Arak might just be one of the most interesting spirits you've never heard of -- and now the Middle Eastern drink is having a revival across the world.

London’s Gatwick Airport Ltd. is seeking planning permission to bring its second runway into full-time use, potentially raising

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Penfolds-maker Treasury Wine Estates Ltd. agreed to buy DAOU Vineyards LLC in California for as much as $1

If Quordle is a little too challenging today, you've come to the right place for

Lewis Hamilton described Max Verstappen’s dominance of Formula One as being like “he is having a smoke and a pancake” following the Dutch driver’s eighth straight win at the Belgian Grand Prix. Hamilton finished fourth and trailed Verstappen by 49 seconds at Spa-Francorchamps. During the 44-lap race, Verstappen even goaded his rivals by calling on Red Bull to change his tyres for “some pit-stop training”. And when asked if it was too easy for Verstappen at the front, Hamilton replied: “What do you want me to say? I have not spoken to him,” before adding with an accent: “He is having a smoke and a pancake. You know the film?” The seven-time world champion was referencing the 2002 Austin Powers movie in which Dutch villain Goldmember asks the main character if he would “like a smoke and a pancake”. Hamilton is now 35 appearances without a victory – the longest streak of his career. Across the same period, Verstappen – the man who beat him to the title in the contentious season-ending Abu Dhabi race of 2021 – has triumphed 25 times. Hamilton was demoted to seventh in Saturday’s sprint race after he was penalised by the stewards for tangling with Sergio Perez. He failed to make an impression on the podium places on Sunday. Hamilton also bemoaned the unexpected return of porpoising for Mercedes which last season plagued the grid’s once all-conquering team. “It was not bouncing a little bit, it was bouncing like last year,” said Hamilton. “It was bouncing everywhere. “They (Mercedes) don’t know (what caused the bouncing) and to me it is a concern. I know what I want and I am praying for it. I am just waiting for the day that we get it.” Hamilton is out of contract at the end of the season, and while both he and Mercedes team principal Toto Wolff, say an extension to his £40million-a-season deal will be struck, it may not be concluded in the near future. Asked if he expected Hamilton’s contract to be signed during Formula One’s four-week summer break, Wolff replied: “I don’t want to give you a date. It is lawyers speaking to lawyers. It is no material thing anymore. We have to give it time. And I don’t want to commit to a date.” Reflecting on Mercedes’ porpoising, the Austrian added: “The car was bouncing on every straight, and even Blanchimont was a corner that Lewis was having to lift, and that is usually an easy flat. “You bounce on the straight, you overheat the tyres on braking, and that is a vicious circle. “It is frustrating to check out for the holidays like this but we will understand more tomorrow.” Read More Max Verstappen taunts F1 rivals with ‘pit-stop training’ offer Lewis Hamilton reveals return of major issue with Mercedes car at Belgian Grand Prix Max Verstappen extends invincible streak with victory at Belgian Grand Prix ‘We should not be deterred’: Lewis Hamilton unhappy with stewards after penalty F1 Belgian Grand Prix LIVE: Race results and times at Spa-Francorchamps Max Verstappen sees off Oscar Piastri to win thrilling sprint race in Belgium

When 29-year-old jewelry designer Gabriela Berlingeri logged on Zoom for our interview, it felt like I already knew her. We had never actually met, but I’ve known of Berlingeri since my high school years in Puerto Rico, when the small San Juan-based social scene mingled virtually on Facebook in its early days. Since then, the world has also gotten to know her too: Berlingeri is the founder of Diciembre Veintinueve, a Puerto Rico-based jewelry company, who carries a unique niche fame.

