The 67th Grammy Awards had no shortage of smart menswear looks. Troye Sivan wore a spring-ready, elegant Prada lilac suit, tastefully monogrammed with his initials (which he happens to share with Taylor Swift, who rocked her own first initial on her upper thigh in what is no doubt one of her many Easter eggs). Newly minted Best Rap Album winner Doechii put on an instantly classic gender-bending suit-and-tie-and-gown piece from tailoring expert Thom Browne. Host Trevor Noah kept things simple but classy in a midnight blue Giorgio Armani suit. Yet the celebrity men’s fit that made the most noise, at least online, was obvious: No one could stop looking at, or talking about, Jaden Smith.
Jaden, rapper and noted son of Will and Jada Pinkett Smith as well as sibling to Willow, arrived on the red carpet alongside his sister at the Crypto.com Arena in Los Angeles wearing… a castle? On his head?
No one was really sure what to make of the fit. (And if you’re wondering why Jaden and Willow were there at all, it’s because Will was presenting.)
Jaden Smith attends the 67th Grammy Awards at Crypto.com Arena on February 2, 2025, in Los Angeles.
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To be clear, we weren’t sure it was supposed to be a castle headpiece. It could have just been a regular mansion-style house. While Willow was clearly going for sexy in a matching bra and underwear set under a full coat, no one is quite clear on what Jaden was trying to do.
Here’s what we do know: Jaden wore a handsome Louis Vuitton black suit, according to the New York Times. The castle-headpiece was sculpted by Dora Abodi, a designer from Transylvania. Again, per the Times, “Wearable Vampire Castle Headpiece” costs about $4,600 and at 6:30 p.m. EST, “there was still one in stock. Per the site.”
It sounds like a joke. It’s not. And to be fair, this isn’t Jaden’s first time turning heads with puzzling accessories—he carried his own severed hair at the 2017 Met Gala. But what we’re most curious about is how it felt to carry all that castle on top of his head. It sat awkwardly on him, tipping over from time to time. But if he wanted attention, he got it: Kanye West and wife Bianca Censori shocked when she took off her coat to reveal a nude slip that left exactly nothing to the imagination. Still, the internet onlookers are more puzzled about Jaden’s sartorial statement.
You may not have heard of Benson Boone, but you've certainly heard his hit song "Beautiful Things." The rock-pop power ballad was been everywhere since its release in January 2024. Now, a year later, he's one of the nominees for Best New Artist at the 2025 Grammys. Though he didn't win in that category (Chappell Roan did), it seems like we'll be hearing a lot more about Boone very soon.
But because Boone is just 22 years old, you might be wondering how much this overnight pop wonder makes.
What is Benson Boone's net worth? And will we be hearing from him a lot more in the future? Here's what this impressive singer has accomplished so far, and why 1 billion streams of "Beautiful Things" on Spotify certainly counts for a whole lot.
Benson Boone's Net Worth
According to several sources, including Prestigeand Finance Monthly, Benson Boone's net worth is at least $1 million dollars. His first album ever, Fireworks & Rollerblades, only was released in 2024, and prior to that, Boone had released two EPS: Walk Me Home in 2022 and Pulse in 2023.
Throughout 2024, his smash hit from Fireworks & Rollerblades, "Beautiful Things" topped the Spotify charts with at least a billion streams. And that doesn't begin to count how much his songs will blow up after his Grammy nomination and performance. So, it's safe to say that for now, Benson Boone's net worth may seem modest for a mega-famous pop star. But it's also safe to say that this is just the beginning.
The 2025 Grammys kicked off with a massive supergroup consisting of the band Dawes, Brittany Howard, St. Vincent, John Legend, Sheryl Crow, and Brad Paisley. The song was "I Love L.A." and as host Trevor Noah pointed out, the thrust behind the song was to celebrate the fact that, despite the destructive fires, the city of Los Angeles had "found its spirit."
As Noah made clear, the Grammys were raising money for various small businesses as well as community recovery in general. And, as reported by Variety, several celebrities on the red carpet for the Grammys wore blue heart pins in support of MusiCares.
