fidzu : blog

Gemini 3.7 Flash powers autonomous agent teams in Antigravity to solve open math problems, build CPU emulators, and optimize OSS.

31 Aug 2026 10:00pm GMT

Quel revêtement privilégier pour une allée durable ? Comparez coûts, longévité, drainage et entretien des meilleures solutions de 2026 pour bien investir !

L'article Les meilleurs revêtements d'allée en 2026 : classement par budget et durabilité est apparu en premier sur 20SIX.fr.

31 Aug 2026 4:51pm GMT

Trottinette électrique et assurance vont de pair. Obligations légales, garanties et niveau de protection, faites les bons choix pour rouler bien couvert !

L'article Comment bien assurer sa trottinette électrique : comprendre ses obligations et ses besoins de protection est apparu en premier sur 20SIX.fr.

31 Aug 2026 3:52pm GMT

Cheveux moins denses et envie d'un résultat naturel ? Explorez les solutions esthétiques selon vos besoins, votre budget et vos attentes !

L'article Comment choisir une solution adaptée face à la perte de densité capillaire ? est apparu en premier sur 20SIX.fr.

31 Aug 2026 3:37pm GMT

The U.S. Geographic Names Information System (GNIS) has formally changed the name for "Lake Ontario" to "Lake America" in the United States. Since we update Google Maps …

29 Aug 2026 4:00am GMT

Hi,

There is good news for me and good news for you.

The good news for me: with my five-year anniversary at Automattic, I get to go on a 3-month sabbatical, starting this week. It also means not only a break from Automattic but also from the WordPress community, a place that kept me engaged for the last 17 years. So that's going to be a little weird for me. When I get back, I'll let you know how it went.

The good news for you: my colleague Justin Tadlock will keep publishing Weekend Editions on Gutenberg Times while I am away. If you've read his tutorials on the WordPress Developer Blog or his earlier posts here on the Gutenberg Times, you know you're in excellent hands. Not every week, but enough to tide you over during my pause.

And, just to give serendipity a chance, I will be at WordCamp Athens in December. Until then, all the best to you, your business and your family. I'll be back.

Yours,
Birgit

Developing Gutenberg and WordPress

Karol Król's first look walks you through six features of WordPress 7.1 worth your attention: responsive styles, the new Tabs block, the Media Editor, the admin bar's wider reach, hover and focus pseudo states, and the latest Notes updates. A useful orientation if you've been meaning to sit down with the release but haven't had a chance to click around in the editor yet.

The latest episode is Gutenberg Changelog #134 - Gutenberg 23.7, 23.8, WordPress 7.1 and more with special guest Jessica Lyschik, Greyd.

Plugins and Tools for #nocode site builders and owners

Change one header and it changes everywhere - that's the part templates make easy and the part that trips people up. Wes Theron's seven-minute walkthrough on editing WordPress templates covers the difference between editing a page and editing its template, how to tell which template a page uses, and how to work through List View. Along the way you'll remove titles across pages, add a site-wide banner, drop featured images from all posts, and reset a template when you've gone too far.

Your wp-admin, but as a desktop: OpenStation opens admin screens as draggable, resizable windows with a dock built from the admin menu, plus virtual desktops, snap-to-grid, wallpapers, and a Cmd+K palette. It's opt-in per user, patches nothing in core, and reverts completely on deactivation - the classic admin stays untouched for everyone else. Bundled extensions add a Monaco code editor, a cron manager, and an RSS reader. Available on the plugin directory as Desktop Mode, or try it in Playground. The plugin also inspired contributors to create three additional features for the Desktop mode:

• ODD - Apps for OpenStation by Nick Hamze
• AllTerrain Photo Editor for OpenStation by Daniel Lopez Sanchez
• Deskbeat for OpenStation by alexismp

Built at WordCamp US Contributor Day, the Photo Directory Importer lets you search wordpress.org/photos from inside wp-admin and pull CC0 images into your Media Library. No API key, no account, and imports are deduplicated. In the block editor it's a tab inside the Media Library modal rather than an entry next to Openverse and Pexels - so look one level deeper. Topher DeRosia and six co-contributors want testing before it goes to the .org repo.

