Latest news with #Honeydew
Yahoo
12-07-2025
- Entertainment
- Yahoo
Speculated Release of New Mountain Dew Flavor Is Not What Fans Had Hoped
Speculated Release of New Mountain Dew Flavor Is Not What Fans Had Hoped originally appeared on Parade. New intel regarding Mountain Dew's highly anticipated Honeydew flavor just dropped and fans are not afraid to make their feelings about it known. The cult-favorite PepsiCo soda brand is making 2025 the year of the Dew, at least that's how it feels with the sudden release and return of so many new flavors and exclusive drink recipes, like Mountain Dew Infinite Swirl, its Sweet Lightning Peaches & Cream Dirty Soda at KFC and of course, the two all-new varities rumored to drop in the next few months. This latest leak suggests that Mountain Dew's international icon, its Honeydew variety, is due to be released in just a couple of days—but fans won't find it just anywhere. Related: Trusted food blogger , who accurately predicted the release of Little Debbie's Pumpkin Spice Oatmeal Creme Pies, the new Coffee mate collab with Harry Potter and the seasonal return of a fall-favorite Chobani creamer, reported on Thursday that the new to the U.S. flavor (which was previously a Canadian exclusive) will be heading to select stores on or around July 13. Mountain Dew Honeydew is said to feature a "citrus zing of Mountain Dew with sweet juicy essence of honeydew melon," and will be rolling out exclusively at Maverik-owned stores this Sunday. Obviously, the exclusivity of it all has some fans feeling pretty bummed–and by some, we mean those who don't live near a Maverik gas station or Kum & Go convenience store. "I feel like Mtn Dew is hiding all the good flavors from me with these exclusives," the influencer joked. "First Canada only now at some gas station nowhere near me," a second lamented. "Bro it's like these stores literally appear out of nowhere 😂," a third quipped. "Mtn dew is so annoying with all these region & restaurant locks lol," another added. "So annoying," one more whined. "I've been waiting for this since before they canceled its first US release and now there's none on the east coast😭." Given that Mountain Dew has not yet officially announced the arrival of the new Honeydew flavor, there's always a chance that things could change. Maybe it's a phased rollout starting with Maverik stores, maybe not, but we'd at least like to remain hopeful. A spokesperson for Mountain Dew was not immediately available for comment. Next: Speculated Release of New Mountain Dew Flavor Is Not What Fans Had Hoped first appeared on Parade on Jul 10, 2025 This story was originally reported by Parade on Jul 10, 2025, where it first appeared.
Elle
03-07-2025
- Entertainment
- Elle
Will Luca Replace Carmy In Season 5 Of The Bear? Foreshadowing From Previous Seasons Point To His Exit
* This article contains spoilers The Bear's Carmy Berzatto (Jeremy Allen White) is tired - and honestly, it's been no secret since the second season. Turning his late brother Mikey's (Jon Bernthal) sandwich shop (which had a debt of $300k) into a fine-dining establishment, all in the space of a few years has evidently left him feeling more than burnt out, but who wouldn't be? He started his career straight after high school, advanced quickly and never took a break: he won best new chef at only 21, became an executive chef at a three Michelin starred restaurant and begins to run The Bear at 25, his numerous mental breakdows are a glaring reflection of how unwell his job has made him. Fast forward to the end of season, it should then come as no surprise that Carmy is finally (for the benefit of his health) ready to leave the industry and The Bear, whether it'll be temporary or permanent is unclear. Of course, this then means that the restaurant will need someone to replace him, but we're hedging our bets on it being Luca (Will Poulter), as the signs have been there - since season one. Not convinced? We point out all of the foreshadowing that hints at Carmy's eventual departure and why Luca will take over his position. During the Copenhagen episode which is episode four of the second season, titled Honeydew, viewers discover Marcus' (Lionel Boyce) backstory, when he is sent to the European city to go and work with Luca. During the episode, Luca states that the most successful cooks in the industry have all gotten out of the kitchen at some point to experience life - something which Carmy has never allowed himself to do. Thanks to a few flashbacks in season two, we discover the true extent of Carmy and Luca's history. While they worked under chef Terry (Olivia Colman), Luca believed that the pair were in constant competition, that is until he came to realisation that Carmy was 'much, much better' than him. This change in perspective allowed Luca to take the pressure off of himself, and build a healthy relationship with his work and personal life, he was now able to learn from Carmy without any pent emotions of anxiety, anger and sadness that Carmy so often feels. The result? While Carmy may always be the better chef, his practices both professionally and personally are not sustainable, whereas