Amazon.com Inc. is cutting jobs in its music division, which encompasses the retail giant’s audio streaming platform and

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YouTube Premium has just gotten significantly pricier in the U.S. Instead of $11.99, the subscription

Police in the city where patrol officers murdered African American George Floyd routinely resort to violent and racist practices, the US Justice Department said Friday in findings of a...

Melanie Sykes has revealed she’s been diagnosed with Tourette’s syndrome. The 52-year-old I’m A Celebrity... Get Me Out of Here! star revealed the news of her diagnosis on her close friend Alan Carr’s podcast. Speaking of her diagnosis, Sykes said she’s “wired completely differently” and is “only now” understanding the impact of the neurological disorder on her life. Tourette’s syndrome may cause sudden unwanted and uncontrolled rapid and repeated movements or vocal sounds called tics. During the interview, when Carr assured Sykes that it was fine to swear during the conversation, she said: “Oh good, but I’ll try not to, because I’ve just discovered I have Tourette’s. “I describe in the book (Illuminated: Autism and all the Things I’ve Left Unsaid) how I laugh at really inappropriate things. I am wired a completely different way and I’m only just understanding it. “I used to think, ‘What’s wrong with me?’ Now I know it’s everything that’s right with me,” Sykes added. The new diagnosis comes two years after Sykes was diagnosed with autism. The presenter, who is known for shows like Let’s Do Lunch with Gino D’Acampo, said after the diagnosis that “finally, so many things made sense”. Sykes first revealed her diagnosis in an email to readers of her magazine, The Frank. She wrote that finding out she was on the autism spectrum, which can affect the way people with autism communicate and interact with others, was “life-affirming”. She has since been welcomed into the autistic community with messages from mothers of children on the spectrum and adults diagnosed late in life. “They’re so happy I’m talking about it, normalising it,” Sykes told the magazine. “Some people who were too embarrassed to tell anyone now feel they can. “It makes me extremely happy to know I’ve helped.” Sykes’ diagnosis comes after singer Lewis Capaldi recently announced he was taking a break from touring for the “foreseeable future” due to his Tourette’s. The “Someone You Loved” singer struggled with his performance on the Pyramid Stage at Glastonbury this year because of his tics, and appeared visibly moved by the huge audience who helped him sing his song. Following the show, Capaldi said he is “still learning to adjust to the impact of my Tourette’s” and needed to spend time taking care of his physical and mental health before he could return to touring. Read More Kylie Jenner and Jordyn Woods reunite four years after Tristan Thompson cheating scandal Nicole Kidman defends her controversial Vanity Fair mini skirt cover Alan Titchmarsh warns against ‘ill-considered’ rewilding trend in domestic gardens These are the women making waves in the cycling world Nappy changes and tantrums over Michael Gove: I took my toddler to a music festival Demi Lovato says she still struggles with vision, hearing impairment after overdose

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Welcome to Travel Week, a seven-day stretch where we celebrate our wanderlust with the best buys on everything from stylish packing cubes to keep you organized to once-in-a-lifetime vacations. Whether you’re planning a local staycation or traveling across the world, adventure awaits. Away we go!

The two brined meats are both delicious, but they're prepared in very different ways.

By Pavel Polityuk KYIV Russia attacked Ukraine's main inland port across the Danube River from Romania on Wednesday,

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Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo

Prolonged drought in southern Kenya has led the giant mammals to encroach on farms to find food.