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Pasta fans around the world unite in their love of dumplings, preferably handmade. Whether you know them as ravioli and tortellini or pelmeni and jiaozi, here are some tips to make them yourself. Berlin (dpa) – Tiny balls of filling lovingly parcelled up in noodles, boiled and served with sauce – whether you know these as tortellini or jiaozi, these are culinary stars worldwide. We enjoy them baked so they are crunchy, gently steamed or fried to golden brown, depending on where we are. Almost every culture has its own version of these versatile dumplings, whether it is Italian ravioli, Lithuanian koldūnai, Polish pierogi or and Korean mandu. And each reveals wonderful flavours plus a mouthful of history too. From China to Europe via trade routes No one really knows where these dishes originated. China is considered the cradle of the practical method of reusing leftovers, vegetables or meat in dough. Jiaozi are probably one of the oldest known dumplings. "Their roots lie in China, and the first dumplings were mentioned as early as the Han Dynasty, 200 BC," says Asia specialist and food blogger Stefan Leistner of Asiastreetfood in Bavaria. The crescent-shaped jiaozi, filled with pork, cabbage, garlic and ginger, are considered the precursors of dumplings such as gyoza from Japan or Korean mandu. Today, they are either boiled, steamed or fried. "The first dim sum appeared during the Tang Dynasty (7th-10th century) in teahouses in southern China, especially those located directly on the Maritime Silk Road," says cookbook author Orathay Souksisavanh, who grew up in Asia. To attract travellers and traders, small snacks began to be served with tea. Dim sum, or dian xin in Mandarin, literally means "those that touch the heart," the author says. Trade routes such as the Silk Road spread these little dough parcels from China to Korea, Japan, Central Asia and on to Europe. This explains the similarities to Russian pelmeni, Turkish manti and Italian ravioli. Each region has developed the basic idea further and adapted it to local ingredients, preparation methods and food culture. Ready-made dough from the shop For speed and ease, Souksisavanh suggests you use ready-made dough from the supermarket, in her cookbook about making Chinese dumplings at home. "All the ready-made doughs available in grocery stores are very practical and save time," she says. Use fresh dough without preservatives or additives. Leistner also encourages us to use ready-made dough. "Thinly rolled shortcrust pastry from the supermarket works surprisingly well as a quick homemade version: fill, fold, cook – done." And for those who want to go the authentic route, he recommends wantan wrappers from Asian shops, which are usually frozen. "Just thaw and unwrap – that's how you get the original at home," he says. Easy to make, just takes practice For Lithuanian-born Joana Gimbutyte, homemade dumplings are totally fine for beginners to attempt. "They were regularly prepared in my childhood in Lithuania – not least because they are relatively easy to make," she says. A trained chef and cookbook author from Austria, she adds, "Many doughs consist of only a few ingredients, and there are virtually no limits to creativity when it comes to fillings." Shaping them requires a little practice. However, it does not take long to get the hang of it. She recommends starting with simple doughs such as pasta made from flour, water and a little oil. The right consistency is crucial – the dough should be neither too dry nor too sticky. Thorough kneading, by hand, with a mixer or food processor, makes it nice and smooth and supple. Afterwards, let it rest so that it is easier to work with. Smooth dough made from wheat flour using hot water For dumplings, use either wheat flour or starch for the transparent dough, Souksisavanh says. For dough made from wheat flour (type 550), "the key to success is to mix the flour with boiling water and knead immediately while the dough is still hot." As soon as the boiling water comes into contact with the flour, it cools down and you can easily work the dough by hand. The higher temperature makes the texture of the dough much more delicate and softer compared to dough made with cold water. Leistner says beginners should try their hand at half-moon-shaped jiaozi or gyoza, the Japanese version of jiaozi. The thin dough is easy to shape and fold into a half-moon. You fill them with minced pork or tofu and finely chopped Chinese cabbage, ginger and garlic, then cook the dumplings in a pan. Soul food from way back Depending on the culture, potato dough, yeast dough or puff pastry can also be used to envelop a delicious filling. Baos or baozi, which originate from northern China and remind Souksisavanh of her childhood, are a type of filled roll made from yeast dough, which are usually steamed. Her favourites are "Mama's Baos" filled with minced pork belly and diced vegetables. "We spent a lot of time