The article explores the history and tradition of matzo, highlighting that traditionally, soft matzo was more common than the dry, cracker-like version typic...

Jonathan Richler, a Jewish chef in St. Johns, Canada, combines Ashkenazi and Sephardic Jewish flavors with Newfoundland cuisine in his dishes, merging tradit...

In New York City, there are unique and lesser-known Purim treats to enjoy beyond the traditional Hamantaschen. Mansoura bakery offers exquisite Syrian-Egypti...

The article discusses the contention surrounding the best egg cream drink, typically associated with New York but contested by Philadelphia's Franklin Founta...

Micah Siva, a dietitian and recipe writer, has created a plant-forward approach to traditional Jewish cuisine in her book "Nosh: Plant-Forward Recipes Celebr...

Set during WWII in Shanghai, "migr" is a Romeo-and-Juliet musical that explores the love story of a Chinese woman and a Jewish man against the backdrop of Je...

Chef Jeremy Dean, of Mexican and Salvadoran descent, created matzo ball soup dumplings at Lucky Rabbit Noodles in Brooklyn, combining Chinese and Ashkenazi J...

The Lonka Project, a collaboration between 311 photographers in 35 countries, has created a visual record of the last living Holocaust survivors. Jim Holland...

Israel has become the first country to approve the sale of lab-grown beef, cultivated by Aleph Farms. The firm has received provisional approval from the Isr...

The article discusses the loss of Jewish cafeterias in New York City, focusing on Dubrows Cafeteria in Flatbush. These cafeterias were more than just places ...