Two U.N. agencies are warning of rising food emergencies including starvation in Sudan due to the outbreak of war and in Haiti, Burkina Faso and Mali due to restricted movements of people and goods

Taika Waititi is on a losing streak. Sure, last year the New Zealand actor/writer/director earned

The blockbuster soccer video game franchise from Electronic Arts, no longer linked to FIFA, will allow mixed-gender lineups in fantasy matches that have triggered sexist...

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’

In July, Taylor Swift had a surprise for fans at her "Eras" tour stop in Kansas City. She premiered a new music video for the song "I Can See You," and invited Joey King and Taylor Lautner, who star in the video, out on stage with her. While King, star of "The Kissing Booth" and "Bullet Train," is used to fans, she said this was something entirely different.

On July 27, U.N. Secretary-General António Guterres made an urgent speech in New York, declaring

Claire Williams said selling the family’s Formula One team is a grief that has been difficult to come to terms with, admitting it has felt like someone cut her heart out and never gave it back. Claire, 47, has been an F1 outsider for coming up to three years following the sale of the team founded by her father Sir Frank Williams to American investment firm Dorilton Capital for £136million. She resigned as de facto boss at the 2020 Italian Grand Prix, while Frank – who extraordinarily took his motor racing team from an empty carpet warehouse to the summit of the sport – died a year later. “When I left in Monza it felt like someone cut my heart out and it has never been returned,” said Claire, in an interview with the PA news agency ahead of Williams’ 800th race at this weekend’s Hungarian Grand Prix. “You just have to find something to put in its place. But it was very difficult then and three years on, it is still really hard. “It is just one of those griefs that is really difficult to get over, or to come to terms with. Now we have lost Dad, it sometimes feels as though it was just a dream. Did that period in our lives really happen?” Sir Frank oversaw 114 victories, 16 drivers’ and constructors’ world championships and became the longest-serving team boss in the sport’s history. His story is made all the more remarkable by a horrific car crash which left him with injuries so devastating doctors considered turning off his life-support machine. Until his death in 2021, he was recognised as the world’s oldest surviving tetraplegic. Frank, who lived at the team headquarters in Grove, Oxfordshire, handed over the managerial baton to daughter Claire in 2013. She guided the team to a brilliant third in the constructors’ championship, behind the financial muscle of Mercedes and Ferrari over the following two years, before a lack of major investment contributed to Williams’ decline. A decade has passed since a Williams driver last won a race. “There was so much that went on in those last few years, which to this day I will never be able to talk about,” continues Claire. “But I saw the team through three very difficult seasons and I was able to hand over something that was still living and still breathing to someone with deeper pockets than us. We kept everyone in jobs, we didn’t go into administration and I am very proud of that. “When I have challenging circumstances I bury my head in jobs and when we sold Williams, my next concern was, where did Dad go? “As much as Dorilton were kind enough to say he could always live at the factory, I needed him close to me. And coincidentally the house next door to us came up for sale, so we moved Dad in. “I managed his care team. I made sure he was happy and comfortable in his new home and we went off and did some nice stuff together. He would pick up my little one, Nate, from nursery. “But then he got sicker, greater care was required to look after him and he passed away. But for the next six months, we organised this wonderful memorial service. We then decided to move house, renovating our old house in Ascot and our new home in South Downs. “So, I am the master of distraction. Life carries on. And as much as I miss Williams, and I miss Formula One dreadfully, there is a whole other world out there. You have to go and find happy elsewhere. That is what I have done.” However, Claire discovered her zen state is disrupted by watching the sport she loves. She will not tune in on Sunday to see Alex Albon and rookie Logan Sargeant scramble for a point or two under the tutelage of new team principal James Vowles – an appointment Claire said her father would have approved of – in Williams’ landmark race. “I turned on the TV to see Alex had scored a point in Australia earlier this year,” she continued with a broad smile. “Ted’s Notebook was on and Ted [Kravitz] grabbed James and said, ‘mate, congratulations, you are only Williams’ third team principal and you have got a point. How does it feel?’ “And I was like, third team principal? That is Frank, that is Jost [Capito] and that is James, what about me? Ted has just cancelled me on national television! “I may not have been called team principal but I operated that way and I have literally just been erased. I turned it straight off and vowed never to watch again. “But I tried watching the last race at Silverstone. I thought to myself, ‘Right, I am going to do this. Come on’. But I watched the formation lap and that was that. I lasted five minutes. “I don’t know what it is, but if you talk to any person who has worked, lived and breathed Formula One – no matter if that is for 20 years or 20 minutes – it does something to you. It absorbs you, and when you leave, particularly involuntary like I did, it is very difficult to watch it and not feel that loss.” Claire dovetails speaking engagements and “top-secret television projects” with her role as brand ambassador for Williams Advanced Engineering. Earlier this year, she launched the Frank Williams Academy in her father’s honour. The project aims to raise £1.5m to help educate and train those affected by spinal cord injuries. She also revealed Sky offered her the chance to return to the F1 paddock as a pundit. “It was too soon,” said Claire. “It is better when you leave, you leave. “Unless someone said to me, ‘Come back and be a team principal and you can have Williams back’, I don’t necessarily think there is a job I would want, but never say never.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Daniel Ricciardo dreaming of Red Bull return ahead of F1 comeback How does Max Verstappen and Red Bull compare to the greats of Formula One? Lando Norris ‘honoured’ to join Lewis Hamilton in battle for Formula One glory

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The hack consists of McDonald's vanilla cones smashed in a small container and topped with apple pie and cookie crumbs

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Secret Service records show that President Joe Biden's German Shepherd Dog Commander has bitten agency officers stationed at the White House 10 times between October 2022 and January

TL;DR: As of August 19, get a Microsoft Office lifetime license 2-pack for home or