kosher

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

Wondering which blessings to recite over Falafel—both before and after eating it? Here’s a clear guide, including how much you need to eat to require a blessing.

Wondering which blessings to recite over liver—both before and after eating it? Here’s a clear guide, including how much you need to eat to require a blessing.

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

Explore the surprising explanation of why honey remains pure, revealing the harmony between faith and scientific discovery

How Jewish law, science, and tradition intertwine to reveal why honey remains one of nature’s purest and most spiritual foods

Understanding insect concerns, processing differences, and how to ensure your cinnamon is halachically acceptable

Exploring how kosher food impacts the soul, shapes character, and protects health and ecology

Rabbinic sources explain when women after childbirth, children, or the mildly ill may rely on the lenient opinion to eat dairy after one hour instead of six

Learn the halachic rules for preparing kosher liver, Ashkenazi and Sephardi customs, health considerations, and common mistakes to avoid

Jewish law and mysticism explain why certain foods left overnight may carry spiritual and physical risks

A creepy parasite was discovered two weeks ago in Zoey Butler's tuna can, leading her to quickly post about it on Facebook. Many attempted to identify the creature, but the mystery was only recently solved.

Many insects comfortably reside on vegetables, fruits, and legumes. Rabbi Moshe Vaye, who has specialized in this area for 30 years, talks to 'Hidabroot Weekend' readers about the problems of uncontrolled eating and the solutions. An interview.

How Kosher Eating, Mindful Blessings, and Guarding the Eyes Shape Your Soul, Health, and Emotional Balance

Understanding the Torah’s signs of kosher birds, the importance of mesorah, and how new species like turkey became accepted in Jewish law

Explore the Spiritual Roots Behind Dietary Laws and How They Promote Balance, Health, and Harmony in Body and Soul

Understanding the laws of Bishul Akum, why kosher restaurants employ non-Jewish chefs, and how their food remains kosher