Kosher

What are the differences between the various kosher certifications?

Learn how to maintain a kosher kitchen, what is permitted to eat, the importance of kosher certification, and more.

Did you know that eating a single insect is a more serious sin than eating an ounce of pork? Non-kosher food dulls our spiritual sense, so beware...

Hot cheese souffle and a meaty knife? Chopped onion with a dairy knife for your chicken soup? All this and more in Kosher Knives 101

Is fish with dairy kosher? Why fish is not eaten with meat, what about fish with cheese (and that pizza), and the Sephardi and Ashkenazi customs.

Why personal trust and good intentions are not enough when it comes to kashrut, and what one restaurant owner’s dilemma reveals about the importance of kosher supervision and certification.

Recently, there has been a noticeable increase in restaurants deciding to close on Shabbat, stop selling non-kosher products, and become kosher, with some even adopting the highest kashrut standards....

Discover why even plain pasta abroad may require strict kosher certification and why dry pasta isn’t always as simple as it seems

How Rabbi Yosef Karo’s groundbreaking decision on bulgur wheat resolved the problem of bishul akum (non-Jewish cooking) and paved the way for kosher approval of countless modern foods

How sugar is refined, why some additives once came from animal fat, and what modern kosher supervision ensures today