Luca has truly mastered being happy knowing that he may not be the best, but is in a better position, given that he has not allowed the job to consume him. In the finale of season two, we learn that Marcus' mother has passed away. Throughout season three, the chef is learning to deal with the emotional fallout. While of course he has his own struggles, Marcus is able to find a way to streamline his emotions into cooking, particularly his pastry work, which turns into a passion and genuine joy. Carmy on other hand, doesn't channel his negative emotions, but is guided by them instead, which all leads to his demise. Throughout season three, we saw Carmy grapple with perfectionism and anxiety, but luckily has Chef Terry, the owner of Ever, as a mentor. As best as she can, she guides him in how to maintain a good work-life balance, a calm environment and running a restaurant in general. One conversation in particular that hinted at Carmy's departure was after having dinner at Ever, Terry expresses that she took a sabbatical to focus on herself, stating 'I learned a great deal too, I learned I want to sleep in more. I want to go to London more. I want to go to a party. I want to meet people.' To which Carmy responds, 'Live', and Terry ending the conversation with 'Precisely.' Need we say more? In episode two, one of the clearest motifs that signalled Carmy's departure was during a conversation with his sister, Sugar (Abby Elliott). Carmy quite candidly reveals that he no longer has the same love for the restaurant or him. Sugar consoles him and lets him know that it's okay to step away and prioritse his health and well-being. For pretty much the entirety of season four, Tina (Liza Colón-Zayas) has been tasked with one single goal. To cook a pasta dish in under three minutes. She eventually gets there by the series finale, and manages to cook and plate the dish in two minutes and 59 seconds. Prior to this, Carmy confesses that he has never turned the dish around in under three minutes, then later watches Syd do it with little effort. This is another sign that he is slowly coming to grips with the fact that he cannot keep up with her, and he is slowly losing his drive to keep ahead. ELLE Collective is a new community of fashion, beauty and culture lovers. For access to exclusive content, events, inspiring advice from our Editors and industry experts, as well the opportunity to meet designers, thought-leaders and stylists, become a member today HERE.
01-07-2025
- Entertainment
3 summer fruit boards to make for your next party
With summer gatherings in full swing, a vibrant board full of fresh, seasonal fruit can be a perfect addition whether you're hosting or need to bring a dish to share. Delish editorial director Joanna Saltz joined ' Good Morning America ' on Tuesday to show her colorful and creative ideas to assemble the perfect combinations of fruit and other ingredients onto one beautifully displayed board. Check out the recipes below for a peach, melon and burrata board, a berries and cream charcuterie board, and a red, white and blue cheese and fruit board. Peach, Melon and Burrata Board Ingredients Peaches (2-3 peaches, depending on the size of your board) Mint sprigs on peaches Burrata (2 large balls for each row; two containers of burrata) Prosciutto Cherries (large bag) can do different types if available Row of basil Heirloom tomatoes Castelvetrano olives Burrata (2 large balls for each row; two containers of burrata) Prosciutto Cantaloupe Honeydew melon Directions 1. Prep your produce 2. Cut heirloom tomatoes into uniform quarters, then toss in a little olive oil, salt and pepper. 3. Cut peaches into similar-sized quarters as the tomatoes. 4. Pit and slice cherries. 5. Start placing the various produce in lines on the board. Again, this is where you can play around with what you like and want to feature. Do you love burrata and want three rows instead of two? Go for it! 6. Be sure to cut the burrata balls on the board just before serving so the creamy layer stays in the mozzarella outer shell and doesn't get too runny. 7. Season the burrata with salt and olive oil drizzled over your burrata. 8. Arrange your prosciutto -- you can lay it flat or I like to cut it up into smaller bites that are easy to grab for guests. 9. For the basil-only include full basil leaves that look really fresh and healthy. Place mint with peaches for a sweeter bite. Note that mint wilts very easily, so place on the board last, ideally right before serving. 10. You can do any kind of olives; we have Castelvetrano olives here, which are a bright, crunchy option. 11. Finish off with melon, a classic combo with prosciutto -- we have Cantaloupe and Honeydew here. Tips: 1. Everyone loves charcuterie boards because you can pile them high with so many tastes and textures! 2. The possibilities are endless and there's been a recent explosion of more fruit-forward or fruiterie boards, if you will, where fruits are the focus. 3. Any kind of fruit will work, from berries to melons. You can serve with dips or add cheese and meats to round it out for a more savory option, or create a dessert board. 