It's a staple on most people's dinner tables, though there has always been some contention over whether Heinz ketchup belongs in the fridge or the cupboard. Some people prefer the fresh coolness of ketchup from the fridge, while others favour ketchup that is room temperature and closer to the hot food they are consuming. Well, now the food processing company has weighed in to confirm where exactly you should be storing your sauce. Sign up to our free Indy100 weekly newsletter But before Heinz had its say, it asked for people's opinions via a Twitter poll and out of the 6,772 people who voted (this number is accurate at the time of writing), there are mixed responses. Results showed 57.5 per cent of people who voted think the sauce should be stored in the fridge compared to 42.5 per cent who believe the cupboard is the correct way to keep your ketchup. In another tweet, HeinzUK gave their ultimate choice, it wrote: "FYI: Ketchup. goes. in. the. fridge!!!" according to the ketchup makers. If you check the label on the ketchup bottles, it does say that the sauce should be stored in the fridge once opened and needs to be consumed within eight weeks after this. Back in 2017, the Heinz US Twitter account further explained: "Because of its natural acidity, Heinz® Ketchup is shelf-stable, but refrigerate after opening to maintain product quality." This official stance from the company has only sparked further debate on the matter. One person said: "Cupboard as I hate cold ketchup on warm food. Do fridge dwellers eat cold ketchup? Or bring it out hours before a meal?" "So why is it on the shelves in supermarkets & shops then?" another person asked. Someone else added: "People keep it out of the fridge? *gasp*" "Who tf out here keeping opened ketchup out of the fridge," a fourth person commented. Well, there you have it - though it looks like some people are loyal to team cupboard despite Heinz having its say. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

As a little girl helping her parents and grandparents in the rolling vineyards of northeast France, Sophie Moussié

The latest fashion trend to go viral online doesn’t involve a hot new denim style or designer handbag – it’s about overhauling your entire wardrobe with the help of colour analysis. Professional stylists and amateur enthusiasts alike have been sharing videos of fashionistas swathed in swatches of fabric as they endeavour to discover the palette of colours that suits them best. Also known as ‘finding your colours’, the topic is exploding on social media, with millions of video views on TikTok and 100k posts under #colouranalysis on Instagram. “TikTok users love educational content and transformation stories,” says Cliff Bashforth, managing director of Colour Me Beautiful, which provides personal colour consultations. “Colour analysis provides a captivating narrative, and the system can be proven by displaying ‘before and after’ makeovers, good and bad colours on an individual and colour combinations.” While trends like this year’s ubiquitous Barbie pink will keep popping up from time to time, consumers are increasingly rejecting the idea of ‘must-have’ pieces and adopting a more personalised approach. “With the general conscience turning away from fast fashion, colour analysis is a good way to ensure you’re buying something that will suit you perfectly and last a lifetime,” says Megan Watkins, head stylist at SilkFred. What are the benefits of colour analysis? “For many people, finding their most flattering shades of clothing (and make-up) is a life-changing experience,” says Bashforth. “Wearing your best shades of clothing enhances your natural colouring, brings out your individuality, boosts confidence, and ensures you always look your best, effortlessly expressing your personal style.” As well as guiding how you buy and style clothes, colour analysis can suggest flattering make-up and hair shades. Watkins says: “Finding the right colour palette for you will elevate your entire aesthetic and can even help with making your skin look brighter and minimise dark circles.” What happens at a colour analysis appointment? “It is a common misconception that ‘finding your colours’ is down to your hair colour or eye colour – it’s all about your skin,” says Watkins. “Your skin undertone stays the same no matter your age or how long you’ve been in or out of the sun, so assuming the colour analysis is done correctly, your colour palette will stay the same for the rest of your life.” At a professional colour analysis session, which can last up to two hours, a stylist will look at how different groups of shades look against your face. “Larger coloured swatches – known as ‘drapes’ in the trade – are used to test for the undertone, depth and clarity of the individual’s colouring,” Bashforth explains. “Some companies also use the seasonal method and categorise people into spring, summer, autumn, or winter. “At Colour Me Beautiful we start by explaining our 24-palette system so the client fully understands why he or she falls into a certain colouring type.” The stylist will talk through colour combinations, outfit ideas and make-up suggestions, and you’ll be given a fabric swatch to use as a guide for shopping. “No longer is an individual told ‘what colours to wear’,” Bashforth adds. “Instead a flexible approach has been adopted which means a client is shown ‘how to wear colour’ – it’s more about the shades of a hue, rather than the hue itself.” Can you do it yourself? While a thorough consultation with a specialist is the best way to find your perfect palette, there are some principles you can borrow to try some DIY colour analysis. “Gather up a variety of tops, knitwear etc. in warmer and cooler hues,” says Bashforth, starting with no make-up and wearing a top in a basic neutral shade. “In daylight, stand in front of a mirror and hold each garment up to your face, observing whether your complexion is enhanced and looks fresher, or your skin appears dull or pale.” You could also use the ‘vein test’ to see where you fall on the warm/cool divide. “All you need to do is check your wrist and see if your veins appear as a more green shade or if they appear to be a blue/purple hue,” says Watkins. “If you’re on the green side, this is classed as a warm tone, if you’re veering towards blue or purple then you’re on the cooler side of things.” She adds: “If you’re looking for a colour that suits just about everyone, primary red is a good bet as it partners well with every other colour on the colour wheel.” Leem Ruffled-Hem Woven Maxi Dress in Olive, £145, Selfridges Roman Blue Sleeveless Abstract Print Maxi Dress, £60 River Island Pink Ruched Sleeve Blazer, £65; Pink Wide Leg Pleat Trousers, £40 Oliver Bonas Gold & Yellow Striped Midi Dress, £79.50 Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Dementia diagnosis could be sped up thanks to AI Reading for pleasure in childhood boosts brain health in teenage years – study Stan Wawrinka on setbacks, preparing for Wimbledon and friendship with Roger Federer

