when taking on the job. “But I said: ‘You don’t need to pay me a lot of money. As long as I can have control of the images, and I wanted the right to kill the story if I don’t like it,’” she recalled telling the publication. Crawford noted that when she did the photoshoot for Playboy, she and Ritts “combined it with another trip that [they] were doing for French Vogue to Hawaii”. And, according to the supermodel, the two photoshoots weren’t all that different from each other. “We’d shoot a picture for French Vogue and then we’d shoot a picture for Playboy,” she said. “I mean, you almost couldn’t tell which pictures were for French Vogue and which pictures were for Playboy, it was very organic and I loved them.” The actor concluded by noting that, despite what other people may think, it was ultimately her decision to pose for Playboy, and she did not feel pressured into it. “That’s the whole thing for me is, even if I make choices that other people disagree with or don’t like, if they’re my decisions and I have control of it, that’s empowering to me,” she said. “Even if it’s doing Playboy. I never felt like a victim of that decision.” This isn’t Crawford’s first time opening up about posing for the magazine. During an interview with Net-a-Porter’s PorterEdit in 2019, she acknowledged that she didn’t have any regrets about being photographed nude for the publication twice, as she also appeared in a 1998 Playboy spread. “I look back at some of my old Playboy pictures and I think: ‘Why wasn’t I walking around naked all the time?’” she said. “I’m not getting younger. So I want to celebrate who I am today.” She also opened up about posing nude in her fifties, and shared the candid reason why she did so in photographer Russell James’ book, Angels. “Part of the reason I wanted to do it was that I thought, at what age is being naked not beautiful anymore? Is there a sell-by date on us?” the model said. “I don’t look the same as I did at 20, 30 or even 40. If we take care of ourselves, why not? Am I frolicking on the beach in a string bikini? No.” Crawford continued to explain how, to her, posing nude showcases a type of beauty that isn’t typically shown in her other photoshoots. “But there is a place where I want to feel beautiful naked, in my private life, with my husband. [Russell] was tapping into that real place – not high heels, not a lot of makeup, not coy, just a real woman who doesn’t have clothes on,” she said. Read More Cindy Crawford candidly speaks about her marriage to Richard Gere 30 years later Voguewashing London Fashion Week won’t pay the wages of Britain’s young fashion designers Groping, abuse and racism: 10 of the most shocking revelations from The Super Models TV show

An always-on display lets you see important information at a glance. While Android phones have

Apple offered a sneak peek at its next-gen operating systems today, with updates to core

