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Time of India
14-06-2025
- Entertainment
- Time of India
NYT Connections hints and answers for June 14: How many did you figure out?
NYT Connections hints and answers for June 14. | Credit: NYT NYT Connections hints and answers for June 14, 2025: NYT Connections, an addictive word game from the US publisher the New York Times, has taken the internet by storm as one needs a strong vocabulary and a great deal of concentration to ace it. Those playing the game are required to arrange a grid of 16 words with seemingly nothing in common into four groups of four while identifying the shared themes. The purpose of the puzzle is to figure out these 16 words that belong to a common category. The words are categorised into four groups: Yellow (easiest), Green (medium), Blue (hard), and Purple (hardest). With that, here are the hints and solutions for NYT Connections' June 14 edition. NYT Connections June 14 categories hints Here are a few hints for today's categories to set you on the right track. Yellow: A female star Green: Popular ink Blue: Popular pups Purple: A dog breed NYT Connections June 14 categories answers Those who feel that they are on the verge of cracking the game should skip this portion. However, if you have given up and are eager to know the answers then here you go: Yellow–Goddess: DIVA, ICON, LEGEND, QUEEN Green–Elements of a classic "Mom" tattoo: ARROW, HEART, MOM, RIBBON Blue– Dogs of the screen: ASTRO, BLUE, HOOCH, TOTO Purple– Terrier: BORDER, BOSTON, BULL, RAT About NYT Connections The game is available for free online. To play, you simply have to choose the four words you feel are related and hit the 'submit' button. If the answer is correct, the words will be grouped together and the category will be displayed with the corresponding colour. However, if you guess incorrectly you will lose one of your four chances. In other words, make four mistakes and your hopes of winning will go up in smoke. So think well and play wisely! First Published: Jun 14, 2025, 16:55 IST Roktim Rajpal is a Principal Digital Content Producer at Indiatimes. He has been an entertainment journalist for a decade. Roktim is a movie buff and specialises in covering South cinema and Bollywood. He also takes a keen interest in web series. Read More
Time of India
14-06-2025
- Entertainment
- Time of India
NYT Connections hints and answers for today (June 14, 2025)
NYT Connections hints and answers for today (June 14, 2025) NYT Connections is back with another thrilling word puzzle. If you're diving into today's New York Times Connections puzzle and find yourself stumped, you're not alone. This clever word game, updated daily, challenges players to sort 16 words into four related groups. Some connections are obvious, while others rely on wordplay, obscure references, or clever phrasing. Today's puzzle, like many before it, mixes straightforward groupings with tricky ones that might require a second glance. Whether you're playing to maintain a long streak or just want to warm up your brain, we've gathered all the hints, group themes, and full answers you need to solve the June 14 edition. What is NYT Connections Connections is a daily word game by The New York Times that tests your ability to find hidden relationships among words. The goal is to identify four groups of four words that share a common link. These links can be thematic, structural, or even more subtle, like phrases or cultural references. How to play NYT Connections by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Scam Exposed: What They Won't Tell You about zero trust! Expertinspector Click Here Undo You're presented with a grid of 16 words and your task is to sort them into four groups of four related words. These groups vary in difficulty, with one usually being quite easy and another relying on wordplay or obscure connections. You can shuffle the grid to help you spot connections, and you have four chances to get it right before the game ends. If you're close to a correct grouping, the game might tell you that you're one word away. Playing on the New York Times website or app, you can also share your results and track your streak over time. Today's NYT Connections hints Here are some subtle hints to guide your thinking: Yellow: A famous female celebrity Green: A well-known brand of pen or ink Blue: Well-loved cartoon or TV dogs Purple: A recognizable type of dog One word from the each group Here's one example from each category to help nudge your thinking: Yellow group: Celebrity. Green group: Stationery. Blue group: Cartoons. Purple group: Dogs. Today's NYT Connections answers Yellow group – DIVA, ICON, LEGEND, QUEEN Green group – ARROW, HEART, MOM, RIBBON Blue group – ASTRO, BLUE, HOOCH, TOTO Purple group – BORDER, BOSTON, BULL, RAT That wraps up today's puzzle. Whether you solved it solo or needed a boost, check back tomorrow for new clues and answers to keep your Connections streak going strong. Also read | Wordle today #1456: Get hints and answer to today's puzzle June 14, 2025
Time of India
11-06-2025
- Business
- Time of India
US based Datadog unveils new AI security tools to tackle emerging risks at DASH 2025
