There is a good reason for that characteristic "love it or hate it" moment when you sink your teeth into a slice of traditional rye bread. It is caraway. The distinctive flavour you also find in sauerkraut, traditional borscht and other eastern European and Scandinavian favourites - a small crescent-shaped seed with deep roots in Ashkenazi culinary history.
He may be about to launch sophisticated Italian and pan-Asian cuisine in London, but it is not a vision of the perfect tiramisu or teriyaki which is misting up Arkady Novikov's eyes when we meet at his Mayfair restaurant.
"Kneidlach," he says, "is what gives me goose bumps. Stuffed chicken neck, matzo brei and other things my grandmother made me. Like gefilte fish - now, I make my own."
In his recent BBC documentary, Jerusalem on a Plate, Yotam Ottolenghi shared his passion for the wealth and variety of food in his home-city. Jerusalem has always been known as the capital and holy centre of Israel, but in recent years it has started to provide Tel Aviv with real competition as the country's culinary top spot.
The amount of fried food circulating at Chanucah means that for thosekeeping an eye on their health, the festival of not-so lite a bit of an ordeal.
The jury is out on whether or not a low-fat latke is worth grating a potato for, and no one wants to be a party pooper, so here is the low-down on oil and ways of enjoying it without harming your health.
Katz's deli, Carnegie Deli, 2nd Avenue Deli. Who hasn't heard of them? New York has for years been delivering legendary Jewish food, sometimes immortalised in movies, in a way London has never really matched.
Food trends tend eventually to cross the pond, but for whatever reason, Jewish food has remained entrenched in London's north-western suburbs.
Style: Simple home-style food with an Iraqi slant.
Dangoor follows in the footsteps of Claudia Roden in documenting and preserving the recipes of her childhood, "out of a desire to teach my nephews and their generation how to cook the Iraqi dishes they loved so much".
What is it about Israelis and sushi? The Middle East and Japan are many miles apart, and you would think the Israeli appetite for hearty, spicy fare with plenty of dairy would be at odds with a cuisine composed of dainty portions of fish, rice and seaweed.
Former City accountant and born-again chef Angela Malik promises we will learn how to "make magic in our mouths" - balancing the sensations of salty, sweet, hot, sour and umami (the fifth basic, savoury, taste).