back then trying to find an extra-fluffy dough that was somewhere between a French croissant and a Chinese bao," she says. Gimbutyte says the variety of fillings should not be off-putting. "Dumplings can look rustic – it's the taste that counts!" She loves the koldūnai from her Lithuanian homeland, filled with vegetables, meat or even sweet fillings. "They remind me of my childhood and family celebrations, where dumplings were simply a part of the tradition," she says. Vegetarian mushroom dumplings are a must, especially at Christmas. The many names of ravioli Italian-born Laura Zavan enjoys inviting friends over and preparing fresh ravioli with them, which everyone can fill as they like. "Ravioli generally refers to filled pasta – but depending on the region, they can have different shapes and names. Sometimes the shape gives them their name, but sometimes it's the region or the filling," she says in her cookbook about ravioli. Zavan's simple recipe is homemade pasta dough filled with cheese, vegetables, meat or fish. She varies the shapes from semi-circular, square, straight or twisted and cooks them al dente. Then she just tosses the parcels in butter or serves them with sage or tomato sauce for a simple but tasty treat. The following information is not intended for publication dpa/tmn hpz bzl cwg lue xxde arw

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Los Angeles (dpa) – Netflix has made no secret of its disdain for the cinematic release. When asked about this topic, executives at the streaming giant consistently say it is more important for the company to deliver films straight to hundreds of millions of streaming subscribers than to release them in cinemas. So if Netflix acquires Hollywood heavyweight Warner Bros, what does this mean for the future of the cinema industry and the big-screen releases expected of a blockbuster powerhouse like this? Nothing much will change, Netflix says, seeking to ease fears among cinema owners and fans. The streaming giant would not expose Warner’s cinema business to risks, Netflix co-chief executive Ted Sarandos said in a January interview with the New York Times, assuring that the current 45-day window for exclusive theatrical releases would remain. When Netflix announced plans to acquire Warner, Sarandos had initially signalled that the company envisioned a gradual change in the lengths of theatrical exclusivity. US cinema operators worry that shorter exclusive windows could cost them vital revenues. Warner films have recently been a key pillar for the cinema business. Sarandos stressed that Netflix, following a Warner acquisition, also wanted to become number one in the cinema business. "We want to win" — both on a film’s opening weekend and in total box office revenues, he said. Reviewing Warner’s financials, Netflix discovered that the studio’s cinema operations were performing better than previously assumed. Netflix is seeking to buy Warner Brothers’ studio and streaming business in an $83 billion deal, excluding the television channels currently owned by the company, such as CNN. Its rival Paramount, however, is offering $108.4 billion for the entire Warner Bros Discovery company as it stands today. Warner’s management has opted for the Netflix bid, but Paramount has since appealed directly to shareholders. The outcome of the bidding war remains uncertain. The following information is not intended for publication dpa so yyon n1 sl

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"A Knight of the Seven Kingdoms", HBO’s newest "Game of Thrones" spinoff trades dragons and dynastic chaos for muddy camps, brutal tourneys and a gentle, guileless hero. But without magic or grand intrigue to lift the stakes, will this show stay stuck in the dirt? Los Angeles (tca/dpa) – Cersei chose violence. Rhaenyra commandeered dragons. But the protagonist of HBO's new "Game of Thrones " spinoff, "A Knight of the Seven Kingdoms"? Don't expect vengeful wildfire or shouts of "Dracarys!" Wanna-be knight Dunk is earnest, gentle and enjoys sleeping under the stars. There are no magic spells, dragons or major wars in Dunk's (Peter Claffey) timeline, which is set about 100 years before the events of "Game of Thrones," and roughly seven decades after 2022's spinoff, "House of the Dragon ." But there's still mud. Lots of mud, mixed with blood and guts, because what's Westeros if not a queasy swill of muck and bodily fluids? Here's to consistency between series. But there's a problem. It turns out that sitting through scenes replete with diarrhea, snot, vomit and bashed brains isn't all that tolerable without the payoff of royal feuds, sociopathic personalities, supernatural phenomenon and above all, a story that promises to go somewhere bigger. Based on the "Tales of Dunk and Egg," novellas by author George R.R. Martin (he wrote "A Song of Ice and Fire," the novel series that inspired "Game of Thrones"), "Knight," premiering Sunday, takes a humble road into the realm, basing its story