4. The key is to have fun with it! Fruiterie boards are such a fun way to be creative and play around with the design. Berries & Cream Charcuterie Get the full list of ingredients and step-by-step directions here. Tips: 1. Nothing says summer like fresh berries, and we'll take any excuse to eat them by the pint. 2. This DIY dessert spread is an ideal summer treat to beat the heat and super simple to put together. 3. Using a star-shaped cookie cutter, cut baked goods into star shapes. You can use store-bought to save time and not have to deal with the oven! 4. Rinse fruit and pat dry with paper towels. Place a bowl of whipped ricotta on a platter alongside baked goods. 5. Then you just arrange fruit by color around the bowls. 6. You want to pile up your board so it looks plentiful. 7. One thing I like to do is also have extra berries and baked goods prepped and ready to go to replenish. Or if you are having a really large party, make an extra plate to have prepped and ready to go. Red, White and Blue Cheese and Fruit Board Ingredients Watermelon, triangles, rind on Peaches sliced with skin on Blackberries Raspberries (upper left) Brie wheels with imprinted with stars - (will let stylist figure out where to place) Red grapes Bocconicini (small mozz balls) - or cubed provolone In small bowls - dried lemon slices and/or dried cherries Salami slices Circle crackers Tips: 1. This is the perfect board for your 4th of July celebrations. It's got something for everyone and because it's all about grouping the colors together, you can decide how you want to arrange them within the color group. It's more free-form in terms of building. 2. As you start building, I like to start with the bigger fruit like these watermelon triangles and lay them down since they add structure and almost a wall to build around. 3. Again, this is the fun part where you then group things together and play around with what looks good to you. So you can see we grouped the raspberries, peach slices with the skin on (facing up) and then you can build from there. 'GMA' kitchen picks 28% off Amazon FARBERWARE Build-a-Board Cutting Board $24.19 $33.99 Amazon Shop Now 42% off Amazon 15 Pcs Kitchen Knife Set $39.99 $69.99 Amazon Shop Now
Chicago Tribune
25-06-2025
- Entertainment
- Chicago Tribune
‘The Bear' Q&A: Lionel Boyce dishes on what it takes to play pastry chef Marcus
Before filming Season 1 of the FX hit 'The Bear,' actor Lionel Boyce was sent to stage at Elske in Chicago's West Loop. In preparation for his role as Marcus, breadmaker for The Original Beef of Chicagoland and soon-to-be budding pastry chef when the restaurant reopens as its titular name in Season 3, Boyce was tasked with learning from real-world chefs to emulate one on camera. Boyce said it was easier to stage (culinary lingo for 'intern') back when the actors could more easily fly under the radar. But that didn't always work in everyone's favor, he laughed. 'The funny thing is, before the show came out, we were just regular people asking for favors, like, 'Hey, can this person come in here and stage and get a sense of what you do?' The show didn't matter because it didn't exist,' Boyce told the Tribune. 'One day (at Elske), I think someone thought I was a new sous chef coming in to start and they asked me to prep some cheese dish. And I was too nervous to say I don't know what I'm doing, so I just went rogue and started cutting up this cheese. I think the only question I asked was 'so how do you do it? Is there a specific way?' And they were like 'No, no, you know — just do it.'' Boyce, cackling at the 'embarrassing' experience he'll never forget, said he started cutting the cheese. 'Then when they were getting ready for service, I remember one of the chefs who brought mine up, opened one, and then closed it … opened another one, and he made a face. And then he looks over at another chef and they whisper to each other, all worried,' Boyce said. 'Then they start rushing to redo it because I clearly ruined whatever cheese dish that was for. I just felt like a dog that peed in the house. I just put my ears down. I was so sorry.' Much like his character, Boyce is mild-mannered, kind and effortlessly funny. He spoke with enthusiasm and thoughtful detail about his training as an actor to portray a pastry chef, staging at restaurants and learning skills and techniques to help launch him into new heights. For Boyce, something shifted when filming 'Honeydew,' a standout episode in Season 2, when Marcus travels to Copenhagen to stage with a pastry chef at a high-end restaurant that closely resembles the three-Michelin-starred, but now-defunct, Noma. He's tasked with creating three desserts for The Bear's menu, as the sandwich shop transforms into a fine dining restaurant. At this point in the show, Marcus is just about the only calm person amid the clutter of the kitchen, and Boyce looks at the episode like a release of tension. While the Copenhagen kitchen scenes in 'Honeydew' were shot at Chicago's After, the sister bar to Michelin-starred Ever, Boyce did spend time in Amsterdam strolling the streets, much like his character. In one scene, Marcus is being trained by London-born pastry chef Luca (played by Will Poulter), and gets asked: 'You ever made ice cream before, chef?' Marcus says no. 