The Jewish state leads the world in per-capita turkey consumption.
Not packaged, not square, not oven-baked: that’s what it wasn’t. But what it was and where the name for it comes from is still something of a mystery.
They were plugged into an international network of Iberian exiles.
To the surprise of experts: eggplants.
A linguistic investigation prompted by a meal in Rome of carciofi alla giudia.
Every fall, ex-Soviet Jews descend on the coast to forage.
How to Cook in Palestine.
The daily stew.
What the story of General Mills’ newly gluten-free cereal tells us about the food we eat—and don’t—at Passover.
And the bread they’ve baked with it is surprisingly tasty.
A few years ago, scholars described life at an ancient copper mine in what is now Jordan as “hell on earth.” But recent research at. . .
As scientists develop a way of bioengineering meat in a laboratory, rabbis will have to determine whether and how the results satisfy the standards of kashrut.