around a simple, low-born wanderer who dreams of becoming a knight. His story unfolds over six episodes that take place over the course of a few days, which is quite a switch from the vast timelines of "Game of Thrones " and "House of the Dragon's" debut seasons. The tighter scope and folksy approach — from a score with more spare acoustic guitar than sweeping orchestral numbers and an abundance of drab peasant rags over plush regal garb — is refreshing, at first. Dunk, a.k.a. Ser Duncan the Tall, is a strapping but awkward young man with little confidence and few skills. We meet him upon the natural death of his mentor and adoptive parent, Ser Arlan of Pennytree (Danny Webb). The old man was a hedge knight, meaning he wandered about Westeros renting out his protective services to monied houses and, occasionally, those in need. One such charity case was young Dunk, whom the older knight saved from a thief's knife before taking on the boy as his squire. Now on his own, Dunk aspires to become a hedge knight too. On his way to prove himself at a jousting tournament, he meets a clever, bald-headed boy who calls himself Egg (Dexter Sol Ansell). The child is as smart and cunning as Dunk is thick and guileless. They repeat history when the child becomes the wanna-be knight's squire, and together they prepare for a match that Dunk is wholly unsuited to win. Created by Ira Parker, in conjunction with Martin ("Game of Thrones" co-creators David Benioff and D.B. Weiss had no involvement), "A Knight of the Seven Kingdoms" is a David and Goliath story, with a somewhat predictable outcome. Granted, nothing will ever be as grandiose, addictive and surprising as the fantasy universe that brought us White Walkers, the Red Queen and the Faceless Man, but to pull out the magical realism, then fill the gaps with Dunk's sincerity and honor-above-skill ethos is not a winning strategy. One of the more successful aspects of the series is the performance of Ansell as Egg. The boy squire shines bright in the otherwise drab surrounds of the tourney campgrounds. His wits and ingenuity versus the knights' brutality and violence is a worthy match. Nevertheless, the bloodiest forms of combat decide the day at the tourney, be it by mace, battle ax or bludgeon. The gore throughout this drama is on par with some of the more violent and ferocious scenes from previous HBO series set in Martin's world. But without the possibility of a story that rises above Dunk's slog on the ground, "A Knight of the Seven Kingdoms" stays stuck in the mud. The following information is not intended for publication tca dpa coh

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Outdoor walks can enrich the lives of indoor cats, but not every animal enjoys being tethered to a human. If you want to try walking on a lead with your cat, there are a few things to keep in mind. Hamburg (dpa) – Freedom-loving, self-determined and stubborn: few animals embody independence like the cat. Such traits don't always mesh well with a harness and lead, yet some owners still take their pets outside. But is this appropriate, or just stressful? And when can an outing actually benefit a cat? Outings on a lead? It depends on the cat "Unlike dogs, who like to go exploring with their owner, cats are very independent animals that prefer to roam around on their own," says Nadia Wattad from the German Animal Welfare Association. Controlled outings can benefit indoor cats, especially if outdoor access is limited by traffic or other hazards. "Going out on a lead can support the natural urge to explore," says Wattad, but only if the cat feels comfortable. "Fearful or rather skittish animals are not suitable for walks on a lead," she adds. Cats that already roam freely outdoors may also gain little from a harnessed walk. Clear stress signals — stopping, refusing to move, or trying to remove the harness — mean the outing should end immediately. How to walk your cat successfully Patience and preparation are essential. The harness must fit snugly but comfortably. The cat should first get to know it indoors. "The lead should be short, flexi leads are unsuitable," says Nadia Wattad. Collars are taboo, as cats can easily injure themselves or even strangle themselves on them. The first outdoor steps should take place in a safe, familiar environment, such as a fenced garden. Avoid areas with many dogs, as encounters can stress both animals. A transport box can offer extra security in confusing situations and prevent escapes. Even with precautions, escapes can't be ruled out. Cats should always be vaccinated, neutered, microchipped and registered with a pet registry. Not a substitute for outdoor freedom As exciting as an outing may seem: "It's no substitute for real outdoor access," says Nadia Wattad. Cats appreciate being able to decide for themselves where they go. Walks on a lead can enrich the everyday life of an indoor cat, "but they always remain a compromise." The animal welfare association views the concept "rather critically," but considers it justifiable in a quiet environment or private garden. Pet expert Sabrina Karl adds that enjoyment depends on the cat's personality, history, health, and exercise needs. "These factors should be used to decide whether a walk is a welcome and feasible activity for the cat." Gradual introduction is key Getting a cat used to a harness should be done slowly and positively. Karl recommends dividing the process into small steps. Training may take days or weeks, depending on the cat's motivation and learning speed. Food, cuddles and play sessions help build trust. Only when the cat feels confident with the harness indoors should it take its first steps outside – preferably on the patio or balcony before going into the garden. "Then you can gradually increase the intensity of the distractions and external stimuli." Read your cat's body language Your cat's body language will show whether it really enjoys the adventure: a relaxed posture, curious sniffing or quiet meowing are good signs. If, on the other hand, the animal seems tense, panicky or withdraws, owners should react immediately and stop the outing. "Then it's better to start again and continue in smaller steps," advises Sabrina Karl. Long-term success depends on trust. "Reliability and loving support are the basis of every human-cat relationship," says Karl. If you recognize your cat's needs and respond to them patiently, you will strengthen the bond – even outside on the lead. The following information is not intended for publication dpa/tmn zen xxde mls coh

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Budapest (dpa) – Anyone who has kept different dogs as pets will have noticed over time that some are more attuned than others to speech and are quicker to pick up commands. Some, of course, soon get that 'sit' means just that and 'heel' means walk with me – and respond accordingly. No less endearingly, perhaps, others might just stare back blankly, panting and looking for a pat on the head before returning to their seemingly aimless wandering and random chewing. But according to researchers at Hungary's Eötvös Loránd University, a very small subset of dogs can go "much further" than just understanding basic commands and can learn by eavesdropping on people. The team contends that there are rare cases of "gifted" dogs so intelligent that not only can they be trained to understand hundreds of words, they can figure out the meaning of words such as rope and frisbee from chatter around them and can do so "at an astonishing pace." "They do this naturally, during everyday play with their owners," the Budapest-based team said, declaring that no training is needed for dogs so smart. In other words, when a dog’s ears prick up while people are talking, it could be that the animal is not just on the alert for alarming or unusual noises, but is another of these pooch prodigies able to pick up on signals and meanings from words they overhear. "They not only retain these names for long periods but also extend the labels to categorize their toys, offering a rare window into canine cognition," the researchers said, following a series of meticulous tests and researchpublished in the journal Science. Such dogs "possess sociocognitive skills functionally parallel to those of 18-month-old children," the researchers said in their paper. The following information is not intended for publication dpa spr coh

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Fresh, crunchy and, yes, tasty: New ways to prepare Brussels sprouts could persuade even firm doubters to try them again. It is worth the effort, as they are packed with vitamins and fibre. Berlin (dpa) – Brussels sprouts have a bad reputation but these recipes may help even hardened sceptics overcome bad memories and embrace these healthy vegetables. Some complain they are bitter but preparing them in new ways can help counter that taste. Many of us simply remove the outer leaves and stalk, cut the sprouts crosswise and cook them in salted water until they're al dente. But go a little further – say frying them with bacon, or adding them to omelettes or putting the plucked leaves in a salad. Try gently frying the Brussels sprouts – this brings out stronger flavours, for example when they are fried in a pan with bacon, onions and nutmeg. That makes them a perfect accompaniment to pasta or rice, says Germany's nutrition advisory centre (BZfE). If you want to experiment, you can add Brussels sprouts to quiches, omelettes, casseroles, soups, grain bowls or curries. Even in a colourful winter salad, the leaves can be plucked and steamed to create a delicious dish. Another variation is crispy oven-roasted Brussels sprouts, where the halved sprouts are mixed with olive oil and a little honey and seasoned with salt, pepper and chilli or curry powder. Try topping them with roasted hazelnuts or walnuts. Another variation for the baking tray comes from the German Association of Fruit and Vegetable