Our backyard grills may be in winter hibernation, but the scent of hardwoods and barbecue are in the air at Sender’s Smoke Joint, 190 West

The opportunity to visit Spain has been a dream of mine for many years. My dream became a reality one evening while discussing wine over

Reviewing: “More Real Life Kosher Cooking,” by Miriam Pascal. Mesorah Publications Ltd. 2019. English. Hardcover. 304 pages. ISBN-13: 978-1422625316. Well known for her blog Overtime

We are fortunate to have so many kosher restaurants in the area, but if you are looking for an exceptional dining experience you must visit

Yaacov Oryah’s club-sold orange wines are an example of a growing trend in kosher. Kosher wine importer and sommelier Andrew Breskin recently arranged for a

With Chanukah coming, I thought that telling the story of the legendary Israeli winery, Domaine du Castel, would be appropriate. We often talk about the

They’re sometimes greasy, sometimes salty and soggy, and they are fried in oil. They’re high in calories—sometimes, high in fat—sometimes; high in cholesterol—sometimes. But they’re

(Sandy Eller/Kosher Today Special Correspondent) Inspiration can sometimes come from the strangest of places, according to Jay Churba of Get Pikl’ed, one of the surprise

After several weeks of trying some really exciting high-end wines (more on that in the coming weeks), it felt great to get back to my

For the past several years, a group of kosher foodies has been getting together the night before Kosherfest, the trade show in Secaucus, for a

Technion team’s synthetic honey is produced by a bacterium that “learns” to make it following reprogramming in a lab. With the global population of bees

Kosherfest, the annual trade show for the kosher food industry, took place on November 12 and 13 at the Meadowlands Exposition Center in Secaucus. It’s