But the opening number celebrating everything great about L.A. was somewhat, sneakily, a blast from the past. And if you didn't recognize that track, it's actually a killer Randy Newman song from 1983. That song is "I Love L.A." which was the first track on Newman's album Trouble in Paradise.
SATURDAY NIGHT LIVE -- Episode 14 -- Pictured: Musical guest Randy Newman performs on February 26, 1983 -- Photo by: Alan Singer/NBC/NBCU Photo Bank
This album is probably most famous for the song "The Blues," which was a duet between Randy Newman and Paul Simon. For millennials and Gen-Zers, Randy Newman is probably more famous as the guy who wrote "You've Got a Friend in Me," which was, essentially, the theme song of Toy Story in 1995.
But, "I Love L.A." is one of his underrated bangers, and hearing it at the Grammys in 2025 was perfect. And, this fantastic cover of Randy Newman should remind serious music fans everywhere of the greatness of all of Newman's albums. There are a lot more underrated tracks where that came from.
Kylie Jenner and Travis Scott's daughter Stormi Webster turned 7 on Saturday, February 1. On the occasion, Kylie hosted an intimate Hello Kitty-themed birthday party which screamed extravagance. Pink decor, plush toys, cutesy cutlery and playful elements inspired by Hello Kitty filled the space, creating a dreamy wonderland. Kylie treated fans to glimpses of the elaborate birthday bash on her Instagram Stories. Major highlight: Too-good-too-eat snacks and sweets. The carousel began with Stormi holding a chocolate cupcake in her hands. The dessert was drizzled with a generous amount of fresh cream on top. A swirly pink candle and cartoon motif completed the adorable treat.
Another picture featured a tray filled with lip-smacking goodies. There were several Hello Kitty-shaped crispy and crunchy waffles, pink candy floss, pink heart-themed marshmallows, sliced strawberries, blueberries, red berries and pomegranates.
A stack of Hello Kitty chicken noodles was arranged on a table. Do not miss the cute pink bowls in front decorated with cartoon illustrations.
Oh, you thought that was it? Well, not quite. The lavish and exotic menu also had pink-coloured pretzels and sugar cookies topped with white frosting and rainbow sprinkles. Pink starburst candies and strawberries covered in pink icing had us drooling and admiring. Other items that made it to the feast were a bowl of rice, a cup of popcorn and sticks of pink Pocky. Sugary candies — all pink in hue were there as well.
How can we forget the birthday cake? After all, no birthday celebration can be complete without it, right? In this case, it was a creamy, layered cake decorated with white icing. Pink ribbons were seen on the sweet delight as well. Chocolate fillings coated with pink were stuffed inside the delectable cake. Sugar pearls were arranged on top and the words, “Happy Birthday Stormi” were written in pretty pink icing.
Sharing the delish items, Kylie Jenner wrote, “Setting up for my princess Stormi's birthday sleepover." What a birthday!
Most foodies who travel for food (who doesn't these days) across Tamil Nadu will tell you about Madurai's love for mutton. If chicken is your thing, then the same culinary enthusiasts will recommend a trip to cities in the erstwhile Kongunad region. This belt in Tamil Nadu's south-west includes cities like Coimbatore, Salem and Erode. Kongunad cuisine has its own distinct culinary identity with original flavours and the use of ingredients like freshly grated turmeric, coconut slivers and free-range chicken.
The Kongunad region is famous for chicken farming and poultry - Namakkal is one of Tamil Nadu's centres for egg production. Even though most homes and restaurants in large urban centres like Coimbatore have made the switch to broiler chicken, many of the traditional recipes still lean on high quality free-range chicken that is available in the region. Almost each time I come back to Coimbatore; I discover a new chicken dish at one of the city's emblematic eateries.
I still remember my first meal at Valarmathi mess, a family run restaurant in the Racecourse Road area where I tried the pichu potta kozhi (shredded chicken) cooked in traditional Kongunad style. And then there is the Pallipalayam chicken - pan fried nuggets of chicken flavoured with a zesty masala and finished with coconut slivers, that I first tried at Haribhavanam.
During my last visit to Coimbatore, I was at O Cafe, the all-day diner at the O by Tamara where the team had put together a special Kongunad Thali that included some staples from the region like the Arisi Paruppu Sadham. Until recently most of the local dishes were served only at family-run restaurants or in homes. Quite a few newer restaurants in the city like O Cafe are changing that. One of the standout dishes in this special platter was the Kongu "Nattu Kozhi' varuval (tender chicken with freshly ground spices).