Producer Organizations (BVEO), which recommends an Asian-inspired approach. Recipe for spicy roasted Brussels sprouts Ingredients for 2: 500 g Brussels sprouts 2 cloves of garlic 2 cm ginger 1 tbsp chilli bean paste (doubanjiang) 3 tsp soy sauce 1 tbsp sugar 30 ml water 1 handful of peanuts 180 g wheat noodles Preparation Preheat the oven to 180 degrees Celsius. Wash your Brussels sprouts, drain and remove the stalks. Peel the garlic and press it into a large bowl using a garlic press. Peel the ginger and grate it into the bowl. Add the chilli paste, soy sauce, sugar and water and mix together. Add the Brussels sprouts and mix everything well. Line a baking tray with baking paper and spread the Brussels sprouts on it. Bake in the middle of the oven for about 20 minutes until the Brussels sprouts are golden brown. Allow to cool briefly, sprinkle with peanuts and enjoy with wheat noodles. Neither yellow nor wilted – how to buy Check them closely when you are shopping. Note that fresh sprouts are tightly closed, plump and bright green. Yellow or wilted leaves indicate older produce. If you can't prepare the fresh produce on the same day, store it in the fridge vegetable compartment. Brussels sprouts will keep best there for a few days in a plastic bag with holes or wrapped in a damp cloth. Freezing is better if you want to store them any longer. Blanche the cleaned florets in boiling salted water for two to three minutes and then briefly cool them in ice water. Drain them well and freeze them in a freezer bag or airtight container. "This way, Brussels sprouts will stay fresh for up to a year," says the BZfE. Careful how you store, eat them Brussels sprouts can be damaged by the ripening gas ethylene, so you should never store them together with apples, say fruit and vegetable experts at the BVEO. As a type of cabbage with tender leaves, Brussels sprouts are generally fairly easy to digest. However, the fibre stachyose can cause flatulence "because the body cannot break it down completely," say nutritionists at the BZfE. Nevertheless, they are still healthy as they support the intestinal microbiome. Spices such as caraway or fennel reduce any gas formation and aid digestion. Thorough cooking and chewing also help, say nutrition experts. The following information is not intended for publication dpa/tmn cwg xxde arw

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No need to worry you will just be drinking water if you are ditching alcohol. Try these tasty fruity beverages that pack an impressive amount of zing. Who knows, maybe you'll manage another month. Berlin (dpa) – Simply mixing three ingredients is not enough to create a truly refined non-alcoholic drink. At the Michelin-starred restaurant Blaue Burg in Pfronten, in Germany's Allgäu region, chef Simon Schlachter and bar manager Martin Masch treat alcohol-free beverages with the same care as fine-dining dishes. For their menus, the duo develops complex, layered drinks that rely on shrubs, infusions, syrups and reductions. The recipes require patience and preparation, but reward the effort with depth and balance. Here are three to try: Mango and Fennel Shrub First, mix the following ingredients well in a preserving jar for the mango-fennel-honey shrub: 200 g mango juice 50 g fresh fennel, thinly sliced 100 ml apple cider vinegar 100 g honey 1 pinch of salt Preparation: Cover and leave to infuse in the refrigerator for 48 hours. Strain through a fine sieve and chill. Next, prepare the saline solution: 20 g salt 80 g water Heat gently in a small pan while stirring until the salt dissolves. Cool and transfer to a clean bottle. The following step is making the fennel and star anise infusion: 10 g fennel seeds 1 g star anise 400 ml mango–fennel–honey shrub 3 g saline solution Lightly toast fennel seeds and star anise in a dry pan. Add the shrub and saline solution and bring briefly to a boil. Remove from heat, cover and let infuse for 10 minutes. Pour through a fine sieve and chill. To serve: Pour 45 ml into a chilled glass and serve as a shot, without ice. Apple Crumble Pie First, make your own almond syrup: 50 g blanched almonds, chopped 100 ml water 75 g sugar 1 pinch of salt 1 drop bitter almond flavouring Toast almonds until golden. Add sugar and water, bring to a boil, cover and steep for 10 minutes. Add salt and bitter almond flavouring. Strain through a sieve, pour into a sterilized bottle and store in a cool place. The almond syrup is then part of an apple and spice decoction – with the following ingredients: 30 ml almond syrup 900 ml apple juice 6 cloves 3 g cinnamon 30 g sultanas 1 star anise 45 ml maple syrup ¾ vanilla pod, scraped 50 ml lime juice Bring all ingredients to a boil, reduce heat and simmer covered for 30 minutes. Strain and serve hot or cold. Now, make the vanilla foam for the topping: 50 ml cream ¼ vanilla pod, scraped 15 ml almond syrup Place all the ingredients in a bowl and whisk until frothy. Caution: Do not whisk too hard! Serve the drink