kosher

Guidelines on how to respect the sanctity of the agricultural produce of Eretz Yisrael

After decades of offering a non-kosher menu, restaurateur Erez Shitrit has reached a decision: the restaurant will become kosher. 'I don't want to cause others to sin,' he explains, revealing what event in his life led to this transformation.

Discover why Jewish communities weren't affected by the mad cow disease in England and the benefits of eating kosher food.

Gennady Muller, an immigrant from the Soviet Union, decided he was tired of hearing accusations against the ultra-Orthodox community. As a result, he closed the 'Vox' restaurant at Ashdod's Arches Beach and opened a network of strictly kosher cafes. "I believe you can profit without working on Shabbat."

For three years, Hanan Pazilov operated the only bakery in Modiin open on Shabbat. Last week, he announced a major shift: the bakery will now become kosher. What inspired this change? An inspiring interview reveals all.

A concise and comprehensive guide to checking the special foods eaten on Rosh Hashanah to ensure they are bug-free

Not everyone appreciated Chef Liran Bleu's decision to turn the Temple Restaurant in Kfar Saba kosher, but he counters: "In Israel, a non-kosher restaurant has no right to exist."

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

Who may drink mother's milk? What about fish without fins? Why is royal jelly permitted? And when should we compromise our standards?

Milk spilled into hot chicken soup: now what? A piece of meat fell into cheese fondue: can the dairy dish be salvaged? And much more...

How to use ovens, microwaves, and dishwashers when you only have one for both meat and dairy foods. A concise and easy-to-follow guide to everyday scenarios

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.

Can milk be used in a bread dough? What about dairy caramel doughnuts? Why are some cheese-filled pastries triangle-shaped? And more...

What Jewish law teaches us about health, healing, food, blessings, and daily care

Exploring ancient teachings, health research, and the profound link between food and faith

How an Ashdod franchise owner closed on his busiest day and found a deeper purpose

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. While some consumers are upset at what they call 'religious coercion', others recognize the market's demands. "Many people are becoming more religious and this is what they want," explains the CEO of the 'Burgers' chain without apology.

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 Israel’s salt is produced through solar evaporation, the fascinating Talmudic roots of salt-making, and the halachic questions it raises