Watch Euronews live stream
This 11-year-old is on a sweet mission to thank America's cops.
Did the iconic artist, who died in over 30 years ago, just show up in a new Super Bowl commercial? Yes, yes he did.
A store owner's sweet gestures are making a big impact in her community.
The Duchess of Sussex wrote empowering messages for vulnerable women.
If you order a Diet Coke on a plane, be prepared to wait a little bit.
A delivery truck and its delicious contents sadly didn't survive to see 2019.
And everything else you need to know about serving sparkling wine!
Mimosas are lovely but when you're ready to wake up your brunch or party, try one of these easy sparkling wine cocktail recipes.
The celebrity chef embraces her curves and is speaking out against those who have tried to erase parts of her body.
But the shift won't happen overnight.
There are many varieties of this staple food on the market ... but which one is really the best?
A voyage around Japan reveals the depth of its culinary treats, and in this Taste special, we have some recipe suggestions that you can try and serve up yourselves.
A local YouTube star left the generous tip after ordering two waters.
Love that special spirit? Why you're probably storing your vodka in the wrong place.
People are furious that about the name of this sandwich.
Japan knows how to use soya like no other nation, and soy milk cream can be used in both sweet and savory dishes, as "Taste" discovered.
Soy is one of the great Japanese staples, and Theirry Voisin uses it to great effect
in this latest recipe for "Taste".
Are bees being exploited to pollinate almond and avocado orchards across the country?
They are reputed to be among the best in the world, so "Taste" had to go to Japan's north-east to find out, and chef Thierry Voisin had to cook some in his inimitable way.
In the latest edition of euronews' culinary magazine "Taste" from Japan, Thierry Voisin raves about the excellence of Japanese scallops, and shares a recipe.
Some people do and some people don't. Here's why.
The French master chef has spent a decade working in Japan, and knows the secrets of this important element in Japanese cuisine.