Menopause awareness has come a long way in recent years – especially in the workplace. This stands to reason, as nearly 80% of menopause-age women in the UK are in work, according to the Faculty of Occupational Medicine (FOM). In fact, according to ONS figures, menopausal women are the fastest-growing demographic in the workforce. While menopause isn’t challenging for everyone, around three-quarters going through it will experience symptoms – such as brain fog, impaired sleep, hot flushes, anxiety and mood changes – and for one in four women, the impact is severe. Celebrities like Davina McCall have worked hard to tackle taboos and open up conversations around menopause, and a lot has been going on behind the scenes to improve things across healthcare and the workplace. As World Menopause Day 2023 (October 18) approaches, three key figures in the field share their thoughts on the progress so far, and what needs to happen next… Louise Minchin, TV presenter, author and journalist “Progress has definitely been made in respect of people feeling able to speak up. Even if they don’t yet have the answers, people know they can ask the questions – the conversation is no longer taboo, which is brilliant,” says Minchin, who has been at the forefront of menopause conversations in the media. “There’s so much more in the public domain on menopause now, and this enables people to have more of a handle on the topic, and a much better idea where to find help.” In terms of what needs to happen next, she adds: “Employers should be much clearer on how to access training, advice and signposting services that will help their employees work through menopause. Guidelines are all well and good, but [people] need clarity – they need action plans, access to expert trainers and well-informed educators to help them understand and meet their responsibilities and obligations. “It’s important to change the culture, as only when this happens can people open up about what’s happening to them. If you have a supportive and open culture, people feel able to continue in their jobs with the changes that might be needed,” says Minchin – adding that it’s also important to remember “not everyone wants to share or will feel comfortable talking about their situation or their symptoms”, and that needs to be respected too. “We must keep going until we reach the point where we don’t even have to have a conversation about what employers are doing to support colleagues through menopause – because they just are.” Deborah Garlick, CEO of Henpicked: Menopause In The Workplace “In terms of progress, we’ve seen a significant increase in the number of employers taking menopause in the workplace seriously. Seven years ago, no employers had a menopause policy or guidance document. “Today, research suggests around half do, and we have hundreds of employers working towards The Menopause Friendly Accreditation to prove and demonstrate the remarkable, positive impact they’re making for their colleagues,” says Garlick, referencing a scheme set up to show employers ‘have a clear understanding of how menopause can have an effect at work’ and that they ‘care about the wellbeing’ of women at work. “Next we need to see every employer commit to being menopause friendly by putting their menopause policy into action. This is urgent, important and critical for organisational success, particularly with the double threat of our ageing population and the shrinking talent pool,” adds Garlick. “Employers who fail to look after people working through menopause will fall behind.” Rt Hon Caroline Nokes MP, Chair of the Women and Equalities Committee “We’ve made progress on the taboo and stigma, but we need healthcare to up its game. Too many women are still being told they’re too young, it’s depression, you can manage without HRT,” says Nokes, who heads up the cross-party committee set up in 2015 to scrutinise government work and spending around issues impacting women. HRT shortages also need to be tackled, Nokes adds: “You can’t be at your awesome best if you’re anxious about whether your next prescription will be filled – and that is in itself a workplace issue. If we are worried about productivity as a nation, then we need to give menopausal and perimenopausal women the tools to be as productive as possible.” Read More Online apps recommended to manage lower back pain From choppy bobs to fox red, 5 celebrity-approved hair trends for autumn The UK’s first dedicated male breast cancer organisation has launched How Taylor Swift’s style has evolved over the years Model Emily Ratajkowski unveils latest fashion campaign 10 ways to cosy-up your home for an autumnal vibe

The speculation over a certain untitled book can end, and it's BTS fans, not followers of Taylor Swift, who can rejoice

