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The third Release Candidate ("RC3") for WordPress 7.0 is ready for download and testing!

This version of the WordPress software is under development. Please do not install, run, or test this version of WordPress on production or mission-critical websites. Instead, it's recommended that you evaluate RC3 on a test server and site.

Reaching this phase of the release cycle is an important milestone. As always, testing remains crucial to ensure that everything in WordPress 7.0 is the best it can be.

You can test WordPress 7.0 RC3 in four ways:

The scheduled final release date for WordPress 7.0 is May 20, 2026. The full release schedule can be found here. Your help testing Beta and RC versions is vital to making this release as stable and powerful as possible. Thank you to everyone who helps with testing!

Please continue checking the Make WordPress Core blog for 7.0-related posts in the coming weeks for more information.

What's in WordPress 7.0 RC3?

Want to look deeper into the details and technical notes for this release? Take a look at the WordPress 7.0 Developer Notes. For technical information related to the 143+ issues addressed since RC2, you can browse the following links:

• Closed 7.0 WordPress Core Trac tickets since March 26, 2026
• 7.0 Gutenberg commits since March 26, 2026

Note: Real Time Collaboration will not be included in the 7.0 release and will be re-evaluated during the 7.1 release cycle. Because of this, this RC3 version is no longer considered a "new Beta 1".

How you can contribute

WordPress is open source software made possible by a passionate community of people collaborating on and contributing to its development. The resources below outline various ways you can get involved with the world's most popular open source web platform, regardless of your technical expertise.

Get involved in testing

Testing for issues is crucial to the development of any software. It's also a meaningful way for anyone to contribute. Your help testing the WordPress 7.0 RC3 version is key to ensuring that the final release is the best it can be.

This detailed guide will walk you through testing features in WordPress 7.0.

For those new to testing, follow this general testing guide for more details on getting set up.

If you encounter a potential bug or issue, please report it to the Alpha/Beta area of the support forums or directly to WordPress Trac if you are comfortable writing a reproducible bug report. You can also check your issue against a list of known bugs.

Curious about testing releases in general? Follow along with the testing initiatives in Make Core and join the #core-test channel on Making WordPress Slack.

Update your theme or plugin

For plugin and theme authors, your products play an integral role in extending the functionality and value of WordPress for all users.

Thanks for continuing to test your themes and plugins with the WordPress 7.0 beta releases. If you haven't yet, make sure to conclude your testing and update the "Tested up to" version in your plugin's readme file to 7.0.

If you find compatibility issues, please post detailed information to the support forum.

Test on your hosting platforms

Web hosts provide vital infrastructure for supporting WordPress and its users. Testing on hosting systems helps inform the development process while ensuring that WordPress and hosting platforms are fully compatible, free of errors, optimized for the best possible user experience, and that updates roll out to customer sites without issue.

Thank you to the Hosts who helped test variations of new RTC architecture: Kinsta, Bluehost, GoDaddy, WordPress.com, XServer, and Ionos, and to the hosts who participate in distributed testing regularly.

Want to test WordPress on your hosting system? Get started with configuring distributed hosting tests here.

Help translate WordPress

Do you speak a language other than English? ¿Español? Français? Русский? 日本語? हिन्दी? বাংলা? मराठी? ಕನ್ನಡ? You can help translate WordPress into more than 100 languages. This release milestone (RC3) marks the hard string freeze point of the 7.0 release cycle.

An RC3 haiku

By the tides of sea,

where wind moves gently through trees,

sprouts up RC3.

Props to @desrosj, @peterwilsoncc for proofreading and review.

08 May 2026 6:18pm GMT

Today we're launching The Small Brief, an initiative bringing together three ad industry icons to champion a local businesses they love. Their mission is to build breakt…

08 May 2026 3:00pm GMT

This episode of Open Channels FM emphasizes fortitude in business, highlighting tenacity, creativity, and resilience as key to breaking through digital noise and getting noticed, with practical advice.

08 May 2026 1:18pm GMT

WordCamp Kampala 2026 returns as a gathering of the region's WordPress community, bringing together developers, designers, content creators, entrepreneurs, educators, and tech enthusiasts for two days of learning, collaboration, and impact. Organized by the WordPress Kampala Meetup, this community-driven event continues to grow as a key platform for knowledge sharing and innovation within Uganda's evolving digital landscape.

As part of the global WordCamp program, WordCamp Kampala is more than just a conference. It is a space where people come together to exchange ideas, build connections, and explore how WordPress and related tech can be used to solve real-world problems. Each year, the event is shaped by a theme that reflects both local needs and global trends. In 2026, that theme is "Tech for Social Good."

