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The more you talk to a toddler, the more it helps their brains to develop in early childhood, a study has found. Researchers discovered that two-and-a-half-year-olds who heard more speech in everyday life had more myelin in language-related areas of their brains. Myelin is a material produced by the body that forms around nerves, including those in the brain, that allows electrical impulses to transmit quickly and efficiently. Scientists from the University of East Anglia said their findings demonstrate how speaking to toddlers can shape their developing brains. The study, published in the Journal of Neuroscience, involved 163 babies and toddlers being given small recording devices to wear for three days. Researchers analysed just over 6,000 hours of language data in total, including words spoken by the children and speech from adults. When the children were asleep, they were carefully placed in an MRI scanner to measure myelin in their brains. The researchers found that toddlers who heard more speech everyday had more myelin, which they said is “likely to support more sophisticated language processing”. Lead researcher Prof John Spencer, from UEA’s School of Psychology, said: “We know that children’s brains develop very rapidly in the first two years of life, with brain volume at about 80 per cent that of an adult brain by the age of two. “Myelin is made up of protein and fatty substances and forms an insulating layer around nerves in the brain.” He added: “Imagine you have a hosepipe with lots of holes in it. “Myelin is like wrapping the hosepipe with duct tape – it insulates neural fibres, bringing more of the ‘signal’ from one brain area to the next.” The researchers said their study is one of the first to show that listening to speech is associated with brain structure early in development. Prof Spencer said: “Prior work showed a similar association in four to six-year-olds, but our findings push this association much earlier in development. Indeed, we even found associations between language input and brain structure in six-month-old infants.” He added: “Although there is still much more to learn about these processes, the message to caregivers is clear – talk to your baby, your toddler, your child. “Not only are they listening, but your language input is literally shaping their brains.” Additional reporting by PA Read More Rihanna and A$AP Rocky celebrate son’s first birthday ‘I don’t get angry’: Pierce Brosnan says meditation is key to managing anger TikTok Tattoogate: How a tattoo artist sparked backlash for ‘absurd’ pricing and design changes Dean Gaffney says I’m A Celebrity ‘saved his life’ after bowel cancer scare Talented boxer reveals first sign of brain tumour after collapsing at service station GB News in ‘significant breach’ of Ofcom rules over Covid vaccine claims

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Chanel is opening a pop-up American-style “diner” in Brooklyn, New York, complete with retro interiors and Chanel colour-coded treats. But guests shouldn’t expect any classic diner dishes like pancakes or burgers at the French luxury fashion house’s Lucky Chance Diner. The pop-up will give the public a chance to experience the brand’s latest fragrance as it launches Chance Eau Fraîche, a scent created by in-house perfumer Olivier Pole. The old-school, but luxuriously designed, diner will be open to the public from 8 to 10 September. It will be located in Brooklyn’s chic Williamsburg neighbourhood, which is known for boutiques and trendy cafes. Chanel is inviting patrons to visit the diner, where they can go on a “personalised scent discovery” to explore its new fragrance free of charge. The pink-and-green themed space will feature Chanel’s recognisable round perfume bottles on every surface, along with matching dining booths, countertop seating, napkin holders, clocks and other paraphernalia bearing its signature logo. According to the label, customers can also go into the back room of the diner and participate in interactive activities, such as selfies with a life-sized bottle of Chance perfume, “diner-inspired treats” and a fragrance window to purchase Chanel perfumes from. The treats include ice cream, small bites and beverages, according to The Cut. However, customers will not be able to order any French fries at the fashion-forward diner. Fans have expressed surprise and delight at the luxury brand’s pop-up, with one person writing on X/Twitter: “Chanel opening a diner wasn’t on my bingo list.” Another joked: “What if we kissed in the Chanel beauty-themed diner? (No food, just perfume).” Those who are keen to visit the diner can make a reservation, but walk-ins are also welcome. However, anyone trying to book a spot now may find it impossible, as one fan posted: “The Chanel diner pop-up in Brooklyn is indefinitely sold out [crying emojis].” Read More Yewande Biala thought she was unique in never having had an orgasm – then she made a film about it The dish that defines me: Evelin Eros’s rum cake Woman says she started to wear ‘terrible wigs’ after her job banned her pink hair

