fidzu : blog

A recap of the 2026 I/O Dialogues, where leaders discuss the future of AI, quantum computing, robotics and creativity.

22 May 2026 6:00pm GMT

At Google I/O, we introduced new ways for developers to expand their reach and scale their business with less complexity.We're expanding their reach by meeting users whe…

21 May 2026 5:00pm GMT

The Texas Energy Impact Fund announced its first grant recipients from its $30 million commitment to energy efficiency in the Lone Star State.

21 May 2026 4:00pm GMT

BackTalk on topics like website wait times, storytelling in case studies, platform longevity, and brand positioning in today's digital landscape.

21 May 2026 1:27pm GMT

AI: super-smart guesser or just a robot with a flair for the dramatic? Join our hosts as they grill gadgets, predict the future, and ponder if their devices need bedtime stories.

21 May 2026 9:30am GMT

Every WordPress release celebrates an artist who has made an indelible mark on the world of music. Say Hello to WordPress 7.0 "Armstrong", named in honor of "Satchmo" himself, jazz musician Louis Armstrong.

Known as the "first great jazz soloist", Louis Armstrong created ensembles that highlighted his own profound trumpeting skills, and in the process, transformed jazz from an orchestral art form into a solo art form. The master trumpeter also impressed the world with his signature vocals, introducing improvisation into Jazz, influencing every artist he worked with, and permanently changing the landscape of music.

Louis Armstrong wove his personal touch into the world of Jazz. With WordPress 7.0 "Armstrong", you can build with yours.

Welcome to WordPress 7.0!

WordPress 7.0 marks the start of a new era, laying the foundation for AI across the WordPress experience. Greeting you with a modern, more intuitive dashboard, 7.0 introduces enhanced customization and development tools that inspire creativity and tap into endless potential.

Whether you're a creator, business owner or developer - WordPress 7.0 let's you create in a way that is uniquely your own.

What's inside

Explore AI abilities directly in your website, all managed from a central hub. Slide seamlessly through the sleek, new admin theme implemented across the dashboard. Ignite creative flow with new blocks and design tools, and tap into an expansive developer toolbox that gives you more control than ever, letting you create your way.

AI-Integrated WordPress

Possibilities right in your hands.

With AI integrated throughout WordPress the potential is endless. A new AI Client in Core lets WordPress communicate with generative AI models, while connections are easily managed from a single hub in the dashboard. The AI Client combined with the Abilities API makes a fiery duo that introduces new functionality, workflow automation, and creation tools to your website. Install the new AI plugin to expand your options even more: generate and edit images, create titles or excerpts, or even suggest alt text.

7.0 also includes a new Client-Side Abilities package: a Javascript counterpart to the Abilities API, with a built in UI and command palette that delivers extensive new and hybrid AI abilities.

Manage all your external connections in a central hub on the Connector's screen. Easily dive in with 3 presets, or add your own connections. Authenticate and get started with AI abilities in just a few clicks.

An AI-integrated WordPress promises infinite potential, ready to be discovered.

Modernized Dashboard

Elevate your admin experience.

7.0 introduces a fully revitalized dashboard with a chic, modern new color scheme, and clean finishes throughout.

Polished with smooth transitions that seamlessly shift as you move between screens, you'll feel like you're effortlessly gliding through the dashboard.

Just one click of the new Command Palette shortcut, a ⌘K or Ctrl+K icon in the upper admin bar, lets you access your favorite tools from anywhere in the dashboard.

Explore typography from one place, regardless of theme. Install, upload and manage your font collection from the new dedicated font management page, with support for block, hybrid and classic themes.

Visually scrub through revision versions to see what changed at a glance, with markers that make editorial choices more intuitive. Easily pick the revision you want and restore instantly.

Design, Create, Customize

A simpler way to build.

Let WordPress be your muse with new blocks, block supports, and design tools that add visual agility, granular control, and keep every element of your website on brand, with fresh new touches.

Showcase your ideas in a lightbox slideshow with the new gallery block, and finesse your markup with the new Heading block. Deliver clear site navigation with the new Breadcrumbs block, and add more detail to your designs with the new Icons block.

Enhanced responsiveness controls in 7.0 make your site more user friendly. Hide and reveal blocks based on device, without affecting other viewports.

Design and build your menu overlay with blocks and patterns, fully customizable with the styles you want visitors to see. Add columns, stylize typography, or embed your own close button in the overlay. Start with a template or create your own menu from scratch.

Fine tune page design and layout with Patterns that act as a single unit, detachable for more isolated control. Insert your pattern, swap elements and customize with ease.

Style every detail of content with custom CSS at the block level, right in your post or page.

Developer's toolbox

Advanced tools for building your way.

WordPress 7.0 lets you build faster, better, stronger, and easier with an extensive set of expanded APIs and enhanced functionality.

Create blocks and patterns on the server level using only PHP, auto-registered with the block API.

Explore a more extensible Site Editor, with routing, route validation, and a new wordpress/boot package that allows plugins to build custom site-editor pages.

And much more

For a comprehensive overview of all the new features and enhancements in WordPress 7.0, please visit the feature-showcase website.

Check out whats new in 7.0

Learn more about WordPress 7.0

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

Explore the WordPress 7.0 Field Guide and learn about the changes in this release with detailed developer notes to help you build with WordPress.

The 7.0 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 7.0 is a global, cross-functional group of contributors who are always ready to champion ideas, remove blockers, and resolve issues.

• Release Lead: Matias Ventura
• Release Coordination: Ahmed Kabir Chaion, Amy Kamala, Mary Hubbard
• Tech Leads: Ella van Durpe, Mukesh Panchal, Sergey Biryukov
• Triage Leads: Jb Audras, JuanMa Garrido
• Test Leads: Ankit K Gupta, Mary Baum

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 7.0 reflects the tireless efforts and passion of more than 875+ contributors in countries all over the world. This release also welcomed over 200+ first-time contributors!

Their collaboration delivered more than 420 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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More than 70 locales have fully translated WordPress 7.0 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.

Thank you to the more than 21 web hosts that have tested pre-release versions for WordPress 7.0, helping ensure that WordPress and hosting platforms are fully compatible, free of errors, and optimized for the best possible user experience.

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.

20 May 2026 6:41pm GMT

Petite cicatrice, mais lourde opération… Que traverse vraiment le corps pendant une césarienne et pourquoi la récupération dure si longtemps.

L'article Césarienne : cette petite cicatrice cache en réalité une chirurgie bien plus lourde qu'on ne l'imagine est apparu en premier sur 20SIX.fr.

18 May 2026 2:07pm GMT

Et si vos lunettes amélioraient aussi votre audition ? Nuance Audio combine correction visuelle et écoute assistée dans une monture discrète !

L'article Nuance Audio : et si vos lunettes pouvaient aussi vous aider à mieux entendre ? est apparu en premier sur 20SIX.fr.

18 May 2026 1:55pm GMT

Saviez-vous que tondre sa pelouse en suivant le bon timing peut tout changer pour l'aspect général de votre jardin ? On vous en dit plus !

L'article Pourquoi tondre sa pelouse au bon moment change tout pour le jardin ? est apparu en premier sur 20SIX.fr.

18 May 2026 11:50am 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