Food

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.

April 24 2019 12:01AM

On a visit with the proprietor of Russell’s Bakery and his multi-ethnic, multi-political, and multi-religious staff, the story of Israel unfolds in microcosm.

Nov. 14 2018 12:01AM

They were plugged into an international network of Iberian exiles.

Mariana Montiel
Dec. 18 2017 12:01AM

To the surprise of experts: eggplants.

Amanda Borschel-Dan
Nov. 20 2017 12:01AM

A linguistic investigation prompted by a meal in Rome of carciofi alla giudia.

Feb. 8 2017 12:01AM

Every fall, ex-Soviet Jews descend on the coast to forage.

Maxim Shrayer
Nov. 10 2016 12:01AM

How to Cook in Palestine.

Dana Kessler
Sept. 2 2016 12:01AM

The daily stew.

Cynthia Shafer-Elliott
July 14 2016 12:01AM

What the story of General Mills’ newly gluten-free cereal tells us about the food we eat—and don’t—at Passover.

April 21 2016 12:01AM

And the bread they’ve baked with it is surprisingly tasty.

Cynthia Shafer-Elliott
July 30 2015 12:01AM

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. . .

Hershel Shanks
Jan. 19 2015 12:01AM

An acclaimed food writer and culinary historian knew that to understand Jewish food was to understand Judaism itself.

Dec. 10 2014 12:01AM

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.

Rachel E. Gross
Sept. 11 2014 12:01AM