Bill Condon, Jennifer Lopez unveil musical ‘Kiss of the Spider Woman' at Sundance
Audiences broke out in spontaneous applause during the screening for Lopez's song and dance numbers. She plays an old Hollywood screen siren in a movie-within-the movie. The packed Eccles Theater also gave Lopez, wearing a glittery spiderweb themed frock, a standing ovation after the show.
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USA Today
3 hours ago
- USA Today
A gallery of popular ice cream types around the world
Photo courtesy of DeSid / iStock Via Getty Images Plus From a Vermont maple creemee to a sweet sundae that masquerades as a plate of spaghetti marinara, ice cream around the world is more than your average cone. Get a taste of summer with these ice cream styles worth melting for. Advertisement Photo courtesy of KEYZ NEW Ice Cream The result of this international ice cream style looks like your typical swirly soft serve cone, but in New Zealand, the difference is in the blend. Ice cream parlors use a machine that combines premium vanilla ice cream with frozen fruit, resulting in a creamy treat locals call 'real fruit ice cream.' Traditionally, New Zealand-style ice cream starts with a vanilla base, but some shops offer chocolate ice cream, vanilla frozen yogurt, and vegan nondairy options for mixing with fruit. Photo courtesy of I-CE-NY Move over, pad thai. I-tim-pad (also called stir-fried ice cream or rolled ice cream) is a Thai street food sensation that originated in the early 2000s. This international ice cream style begins by pouring a sweet milk base onto a freezing metal plate, adding a variety of mix-ins, such as fruit, candy, and cookie crumble. The mixture is then chopped, mashed, and spread until it's frozen. Finally, the sweet concoction is rolled into tight scrolls, which are placed vertically in a cup and topped with goodies. Photo courtesy of Valente Romero Sanchez / iStock Via Getty Images Plus While traditional mochi dates back thousands of years in Japan, mochi ice cream was popularized in Los Angeles, California, in the 1980s by Frances Hashimoto and her husband, Joel Friedman. Together, they developed the novel frozen dessert, wrapping small balls of ice cream in thin mochi rice dough for a convenient handheld treat. In 1993, Hashimoto's family's company, the Mikawaya confectionery, began mass producing mochi ice cream. Advertisement Photo courtesy of spukkato / iStock Via Getty Images Plus Malaysia gets mighty hot. To cool off, locals turn to a take on shaved ice known as ais kacang. A heaping stack of shaved ice gets topped with an often colorful and sometimes bewildering assortment of ingredients: things like grass jelly, sweet corn, palm nuts, diced fruit, aloe vera, condensed milk, and a whole host of sweet flavored syrups. Photo courtesy of Coneflower Creamery Sorbet is truly an international ice cream style, with an origin story that varies, depending on the source, and touches several countries. But many cite Persia (now Iran), where it was tradition to pour grape juice over snow to create sharbat, an ancestor to sorbet. Some believe Marco Polo introduced sorbet to Europe upon returning from his global explorations. Wealthy Italians initially used sorbet as a palate cleanser between courses, but the delicious ice cream style soon gained popularity among all classes as sorbet vendors began popping up in plazas. Photo courtesy of Ekaterina Bubnova / iStock Via Getty Images Plus Predating modern ice cream by centuries, kulfi originated in the Mughal Empire in the 16th century and was a royal delicacy favored in imperial courts. Originally infused with saffron, cardamom, pistachios, or rosewater, the dessert was made by simmering sweetened milk until thick and creamy, then freezing it in metal molds. The result is a denser, creamier, more custard-like ice cream than Western varieties. Advertisement Photo courtesy of Raul C / iStock Via Getty Images Plus Chewy, stretchy, and elastic aren't words usually associated with ice cream, but they apply to dondurma. This traditionally hand-churned Turkish ice cream is made with milk, sugar, and salep powder. It's sometimes served on a plate, in a cone, or twisted on a stick like a kebab! Photo courtesy of Eis Fontanella Spaghettieis (or spaghetti ice cream) was invented in 1969 by Dario Fontanella, a son of Italian immigrants who owned an ice cream shop in Mannheim, Germany. He was inspired by a dessert called Mont Blanc, in which chestnut puree is piped through a pastry bag. Fontanella had ordered this dessert at a restaurant that used a spätzle press instead of a pastry bag, which gave the puree a noodle-like appearance. Fontanella tried the same method with ice cream, shaping the ice cream into spaghetti-like strands, and then smothering it with strawberry sauce as the "tomato sauce" and