McDonald’s lovers had their minds blown after seemingly learning the purpose behind the buttons on the top of drink lids. This week, a video posted on the popular Twitter account Today Years Old went viral after it showed the reason for those fun-to-pop buttons on every McDonald’s soda. The plastic buttons – sometimes labelled “Diet”, “Cola”, “Tea”, and “Other” – allow workers to indicate what the customer ordered so that they’re given the correct drink. For example, if someone ordered a Diet Coke at a McDonald’s drive-thru, they’d be handed a drink with the “Diet” button pushed down on the lid, while the other buttons remained unpopped. However, true fast food fans will also notice the rectangular buttons on the plastic lid. In the viral video, which has more than two million views, a person shocked McDonald’s fans when they pushed down on the wrong circular button and used the rectangular one to correct their mistake. “I was today years old when…” they captioned the clip, which showed that if the rectangular button was pressed, the circle next to it immediately popped up. In the comments, many users concluded that the plastic lid is used like a “reset” button – if an employee accidentally indicates the wrong drink preference, they can use the rectangular button to make sure the customer is given the right drink. “What kind of sorcery is this?” tweeted one mind-blown person after discovering the purpose behind the plastic button. “This is a lie! This can not be true!?!?! Can it???” another user jokingly asked. “At this point I don’t even think I’m breathing correctly,” said someone else. Others took the opportunity to seemingly confirm the purpose of the button, with one person writing: “The cap is to mark what the drink is (let’s say the diff between Diet Coke and Coke) this allows you to redo if you pressed the wrong one.” “There is an undo function,” one person replied, while another said: “Whaaatt? Those were reset buttons?” Most recently, fans of the American fast food chain expressed their disappointment after learning “why McDonald’s fries taste different than everybody else’s fries”. TikTok user Jordan, who goes by @jordan_the_stallion8 on the app, revealed that McDonald’s beloved fries are cooked with “natural beef flavour”, making them not suitable for vegans. “It’s because McDonald’s cooks [its] fries with beef flavouring mixed within their vegetable oil,” Jordan said. “So that’s why the fries taste so good, but also so different from everybody else’s.” @jordan_the_stallion8 #stitch with @youraveragetechbro #fypシ ♬ original sound - Jordan_The_Stallion8 The TikToker then noted that the revelation was probably “bad news for vegetarians”. The realisation upset many vegan and vegetarian customers, with one person commenting: “Wait.. whaaaat!? I’m vegan and all I can eat from McDonald’s are fries.” “WTF. Never again,” another said. Others revealed that it is a well-known fact that McDonald’s fries are not vegan in the US. “I thought everyone knew this,” said one person, while someone else wrote: “This has been known for at least a decade.” The Independent has contacted McDonald’s for comment. Read More McDonald's found liable for hot Chicken McNugget that fell from Happy Meal and burned girl Woman shares dismay over ‘mouse-sized’ panini she purchased for $8 on vacation in Italy McDonald’s fans upset after ‘expert’ claims he knows why fries taste different What is coronation chicken? The story of the royal recipe and how to make it Woman shares dismay over ‘mouse-sized’ panini she purchased for $8 on Italy vacation Gordon Ramsay puts his spin on a traditional Maori dessert