in a cocktail bowl or a bulbous wine glass without ice. Cold: Add ice to a glass, pour 180 ml of cold decoction, top with vanilla foam and garnish with apple chips and biscuit crumble. Warm: Pour 200 ml into a heatproof glass, add foam and garnish with a cinnamon stick or apple chip. Blood Orange, Almond and Tonka Bean First, make a blood orange and raspberry reduction: 500 ml blood orange juice 50 g raspberries 15 ml lime juice 40 ml mandarin juice ½ tonka bean, grated Preparation: Simmer over medium heat until reduced by half (about 300 ml). Strain and cool. Now make the roasted almond syrup: 50 g roasted almonds, chopped 50 g sugar 100 ml water 1 pinch of salt 1 drop bitter almond flavouring Preparation: Lightly toast the almonds in a pan without fat, add sugar and caramelize slowly. Deglaze with water, stir until dissolved, add salt and simmer for 5 minutes. Remove from heat, add flavouring, strain and cool. Shortcut: You can also use store-bought almond syrup. Place the following ingredients in a shaker with ice and shake vigorously for 15 seconds: 35 ml blood orange–raspberry reduction 30 ml fresh blood orange juice 25 ml roasted almond syrup 10 ml lemon juice 1 egg white Strain into a chilled cocktail bowl or large wine glass and serve without ice. The following information is not intended for publication dpa/tmn ueh xlt cwg amc xxde mls arw

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From one-pieces to the Eighties revival – here are the trending ski looks for the 2026 season. London (PA Media/dpa) – If you’re heading to the mountains this season, you may be wincing at the thought of pulling out that ageing ski jacket that’s been lurking at the back of your wardrobe since your last trip. And if that sounds familiar, you may be wanting your holiday photos to look a little more 2026 than 2006 this time around. Fortunately, this is a particularly stylish winter in which to refresh your Alpine wardrobe. Skiwear has taken a decisive turn towards the Eighties, but with a distinctly modern take – more sculpted silhouettes, sleeker materials and a subtle push into high-fashion territory as sport continues to surge in popularity. Stylist Elsa Boutaric says three big ideas are shaping the slopes this year: the return of the ski suit, head-to-toe tonal dressing and what she calls “loud luxury”. “The 1980s fashion has a strong influence on the 2026 skiwear trends,” she explains. “We can see retro styles, bold colours and the comeback of the one-piece suit dominating the slopes.” Here’s how that translates – both on-piste and at après. 1. The one-piece ski suit The one-piece ski suit has slowly become the most trending silhouette on the slopes again – not as a retro throwback, but as a sharply tailored, high-performance uniform. Boutaric lists the one-piece ski suit as one of the three key defining trends of the season. The modern version is sleek and chic, cut close to the body, usually belted and built from sculpting, technical fabrics, which feel more like luxury sportswear than retro practical gear. 2. Head-to-toe monochrome The second major trend is monochrome skiwear – tonal dressing that stretches from base layers to boots. It’s a move away from clashing prints and towards the more classic ‘quiet luxury’ look, where a single colour family anchors the whole outfit. Boutaric suggests opting for deep-olive ski trousers with a matching jacket, or a full winter-white ensemble. “Going full monochrome is clean and reads as expensive, even when it isn’t,” says Boutaric. Even the simplest kit looks high-end when it sits within one colour family. 3. Eighties colour blocking The Eighties revival sweeping fashion has absolutely made its way to the slopes. Boutaric says retro-geometric and 1980s-inspired skiwear is another defining look – with bold colour and graphic patterns – leaning towards the new 2026 trend of loud luxury It’s more contemporary than Princess Diana on the slopes, for example, mirrored goggles, sharp shoulders and chevron-style colour blocking. 4. Three colour trends Colour is also undergoing a reset from the bright reds and heavy logo trends of the 2010s. Boutaric identifies “Old Money” neutrals and icy pastels as the dominant palettes for the slopes. That means creamy camel, off-white and taupe for those leaning into quiet luxury and powdery, frost-toned lilacs and baby blues if you’re leaning into the trending colours spotted on the runway for this year. 5. Après-ski Of course, skiwear earns its keep after the lifts close. Boutaric says the key to après style is choosing pieces that work from slope to chalet to bar, without needing a full outfit overhaul. She says the base layer is an important starting point – something fitted and cool enough to wear alone once the jacket comes off. Over that, she turns to chunky knits and oversized jumpers, the kind you wear everyday at home that you can sling in your rucksack while out and about. This is also where braces on salopettes come into their own, which can make the most basic layers look cool. Paired with some chic fluffy snow boots for warmth it can take your look from ski slopes to spritzes and champagne. The following information is not intended for publication dpa pa arw