Kozhi varuval translates to chicken fry from Tamil. This dish uses a freshly made masala (see recipe) that elevates the flavour profile of this dish. The masala blends quite a few spices including kalpasi (also known as Dagad phool in Hindi) This spice releases a very distinctive earthy, almost smoky flavour when it's heated with cooking oil or ghee. It might seem like a laborious process, but making your own fresh masala is well worth the effort. This dish works well as an accompaniment with rice or dosa. You can reduce the gravy by simmering it and serve it as an appetiser.
2-3 tbsp home-made chicken masala power. (Recipe below)
1/4 cup chopped coriander leaves for garnish
Salt (to taste)
To roast (for chicken masala )
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp whole pepper corns
1 tbsp cumin seeds (Jeera)
2-3 Black stone flower (kalpasi)
3 Cloves
1 Cardamom
2 Cinnamon sticks
3 Dried red chilies
1 Bay leaf
5-6 Cashews
The home-made chicken masala powder works best. You can also use a chicken masala powder from your local supermarket instead.
Method
1. Dry roast all the ingredients (in the "to roast " list) on a low flame for about 2-3 minutes. Allow it to cool. Transfer these ingredients to a blender. Grind to a coarse powder.
2. Heat oil in the pan before adding fennel followed by shallots and curry leaves. Saute the onions until they turn golden brown. When the onions turn brown, add chopped tomatoes. Stir and saute till it gets mushy.
3. Add the chicken pieces, turmeric powder, and salt, mix well and cook for bout 2-3 minutes.
4. Add the freshly ground masala powder along with the appropriate quantity of water. Close the lid and allow it to cook for about 20-25 minutes or until the chicken is completely cooked. Stir in between if required.
5. Let it simmer for about 3-4 minutes once the chicken is cooked till it reaches the desired consistency.
Angad Bedi and Neha Dhupia are known for their disciplined fitness routines and healthy dietary habits, and their culinary adventures are a treat for their fans. On Wednesday (January 29), Angad shared another food update on Instagram, offering a glimpse into his breakfast routine. In the video, the actor pointed the camera toward his home cook. On the table, we couple spot a plate of halwa and a bowl of chana (chickpeas).
In a light-hearted moment, Angad Bedi said, “Subah kya banaya tumne? Baaton ke alawa inhone banaya halwa aur kaale chaane. Ye halwa jau kaale chaane de andar aur ye jaave mere pet de andar. (What did you make this morning? Apart from talking, she made halwa and black chickpeas. This halwa will go inside the black chickpeas, and this will go inside my stomach.)” The side note read, “Desi khuraak part 1. Mrs nu hoya self-importance da attack. (Desi food part 1. Mrs. got a self-importance attack).” He hashtagged the post with the word “food porn.”
In a follow up post, Neha Dhupia asked Angad Bedi to share his reaction to the food. To which, he said, "Kya bole, kha rahe h, swaad hai. (What should I say? I am eating it. It's very tasty)." Angad added, "Khuraak enhu kehnde aa khurak. Ye khaoge, training jabardast karoge, tej daudoge te apni Mrs ka saamna kar paoge. (This is food. You will eat this, you will train better, you will run faster and will be able to face your wife.)" The caption read, "Desi khuraak part 2. Strictly for men who wish to face their wives in battle."
Previously, during a vacation in Queensland, Australia, Angad Bedi and Neha Dhupia indulged in some delightful food experiences. First, Neha shared a picture of seafood pasta paired with a fizzy drink and a slice of lime. The frame also featured another bowl of pasta, which, as Neha described, happens to be her "comfort spot." How do we know? In the caption, she wrote, "Went extra Italian for dinner. Pasta = my comfort spot!" Their food-filled journey in Queensland clearly left fans craving for more details. Read all about it here.
Before that, Angad Bedi and Neha Dhupia hosted a Spider-Man-themed birthday for their son Guriq's birthday. From a delicious two-tiered cake decorated with edible football adornments and a superhero illustration to other lip-smacking dishes, the bash was truly a foodie's dream. Oh, the post also came with the revelation that Neha is a fan of candy floss. But TBH, who isn't? Click here to know more.