The admin bar takes up viewport space and makes every page you view slightly not the page your visitors see. The official WordPress browser extension hides it while keeping the shortcuts in your browser toolbar, and adds block outlines, a phone-sized preview, cache-busted reloads, and cookie clearing. Jake Goldman of HumanMade writes that nothing leaves your device. Chrome and Safari now, Firefox next. Ray Morey of The Repository has more on its origins as Goldman's WP Detective side project.

Anne McCarthy's Accessibility Lab plugin prototype arrives with the Accessibility Team's buy-in and a clear boundary: it's a testing ground for features headed to core, not a substitute for fixing core. Three modules so far - Media Library view controls, real-time heading-order validation, and Troy Chaplin's Block Accessibility Checks. Rae Morey traces how the idea won conditional support after 2025's pushback, and where you can contribute.

Theme Development for Blocks

Mitch Canter's field guide to responsive block styles in WordPress 7.1 gets into the details the announcement posts skipped: the theme.json syntax, the two default viewports (@mobile at 480px and @tablet at 782px), and how to set your own breakpoints. You'll also see :hover and :focus states - official only on Button and Navigation Link blocks so far - how the feature coexists with fluid typography and clamp() tokens, and a quick-reference table worth bookmarking.

Building Blocks and Tools for the Block editor

"This block contains unexpected or invalid content"; if you maintain custom blocks, you've met that message. Paulo Carvajal collected five WordPress block deprecation patterns in a GitHub Gist that cover most real cases: markup-only changes, attribute renames paired with isEligible() and migrate(), source changes, InnerBlocks restructuring, and stacked deprecations ordered newest-first. Each comes with copy-ready code, plus a reminder to test against real database content and keep old save() functions intact.

You might have heard that building a custom block no longer requires React or a build pipeline. Fränk Klein tests PHP-only block registration in WordPress on CSS-Tricks: an autoRegister flag generates the editor JavaScript and sidebar controls for you, straight from the PHP registration. He's honest about the limits (no in-preview editing, no live post data, three attribute types) and argues the real win is porting legacy widgets, shortcodes, and template parts into block themes with PHP skills you already have.

WordPress and AI

Ask ten agencies whether they use AI and you'll get ten yeses, Brad Williams, Co-Founder of WebDevStudios, notes in explaining what agentic AI development means for your WordPress project. Building on Alfredo Navas's WordCamp US talk, "the model knows WordPress, it doesn't know your WordPress", William's the post lays out three prerequisites: written project rules, documented processes, and scoped tool access, with a human reviewing everything. You also get five questions to ask any agency, including where your project's knowledge lives when people leave.

Jonathan Bossenger's latest live stream puts three viewer-suggested plugins through a WordPress AI plugin showdown: Cross AI MCP Manager, Albert, and WP Vibe, judged on whether you can set each up without reading docs, connect it to a local site, and tell what data it sends home. WP Vibe routes everything through a third-party server, Albert won't connect locally at all, and Cross AI - after real troubleshooting of its separate abilities and tools - is the only one working end to end.

	Need a plugin .zip from Gutenberg's master branch? Gutenberg Times provides daily build for testing and review. Now also available via WordPress Playground. There is no need for a test site locally or on a server. Have you been using it? Email me with your experience.

Questions? Suggestions? Ideas?
Don't hesitate to send them via email or
send me a message on WordPress Slack or Twitter @bph.

For questions to be answered on the Gutenberg Changelog,
send them to changelog@gutenbergtimes.com

29 Aug 2026 3:22am GMT

We're introducing new flexible, compute-specific usage limits to Gemini Notebook.

28 Aug 2026 5:00pm GMT

This week's Open Channels News discusses the Linux Foundation's AI license proposal, Debian's debate on AI code, Bitcoin's security challenges, and the impacts of AI on employment and cybersecurity, emphasizing the balance between efficiency and accountability.

28 Aug 2026 4:00pm GMT

An informal look at WordCamp US featuring hackathon day, community feedback, networking, and thoughts on the new event structure.

28 Aug 2026 1:21pm GMT

Acheter des originaux sur le site LesDessinateurs.com Vous pouvez me suivre sur Instagram, Bluesky ou Facebook.

