logo
Easy Guide & Tips for Today's Wordle

Easy Guide & Tips for Today's Wordle

Hans India26-06-2025
What is Wordle?
Wordle is a popular word game where you have six chances to guess a secret five-letter word. Created by Josh Wardle in 2021, it quickly gained fans worldwide. In 2022, The New York Times bought the game.
How to Play:
Start by guessing any five-letter word.
Letters that are correct and in the right position will turn green.
Letters that are in the word but in the wrong position turn yellow.
Letters that aren't in the word turn gray.
Best Starting Word:
Tracy Bennett, the Wordle editor at The New York Times, suggests 'trace' as an excellent first guess.
You can play Wordle for free, but to save your progress and access more features, you'll need a New York Times subscription.
Hints for Today's Wordle (June 26):
The answer works as both a noun and a verb.
It's a word that might be tough to say no to.
Contains two vowels: O and E.
Begins with the letter O.
Has repeating letters.
As a verb, it means 'to present something for approval.' As a noun, it means 'something offered for acceptance.'
Today's Wordle Answer:
Offer
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

The Big Restaurant That Failed Veganism
The Big Restaurant That Failed Veganism

Mint

time3 hours ago

  • Mint

The Big Restaurant That Failed Veganism

(Bloomberg Opinion) -- To atone before god, the book of Leviticus prescribes choosing two goats, one of which is slain as sacrifice and the other set loose to bear the sins of the people of Israel into the wilderness. That did not mean the animal was home free. Tradition states that the 'scapegoat' was pursued and dashed to pieces as it was driven off a cliff. Such is the origin of our modern-day, secular practice of placing blame on others for the mistakes we've committed ourselves. There is an actual goat involved in a preeminent restaurant's decision to put meat back on its menu after four years of veganism. In an interview with the New York Times, chef Daniel Humm of Eleven Madison Park in Manhattan relates that he had an epiphany during a trip to Greece earlier this year. He and some colleagues traveled into the mountains to watch a shepherd slaughter a goat. 'It's very moving and there's such respect,' he said. 'If you had seen the whole cycle, of course you would never waste a bite of this.' He spent the next several months thinking about that... Apart from having a goat to blame, Humm has other reasons for returning to meat (which is to be served only upon request and in relatively small portions with the new menu that launches in October). Among those related to the New York Times, he was no longer comfortable with carnivores feeling excluded from EMP; inspiration for fresh vegan dishes had grown sparser; and, finally, he told the newspaper: 'It's hard to get 30 people for a corporate dinner to come to a plant-based restaurant.' And so EMP's famous honey-lavender-glazed duck will be resurrected, even as the chef clings to the principles of the restaurant's vegan period. Humm told the newspaper that he expected to be excoriated for his decision to revive the omnivore roots of the 27-year old restaurant. And he was prophetic. I'm doing it right now. The most biting (and hilarious) parody of Humm's official statement is on restaurateur Eli Sussman's Instagram account (@thesussmans): 'We will still offer a plant based menu in a purely performative manner to pander to media and vegans… What I've learned is that to champion plant based cooking, I need to accept that the best plant based cooking involves meat.' The killer line: 'We need food to survive and for $395 a person I need to make sure you feel like it's sort of worth it.' First, let me say that I am not a vegan. But I do not believe that plant-based cuisine leaves little room for fresh inspiration. A visionary chef can create food that even carnivores can enjoy. That's the case with Plates here in London, the soul-stirring project of Kirk Haworth that's just over a year old. He works with a kind of molecular magic but with the comfort level dialed way up. So much so that you think he's cheating by sneaking in real ricotta (its cashew-based) and ice cream (oat milk). And a course of sourdough laminated with whipped coconut and olive oil can only be disliked by people who think bread must be, well, bready. All of his creations can be categorized as plant-based or vegan — but he doesn't use the words. That's because he's come up with a cuisine of his own — a culinary philosophy that's the result of preparing food to help him heal from a yearslong bout with Lyme disease. The offerings at Plates may not be the most Instagram-friendly, but the flavors and vibrant intellect that inspired them are oh so