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India has discovered natural gas off the Odisha coast in the Mahanadi deepwater basin. The find adds to the country's efforts to boost domestic hydrocarbon output and reduce reliance on energy imports. Users are sharing the news widely, with many welcoming it as a positive step for India's energy security and for the development of the Odisha region.

Food creator Max the Meat Guy has released a new cooking video in which he attempts the strangest family recipes submitted by his audience, putting heirloom and unconventional dishes to the test on camera. The format follows his established style of reacting to and recreating follower-sent recipes, and it is drawing large audiences as viewers check whether their own submissions made the cut.

Food creator Max the Meat Guy has released a new video in which he cooks and tastes secret family recipes submitted by his audience. The video is drawing major attention, topping food content worldwide with engagement exceeding 3.2 million likes. Fans are praising the concept of home cooks' cherished dishes getting a professional chef's treatment, and many are sharing their own family recipes in response.

With Halloween coming up, a parent is making pointy elf ears for children using a simple band-aid method, testing it first on themselves. The result is described as cute and comfortable, with the technique credited to experience from LARP. The ears reportedly stay comfortable enough to wear during everyday activities like doing the dishes.

A new recipe shared by TODAY puts a seasonal spin on a classic comfort food, adding an apple cider glaze to meat loaf for a fall flavor. The dish fits the seasonal shift toward autumn ingredients like apples and cider. Home cooks looking for cozy weeknight dinner ideas are picking it up.

Japanese seafood company Nissui is collaborating with Rohto Group on a joint project featuring a "Buriroto don" — a yellowtail rice bowl — being offered in Osaka. The unusual pairing of a food company and a pharmaceutical and skincare group has drawn attention in Japan, with food industry media covering the campaign as an example of cross-industry collaboration.

A home cook is sharing their excitement over a dish they finally made, saying they are still dreaming of it. They followed the recipe exactly, using Chardonnay as the wine, homemade chicken stock, and Parmigiano Reggiano, then served it in a bowl with crusty, chewy bread toasted in the oven. Comments are likely focused on the classic combination of wine, stock and cheese, and how simple ingredients elevate an everyday meal.

Japanese udon chain Marugame Seimen has introduced a new menu item, the Niku Kara Maze Udon, developed jointly with entertainer Matsuoka Masahiro. Food media describe the dish as thick, rich and spicy, with a bold 'spicy and delicious' flavour that clings to the noodles. The launch is drawing attention from fans of the chain and of the celebrity collaboration.

Klang, a conversation AI startup based in Helsingborg, Sweden, has raised €1.32 million in funding and released an open speech-to-text model for the Swedish language. The move gives developers and researchers free access to Swedish transcription technology, a resource that has lagged behind English-language tools, and provides the company with capital to continue building its conversational AI products.

A person is slow-simmering cod with ginger and onions in a clay pot to bring traditional fish dishes to their mother in hospital, saying fish is good for her health. They also brought her dragonfruit, papaya and roasted unsalted nuts and seeds the previous evening, sharing the quiet routine of caring for a parent through home-cooked food.

A cook in Germany is preparing baked pointed cabbage (Überbackener Spitzkohl), describing it as one of their favourite dishes and a good fit for the day. The dish is shared with autumn-themed food hashtags, highlighting oven-baking, crunch and comfort cooking for the season.

Japanese TV personality Nozomi Tsujii is drawing attention with a series of posts about her home life. She showed off a lunch box packed with side dishes, cooked stuffed peppers using vegetables harvested at home, and shared a story about her eldest son's particular post-bath routine, which left her baffled. Fans praised her beautiful food presentation and expressed envy of her home-grown vegetables.

Forager and cookbook author Alexis Nikole Nelson's recipe for juniper-cured carrot lox has been published by KCRW, offering a plant-based take on the smoked salmon classic. The dish uses cured carrots seasoned with juniper to mimic the texture and flavor of lox, reflecting Nelson's well-known approach to creative foraged and vegetarian cooking.

A Nepali village food vlog is drawing attention for a traditional cooking episode featuring baigun, a green eggplant dish, prepared alongside buff sikuti, a dried buffalo meat preparation. The footage shows the dishes being cooked and eaten in a rural Nepali setting, showcasing authentic village cuisine and traditional food preparation methods from the region.

A rustic village cooking channel has drawn over 1.3 million likes for a recipe baking green bread using fresh spinach, prepared outdoors in a traditional countryside style. The dish, blending ordinary dough with leafy greens for its striking color, has caught attention as part of the ongoing popularity of slow, rural food videos that showcase village life and simple homemade cooking to a worldwide audience.

A home cook is preparing a traditional Tartiflette, the French Reblochon cheese and potato dish, along with sautéed mushrooms, saying there is no such thing as too much cheese. The Tartiflette will be served with a garden salad for Sunday dinner, while the mushrooms are set aside for a different meal.

Cookbook author Carleigh Bodrug is being featured for her approachable plant-based cooking, with a profile highlighting easy recipes for everyday home cooks. Known for simple, waste-reducing vegan dishes, she is drawing attention from readers looking for accessible meat-free meal ideas. The feature points to her growing influence in the plant-based food space.

Serious Eats has published a recipe for a cheesy white bean skillet that recreates the flavors of French onion soup, with melted cheese and savory broth notes in every bite. The dish is being promoted as a quicker, heartier way to enjoy the classic soup's best elements as a one-pan meal.

Yoshinoya, the Japanese beef bowl chain, is drawing attention with its thick-cut braised pork belly set meal. Food writers and diners are praising the dish, with one columnist describing it as delivering a perfect evening after trying the much-discussed menu item. The set is generating buzz online as customers share their impressions of the chain's move beyond its classic beef offerings.

Hetty Lui McKinnon's lemongrass tofu and broccoli recipe is winning praise from home cooks, largely thanks to a punchy lemongrass marinade that doubles as the stir-fry sauce. The New York Times-published dish is being shared enthusiastically, with fans calling it a standout vegetarian weeknight meal worth making.

A recipe for methi pyaz lachha paratha, a flaky layered flatbread made with fenugreek leaves and onions, is attracting massive attention online. The dish, a popular staple of North Indian home cooking, is being praised as seriously addictive, with viewers engaging heavily with the step-by-step preparation and sharing it widely among food lovers.

Swedish AI speech startup Klang has raised €1.32 million in funding and released an open speech-to-text model for the Swedish language. The move puts a high-quality, freely available transcription tool for Swedish into developers' hands, a resource that has been scarce compared to English-language models. The release is being noted as a step for Nordic language technology and for smaller languages in the AI era.