Latest news with #Seventeen
Yahoo
an hour ago
- Entertainment
- Yahoo
Scarlett Johansson's Husband & Dating History
Scarlett Johansson's husband, Colin Jost, isn't the first time the Marvel star has been married. Before she found The One in the Saturday Night Live cast member, ScarJo was married twice and had several other relationships in Hollywood. But who else has she dated? Read on to find out. ScarJo, who has been a working actor for more than 30 years, told Seventeen in 2007 that she doesn't search for love and lets love come to her. 'When I'm single, I don't focus. I focus on a guy if he's a boyfriend, but I don't focus on finding a boyfriend. They're never around when you want them,' she said at the time. She also told The Washington Post in 2006 that, while she's enjoyed her single life, she's committed to a relationship when she's in one. 'I wouldn't say I'm a serial monogamist … I mean, I went through periods of time when I was, ah, single. But when I'm in a relationship, I'm in a relationship,' she said at the time. { pmcCnx({ settings: { plugins: { pmcAtlasMG: { iabPlcmt: 2, }, pmcCnx: { singleAutoPlay: 'auto' } } }, playerId: 'bff268d2-093d-4084-a5b8-67255071d950', mediaId: '06c7e900-0267-4212-add5-92562a740d2d', }).render('connatix_player_06c7e900-0267-4212-add5-92562a740d2d_1'); }); That same year, she also reiterated to The Telegraph that she prefers to be in monogamous relationships. 'I do think on some basic level we are animals and by instinct we kind of breed accordingly. But, as much as I believe that, I work really hard when I'm in a relationship to make it work in a monogamous way,' she said at the time. And who else has she dated in Hollywood? Read on for her relationship history. Johansson and Jost met in 2006 when the Black Widow star hosted Saturday Night Live for the first time and the comedian had just been hired as a writer. They didn't date until May 2017 when they were seen kissing at SNL's season 41 finale party. ScarJo had returned to SNL that May for a cameo. The couple confirmed their relationship on the red carpet in November 2017. The couple got engaged in May 2019 after two years of marriage, and announced that they had gotten married in a secret wedding in October 2020. In July 2021, news broke that Jost and Johansson were expecting their first child together, which is why ScarJo had to miss press for her movie, Black Widow, at the time. 'Scarlett is pregnant but has been keeping it very quiet. She has been keeping a very low profile,' an insider told Page Six. 'She hasn't been doing many interviews or events to promote Black Widow, which is surprising since it is a huge Marvel/Disney release and she is both the star and an executive producer.' Johannson is a frequent host at the sketch comedy show and was present from when her husband and his Weekend Update co-host Michael Che do their annual joke exchanges. Che set up a joke for Jost to read that was about the Black Widow star's private parts being compared to roast beef. 'Costco has removed the roast beef sandwich from its menu. But I ain't trippin'. I've been eating roast beef every night since my wife had the kid.' 'It was so vulgar,' Johansson recalled to InStyle. The producers filmed her reaction in real time. 'I just can't believe that they went there. I was like—it was so gross. It was really gross.' She starts laughing. 'And, like, old-school gross.' 'My experience of it was so funny.' She was given a heads-up about a vagina joke, but didn't think it would be about hers. 'I was like, I mean, it's a vagina joke, how bad could it be? And then as soon as the Costco photo came up, I was like No! No, Michael! Jost, on the other hand, was mortified by the experience. 'I'm in trouble, I think, with a lot of people. Scarlett was genuinely so shocked,' Jost said on The Tonight Show With Jimmy Fallon. 'Because I was obviously surprised by everything, but they gave her a heads-up.' Dauriac, a French journalist, and Johansson sparked dating rumors in October 2012 after they were seen on a date in New York City. The former couple married at the Ranch in Rock Creek in Philipsburg, Montana, in October 2014, and welcomed a daughter named Rose Dorothy that same year. The two split in January 2017 after two years of marriage. Johansson and Penn confirmed their relationship at Reese Witherspoon's wedding to Jim Toth in May 20211. However, the couple split in June of that year. A source told Us Weekly at the time that Penny wasn't looking for anything 'serious' after his divorce from Robin Wright. Wright and Penn split in 2010 after 14 years of marriage. Reynolds and Johansson started dating in 2007. The former couple married in 2008 and finalized their divorce in 2011. In a statement in December 2010, Johansson and Reynolds confirmed their split after two years of marriage. 