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We threw away 68,000 tons of perfectly good food over the summer. Let that sink in for a moment. Overstocking, the heat, spontaneous social plans and having less motivation to cook were some of the main culprits, according to new research by Boursin. The most commonly wasted ingredients included sad vegetables, soggy pasta, wilted salad leaves and stale bread. Surprisingly, chicken, fish and even cheese made the top 20 list of frequently wasted foods. In an effort to put a stopper in this cycle, Boursin has teamed up with Great British Bake Off star Manon LagreÌ€ve to serve up simple solutions for reducing food waste. Aimed at the 67 per cent of us who prefer to cook simpler and less time-consuming dishes through simple family friendly recipes, LagreÌ€ve’s recipes showcase how British culinary classics can be easily elevated with the nation’s favourite indulgent cheese, Boursin, and a unique French twist. So dig out the leftovers from the fridge, grab a pack of Boursin, and get cooking. Vegetable Provencal Boursian tian Serves: 4-6 Ingredients: 150g of dry rice 2 tbsp of Boursin Garlic & Herbs, plus 1 tbsp to top the Tian with 2 tbsp of olive oil 2 courgettes 1 aubergine 6 tomatoes 1 red onion 3 cloves of garlic 2 tsp of herbes de Provence Salt and Pepper Method: 1. Slice the aubergine and place face down in the tin, generously season with salt and leave to soak and release moisture. 2. Place the rice in a pan, with 300ml of water, ½ tsp of salt, cover and bring to boil. Once it is boiling, remove from the heat and leave for 10 minutes covered. 3. Wash and slice courgettes, tomatoes, onions and garlic. 4. Rince the aubergines, pat dry with a kitchen towel and brush with some olive oil. 5. Pre heat the oven to 180C fan oven. To assemble the Tian, drizzle some olive oil at the bottom of the tin, spread the cooked rice and crumble the 2 tbsp of Boursin on top. 6. Cover the rice with the vegetable slices, tomato, courgette, aubergine, onion, garlic then drizzle with olive oil, herbe de provence, and season well with salt and pepper. 7. Cook for 45 minutes to 1hour and serve hot! Almond and Boursin grilled cod, with frites and peas Serves: 4 Ingredients: 4 filets of cod, skin off 50g of shaved almonds 2 tsp of Boursin Garlic & Herbs 1 egg 1 tbsp of breadcrumbs Fresh chives 1kg of potatoes 45ml of vegetable oil 500g of fresh peas 1 medium onion 2 tsp of salted butter 3 garlic cloves 2 tbsp of mayonnaise 1 tbsp Boursin Garlic & Herbs Salt and pepper Method: 1. Start by peeling the potatoes and cutting them into thin French Fries. Place them in a large bowl of hot water and leave them to soak for 10 minutes. 2. Preheat the oven to 220C. 3. Rinse and pat dry. Add the vegetable oil, 1 tsp of coarse salt and mix with your hands. Transfer to a large roasting tin to create one layer. Put a timer on for 20 minutes. 4. In the meantime, prepare the crust by mixing the almonds, Boursin, eggs and the egg. 5. Slice the onions and place in a roasting tin with the peas, garlic and salted butter diced. Add the cod on top of the peas, season with salt and pepper then divide the crust and spread it on top of the cod. 6. Use a spatula to mix the French fries in the oven and place at the bottom of the oven, turn the temperature down to 210C and cook for 10 to 12 minutes. 7. Make the Boursin mayo and serve the fish on top of the peas, add some dill and the French fries. Voila! Creamy plant-based Boursin pasta (vegan) Serves: 4 Ingredients: 400g of dry pasta (or leftover cooked pasta) 100g of fresh peas cooked. 100g of pine nuts 300g of cherry tomatoes 1 pack of Boursin Plant-Based (130g) 2 tbsp of olive oil ½ red onion A small bunch of fresh basil Salt and pepper Method: 1. In a pan, fry the diced onions with the olive oil for a couple of minutes, then add the cherry tomatoes and fry for 3 minutes. 2. Use a spatula to pop in some of the tomatoes. Add the pine nuts and a couple of tbsp of water if needed. Season with salt and pepper and set aside. 3. Cook the pasta in salted water respecting the package instructions. 4. Remove the sauce from the heat, mix the Boursin in with a fork in a bowl, then add to the tomato sauce. Finally pour the just cooked pasta over the top. 5. Serve the pasta, top with some peas, a tsp of plant-based Boursin and some fresh basil. Boursin and spinach stuffed chicken roulade Serves: 4 Ingredients: 4 chicken breasts 300g of baby spinach 2 tbsp of breadcrumbs 100g of Boursin Garlic & Herbs 4 slices of Jambon de Bayonne or Parma ham 1 big white cabbage 2 tbps of salted butter at room temperature 2 tbsp of Boursin Garlic & Herbs 500ml of boiling water 2 tbsp of olive oil A sprinkle of parsley Method: 1. Place the baby spinach in a colander and pour the boiling water over to cook it. Then press it against the colander to remove as much moisture as possible. 