New York: Datadog, the New York-based cloud monitoring and security company, announced a series of new tools on June 10 to help businesses identify and resolve security threats in their artificial intelligence (AI) systems. The unveiling took place on the opening day of DASH Conference 2025 , Datadog's annual two-day flagship event. With AI becoming central to how software is developed and operated, Datadog is seeking to play a leading role in ensuring that businesses can safely adopt the technology. The company introduced several products aimed at improving observability, developer productivity, and security across enterprise AI environments. One of the highlights of the launch was Bits AI , a suite of intelligent agents designed to automate key tasks across site reliability engineering (SRE), security operations, and software development. The agents are capable of troubleshooting incidents, managing alerts, and recommending fixes, reducing the burden on human teams. Also introduced were new capabilities such as GPU monitoring, AI agent monitoring, and the APM Investigator, each aimed at helping enterprises optimise performance, control costs, and detect latency bottlenecks. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Memperdagangkan CFD Emas dengan salah satu spread terendah? IC Markets Mendaftar Undo 'We can all agree that change is happening much faster today with AI than ever before,' said Olivier Pommel, co-founder and CEO of Datadog. 'Our job at Datadog is to make sure that you can tame that complexity, that you can get those risks out of the way, so that you can happily and productively ride those technology waves all the way to success.' Pommel highlighted that Datadog is making substantial investments in research and development to keep up with the rapid advancements in AI. One such result is a new AI model named TOTO , created by Datadog's AI Lab for time series analysis. The company is releasing it as open-weight on the Hugging Face platform to foster transparency and innovation. Alexey, co-founder of Datadog, said the new solutions were designed to enhance the day-to-day experience of developers and engineers. 'We ask ourselves, how can we apply these new techniques to make a difference in your daily work?' he said. In addition, Datadog announced a voice interface for its oncall platform to streamline incident response for support teams. The company also spotlighted its expanding partnerships with AI pioneers such as OpenAI and Cursor, with plans to embed more third-party agents into enterprise workflows. A key concern addressed at the conference was the security challenges unique to AI-native applications. As AI systems increasingly act autonomously—writing code, making decisions, and interacting with other software—they introduce new vulnerabilities that traditional security tools struggle to detect. 'AI has exponentially increased the ever-expanding backlog of security risks and vulnerabilities organisations deal with,' said Prashant Prahlad, Vice President of Security Products at Datadog. 'This is because AI-native apps are not deterministic; they're more of a black box and have an increased surface area that leaves them open to vulnerabilities like prompt or code injection.' To mitigate these risks, Datadog unveiled tools across three core areas: development, application usage, and real-time operations. These include a code security feature that scans external code for hidden threats and suggests fixes using AI, and a LLM Observability tool that tracks unusual behavior in large language models. The Cloud Security module now ensures compliance with standards like those from the U.S. National Institute of Standards and Technology (NIST), while a sensitive data scanner prevents personal data from being accidentally included in AI training datasets. To protect live systems, Datadog also launched the Bits AI security analyst , which helps teams swiftly investigate alerts and anomalies, providing actionable insights to reduce both risk and downtime. (This correspondent was in NY to attend the DASH conference on invitation.) AI Masterclass for Students. Upskill Young Ones Today!– Join Now
Arab News
06-06-2025
- Entertainment
- Arab News
Recipes for success: Chef Vincenzo Palermo offers advice and a spaghetti al pomodoro recipe
DUBAI: Vincenzo Palermo, head pizza chef at TOTO Dubai, has built his career on one belief: 'Pizza isn't just comfort food, it's a craft.' For the latest updates, follow us on Instagram @ Originally from Apulia in southern Italy, Palermo has spent years refining his skills. His journey began early, watching the baking process in his family kitchen as a child. He went on to study at Rome's API Pizza Academy. Over the past 14 years, his career has taken him from Italy to Russia, France, the US and now the UAE, with his pizzas earning international recognition and awards along the way — including a historic win as the youngest-ever World Champion of Neapolitan Pizza in 2018. When you started out, what was the most common mistake you made? I believed that cooking was just about combining ingredients correctly and adhering strictly to techniques. My focus was on the mechanical aspects of executing everything 'correctly,' but I didn't always bring myself into the dish; that was my biggest mistake. Coming from a family where food was never just food — it was tradition, emotion, and memory — I learned discipline and focus. Over time, I realized that every dish must tell a story. It could be a childhood memory, a moment of celebration, or simply a feeling you want to share, but if you do not put your heart into it, then no matter how perfect the dish appears, it lacks soul. The kitchen is not just about skill and technique, it's a place for passion. Food is a language, and love is the message. That is what I try to pass on now, both to my team and on every plate that leaves the kitchen. What's your top tip for amateur chefs? My journey began in a very humble way. I was just a child when I first stepped into the kitchen, helping my mother, making my first pizzas