Danish pastries are world-famous, but what do you know about the rest of Scandinavian cuisine? With a food philosophy that centres around seasonal produce, perhaps the Scandi approach to cooking is the way forward when considering the environment and the cost-of-living crisis. “It’s very seasonal, lots of vegetables and very clean flavours,” Copenhagen-based chef and food writer Trine Hahnemann says of Danish cuisine. “So salt, pepper, nutmeg; salt, pepper, lemon; salt, pepper, vinegar – it’s not bland at all, we use spices, but we use them one at a time.” Hahnemann, 58, says this emphasis on seasonality helps save money. “It becomes too expensive to buy vegetables that are out of season, that are shipped or whatever,” she explains – but she’s all to aware that the Danish food scene is a bit of a paradox. She mentions produce “that have become everyday things, which people eat every day – like cucumbers, tomatoes and bananas. You can’t convince people there’s also a season for bananas – it’s year round, all the time. They’re the biggest fruit in Denmark”. This doesn’t stop Hahnemann advocating for eating the seasons – which in Denmark means you might be limited to root vegetables and potatoes in the winter. This isn’t necessarily a bad thing, particularly as we’re now coming into summer and there’s a glut of fruit and vegetables available. Summer cabbage, radish, fennel, tomatoes, cucumbers, courgettes, strawberries, tomatoes – they’re all in her shopping basket during this time of year. Hahnemann is a salad fan, and she’s devoted a whole section of her new cookbook, Simply Scandinavian, to them. The chef argues people “don’t take [salads] seriously enough” – and opening a bag from the supermarket won’t quite cut it. “Buy a few vegetables, bake them nicely in the oven with either lemon juice and a little bit of a spice of some kind – it could be garam masala, it could be garlic – then always have a nice dressing. Spend some money on some good oils or good vinegars, because that’s where the flavours are. “Then think about texture… Texture means a lot when we eat.” The moral of the story? “Salads are amazing, because there are no rules – anything can become a salad,” she says. Hahnemann learned traditional Scandinavian cooking from her grandmother, saying: “My favourite dish when I was little that my grandmother would cook for me was meatballs with the cucumber salad.” Her grandma ever explicitly taught her how to make this dish – Hahnemann was instructed to help out, and eventually learned classic Danish recipes through osmosis. “It was much later in my 20s I realised what an amazing gift she’d given me without ever asking if I wanted to be involved – because I was involved, but I was never asked to be part of the cooking. I just saw it all tasted it,” Hahnemann says. Not that feeding Hahnemann was much of a chore: “When I was a child I loved everything. The only thing I didn’t like was a well-done omelette, that was the only thing I couldn’t eat when I was little.” Hahnemann’s grandmother also taught her how to bake, drawing upon the traditional recipes Denmark is famous for. As a child, she practised baking while living on a commune with her parents in the Sixties and Seventies. “There was this idea that children, their creativity should be nurtured, you shouldn’t put limits on things. So I baked all these horrible cakes and the grown-ups would eat them and say, ‘Oh, it’s wonderful Trine’ – and it was nothing like that,” Hahnemann remembers with a laugh. It was only when someone in the commune started giving her tips on beating the butter and sugar before adding the rest of the ingredients that “all of a sudden this world opened up to me about baking”. Hahnemann still uses baking as a tool when she’s “really stressed out”, and has a bakery in Copenhagen putting the spotlight on traditional Scandinavian bakes like cardamom buns and rye bread. She says baking is “the most important thing” about Scandinavian cuisine. “Because of the rye bread, and the whole lunch concept of open sandwiches on the rye bread. The whole breakfast is about bread, then you have all the celebratory baked goods – that you can say we now eat on a more regular basis.” While Hahnemann accepts some “traditions are disappearing, because everybody’s working so much”, she’s keen to keep the spotlight on traditional buns, breads and baking. When she recently taught a baking class, she was “so happy” to have a group of male friends in their 20s sign up, saying: “I think it’s important to keep it alive.” ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27).