white chocolate shavings as the 'parmigiano cheese.' Today, this international ice cream style is available at almost every ice cream parlor in Germany. Photo courtesy of jackmalipan / iStock Via Getty Images Plus Gelato's earliest history can be traced loosely to ancient Greek and Roman civilizations, when sweet-tooths enjoyed icy fruit and honey mixtures. Bernardo Buontalenti, a Florentine architect and artist who lived during the Italian Renaissance in the 16th century, often is cited as the inventor of gelato, having come up with a frozen cream made with ice, salt, lemon, sugar, egg, honey, milk, and a splash of wine. Today, fans enjoy a wide range of gelato flavors, ranging from classic stracciatella to salted caramel. Advertisement Photo courtesy of dan_chippendale / iStock Via Getty Images Plus Cornwall, England, is famous for its clotted cream, made by heating full-fat cow's milk in a steam or water bath and allowing it to cool slowly until cream clots rise to the surface. This high fat cream, when made into ice cream, is about as creamy and deliciously rich as it gets. Photo courtesy of Vermont Cookie Love New England soft-serve stands popped up across the region in the 1950s and '60s, but the iconic spiral sweet treat was invented in the 1930s. (Both Tom Carvel of New York and Dairy Queen's founders from the Midwest take credit for its creation). Today, whether in twist cones, sundaes, or dipped in chocolate and other flavors, the nostalgic favorite is part of the region's sweet seasonal ritual. In Vermont, it's called a creemee, which while similar in texture to soft serve, is defined by its higher butterfat content. The name is thought to reflect the creaminess of the ice cream and the state's emphasis on high-quality local dairy. (Go hyper-local with this international ice cream style and order a maple creemee!) Photo courtesy of Andy's Frozen Custard In the early 1900s, brothers Archie and Elton Kohr came up with the frozen custard recipe, adding egg yolks to the ice cream mix, so it'd stay cold longer. They were the first to sell frozen custard commercially — on Coney Island, New York, in 1919 — where they sold more than 18,000 cones in one weekend! But it was at the 1933 World's Fair in Chicago, Illinois, where frozen custard became forever intertwined with the Midwest. Milwaukee, Wisconsin, then became known as the unofficial frozen custard capital of the world. Advertisement Photo courtesy of leyaelena / iStock Via Getty Images Plus Akutaq, also known as Alaskan ice cream, was traditionally made with animal fat combined with sugar and wild berries. Today, this dessert popular in Alaska comes in many varieties, most made from whipped Crisco combined with blueberries, cranberries, salmonberries, crowberries, or cloudberries. Photo courtesy of Kula Shave Ice Inspired by Japanese kakigōri, shave ice arrived in Hawaii in the late 1800s with immigrant plantation workers who used hand-cranked tools to shave ice for a cooling treat in the tropical heat. Today, it's a beloved Hawaiian dessert elevated with flavored syrups, sweetened condensed milk, adzuki beans, and other creative add-ins. Photo courtesy of carlosrojas20 / iStock Via Getty Images Plus
Yahoo
4 hours ago
- Yahoo
Today's Quordle Hints (and Answer) for Thursday, July 31, 2025
If you're looking for the Quordle answer for Thursday, July 31, 2025, read on—I'll share some clues, tips, and strategies, and finally the solution. Beware, there are spoilers below for July 31, Quordle #1284! Keep scrolling if you want some hints (and then the answer) to today's Quordle game. (If you play Wordle, Connections, or Strands, check out our hints for those games, too.) How to play Quordle Quordle lives on the Merriam-Webster website. A new puzzle goes live every day. If you've never played, it's a twist on The New York Times' daily Wordle game, in which you have a limited number of attempts to guess a five-letter mystery word. In Quordle, though, you're simultaneously solving four Wordle-style puzzles, and each of your guesses gets applied to the four puzzles simultaneously. Due to the increased difficulty, Quordle grants you nine guesses (12 if you play on 'Chill' mode, or eight if you play on 'Extreme'), rather than Wordle's six. To start, guess a five-letter word. The letters of the word in each of the four quadrants will turn green if they're correct, yellow if you have the right letter in the wrong place, or gray if the letter isn't in that secret word at all. Ready for the hints? Let's go! Can you give me a hint for today's Quordle? Upper left: What a well-dressed person has. Upper right: A car parker. Lower left: Deep pain. Lower right: Metal mix. Does today's Quordle have any double or repeated letters? Upper left: No. Upper right: No. Lower left: No. Lower right: Yes, a double consonant. What