and simple pastas with curiosity and joy. That passion never left me. So, my top tip is this: Do not underestimate yourself just because you are cooking at home. Get into the flow, cook with heart and love, and do not place limits on what you think is possible. Everything we create in a professional kitchen, even the most refined dishes, can absolutely be recreated at home with the right mindset. Cooking is mostly about emotion, not technique, and that emotion can be felt whether you're in a Michelin-level kitchen or your own. Believe in your hands, trust your ingredients, and enjoy the process. What one ingredient can instantly improve any dish? I'd say flour. The right flour for the right dish is absolutely essential. In Italy, we don't just say 'flour,' we talk about 'tipo 00,' 'semola rimacinata,' 'integrale'… Each type of flour has a specific purpose, and choosing the right one shows respect for the dish and the tradition behind it. Using the right flour is like choosing the right language to express yourself. It's the base of everything, the foundation. Even for home cooks, this choice can make the difference between something good and something truly authentic. When you go out to eat, do you find yourself critiquing the food? As a chef, it is natural to notice the details, but I try to approach it with an open mind. What's the most common mistake or issue you find in other restaurants? A lack of authenticity and a disconnect between the dish and its cultural roots. Authenticity and consistency are key, and when they're missing, it affects the overall experience. When you go out to eat, what's your favorite cuisine or dish to order? Honestly, I love to try everything. For me, eating out is about enjoying food and learning. Every culture has its own traditions, techniques and flavors, and I want to understand the story behind each dish. I'm always curious. I taste something new, study it, and then think about how that ingredient or idea could inspire something in my own kitchen. That is how we grow as chefs — by keeping our minds open and constantly learning from others. What's your go-to dish if you have to cook something quickly at home? Without a doubt, it's spaghetti al pomodoro. What could be more Italian than that? It is full of soul. I love it because it represents everything I believe in: simplicity, quality and passion. When I cook it at home, even if I'm short on time, I give it my full attention, from choosing the best tomatoes and olive oil to making sure the Gragnano pasta is cooked perfectly al dente, which is non-negotiable. What customer request most annoys you? Requests that compromise the integrity of a traditional dish can be challenging. While I fully respect dietary restrictions and personal preferences, altering a classic recipe beyond recognition takes away from its authenticity. I believe in educating diners about the origins and significance of each dish to foster greater appreciation and respect. What's your favorite dish to cook? Pizza. It's more than just my profession, it's a piece of my heart. I have a vivid memory from my childhood: my mother and sister in our home kitchen, cooking pizza in a pan. Of course, it was not the 'right' way by traditional standards — she was not a trained chef, she was a home cook — but, like many Italian mothers, she found her own way to make something special with what she had. Even if the technique was not perfect, the love and passion she put into it made it unforgettable. Sometimes my sister would join her, and for me, that pan pizza became a symbol of family, comfort and creativity. Pizza means everything to me because of what it represents: love, family and the joy of making something beautiful from the heart. What's the most difficult dish for you to get right? For me, it's fish. It may seem simple, but it's not easy to cook perfectly. Fish is delicate. You must respect the texture, the temperature and the timing. One second too much, and it's dry. One second too little, and it's raw. I always need to stay focused and keep learning. That challenge is part of what makes it so rewarding when you get it just right. As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? Honestly, I can't stand chefs who shout. We've seen it too many times in movies and on TV: the angry chef screaming, throwing pans, creating fear in the kitchen. Unfortunately, this happens in a lot of kitchens. But this is not leadership. This is not how great food is made. The kitchen is not a battlefield, and the people around me are not soldiers or slaves — they are humans, artists, professionals. As any of my team will tell you, I'm calm; I like to joke, and I create a relaxed environment. That doesn't mean we're not serious. When it's time to push, I push. But we push together — fast, sharp, focused — as a team. Respect is the true foundation of a great kitchen. When people feel valued and inspired, not afraid, they cook with love. And that love is what reaches the plate. Chef Vincenzo Palermo's spaghetti al pomodoro recipe Ingredients: 200 gr spaghetti from gragnano 300 gr San Marzano peeled tomato Fresh basil 2 cloves of garlic Salt Pepper 4 tablespoons of extra virgin olive oil Parmesan cheese Instructions: In a pan, gently sauté crushed garlic in olive oil. Add the tomatoes and let cook for about 10–15 minutes and add salt and pepper. In a pot, put water and salt and make it boil. Boil spaghetti until al dente, then transfer it to the sauce with a bit of cooking water. Toss everything together and finish with fresh basil and a drizzle of olive oil. Serve it with a gentle parmesan cheese on the top. Buon appetito!