You know it's summer when going to the local ice cream or gelato shop becomes part of your daily routine. But what exactly is the difference between these two frozen treats?

More than 50 million Americans will travel this holiday weekend. Here's how to avoid most of them.

Hailey Bieber has divided fans after she appeared to attend her friend Stephanie Shepherd’s wedding in a white dress. Over the weekend, Bieber, 26, was accompanied by her husband Justin Bieber as they attended the Beverly Hills nuptials, where they were joined by fellow celebrities including Kim Kardashian, Kris Jenner, and Malika Haqq, according to photos of the festivities shared by the DailyMail. For the occasion, the Rhode Skin founder opted for a white, backless, long-sleeved gown with a high neck. She paired the look, which she later shared photos of on Instagram, with teal eyeshadow, a pale blue fur purse, and simple jewellery. According to the photographs, Justin wore an oversized white button-down shirt and black pants for the wedding of Shepherd, Kardashian’s former assistant, while the Skims founder, her mother, and Haqq were all photographed in black gowns. On social media, Bieber’s outfit choice has sparked criticism from fans, with some questioning the model’s choice to wear white to a wedding. “The only thing I want to know is why the f**k you wore white to a WEDDING,” one person commented under Bieber’s photos, while another asked: “Why is she wearing white to a wedding???” “Isn’t it against wedding law to wear anything close to white to a wedding?” someone else wrote. “I’m not even hating but it’s a huge yikes…” According to Diane Gottsman, a national etiquette expert and founder of The Protocol School of Texas, who previously spoke to The Independent, the rule against wearing white still applies for most weddings, as she noted that “white is still reserved for the bride” and that guests “should select another colour” when choosing an outfit. As for why guests should avoid white for a wedding, wedding dress designer Madeline Gardner previously told The Knot that it comes down to “the most important thing to keep in mind,” not upstaging the bride. Although many of Bieber’s fans questioned her dress choice, others argued that the model’s dress was actually light blue. “Her dress is light blue, not white,” one person claimed in the comments under Bieber’s Instagram post, while another said: “Before y’all start with your think pieces… the dress is baby blue. She wore baby blue head to toe.” However, others suggested that, even if Bieber’s dress was light blue, the light shade meant that it was still a breach of wedding etiquette. “This is too close to white I fear,” one person tweeted. “Is it me or is that dress pretty much white,” someone else wrote in response to the photos of the couple. While most were in agreement that guests should generally avoid wearing white to a wedding, others pointed out that Shepherd may have requested that attendees wear either white or black to her nuptials. “The theme was white and black right? Because it doesn’t make sense for this woman to be in WHITE at a wedding. I’ll be giving the benefit of the doubt,” one person tweeted. Although Shepherd did not post photos from the wedding, Swizz Beats shared an album of photos taken during the reception, in which Alicia Keys could be seen wearing a green dress. Bieber was not the only guest who faced backlash over the outfit she wore to the wedding, as fans also questioned the appropriateness of Kardashian’s dress, which featured a bra-style top and a skirt with cut-out details. “Is she going to a club or a wedding?” one critic asked. Shepherd, who previously held the role of COO of Kardashian’s KKW company before parting ways with The Kardashians star, married Larry Jackson, the former global creative director at Apple Music who recently created music company Gamma. Olivia Wilde faced similar criticism earlier this year after she wore a white gown to Colton Underwood’s wedding to Jordan C Brown. The Independent has contacted a representative for Bieber for comment. Read More Man sparks debate about engagement etiquette after proposing at girlfriend’s college graduation Woman sparks debate about what makes a dress too similar to a wedding gown Olivia Wilde sparks etiquette debate after wearing ‘wedding dress’ to Colton Underwood’s nuptials Bride’s friend calls out ‘sad and disrespectful’ wedding guests over outfits Influencers called out for visiting and promoting Shein’s factory in China Gabourey Sidibe jokes she ‘needs to take a class’ on ‘boob tape’ Outfit choices for Barbie cast photo sparks hilarious reactions

