Tapestry, the US owner of lifestyle brands including Coach and Kate Spade, said Thursday it will acquire Michael Kors parent company Capri for $8.5 billion, creating a new global...

Hollywood studios and the union representing some 160,000 actors have reached a tentative agreement to end a strike

Women and men who experience migraines have an increased risk of having the most common type of stroke, research has suggested. Additionally, women alone may carry a further risk of heart attack and haemorrhagic stroke (bleeding in or around the brain). People diagnosed with migraine are believed to have a higher risk of experiencing a heart attack or stroke before the age of 60. Migraine was associated with a similarly increased risk of ischemic stroke among young men and women Cecilia Hvitfeldt Fuglsang, Aarhus University Previous research had suggested the increased risk of ischemic stroke – when a blood clot blocks a blood vessel to the brain – mostly affects young women. However, it was unclear whether women with migraine also carry a higher risk of heart attack and haemorrhagic stroke compared to men. Cecilia Hvitfeldt Fuglsang, of Aarhus University, Denmark, and her team looked at Danish medical records collected from 1996 to 2018, from people aged 18 to 60. They identified men and women with a history of migraines and compared their risk of a heart attack and ischemic and haemorrhagic stroke before the age of 60 to the risks faced by people in the general population without migraine. Hvitfeldt Fuglsang said: “Migraine was associated with a similarly increased risk of ischemic stroke among young men and women. “However, migraine may be associated with an increased risk of myocardial infarction and haemorrhagic stroke only among women.” The findings suggest both men and women with migraine had a similarly increased risk of ischemic stroke. However, women with migraine may also carry a slightly higher risk of heart attack and haemorrhagic stroke, compared to men with migraine and the general population. Women are more greatly impacted by migraine, especially since the condition is predominantly diagnosed in women, the researchers suggest. The researchers point out that since they used prescription drug records to identify patients with migraine, they may have missed untreated people, which could have resulted in an underestimation of the contribution of migraine to these health problems. The findings are published in the Plos Medicine journal. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Less than half of children ‘have received a meaningful financial education’ Harry Potter star Miriam Margolyes makes British Vogue cover debut aged 82 Toff: Drinking mindfully is a gift to yourself

After a five-year hiatus, Rihanna is back with a new Fenty x Puma collaboration. The partnership between the Grammy winner and the German sportswear giant has been revived with the Fenty x Puma Avanti shoe, a fashion-forward take on the classic soccer sneaker.

Beneath a bone-dry Nevada lakebed, close to the dusty desert where the Burning Man festival is held each year, an ambitious water project is reshaping this...

Despite Reddit users' protests, Reddit has moved forward with its decision to charge developers of

Right-wing YouTuber Steven Crowder is – once again – just a single strike away from

