Barcelona host Real Madrid in the first Clasico of the season as Jude Bellingham gets his first taste of one of the biggest games in world football. Barcelona won last season’s La Liga crown as they surged to their first league title since 2019 under Xavi. The champions are undefeated this season with seven wins and three draws but trail leaders Real Madrid by one point. Madrid’s new signing Bellingham has made an astonishing start to life in the Spanish capital with 11 goals in his first 12 games for the club since arriving from Borussia Dortmund in the summer. The 20-year-old England star will now take centre stage in El Clasico, which is not available on UK television, as Real Madrid look to get revenge on Barcelona for last year’s title win. Follow the latest updates from El Clasico and get the latest odds and tips here. Read More Ballon d’Or shortlist: Who are the nominees for 2023 award? Jude Bellingham once again proves he is the key for England’s Euro 2024 hopes

Gannett is suing Google and its parent company Alphabet, claiming that they unlawfully acquired and maintain monopolies on the advertising technology tools that publishers and advertisers use to buy and sell online ad space

As much as this latest Eastern Conference finals pairing between the Heat and Celtics is a matchup that will lean heavily on stars like Jimmy Butler and Jayson Tatum, Game 1 proved it also will be a clash of Boston's rookie coach Joe Mazzulla and Miami's Erik Spoelstra

By Ruma Paul and Sudarshan Varadhan DHAKA Bangladesh faced its worst power cuts in over seven months as

Pakistan's white-ball all-rounder Imad Wasim announced his retirement from international cricket on Friday, after a snub in...

CHICAGO (AP) — Nicolas Roy, Mark Stone and Paul Cotter scored in the third period, and the undefeated Vegas Golden Knights beat Connor Bedard and the Chicago Blackhawks 5-3 on Saturday night.

At least once a week, the writers and editors on Refinery29's Life team get into a long conversation about some cool new item that's been absolutely saving or changing or elevating our lives. So we decided to share the wealth and highlight some of our favorite products each month.

'Sister Wives' star Robyn Brown took a dig at Christine for spending most time with Kody Brown

Hello, from Washington. This week, the world’s two most powerful leaders are set to meet on the sidelines

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’

FIFA 23 Martin Odegaard Player of the Month SBC has been leaked for the Premier League POTM award in November/December.

Greenpeace activists in France dumped nearly a ton of green algae outside the Finistere administrative headquarters in Quimper, Brittany on Monday, in protest over the amount of green algae off the coast caused by industrial and factory farming. Calling for an end to the construction of industrial cattle farms in the region, members of the environmental group unfurled banners reading “Green algae: asphyxiated Brittany” and “Brittany polluted: the state is guilty”. The activists released green and black smoke during the protest, and some were moved away from the algae by police as authorities moved in to clear the streets. Half of France’s over 3,000 factory farms are situated in Brittany.