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.
Are hummus and pita Israeli or Arab? As always, Twitter users have opinions.
Even European Jews have adopted the sfinj and helped push it toward the limelight.
Rabbi Yuval Cherlow advocates rabbinic approval of cloned meat “so that people would not starve, to prevent pollution, and to avoid the suffering of animals.”
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.
Kosherfest, the world's largest kosher trade show, featured some unusual finds, such as patterned matzah and salted caramel frozen pizza.
In "The Cooking Gene," Michael Twitty explores the culinary heritage of African-Americans in the South and draws parallels to Jewish history.
A Trefa Banquet reflected the reality of the ways American Jews engage with food and Judaism, writes the keynote speaker at a recent Trefa Banquet.
A Chicago caterer, 26, wants to "reshape the way people think about having kosher food."