The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment’s notice. Sometimes this means cooking the same dishes week in, week out. Venturing outside this routine should be an exciting prospect. Maybe you’ve been inspired by a travel documentary or a new cookbook caught your eye. It doesn’t look that hard, right? But hunting down the right ingredients can feel like a minefield when you don’t really know what you’re looking for or even where to find them. Shopping well is crucial for success in the kitchen. God only knows the number of times I’ve come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic? Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn’t be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen. Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients. We meet at Tazaki, a major distributor of Asian ingredients in the UK that has a warehouse in North Greenwich. It was previously owned by SeeWoo but was acquired by Tazaki last year and is currently in the process of revamping stock. However, it still carries just about everything you need to get started on a Japanese culinary adventure. Ikeda, who has authored three cookbooks on Japanese small plates, comfort food and sushi, is a frequent visitor. We begin by perusing the fresh ingredients, like daikon (white winter radish), whole lotus root and mustard greens. The whole lotus root can be sliced thinly and fried to make crispy lotus chips, while the snow-white daikon can be grated into sauce or cubed and added to soups. But we’re starting simpler. Ikeda picks up shimeji mushrooms, small round cap fungi with medium-length stems that grow from a single base. These have an earthier flavour and are denser in texture than regular button or chestnut mushrooms, which means they retain their size and shape a little better. Spring onions, avocado and carrots also make it into the basket, common vegetables that can be found in any supermarket. We move onto carbs and delve into the rice section. As Ikeda is teaching me how to make sushi later, she explains that it is made with Japanese short-grain rice; it has a more glutinous, starchy texture than long-grain rice, which is more popular in the UK. This starchy quality of short-grain rice makes it stickier, an essential feature to make sure sushi rolls and nigiri bites don’t fall apart. A trusted brand for most Japanese ingredients, including sushi rice, is Yutaka, which can be found almost anywhere – I’ve seen it stocked in my local fishmonger. Plenty of other brands abound, with some supermarkets even providing their own brand products, but Ikeda’s recommendation goes straight into my basket. She points out a variety of noodles, and we’re talking much more than udon. There are bouncy shirataki noodles, almost transparent noodles made from konjac yam that can be eaten hot or cold. You can purchase frozen ramen noodles if you’re experimenting with making your own ramen, but Ikeda winks as she tells me she usually just goes to her favourite ramen shop when she’s craving it. Soba noodles, which can be bought dried, are perfect for the summer when tossed into a cold peanut sauce with an assortment of vegetables. The list goes on and on, but Ikeda reassures me that most noodles are versatile and it mainly depends on what type of texture you’re going for rather than flavour. Next is the condiments aisle, where miso resides (can miso be considered a condiment? I’m not so sure). Miso is, of course, a must-have staple. Ikeda points out three types: white miso, sweet rice miso and barley miso. Later, when we taste them, I’m surprised to learn how vastly different they taste from one another. The white miso, which is the most common type used in recipes, has a slight tang and a savouriness that makes your mouth water, while the barley has a deeper, maltier flavour that is mcuh more comforting. I highly recommend buying different types to taste for yourself. Ikeda also introduces me to yuzugosho, a spicy, tart condiment containing the yuzu fruit and fiery green chillies. It brought a tear to my eye, both from the heat and delicious flavour. Ikeda also teaches me that most commercial wasabi contains more horseradish than wasabi, so buyer beware: if you’re seeking the real deal, you may have to be prepared to shell out more money than you initially think. Some brands are 100 per cent horseradish, marketed as wasabi, so checking the label is essential. The same goes for mirin, a Japanese sweet rice wine which varies in alcohol content. A good rule of thumb is that the cheaper the mirin, the lower the alcohol content. Soy sauce is another staple for most Asian cuisines, but there are differences. Ikeda prefers to use tamari soy sauce, which is thicker and, I find, not as intensely salty as the soy sauce you usually get in tiny fish-shaped plastic bottles from takeaways. At home, I’m a Kikkoman soy sauce fan, but Ikeda recommends Yutaka’s organic tamari soy sauce for a more mellow, sweeter flavour. In terms of proteins, it depends on what dish you want. We’re focused on fish, particularly sushi-grade salmon, which you can buy from Tazaki or most fishmongers. This is where I’m especially nervous, because it’s easy to get the cut wrong. However, knowledgeable fishmongers are your best friends when it comes to choosing the cut, so ask plenty of questions. Ikeda shows me how to slice the salmon for different types of sushi rolls and nigiri, as well as how to steam the fish in a baking parchment parcel, slathered in miso and accompanied by the shimeji mushrooms we’d purchased earlier. You can also add fish roe or masago caviar to your Japanese dishes. The bright orange spheres add a unique saltiness and a satisfying texture to sushi, but can also be used to top rice dishes or stirred through Japanese-inspired pastas. A reliable brand is Elsinore, which can be found in Waitrose. I still find the idea of making sushi daunting, but the supermarket aisles no longer feel so intimidating now that I have a clearer idea of what to look for. It reminds me of how fun it is to try something new in the kitchen and, armed with cookbooks from the experts, the delicious results will keep me coming back for more. Read More Grace Dent’s quick and easy recipes that only require the microwave Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions 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

A proposal to expand access to abortions narrowly passed in the Maine House, clearing the first legislative hurdle after an emotional floor debate

Hundreds of thousands of US airline customers were stranded this week as severe weather grounded planes and led to canceled flights. But storms were only one factor behind the travel nightmare. Staffing shortages, at both US airlines and the Federal Aviation Administration's air traffic control operations, took a bad situation and made it worse.

Nike Inc. shares are on track to suffer a record streak of losses as concern over China’s sluggish

'This person trying to claim this is true is a perfect example of someone with selfish motives,' said Brian Austin Green