Generally, mayo is fine for Jews, as long as it’s not on our beloved cured deli meats.
Latkes are potato pancakes fried in oil that commemorate the Hanukkah miracle, but the use of potatoes is actually a relatively new development.
In "The Cooking Gene," Michael Twitty explores the culinary heritage of African-Americans in the South and draws parallels to Jewish history.
Any kosher-observant meat lover has probably searched in vain for filet mignon, the most tender, sought-after, and expensive cut of meat in the whole cow.
A Chicago caterer, 26, wants to "reshape the way people think about having kosher food."
The owner of Philadelphia's Zahav is often credited with spreading the popularity of Israeli, Sephardic-style food in America.
The Bnei Menashe community prepared for Passover matzah in Churandapur, a district in the northeastern part of India.
The change reflects the growing sophistication of Israel’s culinary scene, which is focused on updating traditional dishes and fusing them with cuisines from around the world.
Many of America’s leading voices on food and food policy are Jewish, but not many deal explicitly or exclusively in Jewish or kosher food.
Bagels are defined not just by their boiled dough, which imparts a dense, fluffy inside and crispy exterior, but by their shape.