When is a Waldorf salad not a Waldorf salad? When it’s almost a pudding – and there’s not a lettuce leaf in sight. This simple side salad of celery, walnuts and apples was invented in 1893 at the Waldorf Astoria Hotel in New York. While it’s been subject to many reinterpretations over the years, the Forest Side’s head chef Paul Leonard garnered a Michelin star for his take on this classic dish. Arriving in a delicate and crisp stewed-apple tart case that takes no less than 72 hours to create, it’s filled with a creme fraiche cake, walnut brittle, dehydrated grapes and confit celery. Walnut, celery and apple gels are also added, along with a Granny Smith apple skin sorbet, all topped with a walnut tuile. The different flavours and texture compliment each other perfectly, creating an unforgettable sweet and sour flavour bomb that continues to linger long in the memory. This petite morsel of food forms part of Leonard’s eight-course Michelin-starred menu at the Cumbrian hotel and restaurant, which was named the Best Country House Hotel of the Year in the 2023 Good Hotel Awards. In addition to the star, it’s also been awarded four rosettes, ranked number nine on Square Meal’s annual list of the UK’s 100 best restaurants and reached the top 30 of Harden’s Top 100 of the Best UK Restaurants. Which is a long way of saying that there’s plenty of justifiable interest in this superb family-run operation and that it’s been a good 2023 for the team. And it’s far from Leonard’s first culinary rodeo. Having cooked under Marcus Wareing and Andrew Fairlie, the Hull-native retained a Michelin star at The Isle of Eriska on the west coast of Scotland, before heading up the luxury Devonshire Arms in Bolton Abbey, Yorkshire, where he won four rosettes for his cookery. In 2019, he joined the team at the Forest Side. Here, the emphasis is very much on making the most of this sensational landscape, in both aesthetics and taste, with Leonard aiming to source 90 per cent of produce from within a 10-mile radius of the establishment. Handily, an extensive and original red brick Victorian walled garden is home to many of the ingredients rustled up by the team, including saffron, courgettes, tomatoes and an “unofficial” apple orchard that boasts 300 different types of apple. And what a successful collaboration it is. Guests arrive in the light and airy dining room, which looks out to the red-squirrel-occupied garden and dramatic fells. Reclaimed timber and steel tables sit aside a central sommelier’s table crafted from a windblown tree in the grounds. But instead of the buttoned-up atmosphere that often permeates restaurants of this calibre, the familiar sound of classic anthems – think Fleetwood Mac, The Kinks and Pulp – floods through the space, extinguishing any sense of forced propriety. It’s an intentional move initiated by Leonard and a welcome one more restaurants could learn from: a relaxed room of toe-tapping patrons is significantly happier than one with a reverential silence. Snippy waiters with clipped accents have no place here. At the Forest Side, staff seem genuinely delighted to be there, arriving with smiles and warm inflections. Under Leonard’s leadership, junior chefs present each course and it’s a genuine pleasure to see their passion for and pride in the food they’ve created. Proceedings kick off with a trio of “snacks”: a rhubarb and whipped chicken liver tart, a Hafod cheddar gougère, and a croustade of brown buttered shrimp. The gougère is scrumptious – buttery and nutty and blanketed with a slice of bresaola – while the whipped chicken liver is smooth and rich. Kohlrabi with cured and lightly smoked trout is served with a salsa verde made from garden herbs and cured trout roe, while a unctuous broth is made from pork fat, seaweed and mushrooms. “Beetroots cooked in their own juice all day” might not seem like the kind of dish to set hearts aflutter, but this isn’t any old root veg. The humble vegetable is cooked all day in its own juice before being dehydrated to create a fudgy texture, and served with a chamomile-infused yoghurt. It’s delicious. We gobble down a supple scallop, followed shortly by the most tender and rich hogget, splashed with a sauce made from confit lamb tongue, pickled mustard seeds and wild garlic buds. And the bread! Baked before each service, this milk loaf is glazed in Marmite and simply served with a butter made at the nearby Winter Tarn Dairy. This early course is luxury comfort food at its best and we’re forced to restrain ourselves for fear of spoiling our appetite. We finish off with “first rhubarb of the year”, ginger and custard, which is as delicious as it sounds: a perfect balance of sweet vanilla, sorbet and herbs. Satiated, we make the easy trip upstairs to our room, one of 20 at the hotel, all of which have garden views and make the perfect end to our decadent dining experience. Is there still a place for fine dining restaurants during a cost-of-living crisis? As employers and buyers, producers and supporters of local food, they’re invaluable to the economy, while for gastronomes who wish to splash some cash treating themselves or someone else, they’re a luxury much like a pair of tickets to see Beyoncé or a championship football match. Overheard snippets of conversation among fellow guests reveal birthday treats or anniversaries, of a weekend away from the grind to relax in this glorious gothic mansion house amidst the fells. Whatever the reason, a trip to the Forest Side is quite simply sublime. A four-course dinner menu costs £85pp, while an eight-course dinner menu costs £130pp. A four-course lunch menu costs £55pp, while an eight-course lunch menu costs £85. Wine pairings come in flights of four, six or eight and start from £75 per person. B&B and dining packages are also available - visit theforestside.com for more information. Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta Kataifi: A comforting Greek pie full of veggie goodness