Kosherfest, a renowned two-day kosher food expo, featured various trends in kosher food this year, including the arrival of Israels Marzipan Bakery in America, a variety of gluten-free and health-conscious products, and unique stories of culinary entrepreneurship.

Phyllis Koegel, the marketing director of the Orthodox Union's Kosher Division, plays a crucial role in persuading companies worldwide to obtain kosher certification, particularly the widely recognized OU symbol, benefiting products like Tootsie Rolls and Gatorade.

Israeli Chef Einat Admony, known for her restaurants in New York City, shares tips on making hummus and eggplant mousse reminiscent of baba ghanoush in a video for Eater.

The article discusses the traditional Middle Eastern method of making stuffed vegetables, which differs from the American version involving peppers and tomato sauce.

Pita bread in Israel is undergoing a culinary makeover, with gourmet pita establishments offering upscale fillings like lamb kebab and chicken steak.

Liza Schoenfein discusses her recent exploration with honey cake recipes leading up to the High Holy Days.

This recipe offers a gluten-free twist on the traditional Rosh Hashanah honey cake by incorporating Italian plums for a seasonal flavor.

Ishai Zeldner's journey with bees began on a kibbutz in Israel over 40 years ago, leading him to establish Z Specialty Foods in California, specializing in gourmet honeys.

Celebrate the Jewish New Year with a festive Manischewitz Fizz cocktail, featured by VinePair in a series of Rosh Hashanah-themed drinks using the beloved red wine.

Rose Levy Beranbaum shares a recipe for a moist and flavorful honey cake perfect for Rosh Hashanah.

Shahar Shamir, inspired by his childhood love for halva, created Brooklyn Sesame, a deconstructed halva spread with various flavors.

Entenmann's, a well-known kosher bakery with roots tracing back to 1924, is closing its Long Island factory due to market challenges, resulting in layoffs and impacting both longtime employees and kosher consumers who relied on its certified products.

President Obama made a visit to Canter's Deli in Los Angeles, a beloved spot among the Jewish community in the city.

Jewish London recently hosted the fifth annual Gefiltefest food fair, featuring discussions and workshops on kosher food, including topics like raising free-range eggs, Italian-Jewish cuisine, and the kosher status of giraffe meat.

Avi Levy went from being a former prisoner with limited kitchen experience to winning Master Chef Israel, opening successful restaurant Hamotzi in Jerusalem, and now preparing to launch his second eatery, Beit Hakavan.

Tel Aviv is a culinary hotspot with top restaurants to explore this summer, according to Israeli food blog Matkonations' guide.

Shavuot, a holiday celebrating the Jewish connection to the Torah, often focuses on dairy foods like cheese blintzes and cheesecakes.

Avi Bitter, a former underground Mizrahi music star in Israel, gained fame through low-budget cult films and TV appearances after facing bankruptcy.

In Israel, Greek cuisine is experiencing a surge in popularity alongside Balkan food, with many eateries offering authentic Greek dishes and ingredients.

Joey Allaham and David Kolotkin, known for Prime Grill steakhouse in Midtown, have expanded to the Upper West Side with Prime Burger, a kosher sports bar serving high-quality, certified Angus beef burgers and diverse menu items blending American and Japanese culinary influences.

The article discusses creating Passover cocktails inspired by the Ten Plagues, keeping in mind the restrictions on consuming chametz during the holiday.

This article highlights the benefits of cooking Passover recipes with kids, emphasizing the importance of engaging children in meal preparation to deepen their connection to food.

Pundak De-Luxe is a new Brooklyn-style barbecue restaurant in Jaffa, Israel, offering artisanal smoked meats inspired by traditional American BBQ methods.

Art Raymond, a multifaceted American Jewish performer who passed away at 91, had a diverse career spanning Jewish and Latin music.

Einat Admony's book "Balaboosta" shares a blend of Mediterranean recipes alongside personal stories of her life as a chef, mother, and wife in New York City, reflecting her Israeli roots and diverse culinary influences.