Chicken is part of the bedrock of Jewish cuisine and, in fact, is the most popular meat sold at kosher butchers due to its versatility and price. What would Friday night be without chicken soup, chopped liver and a roast chicken?
The London Beth Din (KLBD) has a fearsome reputation. According to one kosher caterer, they trust no one - not even their inspectors, the shomrim. Rabbi Hillel Simon is the Beth Din's Big Brother, the man who looks over the shoulders of the shomrim and ensure kosher is kept.
To the less observant, Orthodox food laws can be intimidating.
Raising money for charity does not have to be about climbing mountains or running marathons.
If you are not one for gruelling training and strict diets, you can still support a cause close to your heart, not to mention your stomach. Fund-raising dinner parties are all the rage, which is great news for a community big on eating and giving.
Until recently, Israeli wine was associated with overly sweet kosher varieties and received minimal respect in the sometimes snobby world of oenophiles (aka wine lovers).
But there has been a shift in recent years - the influential Robert Parker guides now include ratings for Israeli wines, the vintages win international competitions and a wider selection is available worldwide.
Chefs have been using petals and buds to enhance their kitchen creations for centuries. The Romans regularly munched on petals as part of their diet; the humble dandelion got a mention in the Old Testament as a bitter herb, and edible flowers were all the rage with upper-class Victorians.
Israelis are no strangers to outdoor markets; every city has a shuk where a vast number of people do their daily shopping. Yet until recently farmers' markets were a foreign concept. Michal Ansky and Shir Halpern changed that three years ago when they started Israel's first farmers' market in Tel Aviv. Today there are six across the country plus a permanent indoor market, and more planned.