2. In a bowl, mix the cooked spinach, breadcrumbs and Boursin to make a paste. 3. Spread a chicken breast, then slice the thicker side from the inside to extend the chicken breast and make it thinner and larger. Spread 1 tbsp of the Boursin mix in the middle and roll the breast to make a tight roulade. Then wrap the chicken breast with the Parma ham and place in an oven dish. Repeat with the rest of the chicken breasts. Set aside in a roasting tin. 4. Pre heat the oven to 200C fan. 5. Cut the cabbage into wedges and dip in water to add moisture. Drizzle a roasting tin with olive oil and place the wedges on top. Mix the Boursin and butter together and brush it over the cabbage wedges. Season with salt and pepper. 6. Place the chicken on top of the oven shelf and the cabbage at the bottom and roast for 30 minutes. 7. Baste the chicken with the juices a couple of times through cooking. 8. Serve hot and sprinkle with parsley. Boursin and butternut squash filled conchiglioni (vegetarian) Ingredients: For the stuffing: 500g of squash or pumpkin, diced skin off 1 tbsp of olive oil 100g of parmesan 100g of Boursin Garlic & Herbs For the sauce: 2 cans of good quality diced tomatoes 4 garlic cloves 1 vegetable stock cube 1 tbsp of sugar 1 tsp of dried oregano 1 bunch of fresh basil Salt and pepper 2 tbsp of olive oil Extras/alternatives: Mozzarella Extra Boursin Garlic & Herbs 500g of large conchiglioni Method: 1. Pre heat the oven to 220C and roast the squash with the olive oil for 30 minutes until tender. 2. In the meantime, start to make the sauce. Add the olive oil and the diced garlic and fry on medium heat for a few minutes, add the oregano and half of the fresh basil and fry for another minute. Add the canned tomatoes, the stock cube and 100ml of water. 3. Add the sugar and leave to simmer on low heat until the end of the recipe. 4. In a blender or a food processor, add the rest of the stuffing ingredients and the roasted squash and season then, blend for a minute. Pour that into a piping bag. 5. Season the tomato sauce to taste with salt and pepper. Optional, you can use your food processor to blend it to a smooth sauce if you wish. 6. Pour the tomato sauce onto an oven dish and start to fill up the Conchiglioni one by one, simply using the piping bag. Spread the filled Conchiglioni on top of the tomato sauce. 7. Top with the mozzarella and crumble some Boursin. Cover with tin foil. 8. Cook for 40min at 200C covered, then remove the foil and cook for another 10 minutes. Boursin hachis parmentier Ingredients: 500g of mince beef 1 shallot 1 onion 3 carrots 2 cloves of garlic 30g of butter Salt and pepper 1kg of potatoes 50g of butter 200ml of warm milk ½ tsp of nutmeg 1 broccoli 100g of Boursin Garlic & Herbs, plus extra to crumble Method: 1. Peel and dice the potatoes and transfer to a large pan, cover with cold water, generous amount of salt for 30 minutes. 2. Dice the carrots, onion, shallot and garlic. Heat up a pan, add the 30g of butter and the carrots, onion, shallots and garlic. Fry for a few minutes until softened. 3. Add the minced beef to the pan and cook for 10 minutes. Season with salt and pepper. 4. Transfer the meat to your oven tin and set aside. 5. Boil and cook the broccoli in salted water for 8-10 minutes. Drain the water, then mash the broccoli with a masher or a fork and add the Boursin to it. 6. To make the purée, drain the water from the potatoes, then add the warm milk, the 50g of butter and season well with salt and pepper. Mash the potatoes with a masher to make the purée. 7. Preheat oven to 220C fan. 8. To finish the Hachis, spread the purée on top of the mince, spoon the broccoli on top of the purée and make some swirls with a fork. Sprinkle some Boursin on top. 9. Place in the oven for 10 to 15 minutes and serve hot with a small, dressed salad. Read More Budget Bites: Three one-pan recipes that minimise on washing up Cold-weather recipes to get on your radar now How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook Formula for the ‘perfect’ fish finger sandwich revealed Being vegetarian may partly be in one’s genes, study finds