satisfying. With its quiet pyrotechnics, Haworth's Plates speaks from the heart. EMP's food can be gorgeous. Nevertheless, the scuttlebutt among restaurant folks is that a lot of its inspiration is rather liberally borrowed. Big-time kitchens have a lot in common with the Big Tech companies that re-engineer chips or software to replicate a function already patented by rivals but different enough to claim a patent of its own. One of the more remarked upon dishes at the vegan EMP was a painstakingly prepared beet that was baked in an elaborate clay pot that was then cracked open at tableside. In 2021, Peter Wells, who was then the New York Times restaurant critic, sniffed that the result smelled of lemon-scented wood polish. He noted that a much more successful (and edible) version had been produced by the Icelandic chef Gunnar Karl Gislason at his restaurant Agern, in Grand Central Station, just 18-blocks north of EMP. Agern had closed the year before EMP became plant-based. Humm has a chameleon habit of changing his restaurant's colors every few years or so, as if responding to trends. In 2012, EMP took on a New York City theme, including waiters emulating three-card monte sharks and a carnival atmosphere, with a four-hour tasting menu. (Tickets by Albert Adria in Barcelona, which had a comparable circus-like approach, opened the previous year.) Seven years later, Humm switched from city slicker to minimalism (with a simplicity echoing some of the dishes in Rene Redzepi's resurgent Noma, which had reopened in Copenhagen the year before). In 2021, he turned EMP vegan, as some critics noted, just as plant-based cuisine was becoming a social trend. This year, as beef and even tallow make a comeback, meat is returning to his restaurant. EMP started off serving French brasserie food before Humm took over the kitchen in 2005. Despite all this snark, when I lived in New York, I'd sit in Eleven Madison Park if given the opportunity, even if it was at the bar and I had to pay enormous sums for a bejeweled snack and a glass of champagne. Had I not learned my lesson from the hundreds of dollars spent on a meal that immediately after had me looking for a hot dog cart in midtown because I was famished? What was the appeal? The space. With the opulent exception of the Villard in the New York Palace hotel, Eleven Madison Park is an immensity where you can let your make-it-here-make-it-anywhere fantasies fly. The interior was magnetic before Humm took over the kitchen and remains exhilarating even after a 2017 renovation. It is a perennial reminder of New York's perpetual gilded age, a pampering dreamscape kept up by an impeccable front-of-the-house staff and a kitchen of perhaps 50 detail-obsessed culinary artisans. All it needs is honest food. More From Bloomberg Opinion: This column reflects the personal views of the author and does not necessarily reflect the opinion of the editorial board or Bloomberg LP and its owners. Howard Chua-Eoan is a columnist for Bloomberg Opinion covering culture and business. He previously served as Bloomberg Opinion's international editor and is a former news director at Time magazine. More stories like this are available on

NYT Strands August 16 hints and answers: Think of it puzzle explained and solved
NYT Strands August 16 hints and answers: Think of it puzzle explained and solved

Time of India

time4 hours ago

  • Time of India

NYT Strands August 16 hints and answers: Think of it puzzle explained and solved

The New York Times Strands puzzle for August 16, 2025, titled "Think on it!" challenges players to delve into the realm of cognitive psychology. With a focus on left-brain functions, the puzzle offers a stimulating experience for word game enthusiasts. Players are tasked with uncovering six theme words and one spangram, all interconnected by the theme of analytical thinking. This puzzle not only tests vocabulary but also encourages players to engage their reasoning skills. In this guide, we'll provide hints and solutions to help you navigate today's Strands puzzle and enhance your puzzle-solving strategies. NYT Strands August 16 theme: 'Think on it!' Today's Strands puzzle revolves around the theme "Think on it!" This theme emphasises cognitive processes associated with the left hemisphere of the brain, known for its involvement in logical reasoning, language, and analytical thinking. The puzzle's design encourages players to explore words related to these functions, offering a mental workout that aligns with the theme's focus on cerebral activities. NYT Strands August 16 answers After analysing the puzzle, the following are the theme words and the spangram for today's Strands puzzle: Theme Words: LOGIC ANALYSIS LANGUAGE NUMBERS ORDER REASON Spangram: LEFT BRAIN

