A way with curds
There is nothing like a bit of cheesecake at Shavuot. But why do we eat it?
How to grow dinner
How Alon Shaya brought Israel to New Orleans
Resolving to eat better
Rosh Hashanah honey cake round-up
Cuts you will enjoy
Israel's superstar TV chef
Why a crust is a must
We love pastry, partly for symbolic reasons — but mainly because it is so tasty
The rise and rise of the Jewish loaf
Ever since biblical times, bread has played a crucial role in our history
Historic date we should never forget
They are sticky, sweet and we have been eating them for thousands of years
Seder, without going nuts
Pesach can be a tricky time for nut allergy sufferers, but there are substitutes
Cracking the code of the modern matzah
Until the Middle Ages when it became skinny, matzah was an altogether doughier snack
How tea dropped its cosy reputation
Tea is hot right now with suppliers competing to provide exotic blends.
Throw out your pans and go for raw power
At the end of winter, fresh salads can put an extra spring in your step
Should we swallow probiotic culture?
The subject of probiotics is huge and controversial. So what is a probiotic?
Dieting the Israeli way
Nuts that come with a cracking philosophy
Walnuts are healthy, delicious and even have a mystical significance.
Shabbat goes gourmet
An Israeli chef has given the traditional Friday-night meal a makeover
A bitter pill: beware the treif vitamins
In an ideal world, our food would be perfect.
How to ﬁnd comfort without the calories
In winter, we crave stodgy, fatty and sugary foods. But it needn’t be bad for us.
The Seder super bowl
We traditionally celebrate Tu B’shvat around the dinner table. So why is this night different from others?
Is soya the food it’s cracked up to be?
A tale of preservation
Pickled vegetables have been in our diet for 4,000 years - and they are as popular as ever.
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