This year's theme speaks directly to the moment we are in. Technology is evolving at an unprecedented pace, with artificial intelligence transforming how websites are built, how content is created, and how digital products are managed. These rapid changes present both opportunities and challenges. For many in the WordPress ecosystem, the questions are becoming more urgent: What skills matter most in this new era? How do we adapt to AI-driven tools while staying relevant? And most importantly, how do we ensure that technology continues to serve people in meaningful ways?

WordCamp Kampala 2026 responds to these questions by shifting the focus beyond efficiency and automation toward purpose and impact. "Tech for Social Good" emphasizes the responsible use of WordPress and emerging technologies to create inclusive, accessible, and sustainable digital solutions. It is a call to action for the community to think beyond building websites, and instead consider how those websites and tools can improve lives, support education, and empower underserved communities.

The event will feature a range of talks, workshops, and interactive sessions designed to equip attendees with both practical skills and forward-looking insights. Participants will explore topics such as web development, content strategy, digital accessibility, and the integration of AI into WordPress workflows. More importantly, they will engage in conversations about ethics, sustainability, and the human side of technology, ensuring that innovation does not come at the cost of inclusivity.

A key highlight of WordCamp Kampala 2026 is the Contributor Day, where attendees have the opportunity to actively participate in the global WordPress project. Whether contributing to code, documentation, translations, or community support, participants move from being consumers of technology to contributors shaping its future. This hands-on experience not only builds skills but also strengthens the spirit of open-source collaboration that WordPress is built on.

Equally impactful is the Do-Action initiative, which brings the theme of social good to life. During the Do-Action, participants will collaborate to build or improve websites for differently abled schools and educational institutions. This initiative focuses on mentorship, skill transfer, and sustainability, ensuring that the benefits extend far beyond the event itself. By working on real projects that serve real communities, attendees experience firsthand how technology can be used as a force for positive change.

What makes WordCamp Kampala unique is its strong sense of community. The event is powered by volunteers who dedicate their time and energy to create a welcoming and inclusive environment. It is a space where beginners feel encouraged to learn, professionals feel inspired to share, and everyone feels part of something bigger. This collaborative spirit is what transforms WordCamp from a typical tech event into a meaningful community experience.

Beyond the sessions and activities, WordCamp Kampala 2026 offers valuable opportunities for networking and connection. Attendees will meet like-minded individuals, potential collaborators, and industry leaders, building relationships that often lead to new projects, partnerships, and career growth. These connections are a vital part of the WordCamp experience, helping to strengthen the broader tech ecosystem in Uganda.

As technology continues to evolve, events like WordCamp Kampala play an important role in helping communities adapt and thrive. They provide a space to ask difficult questions, explore new ideas, and collectively shape the future of the web. By focusing on "Tech for Social Good," WordCamp Kampala 2026 ensures that this future is not only innovative but also inclusive and impactful.

Ultimately, WordCamp Kampala 2026 is about people. It is about volunteers giving their time, speakers sharing their knowledge, and attendees supporting one another as they navigate a rapidly changing digital world. It is about using technology not just to build, but to uplift, empower, and create lasting change.

As the community gathers in May 2026, WordCamp Kampala stands as a reminder that the true power of technology lies not in the tools themselves, but in how we choose to use them.

Do not miss the opportunity to learn, connect, and be part of a community using WordPress to create real impact. We hope to see you at WordCamp Kampala 2026.

Be part of the movement. Get your ticket to WordCamp Kampala 2026.

08 May 2026 1:15pm GMT

Jumeaux monozygotes et hérédité, mythe ou réalité ? Comprenez pourquoi leur apparition reste imprévisible et souvent mal interprétée !

L'article Les jumeaux monozygotes sont-ils héréditaires ? est apparu en premier sur 20SIX.fr.

08 May 2026 12:42pm GMT

To celebrate Teacher Appreciation Week, Googlers thanked the educators who inspired them to try new things.

07 May 2026 4:00pm GMT

Sign in securely and keep your account accessible with passkeys, Recovery Contacts, Sign in with Google, Password Manager and 2-Step Verification.

07 May 2026 4:00pm GMT

L'instruction en famille (IEF) est-elle la solution pour votre enfant ? Entre liberté, contraintes et réalités, voici les défis de ce choix.

L'article Instruction en famille (IEF) : promesse de liberté ou réalité sous contrainte ? est apparu en premier sur 20SIX.fr.

07 May 2026 2:06pm GMT

Envie de réviser le bac sans subir des heures de relecture inefficaces ? Kit'Bac mise sur le jeu et la mémoire active pour booster vos résultats !

L'article Kit'Bac : une méthode ludique pour réviser le bac est apparu en premier sur 20SIX.fr.

07 May 2026 10:33am 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