Don’t be fooled by recent headlines reports of sluggishness, American whiskey remains as popular as ever. According to the latest figures from the Distilled Spirits Council of the U.S., the category accounts for $5.3 billion in annual sales. And during the first three quarters of 2024, super-premium-and-above offerings—those priced at $30 and up—were still climbing sharply. Which brings us to the bottle we’re uncorking today: the non-age-statement flagship from Blade and Bow.
Top shelf labels like these are keeping momentum going. In the case of Blade and Bow, it’s been a slow but steady movement. Although the Kentucky bourbon maker was officially launched in 2018, it actually draws heavily on the hallowed history of Stitzel-Weller, a legendary Louisville distillery that was originally founded back in 1935.
That facility shuttered in 1992, but the current makers of Blade and Bow utilize a solera aging method, in which no barrel is ever fully drained. Therefore, according to them, a small fraction of that old liquid is always present in every bottle you open today. The name of the brand calls back to the five keys that supposedly hung on the door of Stitzel-Weller. Each one correlates to an essential step in the bourbon making process: grains, yeast, fermentation, distillation, and aging.
It all makes for a great conversation starter on a label, as does the decorative key that hangs down off the collar of the bottle. But the conversation falls flat if the liquid inside doesn’t pass the smell taste. Thankfully, Blade and Bow backs up with bonafides. Let’s have a pour and see what makes it so special.
Blade and Bow is a versatile bourbon that complements cocktails and sips well neat.
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Bottom line: Blade and Bow is a spry and fruity everyday sipping bourbon that’s equally effective as a neat pour as it is in your favorite classic bourbon cocktail.
Casks: Charred American oak.
Still: Column still for initial distillation, followed by a second run in a doubler
Proof: 45.5 percent ABV, 91 proof.
Age: No age statement
Mash bill: Undisclosed, with a minimum of 51 percent corn by law. Experts speculate that it’s a four-grain recipe including rye, barley, and wheat
Appearance: Varnished copper
Nose: Stone fruit and toasted oak staves
Mouthfeel: Medium-bodied
Taste: An elegant balance between vanilla sweetness and spicy, earthy cereal grain.
Finish: The earthy-sweet tandem basses the baton to darker threads of charred wood, which fade relatively fast.
Blade and Bow has a lot going for it. The tannish tipple is an easy-drinking, well-rounded bourbon that benefits from a mash bill that likely includes wheat as well as rye. It gives ever-so-gentle tones of stone fruit as it pours into the glass. Although somewhat muted, those apricot and peach notes are increasingly discernible as it warms to room temperature.
An initial sip reveals earthy elements of cereal and hay. Upon repeated exposure, they share the palate with subtly sweet threads of vanilla and caramel. And though those specific notes are quite commonplace in the realm of Kentucky bourbon, they're emboldened here by a firm finish of burnt oak. It’s a sensual journey that doesn’t come about by accident.
“It’s use of the solera system in its distilling is more typically found in other spirits like rum or sherry,” says Max Block, president of hospitality experience agency Carvingblock. “Here, it lends a bright, fruit-forward aroma, and on the palate finishes with a oaky and warmly spiced linger. It’s an easy bourbon to excite both friends that are simple-pleasure seekers and those more in-the-know.”
Its age-stated older sibling, Blade and Bow 22-Year-Old has long been one of my favorite bourbons for the top shelf. But it also typically retails for around $1,700. The far less expensive flagship affords me a minuscule taste of Stitzel-Weller history at a fraction of the cost.
How to Drink Blade and Bow
The best way to drink any spirit is, invariably, however you damn well please. But when first sampling something new, I always suggest exploring it neat in a snifter at room temperature. This allows you the most honest expression of the liquid in question.
With Blade and Bow specifically, I would consider adding just one small drop of water from a pipette in order to free up some of the more gentler aromatics. Then taking small sips after it has opened in the glass. But its sweet and spice components are also showcased compellingly in cocktail form.
At By The Way, a new cocktail bar in Charleston, SC, Keith Benjamin is taking it to large format.