letters do today's Quordle words start with? Upper left: S Upper right: V Lower left: A Lower right: A What letters do today's Quordle words end with? Upper left: E Upper right: T Lower left: Y Lower right: Y What is the solution to today's Quordle? Upper left: STYLE Upper right: VALET Lower left: AGONY Lower right: ALLOY How I solved today's Quordle Let's kick things off with my starter words, SLATE and MOUND. The upper left is probably STYLE. Yes. The bottom left could be AGONY. Got it. I think the bottom right is ALLOY. On a roll. Let's try VALET for the upper right. Wow, that might be my fastest solve. The best starter words for Quordle What should you play for that first guess? We can look to Wordle for some general guidelines. The best starters tend to contain common letters, to increase the chances of getting yellow and green squares to guide your guessing. (And if you get all grays when guessing common letters, that's still excellent information to help you rule out possibilities.) There isn't a single 'best' starting word, but The New York Times's Wordle analysis bot has suggested starting with one of these: CRANE TRACE SLANT CRATE CARTE Meanwhile, an MIT analysis found that you'll eliminate the most possibilities in the first round by starting with one of these: SALET REAST TRACE CRATE SLATE Other good picks might be ARISE or ROUND. Words like ADIEU and AUDIO get more vowels in play, but you could argue that it's better to start with an emphasis on consonants, using a starter like RENTS or CLAMP. Choose your strategy, and see how it plays out. Solve the daily Crossword
Eater
11 hours ago
- Eater
The Saddest Restaurant Closures to Know in San Diego, July 2025
is a freelance journalist who covers food, travel, and news. She worked in the food industry as a mechanical engineer for eight years, training as a 'supertaster.' She then worked as an editor for the now-defunct Philadelphia City Paper where she first began writing about food, lifestyle, and news. In today's dining landscape, San Diego restaurants face challenges like the rising cost of goods, labor shortages, and evolving customer expectations. Everything from longtime city institutions to newer spots unable to find their footing can succumb to a combination of obstacles, although San Diego restaurateurs and chefs remain resilient — just check out Eater's hot new restaurants map for proof. This column keeps track of all the closings you may have missed. Carlsbad—Lola 55 announced that its Carlsbad restaurant will close August 10 to its followers on Instagram. In 2019, the Mexican restaurant received Michelin Bib Gourmand recognition for its original location in East Village, which will remain open. In 2022, Lola 55 expanded with a second location in the Beacon shopping center in Carlsbad, occupying a 3,365-square-foot space, showcasing Baja-style tacos and vegetarian options, like mushroom tacos, along with a robust cocktail menu. Owner Frank Vizcarra also operates L55 Tacos and More in Westfield UTC Mall and recently ran a popular temporary taco pop-up during Comic-Con in the San Diego Convention Center. Oceanside—After operating for 15 years on the main strip in Oceanside, Ty's Burger House shut its doors on July 21. The longtime burger restaurant served burgers with beef patties and wild game, such as buffalo, venison, and elk. Known for its hand-battered onion rings, the casual spot also served wraps, tacos, and salads. A sign on the door of its Mission Avenue restaurant thanked the community for its support over the years. Rancho Santa Fe—A well-loved Italian restaurant and wine bar closed in the Del Rayo Village shopping mall, according to the San Diego Union-Tribune. After opening in 2010 by a local resident, Tony Smith, who died unexpectedly at the age of 57, Dolce Pane e Vino shuttered its doors. His widow, Erin Smith, continued operating the restaurant, showcasing farm-to-table Mediterranean cuisine including pastas and flatbreads; a retail wine shop also lived on site. When the lease ended on July 1, San Diego restaurateur Garo Minassian, who owns Parc Bistro and Brasserie in Banker's Hill, took over the space with plans to open a second restaurant. Oceanside—A casual café for colorful acai bowls and smoothies shut its doors on July 27, according to its Instagram. Known for their vibrant, colorful, fruity items, Northside Shack announced that construction and landlord challenges have 'buried' the business in debt. In January 2025, owner Pamela Olvera closed all three locations but eventually reopened the outposts. After a prospective buyer backed out in May, Olvera decided to 'call it quits.' Soon, the owner, Pamela Olvera, will also be closing their other two locations in Point Loma and North Park. Eater San Diego All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
