Barbara Kirshenblatt-Gimblett, a retired professor and curator, has amassed an extensive collection of Jewish cookbooks over the years. Her collection contai...

A new generation of Jewish women pastry chefs is incorporating their heritage and family stories into their baking. Liliana Myers adds Ashkenazi pastries to ...

Rozanne Gold, an award-winning chef and cookbook author, fell in love with Israeli food during a trip in 1980. At that time, Israeli cuisine had little recog...

"The Chicken Soup Manifesto" by chef Jenn Louis explores the universal appeal of chicken soup as both a comfort food and a marker of Jewish identity. The boo...

The Jewish Food Society, founded by Naama Shefi in 2017, is dedicated to preserving and revitalizing Jewish culinary heritage. The organization collects trad...

Burlap & Barrel, a spice company that sources sustainable, single-origin spices, has seen a decrease in restaurant sales but an increase in sales to home coo...

The COVID-19 pandemic has significantly impacted Shabbat dinners, with smaller gatherings and changes in traditional practices. Many households have seen a d...

Tsimmes, a traditional Ashkenazi Jewish dish made with root vegetables and dried fruit, has faced criticism for being overly sweet and time-consuming to prep...

Jewish cuisine is a complex and diverse tapestry that reflects centuries of geographical movement and cultural exchange. While commonly associated with Easte...

Jewish tradition and history have deep ties to the use of spices, with fragrant spices being central to rituals and culinary traditions. Lior Lev Sercarz, a ...