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03 Dec 2025 12:01am GMT

Each WordPress release celebrates an artist who has made an indelible mark on the world of music. WordPress 6.9, code-named "Gene," honors the American Jazz pianist Gene Harris.

A piano veteran, self taught at the age of six, Harris infused mainstream jazz with elements of soul, blues, and gospel, creating a warm, signature sound that is both elegant and iconic. Harris' bluesy jazz lived at the intersection of worlds, weaving a rich landscape of texture and mood, with a thread of soulfulness that ignited listeners.

Welcome to WordPress 6.9

WordPress 6.9 brings major upgrades to how teams collaborate and create. The new Notes feature introduces block-level commenting when writing posts and pages that streamlines reviews, while the expanded Command Palette makes it faster for power users to navigate and operate across the entire dashboard. The new Abilities API provides a standardized, machine-readable permissions system that opens the door for next generation AI-powered and automated workflows. This release also delivers notable performance improvements for faster page loads and adds several practical new blocks alongside a more visual drag and drop to help creators build richer, more dynamic content.

Download WordPress 6.9 "Gene"

Introducing Notes: Seamless, Block-Level Collaboration

Collaborate Smarter : Leave Feedback Right Where You're Working

With notes attached directly to blocks in the post editor, your team can stay aligned, track changes, and turn feedback into action all in one place. Whether you're working on copy or refining design in your posts or pages, collaboration happens seamlessly on the canvas itself.

Command Palette Throughout the Dashboard

Your tools are always at hand.

Access the Command Palette from any part of the dashboard, whether you're writing your latest post, deep in design in the Site Editor, or browsing your plugins. Everything you need, just a few keystrokes away.

Fit text to container

Content that adapts.

There's a new typography option for text-based blocks that's been added to the Paragraph and Heading blocks. This new option automatically adjusts font size to fill its container perfectly, making it ideal for banners, callouts, and standout moments in your design.

The Abilities API

Unlocking the next generation of site interactions.

WordPress 6.9 lays the groundwork for the future of automation with the unified Abilities API. By creating a standardized registry for site functionality, developers can now register, validate, and execute actions consistently across any context-from PHP and REST endpoints to AI agents-paving the way for smarter, more connected WordPress experiences.

Accessibility Improvements

More than 30 accessibility fixes sharpen the core WordPress experience. These updates improve screen reader announcements, hide unnecessary CSS-generated content from assistive tech, fix cursor placement issues, and make sure typing focus stays put even when users click an autocomplete suggestion.

Performance enhancements

WordPress 6.9 delivers significant frontend performance enhancements, optimizing the site loading experience for visitors. 6.9 boasts an improved LCP (Largest Contentful Paint) through on-demand block styles for classic themes, minifying block theme styles, and increasing the limit for inline styles - removing blockages to page rendering and clearing the rendering path by deprioritizing non-critical scripts. This release comes with many more performance boosts, including optimized database queries, refined caching, improved spawning of WP Cron, and a new template enhancement output buffer that opens the door for more future optimizations.

And much more

For a comprehensive overview of all the new features and enhancements in WordPress 6.9, please visit the feature-showcase website.

Check out What's New

Learn more about WordPress 6.9

Learn WordPress is a free resource for new and experienced WordPress users. Learn is stocked with how-to videos on using various features in WordPress, interactive workshops for exploring topics in-depth, and lesson plans for diving deep into specific areas of WordPress.

Read the WordPress 6.9 Release Notes for information on installation, enhancements, fixed issues, release contributors, learning resources, and the list of file changes.

Explore the WordPress 6.9 Field Guide. Learn about the changes in this release with detailed developer notes to help you build with WordPress.

The 6.9 release squad

Every release comes to you from a dedicated team of enthusiastic contributors who help keep things on track and moving smoothly. The team that has led 6.9 is a cross-functional group of contributors who are always ready to champion ideas, remove blockers, and resolve issues.

