JL;DR

Later this year, a bagel emoji will be introduced, allowing people to use it in texts to emphasize their desire to go out for a bagel brunch with friends.

At the 2018 Kosher Food and Wine Experience in NYC, the writer selected the best white, red, rosé, and fruit wines, along with a high-quality tequila for Pas...

In this reflective essay, the author explores the nostalgic journey of cooking traditional Jewish foods using old cookbooks like "How to Cook Like a Jewish M...

Tu B'Shevat, the Jewish New Year of the Trees, is experiencing a modern-day appeal due to its focus on regeneration and its minimal requirements for celebrat...

During a visit to Israel, the writer had the opportunity to dine at Uri Buri, a renowned seafood restaurant in Akko with creations like mackerel with eggplan...

The A-Sham Arab Food Festival in Haifa, created by Nof Atamna-Ismaeel, a former Israeli Master Chef winner, serves as a cultural bridge between Jews and Arab...

A newcomer working at a Vancouver bistro, originally from Israel, navigates the dynamics with diverse co-workers, including a professional chef named Russ wi...

Orna and Ella, a beloved Tel Aviv restaurant that has been a staple of the city's culinary and cultural scene since 1992, is set to close its doors in March ...

Noah Efron, Allison Kaplan Sommer, and Don Futterman engage in a discussion covering three main topics: the role of the UN agency aiding Palestinians, the ap...

A well-stocked Jewish pantry consists of non-perishable staples like legumes, grains, canned goods, spices, and condiments, as well as long-lasting fridge an...

After the holiday season filled with indulgences, Dr. Josh Axe recommends incorporating vegan kosher foods into your diet to aid in detox. Brussels sprouts, ...

Fat Sals Hollywood, in collaboration with The Fat Jewish, Yeastie Boys Bagels, and chef Eric Greenspan, created The Fat Jewish, a remarkable Hanukkah-themed ...

Hanukkah celebrations in America often revolve around the classic potato latkes, although historically, latkes were made with cheese rather than potatoes. Wh...

Crave, a new restaurant in Jerusalem, has managed to serve American favorites like cheeseburgers and nachos while remaining kosher by utilizing vegan cheese ...

This text offers a diverse array of Chanukah recipes from culinary experts Joan Nathan and Paula Shoyer, drawing inspiration from Jewish cuisine around the w...

This live show from Congregation Rodeph Sholom features food writer Mark Bittman discussing the environmental impacts of agriculture and Kristen Meinzer expl...

The author reflects on the evolution of latkes beyond the traditional potato version to include zucchini, sweet potato curry, celery root, and apple variatio...

David Sugarman, the CEO of the Manischewitz Company, was recently recognized with the Americanism Award at the Anti-Defamation League's Annual Gala Celebrati...

In episode 111 of Unorthodox, the focus is on food. Kerry Brodie, founder of Emma's Torch in Brooklyn, discusses her journey from government work to culinary...

This episode of Unorthodox explores the fusion of food and social justice through conversations with Kerry Brodie, founder of Emma's Torch, and food blogger ...

Atlanta has emerged as a vibrant hub for Jewish culinary innovation, blending tradition with creativity in dishes like knishes with seasonal twists and pastr...

In "Rolling Up a Different Kind of Strudel," the text discusses the Hungarian cabbage strudel, a traditional recipe popular in Hungary that was adapted by Hu...

Yotam Ottolenghi and Helen Goh have created a new cookbook, "Sweet: Desserts From London’s Ottolenghi," dedicated entirely to desserts, incorporating vibrant...

Jamie Geller shares nostalgic memories and diverse culinary influences that shaped her love for traditional Jewish foods in a Rosh Hashanah-themed piece. She...

Jamie Geller shares a recipe for Crunchy Potato Kugel Cups, inspired by a family friend. The dish offers crispy corner pieces for all to enjoy, eliminating a...

Jamie Geller shared a recipe for an Overnight Brisket that allows for a hassle-free cooking experience by slow-cooking the meat overnight. The key to a moist...

This recipe for No Knead Challah by Jamie Geller provides a simple and delicious way to make challah without the need for kneading. The dough is prepared ahe...

Registered dietitian Shira Isenberg emphasizes the importance of including some carbohydrates in the diet for energy and nutrients, cautioning against overea...

Honey cake, a traditional staple on Rosh Hashanah tables, is undergoing a modern revival. Initially met with mixed reviews due to its dense and overspiced na...

This article recounts the special connection the author's mother, Pearl, had with her Aunt Eva's cookies, a family recipe passed down through generations. Au...

A video by the Yiddish team, supported by The Max and Anna Levinson Foundation, showcases how to create two beet salads - one sweet and one spicy. Despite th...

Portland, Maine is experiencing a resurgence in Jewish food with the emergence of delis and bakeries like Rose Foods, Union Bagel, and Ten Ten Pi offering tr...

The article by Michelle Honig showcases ten outrageously decadent cheesecakes for Shavuot, curated from Instagram. These innovative and visually stunning che...

Devra Ferst explores the diverse history of cheesecake, tracing its origins from ancient Greece to its adoption in Jewish holiday traditions, particularly Sh...

Michelle Honig, recounting her experience baking an overly ambitious cheesecake to impress her in-laws, realizes the virtue of simplicity in baking. Despite ...

Matt Pomerantz, known for his successful New York bagel shops Murrays and Zuckers, started the business with his brother as a tribute to their father, a form...

The article discusses the history and variations of borscht, a traditional Jewish dish made from beets that dates back to Babylonian times. There are various...

Noshwalks, led by Myra Alperson, offers Jewish culinary walking tours in New York City, focusing on various neighborhoods and cuisines including shmurah matz...

Various Jewish culinary experts and comedians were asked to identify the toughest kosher or culturally Jewish food to eat in large quantities for an eating c...

Lynn Mitchell runs an underground restaurant in her Tel Aviv home called Mama Lynna, offering vegan Moroccan cuisine on Tuesdays and Indian dishes on Fridays...

Maayan Zilberman, a New York-based confectioner and artist, has created an art project called SUGE inspired by gemstones, crafting sculptures out of sugar an...

Rimon, a gourmet kosher restaurant, is set to open at Tulane University, offering kosher-keeping students and the general public healthy and delicious dishes...

This article from Tablet explores the deep personal and cultural significance of cheesecake in Jewish culinary tradition, particularly around the holiday of ...

In this episode of Unorthodox, Maya Jankelowitz discusses the influence of Israeli and South African cuisines on her Manhattan restaurants, while scholar Bar...

Maya Jankelowitz and her husband Dean, owners of Jacks Wife Freda in New York City, draw on their Israeli and South African roots to offer modern downtown di...

In Seattle, two Sephardic synagogues, Congregation Ezra Bessaroth and Sephardic Bikur Holim, engage in the tradition of baking traditional Sephardic pastries...

At the Minnesota State Fair, Sweet Martha's, a family-owned business, offers kosher warm cookies served in buckets along with cold milk, a surprising find at...

This episode of Unorthodox features food writer Joan Nathan discussing her exploration of Jewish culinary traditions around the world in her new book, King S...

In episode 88 of Unorthodox, the hosts interview Jewish food columnist Joan Nathan about her cookbook "King Solomon's Table," which explores Jewish cooking w...

Bamba, an iconic Israeli snack, is immensely popular in Israel, with close to 10 million bags consumed monthly. Originally introduced in 1964 as a cheese-fla...