kosher certification

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.

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

Understanding the Talmudic concept of Trima, modern date processing, insect concerns, and the correct blessing according to halachic authorities

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

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

Which parts of coffee production require kosher supervision and why even a simple espresso can raise complex kashrut questions.

A halachic deep dive into the kosher status of soy milk — and why it’s like coffee, not cooked food

Uncovering the halachic concerns of bishul akum, factory supervision, and non-kosher contamination in global fish processing plants

What should you do if you find blood in a hard-boiled egg? Is poultry with strict kosher certification still considered 'Mehadrin' (strictly kosher) when cooked with other chicken? And, is it better to work as a chef in a non-kosher restaurant or in a kosher restaurant with poor supervision?