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Nearly a quarter of millennials are caregivers for an adult, according to a 2020 AARP survey

TCL is bringing its Nxtpaper 2.0 technology to a couple of new smartphones. This colorized

Police in Japan have implemented an unusual strategy in order to prevent drunk driving: encouraging people to consume alcohol and then letting them loose on a driving course.

Formula 2 champion Felipe Drugovich will replace Lance Stroll for first practice at this weekend’s Italian Grand Prix. Brazilian driver Drugovich, who joined Aston as a test and reserve driver after winning the F2 championship last year, will take one of Aston’s prerequisite rookie practice slots at Monza. Drugovich has happy memories of Monza as it was the track where he clinched the F2 title last year. It will be the 23-year-old’s second taste of action behind the AMR23, having previously filled in for Stroll during pre-season testing in Bahrain after the Canadian injured his wrists a few weeks before the 2023 season. “The car felt great when I drove it in pre-season testing and it will be fascinating to feel how it has improved since then,” said Drugovich. “I’ve spent a lot of time in the simulator helping to develop the car so understanding how that correlates to the real thing will be super valuable for me too. “It’s also a fantastic opportunity for me to demonstrate what I’ve learnt through my testing programme. Since Bahrain I’ve done many more miles in an F1 car so I have an even better understanding of how I can deliver valuable feedback for the team.” All 10 teams are required to fill one FP1 slot per season with a rookie opportunity per car. Robert Shwartzman replaced Carlos Sainz for Ferrari last week in Zandvoort. Aston Martin team principal Mike Krack added: “We are delighted to provide Felipe with another opportunity to drive the AMR23. “He demonstrated his capabilities in pre-season testing, with a vital contribution to the team’s initial development of the car. “Monza will offer another chance for Felipe to work closely with the engineers and mechanics and build his confidence in a Read More Max Verstappen’s achievements are still underestimated, says rival Toto Wolff insists George Russell’s loss of form is a ‘myth’ Toto Wolff insists George Russell’s loss of form is a ‘myth’ Christian Horner hails ‘untouchable’ Max Verstappen as best driver in the world Lewis Hamilton says ‘totally wrong’ weather forecast cost Mercedes a podium spot

A takahe pair were released near Wellington in a victory for efforts to save some of the world's rarest birds.

All flights from Tampa International Airport have been canceled Tuesday as Hurricane Idalia barrels toward the Florida's Gulf Coast.

Toto Wolff insists any view of George Russell dramatically losing form in 2023 is a “myth” as the Mercedes boss defended his driver. Russell, in his first season with Mercedes, finished above team-mate Lewis Hamilton in 2022 by 35 points – and also won the first F1 race of his career in Brazil – but has seen the roles reverse this year. The 25-year-old is currently seventh in the world championship standings, 57 points behind Hamilton, and retired late on in Sunday’s Dutch Grand Prix due to a puncture caused by a tangle with Lando Norris. Yet Wolff believes talk of Russell’s under-performance in the first 13 races of this season have been exaggerated. “I’ve never bought into this thought,” Wolff said, after Sunday’s race. “When you and I are having a bad day, nobody knows, but if a driver has a bad day and he’s probably a tenth off, that makes all the difference in qualifying. “So all drivers have days that are not so good and we’ve seen these ups and downs with George but the quality of the driver I’ve never doubted a minute. “He was able to shine [in qualifying], put the car on P3, had a problem-free qualifying and no traffic so I haven’t seen any pattern change. “I’m trying to really bang it into his head that he hasn’t lost his form, that it is just the myth that he’s making up. “You don’t unlearn to driver and you don’t lose your form. You can have ups and downs like all of us have but every single weekend when things have gone against him, it was pretty clear why that was and it wasn’t the driving.” Russell has a chance to get back to points-scoring finishes this weekend at the Italian Grand Prix in Monza. Read More Lewis Hamilton says ‘totally wrong’ weather forecast cost Mercedes a podium spot Max Verstappen survives dramatic rain chaos to claim record-equalling victory at Dutch GP Christian Horner hails ‘untouchable’ Max Verstappen as best driver in the world Christian Horner hails ‘untouchable’ Max Verstappen as best driver in the world Lewis Hamilton says ‘totally wrong’ weather forecast cost Mercedes a podium spot Max Verstappen survives dramatic rain chaos to triumph at Dutch Grand Prix

Ahead of the launch of the event on 25 September, the Paris Fashion Week calendar has been announced.