The Masaccio trains by Hitachi are Europe's first battery-powered trains, and are already running on regional routes in Italy. The hybrid trains can cut emissions and fuel consumption by 50%, with even more effective ones due to debut in two years time.

Bre Tiesi has revealed whether she’d have another child with Nick Cannon, who is already the father of 12 children. The Selling Sunset star shared her thoughts about expanding her family during a recent interview with Entertainment Tonight. Tiesi has one child, Legendary Love, who she welcomed with Cannon in June 2022. According to Tiesi, she’s not sure if she wants to have another child, given how focused she’s been on her career. “I do and I don’t,” she said. “I think that for where I’m at in my career and my life right now, I just don’t know how I could possibly manage another child.” However, she went on to note that she’s not against the possibility of giving Legendary a younger brother or sister. “Part of me does want to give him another sibling, but he has a few of those, so I don’t think he’s necessarily missing out, but it’s hard. I don’t know,” she said, referring to her son’s many half siblings. In addition to Legendary, Cannon welcomed four other children in 2022 with different women. He welcomed his daughter, Onyx Ice Cole, with model LaNisha Cole in September, and his son, Rise Messiah, with Brittany Bell in October. Cannon and Bell also share a six-year-old son, Golden, and two-year-old daughter, Powerful Queen. In November, the comedian and Abby De La Rosa welcomed their daughter, Beautiful Zeppelin Cannon. This is the pair’s third child, as they also share two-year-old twins, Zion and Zillion. The Masked Singer host and Alyssa Scott welcomed their daughter, Halo Marie, in December, one year after their son, Zen, died from a rare brain tumour. In addition, the comedian shares his 12-year-old twins, Moroccan and Monroe, with ex-wife Mariah Carey. Speaking to Entertainment Tonight, Tiesi said that she’s spoken to Cannon about having more children and that he’s “open to whatever”. However, she echoed that if she “can’t do it a hundred per cent, I don’t want to do that”. The realtor also acknowledged that she’s still working on balancing her professional and personal life as a mother of one. “I don’t want to take more attention away from my son than I already do, working like I do, so I’m really trying to figure out how to manage that, and I think adding in another aspect of another human would be very hard,” she explained. Elsewhere in the interview, Tiesi spoke candidly about her unconventional relationship with Cannon, and praised him for being so involved in their child’s life. “So, here’s the thing that I know everyone wants to argue with me about - but he makes his own schedule,” she said. “He can show up every day, when he stops from work. He can come at night. So, he’s here every week, and especially when he’s home, he’s here.” She noted that while she and Cannon don’t have a “set schedule” or “plan things,” he’s still extremely “supportive” of her. “He’s very present and he’s at anything and everything I ask him to be at. So, I’m very happy. He’s very supportive,” she said. During an episode of Selling Sunset that aired last month, Tiesi described her relationship with Cannon as “open,” noting that her “situation is interesting” and that she wouldn’t say she’s “single”. “I don’t want to call it open, but open relationship, I guess. I just know we just had a baby, we’re really happy, so I’m happy in my relationship now,” she said. “I’m not a monogamy kind of person. Everything I’ve ever seen is divorce, and people are unhappy and it ends badly, and the kids suffer. Men can’t keep it together. It’s never us.” Read More Nick Cannon shares Mariah Carey’s ‘high frequency’ reaction to actor having 12 children Nick Cannon accused of misogyny over ‘pathetic’ Taylor Swift remark Nick Cannon forgets one of his children when asked to name all 12 How do I get a mammogram screening? Jonnie Irwin makes rare red carpet appearance as he says ‘every day is a gift’ Nicolas Cage fans praise actor for ‘sweet’ gesture to his son on a plane

Ryan Seacrest earned a plum gig this week, replacing the retiring Pat Sajak as host of “Wheel of Fortune.”