'Want to?' A pleasing sequence shows Marcus separating eggs and splitting open a vanilla bean before Luca shows him how to perfect a , an elegant football-shaped three-sided scoop of ice cream. 'Away and back,' Luca says to Marcus, with a quick flair and movement difficult to imitate. In real life, Boyce actually learned how to scoop a quenelle when staging at Elske for Season 1. (Yes, they kept him around after the cheese debacle.) 'When they were talking to me, it felt like a foreign language,' Boyce said. 'They're like, this is a cool thing you can learn. But it seemed like the hardest thing in the world.' Boyce said he spent a considerable time practicing so he could pull it off when filming the episode directed by Ramy Youssef. 'Me and Will had a funny joke, because by the time we were filming, I'd been doing it so much, I got good at it, and so I was showing him — He's like, 'this is ridiculous. We're going to get on camera, and you're going to be looking better than me. I'm supposed to be the pro!'' Boyce laughed. That Marcus-focused episode was a turning point for the character, who Boyce describes as 'a cog in the wheel of this whole machine' that is the messy restaurant where there's never enough time on the clock. Boyce is now a breakout star with a Screen Actors Guild Award for Outstanding Performance by an Ensemble in a Comedy Series, an outstanding supporting actor Emmy nod and an authenticity that's just so cool. With all 10 episodes of Season 4 streaming on Hulu and Disney+ Wednesday, Boyce said he's excited for viewers to see a 'new level unlocked' for Marcus, whose ambition and growth is further explored. The Tribune spoke with Boyce ahead of the new season, which includes an episode he wrote with actress Ayo Edebri, who plays Sydney Adamu. The following has been edited for length and clarity. Q: Before playing Marcus, how would you have described your baking/pastry skills? A: Before the character, I was solely on the receiving end. I didn't really cook, aside from making the basics that you make for yourself just to survive. I never appreciated food. So this was a cool entry point for me because it's what the character journey is about. He kind of starts like me — it's just a job for him, and it's not a passion yet, and through the course of the show, it turns into a passion and dreams and all these things. It was cool because the more he learns, the more I need to know. Q: For each season of 'The Bear,' you undergo specific culinary training with different chefs and the show's culinary producer, Courtney Storer. When you look back at all of those experiences, what stands out to you? A: I do have more of an appreciation and understanding of what restaurant workers and chefs go through, and as I've gotten to learn and work with different people and learn in different ways, it just felt like it's mirroring Marcus' journey. For Season 1, I staged at a bakery and got a feel of how a bakery is different from a kitchen — talking to a lot of chefs who are working there, they feel like you retire from the kitchen and you work here because it's the urgency, without the intensity of working in a kitchen. Season 2, I worked solely with Courtney and it was more hands-on, making things I was interested in and types of bread and dessert recipes. And Seasons 3 and 4, I worked with Courtney as well as Malcolm Livingston, who is this incredible pastry chef. He's worked around the world. He helped me get to the next level of efficiency and perfection. Baking was always presented to me as a science. It's intimidating and you're following exact rules — but he opened it up, and said no, it's as artistic as cooking is. It's just showing you where the guardrails are, what things need to be exact, and where you could be free. Q: Do the actors who play chefs still stage at restaurants four seasons in? A: We don't really stage anymore now, because I think it'd be too distracting. And because we have such a great culinary department, we just work with them now. I think being in a restaurant is great for a couple of days to see the environment, the feeling, but after a while, you need to get out of the way, because this is their day-to-day and they have to produce at a certain level. Q: Was the Copenhagen episode as transformational for you as it was for Marcus? As a viewer, it's therapeutic to watch because everything else has been so chaotic at the restaurant — everything's on fire, but you're here walking the cobblestone streets and taking pictures and writing out recipes. A: I think that's the cool thing about all these bottle episodes throughout the show. It feels like an interlude on one hand, and on the other hand, it feels like it's expanding on what you get from this character, and it magnifies it. And for me, it's like in life where when you go on a vacation for two weeks anywhere, you have all these new thoughts and feel like you've transformed, and then you drop back into your real life, and you're like, 'Oh yeah, I'm still the same person, but with this new