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Does face yoga really work? Here are the doctor-recommended exercises you should be doing to boost circulation and improve muscle tone. London (PA Media/dpa) – Most of us slip into hibernation for the winter months, but by the time spring and summer come around, it feels like we have to do an intense overhaul to feel our best. But by putting in the time and consistency throughout the colder months, “face yoga” can help give us a healthy summer glow by improving circulation and muscle tone. While it won’t necessarily give you the same effect a cosmetic procedure will, facial exercises can help reduce puffiness and dull skin. According to regenerative aesthetics doctor Dr Hansel Misquitta, “facial exercises sit in a genuine scientific grey zone. [They] can offer small, incremental benefits when done properly […] but they’re also not the miracle [some] would like you to believe.” There is some early evidence that targeted muscle training can increase muscle thickness and therefore improve facial structure – but face workouts aren’t a substitute for a facelift. They’re like Pilates for the face: good for tone, posture and habit – but not magic. So what can you genuinely expect if you start now and keep going until summer? And which facial exercises are the best to do? What face workouts can (and can’t) do “By summer, if someone starts now and is consistent, the realistic outcome is improved muscle tone, slightly better facial posture and a fresher look at rest,” explains Misquitta. But she is clear on the limits: “[you can’t expect] wrinkle removal, skin tightening [or] lifting sagging tissue. “Facial exercises do not rebuild collagen, replace fat loss or reverse gravity. You can’t out-exercise biology. At best, you’re toning the scaffolding, not rebuilding the building.” The benefits largely come from circulation, lymphatic drainage and subtle muscle tone. This is also why skincare still matters as much as facial gymnastics – because good skin makes any improvement look better. As she puts it, “skin quality decides whether muscle tone looks good or just looks tense.” Misquitta recommends a strong daily SPF to future-proof skin alongside a nourishing, barrier-supporting moisturiser that helps the skin respond better to any routine change. Where you’ll see results first Areas with thicker, functional muscles respond best. “Cheeks, lower face and jawline tend to show the most visible response,” says Misquitta. These muscles are the only ones that can hypertrophy (grow and strengthen) in the face, though far more slowly and modestly than body muscles. But some areas won’t budge. Under-eye hollows, temple loss, forehead lines and deep folds are driven by bone and fat changes rather than weak muscles. “Trying to fix under-eye hollows with facial yoga is like trying to fix a flat tyre by massaging it,” she says. The best exercises and how often to do them If you’re imagining theatrical grimacing in the mirror, you’re in luck. “The best exercises are boring, controlled and unsexy,” Misquitta says. “These are not about pulling faces or scrunching skin. If you’re doing that, you’re training wrinkles, not muscles.” She says a good starting point is a gentle cheek-resistance exercise. Begin with a soft, relaxed smile and place your fingertips lightly on the fleshy part of your cheeks. As you lift the cheeks into that soft smile, use your fingers to create a slight resistance. You should feel the muscles working under the skin – but you shouldn’t see deep creasing around the eyes or mouth. If you do, ease off. This targets the muscles that support the mid-face and helps improve tone over time. Another simple movement is the tongue-to-palate press. Rest your tongue firmly against the roof of your mouth, just behind your front teeth, while gently lengthening through the neck and lifting the chin a fraction. Hold for a few seconds, then relax. Done consistently, this improves lower-face posture and mild muscle tone – without strain or jaw-clenching. Finally, controlled lip resistance works the muscles around the mouth. Keep the lips together naturally and place two fingers lightly over them. Press the lips gently together while your fingers resist the movement ever so slightly. Avoid puckering or scrunching – the movement should be subtle and smooth. If chin dimpling or deep lines appear, you’re using too much force. Five to ten minutes, four to five times a week, is enough. “More is not better. Overdoing facial exercises is like overdoing crunches. You don’t get a six-pack faster, you just get a sore neck.” Expect subtle changes from six to eight weeks, with best results around three to four months. Tools vs tech: which one’s better? It’s difficult to know