“We dreamt up this really cool, family-style old fashioned,” says Benjamin, the bar’s cofounder. "We create the cocktail in a decanter and bring it over for sharing. It serves six to eight people, comes with the glasses iced down, with big cubes and all the garnishes. When thinking about the right bourbon, we knew we wanted to select Blade and Bow, a delicious spirit by itself, that speaks to our guests and connects everything in the cocktail.”
History of Blade and Bow
Blade and Bow is tied to one of bourbon’s most storied distilleries: Stitzel-Weller. The legendary facility on the outskirts of Louisville, KY, gave birth to some of the biggest labels the industry has ever known like Pappy Van Winkle, Old Fitzgerald, and Weller.
Inside the modern day Stitzel-Weller Distillery.
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Blade and Bow’s parent company, Diageo, has owned and operated the site since 2014. Shortly thereafter, it launched this particular line to honor and preserve the legacy. In liquid form this preservation is achieved through a solera system of fractional blending. Bourbon fans can enjoy a small taste through both the flagship Kentucky Straight offering alongside the 22-Year-Old, an annual limited release.
“What I like about Blade and Bow is that it is one of only two solera bourbons in America,” notes Carl Gilbert, bar manager at Marbled and Fin in Charleston, SC. “That brings it to a different level of quality and production methodology that sets it apart from other bourbons that people traditionally enjoy. That process rounds out the product and produces a more smooth and enjoyable whisky…because the solera system is so wildly unique.”
How Is Blade and Bow Made?
It’s important to note that there is currently no commercial-scale whiskey production taking place at Stitzel-Weller. Diageo maintains the site mainly as a museum for bourbon lovers. There is, however, a dwindling supply of aging stock within its massive 90-year-old warehouses—stuff that was distilled there prior to the shuttering of the stills back in 1992. Today it represents some of the last known stores of Stitzel-Weller whiskey on earth.
A minuscule portion of that juice makes its way into Blade and Bow expressions by way of the aforementioned solera system. But we don’t know much else about the bourbon that comprises the majority of the liquid in the glass.
It comes from Kentucky, as plainly stated on the bottle. It very likely contains wheat in its mash bill—a hallmark of the style of whiskey historically produced at Stitzel-Weller. And it definitely ages in new charred American oak for more than four years, as required by law; if a Kentucky straight bourbon whiskey is aged for less time than that, it must specify such on the label.
If You Like Blade and Bow You'll Also Like…
Frey Ranch Quad Malt
Frey Ranch Quad Malt is an earthy, sweet whiskey.
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Frey Ranch, a venerated craft producer, grows all its grain on its own farm in rural Nevada. For Quad Malt, it uses a malted variation of the same combination of ingredients that purportedly go into Blade and Bow. As a result you end up with a juice that offers a similar blend of earth and confection. Though this one finishes with dark chocolate as opposed to singed oak.
Woodford Reserve Double Double Oaked
Woodford Reserve Double Double Oaked tastes—as the name implies—oaky.
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Woodford Reserve Double Double Oaked is an absolute belter of a bourbon that benefits from a full two-year finish in heavily toasted, lightly charred, new oak barrels. It hits the bottle at a comparable proof point to Blade and Bow, and goes down with comparable ease. But it takes that oak-laden finish and dials it up to full blast.
Blade and Bow 22-Year-Old
Blade and Bow 22-Year-Old is expensive but delicious.
In Blade and Bow 22-Year-Old, everything you like about the liquid and lineage of the flagship is upped to the level of extravagance. Honeyed spice converge in complexity with roasted wood and a touch of campfire. It’s sturdy on the palate—with a slow fading finish—and in the bottle, in its hefty gold-labeled decanter. When first introduced it won best straight bourbon at the 2015 San Francisco World Spirits Competition. But it comes at a super seep cost.
Why You Should Trust Me
I'm an award-winning spirits writer and presenter, who judges for some of the world’s premiere booze competitions. I generally taste around 500 whiskeys in any given year and have been a full-time journalist in the space for over a decade.
The industry pros I interviewed for this piece are among the most acclaimed hospitality experts from their respective sides of the country. They're always drinking great whiskey—as a matter of professional responsibility, of course.