experience' — it's like morphing. It's not quite who you were before or who you were when you were away, but it's something new. I got all these new thoughts from an acting standpoint, things to care about, consider, and you bring all that and put that back into the machine as a cog and it runs more efficiently. Q: It's stressful watching those scenes where it's down to the wire, clock ticking loudly and everybody's yelling at each other. When filming, do you guys feel that tense, nervous energy? A: I think it's not as stressful as watching it, because sound design, music and editing can intensify things even more. And some things are all choreography … more of a rhythm and a dance and you're in unison with the camera. Q: How about cooking or creating a dish while the cameras are rolling? A: With the cooking stuff, you do feel a certain level of intensity, because we shoot it in a real working kitchen or a stage that's designed as a working kitchen. We're actually finishing dishes (on camera). It's like three-quarters done, but you're finishing on camera, so you still get to smell the food, hear the sounds and all that visual and auditory stimuli I think heightens it for us. Q: There is a lot of hometown love for Chicago viewers. Any favorite neighborhoods to visit while you're filming? A: I like going around different parts — Lincoln Park, Old Town, Fulton Market. I like the walkability of Chicago too. Sometimes I'd rent a car on the weekends and just drive to different suburbs. I went to Milwaukee for the first time this year. I had some time off, and I thought, 'Oh, this is a cool drive.' Q: Any restaurants, bakeries that you love? A: I'm trying to remember right now — there's so many — Doma is one I go to a lot. Shaw's Crab House. I love the buffalo shrimp. There's Kasama, the breakfast sandwich and they have great pastries. They have that crazy line, but sometimes it's worth it. Yeah, I'm racking my brain. As soon as we hang up, I know I'm going to be like, 'oh, there's all the places that I wish I would have said.' TV for summer 2025: 15 shows coming up, including the return of 'The Bear'
WIRED
11-02-2025
- WIRED
The Best Travel Pillows
I'm sorry, but I personally find this travel pillow hideous. It's just so big and dorky. But damn if it isn't effective. It's actually really comfortable. It's sort of like a scarf that you wrap around your neck, with a built-in frame that cradles your head securely and comfortably. The scarf part is nice and made of soft fleece, similar to other travel scarves or blankets. The hook-and-loop attachment point isn't too loud when you adjust it, so you won't disturb your neighbors. The Trtl comes in a few different colors depending on where you purchase from. I'm usually a side sleeper and I found that I was able to get comfy and doze off while using this pillow—even on an airplane as a sometimes-fearful flyer. Once you get the ideal tightness and positioning, it's stable and warm. And I woke up with zero neck pain. The Trtl comes with a carrying case that I don't love: The carabiner is small and the pillow flops around uselessly—I accidentally whacked a few people with it in the airport when it was attached to my backpack before deciding to just rearrange my bag and cram it inside. The pillow itself is too bulky to be stored easily. Because of the built-in frame, it's not squishy or compressible or flat. But if you don't overpack your belongings or you find other travel pillows difficult to use, the Trtl might be exactly what you're looking for. I'll definitely be using it again—even though it makes me a tad self-conscious. One thing to note is that the Trtl is not compatible in the slightest with over-ear headphones. If you've got earbuds, you should be find, but if you prefer over-ears and want to be able to listen to music while you nap, try a different pillow out. Materials Fleece, foam Washable? Yes (remove insert first) Coalatree Puffy Kachula Adventure Blanket The Coalatree Puffy Kachula is primarily an outdoor blanket. With bold patterns, a silky, water-resistant ripstop nylon shell, a 48-by-71-inch footprint, and a built-in optional hood, it makes a great camping companion. There are handy snaps built-in to secure the blanket around your front, superhero-style. But you can stuff the whole thing in on itself to convert it to a travel pillow. I tested it on my floor with a camping pad, and it wasn't as fantastic as something like the Honeydew pillow (above), but it wasn't definitely more comfy than typical camping-style pillows. In pillow mode, it can be a little lumpy until you rearrange the blanket innards, but the zippers are durable and there's plenty of room so you aren't stuck trying to cram excess material in. And once you get it arranged to your liking, it is super comfortable. Pillow mode also has a loop near the zipper for a carabiner. If you camp frequently, this would be a smart purchase. It'll double as an extra layer if needed, or a softer place to rest your head at night. Materials Recycled ripstop nylon with DWR coating, ComforMax insulation Washable? Yes (spot cleaning recommended, but machine washing is OK when necessary)
