Walking 10,000 steps a day can be tough to find the time or motivation for—but you’d probably do it for $10,000.

Dylan Dreyer opened up about her eldest son Calvin’s celiac disease diagnosis and how he’s been dealing with excruciating pain on '3rd Hour of Today'

TL;DR: As of May 19, get this three-in-one replacement Nintendo Switch dock for only $19.99

Elizabeth Street Garden, a community garden site that has been used as an outdoor recreation and education space

Canadian inflation is decelerating again, leaving room for the central bank to hold interest rates steady next week.

PITTSBURGH & CHICAGO--(BUSINESS WIRE)--Jun 13, 2023--

Shoppers, rejoice. Another Labor Day weekend is approaching, and you know what that means: sales. Though the big weekend isn't for another few weeks, early sales have already started to roll out. From today, August 15 to September 3, everything from fall fashion finds to skincare products to luxury mattresses is being heavily discounted. Sale weekends are all about treating yourselves to a little splurge, and nothing is more splurge-worthy than a brand new sex toy at an ultra-low price.

Action legends Jason Statham, Dolph Lundgren, Randy Couture, and Sylvester Stallone reunite for Expend4bles, the

Lance Stroll has been given the all-clear to race in Sunday’s Singapore Grand Prix, despite his staggering 110mph qualifying crash. The Canadian driver lost control of his Aston Martin through the final left-hander at the Marina Bay Circuit before he slammed into the barrier. The force of the high-speed impact sent Stroll’s head rocking from side-to-side. He catapulted back across the track, with British driver Lando Norris forced to take evasive action, dodging a flying wheel and Stroll’s out-of-control machine. “Is the driver all right?” asked a concerned Norris on the radio. “That must have been quite a big one.” Stroll pirouetted to a standstill in the middle of the track before his race engineer Ben Michell came on the radio. “Lance, car is safe,” said Michell. “Are you OK?” Stroll, 24, replied: “Yeah, I am OK.” The Aston Martin driver emerged from his wrecked vehicle unaided before being taken off in a medical car. But there is some doubt if Stroll, the son of the team’s fashion billionaire father Lawrence Stroll, will be able to take part in the race given the significant damage sustained by his machine. A statement from Aston Martin read: “Lance was taken to the medical centre for a precautionary assessment. He was cleared by the on-site medical team and returned to the team at track. “Aston Martin pay tribute to the ongoing work of the FIA and the safety measures of current Formula One cars.” Stroll’s accident brought a premature end to Q1. A 34-minute delay followed as the mangled tyre barrier was repaired. Stroll was 20th and last at the time of his crash. Fernando Alonso qualified seventh in the other Aston Martin. “I’m frustrated as we have a big job – in the garage and on the race track – ahead of us,” said Stroll. “I was struggling for grip throughout the qualifying session. When I saw my lap wasn’t improving, I pushed really hard in the last corner to try and make up that extra time and that’s when it went wrong. Let’s see what we can salvage tomorrow in the race.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live ‘You can forget about that’ – Max Verstappen rules out another win in Singapore Lance Stroll crashes into barrier at 110mph in Singapore Grand Prix qualifying Max Verstappen struggles in Singapore practice under the lights

Google has started rolling out Privacy Sandbox, its replacement for third-party cookies. Google initially introduced

Sanjay Aggarwal’s now-booming business was based around a family heirloom: a 100-year-old spice mill. He started selling spice blends with his mother in 2012 almost by accident. “It wasn’t meant to be a business,” the 40-year-old admits. “It was only started as a retirement hobby for my mum. What started off as a silly little idea, so to speak, just grew. We started online and moved after a few years to selling in shops.” Spice Kitchen has been wildly successful, and now Aggarwal is adding another string his company’s bow by writing a cookbook. Above all the success, he’s really just appreciated spending time with his 72-year-old mother, Shashi. “She’s incredible – she’s a whirlwind. She was born in Kenya and raised in India, so she’s got a really eclectic mix of culture. And she’s a real spice expert – we’ve got a 100-year-old spice mill in our family that’s travelled the world and I’ve got it here now; we started the business using that.” Aggarwal says it felt “natural” to work with his mother, after helping his parents run their Birmingham shop when growing up. But he’s “learned loads” from her during their new venture. “It’s certainly made me realise how entrepreneurial my mum is, how creative she is… I’ve been really impressed by how similarly we think.” He says: “We’re certainly closer for it. It’s got the ups and downs and challenges that everything has, but we’re still talking!” While there are plenty of flavour-packed Indian dishes in the new cookbook – including coriander and tandoori fishcakes, chickpea curry and tarka dal – the recipes have a decidedly global outlook. Think fish tacos, jerk-inspired pork, crispy duck with pancakes – and Aggarwal credits this to growing up in the diverse city of Birmingham. “I was born and brought up there, so for me, that was all I knew. But for my mum, it was very much a big influence on her,” he explains. When she came to the UK as a young married woman, “her cuisine and culture was all very Indian” – something that soon changed. “My mum has really seen that development of food and culture, and that cosmopolitan nature of Birmingham. It’s had tidal waves of immigration – my mum being one of them from India – and from West Africa and Asia and all different places. She’s witnessed that, when she came to the UK.” Aggarwal recounts how in the early days of living in Birmingham, Shashi would grind her own spices – you couldn’t buy blends at the time – which “reminded her of home and made her less homesick”, but then her palate expanded. “She’s vegetarian, but got to try all these amazing different sorts of vegetarian food from all around the world, be it Middle Eastern, Chinese or Japanese or whatever. Some of those things weren’t accessible when she first came, but were as time went on – and my mum’s very experimental. “She’s a real foodie. She loves trying new things and experimenting – probably more than anyone else I know. I think she’s quite unique, because I think a lot of people from cultures where they’ve got a really strong food culture – certainly like Indian culture – a lot of my aunts and uncles, they don’t really eat or experiment outside of Indian food. They find it quite scary, not very flavoursome, or quite bland. But my mum really gets it – she’s got a really deep palate, and she can really appreciate different cultures.” This love of different cuisines means both mother and son are quite free with the way they cook– and they want other people to be the same. For example, if you’re making a frittata and you don’t have any Italian seasoning, Aggarwal says: “Try it with Mexican [spice blends], try it with jerk and you could still create something amazing. Don’t be afraid to experiment.” One of the more unusual combinations he’s tried? Mexican spices in a shepherd’s pie: “It actually tastes amazing in there. We’re just trying to get people to be a bit more free thinking and adventurous. What’s the worst that can happen?” Aggarwal says he’s often asked how to make an “authentic” dish – a question he struggles to answer. “It’s very difficult to understand what they mean by that – what is the meaning of authenticity? I’m a second-generation British-born person… Food has evolved over time. We wanted to make sure the dishes [in the cookbook] were authentic in terms of linking back to the original recipes and what they’re all about, and especially the blends being as authentic as possible – trying to respect the tradition. “But we’re also trying to say, we can only take our take on things. I can take my take on things and my mum can take her take on things – and things have changed over time.” That’s why Aggarwal advises against getting “too hung up on authenticity, because there is no way of achieving it”. Instead, he recommends taking a dish you like and “play with the flavours a little bit” to “make it your own”. ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

The head of the United Nations children's agency on Wednesday called the besieged Gaza Strip "the most dangerous place in the world to be a child," and said that the hard-won truce deal between Israel and...