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

Hummus, tomato-cucumber salad, extra-virgin olive oil … these and other staple foods on virtually every Israeli table undoubtedly helped propel the country to No. 1

One of the superstars of the famed hearty Israeli breakfast is shakshuka, a poached egg dish in spicy tomato sauce. Shakshuka Recipe: Ingredients: ¼ cup

Two of today’s most well-known chefs are about to revolutionize the world of food production and culinary education—especially kosher culinary education—in Israel. The Jewish National

If you’re looking to lose weight and food preparation has you sidetracked, The Diet Fantasy could be the answer. Subscribers to The Diet Fantasy receive

Every time I do a food column, I look up its history, and I am constantly fascinated by what I learn. Pasta is unleavened semolina

For every exalted dish in the Jewish culinary canon—every blintz and brisket, boureka and bimuleo—there are many others that have been all but forgotten. Black