Robert Saleh and the New York Jets know it’s probably coming and it’s nearly impossible to stop

Johnson & Johnson, Bank of America, and Goldman Sachs are scheduled to report third-quarter earnings on Tuesday, Ericsson slumps after withdrawing margin guidance, and NetScout reduces its outlook for fiscal 2024.

The yen briefly weakened beyond 150 against the dollar again in early Asian trading on Monday as the

SAO PAULO Nestle has agreed to acquire Brazilian chocolate brand Kopenhagen for about 3 billion reais ($602.75 million),

US shoppers spent $12.7 billion online during Amazon.com Inc.’s 48-hour Prime Day, up 6.1% from a year ago

Lions' Amon-Ra St. Brown is all about brotherly love -- tough brotherly love, that is.

F1 commentator Jack Nicholls has lost his job at BBC Radio 5 Live after complaints of “inappropriate touching” which led to his dismissal from his lead commentator role with Formula E. An investigation was launched by Formula E after a formal complaint of inappropriate behaviour in March and allegations of “inappropriate touching” were made by three individuals, one of whom had been in a relationship with the commentator. Now Nicholls, who combined his role with Formula E alongside commentating on F1 races for 5 Live, has also lost his job with IMG, who provide radio F1 coverage for the BBC. An IMG spokesperson confirmed to The Independent on Friday: “IMG has decided to part ways with Jack Nicholls in light of the incidents that led to his departure from Formula E.” After losing his job at Formula E at the end of May, Nicholls said: “Although disappointed with the decision, I respect it and accept why it was taken. “I want to take full responsibility for what I did and apologise unreservedly for a couple of isolated incidents that has made those concerned feel uncomfortable. “I never meant any harm and I am committed to making amends and to be more mindful of my behaviour in future.” Nicholls’ voice is synonymous with Formula E with his “and we go green…” intro to races well-known to fans since the championship began in 2014. But since the investigation, Nicholls had commentated on FE races remotely from a base in London, with Ben Edwards replacing him for the double-header in Jakarta two weeks ago and for the remaining five races of this season. Nicholls combined this role with F1 commentary for the BBC, a job he has performed since 2016, but he stepped aside from scheduled appearances at the Monaco Grand Prix three weeks ago after the Formula E investigation had concluded. The commentator has also appeared on Netflix’s popular behind-the-scenes F1 show Drive to Survive. Rosanna Tennant, Harry Benjamin and Oliver Askew will be the team on hand providing BBC’s radio coverage of the Canadian Grand Prix this weekend. Read More Sky suspend F1 pundits after sexist comments live on air Ferrari’s F1 flaws all the more baffling after shock success at Le Mans Sergio Perez ‘under threat’ at Red Bull with young star tipped to replace him Ferrari’s F1 flaws all the more baffling after shock success at Le Mans Mercedes chief predicts performance level at Canadian Grand Prix

Thai police say they have found the dismembered body of a missing German businessman inside a freezer inside a house in southern Thailand

The Resident Evil 4 Remake Extra Content Shop has weapons and costumes to use in repeated playthroughs of the game

Germany last won the World Cup 16 years ago and women's soccer has moved on a lot since then

Pretzels, or brezel or brezen in German, are the most iconic German food. Ornaments of pretzels adorn every bakery, and images of them can be found on medieval church windows in Freiburg, where I come from,” says former contestant on The Great British Bake Off, Jurgen Krauss. “Often, a pretzel works better as a soother for an upset baby than a dummy. They are a part of my upbringing and heritage. And still, there is no better snack after a long shopping spree through my hometown of Freiburg than a brezel from the bakery at the tram stop. “Disclaimer about lye: I am giving two options for the finish. One is using lye, which involves a very dangerous chemical, solid sodium hydroxide. The other option uses baking soda, which is bicarbonate of soda, and is not dangerous at all. The results are different in colour and taste, but without a direct comparison, the bicarbonate of soda pretzel can stand its ground. If you intend to use lye, I’d recommend baking a few batches of pretzels with bicarbonate of soda, but treat it as if it was lye, to practise the handling and have everything in the right place before starting.” Soft pretzel Makes: 8-10 Ingredients: For the starter: 100g bread flour 2g salt 1⁄8 tsp instant yeast 65ml water For the dough: 400g bread flour 9g salt 20g honey 5g instant yeast 25g unsalted butter, room temperature 180ml water Coarse salt crystals, for sprinkling For the lye or bicarb dipping solution: 2L water 8g salt 80g bicarbonate of soda or 80g sodium hydroxide pellets Method: 1. Prepare the starter the day before baking. Combine all the ingredients in a bowl and mix with your hand or a spatula until all the flour is incorporated. Cover with clingfilm and leave to stand at room temperature for about two hours. Then put the starter in the fridge overnight until you need it – it will be good to use for up to three days. 2. About one hour before making the main dough, take the starter out of the fridge. 3. To make the main dough, combine all the ingredients except the salt crystals and the starter in a bowl and mix with your hand or a spatula. The resulting dough will be very stiff. Knead the dough on a work surface for about 10 minutes. Don’t use any additional flour, you won’t need it anyway. The resulting dough should be smooth and a bit elastic. Put the dough into a bowl, cover and prove at room temperature for about two hours. Fold the dough once after one hour. 4. Meanwhile, prepare the dipping solution. Use a big stainless-steel pan and stainless-steel spoons for dipping. Cover your normal work surfaces in case the lye spills. When dipping, keep the baking sheets very close to the lye pan and the oven. Always wear protective gloves and goggles when working with sodium hydroxide and lye. Never ever touch sodium hydroxide pellets with your skin. 5. If using bicarbonate of soda, bring the water to boil. Switch off the heat, add the salt and stir. Then add the bicarbonate of soda – there will be a bit of frothing and splashing, so be careful. Leave to cool. 6. If using sodium hydroxide, put the water in the pan and then add the sodium hydroxide pellets. Sodium hydroxide creates a lot of heat when it dissolves. 7. Once the dough has proved, divide it into pieces weighing 85 grams each. Roll each piece of dough into a cylinder. Once all the pieces have been rolled, start again with the first piece, to roll it into a long strand with thin ends and a belly in the middle. Aim for a length of 60 centimetres. Make sure you don’t tear your strands – if there is too much resistance in the dough, move on to the next strand. You will need several cycles to reach the length required. 8. Now shape the pretzels – the bakers use a slinging method, but there is a simpler, slower way to do this. Make sure the ends of the little arms are well attached to the middle bit. 9. Place the pretzels onto lined baking trays, cover and leave to prove at room temperature for about 45 minutes. Uncover the pretzels and put them in the fridge for 30 minutes, so that a skin can form. Preheat the oven to 230C fan/gas mark 9. 10. Take the pretzels out of the fridge. Dip each pretzel in lye or sodium carbonate solution for about five seconds. Transfer the pretzel back onto the lined baking sheet. One sheet will hold four to five pretzels. Once the sheet is full, slash the thickest part of the pretzels with a sharp serrated knife and sprinkle with salt crystals. Transfer to the oven immediately and bake for 12–15 minutes. Leave to cool on a wire rack. Repeat with the remaining pretzels. 11. Because of the salt, these pretzels are best eaten fresh. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘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’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

By Byron Kaye SYDNEY For one talkback radio caller, the first sign something was wrong with Australia's second-largest