When Cillian Murphy survived on just 'an almond per day' for Oppenheimer. Actor's extreme diet stuns fans
When Cillian Murphy survived on just 'an almond per day' for Oppenheimer. Actor's extreme diet stuns fans

Economic Times

time21 hours ago

  • Economic Times

When Cillian Murphy survived on just 'an almond per day' for Oppenheimer. Actor's extreme diet stuns fans

Synopsis Cillian Murphy drastically transformed for Christopher Nolan's Oppenheimer. He aimed to embody the physicist's emaciated look. Reports circulated about his extreme diet. Co-star Emily Blunt mentioned his limited food intake. Murphy clarified he ate more than just almonds. His dedication earned him an Oscar nomination. Oppenheimer received 13 nominations in total. The film became a box office success. To prepare for the role, Cillian Murphy lost a significant amount of weight, resorting to extreme measures such as eating "an almond a day" to resemble the renowned scientist Cillian Murphy immersed himself in prep for his role in Christopher Nolan's flick, Oppenheimer, a great box office hit. Murphy, known for his role in Peaky Blinders, underwent a drastic transformation to portray J Robert Oppenheimer in blockbuster film directed by Christopher having a youthful and slim look, the 49-year-old actor went to great lengths for a massive change for this smash film by shedding quite a lot of weight. Murphy immersed himself to embody the "emaciated" physicist who developed the first atomic bomb as part of the secret Manhattan prepare for the role, Cillian Murphy lost a significant amount of weight, resorting to extreme measures such as eating "an almond a day" to resemble the renowned scientist, according to The Irish Star. Murphy revealed that it took him over five months to get into character, admitting that he intentionally lost weight to give Oppenheimer a "wide-eyed look" indicative of his constant state of hunger. ALSO READ: Trump-Putin Alaska meeting: Hotels, cabs booked out ahead of 'high-stakes' summit. Are there curbs on flights? "I love acting with my body, and Oppenheimer had a very distinct physicality and silhouette, which I wanted to get right," he shared in a recent interview, reports the further explained that he had to lose a considerable amount of weight and worked closely with the costume department to achieve Oppenheimer's slim, almost emaciated appearance, sustained on martinis and cigarettes. Murphy also worked with professionals to perfect Oppenheimer's "silhouette and expressions" before filming commenced. In an interview with the New York Times, he admitted to testing his limits on how little he could eat but cautioned against following such an extreme diet. The actor didn't disclose the exact amount of weight he shed for the film, but mentioned that the demanding schedule made him less concerned about his diet. Instead, he was "running on crazy energy".ALSO READ: 'Social Security will be gone if...': Trump celebrates Social Security's 90th anniversary, makes big claim However, in an interview with GQ, Murphy debunked diet rumours about his diet during the filming of Oppenheimer, stating that he consumed more than just almonds. He said, "his is apocryphal. I think Emily (Blunt) was being very sympathetic to me when she said Cillian only ate one almond a day. It was more than that. I didn't really have room in my brain to be socialising with the rest of the cast and crew at the time, because there was so much work to do, and I was reducing calories and all that stuff. I didn't go out for dinner, but I had more than one almond a day.'Emily Blunt, his co-star in the movie, also commented on Cillian's drastic transformation and shared details about his rigorous diet. The 40-year-old actress, who portrayed Cillian's wife in Oppenheimer, described his weight loss journey as a "monumental undertaking."ALSO READ: US fitness star, bodybuilder Hayley McNeff shared awe-inspiring message before her 'unexpected' death at 37 "He had such a monumental undertaking. And he could only eat, like, an almond every day. He was so emaciated," she revealed during an interview with all the hard work, it did pay off for the Irish actor. Oppenheimer led the 2024 Oscar nominations with 13 nods — including a best actor nomination for Murphy, the first one in his lengthy career.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store