• Release Lead: Matt Mullenweg
• Release Coordination: Akshaya Rane, Amy Kamala
• Tech Leads: David Baumwald, Ella van Durpe, Héctor Prieto
• Design Lead: Francisco Vera
• Triage Leads: Aki Hamano, Ryan Welcher
• Test Leads: Jonathan Bossenger, Krupa Nanda

Thank you, contributors

The mission of WordPress is to democratize publishing and embody the freedoms that come with open source. A global and diverse community of people collaborating to strengthen the software supports this effort.

WordPress 6.9 reflects the tireless efforts and passion of more than 900+ contributors in countries all over the world. This release also welcomed over 279 first-time contributors!

Their collaboration delivered more than 340 enhancements and fixes, ensuring a stable release for all - a testament to the power and capability of the WordPress open source community.

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Gupta · Vipul Patil · Vishit Shah · vladimiraus · vortfu · Vrishabh Jasani · Walter Ebert · WebMan Design | Oliver Juhas · websupporter · webwrotter · Weston Ruter · whaze · widhy980 · Will Skora · wplmillet · xate · xavilc · xerpa43 · xipasduarte · Yagnik Sangani · Yash · Yash B · Yash Jawale · Yogesh Bhutkar · YogieAnamCara · Yui · Zebulan Stanphill · Zeel Thakkar · Zunaid Amin · Łukasz Strączyński · 耗子

More than 71 locales have fully translated WordPress 6.9 into their language. Community translators are working hard to ensure more translations are on their way. Thank you to everyone who helps make WordPress available in 200+ languages.

Last but not least, thanks to the volunteers who contribute to the support forums by answering questions from WordPress users worldwide.

Get involved

Participation in WordPress goes far beyond coding. And learning more and getting involved is easy. Discover the teams that come together to Make WordPress and use this interactive tool to help you decide which is right for you.

02 Dec 2025 8:12pm GMT

See the emotion behind speech in captions, send new emoji combos, let friends know when your call is urgent and more.

02 Dec 2025 7:00pm GMT

This December, Android is getting new accessibility updates like dark theme's expanded option, emotion tags in Expressive Captions, easier Voice Access and more.

02 Dec 2025 7:00pm GMT

Dynamisez vos appels sortants en 2026 grâce aux meilleurs composeurs automatiques ! Boostez votre prospection avec rapidité, IA et intégrations fluides !

L'article Quel est le meilleur composeur automatique pour 2026 ? est apparu en premier sur 20SIX.fr.

02 Dec 2025 3:17pm GMT

Émerveillez vos invités avec un feu d'artifice clé en main à Nancy ! Des packs sûrs, spectaculaires et faciles à tirer pour toutes vos fêtes !

L'article Feux d'artifice à Nancy : illuminez vos événements est apparu en premier sur 20SIX.fr.

02 Dec 2025 8:37am GMT

The State of the Word is tomorrow, and it's so fun to see SF abuzz with WordPress open source energy. We're doing a lot of firsts tomorrow, including the first release timed to the State of the Word, and we'll have a good chunk of the release team there to push the button and bring WordPress 6.9 to the world.

We'll also be crossing streams with another community: in the last ten minutes, we'll join TBPN, the new must-watch daily tech show.

The art and activations are looking so good; it's fun to see how everything evolves. Tokyo was so beautiful last year; I wasn't sure how we'd top it, but the creativity of everyone coming together has sparked something new this year that I think is quite cool. We're trying to honor our mission of democratizing publishing, making things that are powerful and capable, but also retain the flicker of art.

We're also opening up TinkerTendo to the community. I was just there with a few dozen of the crew, and the vibes are so fun. If you're in SF, definitely swing by and connect with the folks building the most open internet we can all enjoy.

Check out the livestream tomorrow, it'll be a nice capstone to all we've built together this year.

02 Dec 2025 5:24am GMT

Tab wars: Wrigley's drowning in 45 tabs while BobWP casually guards two; they chat about browsers and the beauty of hitting "clear all"

02 Dec 2025 2:15am GMT

Besoin de financer un projet personnel ? Vous pouvez emprunter jusqu'à 75 000 € selon votre profil et vos revenus ! Faites le bon choix sans risquer le surendettement !

L'article Crédit conso : jusqu'à quel montant peut-on emprunter ? est apparu en premier sur 20SIX.fr.

30 Nov 2025 4:39pm 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