02 Jan 2024 10:41am GMT

Dans le journal L'Equipe du dimanche et du lundi, vous pouviez trouver un de mes dessins en dernière page. Voici un petit échantillon des dessins réalisés en 2023 pour le quotidien sportif. Acheter des originaux sur le site LesDessinateurs.com Vous pouvez me suivre sur Instagram, Bluesky ou Facebook. Acheter des originaux sur le site LesDessinateurs.com Vous …

Continuer la lecture de « Une année de sport »

01 Jan 2024 9:11am GMT

Acheter des originaux sur le site LesDessinateurs.com Vous pouvez me suivre sur Instagram, Bluesky ou Facebook.

30 Dec 2023 1:06pm GMT

Much as I love pasta, I'm not sure it loves me. Last year my carb-heavy comfort food diet led to some weight gain so I looked into low carb pasta as an alternative. There's a lot out there and I'm still trying different brands and styles, but I thought now would be a good time to share what I've learned so far.

Pasta with Butternut Squash and Brussels Sprouts

My introduction to legume and bean-based pasta was thanks to Barilla. I was lucky because I got to attend a webinar with Barilla's incredible chef, Lorenzo Boni. I tried his recipe for pasta with butternut squash and Brussels sprouts which I definitely recommend and have now made several times. If you've seen his wildly popular (150k+ followers!) Instagram feed you know he's a master at making all kinds of pasta dishes and that he often eats plant-based meals. I followed up with him to get some tips on cooking with pasta made from beans and legumes.

Pasta made with beans and legumes is higher in protein and so the recommended 2-ounce portion is surprisingly filling. But the texture isn't always the same as traditional semolina or durum wheat pasta. Chef Boni told me, "The nature of legume pasta makes it soak up more moisture than traditional semolina pasta, so you always want to reserve a bit of cooking water to adjust if needed." But when it comes to cooking, he says that with Barilla legume pasta you cook it the same way as semolina pasta. "Boil in salted water for the duration noted on the box and you'll have perfectly al dente pasta." They are all gluten-free.

Chickpea pasta

When I asked Chef Boni about pairing chickpea pastas with sauce he said, "Generally speaking, I prefer olive oil based sauces rich with vegetables, aromatic herbs and spices. Seafood also pairs well with chickpea options. If used with creamy or tomato-based sauces, keep in mind to always have some pasta water handy to adjust the dish in case it gets too dry." He added, "One of my favorite ways to prepare a legume pasta dish would be a simple chickpea rotini with shrimp, diced zucchini and fresh basil. The sauce is light enough to highlight the flavor of the pasta itself, while the natural sweetness helps keep the overall flavor profile more appealing to everyone." I like the Barilla brand because the only ingredient is chickpeas. Banza makes a popular line of chickpea pasta as well although they include pea starch, tapioca and xanthan gum.

Edamame pasta

I tried two different brands of edamame pasta, Seapoint Farms and Explore Cuisine. The Seapoint pasta has a rougher texture than the Explore. With the Seapoint I found the best pairings were earthy chunky toppings like toasted walnuts and sautéed mushrooms. The Explore Cuisine edamame & spirulina pasta is smoother and more delicate, and worked well with an Asian style peanut sauce. I was happy with the Seapoint brand, but would definitely choose the Explore brand instead if it's available.

Red lentil pasta

Red lentil pasta is most similar to semolina pasta. Barilla makes red lentil pasta in a variety of shapes. But for spaghetti, Chef Boni says, "Barilla red lentil spaghetti is pretty flexible and works well with pretty much everything. I love red lentil spaghetti with light olive oil based sauces with aromatic herbs and some small diced vegetables. It also works well with a lean meat protein." I have to admit, I have yet to try red lentil pasta, but I'm excited to try it after hearing how similar it is to semolina pasta. It is made only with red lentil flour, that's it. It's available in spaghetti, penne and rotini.

Penne for Your Thoughts

Do you remember seeing photos from Italian supermarkets where the shelves with pasta were barren except for penne? I too seem to end up with boxes of penne or rotini and not a clue what to do with them so I asked Chef Boni his thoughts on the subject. He told me, "Shortcuts such as rotini and penne pair very well with all kind of ragouts as well as tomato based and chunky vegetarian sauces. One of my favorite ways to prepare a legume pasta dish would be a simple chickpea rotini with shrimp, diced zucchini and fresh basil. The sauce is light enough to highlight the flavor of the pasta itself, while the natural sweetness helps keep the overall flavor profile more appealing to everyone." Thanks chef! When zucchini is in season I know what I will try!