Space disco cowboy

Michelin-starred chef David Chang has poured cold water on the idea that grilling burgers on a barbecue is the optimum way to cook them. The founder of Momofuku Ko, which has two Michelin stars, said that barbecuing patties only serves to turn them into “carbonised crap”, but people keep cooking them like this because of the socialising that is associated with cooking outdoors. On his podcast The Dave Chang Show, the controversial chef suggested that using a griddle to cook burgers is a superior method. Chang, 45, said: “Grills suck for burgers. We have assumed as a culture that in summer, we eat a burger and it’s grilled. “I actually think the grill is a horrible thing for the burger… I think this viewpoint could get me in trouble,” he admitted, but pressed on with his argument against the grill. “The success rate of the griddle is better than the grill, and also there’s no clean up, you have nothing to worry about.” The Korean-American restaurateur continued: “A juicy burger is going to turn into a guaranteed grease fire [on a barbecue], why use it? This whole idea of imparting flavour from the grill, the only flavour that’s being imparted is the carbonised crap that’s on it. “You would need to cook a burger over charcoal for 12 hours to get that smoky flavour. “A backyard burger is an experience that you try to convince yourself is better than it actually is,” he claimed. “It’s the nostalgia, it’s the smells, it’s your friends. But if you actually take it out of the context, it’s not that good.” Chang went on to allege that the close relationship between burgers and grills “is a marketing lie”. “How many places where you think have a good burger, cook it on a grill?” he challenged. However, he did have some praise for barbecued foods. Chang said that grilling corn was “clearly the only champion” and he “can’t think of anything else” that makes corn taste quite as good. Chang has previously shared his opinions on burgers that landed him in trouble. In 2015, he provoked the ire of Australians when he wrote in his blog Lucky Peach: “You know who f***s up burgers more than anyone else in the world. Australians. Australia has no idea what a burger is. “They put a fried egg on their burger. They put canned beetroot on it, like a wedge of it. I am not joking you. This is how they eat their burger.” He also laid waste to the use of wagyu – beef that comes from cattle that is bred in Japan and is highly prized for its marbled fat content – in burgers. In his “burger manifesto”, Chang wrote that it was “the dumbest burger in the world” to use wagyu. “It’s like 70 per cent fat content – it’s disgusting. Would you eat a ground bacon burger? That’s what you’re doing with a wagyu burger,” he said. “Or the idiots that have ‘kobe beef wagyu sliders with a trio of ketchup’ on their menu – that drives me insane.” The chef is also known for speaking candidly about his toxic behaviour while working in kitchens in the past. In his 2020 memoir Eat a Peach, Chang wrote: “When I’m angry, I seethe with such intensity that it can’t simply be emotional. It’s like I’m an animal registering danger.” Hannah Selinger, an award-nominated journalist, wrote in her essay for Eater that “in all my years of restaurant work, I had never seen anything like the roiling, red-faced, screaming, pulsing, wrath-filled man that was David Chang”. She worked as corporate beverage manager at the Momofuku restaurant group in 2008. Chang responded to Selinger’s essay and said that while he didn’t recall specific incidents mentioned by her, “they are entirely consistent with my behaviour at the time, which I did not begin to correct until several years later”. He added that “the bottom line is that I’m sorry”. Apart from his podcast, Chang also hosted Netflix’s travel and food series Ugly Delicious from 2018 to 2020. The show aired two series and featured celebrity guests including Jimmy Kimmel and Nick Kroll. Read More Walk this way... but not like that: How men’s walks became sexualised Jonnie Irwin makes rare red carpet appearance as he says ‘every day is a gift’ Influencers face backlash for promoting Shein factory during PR trip in China Budget Bites: Three light recipes that sing of summer Danny Dyer explains why he has a Toby Carvery Platinum Gold Card Three quick and easy plant-based fakeaways to create at home