Sales of dates are soaring, and the increased appetite for them is great news for Israel. Although the country is only the world's 18th largest date producer it commands some 60 per cent of the export market for Medjool dates - the most prized and succulent variety.
Anyone who has cooked one of Yotam Ottolenghi's recipes knows they are not 15-minute meals. The ingredients won't all be in most home cooks' pantries. Sourcing them often entails a trip to a large supermarket or specialist ethnic grocer.
With the wall-to-wall festivals now upon us, it has to be smoked salmon season. The luxury treat is a given for celebrations - how else would you end your Yom Kippur fast if not with a slice of challah topped with smoked salmon and a steaming cup of tea?
According to Lance Forman, owner of H Forman & Son, although smoked salmon is now a ubiquitous product, quality is on a downwards spiral.
A recent trend has seen a slew of young professionals foraging for leaves in the wild and preserving the seasonal harvest.
Also a growing trend in the restaurant world, today's young adults are teaching themselves skills that died out during our parents' generation but which were survival skills for their forefathers in the shtetl.
Our original business plan for Honey & Co didn't contain a single cake.
I told Itamar I needed the place to be about chopping vegetables, roasting meats and grilling fish. But when we saw 25a Warren Street in London W1, with its beautiful big front window, I knew that cakes would have to be a part of what we were going to do.
Israel used to be the last place you would choose for a gourmet break. Now it's a nosh fest.
With most holidays only a week or two away, you'll want to plan your dining schedule before you hit the departure lounge. So JC Food has quizzed the foodiest Israelis we know on what's hot in the land of mahallabi and pomegranate molasses.