kosher

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

Meat and dairy may never be mixed, but why don't we eat fish with meat? And what about fish with cheese (and that pizza you just baked)?

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

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