15 Feb 2022 6:46pm GMT

Julia is a new film based on Dearie: The Remarkable Life of Julia Child by Bob Spitz and inspired by My Life in France by Julia Child with Alex Prud'homme and The French Chef in America: Julia Child's Second Act by Alex Prud'homme. Julia Child died in 2004, and yet our appetite for all things Julia hasn't waned.

I grew up watching Julia Child on TV and learning to cook the French classics from her books, And while I never trained to be a chef, like Child I also transitioned into a career focused on food, a subject I have always found endlessly fascinating. I enjoyed the new film very much and while it didn't break much new ground, it did add a layer of perspective that can only come with time. In particular, how Julia Child became a ubiquitous pop culture figure is addressed in a fresh way.

I reached out to the filmmakers,Julie Cohen and Betsy West to find out more about what inspired them and why Julia Child still holds our attention.

Julia Child died over 15 years ago and has been off TV for decades. Why do you believe we continue to be so fascinated by her?

In some ways Julia is the Godmother of modern American cooking - and eating. Her spirit looms over cooking segments on the morning shows, The Food Network, and all those overhead Instagram shots the current generation loves to take of restaurant meals. Beyond that, though, Julia's bigger than life personality and unstoppable joie de vivre are infectious. People couldn't get enough of her while she was living, and they still can't now.

There have been so many Julia Child films and documentaries, what inspired this one?

Well there'd been some great programs about Julia but this is the first feature length theatrical doc. Like everyone else, we adored Julie & Julia, but a documentary gives you a special opportunity to tell a person's story in their own words and with the authentic images. This is particularly true of Julia, who was truly one of a kind.

The impact of Julia Child how she was a groundbreaker really comes across in the film, are we understanding her in a different light as time passes?

People understand that Julia was a talented television entertainer, but outside the professional food world, there's been an under-recognition of just how much she changed the 20th century food landscape. As Jose Andres points out in the film, almost every serious food professional has a sauce-splashed copy of "Mastering the Art of French Cooking" on their shelves. We also felt Julia's role in opening up new possibilities for women on television deserved more exploration. In the early 1960's the idea of a woman on TV who was neither a housewife nor a sex bomb but a mature, tall, confident expert was downright radical. She paved the way for many women who followed.

The food shots add an extra element to the film and entice viewers in a very visceral way, how did those interstitials come to be part of the film?

We knew from the start that we wanted to make food a major part of this story, not an afterthought. We worked with cook and food stylist Susan Spungen to determine which authentic Julia recipes could be integrated with which story beats to become part of the film's aesthetic and its plot. For instance the sole meunière is a key part of the story because it sparked her obsession with French food, and the pear and almond tart provides an enticing metaphor for the sensual side of Julia and Paul's early married years.

Note: Susan Spungen was also the food stylist for Julie & Julia

Julia is in theaters now.

23 Nov 2021 11:30pm GMT

I met Rick Rodgers early in my career as a recipe developer and food writer when we were both contributors to the Epicurious blog. Not only is he a lot of fun to hang out with, but he has also been incredibly helpful to me and is usually the first person I call when I'm floundering with a project, client, or cooking quandary. His interpersonal skills, business experience, and cooking acumen explain why he's been recognized as one of the top cooking instructors in America. Literally.

You built a career as a cooking instructor and cookbook author. How many cookbooks have you written?

I was asked recently to make an official count, and It looks like an even hundred. Many of those were collaborations with chefs, restaurants, celebrities, bakeries, and business entities, such as Tommy Bahama, Williams-Sonoma, and Nordstrom. I made it known that I was available for collaboration work, and my phone literally rang off the hook for quite a few years with editors and agents looking for help with novice writers or those that wanted a branded book.

Which cookbook(s) are you most proud of?

