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This advertisement feature is paid and presented by GoTurkiye. Istanbul takes food seriously. Very seriously. And Meyhaner restaurants are where it all comes to life. These traditional establishments are all about community. Shared plates, loud conversations, and ruckus served as part of the ritual. But take a small detour and the food starts doing something different. As innovators in the kitchen, like Chef Deniz, continue to rewrite the menu. In Istanbul, new young chefs like me develop the Turkish cuisine, but we don't replace tradition. We give it new life. Because in Istanbul, food never stands still. Old flavors, new ideas. It evolves. Slowly, confidently, one plate at a time. Plan your next detour at goturkiye.com today.

On this week's Big Lives, we're joined by a special guest, B.A. Parker from NPR's Code Switch. And together, we explore the life, the music, and the lasting legacy of Lauryn Hill. I grew up as a tomboy. And the more I realize it, the more I really know that that was such an important experience for me. From the Fugees to the miseducation of Lauryn Hill, we ask why one of music's most groundbreaking artists stepped away from the spotlight. Listen to Big Lives wherever you get your podcasts.

This advertisement feature is paid and presented by GoTurkiye. Turkiye is a golfer's paradise, and much of that is down to Belek on the country's southern Mediterranean coast. Courses here cut through lush pine forest, set on far, sandy ground that's kept in immaculate condition all year round. And for those never quite ready to call it a day, Belek is also host to the first full 18-hole floodlit course in Europe. Local pro Dennis Satmaz is lucky enough to call Belek her training ground. There are more than 15 courses. You can play golf in winter and summer. And once the round is done, long lunches replace scorecards and spas, hamams and slow afternoons take over. When I'm not playing golf, I usually go to the beach, tan, go into the sea. You just feel like you're in another world. Because in Belek, luxury isn't about excess. It's about time well spent. Plan your next detour at GoTurkia.com today.

This BBC podcast is supported by ads outside the UK. Pop quiz. What's in your kid's lunchbox? At Whole Foods Market, they've already done the studying. Over 300 food ingredients are banned from their shelves. No hydronated fats in the peanut butter and no high fructose corn syrup in the cookies. And for sandwiches, there are no synthetic nitrates or nitrites in any of their deli meat. So you can pack lunchboxes with peace of mind. Get back to school ready at Whole Foods Market.

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This BBC podcast is supported by ads outside the UK. School ready at Whole Foods Market.

This advertisement feature is paid and presented by GoTurkiye. Istanbul takes food seriously. Very seriously. And Meyhaner restaurants are where it all comes to life. These traditional establishments are all about community. Shared plates, loud conversations, and ruckus served as part of the ritual. But take a small detour and the food starts doing something different. As innovators in the kitchen, like Chef Deniz, continue to rewrite the menu. In Istanbul, new young chefs like me develop the Turkish cuisine, but we don't replace tradition. We give it new life. Because in Istanbul, food never stands still. Old flavors, new ideas. It evolves. Slowly, confidently, one plate at a time. Plan your next detour at goturkiye.com today.