'We entered our relationship with love, and it's with love and kindness that we leave it,' the former couple said in a joint statement at the time. A year after he finalized his divorce with Johansson, Reynolds remarried to Blake Lively, whom he met on the set of the 2011 movie Green Lantern. The couple shares three kids: daughters James, Inez and Betty. After their contentious legal battle with Justin Baldoni, Scarlett Johansson opened up about being in a relationship with someone in the acting industry. 'I also think it's easy to create a lot of jealousy when a person is not involved in the industry, because actors by nature are very free-spirited and they create very intimate relationships with people at work,' she said in an Interview piece. 'They can be loyal to a partner and also very engaged in all these other kinds of relationships, and I think it can be a blurry line for some people.' 'Also, to have a relationship with the public can be a complicated thing for people outside of the industry to understand,' Johansson added. Johansson, who worked with Baldoni's production company Wayfarer Studios for her movie Eleanor the Great, told Vanity Fair that the It Ends With Us director's studio was 'super supportive throughout the process,' but that it was 'such weird timing.' Johansson and Hartnett, who starred together in 2006's The Black Dahlia, started dating the same year their movie was released. Their relationship lasted for more than a year until the former couple split in 2007. 'At the end of the day we're just ordinary people, and it didn't work,' he told the Mirror UK at the time. The insider also noted that the breakup was 'really painful.' Johansson and Antonoff go way back. The two dated from 2001 to 2002 while attending the Professional Children's School in New York City. Antonoff even took Johansson to prom, according to Us Weekly. Best of StyleCaster The 26 Best Romantic Comedies to Watch if You Want to Know What Love Feels Like These 'Bachelor' Secrets & Rules Prove What Happens Behind the Scenes Is So Much Juicier BTS's 7 Members Were Discovered in the Most Unconventional Ways
Forbes
2 days ago
- Entertainment
- Forbes
Ateez Matches BTS And Seventeen's Records
Ateez's Golden Hour: Part 3 debuts at No. 2 on the Billboard 200, earning the group its seventh top ... More 10 and helping tie BTS and Seventeen among K-pop acts. SEOUL, SOUTH KOREA - JUNE 12: ATEEZ attends ATEEZ's the 12th mini album 'GOLDEN HOUR : Part.3' press conference at Hotel Naru Seoul MGallery in Mapo-gu on June 12, 2025 in Seoul, South Korea. (Photo by THE FACT/Imazins via Getty Images) Ateez came very, very close to scoring a new No. 1 album in America this week. The K-pop boy band's latest EP, Golden Hour: Part 3, opens in the runner-up spot on the Billboard 200, which ranks as the most consumed project in the nation during the prior tracking frame. While it doesn't give the South Korean superstars another chart-topper, the set does help Ateez tie two of the most successful names to ever emerge from the K-pop scene. Ateez Ties BTS and Seventeen Thanks to the arrival of Golden Hour: Part 3, Ateez has now collected seven top 10 wins on the Billboard 200. With one more appearance inside that region, the band matches both BTS and Seventeen for the most appearances in the top 10 on the Billboard 200 among K-pop acts. Ateez's Seven Top 10 Albums Included among Ateez's seven top 10s are a pair of leaders. The group first hit No. 1 on the Billboard 200 in December 2023 with The World Will, then returned to the summit less than a year later in late 2024 with Golden Hour: Part 2. Ateez has also stalled in second place on the Billboard 200 with three titles, including its most recent release. BTS Vs. Seventeen Seventeen and BTS may be tied with Ateez for the most top 10s on the Billboard 200 among K-pop boy bands, but the journeys the two acts took to that number are quite different. Six of BTS's seven top 10 efforts have reached No. 1, while Seventeen has yet to conquer the ranking. Golden Hour: Part 3 Debuts With a Huge First-Week Number Golden Hour: Part 3 launches with 105,000 equivalent units shifted, according to Luminate. That sum includes 101,500 pure purchases, easily making it the bestselling album in America this week, if not quite the most consumed. That honor still belongs to One Thing at a Time by Morgan Wallen, which earns its fifth consecutive stay atop the Billboard 200 – and it's about to hold on for a sixth. If Ateez had released this EP during almost any other tracking period, the group would have had a better shot at a third ruler, but the country singer-songwriter's latest effort is simply too popular to beat at the moment. Ateez Passes Enhypen, Stray Kids, TXT and Twice Before this week, Ateez was tied with four other K-pop acts, each boasting half a dozen top 10s on the Billboard 200. Now, Ateez has passed Enhypen, Stray Kids, Tomorrow X Together and Twice — though any of those names could score another big win in America sometime soon, as all remain active and hugely popular.