There are three books that I get fan mail for almost every day: Kaffeehaus (where I explore the desserts of my Austrian heritage), Thanksgiving 101 (a deep dive into America's most food-centric holiday and how to pull it off), and Ready and Waiting (which was one of the first books to take a "gourmet" approach to the slow cooker). These books have been in print for 20 years or more, which is a beautiful testament to their usefulness to home cooks.

How did you get started as a cooking instructor and what are some highlights of your teaching career?

I was a theater major at San Francisco State College (now University), so getting in front of a crowd held no terrors for me. When more brick-and-mortar cooking schools opened in the eighties, I was ready for prime time. During that period, there were at least twelve cooking schools in the Bay Area, so I made quarterly trips here a year from the east coast, where I had moved. My Thanksgiving classes were so popular that I taught every day from November 1 to Thanksgiving, with a couple of days off for laundry and travel. The absolute pinnacle of my teaching career was being named Outstanding Culinary Instructor of The Year by Bon Appétit Magazine's Food and Entertaining Awards, an honor that I share with only a handful of other recipients, including Rick Bayless and Bobby Flay.

Flódni

How have cooking classes changed since you started?

Because there are so many classes available, I can teach at any level of experience. At the cooking schools, we tended to walk a fine line between too difficult and too easy. The exposure to different cuisines and skill levels on TV also has seriously raised the bar. Unfortunately, students want to walk before they can run. They want to learn how to make croissants when I doubt that they can bake a pound cake correctly. It is best to build on your skills instead of going right to the top. That being said, in my online classes, I am concentrating on the more challenging recipes because that is what the market demands of me.

Tell me about your baking school, coffeeandcake.org

As much as I loved my cookbooks and in-person classes, I knew there was a more modern way to reach people who wanted to cook with me, especially since so many cooking schools had closed. I retired the day I got my first Social Security check. But…as I was warned by my friends who knew me better than I did…I was bored, and wanted a new project. I heard about online classes through other teachers who were having success. I found an online course specifically for cooking classes (Cooking Class Business School at HiddenRhythm.com), got the nuts and bolts down, and I finally entered the 21st century!

How do you decide which recipes to teach?

I felt there were plenty of other places to learn how to make chocolate chip cookies and banana bread-just take a look on YouTube alone. I had a specialty of Austro-Hungarian baking thanks to my Kaffeehaus book, so I decided to niche into that category. I have branched out to a few other locations, but my goal is to expose students to something new and out of the ordinary. I also survey my students on what they would like me to teach, and those answers are amazing. People are truly interested in the more difficult desserts. Perhaps it is because so many people discovered baking as a hobby during the pandemic?

For students who have your cookbooks, what are the advantages of taking an online class?

There is no substitute for seeing a cook in action. Plus you get to answer questions during class. In a recent class, I made six-layer Dobos Torte in two hours' real-time to prove that you can do it without giving up a week of your life. And we don't have to travel to each other to be "together." My classes are videotaped so you can watch them at your convenience.

What are some highlights of your upcoming schedule of classes?

Honey cake

In October, I am teaching virtually all Hungarian desserts, things that will be new to most people. I am making one of my absolute favorites, Flódni, which is a Jewish bar cookie (almost a cake) with layers of apple, poppy seeds, and walnuts between thin sheets of wine-flavored cookie dough. San Franciscans in particular will be happy to see a master class that I am teaching with the delightful Michelle Polzine, owner of the late and lamented 20th Century Cafe and author of Baking at the 20th Century Cafe. We will be making her (in)famous 12-layer honey cake on two coasts, with me doing the heavy lifting in New Jersey and Michelle guiding me from the west coast. That is going to be fun! In November and December, I am switching over to holiday baking and a few savory recipes for Thanksgiving, including my fail-proof turkey and gravy, which I have made over 300 times in classes over 30 years' worth of teaching. It ought to be perfect by now

Head to Coffee and Cake to sign up for classes or learn more.

05 Oct 2021 3:56pm GMT

03 Dec 2014 8:12pm GMT

16 Jul 2014 6:08pm GMT

Après presque un mois et demi d'absence, deux bouclages d'albums et plein de projets, je trouve enfin le
temps de poster quelque chose sur ce blog ! Ces jours-ci, je vais avoir pas mal de choses à vous montrer !
On commence tranquille avec un petit dessin aux couleurs estivales.

14 Jul 2014 4:25pm GMT