Monday, March 27, 2017
Israeli vinter makes wine using an ancient strain of biblical grapes.
Veganism is on the rise in Israel. As a result, more and more soldiers reporting for duty adhere to a plant-based diet.
A new Israeli study suggests that drinking cow's milk may not only be good for kids. It may help them grow.
Starting in January, Welch’s will begin selling 100 percent grape juice certified by the Orthodox Union as kosher for Passover and year-round use.
Tel Aviv has the world’s best vegetarian food, according to a newly published article in Conde Nast Traveler.
Over the past decade the world has gone through what experts have dubbed the cocktail renaissance, marked by the return of mixed spirits to the menu.
An Israeli restaurant near Netanya has recently started to offer 50% off of each plate of hummus at tables that have Jews and Arabs eating together.
Now, a sociologist from the Galilee has discovered a way to turn the main ingredient of hummus into beer.
Rugelach (singular: rugala) are a beloved traditional Jewish pastry, with a quirky history to boot, but they often present a kosher conundrum.
Mendel Segal wears two particular titles that each reflect a devotion to tradition, imply an unending pursuit of precision and command immediate respect.

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