bishul akum

How Rabbi Yosef Karo’s groundbreaking decision on bulgur wheat resolved the problem of bishul akum (non-Jewish cooking) and paved the way for kosher approval of countless modern foods

A halachic deep dive into the kosher status of soy milk — and why it’s like coffee, not cooked food

Understanding the laws of Bishul Akum, why kosher restaurants employ non-Jewish chefs, and how their food remains kosher