TL;DR: As of July 23, get this Multi-Device Wireless Charger for just $39.99 (reg. $119.99)

One year after Ethiopia signed a peace deal with the Tigray People's Liberation Front, ending a brutal conflict that killed hundreds of thousands by some estimates, life in the northern...

The European Union on Thursday awarded its top rights honour, the Sakharov Prize, to Mahsa Amini, the Iranian Kurdish woman who died in Iranian custody a year ago, and the...

From beauty products to beverage makers, some of China’s top brands are turning cautious on the world’s second-biggest

Francois-Henri Pinault, scion of the billionaire French clan that controls a global fashion empire, leapt into a Hollywood

Every year, thousands of us pursue an elusive, sun-kissed glow. With bronzed skin so often billed as a marker of good health, it’s no wonder the global self-tanning products market is expected to grow to $1.58 billion by 2029. No longer the stuff of streaky orange nightmares, self-tan has come a long way; tanning waters provide a seamless finish and bronzing drops add a subtle radiance to your face. Despite these new and innovative formulas, some people still turn to tanning beds to achieve tanned skin.

A 71-year-old Romanian yoga guru and 14 others have been handed preliminary charges by a Paris magistrate on a raft of counts linked to an international ring that for years allegedly subjected followers seeking enlightenment to sexual exploitation

Wyze security camera users stumbled upon a possible privacy breach, as customers reported seeing the

Whoopi Goldberg has hit back at previous criticism of her infamous outfit choice at the 1993 Oscars. During an interview with Page Six Style at the Fashion Group International Night of Stars gala, Goldberg spoke candidly about her look at the Academy Awards ceremony: A purple and green bejeweled jumpsuit paired with a puffy, long purple jacket with a bright green interior. She completed the outfit with green earrings and heels, and dark purple lipstick. Goldberg went on to recall that when she was hit with backlash for the bold look, she was stung by the criticism. “Everyone hated [it],” she said. “It hurt my feelings, I’m not going to lie. It hurt my feelings.” The View host also confessed that the response to the outfit would go on to affect the way she dressed. “It kept me from dressing up for a very long time,” she said. “You have to remember, in those days, they would say things and you’d think, ‘Do I really look that ridiculous?’” However, she still opened up about the inspiration behind the outfit, specifying that it came from the iconic I Love Lucy sitcom and its lead, the late Lucille Ball. “Lucy would always come out in these great ensembles,” Goldberg said. “And I thought, I would like to wear that! And green is not a color I would normally wear; let me try it.” When asked if she still stands by her decision to wear the bold look at the 1993 Oscars, she simply said: “Absolutely.” Over the years, Goldberg has gone on to embrace her own sense of style, launching her own clothing line, Dubgee, in 2019. Speaking to InStyle about the brand – which sells a range of stretchy jeans and hoodies – she shared her candid thoughts about fashion, expressing that people shouldn’t let their age determine what types of clothes they wear. “People will always say to somebody young, ‘Oh, you’re dressing so old,’ and they will say to an older woman, ‘Oh, you’re dressing too young,’” she told the publication in 2019. “The clothes that we made, you could be 21 and wear it, you could be 65 and wear it, you could be whatever age you are and look good in it. And feel good in it. You’re not too old to wear anything that makes you happy. That’s the key. The only important voice, ever, is your own.” In July of this year, the Sister Act star also made headlines for her shoe choice on The View: A pair of clear platforms with decapitated heads of Barbie dolls in them. Although she wore the heels to celebrate the highly-anticipated premiere of Barbie, she told Page Six Style that she’s actually had these “crazy” shoes for quite some time. “Someone sent them to me and I thought, what are these?! It was about three years before Barbie. I did Barbiecore first!” she said, referring to the fashion trend where people have been showing off their looks inspired by the Mattel doll. Read More Victoria’s Secret ditches feminist makeover after sales slump Black magic: Go back to black this season with the catwalk-inspired trend From collars to gloomy garments: How to dress like Wednesday Addams for Halloween

