JL;DR

The article discusses the significance of bagels in Jewish culture and American society, highlighting the debate around traditional bagel practices and new v...

The article discusses the popularity of spicy Tunisian fish balls in stew served over couscous, particularly among Tunisian Jews. The dish, known as couscous...

Learn how to make a delicious Tzimmes dish to celebrate the New Year with this video tutorial. Tzimmes, a traditional Jewish dish often served on Rosh Hashan...

Fish holds significant symbolism for Jews, denoting immortality, fertility, and the bond between the Jewish people and the Torah. Rosh Hashanah customs inclu...

Breads Bakery in Manhattan is introducing its own Rosh Hashanah honey by installing beehives on its rooftop, moving towards sustainability and local sourcing...

Laura Adkins and Aiden Pink, journalists at The Forward, created a comprehensive guide ranking over 200 colleges for Jewish students based on factors such as...

In episode 147 of Unorthodox, the producers takeover to discuss stories of faith. They explore themes like couples counseling for interfaith partners, Christ...

Black Seed, a bagel chain in New York City, is successfully bridging the gap between Montreal and New York bagel styles, offering small, dense bagels boiled ...

The text discusses the joy of cooking and eating rhubarb during summer, particularly focusing on a rhubarb tart popular in Jewish homes in France and Alsace....

In preparation for Independence Day, this article provides two barbecue recipes from Jewish sources for the Fourth of July celebration. The first recipe is a...

Peppers, originating in the New World, were introduced to the Mediterranean by Sephardic Jews serving as merchants, with North African Jews incorporating the...

Vegan soldiers in the IDF are facing challenges with food options, especially during Shabbat, as highlighted by a recent incident where a cook prepared warm ...

This Unorthodox episode delves into the intersections of food culture and identity, featuring Michael Twitty, an award-winning author who explores African Am...

The episode of Unorthodox featured a discussion with food historian Michael Twitty, who won James Beard Awards for his book on African American culinary hist...

The text explores the author's encounters with the divine, often through psychedelic experiences, questioning the relationship between man and God in Judaism...

Israeli and Middle Eastern cuisine is gaining popularity in Los Angeles, with restaurants like Bavel leading the trend by offering creative dishes inspired b...

The author reflects on the sentimental value of kasha varnishkes, a traditional Jewish dish, and the idea of wearing food-themed jewelry in honor of cherishe...

The text explores the author's journey towards embracing kashrut by relinquishing non-kosher foods, particularly bacon, which held special significance for h...

Veganism has been gaining popularity in Israel, with approximately 5% of adults and 8% of teenagers identifying as vegan. Traditionally, Shavuot, a holiday c...

Shavuot, a Jewish holiday celebrating the giving of the Torah, is traditionally marked by dairy meals. This custom originated from increased milk production ...

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

Heela Harel leads urban foraging tours in Tel Aviv, where participants learn to identify and taste edible plants found in the city, including flowers, leaves...

The text discusses the unique nature of Soviet Jewish cuisine, influenced by Soviet policies, anti-Jewish measures, and cultural shifts that separated it fro...

Estrella Benmaman, a Jewish Venezuelan woman of Moroccan descent, hosts monthly gatherings in her home in Caracas, turning it into Paladar Estrella, where sh...

Matzos Coffee, also known as Matza Caf, is a forgotten European Passover snack that involves soaking matzoh in hot coffee to create a velvety texture, enhanc...

Quinoa has received kosher for Passover certification from the OU and has been established as not kitniyot, making it suitable for all Jews during the holida...

Martha Stewart presents a recipe for Matzo S'mores that combines matzo, chocolate, and marshmallows to create a new Passover treat. The recipe involves break...

The text humorously debates the inclusion of corn syrup in Passover restrictions due to its connection to bread-making and the Exodus story. The author argue...

Jeff Morgan, the vintner at Covenant Winery, emphasizes the importance of choosing quality kosher wines that are not overly sweet for Passover Seder. He beli...

Chef Omer Miller, known for his TV show and social media presence, opened a new pizza shop in Tel Aviv called Grandpa and the 30,000 Rabbits. This venture fo...

Choosing wines for your Passover Seder can be stress-free with expert tips from Jay Buchsbaum of The Royal Wine Corporation, the largest kosher wine purveyor...

The article provides a guide to kosher for Passover alcoholic beverages, highlighting the prohibition against chametz during the holiday. It emphasizes the n...

Diana Lipton's book "From Forbidden Fruit to Milk and Honey: A Commentary on Food in the Torah" delves into the references to food and drink in each Torah po...

Tablet Magazine has released a list of the 100 Most Jewish Foods, now available as a book, focusing on dishes with deep Jewish cultural significance rather t...

The article discusses the Jewish history of pancakes, focusing on latkes - potato pancakes fried in oil, traditionally eaten on Hanukkah to commemorate the m...

Italian Jews have a long history of creating traditional pasta dishes, with Tagliolini colla Crosta being a beloved favorite among them, especially popular o...

Joan Nathan recently received the Cookbook Award in the International category from the International Association of Culinary Professionals for her book "Kin...

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 ...

The podcast episode features Phil Rosenthal, creator of 'Everybody Loves Raymond' and 'Somebody Feed Phil' on Netflix, discussing his global food adventures,...

The author criticizes the trend of unconventional hummus flavors like chocolate hummus, expressing a mix of disbelief and intrigue at the concept. They refle...

Loren Brill, the CEO of Sweet Lorens, a nationally distributed cookie dough company, developed a passion for health and wellness after battling cancer. Brill...

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...