Korea Herald
3 days ago
- Entertainment
- Korea Herald
Seventeen Dino joins Duckwrth, Telle Smith for 2025 Esports World Cup Anthem
Dino becomes first K-pop singer to sing anthem, perform at opening ceremony Seventeen's Dino has lent his voice for the official anthem of the 2025 Esports World Cup, titled 'Til My Fingers Bleed,' released Monday. The EWC, an annual event held in Riyadh, Saudi Arabia, is one of the largest esports tournaments in the world. This year's event will run from July 7 to Aug. 24, featuring 2,000 players and 200 teams from more than 100 countries, competing in 25 tournaments across 24 games. Dino is the first K-pop artist to sing the official anthem for the global competition. 'Til My Fingers Bleed' is a high-energy track that blends heavy beats with powerful band instrumentation. Dino collaborated with American hip-hop artist Duckwrth and Telle Smith, vocalist of American metalcore band The Word Alive, creating a dynamic and electrifying sound. Dino is set to perform the track live for the first time with Duckwrth and The Word Alive at the EWC opening ceremony in Riyadh on July 10. Post Malone will adorn the stage with them as a headliner. Pledis Entertainment shared Dino's comment: 'The song left a strong impression from the very first listen. I put a lot of effort into finding a tone that matched its intensity while also expressing a distinctive quality that still captures my unique character.' The K-pop artist also expressed excitement for the upcoming live performance in Riyadh.
Korea Herald
6 days ago
- Entertainment
- Korea Herald
Seventeen logs 100m views with ‘Maestro' music video
Seventeen garnered 100 million views on YouTube with the music video for 'Maestro,' Pledis Entertainment said Thursday. It is the band's eighth music video to achieve the feat after those of 'Don't Wanna Cry,' 'Super,' 'Clap,' 'Very Nice,' 'Left and Right,' 'Hot,' and 'Rock with You.' The R&B based dance number is the main track from its best-of album '17 Is Right Here,' which was released in April last year. The single topped the iTunes Top Songs Chart in 32 regions and exceeded 100 million streams on Spotify in one year, becoming its 14th song to reach the milestone on the platform. The album debuted on Billboard 200 at No. 5 and sold over 2.96 million copies in the first week, setting a record for a K-pop compilation album.
Los Angeles Times
7 days ago
- General
- Los Angeles Times
I perfected pie by baking 60 a day. You can get it right the first time
Despite being an obsessive baker since I was a little kid, until I was 31 I had never baked a pie from scratch. Meaning: I had never made pie dough. And pie dough scared me. Cutting butter into flour? What did that mean anyway? A tender (as opposed to tough) crust? Aren't 'tender' and 'tough' personality traits? And what was up with the ice water? I wasn't sure I wanted to know. At the time, I was writing primarily for women's magazines and taking odd jobs to make ends meet. My criterion for these jobs was that it was something that interested me and wouldn't interfere with my dream of being a writer. Fun, creative, dead-end jobs were my wheelhouse. So when my editor at Seventeen told me about a job opportunity as a summer pie baker in the most beautiful shop she'd ever seen, in a fishing-village-turned-billionaire-community in the Hamptons, I borrowed a friend's beaten-up Volvo and drove two hours east, to a whitewashed shack nestled in farm fields, and interviewed the German matriarch who owned and ran the place with her daughter. 'You seem like a bright girl,' she said. 'You'll learn.' If you don't have a German grandmother to teach you how to make pie dough, you should seriously consider finding one. By the end of my first week, I was practically a pro. And by the end of that summer, I knew all of the tricks. I learned that when it comes to pie crust, butter isn't necessarily king. That flour can give a filling that cloudy look. That a white, raw bottom crust was pie 911. And, as Anna says, the way a person crimped the edges of their pie dough was like their signature; no two are the same. I learned that a big ol' sprinkling of sugar on top before baking the pie covered up any imperfections in the crust and that perfection wasn't what we were going for anyway. We were going for homemade with — I hate to sound cliché here — love. And that, for even the novice pie baker, is an attainable goal. The mother's name was Anna, pronounced 'AHHH-na' not 'Anne-Uh.' On my first day, Anna stood by my elbow and taught me the ins and outs of pie dough. The ingredient list is simple: all-purpose flour, some kind of solid fat (butter, margarine, Crisco, lard or a combination), salt and ice water, which she taught me was to keep the fat cold. By keeping the fat — let's say butter — cold, the butter melts in the oven during the baking process, creating tiny steam pockets, which result in the layers that make the crust flaky. In baking terms, tough is the opposite of tender. A tough crust — and you've had them — is hard, crunchy and dense. A tender crust, by contrast, is flaky and light. A tender crust is the goal. To achieve the tender holy grail of crusts, the most important factor is not to overwork the dough. You work it exactly as much as necessary to transform it from a shaggy mess into a homogeneous mass. Working the dough develops the gluten in flour, which makes for a tough pie crust. Resting the dough before rolling it out (also key) relaxes the gluten. I made 27 pies my first day, and I wasn't any more proud walking across the stage as a graduate at UC Berkeley a decade earlier. 