food safety

Social media is buzzing with questions about whether reheating foods like pasta and rice affects their nutritional value. Here's what the research says.

Potatoes might be a staple in your kitchen, but they can turn harmful if you're not careful. Discover when potatoes start producing toxins and how to avoid it.

Tiffany Floyd and her 4-year-old daughter were shocked when their lunch at a Burger King in New York City came contaminated with blood. The management confirmed the incident involved an employee who cut his hand.

Two diners were rushed to the hospital in critical condition after tasting a dessert containing dry ice.

How long can fresh chicken stay in the fridge, and how to avoid food poisoning? All the details you need.

"It's not the first time I've bought crackers with sesame, flax, and black seeds," explains a user in a viral social media video. "I thought they were seeds and flax, and I've already eaten two." What was eventually found in these store-bought crackers?

How can we extend the shelf life of potatoes to prevent those dangerous 'spikes'? An American blogger shares a golden tip worth adopting by all.

A British nutritionist warns about storing rice in the fridge for more than 24 hours. Read on to understand why.

According to the European Food Safety Authority (EFSA), consumption of acrylamide, a chemical compound that forms in starchy foods when cooked at high temperatures, may increase the risk of cancer in humans, especially among children.

It's hard to imagine our lives without the device that effortlessly and quickly heats our food. On the other hand, it's important to know that certain foods pose significant risks when microwaved. What foods should you be cautious about?

Important kosher alerts: Olive preserves manufactured in Tulkarem are being distributed with fake kosher certification, and non-kosher meat was found at 'Burger Kuvana' restaurant in Yavne

Why sifting flour is critically important, and seeing is believing

A fascinating look at date processing - from the traditional 'Trima' to modern date spreads and their potential insect issues

Investigating kosher fraud: from 'kosher' restaurants using non-kosher spices to counterfeit certification stamps - Rabbi Rafi Yochai leads the battle against deception in Israel's food industry

Winter brings back the magical aroma of a cup of tea mixed with a spoonful of natural antibiotic - honey. Why did the Torah permit eating honey, and what about beeswax? And how can we distinguish between real honey and fake honey - which is just water with flavor additives?

Important kashrut updates from the National Kashrut Department of the Chief Rabbinate of Israel. This is the department's first update for the Hebrew year 5776

USA: Stephanie Daniel got an unwelcome surprise when a 'bomb' of spiders emerged from a grape she was about to eat. "It totally ruined my shift," she recalls. And how did the store owner respond? "You can choose another bunch of grapes."

The importance of vigilance in kosher food preparation

A military chef demonstrates what we all fear about couscous. Watch and take extra precautions from now on

Discover why properly washing strawberries before consumption is essential - what's invisible to the naked eye becomes apparent under magnification