Defining Dishes is an 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. As a teenager growing up in Hungary, the summer school holidays were usually spent at home because my parents were still working. They would leave us a list of house chores we needed to do before they left for work in the morning, and it included cooking our own meals, so I learned at an early age that I really enjoy cooking. I love cooking traditional Hungarian food, but I was also keen to experiment with other recipes and there was one day when I was looking for something to cook for that evening, just anything. My friends and I would go to the local library regularly, and on this day, I went and found an old cookbook in the food section. It looked about a hundred years old, it was falling apart, some pages were missing and others were stuck together. But I browsed through it and found a cake recipe involving plums soaked in rum that I thought sounded delicious. The recipe was incomplete because of the state of the book, but I wrote it down in my notebook anyway because it sounded good and I really wanted to try it. I resolved to make it for our dessert that evening. I went to the supermarket and went to search for all the ingredients for the cake. What I wasn’t expecting at the time was how expensive they would be – thinking back now, it makes sense that rum, plums and vanilla would not come cheap, but I was young and didn’t really know the price of things like that. It turned out to be quite an expensive shop, particularly for a 16-year-old using her own pocket money, but I didn’t mind too much as I was convinced it would be great! I got home and started getting ready to cook. It was around this time that I realised just how incomplete the recipe was. It confused me – for example, it seemed to call for just milk and eggs in the batter, there was no flour. But I pressed on and told myself that the recipe writers surely knew what they were doing. I mixed everything in a bowl and it was very, very liquidy, almost like water, which worried me. I poured the batter into a pan and into the oven it went. Now, the recipe said it would only take 20 minutes to cook. But as much as I wanted to trust the recipe, this part made me doubtful because of how liquid the batter was. So I waited and waited, but it remained stubbornly liquid. I wasn’t even sure if it would be edible. After an hour and a half of waiting, I used the toothpick method to see if it was cooked. I inserted the toothpick into the middle of the cake and when I removed it, it was sticky but no batter was left on it, so it looked like it might be OK to take it out. By this time, I had used so much electricity and energy that I was anxious to get it out of the oven. I took it out and left it on the kitchen counter to cool down. I told myself: “Maybe it will be solid by the time I come back.” It did smell amazing because of the vanilla and rum and plums, almost like Christmas cake that filled the house. But to be honest, I had a bad feeling about it. It looked horrendous, the most disgusting-looking cake I had ever seen. At least it looked solid, so I thought OK, that seems fine-ish. After a while, I figured it had cooled down enough so I tried to get it out of the tin. I had used a cake tin that you push up from the bottom to release the cake. While I was pushing the bottom, I don’t know what happened, but the cake slipped and the whole thing just fell onto its face on the floor. I remember standing there for a moment and thinking, I just spent a bloody fortune on this cake and it’s fallen in the dirt on the floor. I rushed to my room in tears, I just couldn’t deal with it. I was so sad. My 18-year-old brother had been in his room the whole time and heard me slamming my door. He must have wondered what happened because I heard him come out of his room and go downstairs to the kitchen. I stayed in my room for a little while feeling sorry for myself, before pulling myself together and heading back out to go and clean up the mess I made. I went down the stairs and I kid you not, saw the funniest scene before my eyes. My brother was on his knees in the kitchen, literally eating the cake from off the floor. I said: “What the hell are you doing?” He told me it smelled and tasted amazing, he couldn’t resist. It reminded me of the Friends episode “The One with All The Cheesecakes”, because there is a scene where Rachel and Chandler are eating cheesecake off the floor in their hallway. It was hilarious that it was happening to me in real life. I didn’t join my brother on the floor, but I did try a little bit of the cake once we picked it up from the floor. It was really tasty even though it wasn’t quite done, but it wasn’t the total failure I thought it was going to be. He offered to get me more eggs so I could try and recreate it again. The next time I made it, I made some adjustments and it turned out bloody amazing. Now, after a lot of experimenting and tweaking the original recipe, I’ve kind of mastered it. It is still expensive to make, so I decided I would only make it for celebrations and for Christmas. I even entered my recipe in an online competition. One of the prizes was a Jamie Oliver cookbook and my dad absolutely adored him. I enlisted his help to submit my entry because I didn’t have a laptop at the time, and it turned out to be a fun thing for us to do together. Some time later, I checked my email and found out I won the competition! Both Dad and I were stunned because I was worried my recipe was too complicated and nobody would want to make it. When we received the book prize, Dad was definitely more pleased than I was. It was a great thing for both of us to do. I genuinely believe that making this cake taught me the power of not giving up. That lesson has followed me throughout my life ever since. I am now an archaeologist living in Glasgow, but it hasn’t been an easy journey. I have had to persist with things even if they don’t go according to plan and keep motivating myself to get here. I think this random cake I picked out of an old book in a library has helped shape my attitude towards life. I’m also really glad my brother ate it off the floor because if he hadn’t, I would never have learned those lessons and maybe, I would be in a very different place today. Evelin Eros is a Hungarian archaeologist living in Glasgow. She makes her rum cake every Christmas and for other special occasions. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon The dish that defines me: Frank Yeung’s prawn wontons The dish that defines me: Alex Outhwaite’s Vietnamese bun cha ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’

As Vladimir Putin continues to wage war on Ukraine, the diamond industry is bracing itself for new sanctions from the G7 nations that would block the import of diamonds mined in Russia.

On a Saturday afternoon in early July, Mexico City’s vast Zócalo square was packed wall-to-wall with supporters gathered

UPDATE: Aug. 29, 2023, 5:00 a.m. EDT We've revisited this review as part of an