Manischewitz wine, a staple during Jewish holidays, is made in a unique process known as Kosher Crush where all the wine for the year is produced in a single week.

Sour cream holds a special place in Jewish cuisine, with a variety of dishes commonly topped or mixed with it.

Chef David Zilber, director of the fermentation lab at Noma, joins the Unorthodox podcast to discuss fermenting and his book with Noma co-owner Rene Redzepi.

Blair Nosan, the founder of Suddenly Sauer, a Detroit-based pickle business, creates innovative Jewish-inflected cuisine like maple gravlax and homemade cream cheese.

The importance of kosher wine in Jewish religious life, its production process, and the nuances of making wine kosher are discussed.