If you caught the recent series of Gordon Ramsay’s Future Food Stars on BBC1, you will no doubt be familiar with Florence – usually Flo – Rebattet. After searching in vain for cookery classes for her young son that would offer healthy options and make him as passionate about food as she was at his age, Rebattet decided to found her own cooking school for children and teenagers. She was inspired by the time she spent with her Italian grandma during the school holidays. “I used to spend weeks at her home and cooking was our daily activity,” she says. “I still love to remember how long our spaghetti was and she always let me lick the spoons!” For Rebattet, it’s fundamental to see the new generations cooking from scratch with seasonal ingredients. “To add flavour to our meals, we used to go to the garden and pick the necessary aromatic herbs. We also had plenty of strawberries that we would pick in the morning before it became too hot.” She decided to leave her nine-to-five job in HR and train as a chef in order to open her business, drawing on her experiences cooking with her son, who around 13 months old at the time. “Because of the memories I have of creating and enjoying food with my family, my dream is to recreate some of that with my son and all the kids who come along my cooking school, En Cuisine.” Here, she shares some recipes that are suitbale for children (with adult supervision if necessary) and are some of the many recipes she teaches at the school. Gateau de Savoie “I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.” Prep time: 60 minutes | Resting time: 10 minutes | Cooking time: 15-20 minutes Ingredients: 75g sugar 3 eggs 50g flour 20g cornflour 2 drops vanilla extract 60g sugar Utensils: 2 large bowls Wooden spoon Cake mould Weighing scale A whisk Method: 1. In two large bowls, separate the egg whites and yolks. 2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking. 3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt. 4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way. 5. Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix. 6. Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C. Gratin dauphinois “This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.” Prep time: 40 minutes | Cooking time: 1 hour Serves: 4 Ingredients: 1kg of potatoes 1 litre of double cream 5 garlic cloves Salt and black pepper 1 tsp grated nutmeg Utensils: Chopping board Big knife Peeler Grater Method: 1. Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.) 2. With your knife slice your potatoes (1cm thickness), using the bridge technique. 3. Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife. 4. Put some crushed garlic in the bottom of your pot and rub it all around. 5. Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg. 6. Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes. 7. Put in the oven at 190C for 1 hour. Little chef tips: The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois. Lemon and chia seed muffin cakes “One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook Cook with Flo.” Prep time: 20 minutes | Cooking time: 20 minutes Makes: 6 muffins 100g of plain flour 80g of coconut sugar 80g of unsalted butter ½ lemon + zest 1 tablespoon of chia seeds ½ tablespoon of baking powder 2 eggs Utensils: Wooden spoon Weighing scale 2 large bowls Method: 1. Melt the butter and let it cool down on the side. 2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir. 3. Squeeze the lemon and add the zest. Pour the melted butter in the mix. 4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together. 5. Pour the mixture into the muffin tray and put it in the oven at 220C for 15 minutes. Little chef tips: You can swap the chia seeds with poppy seeds for a different flavour. Madeleines “This recipe for mouthwatering madeleines is from my recipe book Cook with Flo.” Prep time: 20 minutes | Cooking time: 15 minutes Makes: 20 madeleines Ingredients: 120g of plain flour 120g of granulated white sugar 120g unsalted butter 3 medium eggs Zest of one unwaxed lemon 1 lemon 1 teaspoon of baking powder Utensils: Madeleine tray 2 bowls Wooden spoon Grater Scale Method: 1. In a large bowl, mix the flour, the sugar and the baking powder. 2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl. 3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine. 4. Melt the butter and wait until it cools down before pouring it on the mix. 5. Add the lemon juice and the zest. Stir well. 6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour Little chef tips: Swap the lemon for ½ an orange or rose water. Roasted vegetable tray “I really like mine with rose water and dry pieces of rose in the dough! A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the gratin dauphinois.” Prep time: 10 minutes | Cooking time: 1 hour Serves: 4 1 butternut squash 6 carrots 2 onions 250g Brussels sprouts 4 potatoes 2 heads of garlic Fresh thyme and rosemary Utensils: Chopping board Big knife Peeler Method: 1. Wash your vegetables and preheat your oven at 150C. 2. Boil some salted water and cook the Brussels sprouts for 15 minutes. 3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly. 4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme. 5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven. Little chef tips: You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe. Read More Is there such a thing as British pizza? The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them London’s new dessert was made by space engineers – and cost £50k How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

TL;DR: As of June 13, the Smart Sonic Dental Care Toothbrush is on sale for

It doesn't feel like fall yet in most of the country but it's still Apple-picking