'Why only 27?' Anna asked. She told me that moving forward, I should aim for 60 pies a day. By day three or four, I was able to make 60, and soon I was hitting that goal with hours to spare, to bake whatever I wanted. 'You have light hands,' Anna said one day, looking over my shoulder. 'You're a good baker.' Some 30 years later, I still feel a big blueberry-colored heart swelling in my chest as I hear those words. (Anna died in 2015 at the age of 81, sadly hit and killed by a car while crossing the street.) We made the dough in two-pie batches, which is essential to a tender crust (because it's too easy to overmix a larger batch of dough). After making enough dough for 60 pies, which is 120 rounds (top and bottom), or 30 batches of dough, I put those in the walk-in (refrigerator) to chill and rest. Then I moved onto forming the shells from dough that had been resting already. I did those 10 at a time. After I got the pie shells in the fridge, one of the prep cooks would have a bowl as big as half a beach ball full of the correct amount of fruit for filling up to 10 pies. Sometimes the fruit was fresh, purchased from Pike Farms, which has a stand next to the shop. But very often it was IQF fruit, an industry term for 'individually quick frozen.' This process of rapid-freezing the fruit preserves the flavor and prevents ice crystals from forming and the fruit from sticking together. Many, but not all, commercial frozen fruit is IQF. Premium frozen fruit, picked and frozen at peak ripeness, is often better than fresh fruit. I carried that giant bowl to my station, mixed it with granulated sugar, cornstarch for thickening (flour can make the filling cloudy), lemon juice to brighten the flavor, and one spice (cinnamon, nutmeg or clove, depending on the fruit), and proceeded to fill and cover my pies with either a second crust or crumble topping kept in a giant vat in the freezer. I made six different types of fruit pies a day, each one identifiable by a different cookie-cutter opening in the center. We froze the pies and pulled them out, brushed the crusts (not the crumble) with cream, sprinkled sugar over the cream and baked them off as needed, so there was always a selection of freshly baked fruit pies. That's a lot of information, I know, if you don't plan on opening a bakery in the heart of a summer community where you might find yourself in need of 20 to 40 fruit pies to sell in a single day. But I might have taught you a few things in the telling: The first thing you need when making fruit pie is a good recipe for crust. There are many. The formula we used at that shop was 4 cups of flour to 3 sticks (1½ cups) of whatever fat one might want to use. This might have been at the time (maybe still!) the most expensive prepared food store on the planet. The pie was the secret 'deal.' It was half the price of a French tart. But the big difference between the two, I soon learned, was that the French tart (which I also made, once I got good) was made with butter and the pie was made with — get ready for it — margarine! 'It makes for a flakier crust,' Anna said, dismissing me when I asked her why, and walked away. I've used that formula in different combinations until recently. Now I use butter. Per Martha Stewart's ratio of flour and butter, I add a bit more and also the smallest amount of sugar. Per Nancy Silverton's pie dough recipe, I add some cream, which she does to add fat, flavor and color to the dough, along with the ice water, and double up on the salt. It's a good flaky dough, and easy to work with. The filling for fruit pies can be any ripe (or frozen!) spring or summer fruit, including strawberry rhubarb (yes, I know rhubarb is a vegetable), blueberry, mixed berry, sour cherry, peach, nectarines and plums (Italian prune plums are the best if you can find them), or a combination of any of the above. Anna wasn't big on mixing fruits, except when it came to berries, and I have followed her lead out of respect. But don't let that stop you. Here are two options for a mixed berry pie: a traditional round pie with a crunchy crumble top, and a slab pie, which is a relatively new invention, made in a sheet pan. It's easy to carry, has less filling for the amount of crust, and you can eat it with your hands. Think of it as a giant Pop-Tart. And who doesn't want to think about a giant Pop-Tart. For the filling, I cook the sugar first to make a caramel, which adds some depth of flavor, and then add the blackberries; I found that even after over an hour of baking, they didn't break down, and everyone I shared the pie with left whole blackberries on their plate. I add the cornstarch here too, as insurance to make certain the fruit filling sets. For both pies, I bake them on the lowest rack of the oven on a preheated baking sheet to ensure a browned, crisp bottom crust. Whatever shape your pie, whatever fruit you use and whether or not your fruit sets perfectly, pie is just good, wholesome deliciousness. Yes, making dough requires a bit of skill (everything you need to know is in these recipes), but the worst thing that can happen, really, is a messy pie that you end up eating from a bowl. And seriously, how bad would that be?