what’s marketing and what will actually make a difference when it comes to beauty tech. Is a microcurrent device actually better than a simple gua sha? Misquitta says some at-home microcurrent devices can, like a basic gua sha, boost lymphatic flow but they can also temporarily stimulate muscle contraction. “They produce a mild lift that lasts hours to days,” she explains. “Think of it like a good push-up bra for the face. Useful, temporary and absolutely not structural change.” In-clinic devices, however, sit in a different league. “Technologies such as EMFACE combine radiofrequency with high-intensity electromagnetic stimulation,” she says. Early data suggests improved muscle tone and some dermal remodelling – but again, it doesn’t promise anything permanent. “[It’s] no replacement to a surgical lift. It is pure muscle stimulation only with early evidence and heavy marketing.” But Misquitta is keen to emphasises that skincare is the key to whether these tools actually work. “Daily broad-spectrum sunscreen is non-negotiable,” she explains. “Retinoids improve collagen and skin texture over time and a basic moisturiser that supports the skin barrier [will do] the job.” When not to do face exercises But facial yoga isn’t suitable for everyone. “People with active inflammatory skin conditions, significant jaw joint problems, recent facial surgery or recently placed fillers should avoid facial exercises or get proper medical advice first,” Misquitta explains. You can also overtrain your face. Warning signs include jaw pain, headaches, tightness, deeper expression lines or constant muscle fatigue. “Facial ageing is often driven by chronic tension, not weakness,” she says. “If your face feels tighter, more uncomfortable or permanently clenched, that’s not progress. That’s your face asking you to stop.” The following information is not intended for publication dpa pa arw

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Rome (dpa) – If you are embracing dry January, why not make it the month you taste some alcohol-free wine? After all, just weeks ago, the Italian government approved the production of non-alcoholic wine after years of resisting the move. As if in time for the month many of us slash our alcohol intake, the ministries of finance and agriculture in Rome signed a decree that officially establishes the tax framework for domestic production of alcohol-free wines. Wine from which the alcohol has been removed has been considered wine in the EU since 2021. But Italy had long resisted adopting this regulation, with winemakers fearing a dilution of Italian wine culture. Some, such as Agriculture Minister Francesco Lollobrigida of the right-wing Brothers of Italy party also initially spoke out against the step. But there was a sea change around a year ago as Italy responded to the growing popularity of so-called NoLo wines – with no or low alcohol content – and cleared the way for the production of de-alcoholized wine. All that was needed was a clear legal framework for this was still missing. Now, the decree is signed, providing clarity on excise duties, licences and distribution. It also regulates the approval, storage, administrative obligations and transport regulations for NoLo wines. This will enable wineries to finalize ongoing projects, which, according to Lollobrigida – opens up new opportunities. "I am confident that our producers will achieve excellence in this sector as well," the minister says. Representatives of the wine industry expressly welcomed the move. The demand for wines with lower alcohol content can no longer be considered a fad, but rather a long-term change, they said. Why try going dry? Whether you don't drink alcohol generally, or are reducing your intake, there are more and more opportunities to try alcohol-free drinks. And for many, the start of a new year is associated with fresh attempts at self-improvement and personal growth. One increasingly popular resolution is "Dry January:" a commitment to go alcohol-free for the entire month, according to the British National health Service (NHS). After all, in Britain, one in five adults (about 10 million people) in England regularly drink at levels that significantly increase their risk of harm, at more than 14 units per week (that’s about six pints of normal strength beer or lager, or a bottle and a half of wine, per week). So, for many, no matter where we live, January can provide a perfect opportunity for a reset. After all, 31 days without alcohol can give lots of obvious benefits, like more energy, improved concentration, and boosted mood, as well as a chance to save some money, the NHS health specialists say. It does you good in other ways too. Research shows that a month off alcohol leads to lower blood pressure, cholesterol, and diabetes risk, as well as lower cancer-related proteins in the blood. The following information is not intended for publication dpa rme xxde hgo nca rdp arw

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)