Lab-grown meat, also known as clean or synthetic meat, is meat grown in a lab from animal cells.

Dr. Judith Leff, a biochemist and ingredient technology specialist, made significant contributions to the field of kosher food production and supervision, particularly at OU Kosher.

The Conservative movement has issued a ruling stating that Jews may eat at vegetarian or vegan restaurants that do not have kosher supervision.

Nathan K. Gross, also known as "Nator" or "Mr. Kashrut," played a crucial role in establishing kashrut certification in America.

This article discusses the significant role that the Orthodox Union (OU) has played in revolutionizing kosher cuisine in the United States and securing the place of Orthodox Jewry in American society.

Rabbi Reuven Nathanson, an OU mashgiach based in Los Angeles, has been supervising the production of kosher wine and other food products for over three decades.

This article discusses how OU Kosher, the largest kosher certification agency in the world, had to adapt its operations during the COVID-19 pandemic to ensure the continued availability of kosher food.

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