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Defining Dishes is a new IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. My earliest memory of Taiwanese beef noodle soup is the first time I compared the version my mother makes and then going out to eat it at restaurants. It was just terrible outside the walls of my home, just a sad watery soup with no flavour. I was born in Washington DC but grew up in Orlando. In America, and even in some places in Taiwan, there are a lot of places that are lazy when it comes to making beef noodle soup. They just whip up a thin broth with ginger, spring onions, some type of chilli. Then there are other places trying to do expensive s***. They’ll try and promote it by saying, “Oh, I use dry aged beef” or “I use this super expensive stock”. But that’s all unnecessary. What Taiwanese beef noodle soup needs is time, not anything fancy. What do we do when we cook? We apply the right level of heat to the proper amount of time to the proper ratio of ingredients. That’s it. With this dish, the longer you let it simmer, the better it is. The flavour develops and becomes richer, the beef becomes fall-apart tender. It’s so simple and humble, all it takes is time. I make mine using two separate stocks. I make a master stock, which begins with simmering meat and bones for a long time so it becomes really flavourful. Then I make another stock with my aromatics – including ginger, spring onions, garlic, fresh chili peppers and dried red chili peppers, and Szechuan peppercorns – and sauces, like dark and light soy sauce and rice wine. Doing it separately allows me to strain the aromatics out and keep the broth really clean so that each bite is consistent. For the protein, I use beef shank and oxtail. The thing that sets my beef noodle soup apart is that I use chilli oil as well as fresh chilli for that acid kick. That’s something I haven’t seen other people do, most dishes use just chilli oil. I’m also quite loyal to tomatoes in my beef noodle soup. A lot of people make it with either tomato or no tomato, it’s one of those divisive things. People will ask, “Are you a tomato beef noodle soup guy or you’re not a tomato guy?” I’m a tomato guy because it gives the dish more umami and another layer of acidity. The chillies and tomatoes combined deliver different levels of acidity. Between those three, they cut through the fattiness of the beef. I don’t over-skim my soup either, I leave all the globs of fat in there to keep it rich, but the acidity stops it from being excessive. I’m agnostic about the type of noodle I use in my soup. I served it once to my homies with a really good number 10 Italian spaghetti, which is a finer noodle than regular spaghetti. They were like, “Yo, this is crazy”. It totally changed the dish, I’ve never had it like that. Most people use a Chinese wheat noodle, some do knife-cut noodles and others do hand-pulled. They’re all fine for me. I’m mainly here for the broth, which I’ll just drink a lot of the time. I do like knife-cut noodles though, I would love to try that. But mostly I will serve it with a Chinese wheat noodle or spaghetti, because it’s the closest you can get to wheat noodles if you can’t get them. The difference between my mum’s beef noodle soup and mine is that she doesn’t add the chilli oil and fresh chillies. But I have to say that my mum will tell you that my beef noodle soup smokes hers. It’s just that much better. She does not f*** with me anymore. There are certain dishes that I practice so much and she just says, “I’m not playing with you anymore, right?” But she’s still the best at home-style small dishes and stir fries, like baby dried fish with peanuts, red-cooked pork or lion’s head meatballs. But some other dishes, my mum gives me the nod. She doesn’t make them anymore, she’s like, “You make it”. It’s fun to say, “Alright, you taught me and I really, really mastered it”. I was never one to do it just like my mum. I was always going to learn how she does it and then I’m going to make it a little bit better. Beef noodle soup is incredibly close to my heart, it’s the only dish that occupied an entire chapter of my memoir, Fresh Off The Boat. I wrote at the time that the best part of beef noodle soup is that there are no rules and you can add whatever you like as long as it has the essentials: beef, noodle, and soup. I like it the most because there is nowhere to hide with this dish. Just take your time. Eddie Huang is the chef-founder of Baohaus. He wears many hats, including author, presenter and director. Read More Eddie Huang: ‘I’ll never eat at BAO London – I know mine’s better’