Many of America's best known brands face multi-million dollar lawsuits over claims that they misled customers

Will the Swedish Academy make a political statement when it awards the Nobel Literature Prize on Thursday? If so, it could crown a writer standing up...

While we might be most familiar with seeing Gordon Ramsay cooking up a storm in a galley, he says he loves to “get out of the kitchen and get my hands dirty”. That could explain why he’s filmed three series of Gordon Ramsay: Uncharted on National Geographic, giving him the opportunity to explore different experiences and dishes from all over the globe. From snacking on alpaca meat 11,000 feet above sea level in the Peruvian Andes, to eating fish curry in Kerala, south India, Ramsay, 56, has been on a culinary tour of the world. “I always love to get out of the kitchen and get my hands dirty,” he says. “It gives me time to embed into local food communities and get inspired.” In the series, Ramsay switches positions – in many of his previous shows, he’s the teacher, but he’s very much the student in Uncharted. He says this “definitely made me more humble, especially when the locals don’t love my dishes”, but ultimately “experience helps me become a better chef”. Now, the chef is releasing a cookbook-meets-travelogue as an accompaniment to the TV show, with the recipes reflecting the diversity of his travels. Dishes include spicy grilled lobster with coconut and breadfruit from Hawaii, chicken pepper pot from the jungles of Guyana, New Orleans-style BBQ shrimp and spice-rubbed steaks with pele pele sauce from South Africa. We chatted to Ramsay about his approach to travel and food… How important is it to have an open mind when travelling? “Having an open mind really helps you to bed in with the local community. For me, I get to better understand the importance of each dish and ingredient. “It really helped me to craft some of the incredible dishes at our final cooks and now this amazing book. And trust me, I’ve taken all that knowledge and used it in my dishes at my restaurants around the world.” How can adventure help you understand a region’s culture and cuisine better? “If you want to go off the beaten path, you’re not getting on the tube or M5 to get there. You have to have some adventure involved! And as I learned in Peru with the mango tree, some of the best ingredients come from being out of your comfort zone.” Has travel always been a part of your food ethos? “When I was a young chef, I wanted to have all the experience and knowledge to help me be the best. I wasn’t going to places like Laos or Tasmania, but I was travelling and taking in everything I could get from every city I went to. “I may not have been rappelling a cliff or diving while learning in France, but trust me, some of those kitchens were just as intense!” What dish in the book took the most effort to master? “I’d have to say the Pandi curry in India. I’ve made many curries in my time, but this one was truly unique since it used pork. I’ve been to India many times, but never to this region and getting in so in-depth with the local purveyors. “I learned so much from the curry – to the coffee liquor to those spicy pickled vegetables – that said, the biggest challenge for me during that trip had to be getting the ants we used for the ant curry out of my hair!” Did you fail at anything? “Of course I’ve failed. I’ve lost fires, burned protein, disappointed the locals – but I’ve always picked myself up and tweaked and finessed my mistakes. “Mistakes aren’t bad when it comes to cooking, it’s the perfect learning experience. So if you fail with any of the recipes, just learn and adjust and keep trying.” What was the most memorable destination you went to? “That’s so tough, that’s like choosing a favourite child. They were all so unique and beautiful, but I think Tasmania was really memorable to me. The culture of bartering and the incredible seafood really opened my eyes to the incredible bounty that island has.” What’s the biggest lesson you learned from filming Uncharted and writing the cookbook? “Resourcefulness and making sure that we only take what we need. Those principles are very similar to what we are running and doing in restaurants, use what you need, take what you need. And making sure it’s seasonality at its best.” ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (published by National Geographic, £25). You can stream all episodes of National Geographic’s ‘Gordon Ramsay: Uncharted’ exclusively on Disney+. Read More Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power

We’ve been hit with a September heatwave and, for runners – whether beginner or seasoned – it means added concerns around dehydration, chafing and generally keeping safe in the heat. Ultramarathon runner Leon Bustin, 36, completed a 220km run through the Wadi Rum desert in Jordan in October 2022, so he knows a thing or two about dealing with hot weather while exercising. Here is the athlete’s advice for heatwave running right now. Be sun safe “Covering your skin to avoid too much direct sunlight will really help,” says Bustin, who is also a content creator for Lean Machines and a personal trainer. “I highly recommend using a good zinc stick under the eyes and across the nose as well. “I used a bright purple one in the desert to remind me of my daughter and also to show very clearly if there was a part I’d missed. [Use] a higher factor than you think you need.” Hydration starts before a run “Working on your hydration starts before you take a single step out of the door,” he says. “I even start my day with an electrolyte-rich glass of water as we even become dehydrated in our sleep. “So having a good 500ml of electrolyte-rich water pre-run will really help, then as a good basic guideline take a further 500ml for each hour you are out. “The important thing is adding the electrolytes to the water. If we over-consume [pure water] we may dilute and flush out essential electrolytes and trace minerals as we pee.” Cool bare skin “Try cooling the glabrous – or none hairy- areas, it really helps flush heat out of your body fast,” says Bustin. “Those areas include the palms of your hands, under eyes, ears and soles of your feet. “Every time l arrived at an aid station in the desert l would hand over my water bottles to be refilled and plunge my hands straight into a bucket of coldish water, splash my face then keep the hands there for a good 30 to 40 seconds.” For those of us without air stations, Bustin suggests wetting exposed skin with water from a bottle. Pop a flannel in the freezer before going on a run and run it across your skin afterwards, or midway. “The key to keeping cool on a run is managing your core temperature because if that rises too much, put simply, it will be the end of your race,” he adds. Breath correctly “Breathing right for you is really important to get nailed down regardless of the running conditions, but especially in the heat as we don’t want to put any unnecessary extra stress on our bodies – because it will just cost more energy,” says Bustin. “We all tend to over-breathe through our mouth so simply focusing more of our inward breaths to be through the nose will help more than you think and over time both bring down and regulate your average heart rate greatly.” Be careful of the chafe Chafing can put you off pretty early in your running journey, and in the heat, where shorts can leave thighs rubbing together and slick with sweat, it’s a run-ruiner. “Anti-chafe cream is your best friend in the key areas (between the thighs and under the arms),” says Bustin, “but also if you get lots of toe blisters like me. “I put a generous dose between my toes of a good oil-based anti-chafe or even just some good old Sudocrem to keep those toes gliding. The right cream for you will take trial and error and is also combined with wearing the right run kit for you as well.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Women being invited to help shape the future of reproductive healthcare – from period pain to menopause How to style your home like a professional One in 10 ‘spending beyond their means’ – try these 7 cutbacks guaranteed to save families money

Heavy rain overnight in Detroit caused flooding and has partially blocked access to Detroit Metropolitan Wayne County Airport, the airport said.

TL;DR: ExpressVPN is the top choice for unblocking leading porn sites. A one-year subscription to

Like most emerging technologies, electric vehicles hit the market with high price tags, and were

Alix Earle shared several pictures from her trip to Montauk, New York, flaunting her effortless summer style

Facebook and Instagram are known for tracking your online behavior—both on and off the platforms—in

The past few months of robust grocery store sales would suggest that shoppers aren't stretched for cash. But that's not the full story.

TL;DR: The Euro 2024 qualifier between England and Italy will take place at 7:45 p.m.

A Taiwanese couple decked out in a tux and gown embrace in front of a mountain of trash in an unorthodox wedding photo -- one the environment-conscious bride hopes will discourage...