Edinburgh Reporter
19-05-2025
- Business
- Edinburgh Reporter
New way to pay on trams from today
The operator of Edinburgh's tram network has launched its new payment solution, 'Tap on, Tap off' or TOTO, which is now live in the capital. The first customers using the new system rode the tram this morning, after tapping a contactless card or device on the existing platform validators. This marks a significant step forward for the operator, allowing more seamless bus and tram travel in the city thanks to partnerships with Edinburgh Trams' sister company, Lothian, and facilitated by payment provider Flowbird. Lea Harrison, Managing Director of Edinburgh Trams, said: 'The launch of ToTo today comes today following months of hard work from colleagues across the business, and would not be possible without significant investment in existing infrastructure. We believe that ToTo future-proofs the tramway, making it easier and more efficient than ever to use the tram to glide across the city.' Lea was joined for the official launch this morning by David Thompson, General Manager-Transport for Flowbird, Lothian Buses' Head of Product Strategy Stevie Chambers, and the City of Edinburgh Council's Deputy Leader, Councillor Mandy Watt. David Thompson said: 'At Flowbird, we're proud of our partnership with Edinburgh Trams, alongside Lothian Buses, in developing and delivering Scotland's first multimodal, multi-operator account-based ticketing system. Edinburgh is a true 'world' city and so it is fitting that its people, along with millions of visitors, should benefit from technology that makes travel on the tram and bus network seamless, easy to use and cost effective. By doing so, we encourage a modal shift to more sustainable transport and help to make cities more liveable.' Deputy Council Leader, Councillor Mandy Watt said: 'I'm delighted to have attended the launch of the new ToTo system today. I really enjoyed meeting colleagues from Edinburgh Trams and Lothian Buses to hear about the new system and see the first journeys being made. This key development reinforces our integrated, seamless, and accessible public transport network here in Edinburgh, which is the backbone of any major city. It's fair to say that when it comes to our public transport network, we punch well above our weight compared with similar cities. 'In addition to existing tickets, travel across our trams and buses will now be even easier and more convenient than ever with ticket prices automatically capped at the cheapest daily and weekly rate for those using ToTo. Our excellent public transport system is an inclusive form of travel – it provides an alternative to car use especially for people on lower incomes or with mobility issues. Low carbon travel is also a cornerstone of our wider climate ambitions and I'm sure that ToTo will encourage greater use. 'I'm proud of the part the Council has played in delivering this milestone and commit to working with our transport operators to deliver yet more improvements to our public transport network. 'I have no doubt that many millions of journeys in the coming months will be made using the new system and everyone involved has my sincere thanks. We're committed to keeping Edinburgh moving and ToTo is a very welcome addition to the transport landscape.' Reminder to tap off Customers are reminded that, unlike on Lothian Bus services, they are required to 'Tap off' when they leave the tram, in order to complete their journey and be charged the correct fare. If the same card or device is not used to Tap off, the journey is registered as incomplete, and customers will be charged the full Airport Zone fare of £7.90. This system works alongside Lothian Buses' existing TapTapCap system to cap bus and tram travel across the city at the Cap rate, aligning Edinburgh Trams with services offered by its sister company. Sarah Boyd, Managing Director of Lothian Buses said: 'Lothian is delighted to work with Edinburgh Trams to further enhance our TapTapCap solution which now offers integrated payment for journeys across the city's bus and tram network. 'The introduction of daily and weekly capping across both modes will ensure that customers using the same card or device can always benefit from the cheapest Pay As You Go fare regardless of how their travel plans might change.' Customers who benefit from existing concession cards or use a Ridacard should continue to use these as before and aren't required to tap off to end their journey. Each contactless card or device can only be used for one standard Adult fare – customers travelling in groups or with children should still use the ticket vending machines on platforms or the Bus & Tram App or Edinburgh Ticket to pre-purchase their tickets. Click here for additional information about 'Tap on, Tap off' – FAQs and terms of use. Pic Greg Macvean 19/05/2025 Edinburgh Trams – launch of TOTO (tap on tap off) scheme Sarah Boyd Managing Director of Lothian with Lea Harrison Managing Director of Edinburgh Trams with Martha at the launch The official party from Lothian, Edinburgh Trams and Flowbird at the launch Edinburgh Trams – Lea Harrison Managing Director of Edinburgh Trams with Alfie at the launch of TOTO (tap on tap off) scheme Pic Greg Macvean 19/05/2025 Like this: Like Related
