Articles by Rabbi Yishai Malka / Yom LaYom

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

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

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

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

From Talmudic times to modern wineries, discover how halacha defines “boiled wine” and why pasteurized wines remain permitted even if touched by a non-Jew

From beeswax to shellac — the halachic science behind glossy fruit, what’s permitted, and why it’s sometimes better to peel that perfect apple

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